I have been doing a comparison between three organic vegbox schemes which operate in Devon, where I live. I was finding that my little veg patch couldn’t produce the consistent volume of food I needed, especially through the winter, so I turned my attention to the veg box scheme.
The suppliers I put to the test were Abel and Cole, Riverford and Shillingford Organics.
I had a bumpy start and a disappointing end with A&C, although they did refund me entirely, so I won’t hold it against them. I was impressed with Riverford, and Shillingford Organics were probably the most ethical with all their produce coming directly from the farm. They also offered free range eggs and award winning Emma’s Bread to be delivered with your veg at strategic points around Exeter.
My weekly or fortnightly vegbox forces me to take on and conquer ingredients I might not have come across before, and to taste and create with new flavours. Two new items which I would not usually tackle are kale and swede. Kale is a dark green, leafy vegetable, similar to cabbage and extremely healthy, packed with the anti-cancer chemical, sulforaphane. However, it’s important not to boil it if you want to retain the goodness. Stirfrying and steaming are the way forward.
I won’t be presenting a menu today, but will be suggesting a few avenues (and asking you for your tips) to explore if you happen to have some kale or swede hanging around, and can’t think of any use for it apart from the compost heap.
On the kale front, I am imagining a nutritious kale and butterbean soup or maybe a tasty kale and red pepper frittata? Any other suggestions for kale? My thoughts on swede are on Indian spiced swede cakes, or maybe a velvety swede soup with goats cheese and tapenade croutons…
Do you think swede could be made into a savoury cheesecake…? Has anyone tried swede cheesecake?
Hmm, I feel a challenge coming on!