This week’s potato is the versatile ‘Cosmos’. We still have UK grown carrots from last season, but they won’t last too much longer and we’ll have to switch to new season carrots from Spain. The leeks and the Savoy cabbages in the large boxes are local, and the pak choi is from Lincolnshire. Pak choi is a type of Chinese cabbage; very quick and easy to grow and excellent steamed or stir fried. The courgettes and tomatoes are Spanish. In the fruit boxes the apples are ‘Braeburns’ from France and for a bit of variety we’re using plums shipped, like the ‘Williams’ pears, from South Africa.
Pak Choi with Noodles
This is a spicy aromatic soup in the style of a Malaysian ‘Laksa’. You’ll have to go looking for a few exotic ingredients but the dish is really very simple and quick to prepare. If you have them, add a handful of sliced mushrooms and a few green beans. For 2 big portions or 4 small ...
1 tbsp vegetable oil,
1 bag of pak choi sliced,
2 smallish carrots sliced into thin strips,
3 smallish leeks sliced into thin strips,
750ml vegetable stock,
1 tbsp soy sauce,
a 400ml tin of coconut milk,
2 cloves of garlic finely chopped,
a 4cm cube of fresh ginger finely grated,
2 teaspoons Thai red curry paste,
2 stalks lemon grass bruised and split,
150g rice noodles,
1 courgette diced,
1 small bunch coriander chopped.
In a wok, deep frying pan or large saucepan heat the oil and fry the ginger, garlic, carrots, leeks and, if you are using them, mushrooms and beans.
Stir about for a few seconds, then add the stock, soy sauce, coconut milk and curry paste.
Bring to the boil and add the courgettes, pak choi and noodles (break them up a little). The noodles should cook in 3 or 4 minutes.
Add the coriander, check the seasonings and serve in wide bowls.
We’ve sold out of a few, but still have most varieties available, as well as our usual range of packet seeds from Seeds of Italy and Tamar organics.