What’s what in the box – 26th July 2010

This week Guy talks about spinach, broad beans, turnips and the rain we’ve had on the farm. 

 

what’s what in the box – 26th july 2010 

true spinach
This tends to be small leaved and succulent. We also grow spinach beet  and swiss chard and you can use them all in similar ways. 

True spinach can be washed and cooked as is but if you’re cooking swiss chard or spinach beet, pull the large stalks off. Wash it quickly and cook in a pan over a moderate heat with a lid on. 

After 2 or 3 minutes it will collapse on the bottom so you can then turn it over and cook again for another 2 or 3 minutes and then it’s done. 

When it’s finished cooking, put it in a colander and run some cold water over to refresh it. 

broad beans
We’re coming to the end of the broad bean season now but the later ones are usually better quality. If you have the time, you can boil them for 5 minutes then slip them out of the skins. 

turnips
These summer turnips are very succulent and sweet. It’s usually better to peel them and then you can roast them with carrots.

3 responses to “What’s what in the box – 26th July 2010

  1. Spinach steak and mustard & cream sauce. Our best meal this week (so far!)

  2. Hi Guy
    hope your well, like the video and the recipies, droped two books of for you the other day as i was near at exeter, sadly missed you as i was late and got gaught in the down poor, by the time i got back to peterborough my motorbike boots had filled with rain water ! ah well fun day out !anyway there is copy wright on the recipies in the book i left with the girls in the office but if you wish to use them or any of them or any info please do if it helps someone , kind regards, Antony .
    your thoughts and comments would be much appreciated.

  3. Turnips – thanks for perservering with us. Having tried the Buttered Turnips with Herbs recipe served as a base for pan fried mackerel fillets and broad beans, was pleasantly surprised Even the kids tucked in. Left overs in my lunch box tomorrow.

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