Harvest Tuesday boxes from our Maxwell Centre community garden ready to go!!!!😁🌈
💚Mixed green leaves for soup (spinach, rocket, lettuce) with added onion and potato from Turriffs
💚Lettuce for salad and spring onion and rocket flowers for dressing
💚Coriander grown from seed in a pot
💚Spinach, lettuce and onion greens in a pot!
💚Fresh herbs (sage and thyme)
And some instructions on how to use these, see below…
Thank you for ordering a bag today!
This week, your “Harvest Tuesday” bag contains:
– Lettuce
– Spring onion
– Rocket
– Sage and thyme
– Spinach
– Potatoes and onion
– Edible flowers (rocket)
– Seedlings (coriander, lettuces, spring onion and spinach)
This veg box is perfect if you fancy a fresh salad!
Mix the rocket, spinach and lettuce. Add chopped onions to your dressing and drizzle it with rocket flowers. They have a peppery flavour!
Some leaves are too tough for you? No problem!
You can make a lovely green soup using rocket, spinach, onion and potatoes.
For more flavour, you can add thyme or sage to your soup.
Recipe for 2 bowls
Ingredients
50 g rocket
50 g fresh spinach
40g unsalted butter
1 small potato
1/2 medium onion
450 ml chicken or veggie stock
Method
1. In a large saucepan add the butter. Allow to melt on a low heat.
2. Add the spinach and rocket and cook until wilted.
3. Add the onion and potato. Cook for 3-4 minutes until onions soften.
4. Add the stock and turn up the heat to medium to medium-high, until simmering. Cook until potatoes are fork tender.
5. Allow the mixture to cool a bit
6. Pour the soup into a blender or use a liquidizer to puree the soup.
7. Pour the soup back into the saucepan and warm back up over a low heat before serving.
8. Serve immediately. Serve with cream, creme fraiche and/or crusty bread.
https://lauriebellsbakery.wordpress.com/2013/05/06/spinach-arugula-rocket-soup/
Fancy eating leaves differently? Rocket pesto is for you!
Recipe
Ingredients
50g pine nuts
100g rocket
50g parmesan (or nutritional yeast)
150ml olive oil
1 garlic clove
Method
Add everything in a blender, blen and it’s ready. Add salt/pepper if needed. Keep in the fridge.
https://www.bbcgoodfood.com/recipes/rocket-pesto
Keeping your herbs for later ?
If you use it fresh, wash the herbs with clear water. Keep them in the fridge or in a jar with water.
If you want to dry them, your boiler room will be a good place. You can hang them up to the ceiling or leave them on a plate. Wait a few days before using. Keep them in a sealed jar.
Remember to wash your vegetables before eating them.
We have launched a new blog https://growdundee.blog/. You will find resources about gardening, cooking, DIY and more. Have a look!
The Maxwell Centre Team
