This week’s box is based on four classic midsummer vegetables; beetroot, gem lettuce, broad beans and courgettes. We have a trickle of English carrots and onions coming in but are still having to use some imported ones too. The new potatoes are Cornish and large and no potatoes boxes have local spinach. The fruit boxes have cherries from Herefordshire. No bananas again today – Sorry!
BEETROOT, BROAD BEAN AND FETA SALAD ... 4 beetroot, 700g broad beans, 150g feta or a similar crumbly cheese, 2 little gem lettuce sliced lengthways into eighths, 3 tbsp olive oil, 1 tbsp wine vinegar or lemon juice, 2 tsp mustard, salt and pepper.... Boil or steam the beetroot until tender and slice. Remove the beans from their pods, bring a pan of water to the boil and cook the beans for 4 minutes. Drain and rinse in cold water and remove the largest beans from their grey skins (they can get a little tough). In a jar shake together the oil, vinegar or lemon juice, salt, pepper and mustard. Arrange the beet and lettuce slices on 4 plates, sprinkle on the beans, then the feta and finally the dressing. A scattering of mint, dill or parsley would be a nice addition.
BRAISED LETTUCE AND BROAD BEANS ... 3 tbsp olive oil, 2 cloves garlic finely chopped, 1 medium onion thinly sliced, 700g broad beans, 250g peas fresh or frozen, 2 gem lettuces sliced lengthways into eighths, 250ml vegetable stock, 1 tbsp chopped fresh parsley or mint, salt and pepper, zest of 1 lemon... Heat the oil in a pan and cook the onion gently for 5 minutes. Add the garlic and cook for 1 minute stirring frequently. Add the beans and stock, simmer for 5 minutes, then add the peas and lettuce and cook for about another 5 minutes. The lettuce should be soft but not too mushy and the stock reduced by about half. As with the previous recipe the texture and appearance of the beans is improved if you remove the grey skins from the largest. Sprinkle with the herbs and lemon zest and serve as a vegetable accompaniment or as a ‘stew’ with rice or bread.