This week’s potato is the versatile and tasty red ‘Desiree’. These, along with the cauliflowers and the leeks in the larger boxes, are grown on St Helens Farm near Tadcaster. This 270 acre arable farm is in the south west corner of the Vale of York, the agricultural heartland of Yorkshire with fertile soils and a climate a little warmer and drier than other parts of the region. The farm is also our main source of the blue ‘Crown Prince’ squash, but this week we’re using the equally tasty ‘Kabocha’ from Herefordshire, along with a mix of red and golden beetroots. The Swiss chard is French. This week’s English apples are ‘Red Pippin’ a modern cross of Cox and 'Ida Red', and ‘Ashmead’s Kernel’; a 17th century variety. The English pears are 'Worcester Triumph'.
If you have a look in 'Stocklists', we're now publishing a list of our whole range of organic goodies. Just call or email if you would like anything adding to your box.
PEAR AND CHOCOLATE CRUMBLE
650g firm pears peeled cored and diced
1 tbsp lemon juice, 40g caster sugar
100g roughly chopped plain chocolate
150g plain flour
50g Jumbo oats
50g ground almonds
50g flaked almonds
100g light brown sugar
Place the pears lemon juice, sugar and a tbsp water in a pan and cook gently for about 5 minutes until they are just tender
Remove the pears to a shallow ovenproof dish (about 20 x 25cm), and reduce the remaining liquid a little more before adding that too. Sprinkle on the chocolate
Rub the butter, ground almonds and flour together. Stir in the sugar and oats and if you tightly squeeze together handfuls of the mixture, then break them up again with your fingers, you can create a nice clumpy texture.
Sprinkle this onto the pear mixture with the flaked almonds and bake for about 25 minutes at 180c.