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  • Writer's pictureLiz Kameen

Week 34: What's happening

Between us we managed to tag team a few days away in our caravan - the 2nd in our fleet of teeny tiny vehicles. It helped that there was lots of cloud and rain so less need for regular watering in the green house. We've worked out that, generally, our time away is much more relaxed if there's absolutely no sunshine....!

There's still a lot of harvesting happening, hurray, over 50kg on Monday alone. We also had a visit from a soil expert who gave us very complimentary feedback on what we're doing and how we're growing - very proud. #nodig wins every time. Although we would have preferred some of our carrots to be slightly bigger!!!

Eat Your Greens veg boxes:

Potatoes are giving us a lot of grief at the moment - if you've had bad spuds, our apoloiges, but that's just how they are coming in to us and we can't always tell when we're putting them in the boxes. Do let us know though if you have week after week of bad potatoes, and we'll make sure we get you some extra ones.

Lots of our Prion produce across the boxes this week which is what we love to see!

And we're coming into squash season! The squash in the regular boxes is Harlequin, you can cook those with the skin on (nice and easy).

The Vale Grocer shop:

Plenty of: green beans, cherry tomatoes & vine tomatoes, leeks, carrots, potatoes, sweet peppers, courgettes, harlequin squash

Limited: cauliflower, chestnut mushrooms, cabbages, cucumbers, beetroot, patty pan squash, lettuces, onions, runner beans

Fruit: UK apples (Discovery)

+ hens and quails eggs

+ Bryn Cochyn apple juice

+ sourdough from Nant y Felin (v limited, let me know if you want me to put to one side)

We're hoping to have some local apples and also some greengages in the next couple of weeks.

Recipe Inspiration:

Both of these recipes are from September's edition of 'the simple things' magazine.

Courgette salad (good for picnic):

Cut 400g courgettes into ribbons with veg peeler, and put them in bowl with some fresh spinach (could also use chard or spinach, or even lettuce). Add some lemon juice, and a tbsp each of fresh mint and coriander finely chopped. Also 1 tbsp pumpkin seeds. In a jam jar mix 3 tbsp olive oil, 1 tbsp runny honey, 1 tsp dijon mustard, 1 tbsp soy sauce and some fresh thyme. Season with salt and pepper and give a good shake (with lid tightly on!).

Cauliflower dauphinoise:

Preheat oven to 200 deg C / fan 180

Cut cauli into 2cm thick panels

Chop 4 garlic cloves and about 6 sage leaves together

Brush a large baking dish with butter and arrange cauli in the dish, season well

Whisk together 500ml veg or chicken stock, slightly warmed or cold (not too hot), with 250ml double cream and chopped garlic/sage. Add another pinch of salt and pepper.

Pour over the cauliflower until it's just covered - you want about 1cm liquid over the top of the veg.

Add more cream and/or stock if you need to

Dust 50g grated gruyere cheese (or similar) over the top, and put in oven for 45 mins

Remove from oven, dot with another 6 sage leaves and return to oven for another 5-10 mins or until sage leaves are crispy and the dish is golden and tender throughout

Lovely with a simple salas, a side of greens and simple boiled spuds or fresh sourdough

(Dairy-free option: sub coconut milk seasoned with 1tbsp mild curry powder for cream, cashews instead of cheese)

And, finally, the random fact of the week has to be this: researchers from the Univeristy of Tokyo have discovered how to transform food scraps such as onion skins, wilted cabbage leaves and banana peel into a material stronger than concrete. It resists rot, fungi and insects, and, apparently remains edible. Who knew?

have a good week #enjoythattastyveg

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