Broad Bean & Courgette Stir-Fry with Cabbage Medley

Serves: 2-3. Prep & Cooking Time: 30-40 minutes Ingredients: 1 courgette, 400-500g 400g broad beans (unpodded/unshelled) 1 medium cabbage 1 handful of fennel tops or dill 1 large carrot 1… read more »

Courgette & Feta Skewers with Broad Bean Houmous

Makes: 7-8 rolls. Prep & Cooking Time: 30 minutes Ingredients: 1 courgette, 300-400g 160-200g shelled/podded broad beans 2 handfuls of fennel tops or dill juice of ½ lemon 5 cloves garlic… read more »

What’s in our VegBoxes: 11th & 12th December 2014

Click here to join our not-for-profit VegBox scheme for weekly fresh, local and seasonal vegetables.   Small Sized VegBoxes Charlotte Potatoes (No Potatoes: Sprout tops) Ripple Farm Organics, Kent/ Sutton Community Farm… read more »

Borlotti Beans in Tomato Sauce with Creamy Polenta

Here’s a lovely autumnal meal that we’ve adapted from The Kitchn to incorporate our farm’s fresh borlotti beans. For a streamlined process, make the tomato sauce and the beans ahead and heat… read more »

Caramelized Fennel, Leek, and Orange Salad

One evening towards the end of my VegBox-week I gazed into my stores only to find fennel and orange left from my regular veg and fruit order from the farm…. read more »

5 Ways to Use Fennel Stalks and Fronds

This week, we’re including the fennel’s fronds along with the fennel bulb. Why? Because it saves it from our farm’s compost and gives you the chance to do something fennel-tastic with them… read more »