Just to break up what can seem a surfeit of root vegetables through the winter months – lovely as they are – this coming week’s boxes feature a guest appearance from Swiss Chard, Fennel and Courgettes.
No potato boxes B's, E's and M's, should, repeat should, be getting some locally grown Jerusalem Artichokes this week but there is a little question mark over the quantity available so be prepared for last minute changes, as ever!
Pots – Romano, a good all rounder 1.2kg
Butternut Squash (approx 800g)
Swiss Chard 600g
B’s will be getting some Jerusalem Artichokes
D’s + 800g Potatoes and a bag of Kale
E’s should get the Jerusalem Artichokes and the Kale
L’s and M’s will also get these and some Leeks and a Bag of Tomatoes
Apples – Red Pippin 700g
Q’s will also get a Grapefruit and a portion of Pears
When Jerusalem Artichokes appear in boxes we often get a spate of calls from people wondering what they are and what they should do with them. So I’ve tracked back through our archive to find a couple of suggestions:
JERUSALEM ARTICHOKE AND FENNEL SOUP
Artichokes have a lovely earthy flavour perfect for soups. We’ve sent out this recipe before but if you’re new to veg boxes, and this particular vegetable, this is a classic.
1 clove garlic finely chopped
1 lg onion chopped
1 medium potato peeled and sliced
250g artichokes scrubbed and sliced
1 bulb fennel sliced
100 ml single cream
salt and pepper
Heat the butter in a large saucepan and gently cook the onion for 10 minutes.
Add the garlic and cook for 1 minute, then add the potato, fennel, artichokes and stock.
Simmer until the vegetables are soft.
Liquidise and pass through a sieve.
Add salt, pepper and cream to taste.
ROASTED ARTICHOKE AND TOMATO BRUSCHETTA
(serves 2 or 3)
400g artichokes scrubbed and halved lengthways
2 or 3 large slices of sourdough bread or ciabatta
1 clove garlic
1 tbsp lemon juice
a handful of walnuts
1 fresh mozzarella torn into large pieces
3 tomatoes halved
a handful of salad leaves
a little chopped parsley
salt and pepper
Coat the artichokes in oil, salt and pepper and roast for 30 minutes at 200c, placing the tomatoes (cut side up) amongst them after 15 minutes.
Shake together the lemon juice, 2 tbsp oil and a pinch of salt and dress the salad leaves and walnut pieces.
Toast the bread and rub one side gently with the garlic.
Assemble the salad, vegetables, parsley, nuts and cheese on the toast, sprinkle on a little more dressing and serve.