This week’s potato is ‘Desiree’, a good, tasty all-rounder. The beans are UK grown; a welcome arrival at this time of year, they’re grown in glasshouses by a supplier of tomatoes and cucumbers. The local purple sprouting broccoli has taken a while to get going but we have enough for the boxes at last. The courgettes and aubergines are Spanish. The no potatoes boxes have what will probably be the last of the season’s leeks, and large boxes have UK grown salad. The apples are Belgian ‘Greenstar’ and we have our first batch of rhubarb from Herefordshire.
You can use all sorts of vegetables, raw or cooked, for this Indonesian style salad. Cut the vegetables into appropriate size pieces and blanch in separate batches until just tender. Cool immediately in cold water and set aside. Try strips of carrot and potato, green beans, broccoli and courgette strips. You can combine these with lettuce leaves, shredded cabbage, radishes and cucumber, arranged masterchef style on a large plate. Pieces of fried tofu or tempeh are good additions
For the sauce