Woodfield Weekly
Week Commencing May 5th
Starter Veg | Fruit and Veg Mixed | Standard Veg | Family Mixed |
Spinach Mizuna Leeks Tomatoes Onions Carrots | Spinach Mizuna Leeks Tomatoes Onions Carrots Oranges Bananas Pears Apples | Cauliflower Spinach Parsley Mizuna Leeks Tomatoes Onions Carrots | Cauliflower Spinach Parsley Mizuna Leeks Tomatoes Onions Carrots Potatoes Oranges Bananas Pears Apples Mango |
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.
For many years the farm at Perry Court has grown a really wide variety of salads and herbs. Currently these include wild rocket, mustard leaves, wild chickweed, and several others. This week we have Mizuna, which is a well flavoured spicyish leave, and is very popular in Japanese cookery. It works really well in all salads and we have a couple of good ones you might want to try below.
We are now starting to add additional produce to our range, which will change each week as we move through the seasons. You can check the latest lines on our website each week, on the “Place an Order” page. If you wish to add any of these items to your order for next week just place an order for whatever you want (either one off or regular) and it will be added to your box. For the more adventurous of you we have a good supply of wild nettles at the moment….Don’t worry, they lose their stings when cooked, and we will send some extra recipes to everyone brave enough to order!
Mizuna and Spinach salad with Croutons
For the croûtons
½ crusty white loaf
2 tbsp olive oil
salt and freshly ground black pepper
For the salad
½ lemon, juice and zest
1 tsp Dijon mustard
salt and freshly ground black pepper
3-4 tbsp extra virgin olive oil
50g/2oz mizuna leaves
50g/2oz baby spinach leaves
25g/1oz flatleaf parsley leaves
.
For the croûtons, slice the crusts from the bread and cut into 1cm/½in cubes.
Heat a frying pan until hot and add the olive oil. Add the cubed bread and salt and freshly ground black pepper, to taste. Fry for 2-3 minutes until golden-brown and crunchy. Transfer the fried bread to a plate lined with kitchen paper.
For the salad, place the lemon juice and zest into a small bowl and add the mustard. Season with salt and freshly ground black pepper and whisk in the olive oil. Place the mizuna, baby spinach and flatleaf parsley leaves into a bowl, along with the croutons and the dressing and mix to combine.
Spicy Mizuna and Cucumber salad
3 cups small cucumbers
1 tbsp light sesame oil
½ tsp green chilli, sliced finely
juice of an orange
sea salt
2 cups mizuna salad leaves, washed and drained
2 tbsp mint leaves, chopped roughly (parsley will also work here)
2 tbsp coriander leaves, chopped roughly
Peel the cucumbers, cut in half lengthways, remove and discard the seeds.
Slice each half into centimetre-thick half moons and set aside.In a small pan, heat the oil and add the fresh chillies. Swirl to toast for 30 seconds and then quickly pour over the cucumbers.
Add a splash of orange juice, then the salt and toss.
Allow to rest before adding the mizuna leaves.
Mound this in a deep bowl and sprinkle with the fresh mint and coriander leaves.
Serves 5