Woodfield Weekly
Week Commencing February 2nd
Starter Veg | Fruit and Veg Mixed | Standard Veg | Family Mixed |
Pepper Tomatoes Carrots Potatoes Broccoli Purple Sprouting Br Red Onions | Pepper Tomatoes Carrots Potatoes Broccoli Purple Sprouting Br Red Onions Apples Blood oranges Bananas | Celeriac Pepper Tomatoes Carrots Potatoes Broccoli Purple Sprouting Br Red Onions | Celeriac Pepper Tomatoes Carrots Potatoes Broccoli Purple Sprouting Br Red Onions Mango Apples Oranges Bananas Clementines |
These are the likely contents for this week. When there are late changes due to weather or other factors we will ensure that a suitable alternative is included in the box.
So we have more purple sprouting broccoli this week (or PSB to those in the know!) Is this the only vegetable also known by it’s initials. Possibly the “Prince” of the vegetable kingdom. Anyway, for those of you who missed last weeks recipe sheet we have enclosed below a repeat of some suggested ways to cook your PSB.
Most of you will have had a range of different boxes delivered to your door over recent months. We are continuing to experiment with box types, and frankly we are also doing our best to recycle every single box we get our hands on, whether it is the boxes returned from our good selves, or the boxes in which the produce gets delivered to us. So please keep leaving your empty boxes out for collection, because we will try to re-use them whenever possible.
And so on to a couple of recipes………
Italian Broccoli recipe
Ingredients
1 lb (500 g) fresh broccoli
3 Tbs (45 ml) extra virgin olive oil
2 cloves garlic, peeled and finely chopped
1 tsp (5 ml) balsamic vinegar or lemon juice
Salt and freshly ground pepper to taste
1. Cut the broccoli into individual florets and peel away any tough skin.
2. Boil in enough salted water to cover until tender but firm. Drain.
3. Heat the oil in a skillet over moderate heat and sauté the garlic until light brown.
4. Add the broccoli and sauté for 5 minutes, stirring frequently.
5. Season with the vinegar or lemon juice, salt, and pepper.
Glazed Carrots (Carottes Vichy) recipe
Ingredients
1 kg (2 lb) Carrots, thinly sliced
250 ml (8 fl oz) 1 cup Water
50 g (2 oz) 4 Tbs Butter
2 Tbs Sugar
1/2 tsp Salt
2 Tbs Chopped parsley
1. Put all the ingredients, except the parsley, into a saucepan and bring to the boil. Simmer, uncovered, for 15 minutes, or until the carrots are tender and the liquid has evaporated, shaking the pan frequently so that the carrots are thoroughly glazed.
2. Transfer to a warmed serving dish and sprinkle over the parsley. Serve at once.
What to eat with purple sprouting broccoli
Considering it's a member of the cabbage family, purple sprouting broccoli has a surprisingly delicate taste.
Try eating lightly steamed spears with:
Chopped, dry-cured black olives and olive oil
A squeeze of lemon, or Seville orange if you find a late one
Capers, lemon zest and olive oil
Soy sauce, grated fresh ginger and sesame oil
www.woodfieldorganics.co.uk