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Cavolo Nero on Toast and Pear and Apple Compote - Organic Box News 12th October 2010

Mattby Matt, 9 yr, 1 m ago in Blog
Comments | Tags: Cat Lane, Cavolo Nero, desserts, apple

We’re only using UK produce this week, with the exception of some Italian fennel in the very largest boxes. The ‘cavolo nero’ kale, the cauliflowers and broccoli (you’ll be getting one or the other) and the leeks are Yorkshire grown. We still have a few English lettuces and cucumbers for no potatoes and large boxes, but I would imagine they’ll be finished soon.


Cavolo Nero on ToastDark, green and frightfully good for you...  id=

Cat Lane sourdough Campagnes  id=For this tasty lunch dish you really need some posh bread like our Cat Lane sourdough ‘Campagne’ or ciabatta. The doughs for these loaves are very wet, which makes them tricky to handle in the bakery but gives them their interesting texture; lots of holes and a lovely chewiness when toasted. Their stronger flavour comes from the use of a rye sourdough starter which contains a complex mixture of yeasts and bacteria, and from a long, slow overnight proving.

  • 350g cavolo nero - stalks removed and finely shredded,
  • 2 cloves garlic, peeled,
  • a good peppery olive oil,
  • salt and pepper,
  • Parmesan cheese,
  • ½ lemon,
  • slices of bread
  1. Boil a large pan of water and cook the kale for 5 to 10 minutes, or until tender. Drain well.
  2. Finely chop one clove of garlic and heat a little oil in a pan.
  3. Fry the garlic until it just begins to colour, then add the kale, stir and season with salt and pepper.
  4. Meanwhile toast the bread slices, and rub one side gently with the other clove of garlic.
  5. Drizzle a little oil over the bread, pile on the kale and serve with a sprinkle of lemon and shavings of parmesan.

This week’s English apples are Red Pippin and Egremont Russet. The pears are Conference. There’s a knob of fresh ginger in the fruit boxes which we hope will be useful in warming autumn recipes like the following, based on one in Sarah Woodward’s ‘Fresh From The Market’ ...Fresh from the Market: A Guide to Seasonal Cooking  id=

Apple and Pear Compote

Use a mixture of pears and dessert apples to create a variety of flavours and textures in the dish. Good cold with breakfast cereals, or warmed through and served with custard...

  • 1kg mixed apples and pears,
  • a 2.5cm cube of ginger peeled and finely grated,
  • juice of 1 lemon,
  • about 2 tbsp sugar (depends on the sweetness of the fruit)...
  1. Peel the fruit and cut into bite sized pieces.
  2. Heat the lemon juice and a cup of water in a pan, add the ginger and fruit and simmer for 15 minutes.
  3. Stir in the sugar and cook for a further 5 minutes, adding more water if necessary.
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