In this week’s basket:
- pea shoots – eat fresh in salads, soups, sandwiches, etc.
- rhubarb – recipes below
- bok choy – good in eggs and any type of stir-fry
- salad bowl lettuce – this type of lettuce is especially good in salads and on sandwiches
- green onions – both the bulb and the green stem are edible; use fresh or cooked in anything that calls for onions
- eggs – free-range organic eggs from our hens
- cilantro – great fresh, sprinkled on top of a stir-fry, soup, salad; freeze herbs in olive oil
- peppermint – good in tea, iced drinks, mojitos, fruit salad
- chives – good in eggs, salads, sandwiches; freeze herbs in olive oil
- oregano – good in pasta, soup; freeze herbs in olive oil
What can you do with all those herbs? Freeze them in ice cube trays with olive oil and keep them in your freezer for later in the year.
Rhubarb & Orange Smoothie
(from River Cottage Every Day by Hugh Fearnley-Whittingstall)
2-3 rhubarb stalks (cut into 1-inch pieces)
zest and juice of 2 oranges
2 tbsp. water
3-4 tsp. honey
3-4 tbsp. plain yogurt
Combine the rhubarb, orange zest and juice, and water in a saucepan and stir over low heat until the honey dissolves. Cover and stew very gently until it softens (about 8 minutes) – add a little more water if it looks dry. Let cool completely (you can prepare this a day in advance and store in the fridge).
Add the rhubarb mixture and yogurt in a blender and blend until smooth. Add honey (to taste). Serve and enjoy! Serves 2
Rhubarb & Apple Relish
250g rhubarb, chopped into 1 inch chunks
250g soft dark brown sugar
125ml apple cider vinegar
200g Granny Smith apple, peeled and cut into half inch chunks
100g onion, chopped
20g stem or crystallised ginger, finely chopped
1 tsp yellow mustard seeds
1/2 tsp of sea salt
a pinch of dried red chilli flakes – to taste
pinch of ground cloves
1/2 tsp of allspice
pinch of freshly ground nutmeg.
Put everything into saucepan, bring to a simmer, and simmer for 1 hour – stirring regularly – until the relish is good and thick. Pour into a sterilized jar, seal, and leave to cool. Refrigerate, the relish will keep for approximately 1 month. Makes a large (12oz) jar or around 2 cups.
Wash and cut into small pieces (remove any tough stalks). Blanch for 1.5 minutes in steam or boiling water; dry pack and put in freezer. You can wet pack the rhubarb in syrup without blanching.