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.