Vital Veg, organic farm, beetroot

Newsletter 13th May 2019

On the farm

It’s all go here.  We are entering the time of year when there seem to be 1001 jobs to do, and they all need doing right now!  We have planted red cabbages, summer savoys, ball-head cabbages, and the first of the cauliflowers.  We are weeding the potatoes in readiness for them emerging in the next week or so.  We are preparing ground and sowing more beetroots, carrots, broad beans and swedes outdoors.  And we are getting beds ready for 200 or so courgette plants which are romping away in the nursery. Indoors our sowing programme continues apace with the rest of our winter veg seedlings and a continual stream of salads.  Plus there are several thousand young plants waiting to be planted outdoors and in the tunnels, all of which need tender loving care each day.  Never a dull moment!


Leek & cheddar cheese crumble

Recipe from the Leek Growers Assoc. Serves 4

30g butter
4 large leeks cut into 2cm slices
30g plain flour
400mls whole milk
175g cheddar cheese
2 heaped tsp Dijon mustard
30g chopped parsley

For the topping
100g plain flour
100g rolled oats
75g diced butter
50g chopped hazelnuts
50g grated parmesan cheese
2 tbsp sunflower seeds
Salt and pepper


1. Preheat oven to 190°C. Place the butter in to a large sauté pan and turn the heat to medium. When melted, add the sliced leeks, stir around in the butter and cook for 10-12 minutes, stirring all occasionally.

2. When the leeks are soft, add the flour and stir around in the leeks for a few minutes. Now add half of the milk, stir well and bring to the boil. When the milk starts to thicken, add the reaming and repeat the process. Add the grated cheese, the mustard, the chopped parsley, season with salt and pepper and leave to cool.

3. Make the crumble topping by combining the flour with the oats before adding the diced butter and combining together using your fingers. Once the mix resembles bread crumbs, add the reaming ingredients and mix well.

4. Pour your leeks into a baking dish and top with the crumble. Place into a hot oven to cook for 30 minutes until golden brown and bubbling. Serve straight from the oven to the table.


Vital Veg on Countryfile

If you would like a peek at our veg field (as it looked three weeks ago!) and our beautiful woodland too, then tune in to Countryfile on BBC iplayer.  We are in the Aberdeenshire special and are on just after the half hour mark :)