A week is a long time in politics they say and it certainly is in veg growing! The weather has finally changed and got milder. Not in time for PSB this week though I’m afraid, but we’ve got some lovely Red Russian Kale for you and some beetroots to keep the red theme going.
We’ve had a slow thaw at Nethergong and finally the ducks and swans have a larger hole in the ice. The ground is still quite firm though and we have been busy laying wood chip along the major paths to prevent a boggy mess come April. We have also cut a space in the middle of ‘The Avenue’ to provide another sunny woodland area for groups. People often say – it must be lovely in the winter when you have nothing to do. The work never really stops it just changes.
In your boxes………………
As I said we have some colourful, healthy Red Russian Kale this week and some equally healthy beetroot. Cauliflowers are plentiful at the moment and we know most of you love them. Finally, some piccolo tomatoes and little button mushrooms to lighten the box and help us think of sunnier days.
Recipe 1: Simple Red Kale 1
Red kale, finely chopped
Wash and finely chop the red kale. Melt some butter in a pan, add the chopped red kale and then some chopped garlic. Cook until tender. Finish with a dash of soy sauce.
Great served alongside red meats or sausages
Recipe 2: Simple Red Kale 2
1 tablespoon olive oil
200g bag of curly kale
2 garlic cloves, finely sliced
1 red chilli, deseeded and sliced
Heat the oil in a large wok, then add the kale and a couple of tablespoons of water. Season, then stir fry for 5-8 minutes, adding the garlic and chilli for the final 2 minutes. When the kale is tender and a vibrant green, remove from the heat and serve
Recipe 3: Roasted Beetroot on sourdough Toast
4 raw beetroots
4 tablespoons red wine vinegar
5 sprigs of fresh thyme
4 slices of sourdough
2 tablespoons creamed horseradish
a few fresh chives
Preheat the oven to 180ºC/350ºF/gas 4.
Scrub the beetroots really well, then chop into wedges and place in a roasting tray. Add the vinegar, thyme and 4 tablespoons of water, then toss to coat (you may want to wear gloves!).
Cover with tin foil and roast for 45 minutes, or until cooked through.
When you're almost ready to serve, toast the bread and spread with the horseradish. Top with the roasted beetroot, then snip over chives and tuck in
Recipe 4: Roast Salmon with Beetroot Tzatziki – serve 2
2 salmon fillets
75g wholewheat couscous
1 garlic clove
A handful of dill
1 tbsp cider vinegar
150g 0% fat Greek style yogurt
5 tsp olive oil
Freshly ground pepper
125ml boiling water
Heat your oven to 200°C/Fan 180°C/Gas 6. Trim the leaves off the beetroot and peel it. Coarsely grate it. Tip it into a large bowl. See our tip below for the leaves. Line a baking tray with foil. Rub 1 tsp oil into each salmon fillet and season them with a little salt and pepper. Lay them on the foil, skin side up. Slide the salmon into the oven. Roast for 12-15 mins till opaque. It should flake easily when pressed with a fork. While the salmon roasts, tip the couscous into a heatproof bowl. Cover with 125ml boiling water. Place a plate over the bowl and set aside to soak.
5. Peel and crush or grate the garlic. Add it to the beetroot. Finely chop the dill, discarding any really thick stalks. Add to the beetroot, too. Pour the yogurt into the bowl. Add 1 tbsp of the cider vinegar. Stir the yogurt, vinegar and veg together. Taste and add a little salt and pepper if you think it needs it. This is your beetroot tzatziki.
Fluff the couscous with a fork and divide between two warm plates. Toss the rocket with 3 tsp oil and some salt and pepper and heap up on the plate. Lay a salmon fillet on each plate and serve with the beetroot tzatziki.