Summer Couscous Salad
Serves: 4 as a main, or 6 as a side Prep and Cook: 15 – 20 mins Ingredients: 250g-300g courgettes 200g carrots 100g kale (about 8 stalks) onion (spring or white)… 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 cook the beans… 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 »
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 »
Summer Purslane and Bean Salad
Serves 6 Ingredients: 2 cups of purslane leaves – washed and dried 2 15oz. cans of garbanzo beans 1 small onion… read more »