Woodfield Weekly

WOODFIELD ORGANICS


Expected Veg Box Contents

Week Commencing October 20th

Starter Veg Fruit and Veg Mixed Standard Veg Family Mixed
Savoy cabbage
Lettuce
Onions
Celeriac
Leeks
Carrots
Spinach





Savoy cabbage
Lettuce
Onions
Celeriac
Leeks
Carrots
Spinach
Apples
Bananas
Pears
Savoy cabbage
Lettuce
Onions
Celeriac
Leeks
Carrots
Spinach




Potatoes
Savoy cabbage
Lettuce
Onions
Celeriac
Leeks
Carrots
Spinach
Apples
Bananas
Pears
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 still have lots of green stuff coming through together with some of the more autumnal veg. We have a variety of cabbages, kales and other greens. Salad crops such as lettuce and rocket will still be around for a little while, and of course we now have a few of the root veg coming through more. Celeriac should be in boxes over the next 2 weeks and we have included a recipe for it below, together with a tomato recipe and one for an Italian soup which can use any of the green veg you have to hand.

Celeriac


A large, knobbly root vegetable, the base of the stem of certain types of celery. It tastes quite similar to celery, although it also has a slightly nutty flavour. It's in season from mid-September to the end of April. To prepare it, peel like a potato, rinse and keep in acidulated water until ready to use because it discolours quickly once cut. It can be mashed, roasted, boiled, steamed, made into soup or used to flavour stocks. Or grate it, blanch it for a few minutes in boiling water and then cool it, and then serve as a salad with a vinaigrette. Occasionally it's just grated and served raw with a remoulade sauce (mayonnaise with Dijon mustard, capers, gherkins, and herbs).



Celeriac and Potato mash

Ingredients
Celeric
Potatoes
Milk
Butter
Salt & Pepper

Cook as you would mashed potato but add one third to two thirds as much celeriac as potato. The celeriac cooks faster and so should be added once the potatoes have come to the boil. Recommended with sausages and savoy cabbage/kale and gravy