Woodfield Weekly
Week Commencing April 28th
Starter Veg | Fruit and Veg Mixed | Standard Veg | Family Mixed |
Onions Carrots Mushrooms Carrots Potatoes Tomatoes Wild Rocket Ruby Chard | Onions Carrots Mushrooms Carrots Potatoes Tomatoes Wild Rocket Ruby Chard Pears Bananas Oranges | Garlic Chives Onions Carrots Mushrooms Carrots Potatoes Tomatoes Wild Rocket Ruby Chard | Garlic Chives Onions Carrots Mushrooms Carrots Potatoes Tomatoes Wild Rocket Ruby Chard Pears Bananas Oranges |
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.
This week we have bunches of chard available, which can be cooked in a very similar way to spinach and are every bit as good for you. The wild rocket is coming through in force from the Perry Court herb plots (as were last week’s mustard leaves). We are also getting a combination of garlic chives and young garlic bunches coming through. The garlic bunches are extremely good in stir fries, or indeed most dishes which might use garlic or onions. The garlic chives are best sprinkled over dishes at the very end, and are very good on salads and in potato dishes.
Sauteed Chard with Garlic
(an old recipe which we have had a good response to previously)
Serves 4-6
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
500g chard, Swiss, ruby or rainbow are fine
2 cloves garlic, peeled and crushed
1 red onion, peeled and finely chopped
juice and zest of half an orange
2 tbsp sunflower oil
salt and pepper
Method
1. Take the chard leaves off the stalks and shred the leaves and stalks finely. Keep them separate.
2. Heat the oil in a large frying pan or wok. Add the onions and the chard stalks and stir-fry for 3-4 minutes until starting to soften. Add the garlic, chard leaves and orange zest and mix together. Season well and stir-fry for another 2-3 minutes until the leaves have wilted.
3. Stir in the orange juice and serve at once.
Wild rocket and chilli spaghetti
(a Jamie Oliver recipe)
Serves 4
Ingredients
• 4 tablespoons extra virgin olive oil
• 1 clove of garlic, peeled and finely sliced
• 1 dried red chilli, crumbled
• 3 handfuls of wild rocket
• zest and juice of 1 lemon
• 500g dried spaghetti
sea salt and freshly ground black pepper
100g Parmesan cheese, grated
Heat a wide saucepan or frying pan over a medium heat and add the extra virgin olive oil. Add the garlic and chilli and fry gently for a minute or so. Add 2 handfuls of the wild rocket with the lemon zest and juice and then remove from the heat. The rocket will wilt from the heat – mix it well with the garlic and chilli.
Meanwhile, cook the spaghetti in plenty of salted boiling water, according to the packet instructions, and drain. Tip into the saucepan and toss together with the rocket and chilli sauce. Season well with salt and pepper and serve with some of the reserved fresh rocket and the grated Parmesan on top