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 cook the beans… read more »
Sorrel Risotto
Don’t have sorrel? You can substitute with spinach or chard Serves 2-3 Ingredients: 650ml organic vegetable stock olive oil 1 small onion, peeled and finely chopped 1 stick of celery,… read more »
All About: Sorrel
We have our farm’s organically grown sorrel in some of our VegBoxes this week, a delightful green that’s highly regarded across the pond in France for its sharp, lemony flavour… read more »
Beetroot Hash with Eggs
Beetroots are a concentration of colour and flavour like no other in the vegetable world. This vibrant wonder contains potassium, magnesium and iron, as well as vitamins A, B6 and… read more »
Poached Leeks with a Walnut Vinaigrette
This easy-to-prep leek dish from The Telegraph makes a wonderful side, or a great toast-topper for a weeknight meal or weekend brunch. Leeks are from the same family as onions and… read more »
Cucumber and Mint Sorbet
We’ve got plenty of cucumbers here on the farm so we’re beginning to get a little more inventive as to what we do with them in the kitchen. So far we’ve popped… read more »