Your May veg share is likely to include:
- Beetroot
- Japanese salad turnips
- Spring cabbage
- Rainbow chard
- Swiss chard
- Courgettes
- Cucumbers
- Lettuce
- Fennel
- Onions
- Radish
- Pak choi
- Stir Fry greens – (tatsoi, mustard and komatsuna)
- Potatoes
- Spinach
- Pointed cabbage
- Cauliflower
Recipes
Golden potato and vegetable cakes
Chickpea & chard tamarind curry
Chocolate beetroot brownies – from joyful eating nutrition.com
- 260 g raw beetroot, cut into chunks ~ 1 large beet
- 150 g pitted dates soaked in hot water for 15 minutes
- 70 ml runny honey or maple syrup
- 2 eggs
- 3 tablespoons olive oil
- 1 teaspoon vanilla extract
- 150 g almond meal (blanched or unblanched)
- 3 tablespoons cacao, carob or cocoa powder
- 1 teaspoon baking powder (or ¼ teaspoon baking soda)
- ½ teaspoon ground cinnamon
- pinch salt
Pre heat the oven to 160°C and line a brownie baking tray with baking paper.
Combine beetroot, dates, liquid sweetener, eggs, oil and vanilla in food processor or blender on high speed for one minute, until smooth.
Then add dry ingredients and mix through, either in mixing bowl or using food processor.
Pour mixture into baking tray (or spoon into paper-lined muffin tins).
Bake for 45 minutes or until a fork comes out clean.
Remove from oven and cool completely in tray.
Golden potato and vegetable cakes – from Sabrina Ghayour .com
- 700g floury white potatoes (such as Maris Piper or King Edward)
- 4 spring onions, thinly sliced from root to tip
- 2 teaspoons garlic granules
- 1 teaspoon ground turmeric
- 1 large carrot, peeled, coarsely grated and any juice squeezed out and discarded
- 2–3 generous handfuls of green cabbage or kale, tough stalks discarded, roughly chopped
- 2 hot green chillies (not jalapeño), finely chopped
- 1 tablespoon finely chopped thyme
- 1 tablespoon nigella seeds
- 5 tablespoons plain flour
- vegetable oil
- sea salt flakes and freshly ground black pepper
- ready-made date and tamarind sauce or sweet and spicy relish, to serve
Cook the potatoes with their skins on in a large saucepan of boiling water for 20–25 minutes. When cooked, plunge them immediately into a bowl of cold water to arrest the cooking process. Leave to cool, then transfer to a large mixing bowl.
Roughly crush – not mash or purée – the potatoes using a fork. Add the spring onions, garlic granules, turmeric, carrot, cabbage or kale, chillies, thyme, nigella seeds and 2 tablespoons of the flour. Season generously with salt and pepper and mix well.
Line a tray with a sheet of baking paper. Divide the potato mixture into 40g portions and form each portion into a disc with a diameter of roughly 5cm and a thickness of 1cm. Lay these on the prepared tray and refrigerate for 30 minutes to firm them up before frying.
Spread the remaining flour in a shallow dish. Drizzle a little oil into a large frying pan and heat it over medium heat. Remove the potato cakes from the fridge. When the oil is hot, dust the potato cakes in the flour and fry for 6–8 minutes on each side, until golden brown. Reduce the heat if they colour too quickly or start to blacken. Serve immediately, sprinkled with salt flakes. Date and tamarind sauce or sweet and spicy relishes complement these potato and vegetable cakes very well.
Cucumber and mint raita
- 400g plain Greek yoghurt
- 1 cucumber, peeled and diced
- 2 tablespoons chopped fresh coriander
- 2 tablespoons chopped fresh mint
- 1/2 teaspoon ground cumin
- salt and pepper to taste
Combine all ingredients and stir well. Serve with your favourite curry or Indian dish.
Chickpea & chard tamarind curry – from BBC Good Food website
- 1 tbsp sunflower oil
- 1 large bunch of chard(about 400g), stalks finely chopped and leaves torn
- 3 spring onions finely sliced
- 2 garlic clovescrushed
- ½ tsp ground cumin
- 1 tsp chilli powder hot or mild
- 2 tsp medium curry powder
- 300ml vegetable stockmade with 1 stock cube
- 400g can chickpeasdrained and rinsed
- 2 tbsp tamarind paste
- 250ml light coconut milk
Heat the oil in a large pan over a medium heat and fry the chard stalks and spring onions for 3 mins until softened. Stir in the garlic and spices and cook for 2-3 mins until fragrant.
Pour in the stock, chickpeas, tamarind and coconut milk. Cover. Simmer for 15 mins, then stir in the chard leaves. Cook until just wilted, then season to taste. Serve with brown rice.