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Chinese Cabbage & Mixed Vegetable Salad with Pineapple Dressing
Thursday, May 20, 2010 at 08:32AM
Filed in: Diary Recipes
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Ingredients
- For the salad
- 200g/7oz choi sum (Chinese cabbage) leaves, sliced
100g/3½oz sugar snap peas
2 large carrots, julienned
1 red pepper, de-seeded, sliced
1 yellow pepper, de-seeded, sliced
240g/8½oz canned pineapple, drained, sliced
2 spring onions, finely sliced
For the dressing
2-3 tbsp groundnut oil or olive oil
7 tbsp pineapple juice
2 tbsp light soy sauce
1 tbsp rice vinegar or cider vinegar
pinch freshly ground black pepper
Method
-
For the salad, toss all of the salad ingredients together in a large salad bowl.
For the dressing, whisk all of the dressing ingredients together in a small bowl and drizzle over the salad. Toss well to coat, then pile onto serving plates and serve.
Greek Style Kohlrabi
Thursday, June 3, 2010 at 03:28PM
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Ingredients
Serves 4 as a starter or snack
- 2 small/medium Kohlrabi
- 2 pears
- 100 g of Feta cheese
- 100g salad leaves
- 50g dates
- 1 tablespoon honey
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
Method
- Peel the kohlrabi and chop into dice, about 1cm big.
- Put the kohlrabi on a baking tray and drizzle with the olive oil.
- Bake at 180 C for 20 minutes, or until softened.
- Slice the pears in half and cut away the cores. Cut the pears into slices.
- Put the salad on a large serving plate and arrange the pear slices and kohl rabi on top.
- Crumble the Feta on top of this.
- Make the dressing: Chop the dates and mix with the balsamic vinegar and honey.
- Drizzle over the salad.
Carrot & Beetroot Salad
Wednesday, July 14, 2010 at 12:57PM
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Ingredients
350g/12oz carrots, peeled and trimmed
350g/12oz raw beetroot, peeled and trimmed
2 shallots, peeled and finely chopped
2 tsp cumin seeds
2 tbsp olive oil
1 tbsp sherry or red wine vinegar
1 small bunch of flat parsley, roughly chopped
Method
Peel and trim the carrots and beetroot, then coarsely grate both on a grater - wear rubber gloves if you don't want pink hands! Alternatively, use a food processor fitted with a grating plate. Place the grated vegetables in a bowl, add the shallots.
Heat the cumin seeds in a small pan until they are hot and smell pungent. Remove from the heat and scatter over the vegetables. Add the olive oil, vinegar and parsley, then toss well. Leave to marinate for at least 15mins before serving. Serves 4.
Bridget's Potato Salad
Wednesday, July 14, 2010 at 02:22PM
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Ingredients
New Season Potatoes
Spring Onions
Flat Leaved Parsley
Organic Mayonnaise
Sea Salt and Coarse Black Pepper
Method
1. Wash the potatoes leaving the skins on, (I put on rubber gloves and use the grip to clean them by rubbing them in water)
2. Chop into cubes, place in a pan with a sprinkle of salt, cover with water and boil on a medium heat until soft but not overcooked.
3. While the potatoes are cooking, prepare and chop the spring onions using both the white and some of the green.
4. Loosely chop some flat-leaved parsley.
5. When the potatoes are ready, remove from the heat and drain off all the water.
6. Immediately add the chopped spring onions, parsley, seasoning and as much or as little mayonnaise required to coat the potatoes.
7. Use a large spoon to move the mixture around to ensure it is evenly coated and spoon into a serving dish.
It is really important to add the mayonnaise while the potatoes are still warm, as this allows the flavour from the spring onions, mayonnaise and seasoning to release.
NB: I have not given quantities as it is really down to your personal preference. You may wish to leave small pots whole.
Crisp Onion & Rocket Salad
Tuesday, January 13, 2009 at 07:35AM
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Ingredients
55g/2oz rocket
1 tbsp olive oil
½ lemon, juice only
½ red onion, finely sliced
1 tsp brown sugar
Method
1. Place the rocket leaves into a bowl with half a tablespoon of olive oil and the lemon juice and mix well.
2. Heat the remaining olive oil in a small frying pan and fry the onion with the sugar until crisp and caramelised.
3. To serve, place the dressed rocket onto a serving plate and top with the onion.
Exeter Steiner School
Wednesday, November 12, 2008 at 02:23PM
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A Day to Remember
An historical day, which will be remembered for generations to come, took place on Wednesday, 5th November 2008. On this day Barack Obama was the first African American to be elected President of the United States. Bonfire night was celebrated in the usual way with spectacular firework displays and the Steiner School launched the beginning of organic lunches at its Exeter School.
I was honoured to join the staff and children for lunch to mark this special occasion. Maxine Spurr cooked up a delicious mixed squash soup with homemade rolls, a bean and onion dish, mixed salad leaves and a beetroot & carrot salad. As the children tucked in I could not help but think how wonderful it was to see them enjoying fresh, local organic produce, much of which was supplied by us at Shillingford Organics. We would like to take this opportunity to wish Maxine great success with her new venture and I am sure Jamie Oliver would be suitably impressed.
More photographs from the launch day.
Tips for Storing Organic Produce
Wednesday, April 27, 2011 at 01:14PM
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Artichokes : Put in plastic bags with a little sprinkle of water (not too much water or the artichokes will get moldy,) and store them in the vegetable bin of the refrigerator so they won't dehydrate. If an artichoke looks a bit dehydrated just cut the brown part off the bottom of the stem and put the artichoke in a bowl of water. Artichokes will keep about a week in the high-humidity bin of your refrigerator.
Asparagus : Cut off an inch from the bottom, wrap the fresh-cut areas in wet paper toweling, place in a plastic bag, and store in the refrigerator crisper drawer. This will increase the storage life beyond the normal recommended storage time of three or four days, although the flavor will gradually deteriorate.
Bell Peppers : They like cool not cold temperatures, ideally about 45°F to 50°F with good humidity. Peppers are ethylene sensitive, so they should not be stored near ethylene-producing food such as pears or apples. Put peppers in plastic bags and they will keep up to five days in the refrigerator. Green peppers will keep slightly longer than the other, more ripe, varieties.
Broccoli : Store broccoli in the high-humidity vegetable crisper of your refrigerator for up to three days.
Cabbage : Head cabbage stored in a plastic bag in the refrigerator's humid vegetable bin will last at least a week. Savoy and Napa cabbages should be consumed within three or four days. Kohlrabi globes will last a few weeks in the refrigerator, but the leaves are more perishable and should be used within a few days.
Carrots : Remove their green tops, rinse, drain, and put the carrots in plastic bags and store them in the coldest part of the refrigerator with the highest humidity. They'll last several months this way. To keep the carrots crisp and colorful add a little bit of water in the bottom of the plastic storage bag; this will keep the carrots hydrated. Carrots should be stored away from fruits such as apples and pears, which release the ethylene gas that cause carrots to become bitter.
Cauliflower : Place in a plastic bag and store in your refrigerator crisper. When stored properly, cauliflower will last up to five days; however, it is best when eaten within three days.
Celery : To store celery, trim the base and remove any leaves or ribs that are damaged or bruised. Rinse, place in a plastic bag, and keep in the refrigerator's humid vegetable bin, and it will last about two weeks. Be sure to keep celery away from the coldest sections of your refrigerator (the back and side walls), since celery freezes easily. Frozen celery stalks will be limp and watery when thawed. As with carrots, sprinkle or add water to the plastic bag to maintain the freshness of the celery. Cut celery (unwashed), stored in well-sealed plastic bags, will last about three days. Celery can be stored refrigerated in a plastic bag for 7-10 days.
Corn : Refrigerate your corn in the high humidity storage bin as soon as you get home. It is best to refrigerate corn with the husks attached to keep it moist, but if the corn has already been husked, partially or fully, refrigerate it in a perforated plastic bag.
Cucumbers : Store in a plastic bag and place in the refrigerator at a temperature between 45°F and 50°F for up to a week.
Eggplant : Does not like severe cold, so the front part of the refrigerator where the temperature is around 46°F to 54°F is ideal for storage. Eggplant is ethylene sensitive, so store it away from ethylene-producing produce such as apples. If kept in a plastic bag (to retain moisture,) eggplants will last up to five days.
Green Onions : Store green onions/scallions & leeks away from odor-sensitive foods such as corn and mushrooms, which will absorb the odor of the onions. Remove any rubber bands and any damaged leaves and store in plastic bags in the crisper section of the refrigerator. They'll both last up to five days.
Green Beans : Place green beans in a perforated plastic bag and store them in the refrigerator crisper. Although they will keep longer, up to 5 days, enjoy them within 2-3 days.
Garlic : Stored under optimum conditions in a dark, cool, dry place with plenty of ventilation, garlic will last from several weeks to one year. Ideally, try to use fresh garlic within a few weeks and do not refrigerate unless the garlic has been peeled or chopped.
Mushrooms : Paper bags are commonly recommended for storing mushrooms. The paper bag will absorb moisture from the mushrooms, so consider putting the paper bag in a larger perforated plastic bag. This two-bag system will allow the mushrooms to breathe but not go dry. Store mushrooms on the refrigerator shelf, and not necessarily in the vegetable crisper drawer. Mushrooms absorb odors like a sponge, so keep them away from foods with strong aromas. Properly stored mushrooms should last several days. Don't clean or chop mushrooms until you're ready to use them.
Onions : Store in a cool, dry, well ventilated place, in single layers. Choose and store pearl and boiler onions in a similar fashion. If the onions at home show signs of sprouting, cut away the sprouts and use them immediately.
Potatoes : Potatoes like cool (45°F to 50°F) humid (but not wet) surroundings, but refrigeration can turn the starch in the potatoes to sugar and may tend to darken them when cooked. Store in burlap, brown paper, or perforated plastic bags away from light, in the coolest, non-refrigerated, and well-ventilated part of the house. Under ideal conditions they can last up to three months this way, but more realistically, figure three to five weeks. New potatoes should be used within one week of purchase. Don't store onions and potatoes together, as the gases they each give off, will cause the other to decay.
Radishes : When you buy radishes with the greens still intact, immediately separate the two when you get home. Radishes will last up to two weeks inside a plastic bag in the crisper section of the refrigerator, but greens have a much shorter shelf life... only a few days. Keep both well chilled.
Salad Greens : Lettuce will perish quickly if not stored properly. Lettuces like moisture and cool temperatures, so store lettuce in perforated plastic bags wrapped in damp paper towels, and keep in the refrigerator vegetable crisper.
Spinach : When you get bunched spinach home, untie it, remove any blemished leaves, trim off the stems, and wash it thoroughly in cold water. Repeat if necessary until you're sure all the grit is gone. Spin dry in a salad spinner or drain well, then put into clean plastic bags very loosely wrapped with paper towels. It will last only two to three days, so plan on eating your rinsed spinach right away. Cold, moist surroundings, as low as 32°F and about 95% humidity are the best for storing spinach.
Summer Squash : Summer squash should be kept cool but not cold, about 41° F to 50° F with good humidity. Uncut melons in plastic bags will last several days in the refrigerator.
Sweet Potatoes : Store Sweet Potatoes between 55°F and 65°F in a dark, dry, cool place, for up to one month, or use within one week if stored at room temperature. If refrigerated, their natural sugar will turn to starch and ruin the flavor.
Tomatoes : Tomatoes should never be refrigerated until they (1) have been cooked, (2) have been cut or put into a raw dish like a salsa, or (3) are fully ripe and would spoil if left further at room temperature. Place tomatoes stem end up, and don't put them on a sunny windowsill to hasten ripening. Instead, put tomatoes in a sealed paper bag with or without ethylene-producing fruit such as bananas. Ripe tomatoes will hold at room temperature for two or three days. Ripe tomatoes you've refrigerated to keep from spoiling will taste better if you bring them to room temperature before eating.
Winter Squash : Winter squash should not be refrigerated unless cut. Stored at 50°F to 55°F away from light in a well ventilated spot with low humidity, it will keep for up to three months. Cut squash will keep about one week when wrapped tightly and refrigerated.
Fruit and Vegetables as Nature Intended them
Monday, October 30, 2006 at 10:03AM
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15 Reasons to Order a Box Scheme Today...
- Taste the difference: A box-scheme delivers food harvested when it’s ripe, so it comes to you full of flavour.
- Seasonality: Supermarkets give us ‘permanent global summertime’. Box-schemes bring us in sync with nature’s seasons.
- Save a British family farm: Box-scheme suppliers get at least 40p in every pound. Supermarket suppliers will see as little as 5p.
- Unadulterated salad leaves: Those ‘convenient’ pre-packed supermarket salads are doused in chlorine then preserved in bags with lowered oxygen levels, depleting vital nutrients.
- Real value for money: A ‘value added’ £1.99 vegetable and pasta bake would cost you only 40 pence to make with boxscheme produce – and would be much healthier.
- Reduce climate change: Air-freighted fruit and vegetables contribute 33 times more CO2 than UK-sourced produce. Box-scheme food is typically grown within 50 miles of your home.
- Stop the beauty parade: Apples that don’t fit a supermarket’s exact colour specifications are ‘graded out’. Box-schemes don’t reject food on looks.
- Maintain food diversity: You’re unlikely to find black salsify or Lady Godiva squash in Tesco, but you could well do in a box-scheme.
- Reduce waste: Over 40 per cent of household rubbish that goes to landfill is supermarket packaging. Unpackaged box-scheme food is naked naturally.
- Reduce traffic congestion: Centralised distribution systems mean that up to 40 per cent of HGVs on our road networks are delivering food to supermarkets. Box-schemes gather and distribute food locally.
- Stop migrant labour exploitation: Box-schemes would see an end to the illegal trafficking of migrant workers in the UK, driven by supermarkets’ determination to keep prices low.
- Community, not 'cash crop' farming: Box-schemes encourage an ethos of selfsufficiency in their suppliers. Villagers in Kenya are left hungry in order to supply our supermarkets with mange tout.
- Stem the ‘splurchases’: A staggering 60 per cent of a weekly supermarket shop is now bought on impulse. Box-schemes stop you frittering your money away.
- Support local economies: £10 spent on a local organic box scheme can generate £25 for the local economy. Supermarket profits are channelled into the bank balances of distant shareholders.
- Lighten your shopping load: Weekly fruit and veg delivered to your door means the rest of your shopping could be done from local independent shops on foot.
