All the vegetables are UK grown this week. The cauliflowers and leeks are from Yorkshire as are the potatoes. The sweetcorn and squash are from Herefordshire. We’re sending out three types of squash this week; the dark green and distinctively ribbed ‘Acorn’, the brightly coloured ‘Red Kuri’ and the dark green ‘Kabocha’. They differ a little in eating quality but are all suited to roasting which enhances their sweet flavour and improves their texture, and all make fine soups. Uncut they will store at room temperature for a couple of months. Squash suit sweet and sour and salty flavours; try cutting the flesh into small cubes, coating the pieces in olive oil and a little salt and pepper and roasting them for 30- 40 minutes. Half way through the cooking turn the squash cubes and scatter cherry tomatoes and pieces of feta cheese amongst them. The sweetness of squash works well with spices too, as in the following recipe.
Squash with Cauliflower, Coconut and Coriander
This week’s English apple is the ‘Red Pippin’, a ‘Cox’ x ‘Ida Red’ cross now widely grown as it has much of the fine Cox flavour but is more disease resistant and keeps better. It is also known by the more continental name ‘Fiesta’. Usually a fruit of the tropics, Mangoes have a short Spanish season, so we thought we’d try these. The pears are UK grown ‘Conference’.