Seville oranges have arrived in our Farm Shop. To the Tudors, these bitter globes were ‘golden apples’, a luxury to brighten up the winter.
Sevilles are traditionally used to make marmalade and have a very short season so get that pan bubbling away soon. As an alternative they can be used to make an orange liqueur, there is just a bit of a wait before you can drink it!
Blood oranges have arrived in our Farm Shop. The blood orange is a variety of orange (Citrus × sinensis) with crimson, almost blood-coloured flesh. Along with their lovely red colour, blood oranges tend to have a noticeable and delicious raspberry edge to their flavour.
Spaghetti squash can be cooked in a variety of ways, including baking, boiling, steaming, air frying, or microwaving. Once cooked the flesh of this fruit can be prepared in a way that its “strands” look like and are as long as traditional spaghetti noodles. It can be served with or without sauce as a substitute for pasta, and its seeds can be roasted, similar to pumpkin seeds. Spaghetti squash contains many nutrients, including folic acid, potassium, and beta-carotene.
When Kuri squash is cooked, it has an incredibly smooth and creamy texture. The flavor is nutty, mildly sweet, and a bit earthy – somewhat like chestnut. Kuri is also a good source of vitamins A and C, potassium and iron.
If you’re planning on having some pumpkin-carving fun, don’t let those pumpkin innards go to waste!
Kohlrabi, also known as German turnip or cabbage turnip, is very popular in Northern and Eastern European countries like Germany and Hungary as well as northern Vietnam and eastern India. It is part of the same family as broccoli and cabbage and can be eaten raw or cooked in a variety of ways. Cube, slice, or dice the bulb and steam, sauté or roast.
We grow redcurrants in our Kitchen Garden and always look forward to the abundance of these small, tart berries each summer. Redcurrant jelly is a popular condiment and culinary ingredient, the jelly has a vibrant red colour and a distinct tangy flavour that balances sweetness.
The delicately flavoured courgette is currently taking centre stage in Claire’s kitchen. Baba Ganoush is an ideal recipe when courgettes are plentiful and large. It is delicious and one of Claire’s absolute favourites!
Claire also has a tasty recipe for courgette, garlic and saffron pasta.
Wet garlic (sometimes known as green garlic) is picked before full maturity and eaten fresh to enjoy a tender burst of vibrant flavour without the full hit of garlic. It’s somewhere between the freshness of spring onions and the kick of dried garlic. It can be used in its entirety, stem and all.
This super simple and nutritious soup was one of Claire’s mother’s favourites!
It’s not fussy, it’s not fancy and it’s not hard to make. If you’re looking for an easy, healthy way to eat more greens and boost your immune system then this is the perfect soup for you.
