Tag Archives: beetroot

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

Celery
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.

Beetroot

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

Beans

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


beetroot
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.
Order beetroot from Riverford

leeks
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.
Order leeks from Riverford

What’s what in the Riverford box – 28th June 2010

Every week we’ll give you tips on using the difficult to use or less known veg in the boxes. This week, Kirsty talks about spinach, beetroot and new potatoes.

 

 

what’s what in the Riverford box – 28th June 2010

spinach (0 mins, 6 seconds)

You may get true spinach or perpetual spinach in your box this week. They can both be used in the same way – you can use them raw in salads or cook them. True spinach is more succulent than perpetual spinach.

To prepare it, wash, cut the stalks off, blanch in a pan of boiling water for a minute, drain, refresh in a bowl of cold water, drain again and then chop finely. You can sauté them off with garlic if you want to or use them in our frittata verde recipe.

beetroot (0 mins, 51 seconds)

As soon as you get it, chop the stalks and leaves off (before putting it in the fridge or storage. )  If you are going to use the leaves, keep them in the fridge, but the root can be stored in a cool, dark place.

To cook the leaves and stalks, chop them into small pieces and put them in a heavy based frying pan with a little olive oil and chopped or sliced garlic. Cook and stir for around 5 minutes before adding lemon juice.

You can boil or roast your beetroot. To roast, put it in a roasting dish, put a little bit (5cm) of water in, cover it with foil and put in the oven for around 45-60 mins, until tender. Then peel and use in salads.

new potatoes (2 mins, 5 seconds)

We keep them in a brown bag so they can store well. Keep them in a cool, dark place (in the bag) until you are ready to use them.

If you’re finding any veg challenging this week, visit our website.