Fruit: bananas, pears, gala apples, lemon, custard apples
Vegetables: romero peppers, cavolo nero, hackney salad, leeks, broccoli, kuri squash, onions, carrots, ambo potatoes
We’re gearing up for halloween here, so the apples will be toffee’d, the squash carved, and the lemon used in mulled apple juice. I’m planning to do a sage & onion squash soup with the kuri carvings. The cherimoyas have already been devoured for breakfasts by spoon wielding little people and were delicious. The broccoli has been made into a pasta bake: a surefire toddler (and hungry man) supper. I’ve found that the kale, when de-stalked and shredded works very nicely wok-fried with egg noodles, onions, sesame oil and toasted sesame seeds and is a delicious accompaniment to pan fried salmon. I’m hoping to do a welsh pizza with the leeks (recipe to follow later), and salad paysanne with the peppers and leaves. Thank goodness half term is finally over! It has been a fantastic week, with the Growing Communitites trip to Stocks farm a definite highlight. It was great to see the apples we are to eat this season growing in the orchard and pick large, flat field mushrooms. The Spartan apples looked amazingly like plums growing on the trees and were so delicious that even though I must have eaten more than 5 of them during the visit, I’m still looking forward to more of them in our boxes (hint, hint)!