september + october
autumn with
Riverford organic
food with
free
delivery
recipes
inside inspiring packed lunch ideas
bonf ire parties
outdoor eating + fun
win
a year’s supply of vegboxes english apples sweetcorn squash
autumn eating As summer slides away, the signs are good for a plentiful autumn, with new season crops coming fresh from our farm. Think hearty, comforting food to see you through as the days draw in. new for september + october sweetcorn squash leeks cabbage english apples + pears venison NOT AVAILABLE AT HOME FARM ham, pastrami + roast beef
Here’s to a tasty autumn. Our food is seasonal, so there might be a short wait for some things to become available.
delivered free to your door www.riverford.co.uk 2
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pick a box for you Swap between boxes whenever you like. Or build your own order from the full range of veg, fruit, milk, eggs and more. Every delivery comes with 6-8 recipes to inspire you to use every last leek. And our new ‘what’s what in the box’ video gives even more weekly tips. 4
1-2 people per week
2-3 people per week
3-4 people per week
mini veg
small veg
medium veg
7 or 8 varieties in smallish portions to keep your meals interesting. You’ll get potatoes, carrots and onions most, but not every week. £8.95
Typically 8 varieties with potatoes, carrots and onions every week. A good choice if you’re new to box life - and one of our most popular boxes. £11.45
Typically 10 varieties with potatoes, carrots and onions every week. A great family standby. £14.55
mini fruit + veg
seasons
Typically 12 varieties with potatoes, carrots and onions every week. Ideal if you’re feeding a hungry family or love a bit more diversity. £17.15
A smaller version of our popular fruit + vegbox, typically 5 easy-eating veg (never potatoes) and 2 fruit varieties. £10.95
top up with milk + eggs
Avoiding potatoes? You won’t find any here - just 8-10 varieties of fresh seasonal veg. £12.45
fruit + veg A big hit with small and large families alike, typically 7 easy-eating veg (never potatoes) and 3 fruit varieties. £15.45
fruit Typically 5 fruit varieties. Order on its own or as an ‘add-on’ to a vegbox. £9.95
fresh from the f ields - it’s all organic www.riverford.co.uk
large veg
roots + greens new from october A great value family larder-filler packed with 7 seasonal varieties plus 1 mystery veg. Try it fortnightly if you’re feeling ultra thrifty. £12.25
favourites Typically 8 varieties of popular veg. Expect tomatoes, broccoli, peppers and mushrooms along with potatoes, carrots and onions. £13.45
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seasonal veg
It’s harvest time on the farm, with a bountiful supply of seasonal crops. Enjoy the plenty of autumn, with buttery sweetcorn, warming beetroot gratin and bright, colourful squash. 6
sweetcorn Boil for 5-8 mins then smother with butter or use cooked kernels in a frittata.
leeks Finely slice then cook slowly in butter, add a glass of red wine and simmer until reduced. Season well.
f ind our leek + roquefort pizza bread recipe online
cabbage Steam, stir fry or shred pointed cabbage raw to make coleslaw. Look out for Savoy as the weather gets colder and add to wholesome soups and stews.
fennel Roast in chunks or slice raw into salads, dressed with lemon juice and black pepper. Use the feathery leaves to stuff f ish for extra f lavour.
squash Adds colour to soups, risottos, stews and good roasted in salads. Keep the seeds and roast them in olive oil and sea salt for a few mins for a tasty snack.
pumpkin muff in recipe p.14
beetroot Grate into salads or slice thinly and layer in a buttered dish with cream, milk, parmesan, garlic and seasoning, then bake for a mouthwatering gratin.
delivered free to your door www.riverford.co.uk 7
english apples Orchards are swelling with ripe, fragrant fruit. It’s time to celebrate the English apple season and rediscover our traditional varieties. Paul Ward grows apples, pears and plums for us on his four farms in Kent. He started out 17 years ago, buying his first orchard as a hobby. Since then, Paul’s commitment to organic and delight in growing traditional varieties has seen his business grow to producing 700-800 tonnes of apples every year.
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Organic apple growing is not without its difficulties. Our damp, mild, British climate makes trees susceptible to fungal diseases that sap vigour and yield. Organic farming forbids the use of most sprays to prevent this, presenting a very real challenge to growers. This is why so few orchards
remain in the UK; despite people’s professed enthusiasm for traditional varieties, the reality is that our eyes prefer the cosmetically-perfect specimens in the fruitbowl. Our apples might have the odd knot or gnarl, but they are grown for oldfashioned flavour and character. We start the season with Discovery, a red-skinned fruit with crisp white flesh. Then come Red Windsor and Red Pippin with their strong, Cox-like flavour. Look out also for Russets, with a distinctive dry flesh and balance of sweet and sharpness. Mid-season, try Spartan, a dark red skinned, aromatic variety. And don’t forget Bramley, the definitive English cooking apple; ideal for baking or our apple and amaretti tart opposite.
apple + amaretti tart from the Riverford Farm Cook Book serves 8 ingredients: 700g bramley apples, peeled, cored + sliced 1 tbsp melted butter 2 tbsp caster sugar ½ tsp ground cinnamon for the base: 100g plain flour 50g butter 50g caster sugar 40g amaretti biscuits To make the base, put the ingredients in a food processor and process to a fine breadcrumb consistency. Press into a 23cm loose-bottomed tart tin. Arrange the apples in an attractive pattern on top. Brush with the melted butter and sprinkle with sugar and cinnamon. Bake at 200°C for 30-40 mins until apples are golden. Serve at room temperature.
english pears More English fruit to enjoy. Varieties change as the season moves on. pears 750g £2.55 try sliced into a salad of mixed leaves, pecan nuts and blue cheese
fresh from the f ields - it’s all organic www.riverford.co.uk 9
tasty lunch boxes Bid farewell to the holidays and enjoy settling into an autumn routine, with tasty packed lunches to keep your spirits up. You can get most of the ingredients from us, delivered straight to your door. ploughman’s Vintage cheddar, tomatoes and crusty bread* with ploughman’s pickle.
ham salad sandwich Traditionally cured ham salad sandwich with tangy cucumber pickle (made with our award-winning mini cucumbers!).
roasted veg with pesto + buffalo mozzarella Make the night before roast chunks of mixed veg until tender and stir through some pesto. Top with sliced mozzarella in the morning.
oatcakes + hummus
use your leftovers
Buttery pimhill oatcakes with hummus and crunchy crudités. HUMMUS NOT AVAILABLE AT HOME FARM
• toss leftover roasted squash into leafy salads
juicy sundried tomato + cannellini bean salad
• try a cold cooked sweetcorn cob with your lunch
Cook a chopped onion and crushed garlic clove in olive oil until soft. Combine in a bowl with cooked cannellini beans, fresh tomatoes, a handful of chopped sundried tomatoes and black olives, a teaspoon of chopped capers and fresh herbs. Trickle with extra virgin olive oil and lemon juice and season to taste. Serve with mixed salad leaves.
• add cooled cooked sausages to pasta salads
* bread not yet available in all areas - we’re working on it!
find prices in the back of this booklet + online
delivered free to your door www.riverford.co.uk/wash 10
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outdoor autumn fun celebrate the bright, crisp days and dark, spooky nights Growers love autumn; it’s time to reap the rewards of a summer’s work, the sun becomes gentle and everything slows down. So layer up with us, get outdoors and savour the sights, smells and tastes that the season brings.
the best bonf ire party You’ll need plenty of warming food to keep you stoked up. Tuck into sausage stew before you set out, or fill a flask with
hot soup. Feeling brave? Bake a potato on the bonfire. Wrap it in foil and push into the bottom of the fire with a long stick. After an hour, retrieve it with the stick and unwrap the foil (wear thick gloves!). Split open the potato and enjoy with a generous chunk of butter. Take along a healthy supply of English apples for bobbing.
with red pepper and chive butter (recipe online) ideal for messy outdoor eating. After something sweet? Bake a batch of our Halloween-y pumpkin muffins and see if people can spot the veg hidden within. You can make them with any squash variety you like.
seasonal treats
We’re going all out for English apples and that means drinks, too. Brew up your own mulled cider with Heron Valley’s still cider and mulling spices, made on their family farm in deepest Devon. For a child- or driver-friendly version, just use warmed English apple juice instead.
Add flavour and colour to this season’s sweetcorn
something to drink
find prices in the back of this booklet + online 12
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sausage stew serves 4-6
1 tbsp olive oil 500g pork sausages 100g bacon, cut into lardons 2 onions, sliced ½ celeriac, in 2cm pieces 2 garlic cloves, crushed sprig of thyme + bay leaf 1 tbsp tomato purée 100ml red wine 300ml chicken/meat stock dash of worcester sauce 1 tbsp dijon mustard 400g kale or cabbage, destalked + shredded 200g cooked white beans Fry the sausages and bacon in oil for 5 mins. Remove the sausages. Add onion and cook for 10 mins. Add the celeriac, garlic, herbs and purée
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and cook for 2 mins. Deglaze the pan with red wine (let it bubble around and catch any sticky bits), add stock, worcester sauce and mustard. Return sausages to the pan, cover and cook for 20 mins. Add the kale and wilt for 10 mins. Add the beans, season and cook for 5 mins. Serve.
pumpkin muff ins makes 14
115g butter or margarine 175g brown sugar 115g golden syrup/honey 225g pumpkin or squash, cooked + mashed 1 egg, beaten 200g plain flour, sieved pinch of salt 1 tsp bicarbonate of soda
1½ tsp ground cinnamon 1 tsp grated nutmeg 50g currants or raisins Preheat the oven to 200°C and place 14 paper cases in a muffin tray. In a bowl cream the butter until soft. Add the sugar and golden syrup and beat until light and fluffy. Mix in the egg and pumpkin. Sift over the flour, salt, bicarbonate of soda, cinnamon and nutmeg. Fold in. Stir in the currants or raisins and spoon into the prepared muffin cases. The cases should be about two thirds full of the mixture. Bake in the centre of the oven for 12-15 mins, then cool on a wire rack. recipes by Jane Baxter
fresh soup If you’re short on time, try freshly-made soup from our friends Rod and Ben. Tastes great round the bonfire! soup of the month september - broccoli + stilton classically creamy with a good honest tang october - sweet potato + coconut thick, sweet and comforting £2.99/600ml find more flavours online
pumpkin days join the seasonal fun at our farms Pumpkin carving, Halloween decoration making, apple bobbing, tractor rides, cooking demos and more. Refreshments available. Free entry - no need to book*. Sunday 12th September Riverford on Stockley Farm, Cheshire harvest day - see your veg growing in the fields and enjoy the usual Stockley Farm fun Saturday 23rd October Riverford on Wash Farm, Devon Saturday 23rd October Riverford on Sacrewell Farm, Cambridgeshire Sunday 24th October Riverford on Home Farm, North Yorkshire Saturday 30 th October Riverford on Upper Norton Farm, Hampshire * Activities vary by farm. Riverford customers get free entry to Stockley Farm 12th September.
fresh from the f ields - it’s all organic www.riverford.co.uk 15
win
me
win a vegbox for a year + a case of wine We’re giving away a box every month for a year and a case of six bottles of wine delivered in time for Christmas*. To be in with a chance of winning, answer the following questions (you’ll find the answers in the shop section of the website) and send your entry to autumncompetition@riverford.co.uk by Friday 22nd October 2010. 1. Squash is native to which country? 2. Which three ingredients do we use to season our cooked roast beef? 3. Who makes our extra virgin olive oil? * The boring bit. 1 prize to be won, includes a veg or fruit box of your choice delivered once a month for a year and a mixed case of 6 bottles of wine worth £41.35. Winner will be drawn at random.
delivered free to your door www.riverford.co.uk 16
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free delivery fresh from our fields 0845 600 2311 www.riverford.co.uk