Week 29: What's happening
Updated: Jul 29
Hope everyone is managing to stay cool and find shady spots. Seriously warm. Chris has been holding the fort whilst we visited family, but he has everything under control (!), as you can see in his video below, despite the need for constant watering. He went on a mini adventure last weekend up the Carneddau so it wasn't all work and no play.
We managed to freeze the last of the broad beans so looking forward to pulling those out later in the year when we've forgotten what they taste like!
Eat Your Greens veg boxes:
Not much to say on the boxes this week. But a quick note on the tomatoes we're currently putting in the boxes (ours aren't quite ripe enough yet for harvesting) - if you try to buy the same tomatoes direct from The Tomato Stall you'll pay a lot more than we do (nearly triple the price we're paying). So you're getting a good bit of value just on the tomatoes alone!
The Vale Grocer shop:
Plenty of: Charlotte (new) potatoes, Welsh purple eyed seedling potatoes from Prion, carrots, onions, chestnut mushrooms, cos lettuce, Palermo red peppers, snack cucumbers, spring greens, garlic, ginger
Limited: red onions, cherry & cocktail tomatoes, green beans, broad beans, Prion kohlrabi, Prion peas
Fruit: oranges, bananas, lemons
+ sourdough (order in advance if you know you want)
+ apple juice
+ organic halloumi cheese
We haven't tried it yet but spotted this recipe in a magazine called 'the simple things'. Chilled lettuce & mint soup: Melt butter in a large saucepan over low heat. Add finely sliced onion and sweat, covered, until translucent. Add 400ml chicken (or veg) stock. Take about 300g chopped lettuce - stalks and all, and tip into the pot with big pinch of salt. Cook for no more than 2 mins then remove from heat. Add 100g peas then whizz in blender to smooth creamy texture. Return to pan and stir through 4 tbsp creme fraiche, lemon juice and maybe pinch of salt (if serving chilled, over-season as chilling will deaden the flavours). Stir in a small bunch of mint leaves (chopped) then chill in fridge until needed. To serve, spoon the green soup into bowls, swirl a dab of creme fraiche in the middle of each portion, add an ice cube (if serving cold). Finish with mint leaves and black pepper.
have a good week