What to eat - September/October
It is most definitely feeling Autumnal on the farm. We've got a shop full of lovely fruits and vegetables that are reflecting the changing of the season - plums, apples, greengages sit happily alongside kale, cauliflowers, squashes and brassicas. In the kitchen it's the perfect time to start thinking about heartier meals - foods that warm and nourish for those colder days. Here are a few of our own home grown vegetables that we are currently harvesting to get you in the mood for some Autumnal cooking.
A leafy green vegetable related to the sugar beet, has large tough leaves that taste like spinach. The stalk has an earthier flavour, more of a 'beetroot' taste. Chard is rich in iron. You can use it much the way that you would cook spinach or try some of these ideas below:
Cheesy Chard Gratin from BBC Good Food.
Chard and Feta Tart or Chicken Salad with green beans and chard - both recipes by Nigel Slater
Chard and Bacon Pasta Sauce or Tomato, chard and sunflower seed pasta - recipes from Riverford
Chard and New Potato Curry - recipe from River Cottage
Sweetcorn and white maize
How to use it - Boil for four to ten minutes depending on ripeness in unsalted water. Eat with melted butter. Use in fritters or soups too. Keep it in the fridge with the leaves still on but try to eat it as soon as it is picked as it is at its sweetest. Here are some other recipe suggestions for corn or white maize:
Mexican sweetcorn pancakes, poached egg and salsa from BBC Food.
Sweetcorn dhansak from Riverford.
Thai sweetcorn fritters from Riverford.
Chicken and sweetcorn soup from Good Food.
One of the real highlights of Autumn, we grow many different varieties on the farm and they all are delicious. But they can be difficult to peel! They are best roasted - leave the skin on, quarter and deseed and lightly coat with olive oil. Roast in the oven for around 30 - 40 minutes before peeling back the skins and then chopping into chunks. Lovely in soups, stews, pasta dishes and risottos. Here are some other ideas to try with our beautiful squashes:
Squash, orange and barley salad from BBC Good Food.
Squash and lentil soup with chilli from Riverford
Squash and turkey bake from Nigel Slater
Squash and sausage risotto from BBC Good Food
Kohl Rabi (left image)
We get asked a lot in the farm shop what is this and how do I cook it? Kohl rabi is a brassica and its name translates as 'cabbage turnip'. It has a light flavour and is slightly sweeter and milder than a cabbage or a turnip. It is great steamed, stir-fried or added to soups and stews. Below are some other ways to try these strange looking veg!
Kohl rabi and potato gratin from Riverford
Kohl rabi and peanut stir fry from Riverford
Kohl rabi, savoy cabbage and lamb bake from Delicious Magazine
Kohl rabi and carrot slaw from Delicious Magazine
Veg Box (right image)
Don't forget that we can provide you with our own veg boxes delivered to your door. Further details can be found on our Veg Box Delivery page here. Pictured above is one of our most recent £10 boxes.
Thanks for reading and we'll be back soon, once we've harvested all the pumpkins!