Woodfield Weekly
Week Commencing August 4th
Starter Veg | Fruit and Veg Mixed | Standard Veg | Family Mixed |
Radish Bunched Potatoes -Remarka New Season Carrots Runner Beans Onions Courgettes Fennel Cherry Plum Tomato Golden Globe Beet | Radish Bunched Potatoes -Remarka New Season Carrots Runner Beans Onions Courgettes Fennel Cherry Plum Tomato Golden Globe Beet Discovery Apples Grapefruit Oranges Melon Bananas | Red Pepper Radish Bunched Potatoes -Remarka New Season Carrots Runner Beans Onions Courgettes Fennel Cherry Plum Tomato Golden Globe Beet | Red Pepper Radish Bunched Potatoes -Remarka New Season Carrots Runner Beans Onions Courgettes Fennel Cherry Plum Tomato Golden Globe Beet Discovery Apples Grapefruit Oranges Bananas Blackcurrants |
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 been working hard lately to expand the range of produce that we have available for you. We are delighted to say that some of this work is now starting to pay off, and you should see quite a few improvements to your boxes over the coming weeks and months. In the veg boxes this week we have fennel (which has not been available to us for a while) together with some new “golden globe” beetroot, which is the first of the UK season. Speaking of UK firsts, we also have the new season UK apples this week, with the very tasty Discovery apples. In the larger boxes we have some UK blackcurrants also, while in the smaller ones we have melons. Don’t be put off by the outside appearance of the melons; on the inside they really do taste fantastic.
And so to some recipes
BAKED FENNEL WITH GARLIC BUTTER AND VERMOUTH
(By Jamie Oliver from the first Naked Chef book)
For 4 people
Ingredients
3 large heads of fennel
1 clove garlic, finely sliced
3 large knobs of butter
2 wine glasses of vermouth (white wine also works)
salt and freshly ground black pepper
Preheat oven to 220c/425f/Gas 7. Cut the top leaves off the fennel and slice finely, reserving the leaves. You can, if you wish, slice each fennel from the top to the root into about four pieces, but it's not important. You can slice them finer and more delicately if you like. Literally throw all the ingredients except the reserved leaves into a baking dish. Rip off a piece of greaseproof paper, run it under cold water and scrunch it up to make it soft. Place it snugly over and around the fennel, not the actual dish. This bakes and steams the fennel at the same time. Cook in the preheated oven for 20 minutes, or until tender. Scatter with the fennel leaves before serving.
Braised fennel
Serves 2
Ingredients
1 medium fennel bulb
15g butter
juice of ½ lemon
vegetable stock
Trim some of the root off the fennel. Remove any fronds (reserve), trim the green tops back leaving a small amount and remove any stringy or damaged outer layers. Slice the bulb into 5-10mm/¼in thick vertical slices and place in a single layer into a frying pan with a lid. Add the butter, lemon juice and enough stock to barely cover. Bring to a gentle simmer, cover and cook slowly (either on the hob or in a low oven) until very tender (turn occasionally). Season to taste and sprinkle with the reserved fronds
Beetroot Risotto with Summer Greens
Serves 4
Ingredients
1.5l vegetable stock
3 tablespoons butter or olive oil
1 medium onion, diced
350 g (12 oz) Arborio (risotto) rice
120 ml white wine
2 tablespoons chopped fresh parsley, or 1 tablespoon dried
2 tablespoons chopped fresh basil, or 1 tablespoon dried
2 to 3 medium beetroots, peeled and grated
2 to 3 handfuls dark greens – like beet greens, kale, spinach or chard – finely chopped
Salt and pepper to taste
Grated peel and juice of 1 lemon
1 handful freshly grated Parmesan cheese, to serve
Bring the stock to a simmer. Heat the butter in a separate wide pan over medium heat; add the onion, and sauté for 3 minutes. Add the rice, stir to coat well, cook for 1 minute. Add the wine and simmer until it’s absorbed, then stir in the parsley, basil, and the beets. Add 500ml stock, cover, and simmer until the stock is absorbed. Begin adding the remaining stock a ladle at a time, stirring constantly until each addition is absorbed before adding the next, until the rice is tender. Before the last ladle, add the beet greens or spinach. Season with salt and pepper, then stir in the lemon peel and juice. Top with parmesan.