This week’s Boxes

This weeks recipe is our delicious mushroom soup, possibly the easiest and nicest mushroom soup we have ever had. This soup has just three ingredients, which together taste amazing. You will notice we use shallots instead of onions in this soup, unlike onions shallots grow in clusters, they also have a mild, somewhat sweet flavour, which is more subtle than the sharp, pungent taste of onions, which works perfectly in this soup or in more delicate recipes like risottos. Also try them simply roasted with vegetables.

Our mushrooms are sourced from Ireland, did you know that China is the largest producer of mushrooms in the world with a staggering 5,150,000 metric tons a year, followed by Italy with 785,000, the United Kingdom comes in 10th producing 73,000 mt per year. 

This week we have included fresh beetroot in your box, There are several ways to enjoy beetroot. Beetroot can be used raw in salads and even juiced. To incorporate raw beetroot into salads simply peel with a potato peeler, and trim both ends. Julienne or grate the beetroot and add to your favourite salad.

To roast beetroot:Preheat the oven to 200 C / Gas 6. Trim both ends of the beetroot, but do not peel. Place in the prepared baking dish, and drizzle with a bit of olive oil (about 2 teaspoons per 500g of beetroot). Sprinkle with salt and pepper to taste, then toss to coat the beetroot evenly.
Place in the oven and roast for 40 to 45 minutes, or until the beetroot is tender. Check by piercing the largest beetroot with a knife; it should cut through the middle without any resistance. To serve straightaway, allow to cool slightly, then cut the beetroot into wedges. The peel should come off easily. Otherwise, cool to room temperature and refrigerate until using.

To boil beetroot:Wash and trim the beetroot, but do not peel. Place the beetroot in a large saucepan and cover with water. Bring to the boil over high heat, then reduce the heat to medium-low, cover and simmer until just tender, about 30 to 40 minutes depending on size.

Drain, and allow the beetroot to cool until you are able to handle them. Peel and cut into slices or wedges to serve straightaway, or cool to room temperature and refrigerate until using.

We have a delicious new recipe which includes fresh roasted beetroot – Winter vegetable salad, we have included a lot of the produce in your box this week to make this salad, you will just need to add a few extras (cannellini beans, gherkins, coriander and parsley) £4.00 

Or if you have a sweet tooth why not try our chocolate beetroot cake recipe. 

You can still contact us via messenger sending us a private message (we don’t always see messages left in the comments section of our post) or contact the shop on 01457 852456 or text Sharon on 07838 256631

Our £15 box (ideal for 2/3 people)

Salad potatoes

Shallots (R)

Mushrooms (R)

Garlic (R)

Red onion

Bunched beetroot

Carrots

Broccoli 

Salad tomatoes

Bananas

Nadacots

Lemon

(R) items needed for the recipe

Our £25 box (ideal for a family of 4) contains all of the above in larger quantities

Flat lettuce

Avocado

Cucumber

Conference pears