(See more pictures at the end of the post)
So the last harvest boxes of the year are going out today, 100 different households have enjoyed at least one of these 250 boxes which have included more than 60 different vegetables, herbs, fruits and edible flowers. Our aim was to get you to try fresh, locally produced harvest and discover new food and recipes.
Please give us your feedback about the boxes completing the online survey we have posted on our Facebook pages, it should take under 5 minutes and would be really helpful to us.
Cannot wait to get started agin in Spring, and get in touch if you would like to grow at home, volunteer, attend any of our garden workshops or events. Join the Grow Dundee Facebook page or follow our growdundee.blog you can find ideas, advice and resources to get started.
A big thank you to all who have been involved – volunteers and families – from Nadege, Manuela and the Maxwell team!
The box will include this week:
–coriander & parsley
–apples and crab apples
–elderberries (TOXIC IF EATEN RAW)
Here are some ideas for recipes for some of your produce:
*SPROUTING BROCCOLI WITH GARLIC AND SESAME SEEDS*
- 450g sprouting broccoli
- 2 tbsp groundnut oil or vegetable oil
- 2 tbsp toasted sesame oil
- 5 garlic cloves , peeled and very finely sliced
- 1 tbsp toasted sesame seeds
1. Trim off any hard ends from the broccoli stalks as well as any very coarse leaves. Bring a large quantity of salted water to the boil in a very large saucepan and plunge in the broccoli. With the lid on, quickly bring the water back to the boil, then remove the lid and briskly simmer the broccoli for about 2 minutes. Drain thoroughly.
2. Meanwhile, heat both oils in the pan over a medium heat. Fry the garlic for 2-3 minutes, stirring constantly, until the slices are light golden. Throw in the broccoli and fry it for 2-3 minutes, tossing frequently, until the stalks are piping hot and imbued with the garlicky oil. 3. Serve immediately with the sesame seeds sprinkled over the top.
*SPRING ROLLS WITH EDIBLE FLOWERS *
Find a spring roll recipe that you like and add your beautiful fresh edible flowers in at the end to make them even lovelier!
You could use most of the veggies from this week’s box inside the rolls, just remember to chop quite finely
*APPLE OR PEAR PANCAKES*
Spice up your pancakes by grating a couple of apples or pears into the mix and add a pinch of cinnamon and/or nutmeg. Delicious!
*ELDERBERRY POPSICLES FOR COUGHS AND COLDS*
If you take the elderberries this week, firstly remember NOT TO EAT RAW as they are TOXIC unless boiled. We’d recommend making ELDERBERRY SYRUP, use the same weight of elderberry as of white granulated sugar
1. Pick the heads of plump elderberries on a sunny day and use a fork to strip the berries from their stalks. Wash the berries if you like, but this isn’t necessary as they are going to be strained.
2. Tip the berries into a saucepan and cover with about 1cm water. Add any extras like ginger or cloves, if you like. Bring to the boil, then turn down the heat and simmer gently for 15-20 mins until the berries have softened into a liquid. Leave to cool slightly.
3. Strain the mixture through a fine sieve and measure how much liquid you have. For every 500ml of liquid, you’ll need 400g of sugar. Tip the sugar and liquid back into the cleaned saucepan with the lemon juice. Bring up to a simmer and gently bubble for about 10 mins until all the sugar has dissolved. Leave the syrup to cool completely and bottle or freeze. Will keep for three months in the fridge or frozen for up to a year. It can be diluted with hot or cold water to drink, used in desserts or drizzled over ice cream.