Both of these arrived this week, and both are good!
In the field:
We’ve sown more lettuce, beetroot, chard, cavalo nero, runner beans.
Planted out courgettes, cucumbers, peas, broad beans, kohlrabi, tomatoes.
A lot of weeding but a bit less watering than last week!
Harvested: chard (10kg), lettuces (x100), broad beans (20kg) and….drum roll…strawberries (5kg) – some of these we sold to Llanrhaedr PO as they really need to be sold on the day they’re picked so we couldn’t really keep them. Sadly they’re unlikely to ever be in the boxes for this reason but we’ll have some in the shop on Thursday (and Friday if they don’t sell out), and then hopefully in the PO again next Monday.
In the kitchen:
I may have shared this at the time but I can’t get over how useful it is having tinned beans in the cupboard to make quick and easy meals with pretty much any veg from the box. The other day it took me about 15 mins max to make this (I used spinach instead of chard) and put it with new potatoes. So much goodness in there but so tasty.
This sort of thing is also so easy and tasty to do – another Hugh Fearnley Whittingstall favourite. We don’t sell harissa paste at the moment but need to find a supplier as we want to stock things we use so we can avoid the supermarket at all costs! – so watch this space.
Roasted new potatoes with harissa
Crisp, red and spicy, these potatoes are fantastic on their own, eaten greedily from the tin with your fingers. To turn them into even more of a meal, serve them with crumbled ricotta, puy lentils or a poached egg, or add a tin of drained chickpeas to the potatoes along with the harissa for the last 10 minutes of roasting. In all cases, serve with lots of green salad. Serves four.
750g new potatoes
3 tbsp rapeseed or olive oil
Sea salt and freshly ground pepper
1 tbsp harissa
2 tbsp fresh flat-leaf parsley leaves, coarsely chopped
Heat the oven to 190C/375F/gas mark 5. Cut the potatoes into even-sized chunks and put in a roasting tin – you need one big enough for there to be a little bit of space between them. Add the oil, season, and toss the potatoes so they are well coated. Roast for 30-40 minutes, or until the potatoes are starting to turn golden brown and crisp. Remove from the oven, give them a good stir, then mix in the harissa, making sure it coats all the potatoes. Return to the oven for 10 minutes, until the harissa just starts to caramelise. Serve hot, scattered with chopped parsley.
Finally, a few ideas for kohlrabi here – in case you’re struggling. If you’ve tried it cooked already but aren’t convinced, try it raw but cut up small with a dressing. it’s pretty crunchy and refreshing. Make sure you remove all the hard outer skin as it’s tough.