Well it’s been a lovely last week of summer and there have been lots of new faces in the shop these past few days. Welcome again!
The shop is taking on an Autumnal feel too, gradually filling with squash and pumpkins. We’ve even had a few girolles and cepes on sale in the non- organic side this week
And the boxes this week reflect a little of the cross-over of the season with some late lettuces and early turnips from Sheffield Organic Growers. We’re looking forward to the Savoy cabbages and leeks coming in from Organic Pantry too. (See below for a recipe idea to use the leeks.)
Potatoes 1kg – Robinta
Parsley from Sheffield Organic Growers (SOG)
Leek 600g – from Organic Pantry
Savoy - Organic Pantry
B will get 600g Turnips from SOG instead of potatoes
D will get an additional 400g potatoes and a Cauliflower
E will get the turnips and a lettuce (SOG)
L&M will get the above additions Red and Green pepper
Orange x 2
Quinces and apples are a classic combination. Steam the quince for ten minutes then allow them to cool for a moment to loosen the skin which can then be peeled off with a sharp paring knife. Cut the quince into slices with the cooking apples for use in crumbles or pies. If you’re feeling adventurous you could try making your own membrillo or quince cheese but you would need a few more quinces – give us a ring and we can add some to your delivery order.
Provencal leek and potato stew
A simple stew: ideal as evenings get a little chillier:
450g leeks, halved lengthways, rinsed and cut into 4 cm pieces, including light green parts
350g waxy potatoes, peeled, sliced, boiled until tender and drained
4 tomatoes, peeled (cover in boiling water for a few seconds to loosen skin), seeded and chopped
2 garlic cloves, finely chopped
200ml vegetable stock
A small pinch of saffron
Heat 2 tbsp olive oil in a saucepan; gently cook the garlic, without browning it, for 2 minutes.
Add the leeks and cook for 5 minutes.
Add the tomatoes and water or stock, cover and simmer for 15 mins.
Add the potatoes, a little more liquid if necessary, the saffron, and season well with salt and pepper.
Simmer for another 5 mins to blend the flavours.
Serve with crusty bread.
To make a more substantial meal, add a tin of beans ( haricot, borlotti or cannellini) with the potatoes.
If you have no saffron, add a bay leaf and some thyme with the stock, and throw in some chopped parsley before serving.