Category Archives: What’s what in the box

what’s what in the box – 18th october 2010

In this week’s video, Guy talks about squash and gives tips and ideas on using it.

what’s what in the box – 18th october 2010

Summer is over and we’re still cutting lettuce and fennel but are starting to get more into the winter produce so lots of leeks, squash and swedes are in the boxes.

Mid October is when we’re busy getting the squash in from the fields. We have to get them in before the first frost comes and this Autumn has been fantastic. We’ve had good sunlight so the squash have ripened well.

Squash hate being cold so never put them in the fridge. Keep them at room temperature and dry, so a shelf in your kitchen is suitable.

sugar pumpkins
These keep for a month or so, are not too strong in flavour so are good for soups and pumpkin pie.

These keep for 2 or 3 months. To prepare it, peel with a potato peeler and the skin will come off easily. But both ends off, chop it in half lengthways and scoop out the seeds with a spoon.

These should keep for around 3 months.

crown prince
These have a tough skin and will keep for 5 or 6 months. They have a strong flavour compared to the others.

To prepare them, knock off the stem and push a sharp knife into the centre. Work it around and split the squash in half. Scoop out the seeds. You can roast it in an oven as it is, brush it with olive oil and roast it again, then scoop out the flesh and use in a soup or risotto when soft.

If the recipe you are using calls for chunks you’ll have to peel it. The skin is too hard for a peeler, so use a knife by placing the squash half face down on a board, working round with a knife, cutting the skin off.

Make sure you never put a whole squash in the oven, it will explode. Cut it in half and de-seed first.

What’s what in the box – 11th October 2010

In this week’s video, Kirsty gives you tips on using fennel, squash, swede and romanesco cauliflower.

what’s what in the box – 11th october 2010

What’s what in the box – 4th October 2010

In this week’s video, Jane gives you tips on using sweetcorn, savoy cabbage and calabrese broccoli.

what’s what in the box – 4th october 2010


Here is our recipe for creamed corn with cumin and thyme.

savoy cabbage
Try cooking it in a little bit of oil with bacon and caraway seeds. Cook the seeds and bacon, then when the seeds start to pop, throw in the shredded, washed cabbage and sweat it down for 5 minutes.

calabrese broccoli
Try this recipe for Annie O’Carroll’s roast calabrese with chilli and soy.

What’s what in the box – 27th September 2010

In this week’s video, Kirsty talks about romanesco cauliflower and cavalo nero.

what’s what in the box – 27th september 2010

romanesco cauliflower
If you’re new to Riverford you may not have seen one of these before. Store it like cauliflower and broccoli, it will keep longer than calabrese broccoli, but it’s best to keep it in the fridge.

It is crunchier than normal cauliflower but you can use it in the same way. To prepare it, remove the bottom and the outer leaves, break it into florets (or chop if you want) and blanche in water for around 3 minutes. It works well tossed with grilled leeks and beans. Here is a recipe for romanesco cauliflower and pasta.

cavalo nero
This will come in a plastic bag in your vegbox and should be stored in your fridge. To prepare it, de-rib it by pulling the rib out and holding leaves. You can use it in the same way as savoy cabbage. Try these recipes:


meatball + black kale broth

For more recipes, visit our website

What’s what in the box – 20th September 2010

In this week’s video, Kirsty talks about sweetcorn and sweet potatoes. Look out for the baby cows!

what’s what in the box – 20th september 2010

If you don’t have a big cooking pot, make an incision and the cob should snap in half. Here is a recipe Jane uses for sweetcorn fritters.

If you’re not a vegetarian, we have a recipe for chicken and sweetcorn soup here.

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sweet potatoes

These can be used for a simple supper dish – roast them like a jacket potato. You can also mash them. You can slice them thinly and use in a gratin and you don’t need to peel them. They also work well roasted in wedges with olive oil, paprika, cayenne and a few herbs at 200˚C (gas 6) for 40-45 minutes.

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What’s what in the box – 13th September 2010

In this week’s video, Kirsty talks about celery, beetroot and beans.

what’s what in the box – 13th september 2010

Sometimes the stalks are tougher on the outside, but you can peel these parts with a peeler. You can eat celery raw, but if you are going to cook it, here is a recipe for celery, tomato and bean salad.

You can also try slicing it up with onions, carrots, leeks, put it all in a casserole dish, then

Another way of cooking it is by chopping up onions, carrots, leeks, put it all in a casserole dish, then cooking for 8-10 minutes before adding the celery and stock, vinegar and herbs. Bake at 160˚C for about 20 minutes.


If you have kids who really hate the beetroot, try our beetroot crisps.


Try our recipe from one of our Riverford Cooks for roast green beans and red peppers.

What’s what in the box – 6th September 2010

In this week’s video, Kirsty talks about beetroot, leeks and turnips as well as showing how to make a niçoise salad.

what’s what in the box – 6th september 2010

thinly slice some garlic and put in a pan with olive oil. Add caraway seeds until they pop then add orange zest and juice. Add peeled beetroot and carrots (and turnips if you have them). Roast it in the oven.
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These are coming through now and don’t need too much cleaning but if you do want to clean them, take a knife, run it down the centre of the leek twice, then hold them down and rinse under a tap to get rid of the mud.
To cook them, try a leek and lemon pasta dish.
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What’s what in the box – 30th August 2010

In this week’s video, Kirsty talks about savoy cabbage and spring onions.

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what’s what in the box – 30th august 2010

savoy cabbage
This is a lot of our boxes this week. Try our recipe for Thai style chicken salad which has Savoy cabbage in it.
If you are going to cook your Savoy cabbage, slice it off thinly and braise it off in a pan with butter and oil, then add some spices.
order Savoy cabbage from Riverford

Try our recipe for spiced broccoli and halloumi couscous.
Around this time of year, caterpillars can crawl up inside the florets so when you get the broccoli, check them, remove them and pop them outside.
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Spring onions
If you have any leftover spring onions, put them in an omelette. For one person, finely chop the spring onion; beat an egg and season with salt and pepper. Put some oil in a pan; fry the spring onion with chopped chilli for a minute or so before adding the egg. Move it around with a fork until ⅔ is cooked, add some cheese and fold it over.
order spring onions from Riverford.

If you’ve got any questions about cooking, visit our Questions to the Cook blog post.

What’s what in the box – 2nd August 2010

Every week we give you tips on using the new season or unusual veg in the boxes. In this week’s video, find out what to do with cabbage, salad pack, courgettes and artichokes. This week the video is in two parts.

what’s what in the box – 2nd august 2010 (part 1)

what’s what in the box – 2nd august 2010 (part 2)


In the spring they were fairly small. This week we have bunched onions in the boxes but in 3 weeks or so we’ll have dried onions.

salad pack
We grow a lot of salad leaves in Devon. We put a mixture of them in the salad pack including pak choi, mustard, rocket and other baby leaves but it depends on what has grown well this week. The idea is to get a good blend and balance of flavours, colours, and textures.

hispi cabbage
These sweet cabbages have been growing well this year. Try chopping up and washing them then blanching in hot water with lemon juice, a knob of butter and pepper. In the Field Kitchen we’ve been quartering them, steaming them and putting them with chorizo sausage, capers and parsley.

Courgettes have been in season for around a month now and they generally run until the end of August. Try to eat them fresh. Slice them thinly lengthways, add a little bit of oil and salt and pepper, then chargrill them.

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. 

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