Recipes

We will add links to recipe websites on this page.  If you know of any good recipes or websites share it with us!

Veg Box Recipes - this is one of our favourites. www.vegbox-recipes.co.uk

RAINBOW CHARD

This leafy vegetable with coloured stalks is delicious chopped up and used in a stir fry.  Strip off the leaves and steam the stalks, adding the leaves later, then when tender, add to the stir- fry.

GOLDEN GLOBE BEETROOT

This is a pale coloured beetroot that, when cooked and with the skin off, looks a bit like an apricot. Treat it just the same as you would ordinary beetroot, it tastes exactly the the same but without the red stain.

CAVALO NERO

Generations of Italians have appreciated cavolo nero as a versatile yet tasty vegetable and now we are growing it here at Broombank!  A member of the brassica family, cavolo nero is a popular ingredient in many classic Italian meals from soups to vegetable dishes. Cavolo nero is also known as black cabbage, Tuscan kale, or by its Italian names Lacinato and Nero de Toscana and is a cousin to the popular Italian vegetable Cavolo Fiore.  (Ok, so maybe it is just a type of kale, but do try it - eaten raw, it's got a really nice peppery taste and it cooks up well for use as a vegetable.) 

CELERIAC

This root vegetable is delicious boiled and mixed half and half with mashed tatties.  Gives them a hint of celery flavour.

CHICORY

We harvest the roots of the chicory plant in October and force them in the traditional way by burying under sand to keep out the light. By spring, chicons appear.  This is the leafy edible bit which is considered a great delicacy.    

There are various recipes for cooking it but it's best raw, chopped up and mixed with a vinaigrette and mayonnaise, yoghurt, honey, french mustard and a bit of finely diced orange.

WHITE SPROUTING BROCCOLI

White sprouting broccoli is a member of the brassica family so is related to cauliflower and the more familiar calabrese type broccoli. It’s become a bit of a speciality with us as it grows so well here. It’s handy too to have a crop that will overwinter to provide a crop in early spring.

Treat like purple sprouting broccoli, ie, steam or gently boil in a little water. Serve with a knob of butter. No need to throw any way, you can eat all of it.

For fancier recipes see http://www.guardian.co.uk/lifeandstyle/2010/apr/18/nigel-slater-white-sprouting-recipe or http://uktv.co.uk/food/recipe/aid/599775