Why Rainbows are Important

Spare a thought for your poor old liver, who might have had a hard time this Christmas. It’s your biggest detoxifying organ, and to do its job properly it needs a solid supply of minerals, vitamins and antioxidants to function well.

You don’t need to go on a major detox diet after Christmas to start feeling better – just by eating organically you’re helping your body jumpstart into doing what it does best – keeping you healthy, happy and balanced.

One way of ensuring that you’re giving your body everything that it needs is to remember this golden rule – always put a rainbow on your plate.  Coloured vegetables contain different nutrients, all of which are important to your  body. By including vegetables of every colour in to your meals, you’re ensuring that you’re giving your body everything it needs to be at it’s best.

Instead of resorting to the same recipes or choosing the same ‘safe’ fruits and vegetables this January, why not start to experiment with the fresh produce that you’re eating? Below are a list of key colours and vegetables, along with their health benefits, to get you on your way.

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Green Veg

Why not try… Broccoli, leafy greens such as spinach, kale and chard, celery, cabbage, avocado, kiwi fruit, romanesco cauliflower, leeks, runner beans or peas?

Health benefits:  Green veg is great for your skin and hair!  Vegetables such leafies (especially kale) are rich in calcium, which ensures strong teeth and bones. Antioxidants such as vitamin C and lutein are great for maintaining healthy eyes and sight, as well as aiding in preventing muscular degeneration.

 

Red and Purple Veg

Why not try… Tomatoes, red peppers, cherries, beetroot, purple cabbage, purple kale, purple sprouting broccoli, aubergine, red onion, purple carrots or strawberries?

Health Benefits:  Red wine is said to be good for your heart because it contains an antioxidant, called resveratrol, which can boost your health. The purple pigment in all of these fruits and vegetables contains resveratrol and flavonoids which can help decrease blood pressure by helping to relax the arterial walls, thereby decreasing the pressure in the arteries and allowing better circulation.

In addition to reducing heart disease risk, antioxidants in foods like those listed above can reduce the risk of certain cancers, like colon and prostate cancer.

 

Yellows and Orange Veg

Why not try…Squash, bananas, swede, carrots, apples and pears, citrus fruits, yellow and orange peppers or golden beetroot?

Health benefits: Citrus is probably best-known for containing Vitamin C, which boosts the immune system and can protect your body from disease. But that’s not all that the vitamin is good for—it also promotes healthy skin and vision, and protects against heart disease and prenatal health problems. They also contain beta-carotene, which is excellent for maintaining eyesight.

 

White Veg

Why not try…Potatoes, garlic, mushrooms, white cabbage, celeriac, turnips, cauliflower, bok choy or onions?

Health benefits: When making the rainbow on your plate, don’t forget the more neutral shades! White coloured vegetables are nutritional powerhouses, containing nutrients like magnesium, fibre and potassium that are often lacking in many of our diets.

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There are so many vegetables out there for you to try – as long as you reach for the rainbow, you can try every combination under the sun and still get everything that your body needs to perform at its best! Experimenting with new foods and cooking techniques can be extremely rewarding, especially if you know that the end result is a far healthier lifestyle for you and your family.

To see the full rainbow range of organic vegetables that we have on offer at the moment, please visit our website!

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Christmas Dinners & Festive Feelings

Every year we team up with several local organisations and charities to help others at Christmas by putting together an “unwrapped” present scheme that benefits others in your community. Unwrapped gifts are a way of giving two gifts in one – you can buy a gift for a cause you really believe in on behalf of one of your friends or family.

We have developed our Greener Greens Unwrapped gifts over several years. We work with local Children’s Centres and charities to bring fresh organic veg, fruit and one or two sweeter goodies to local families and individuals who could benefit from help at Christmas.

Last year our Unwrapped gifts fed over 350 people with 450kg of fruit and veg going to Crawley in our family bags and over 115kg of fresh produce going to Redhill for the VARB Festive Feast.  We cannot do this without our amazing customers and are particularly grateful to those who have participated since we started it about 10 years ago.

We supply the produce at cost, and our team fill the bags before passing them to the organisation or Childrens’ Centre for distribution. The family bag contains 8kg of veggies and fruit. You pay for the bag, let the team know who you are buying it on behalf of and Greener Greens send your friend or relative a card letting them know what you have bought.

This year we will provide fresh organic produce to VARB – (Voluntary Action Reigate & Banstead) for the second year running. VARB devote themselves to building connections between charities and businesses and working together for the benefit of local people. They are holding a ‘Festive Feast’ lunch on Christmas Day for those who either spend Christmas Day alone, or families who can’t afford a Christmas lunch.   We at Greener Greens are selling 20 “bags” of produce for this event with each bag comprising sufficient food for a 7 people.  Thus we raise enough money to pay for produce for 140 and the wonderful team at VARB can concentrate on entertaining those who need it most this Christmas.

This year we’re also donating fresh fruit to the children of  St Clement’s Catholic Primary School for them to eat throughout their Christmas events instead of other unhealthier options!

So if you can afford to help spread the joy of giving this Christmas, then please consider helping us out to help ensure that others can enjoy their Christmas too. In addition to giving lots of local people a head start at Christmas, you are helping to support our independent growers.  Please get in touch with us if you are interested in buying a bag for someone this Christmas!

If you would like to get involved or find out more about VARB please contact  lisa@varb.org.uk or call 01737 762 115.

Winter Soup Recipes

As you’re probably aware, we’ve opened a shop in Suffolk (apologies for the non-stop talk about it!)

One thing we’ve started doing at the shop is selling takeaway soups using the organic produce that we sell, which have been going down a storm.  We’ve had a lot of interest in the recipes that we use, so we thought we’d share a few of them here.  The ones that I’ll tell you about are all of the recipes that I’ve used in the past week.  All of the produce is seasonal and is available now through the box scheme on the Greener Greens website.

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Butternut Squash, Red Pepper & Sweet Potato Soup

  • One large butternut squash, peeled and halved
  • Two red peppers
  • Two medium sweet potatoes, halved
  • Pinch of nutmeg
  • Two cloves of garlic
  • One vegetable stock cube in 700ml hot water
  • One handful of green lentils

This one is dead easy  – simply roast the peeled butternut squash and the halved sweet potatoes at 180 degrees in the oven for around ten minutes. Whilst they’re roasting, chop the garlic cloves and the peppers and gently fry them until soft and then add the nutmeg.

Then, add the squash and the sweet potato into the pan and add the stock with the water. Let the pan simmer with the lid on until everything is soft. Then, blend the mixture using a hand blender. Add more water if you require a thinner soup, and add more nutmeg, salt and pepper to taste. We add chopped parsley too.

 

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Carrot and Sweet Potato Soup

  • 500g orange carrots, roughly chopped
  • 3 medium sweet potatoes
  • One clove of garlic
  • One red pepper

This soup is a really lovely winter warmer. I kept it quite thick when I sold it in the shop, again with chopped parsley on top. The colour is gorgeous on this one (unlike the purple carrot one!) So

Chop and boil the carrots in water that just covers over the top of them. Meanwhile, fry the garlic, turmeric, chilli and ginger in a pan. Once the carrots have softened, add the fried ingredients to the pan and blend using a hand blender.  Add salt and pepper to taste.

 

Purple Carrot, Chilli, Ginger & Turmeric Soup

  • Two bunches of purple carrots
  • Half a chilli
  • One clove of garlic
  • One arm of ginger (or more to taste)
  • One finger of turmeric
  • One handful of green lentils.

This soup has a great kick, but looks very dark. The lentils add a beautiful glossy sheen to the soup when blended. This one is better thinned out and is delicious with natural yoghurt and coriander on top.

Chop and boil the carrots and lentils in water that just covers over the top of them. Meanwhile, fry the garlic, turmeric, chilli and ginger in a pan. Once the carrots have softened, add the fried ingredients to the pan and blend using a hand blender.  Add salt and pepper to taste.

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Pumpkin, Red Pepper & Nutmeg soup

  • One large pumpkin
  • One courgette
  • Two cloves of garlic
  • One large onion
  • Three red peppers, roughly chopped
  • Nutmeg, a generous amount
  • 750ml stock

This soup is a lovely looking winter warmer. It’s a great use for a pumpkin that’s been designed for eating and not carving!

Fry the onion, courgette, garlic and peppers in oil with the nutmeg until they have softened. In the meantime get stuck into the pumpkin! Scrape out the seeds and peel off the skin before cutting into chunks and adding into the mix. Don’t add the stock for a few minutes – let the pumpkin soften in the heat before adding it in. Once it’s in, put the lid on the pan and allow to simmer for around ten minutes, or until the pumpkin is softened.

Once everything has gone a bit mushy, blend with a hand blender and add salt and pepper to taste. Add chopped basil on top if you like, it compliments the soup really quote nicely!

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We’re Backing British Farming, and it’s Exciting!

Today is Back British Farming day!  Did you know that UK food self-sufficiency is now just 61% – down from 75% in 1991?  The campaign by countryside magazine highlights acres of reasons why British farming deserves your support, as well as offering you the chance to make a real difference.

The day coincides with the week that we took part in Go! Organic –  a London-based festival encouraging people to take part in organic living. We built and constructed a pop-up farm shop for the people of London, at which we showcased five of our key British growers.

The event was a huge success, with people lining up to buy our produce! We were very proud to be able to shout about the growers  – Sunshine & Green, Cherry Gardens, Tablehurst Farm, Dynamic Organics and Sweet Apples Orchard. Daniel from Orchard Farm’s eggs also went down a storm.  We had several comments on the quality of our produce, with some people even asking if it was real – the ultimate compliment.

We pride ourselves on our growers and the quality of our produce and our British farmers who are working hard to enhance the British countryside, protect the environment, maintain habitats for native plants and animals and support wildlife species. Whether it’s helping birds get through the winter months by putting down seed, establishing woodlands and hedgerows to create habitat for animals or planting fields of pollen and nectar rich flower mixes to feed bees and butterflies, British farmers are taking action every day.

Our growers take real pride in the land that they grow on, and try to encourage and enhance wildlife every step of the way. For example, Jonathan at Cherry Gardens Farm collects fallen apples over the summer and stores them until the winter, when he puts them out for the birds that may be struggling with the frozen ground, and Blueberry Bob in Horsham practises biannual thinning and coppicing of  woodland on the farm, which has encouraged flora and shrubs such as bluebells, narcissi and snowdrops, buddleia and elder and has recently received a forestry commission grant for coppicing regeneration.

With the spirit of buying British in mind – it’s time to introduce our new line of BRITISH GROWN pulses and grains! We’ve started stocking Hodmedod’s, who specialise in British grown chick peas, spelt grain, lentils, and – for the first time – British grown Quinoa. We’re very excited to have them on board, and are hoping that you can revolutionise your cupboards and eat more of these protein-based little treasures, safe in the knowledge that they’ve come from a local grower with a transparent food chain.

Buying British has never been more important. With climate change, rising diet-related ill-health and widespread declines in our wildlife, the need to produce healthy food, cut food miles and protect our wildlife is getting more important. Choosing how we eat is a simple but powerful form of direct action:

 

1.BUY BRITISH

  • Buy British food with a transparent supply chain – so you know the journey that your food has taken to get to your table. This way you can ensure that your food is of the highest quality, and that the farmer who grew it has been cut a fair deal.

 

2. EAT WITH THE SEASONS

  • You can check out the Great British Larderto find out when British fruit and veg are at their best. It’s important to eat seasonal produce because that allows you to buy British all year round. This cuts food miles and guarantees that your food has come from a place of quality.


3. CARE FOR THE COUNTRYSIDE

  • British farmers are custodians of around 75% of the British countryside. It’s important that we too take responsibility for it too.  Whilst out enjoying the countryside, make sure you take your litter home, follow the countryside code, and if out with your four legged friends, keep them on a lead around livestock and pick up after them.


At Greener Greens we take pride in our growers. All of them are independent, certified organic or biodynamic, and take great pride in their produce. This shows in the quality of the produce in our boxes that we send out weekly. The farms that we collect from all take great steps to preserve and encourage their natural environments and habitats. If you shop with us, you can guarantee that you’re backing British farming.

Ham Parade Market

We at Greener Greens believe that fresh, organic produce should be available to everyone. This is why we sell at markets on a regular basis. We are at Horsham Market twice a week (Thursday and Saturday), as well as at Ham Parade Market once a month.

 

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Ham market takes place from 10am – 2pm on the first Saturday of every month, bringing fresh produce to Ham Parade, as well as tasty street food, beautiful local crafts and entertainment for all the family.

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Ham Parade Market is plastic bag free. This means that you’re actively encouraged to bring your own bags, or buy a ‘Ham Bag’ once at the market. There’s a huge variety of stalls at Ham – everything from street food to arts & crafts, fresh produce and meat & dairy products.​

Each month, Ham Parade Market support a local charity by running a raffle to win a HAMper of goodies.   (This month they are supporting The Basement Door, a Richmond-based organisation providing training and support for talented young musicians.) All the money you spend and donate at the markets really does help the local community – since the market launched in October, Ham Parade Market have already raised well over £3,000 for local charities.

 

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Greener Greens always have a stall at this market, and we really enjoy the atmosphere. We are the only organic stall at the market – and the locally grown organic produce that we sell always goes down a storm (particularly our biodynamic eggs – one customer buys at least six boxes at a time!)  It’s very rewarding to be able to provide a community with such high quality produce and to give people the option to buy food that has been grown the right way. We hope to see you at the next market – Saturday August 4th!

A Surrey Kitchen Recipe: Chicken and Mange Tout Stir Fry

We recently got in touch with Emma, a fabulous set-taught chef who runs the blog Surrey Kitchen. We asked her to create a recipe for the summer from some produce that we sent her. We were lucky enough to get two recipes back! The last one was a gorgeous vegetarian asparagus frittata.
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This time we’ve got a great recipe for a chicken stir-fry. Remember, if you’re vegetarian you can replace the chicken with soya products or go on ahead without it.  This recipe is wonderfully quick, making it a perfect one for a manic work or school night.

Chicken and Mange Tout Stir Fry

 

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Emma says:

“Chicken stir-fry is very quick, healthy, easy to make and relatively low cost.  The  beautiful Magetout or snow pea/snap pea from Greener Greens are low calorie, high in vitamin C, Vitamin A and K and prevents against a host of diseases from cancer to heart disease and even depression.  Carrots are a wonderful source of beta-carotene, fibre, vitamin K, potassium and antioxidants.  A perfect dish to enjoy this summer in your garden with a glass of something cold.”
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Serves 2-3

Cooking time: 20 minutes

Ingredients

1 tablespoon olive oil

1 onion chopped

2 cloves garlic, minced

½ teaspoon fresh ginger

2 tablespoons oyster sauce

A splash soy sauce

Salt and pepper

2 chicken breasts

2 carrots sliced into thin strips

200g mangetout

1 large Portobello mushroom chopped

Coriander to garnish

 

Preparation Method:

 

1) Heat the oil in a large frying pan and fry the chicken for 5-6 minutes or until browned.

2) Add the onion, carrot, mangetout and mushrooms and fry for a further 4-5 minutes, stirring occasionally.

3) Add the chopped garlic, soy sauce, oyster sauce and season with salt and pepper.

 

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That’s it, simple yet incredibly effective. Please let us know what you think, and for more recipes visit Emma’s blog – Surrey Kitchen.

 

Bake With Jack: Another Exciting Recipe

We were lucky enough to get a recipe from Jack last year – and now Bake with Jack is back! Chef Jack Sturgess is passionate not only about baking – but about spreading the message that anyone can make their own bread from home. He runs workshops, demonstrations and classes across Surrey to prove that ANYONE can make their own, and that it’s not scary!

He says that he started Bake with Jack because:

Modern bread in the UK is awful (my personal opinion). It is laced with processing aids and artificial additives. In my opinion the structure and texture of it alone is enough to give us a dodgy tum!

Because bread making shouldn’t be a confusing, scary process. Let’s keep it simple because you can do it.

Homemade bread is delicious, and all the more delicious because the flavour is elevated by the pride you feel for having made it yourself! With your hands and your heart.

We wholeheartedly agree with this, and were intrigued to see whether we could collaborate with him in any way. So a couple of weeks ago we sent Jack one of our seasonal veg boxes to see what he could make of it. We’ve been lucky enough to get something back, and we’ll be hearing from him with yet another recipe over the next couple of weeks!

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Here’s the recipe – enjoy. And thank you to Jack for sharing this with us, we are really excited that you’ve come up with something so brill! I can’t wait to try this for lunch one day this week.

 

Grilled Asparagus Ciabatta with Lemon and Tarragon Pesto

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Serves 2

 For the Pesto:

 

20g          Greener Greens organic tarragon leaves

80g          Olive oil

10            Toasted pine nuts

20g          Finely grated pecorino

Pinch of Salt

 

12            Greener Green organic asparagus spears

1               Ciabatta

1               Clove of garlic

½               Lemon

4tbsp     Greek yoghurt

 

Olive oil

Black Pepper

Salt

 

 

 

First make your pesto. Put the olive oil, tarragon, pine nuts and a pinch of salt into a mini food processor and blend together. You can make it quite smooth if you like but I like mine to be coarse. Add the pecorino and pulse until it is just combined. Taste for seasoning and adjust if you need to.

 

Trim the woody ends off the asparagus spears, peel and halve the garlic clove, and cut two chunks of ciabatta. Rub the cut side of ciabatta with a little olive oil.

 

Heat a griddle pan over a high heat until it is just smoking. Grill your ciabatta for around 2-3 minutes until charred and when they are still warm rub the grilled side with the cut side of the garlic and season with a little salt. Put the ciabatta toasts on two plates.

 

Next get the asparagus onto the grill. I like to hold mine down with a potato masher to be sure they get charred evenly all the way up the stems. Grill for 2-3 minutes, then turn them over and grill the other side the same. No need for oil at this stage as it’ll just make your kitchen smoky! When they are ready they should be charred and blackened in lines with still some bite.

 

Place the hot asparagus into a large mixing bowl, add three tablespoons of your pesto and a good squeeze of lemon. If your pesto is well seasoned you shouldn’t need to add any salt at this point. Toss the asparagus to dress it nicely all over then arrange the spears on top of your toasts.

 

Finish with two tablespoons of Greek yoghurt on each one, a drizzle of the pesto that’s left in the bowl and a little black pepper. Serve!

 

TIP: Any leftover pesto will keep nicely in the fridge for two days.

 

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National Vegetarian Week: A Rather Special Recipe

To celebrate National Vegetarian Week, over the next four weeks we will be collating recipes from a variety of talented cooks and chefs. All of the recipes have been inspired and created by the produce that we have provided. Our aim is to prove that – whether you’re a Michelin starred chef, a baker or simply somebody that enjoys cooking, organic and vegetarian food is for everybody.  We’re really curious to see the different ways that our selection of produce is going to be used!

This week, we have teamed up with Javier Lopez – Chief Food Evangelist for the Winton Group. By combining our beautiful, independently grown produce and his exquisite culinary technique, a truly stunning recipe has been created. This recipe is perfect for special events and dinner parties, or for somebody who just wants to try something different. Read on to find out how to make this fabulous starter – and remember – all of this produce can be sourced locally by us, which will make it taste even better!

 

 

Chard, Spinach and Wild Garlic Millefeuille

 

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Ingredients for 4 portions, as starter:

2 duck eggs

50g Maldon salt

30g coconut sugar

25g fennel pollen

100g goat’s butter

50g fermented wild garlic

50g chard

50g perpetual spinach

40g wild garlic

Flowering shoots to garnish

 

Method:

  • You will need to cure your eggs a day in advance; combine 50g of salt, 30g of sugar and 25g of fennel pollen in a bowl, place half of it on a flat tray or container and make a small well with the back of a spoon, place the duck egg yolk (ensuring no egg white remains) in the well and cover with the rest of the cure mixture. Refrigerate for 24hours.

 

  • Clarify (skim the surface of the liquid as it is heated to remove impurities) 100g of goat’s butter, saving the milk solids for other use, add 200g of fermented wild garlic leaves, buds and flowers and a leaf of raw wild garlic. Puree until very smooth and add a little fennel salt.

 

  • Blanch (scald in boiling water and remove after a brief  interval) the fresh chard, spinach and wild garlic leaves in salted water and immediately refresh in iced water, quickly drain and dry.

 

  • Layer the leaves one by one brushing a little fermented wild garlic butter in between each layer, build it up until is around 3cm tall and refrigerate. Once cold, portion it by timing into rectangular pieces.

 

To Serve:

  • Get the yolks out of their cure and lightly rinse in cold water. Set aside.

 

  • Place the vegetable millefeuille onto a plate and wrap it with clingfilm, place the plate on top of a simmering pan with water and let it warm for 5-6 minutes.

 

  • Gently remove the millefeuille of the plate and place onto your serving plate or bowl, cut the egg yolks in half and place half of it on top on the millefeuille. Garnish with a raw shoot and its flower (you can use peas, wild garlic, nasturtium, chickweed, etc)

 

Recipe by Javier Lopez, Chief Food Evangelist.

 

Keep checking back for our follow up recipe posts! In the meantime – enjoy this one!

Our Growers: Michael Hall School

The 2 ½ acre walled garden at Michael Hall School unites many activities.  Within the garden, they grow about a hundred varieties of vegetables, herbs, flowers, and top fruit, all to Demeter standards – the largest certification organisation for biodynamic agriculture. Compost is important to biodynamic gardening and Michael Hall maintain a variety of compost heaps around the garden.  They have two old fashioned wooden greenhouses, three polytunnels, and the original Victorian propagation houses.  They’ve also just recently installed a new flow form which is used to improve the irrigation water for the seedlings, and to make nettle, comfrey and compost teas.

Because Michael Hall School, as well as supplying us with some of our wonderful produce, is also a Steiner school, part of the garden is entirely set aside for gardening teaching. There is a gardening classroom, the children’s propagation house, a bread baking oven, and tools for garden and woodland crafts.   Children have their garden beds there and it is where their gardening lessons take place.  In winter, they roam beyond the garden into the rest of the Michael Hall estate to learn about woodland management. What a fabulous way of learning!

The aim of Michael Hall School is to combine beauty in the garden with growing an abundance of good biodynamic vegetables for the school canteen, the garden shop and the local community.

We’d like to thank Laurie, the gardner responsible for providing us with beautiful produce that we can then pass on to you. At the moment, we have perpetual spinach, rainbow chard and lettuces from them. You can buy them online and have them delivered to you for free here.