This week’s box contains local leeks, carrots and Savoy cabbage. The potatoes are local ‘Sante’; good for roasting, baking and mashing. The broccoli, tomatoes and courgettes in the large boxes are Spanish. We may have to increase the amount of imported food in the boxes in the coming months. Our intention is to keep them based on home grown produce but, aware that there isn’t such a wide choice available, we try to keep them interesting too. You can, of course, opt for a UK produce box if you have resolved to eat more seasonal food.
Savoy cabbage has a robust flavour that works well with strong flavours, and a great crinkly texture for absorbing sauces ...
Savoy Cabbage with Cream and Mustard
Cut away the thick stalks of 1 small or half a large cabbage, gather the leaves into rolls and slice them into thin ribbons.
In a saucepan heat a tablespoon of water, a small 140ml pot of cream and two or three teaspoons of wholegrain mustard.
Add the cabbage with a couple of pinches of salt and some black pepper, and simmer for 5 minutes or until the leaves are just tender, adding a little more water if necessary.