Celeriac Recipes Recipes

Celeriac Recipes from our customer Emma Woolfenden

First celeriac recipe –  taken from Sainsbury’s magazine, Jan 2018 Pureed celeriac Simmer peeled and chopped celeriac in milk gently so it doesn’t burn, with a bay leaf, until tender. Remove the bay leaf, drain, reserving the milk, let dry for a bit and then blend with a hand blender, adding a large knob of butter, some salt and a pinch of garam masala. Add enough of the warm milk to make a puree and serve with pork chops or sausages (or whatever you like). Cream of celeriac soup –…

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News

2017 – another great year for organic

15 January 2018. 2017 saw the organic food, drink, beauty and textiles sectors all grow as consumers look for more sustainably and transparently produced products, particularly as innovation from licensees has led to thousands of new and exciting developments in store. Our recent research, to be launched with the Organic Market Report, really shows how organic fits with the current food trends and needs of not just millennials, but across the spectrum. We are proud at how much the market has grown, but we couldn’t have done it without you,…

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The Hidden Cost of UK Food

UK food sector’s shadow economy costs taxpayers £120bn, new report finds. A new report by the Sustainable Food Trust finds that UK citizens pay twice as much for food as they realise. The Hidden Cost of UK Food finds that, for each £1 spent on food in the shops, consumers incur extra hidden costs of £1. In addition to the £120 billion spent annually on food by consumers, the UK food system generates further costs of £120 billion, nearly 30 times higher than previous composite estimates have indicated. These extra…

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News from Hughes

Good morning Taking stock of the glasshouse today it is showing signs of plenty. Tomatoes are well formed and a small amount of Cherries have already been sampled. Aubergines are emerging with deep, rich purple skin. Both will soon be ready soon. Mini Cucumbers have have fared well but Peppers are further behind having needed much “defruiting” to help them recover from the earlier aphid infestation. Early Beans are cropping well but the second planting is less substantial after suffering stress in the initial heatwave and then from the subsequent…

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Courgette Recipes Recipes

Courgette & lemon risotto

Ingredients 50g butter    1 onion, finely chopped 1 large garlic clove, crushed 180g risotto rice 1 vegetable stock cube zest and juice 1 lemon 2 lemon thyme sprigs 250g courgette, diced 50g Parmesan (or vegetarian alternative), grated 2 tbsp crème fraîche Method Melt the butter in a deep frying pan. Add the onion and fry gently until softened for about 8 mins, then add the garlic and stir for 1 min. Stir in the rice to coat it in the buttery onions and garlic for 1-2 mins. Dissolve the stock…

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The Next Government Must Prioritise Soil

*Soil Association website, 28th April 2017. In the run-up to the general election, we’re urging all parties to commit to protecting and restoring soil health in their manifestos – as part of a new vision for agriculture that promotes a holistic landscape approach to farming and transitions to a more environmentally sustainable and resilient food and farming system. Healthy soils are essential for food security, climate change and public health. Yet, soils have been neglected and left to deteriorate.  Almost a third of the world’s arable soils have been lost…

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Cathi Pawson – Zaytoun. Soil Association Interview

Zaytoun is the UK social enterprise which launched Fairtrade organic olive oil from Palestine to British customers in 2009. Having started as a grassroots initiative to support Palestinian farmers who had lost overseas markets, back in 2004, the company has grown steadily to achieve sales of over £1 million, with an office in central London. How did Zaytoun begin/get started? The initiative for trading olive oil as a means for supporting Palestinian farmers came from the founders’ trips to Palestine in 2003. International borders had just reopened after the intifada,…

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Parsnip Recipes Recipes

Roast parsnips and jerusalem artichokes with cavolo nero and stilton

6 parsnips, peeled, trimmed and cut into 7cm-long and 2cm-wide wedges 3 red onions, peeled and cut into 3cm-wide wedges 60ml olive oil 3 garlic cloves, peeled and crushed 5g picked thyme leaves Salt and freshly ground black pepper 700g jerusalem artichokes, peeled and cut into 3cm-wide wedges 220g cavolo nero, stalks removed and discarded (or saved for something else – they’re great parboiled, then put in a gratin), to leave 110g leaves, cut into 4cm-wide slices 80g stilton, roughly crumbled into 1cm pieces For the dressing 115g pickled walnuts,…

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Latest from the glasshouse

Good morning. There is a little bit more of September about the air now. The exceptionally hot spell seriously boosted Tomato ripening and also extended some extra late development of Aubergines, both very welcome. Tomatoes are picking high in the vines now and are slower ripening as the temperatures fall. They will be few after this week and Aubergines will be the same. Then it will be a concentrated planting time as we replace with Winter and Spring crops. Outside Broccoli is abundant from the Breckland farm and Pointed Cabbage…

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News

Fresh News from Hughes Organics

Good morning There is a little bit more of September about the air now. The exceptionally hot spell seriously boosted Tomato ripening and also extended some extra late development of Aubergines, both very welcome. Tomatoes are picking high in the vines now and are slower ripening as the temperatures fall. They will be few after this week and Aubergines will be the same. Then it will be a concentrated planting time as we replace with Winter and Spring crops. Outside Broccoli is abundant from the Breckland farm and Pointed Cabbage…

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