THIS WEEK'S BEST OF BRITISH SELECTION
In this week's box you can expect a beautiful selection of seasonal British produce, including Bramley apples – a favourite cooking apple among chefs – plus Isle of Wight mini Beef tomatoes are at their peak. Also, the Rabet brother's Jersey Royal Potatoes, their natural saltiness thanks to seaweed harvested from Jersey beaches that’s used as a fertiliser. Then there are baby leeks from Colchester, spaghetti squash from Cambridgeshire, rainbow kale from Highbrow Farm in Southport Ormskirk, large bunch carrots from Eversham, fine beans from Cobrey farm in Herefordshire, purple sprouting broccoli from Mudwalls Farm in Alcester, lollo rosso lettuce from Lancashire, and micro peashoots from Cheshire.
Plus there are Marjorie's seedling plums from Mudwalls Farm in Alcester and British raspberries from Herefordshire - perfect to accompany sweet and savoury dishes. See this week’s recipe for Leigh Myers Crème Brûlée with Raspberries.
Click here to see the contents of this week’s box.
TIPS ON HOW TO PREPARE
Remove the firm tops of the green beans. Place into boiling salted water for 2 minutes until cooked. These can be served straight away or placed into ice water to stop the cooking process.
These sweet carrots are delicious in sous vide or prepared vichy-style – a cooking technique where vegetables are cooked in a little water with butter and sugar to create a nice buttery glaze. Beautiful with a touch of fresh tarragon.
This variety of squash has flesh that pulls into spaghetti-like strands when cooked. Slice in half lengthways and scrape out the seeds. Lightly drizzle with olive oil and roast until golden, then scrape out the flesh. The seeds, like pumpkin seeds, are excellent for roasting or toasting up into a delicious treat.