Food Co-op Recipes In this week’s veg box we’ve got black radish & candy beetroot (Sussex, biodynamic), cauliflower (English) Butterhead lettuce & (Sussex) mini King Edward potatoes (Sussex)
March 2017 Ingredients 2 large black radishes olive oil balsamic vinegar salt, pepper small pinch of chilli flakes
Black Radish Chips 1. Preheat the oven to 200°C (Gas Mark 6) Grease a baking dish (unless it is non-stick). 2. Wash and scrub the radishes. Peel them with a vegetable peeler, leaving half of the peel in stripes if desired. 3. Slice the radishes thinly -- very thin slices will be more chip-like, slightly thicker slices will be moister -- and put the slices in the baking dish. 4. Pour a little olive oil and a little vinegar, and sprinkle with salt, pepper and chilli flakes. Toss to coat. Adjust the amounts so all the slices look comfortably dressed, but not drenched. 5. Put in the oven to bake for about 20 minutes, until the chips are golden and their edges start to crisp up.
Slice away the tough skin to reveal the versatile flesh. A fresh peppery flavour and fluffy, slightly meaty, texture.
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Ingredients Apples x1 Carrots x1 Black radish x1 Olive oil, fresh lemon and mint to season
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Shredded raw Black Radish with apples, lemon, carrot & mint Black radishes are a bit spicier and tougher than most types, but combined with the sweetness of carrots and tartness of fresh apples, they’re a pleasant complement. I used lots of fresh lemon juice and let it soak in for a while, along with good olive oil, and finished it with a few mint sprigs for extra refreshment. 1. Chop radish & carrots into small sticks 2. Core an apple and finely chop 3. Use fresh lemon juice to combine the mixture, add fresh mint to garnish
What is Biodynamic? Biodynamics is a holistic, ecological, and ethical approach to farming, gardening, food and nutrition. Biodynamic agriculture has been practiced for nearly a century, on every continent on Earth. Biodynamic principles and practices are based on the spiritual insights and practical suggestions of Dr. Rudolf Steiner, and have been developed through the collaboration of many farmers and researchers since the early 1920's. The main principle of biodynamic farming is that the entire farm exists as a single entity without the need for outside inputs. In other words, where an organic farm may purchase organic seeds or organic feed for livestock, a biodynamic farm must produce everything on the premises. www.biodynamics.com/what-is-biodynamics
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Candy Beetroot
Ingredients 750g candy beetroot 225g Puy lentils 50ml olive oil, plus extra to finish Salt and black pepper 1 small red onion, thinly sliced 2 tsp maple syrup/ honey 1½ tbsp lemon juice
Candy Beetroot with lentils 1. Put the beetroots in a large saucepan and cover with plenty of water. Bring to a boil, turn down the heat and cook on a gentle simmer for about an hour, adding boiling water as needed. To check that they are cooked, stick a knife into the largest beet: it should go in smoothly. Lift the beetroots from the water and leave to cool (they'll keep in the fridge for a day or two). Peel and halve the beetroots, and cut into wedges 1cm thick at the base. 2. Put the lentils in a small saucepan and cover with plenty of water. Bring to a boil, then lower the heat and simmer for 15-20 minutes, until al dente. Drain, transfer to a bowl and, while they're still hot, stir in a tablespoon of olive oil. Season and set aside to cool (the lentils can now also be kept in the fridge for a couple of days). 3. To put the salad together, mix the oil into the lentils, then add the beetroot, onion, maple syrup and lemon juice. Toss gently and taste for seasoning. Transfer to a shallow bowl and finish with watercress and steamed Kale.
Thanks Emily Gould-White for your beetroot & radish recipe suggestions!
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Roast Cauliflower with mint yogurt
Ingredients 1 large head cauliflower, washed well, leaves removed 4 cloves garlic 1 Tbsp. minced ginger 1 Tbsp. tandoori spice blend juice of 1 lemon 1 tsp. sea salt ½ cup / 120 ml thick yogurt (preferably goat or sheep – vegans use plantbased yogurt or coconut cream)
1. In a mortar and pestle (or food processor) smash garlic and ginger into a paste. Add the tandoori spice, lemon and salt and mix until uniform. Fold in the yogurt. 2. Place the whole of cauliflower in a large bowl and spread the marinade all over, making sure to coat the bottom as well. Place in the fridge to marinate for minimum 1 hour, maximum 12. 3. Preheat oven to 400°F/200°C. On a lined baking sheet, place cauliflower and roast until tender (45-60 minutes depending on the size of the cauliflower). Garnish with coriander leaves, lots of lemon juice and a generous drizzle of high-quality olive oil. Serve immediately with mint yogurt (mix handful of chopped fresh mint into yogurt). Enjoy. Find more like this on https://www.mynewroots.org/site/
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Vegan Carrot Cake Thanks to Liz Crane for making this for Green Week! Pictured bottom centre
Ingredients - 200g plain flour - 65g plain wholemeal -
flour 1 tsp baking powder 1 tsp bicarb pinch of salt 1 tsp ground cinnamon 40g desiccated coconut 1 tsp vanilla extract 100g coconut oil 170g maple syrup or agave nectar 1 orange (zest and juice) 1/2 tsp apple cider vinegar 330g grated carrots (about 3 or 4) 60g raisins 80g chopped walnuts
1. Preheat oven to 180 degrees C 2. Sift flours, baking powder, bicarb, salt and cinnamon in a bowl 3. Add desiccated coconut and mix 4. Soften the coconut oil to a liquid, you can do this in the microwave 5. In a separate bowl, mix coconut oil, syrup, orange juice and zest, vinegar and vanilla 6. Gradually add the liquids to the flours, stirring well until smooth 7. Fold in carrot, walnuts and raisins 8. Transfer mixture to greased and lined cake tin 9. Bake for 25 to 30 minutes 10. Allow to cool in tin then transfer to a cooling rack 11. Or the icing, beat the butter/margarine in a bowl to soften it up 12. Sift the icing sugar and beat it in gradually 13. Add lemon juice, if it curdles or goes to runny add more icing sugar and keep mixing 14. Spread the icing on the cake and sprinkle coconut over the top
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Icing: - 150g butter or margarine - 300g icing sugar - splash lemon juice to taste and consistency - desiccated coconut to decorate
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What to do with the Cauliflower veg box Ingredients
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Roasted Try the tandoori cauliflower recipe Steamed
You can eat the leaves try adding to stir fry or a veg stew!
Beetroot Scrub the skin Eat raw Grate in a salad You can eat the leaves (available seasonally) Beetroot curry Roast in foil in skins (remove after roasting as much easier) Beetroot dip
Black Radish Raw in salad Radish chips (roast with oil) Mash
All veg this week is from Sussex, cauliflower is English!
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Lettuce For a new idea look up lettuce soup
Proud to be supporting local farmers!
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