Our boxes and recipes this week - 1st July 2013

It has been a good week for the farm with produce growing really well, a new irrigation system planned and a win at the Bristol Good Food awards for best local grower. As a recognition of the incredible work that has gone on in the past year by staff, members and volunteers to steer the farm through one of the toughest growing years on record we are really thankful. Working to establish good links with other local organic producers has also been a really important part of our work in the past year so it is fantastic to see that all of the vegetables in the boxes apart from the onions have come from the farm or from a local supplier. It is such a fantastic time to be a box customer with so many lovely items like our fresh fennel, bunched carrots, new season turnips which are sweet and peppery and fantastic used raw or added to stir fries, becoming available. There are also lots of greens coming from the farm which are filled with antioxidants and vitamins guaranteed to make you feel great. If you’re in doubt about what to do with your greens try roughly chopping and adding to a hot wok with olive oil, chopped garlic, soy sauce and lemon juice.

Some of you may have noticed that we have started selling Tawashi Vegetable Scrubbers for £2.95. This is a real bargain when you consider that our customer service lady Sally has had hers for over 13 years!

Laurence Guy – Box Scheme Manager
Recipes:

Carrots
Our new season carrots are sweet and tender and perfect just as they are. However here are a few ideas if you are looking for something different to do.    
Grated Carrot, Sultana and Mixed Bean Sprout Salad                                               Start by washing your carrots and mixed bean sprouts, (you can purchase these as an extra to add onto your order) before topping and tailing the carrots. Make the dressing for the salad by squeezing the juice of half a lemon into a bowl before adding 4 tablespoons of oil, a pinch of salt and pepper and a teaspoon of sugar which helps to bring out the natural sweetness of the carrots but can be replaced by honey or removed all together if you prefer. Coarsely grate the carrots and add to the dressing with the mixed bean sprouts and sultanas before mixing well.

Carrots with Caraway Seeds
Carrots go fantastically well with caraway and cumin seeds with their earthy aromatics partnering the carrots natural sweetness perfectly. Simply wash and trim your carrots before slicing into even pieces and steam cook until just tender. Melt a good knob of butter in a pan over a low heat and a teaspoon of caraway seeds to infuse for about 30 seconds or until they just start to pop. Take the butter off the heat and add the carrots to coat. Add some chopped parsley at the end if you like.

Carrot and New Potato Tempura with a Soy, Garlic, Ginger, Chilli and Lime dipping Sauce
Wash and trim a handful of carrots and new potatoes and cut into even batons, you should aim for no thicker than your little finger. Make the dipping sauce by grating one clove of garlic, a thumbnail size piece of ginger into a mixing bowl. Add half a chopped chilli, the juice of half a lime, a tablespoon of dark soy sauce and a tablespoon of groundnut or olive oil before mixing and tasting. Make the batter by adding four tablespoons of self raising flour to a mixing bowl add then add ice cold sparkling water slowly to the flour whilst mixing until you have reached the consistency of double cream. Heat around 300ml of vegetable oil in a wok on the hob carefully and check that it’s ready by adding a cube of bread to the oil, when it turns golden brown it is ready. Dip a handful of the vegetables in the batter and add to the batter before frying a few at a time until crisp and golden brown. Remove with a slotted spoon and place on kitchen paper to drain off a little of the oil. Serve hot with the dipping sauce.