EVC member Joseph wrote to tell us about an amazing salad he’d made with the contents of his veg bag.
“ The carrots from Langridge Organics were exceptional. Their flavour is enhanced even further when roasted. To the point that they almost taste like sweet potatoes!
I ended up making a salad with the lettuce (not really visible), white onion (which I roasted as well), kohlrabi, and added broccoli & cherry tomatoes - with a olive oil vinegar honey mustard dressing. The carrots were the star.”
It looks and sounds amazing - thanks for the recipe, Joseph!
Wild Garlic Butter:
This comes from those stalwarts of good veg ideas, Riverford Organics. They suggest dribbling it onto mushrooms on toast or melting it into spring greens, both of which sound like wonderful ideas, but we think it works with anything.
Ingredients:
- 250g butter
- A handful of wild garlic, finely chopped
- Juice of half a lemon
Directions:
- Mix all the ingredients together, then put into a sausage shape in the middle of a piece of cling film.
- Roll the cling film tightly around the butter and secure the ends. It will keep in the fridge for a few days or in the freezer for much longer.
