Woodfield Weekly

 

 

It has been another up and down week on the weather front, and this has (as ever) dictated what is going into the boxes. Taking a little break from cauliflower and cabbage, this week we have broad beans, fennel and chard to name a few.

 

We do recommend that you take a look at the website for some recipe suggestions. In addition to a few recommended websites we also have a neat little recipe searcher for our own website. Just type in the ingredient you are cooking with, click search, and it will give you a list of every recipe containing that vegetable. We have quite a few good recipes for fennel and chard there.

 

 

A Note on Quality

 

I want to give another reminder that we are continuing to try to get everything to you in perfect condition. For a multitude of reasons, ranging from the weather to simple bumping during transport we cannot get it right every time. Quality is absolutely key for us, so if any of your produce is not in great condition then please let us know and  we will happily refund or replace it for you.

 

Last week there were a few issues with broccoli and mangoes which were brought to our attention. Therefore we have decided to put in some replacement produce in all of this week’s boxes: as the problem seemed to be fairly common. So if you received broccoli in last week’s box you should find some extra broccoli and celery in this week’s delivery. This produce should be pretty good as it was still waiting to be picked from the fields at 2.00pm this afternoon (Tuesday).

Likewise if you had a mango in your delivery last week  you will find some additional avocado in this week’s.

 

 

So as we are sending out lots of ultra fresh broccoli this week, it seems right to include a couple of recipes for it.

 

 

 

Bombay Broccoli

 

 

Ingredients

1 broccoli stem, chopped

1 tbsp olive oil

¼ onion, finely chopped

1 tsp medium curry powder

85ml/3fl oz double cream

pinch of chilli flakes

½ red pepper, roasted

 

 

 

1. Bring a small pan of water to the boil and boil the broccoli stem for a few minutes, until tender.

2. Heat the oil in a pan and sauté the onion for 2-3 minutes, to soften.

3. Drain the broccoli and add to a pan with the curry powder. Pour in the cream, add the chilli and simmer gently for 4-5 minutes.

4. Transfer to a serving plate and serve the roasted red pepper alongside.

 

 

 

 

Broccoli Bake

 

 

One head of broccoli

100g (3 & 1/2; oz) butter

6 cloves of garlic

200 g (7 oz) organic mature cheddar or other cheese

 

 

Wash the broccoli and break into florets, then place in an ovenproof dish. Crush the cloves of garlic and blend into the butter, and then dot this mixture all over the broccoli. Grate the cheese and sprinkle over the broccoli with. Cover the dish with foil and bake in the centre of the oven at 200°C/400°F/Gas Mark 6 for 40 minutes or until the broccoli is tender. Delicious served with baked potatoes, drizzling all the garlicky butter from the broccoli over the spuds.

 

 

 

 

FRESH BROAD BEAN AND MINT SOUP

 

15ml vegetable oil

1 small onion

1 clove garlic

1 large potato, chopped

200ml vegetable stock

350g broad beans. shelled

juice of 1/2 lemon

150ml single cream or soya milk

1 sprig mint chopped

salt and ground black pepper

 

1. Heat the oil in a large pan and add the onions and garlic, cook until the onions begin to soften.

 

2. Add the potato and stock to the pan.

 

3. Meanwhile cook the broad beans in boiling water for about 5 minutes.

 

4. Bring the soup to the boil and simmer for 20 minutes. Add the beans and stir.

 

5. Leave the soup to cool then add the lemon juice, cream and mint. Purée until smooth. Season to taste.

 

Garnish with mint leaves.