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Squash couscous - Organic Box News 16th November 2010

Mattby Matt, 9 yr ago in Blog
Comments | Tags: Autumn, Local, Box News, couscous

This week’s potato is ‘Cara’; a decent baker and all-rounder that’s popular is the shop.  The carrots, onions and parsnips are from Herefordshire and the cauliflowers, leeks and squash are local.  The larger boxes have Swiss chard, some imported from France but most of it from Yorkshire.  If you’ve not used it before think of it as a kind of stalky spinach and cook it in the same way, but slice the stems finely.  It’s a useful vegetable for the cooler months, being a bit tougher than spinach. The squash are a variety called ‘Crown Prince’.Crown Prince  id=  This is one of the tastiest varieties but is also relatively easy to grow in the North.


The following recipe was very kindly sent to us by a customer. If you have any favourite recipes or tips please send them in; we’re always looking for good ideas to plunder. Please also feel free to contact us with queries about the box scheme and the produce using the email address at the top of the page.

Squash Couscous

  • 25og couscous,
  • 4 tbsp olive oil,
  • 1 onion thinly sliced,
  • ½ tsp ground turmeric,
  • ½ tsp ground ginger,
  • ½ tsp chilli powder,
  • 1 tsp ground coriander,
  • 500g squash flesh cut into 2cm cubes,
  • 250g sliced carrots,
  • a 400g tin of tomatoes,
  • a 400g tin of chick peas,
  • salt and pepper...
  1. In a large pan fry the onion in the olive oil until softened.
  2. Add the spices and cook for 2-3 minutes, stirring.
  3. Add the squash and carrots, season, and simmer the mixture gently for about 1 hour or until the vegetables are tender.
  4. Add water or stock as necessary.
  5. Steam the couscous over the stew, or soak in hot water for 10 minutes.
  6. To serve, place the couscous in a large serving dish, make a well in the centre and pour the vegetable mixture into this.

This week’s English apple is the ‘Red Pippin’. Larger boxes have ‘Bramley’ cooking apples too.
 

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