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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Uh Oh! There’s Meat in your Veggie Meal!

Last Friday it was revealed that traces of meat have been discovered in supermarket ready meals. Ready meals by both Sainsbury’s and Tesco have been caught out – and the presence of whole animal DNA indicates that the meals contain either meat or animal skin.

This is disturbing as every consumer has the right to know what is in their food.  In our society, it is fast becoming the norm to expect supermarkets to ‘lead the way’ when it comes to environmental issues. We’re expected to applaud them for voluntarily pledging to cut plastic waste by 2025, yet there are small businesses that have existed for years that have been built on environmentally friendly foundations from day one.  Finding meat traces in independently approved ready meals made by the supermarket giants themselves is just another scandal in a long, long line of them. And it’s not going to be the last either.

And yet, they still want us to feel dependent on them. Maybe it’s time we stopped waiting for the giants to decide when it’s time to start caring about the environment. After all – they only decide to change their ways when the consumers start to object to their practices – it’s rarely done for the good of the planet or because it’s simply the right thing to do.

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Big supermarkets work purely for profit – at the expense of the environment, the people who supply them and even their own customers. There are thousands of small, independent businesses out there which have been created out of love and passion for the way things should be done to ensure that everybody along the supply chain – along with the land itself – is treated fairly and with respect.

We keep saying it: The consumers are the ones with the power. We control where our money goes and who we give it to. Choosing where we buy is a powerful form of direct action. Let’s not leave the important decisions to the giants anymore – if we want to ensure that there’s no meat in our veggie meals, let’s make our own! If we don’t want to throw away plastic packaging every day, let’s not buy it in the first place. If we don’t buy it, they won’t put it on the shelves.

Most importantly – as a powerful consumer with the luxury of choice – let’s share that power with the small, independent and ethical business owners rather than the businesses that show us, time and time again, where their real priorities lie. We should make more of a conscious effort to buy from the people that really care, rather than the people that just pretend to.

 

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 New Website & Online Ordering are Here!

“We are what we repeatedly do. Excellence then, is not an act, but a habit.” – Aristotle

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We’ve just launched our new website – complete with online ordering! It’s never been easier to get organic, fresh produce grown by local independent farmers delivered directly to your door!  With this in mind, it’s time to talk about your overall health and wellbeing….

It can sometimes feel quite overwhelming to really invest in your own health and adopt positive life changes, especially when it comes to changing your eating habits. It’s an investment well worth taking though – what you eat directly impacts how you feel, both in your body and in your mind. You wouldn’t fill a car with dirty petrol, so why fuel your own body with anything other than the cleanest and most natural of foods? Up until the beginning of the 20th century, good diet and physical well-being was the foundation of all medical treatment. Unfortunately, overtime, this basic knowledge that our ancestors had acquired about the importance of the nutritional benefits in the foods that were available to them.

We at Greener Greens think that it’s about time that we rediscover what our ancestors once knew and reconnected with our food. Our seasonal boxes contain the fresh produce that your body needs to maintain its health and vitality and is free from chemicals. Trust in nature! It knows best when it comes to growing our food. According to the changing seasons, our bodies need different nutrients to maintain great health. Nature has provided a range of produce that contains exactly what we need to ensure that we’re at our best all year round – both in our bodies and our minds.

Greener Greens offers a quality organic range of fruit and vegetables, grown by certified organic, independent growers, delivered to your door every week. Your first steps towards being healthy and making a positive lifestyle choice starts here!

Visit our website and make your first order today!

Trollburger – Organic & Ethical Fast Food

On a night out in Brighton, I recently stopped to get food at a hut under the station that sold burgers. Whilst waiting for my burger, (vegetarian – plenty of veggie options available) I noticed a few familiar friends on the shelves and quickly  realised that this wasn’t an ordinary late night burger bar –  the Biona ketchup and the bags of Cavolo Nero gave away the fact that this place belonged to someone who wasn’t just buying in cheap – this was an ORGANIC fast food place! So a few days later I went back and spoke to Paul Clark, the owner of Trollburger in Brighton.

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Paul is passionate about good, ethically grown food. All of his ingredients are organic or are locally grown and all of his produce is purchased from independent growers. He started out as street food stand in April 2012, serving burgers from a trailer in a car park as The Troll’s Pantry, before taking to a pub kitchen. In October 2016 he went back to his roots and created Trollburger. He says ‘I’m now done with pubs and feel the street is where I should have been all along.’ Part of the reason for this is that there is opportunity to engage with his customers which is an important part of what he does.   He feels (rightly) that there is a real problem with organic and ethical food – in that it is often seen as pretentious, and reserved for fine dining in expensive places.  A lot of people feel that eating responsibly is something that is not available to them, whether it’s unaffordable or just out of reach through location.

One of Paul’s reasonings about burgers is that they cross class boundaries – everybody loves a burger! This takes any pretentiousness away, as they are being cooked and eaten in such a relaxed and fun environment that it’s impossible to argue that this organic and ethically sourced food is not for everybody. Being face to face with his customers also allows Paul to talk to them about his passion for food (which is infectious) and to encourage people to do their bit for the ethical food movement.  As he said to me, he ‘feels part of a movement that’s swept across Brighton’, and it’s really good to see street food take such a strong stance on sustainable food, championing local produce, animal welfare and zero food waste.

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The beef in Troll burgers is sourced from Sheffield Farms, and the home-made seasonal sauces, pickles and veggie patties are all topped with High Weald Dairy cheese and served in a Flint Owl bun. Trollburger is about creating affordable mouth watering dirty burgers, made using the finest local and seasonal ingredients. If you’re ever in Brighton, you should definitely take a stroll under the arches and go grab yourself one. And in the meantime, remember that ethically sourced food is not for someone else, it’s for everybody. Organic and locally sourced is the way that food should be, even if you’re drunk and stumbling home at three in the morning.