There have been many delicious and surprising happenings since starting out with my weekly organic veg box.
The most recent one was, when Riverford Organic Farms came calling and invited me to host a lunch. They provided the food, (organic veg in boxes, delivered the day before) the cook and six recipes, all I had to do was gather up a dozen, or so friends. Well that wasn’t too difficult and better still, my friend, Sarah offered her lovely big kitchen, as the place where we would all gather to watch the action, chat and chop, if required.
Sancha, arrived sharply at 9.30 with her own knives, wrapped in something like a jewellery roll, naturally I was curious, a bag full of kitchen cupboard food items and a head full of interesting recipes planned for our menu of the day:
To start with Crushed Cumin Carrots Crostini as finger food followed by: Sweet Potato & Barley Salad, Smoky Sweetcorn Salad, Leek & Cabbage Gratin, Cauliflower & Feta Salad and Roasted Broccoli & Romanesque. Here’s two of the recipes that Sancha prepared:
To make the Carrot Crostini (or Bruschetta) start with slices of sour bread, place on a baking tray and sprinkle with a little oil and place in a medium oven until baked crispy. If in a hurry make toast. Take a large bunch of carrots, wash, trim and cut into batons, layout on a roasting tin, sprinkle with crushed cumin seeds (first, bash them about a bit with pestle and mortar) and a little olive oil and roast until caramelised for about 25 minutes at 180 C. Lightly toast a handful of pine nuts in a dry frying pan. Mash the roasted carrots roughly with a fork, add pine nuts, spread on bread. Top with fresh mint and a little fresh lemon juice. Very delicious and very unexpected, who would have thought of mashed carrots on toast? This would go down very well served with a crisp Italian white wine as an aperitivo … Ooh yes let’s have one of those and soon!
Sweet Potato & Barley Salad was an interesting combo of flavours, colours and textures and very wholesome too, what’s not to like?
Take: 1 sweet potato, peeled and cubed, 1 tbs olive oil, 250g pearl barley, 200g cherry tomatoes, 1 head of broccoli, floretted and steamed, 1 small red onion, 1 tbs capers, handful of pitted black olives, 1 bunch of basil chopped.
Dressing: 5 tbs Balsamic vinegar, 6 tbs olive oil, 1 tbs Dijon mustard, salt and pepper.
Place sweet potato on baking tray, drizzle with oil. Bake at 180 C about 25 minutes until tender and slightly charred edges.
Rinse barley in cold water, boil for approx. 30 minutes or until tender but not mushy. Drain.
Make the dressing. Add to cooked barley, stir and leave to cool. Add remaining ingredients and serve. This is one of those dishes that can go on for days. Make a large batch, keeps well in the fridge for fast food lunches or meals on the run.
Smoky Sweetcorn Salad
Leek & Cabbage Gratin and Cauliflower & Feta Salad in the foreground.
Pudding (off menu) was an impromptu affair made with my home grown apples, a sprinkling of crumble, one I made earlier and served with a big jug of hot custard, out of a convenient carton … we tried not to have too many cooks in the kitchen!
If you’re interested in hosting a Riverford lunch and spreading the word about cooking and eating organic vegetables, even trying your own veg box (be part of the revolution), Riverford would love to hear from you. Contact Kirsty Hale, Riverford Cooks organiser at the farm on 01803 762019 or email firstname.lastname@example.org.