We have a few UK grown carrots and onions arriving now; not quite enough for all the boxes yet but it shouldn’t be long. The rest of the vegetable are home grown with the exception of the pepper in the large no-potatoes boxes. The broad beans, cabbages and tomatoes are Yorkshire grown. Standard and UK boxes have our own Sheffield grown lettuce (officially ‘organic in conversion’ this year, the field gets it’s full organic certificate next May) and other boxes have Yorkshire cucumber. This week’s new potato is ‘Orla’ from Pembrokeshire.
BROAD BEAN AND CABBAGE PILAFF ... The flavours of cinnamon and caraway are subtle but delicious. Excellent served with fried Halloumi cheese and tomatoes. For 4 ...
350g cabbage very finely sliced
1 medium onion finely sliced,
1 clove garlic finely chopped
500g broad beans in pods
vegetable stock powder
salt and pepper
1 tsp caraway seeds,
1/2 cinnamon stick ...
Pod the beans and boil for a couple of minutes or until the skins just start to split. Drain and rinse under the cold tap. Slip the larger beans from their grey skins but leave small ones whole.
In a large saucepan heat the butter and fry the onions and caraway seeds gently for 10 minutes.
Add the garlic and cook for another 2 minutes, then add the rice.
Add water to twice the depth of the rice and stir in the beans, cabbage, cinnamon stick, 1 tsp stock powder and a large pinch of salt.
Cover the pan and simmer for about 15 minutes until the rice is tender and has absorbed the liquid.