Organic full veg-share for weekend May 12th is
2kg potatoes,
2 onions,
300 gr carrots,(bought in)
300 gr radishes, (the green tops are edible too … wash well)
3 leeks, (bought in)
large handful mixed lettuces and rocket,
1 whole cauliflower (bought in)
150gr Swiss Chard
150gr Kale
2 beetroot (bought in)
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Organic full veg-share for weekend May 4th is :
2kg potatoes,
2 onions,
560gr carrots,
170gr radishes,
2 leeks,
40gr stir-fry mustard greens,
110gr pruple sprouting broccoli,
1 whole cauliflower
1 bag each of Lettuce and Rocket
help yourself to beetroot and spinach
Enjoy!
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April 21st was :
Potatoes 2kg
Onions (bought-in) 700gr
Carrots ….500gr (bought in from Andre)
Kale 100gr
Leeks … 1 each (bought in)
Swiss Chard 125gr
Spring greens : 200gr
Mixed salad / stirfry leaves: handful
Beetroot …. help yourself (they may look ropey but the flavour is excellent when baked)
Radish … 4 each
Given that this is the heart of the traditional “Hungry Gap” period for British seasonal vegetables we continue to produce really good stuff from the COCA field and polytunnel. However our own Parsnips, Onions, Beetroots and Carrots are now finished, but new crops are in the ground, and the polytunnel is producing small quantities of salads and greens. We will continue to buy in a few quality organic veggies each week until our own produce comes on stream again …… but thank you for your patience and continued support for Caerhys Organic Community Agriculture.
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Organic full veg-shares for weekend April 27th 2012 was
Potatoes 2kg
Onions (large) 2 ea
Swiss Chard 160grs
Kale 120grs
Lettuce and Rocket mix 1 bag ea
Spinach 60grs
Spring Greens 60grs
Spicey Stir Fry Greens 60grs
Purple Sprouting Broccoli 50grs
Carrots 750grs
Beetroot approx 1kg
Leeks help yourself
Try an oriental taste to any cooked greens by toasting cumin seeds, turmeric and black mustard seed in a med hot pan for 2 minutes; add a little oil and fry up a chopped deseeded red chilli, 2oz cashew nuts and 1 oz currants for 1 minute. Then add the washed and chopped greens (either sprouting broc or chard or spring greens) and mix and stir continuously in the hot pan til they wilt and cook down a little. Serve immediately with a splash of Thai Fish Sauce or Soy Sauce …. serve as an accompaniment to a main dish or with just rice or have as a side-dish to a curry with naan bread.
