Watch our organic chickens getting into the free range spirit with a little help from Guy and some wiggly worms.
You can read all about animal welfare at Riverford here.
We’ve been hosting Charles, a Ugandan farmer at our farm in Devon for the past two weeks. Join Guy as he takes a look at his creative farming methods (3 min 50 sec).
Remoulade sounds impressive but it’s really simple. Watch Guy Watson make the starter from our Valentine’s menu.
what’s what in the box – 4th february 2011
In this week’s video, Guy Watson shows you how to make marmalade.
what’s what in the box – 17th january 2011
order a marmalade kit from Riverford Organic
In this week’s video, Guy Watson shows you how to cook celeriac soup.
what’s what in the box – 10th january 2011
In this week’s video, Guy talks about jerusalem artichokes.
what’s what in the box – 29th november 2010
In this week’s video, Guy talks about citrus fruit.
what’s what in the box – 22nd november 2010
Citrus fruit is in season during the winter. Ours comes from Gines Garcia, North of Almeria in the South of Spain. It’s at its best from November to May.
order fruit from Riverford Organic
In this week’s video, Guy talks about cauliflower and broccoli.
what’s what in the box – 15th november 2010
cauliflower and broccoli
These have similar flavours but different seasons. Cauliflower is at its best from September to May, romanesco is in season from September to November. Broccoli is only in season in the UK from June to October. Purple sprouting broccoli is in season from March to April.
All of these can be substituted for one another in recipes but it’s important that when you chop them up you get them into similar sized pieces so they cook at the same rate.
Treat it in the same way as a cauliflower, but the florets are longer and thinner and sometimes cook a bit better. It has a crunchy texture and a sweeter, nutty flavour.
The stalk is nice and can be chopped up
purple sprouting broccoli
The decision you have to make is how tough it is. Sometimes the base of the stalk is tough, so break it and see if it’s worth peeling.
In this week’s video, Guy talks about parsnips.
what’s what in the box – 8th november 2010
We’ve just started harvesting these this week. You can start lifting them in September but as it gets colder, they get sweeter. They’re at their best around January and are in season until around March. Toward the end of the season they start to get a bit ‘woody’ as they re-grow from the top so the core starts to get a bit tough. If you find them to be a bit tough in February or March, it’s worth quartering them and taking out the core.
Parsnips have a sweet flavour and the simplest and best way to use them is to roast them. They also make a good purée and sweetness goes well with spices.
order parsnips from Riverford Organic
In this week’s video, Guy talks about kale and cabbage.
what’s what in the box – 1st november 2010
red russian kale
This is a sweet and tender kale. You can cook the whole thing including the stem, especially if you finely chop it at the bottom. Steam briefly and serve.
This is robust with an earthy, almost bitter iron flavour. Cavalo nero has tough ribs. Grip the rib with one hand and with the other, pull the leaf away. When you get to the centre leaves, they’re tender so you can chop these without stripping them.
If you’re going to boil greens you need to have quite a big pot with plenty of water and a little salt. Plunge them in and get them boiled quickly. When they have been going for a couple of minutes, take them out and refresh under cold water to stop them cooking. Squeeze out as much of the water as you can with your hands. Cavalo nero goes great with a knob of butter, a squeeze of lemon and a bit of pepper.
order cavalo nero online