Woodfield Weekly
Week Commencing August 12th
Starter Veg | Fruit and Veg Mixed | Standard Veg | Family Mixed |
Broad beans Courgettes New Season Leeks Red Onions New Season Carrots Swede Kohlrabi Ridged Cucumber Alfalfa Sprouts | Broad beans Courgettes New Season Leeks Red Onions New Season Carrots Swede Kohlrabi Ridged Cucumber Alfalfa Sprouts Peaches Opal Plums Apples | Red Pepper Broad beans Courgettes New Season Leeks Red Onions New Season Carrots Swede Kohlrabi Ridged Cucumber Alfalfa Sprouts | Red Pepper Broad beans Courgettes New Season Leeks Red Onions New Season Carrots Swede Kohlrabi Ridged Cucumber Potatoes Alfalfa Sprouts Peaches Opal Plums Apples Grapes |
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.
We have more UK discovery apples in this week’s boxes, together with some Royal Gala’s. Also we have found some very nice peaches, and the first of the UK Opal plums this year. We are really trying to mix things up a bit on the fruit, especially as a greater variety of UK produce comes through. Please do let us have your views, so that we can make sure we are getting the balance right.
In the veg boxes we have some fantastic UK broad beans. We also have new season leeks and onions. Because they are the first of the season the onions can seem a bit wet, compared to the crisp dry onions you would usually expect to receive. This is perfectly normal and is in fact an indication of their freshness. As we move further into the season you will find that the skins turn browner and become drier.
The sprouted seeds are a mixture of alfalfa and broccoli seeds. They are great in salads and sandwiches, and are often refereed to as one of the so called superfoods as they are so high in nutrients.
Finally, for those of you unfamiliar with them, the knobbly looking little round vegetables are kohlrabi. They are similar to turnips, although have a milder nuttier taste. They can be peeled and then cooked in the same way as any other root vegetable; boild, steamed or roasted. The leaves are usually not eaten.
Kohlrabi, Apple and Mustard salad
Serves 4 as a side dish
60 ml cream
1 tablespoon fresh lemon juice
2 heaped teaspoons wholegrain mustard
1/4 teaspoon sugar
Salt and pepper to taste
1 kohlrabi bulb, peeled and cut into very thin strips
1 apple, cored and diced
In a bowl whisk the cream until it holds soft peaks then whisk in the lemon juice, mustard and sugar. Season to taste with salt and pepper. Stir in the kohlrabi and apple, and serve
Broad Beans with Fennel
Ingredients
serves 6
1 fennel bulb, sliced paper thin, green feathery leaves reserved
3 tbsp extra-virgin olive oil
2 kg (4 1/2 lb) broad bean (fava bean)s, shelled
120 ml (4 fl oz) 1/2 cup light chicken stock
few cherry tomatoes
salt and pepper
method
1. Chop the feathery fennel leaves and reserve.
2. Heat the oil in a saucepan, add the beans, fennel slices and stock and cook, covered, over a low heat for about 10 minutes, or until tender.
3. Add the tomatoes and cook for 2 minutes more, to heat through.
4. Add salt and pepper to taste.
5. Arrange on a platter, sprinkle on the reserved fennel leaves and serve.
Broad Beans Provencale
Ingredients
serves 4
450 g (1 lb) fresh (shelled) or frozen broad beans
30 g (1 oz) butter
2 tsps herbes de Provence
4 tomatoes, peeled, seeded and diced
Salt and pepper
method
1. Cook the broad beans in boiling salted water until they are just tender, about 8 minutes.
2. Drain and refresh the beans under cold water. Peel off the outer skins, if preferred.
3. Melt the butter in a large frying pan and add the beans, together with the herbes de Provence.
4. Add the tomatoes, salt and pepper. Heat through, stirring continuously.
Serve immediately
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