Vital Veg, organic farm, purslane

Newsletter 10th February 2020

On the farm
It has been a wild week. Fortunately our tunnels and crop covers are all still in place and unharmed. We are lucky to have escaped the worst of the wind and rain, and are thankful for that. There are more strong winds forecast, so here’s hoping we all stay safe. The hedges and windbreaks that we have planted to protect the veg field are really starting to come into their own now – thank you Woodland Trust for helping us with those!

Recipe: Jenny’s Delicious Squash Creation

This recipe was sent in last week by one of our customers. Thank you for sharing this Jenny! We have squash in the boxes again this week, so why not give this a whirl 

1 medium sized squash

For filling
½ cup of brown rice
25g cashew nuts, toasted
1 tablespoon of capers
1 carrot
1 onion
Handful frozen peas
1 lemon, juice and zest
1 teaspoon paprika
Salt and pepper to taste
Olive oil for frying

For tomato sauce topping
1 tin tomatoes
2 cloves garlic, crushed
1 tablespoon wine vinegar
¼ teaspoon cayenne pepper
1 teaspoon dried oregano
Salt to taste

Cut the squash in half and remove the seeds
Put on the rice to boil. When the rice is cooked add the frozen peas at the last minute, return to the boil, then drain.

Meanwhile make the tomato sauce by placing all ingredients in a pan, bring to boil then simmer gently until reduced to a thick sauce

To make the filling, cut the onion and carrot into small pieces and fry until soft. When the rice is ready stir this into the frying pan. Add remaining filling ingredients and stir.

Use the rice mix to fill the cavity in the squash halves. Press down firmly and pile the filling high. Then carefully spoon the tomato sauce over the top.

Bake in the oven at 180 °C for half an hour or until the squash is soft. Enjoy!