Vital Veg, organic farm, new potatoes

Newsletter 1st July 2019

On the farm

We are certainly getting all the weather!  The combination of rain and blazing heat last week has made the crops jump in the field.  The brassicas are pushing up nicely under their protective covers, and everything looks lush – including the weeds of course!  Happily we have got our last batch of brassicas planted out, and so our full focus outdoors is now weeding, thinning and nurturing the crops as they grow.

We are still sowing and planting in the tunnels, and will continue to do so until late autumn to ensure that as gaps are created (by you eating the crops!) we can fill them again, fueled by compost from our compost heaps.  The warm weather has benefited the tunnel crops too, and the mini cucumbers are now in full production, so expect to see at least one of these in your boxes.

The last of the tunnel-grown spring greens are in the large and basics boxes this week, so here is the recipe from last week again in case those of you with these boxes want to try it.  We won’t plant any more of these in the tunnels until late autumn, and they will be ready for spring time.  The good news for the brassica fans among you is that the first outdoor crops will be ready quite soon – the pointed savoys are romping away and we plan to be harvesting these in a couple of weeks!

 

Recipe: Jamie Oliver’s Lemony Spring Greens

Ingredients

1 lemon

2 tablespoons extra virgin olive oil

sea salt

freshly ground black pepper

500 g spring greens

Method

Finely grate the lemon zest, then transfer to a jam jar. Squeeze half the lemon into the jar.  Add the extra virgin olive oil to the jar with a tiny pinch of salt and pepper.  Put the on the jar and shake well.  Have a taste and see whether you think it needs a bit more lemon juice or oil.

Half-fill a large saucepan with cold water and add a tiny pinch of salt. Bring to the boil. Meanwhile, finely slice the spring greens.   Once the water is boiling, carefully add the spring greens and cook for 3 to 4 mins, or until tender but still bright green.   Once cooked, drain the spring greens then tip back into the pan.  Give the dressing another good shake up, then drizzle it over the greens.   Using tongs, gently toss the spring greens in the dressing while they’re still hot to help them soak up all the dressing, then transfer to a bowl and serve straight away.