THIS WEEK'S BEST OF BRITISH SELECTION
In this week's box you can expect a beautiful selection of seasonal British vegetables, including castelfranco – perfect for an autumnal salad – plus Isle of Wight mini plum tomatoes at their peak. Also the Rabet brothers Jersey Royal Potatoes, their natural saltiness thanks to seaweed harvested from Jersey beaches that’s used as a fertiliser. Then there are large bunch carrots and baby leeks from Remfresh, Colcester, cavolo nero from Highbrow Farm in Southport Ormskirk, sweetcorn in the husk from Eversham, purple sprouting broccoli and baby leaf watercress grown in Norfolk, and romanesco from Yorkshire.
Plus there’s the perfect marriage of British blackberries from Oakchurch Farm in the Wye Valley and bramley apples – the ultimate dessert pairing. This week also features victoria plums from Mudwalls Farm in Alcester. See this week’s recipe for a simple castelfranco, victoria plum and Cropwell British Stilton salad.
Click here to see the contents of this week’s box.
TIPS ON HOW TO PREPARE
Large bunch carrots
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 'Italian kale' makes excellent crips. Heat oven to 160C and line 2 baking trays with baking parchment. Wash the cavolo nero and dry thoroughly. Simply cut the bottom stalk off, brush both sides with olive oil. Sprinkle with sea salt, then place onto the trays in a single layer. Bake for 3-4 minutes until crisp. Enjoy as a snack or add as a garnish to chicken or grilled fish.
Lightly trim both ends and peel back the first or second layer of leaves and discard. Give the leeks a good wash. Place into boiling salted water for 1-2 minutes. Remove from the pan and refresh in ice water for several of minutes. Remove from the water, pat dry, and lightly brush with olive oil. Place on a hot griddle pan or cook over charcoal.