A workers' cooperative growing food on London's edge in the Lea Valley

22 April 2015

In the bags this week:

Produce from: Hughes Organics (Norfolk), Breckland Organics (Norfolk B), Woodlands Organics (Lincolnshire), Riverdale Farm (Cambridgeshire) and other small farmers in East Anglia, Sarah Green (Essex), our Hawkwood Plant Nursery growing site (Chingford) and local ‘Cropshare’ growers. Produce occasionally comes from organic farmer and local wholesaler Perry Court Farm (Kent) and from organic wholesaler Langridge (especially non-UK fruit). Contents may vary due to availability.

Standard vegetable bags have Sante potatoes, cauliflower, beetroot (Lincs), carrots (Scotland), onions (Cambs), mixed salad (Chingford), spinach (Norfolk) and Pak Choi (Suffolk). No potato bags have leeks (Kent).

Large vegetable bags have same as standard with more potatoes, onions, carrots, beetroot mixed salad, plus leeks. No potato bags have Savoy Cabbage (Essex).

Medium veg bags have Sante potatoes, cauliflower, beetroot (Lincs), onions (Cambs), spinach (Norfolk) and mixed salad (Chingford). No potato bags have Red Curly kale (Essex).

Small vegetable bags have Sante potatoes, onions (Cambs), cauliflower (Lincs), Spring greens (Essex) and beansprouts (Chingford). No potato bags have watercress (Chingford).

Standard fruit bags have bananas (Dominican Republic), Navelina oranges, Clementines (Spain), Topaz apples (Kent) and rhubarb (Chingford).

Medium fruit bags have bananas (Dominican Republic), Navelina oranges (Spain), Topaz apples (Kent) and rhubarb (Chingford).

Small fruit bags have bananas (Dominican Republic), Topaz apples (Kent) and rhubarb (Chingford).


About the Produce:

Beansprouts (Chingford): Protein rich and full of Vitamin C and B vitamins, these filling, crunchy little sprouts are perfect for salads or stir-fries. Try with a splash of sesame oil, garlic and ginger or in their natural naked glory (with a little sea salt).

Watercress (Chingford): Mysteriously watercress grows with vim and vigour here at Hawkwood, even without clear fast running water. When cooking in soups we like to leave some of the stems on – to protect some of the most pungent peppery flavour.

Beetroot (Lincolnshire): This week’s red beetroots are from Woodlands Organics in Lincolnshire. Once utilised by the Greeks for their medicinal qualities, these garnet-hued roots can be grated for a sweet and sour salad with nut oil, vinegar, horseradish, and dried fruit, or slowly roasted for a sweet earthy soup – delicious with yoghurt and toasted cumin seeds.

Navelina Oranges (Spain): This week’s variety inherited its namesake from the navel protuberance at the end of its round body which contains a tiny embryonic fruit. The special sun imbued sweetness of these juicy Spanish natives is hard to resist. But if you can refrain from eating immediately, the skin is particularly good for making preserves or as candied peel.

Categories:  In the Bags This Week