While new colours are appearing in our garden, others are fading. Most seeds have now been collected and we are starting to pull out the annual plants that cannot make it through our cold Scottish winter. Although we should just leave the rhubarb to wither to gain strength for next season, we couldn’t resist the temptation of pulling out a few last rhubarb stalks for you to add to your pies or the lovely crunchy trifle recipe we have included. We have also added some delicious edible weeds to your mixed salad leaves, too good to be missed!
We hope you enjoy your vegetables, fruits, herbs and flowers from the Harvest Box this week and look forward to any photos of what you make with these.
Thanks to Olga, one of the harvest box recipients for these fantastic photos of our garden and produce (Cavolo Nero kale, trained apple trees, edible snapdragon flowers, red leaved chicory and Olga herself amongst the lavender and apples!)!
In your box this week you have:
- Curly kale
- Cavolo Nero kale
- Mixed salad and weeds
- apples and pear (leave to ripen for a week)
- red leaf chicory
- edible flowers
- chili pepper/mini-sweet pepper
Here are some ideas for recipes for some of your produce:
*SAINT CLEMENTS CURLY KALE SALAD*
*SWEET CORN, TOMATO, GREEN LEAVES and CHILI CHAAT*
*CAVOLO NERO AND TOMATO MOROCCAN STEW *
*MULTICOLOUR SALAD/SLAW WITH CABBAGE, CARROT, BEETROOT AND CELERY*
http://www.integrativenutritionaltherapies.com/easy-beet-cabbage-slaw/ (you could add some apple to this one too and some beautiful edible flowers….)
*RHUBARB, APPLE AND GINGER CRUNCH TRIFLE*
*STUFFED NASTURTIUM OR GRAPEVINE LEAVES*
Ideas with red leaved chicory and about its extended family!