A-Z of RIverford Veg

Swede or salsify?

This A-Z will help you identify all the veg in your box and give you tips on how to store, prepare and cook them.

For a few ideas on how to use up the last odds and ends, flip to the back.

If you’re still stuck with a mystery veg in your box, there is lots of info on our website, riverford.co.uk.

Or call us at the farm on 01803 227 227 and we’ll help you out.

More recipes If you enjoy these quick cooking ideas, you can access full recipes for free online.

- Visit riverford.co.uk/recipes - D ownload our recipe app by searching for ‘Riverford’ in the Apple App store or Google Play.

- Watch recipes at YouTube.com/riverfordorganicveg -W e also have four cook books rich in veg inspiration

Asparagus Store & prep

Store in the fridge and eat as fresh as possible.

To prepare, snap off the woody bases: bend the spear gently and it will break naturally where the toughness ends.

Cook

Blanch, boil, grill or roast. Toss into pasta sauces, risottos and stews at the end of cooking.

Friends with UK season April - June

Butter, eggs, lemon, mint, mushroom, new potatoes, nuts (especially hazelnuts), orange, parmesan, peas, pine nuts, prosciutto, bacon.

Aubergine Store & prep

Store in a salad drawer in the fridge for up to a week. To prepare, wash, then cut off the stem and leafy cap. Slice or chunk as needed.

Cook

Try sliced on the griddle or BBQ. Also good cubed and roasted, or added to curries, stews and ratatouille.

Friends with

Asian flavourings (chilli, ginger, mirin, miso, soy sauce), cheese (especially feta, halloumi, mozzarella, parmesan), garlic, lamb, pomegranate, sesame (oil, seeds, tahini), summer herbs, tomato, walnuts.

Beetroot Store & prep

Remove any stalks and leaves as soon as you can, or they’ll draw moisture away from the beetroot itself.

Store unwashed in the fridge or on a cool veg rack.

Cook

Boil or roast whole, or chop into chunks before roasting. Or, grate raw into salads and slaws.

Friends with

Cheese (cottage, blue, goat’s, feta), dairy (soured cream, yogurt, crème fraîche), cumin, herbs, horseradish, nuts (especially hazelnuts and walnuts), oily fish, orange, seeds, vinegar.

Broad beans Store & prep

Kept in their pods in the bottom of the fridge, they should stay fresh for a week, even if the pods wilt.

When ready to cook, split open the pods to reveal the beans.

Cook

Boil briefly for 1-3 mins. Double-pod them if you like, by slipping the bright green hearts from their skins. Serve as a side, add to pasta sauce and risotto, or blend with olive oil and herbs to make a dip.

In season May - July

Friends with

Cheese (feta, goat’s, halloumi, mozzarella, parmesan, ricotta), bulghur wheat, couscous, gnocchi, pasta, potatoes, rice, herbs, lamb, lemon, bacon, chorizo, pancetta, roast pork.

Brussels sprouts Store & prep

Store in the fridge. They will last 2-3 weeks on the stalk, or about a week off it. To prepare, remove any ragged outer leaves, trim the base, and rinse. Don’t bother scoring crosses; it just makes them soggy. We will sometimes give you sprout tops, too; treat those as a mini, open-hearted cabbage.

Cook

Boil or steam until just tender, fry with bacon lardons and nuts, oven-roast, or shred into a stir-fry.

Pea k season November - January

Friends with

Lemon, vinegar, anchovies, dairy, cheese (hard or blue), herbs, nuts, mustard, onion, cured pork, spices (pepper, carraway, chilli, nutmeg, mustard seeds).

Cabbage Store & prep

Most varieties will keep in the fridge for a fortnight or so. To prepare, discard any tough outer leaves and the central core. Wash well. For speed, roll a few outer leaves into a sausage shape before slicing.

Savoy

Cook

Eat raw in coleslaw or salads. Shred into stir-fries, curries, soups or stews. Boil, steam or braise and top with butter as a side to meat dishes.

Friends with

Onion, garlic, chives, anchovies, beef, apple, lamb, mustard, cured pork, smoked fish, soy sauce, spices (caraway, chilli, coriander seed, ginger, juniper, mustard seed, nutmeg, pepper).

Cabbage is harvested all year round. Varieties that might turn up in your box include:

Hispi

May-October Less long-lasting; only keeps for a week in the fridge. Crunchy, with a sweet, delicate flavour. Good steamed, stir-fried or simply cooked in butter.

January King

January King

October-February Crunchy texture and sweet flavour. Like Hispi, it’s good steamed, stir-fried or simply cooked in butter.

Red cabbage July-December

Cook low and slow until tender. Or, slice very thinly to enliven green salads and slaws.

Savoy

July-March

Hispi

Robust texture and strong flavour. Ideal for hearty soups and stews. A good substitute for Cavolo Nero.

Tundra

September-March A reliable late winter cabbage, like a cross between a white cabbage and a Savoy.

White cabbage July-January

Tundra

A good texture for coleslaw. Or, quick-cook it with butter and caraway seeds.

Calabrese broccoli Store & prep

Store in the fridge and it will be good for about a week. It should still taste good if it’s a little floppy.

Wash then slice into equal-sized florets. Don’t waste the stalk - it’s super sweet and full of goodness.

Cook

Boil, steam, or roast. Fry with bacon and toss through pasta. Or, add to curries and stir-fries.

Grown by us August - October

Friends with

Tomato, anchovies, olives, blue cheese, parmesan, bacon, eggs, chilli, sesame, soy sauce, mustard, nuts (especially almonds), orange.

Cardoon Store & prep

Store in a plastic bag in the fridge for a week. To prepare, run a knife down both edges of the stalks, removing the line of small leaves. Use a small knife or peeler to pare away the tough outer layer and strings. Finally, slice into 2-6cm crescents.

Cook

Boil in salted water until completely tender (15 mins -1 hour, depending on size and age). Dress with vinaigrette, stir through stews, or layer in a gratin.

Friends with In season spring- October

Lemon, white wine, vinegar, anchovies, cured pork, dairy, eggs, green summer veg, herbs, mushrooms and truffles, shellfish (especially crab and prawns).

Carrot Store & prep

Unwashed carrots will keep for several weeks in a paper bag on a cool veg rack. If they come bunched, twist off the tops so that the carrots themselves stay juicy. You can usually just scrub the summer and autumn crop, but might need to peel them in winter.

Cook

Don’t boil them to death! To intensify their natural sweetness, roast, stir-fry, or cook with a little butter.

Or, enjoy them raw in salads and slaws.

Friends with

Citrus, herbs, honey, nuts, raisins, sesame, ginger, spices (black onion seeds, star anise, cardamom, cinammon, cumin, coriander seeds, fennel seeds).

Cauliflower Store & prep

Store in the fridge with the leaves on. Best eaten within a couple of days, although it can last up to a fortnight. To prepare, strip the leaves, cut the stalk into batons and the curd into even-sized florets. If the leaves are fresh, try cooking them too.

Cook Pea k season October - May

Don’t overcook it - cauli should have a nice bite. Boil or steam for 3-4 mins, or roast in the oven for 10.

Or, blend into a purée instead of mashed potato.

Friends with

Butter, capers, cheese, chillies, citrus, mustard, nuts (especially hazelnuts and pine nuts), olives, spices (cumin, coriander, turmeric), vinegar.

Celeriac Store & prep

Store in the bottom of your fridge. It should keep for several weeks. Give it a scrub, then peel and cut off all the knobbly bits and any leaves. Chop into chunks, or matchsticks if using raw.

Cook

Roast and add to wintry stews and soups. Mash on its own or half-and-half with potato. Or, eat raw in salads or rĂŠmoulade.

Available October - ear ly spring

Friends with

Apple and pear, caraway, cheese (especially blue and parmesan), cream, white fish, mackerel, scallops, herbs, horseradish, lemon, mustard, nuts, roast pork, bacon, ham.

Celery Store & prep

Celery will keep in the fridge for at least a week.

Wash before use. A potato peeler will get rid of the fibrous strings of the outer layer.

Cook

Our unblanched organic celery is often better for cooking than eating raw. Sweat gently in a little oil with carrot and onion to form a flavour base for stocks, soups and stews.

Friends with U K season July - October

Blue cheese, cheddar, brie, cream, ham, bacon, chicken, nuts (especially walnuts and hazelnuts), apple, grapes, tomato, parsley, tarragon, salad leaves, mayonnaise, carrot and onion.

Chard Store & prep

Keep in a plastic bag in the fridge. It will last 3-4 days - a little longer than spinach. Strip the green leaves from the stalks and cut the stalks into smaller pieces. Wash both well.

Cook

The stems will need a couple more mins cooking time than the leaves. Stir into pasta, risotto, stews, soups, and curries. Or, make a cheesy gratin.

Friends with In season June - November

Asian flavourings (chilli, ginger, sesame, soy), cheese (especially ricotta and feta), dairy, dried fruit, garlic, lemon, mustard, olives, cured pork, spices (cayenne, chilli, mace, nutmeg, paprika).

Chilli Store & prep

Store in a plastic bag in the fridge for 1-3 weeks.

To prepare, cut lengthways and slice off the stem (remove the seeds and membrane if you want a milder heat). Wash your hands thoroughly and avoid touching your eyes or any sensitive skin.

Cook

Use whole to infuse a curry, or add finely chopped to salsa, stir-fries, pasta sauces, or even salads. Taste a little from the tip to find out how hot a chilli is before adding a whole load to your dish.

Friends with

Green veg, tomato, sweet potato, pulses, dried or tinned beans, coriander, parsley, citrus, chocolate.

Courgette Store & prep

Keep in the salad drawer of the fridge and use within a week. There’s no need to peel - just wash them and trim the ends. If you find yourself with an overgrown courgette, with a spongy inside, it’s worth removing the seedy core.

Cook

Chargrill in strips, roast, stir-fry, or add to curries and chillies.

UK season June-September

Friends with

Cheese, chilli, herbs (especially basil, coriander, dill, mint), Indian or Mexican spices, lamb, lemon, Mediterranean flavours (anchovies, capers, garlic, olives, pine nuts), peppery leaves, bacon, tomato.

Cucumber Store & prep

Store in the salad drawer of the fridge in a plastic bag. They’ll last a week or so, but are better fresh.

After washing, there’s no need to peel. You may wish to slice the cucumber lengthways and use a teaspoon to remove the watery seeds before chopping.

Cook

Think beyond just slicing into salads. Grate into tzatziki, make raita for curries, pop a slice into G&T, add to stir-fries, braise in butter, steam, grill or bake.

Friends with Harvested in Devon June - October

Feta cheese, herbs (basil, chervil, chives, dill, mint), melon, oily fish, shellfish, tomato, vinegar, walnuts, white fish, yogurt and cream.

Fennel Store & prep

It should easily last a week in the salad drawer of the fridge. Remove any green fronds; it keeps better without them. Add the fronds to salads and pastas.

To prepare, wash the bulb, slice off the base and any stems, and remove the outer layer if discoloured.

Cook

Fres h from our field s July -September

Chop into wedges for boiling, braising or grilling.

Slice very thinly to eat raw in salads. Or, dice as you would an onion and fry gently to form the base of a risotto, pasta sauce, soup or stew.

Friends with

Apple and pear, carrot, chicken, citrus, fish, shellfish, lamb, nuts, olives, parmesan, pork.

French beans Store & prep

Store in a bag in the bottom of your fridge, where they should keep for a week. When fresh, they should snap in half cleanly. Top and tail (or just top).

Cook

Cook in plenty of boiling water for 3-4 mins, or a little longer for less bite and squeak. If you’re going to use them cold, drain and plunge into cold water straight away to lock in the bright green colour.

In season June - October

Friends with

Garlic, onion, lemon, vinegar, Asian flavourings (chilli, ginger, sesame, soy), cured meat, herbs, honey and sugar, nuts, salty things (anchovies, capers, feta, olives, parmesan), tomato, tuna.

Garlic Store & prep

We offer wet (fresh) garlic and wild garlic leaves in spring, and dried garlic for the rest of the year.

Dried garlic should keep for several months in a dry, airy place. Keep wild garlic leaves and wet garlic in the salad drawer of the fridge.

Cook

Garlic needs to be cooked very gently - don’t let it burn. Wet garlic is milder than dried, so don’t be afraid to use plenty (use the bulb, stalk, and all). Add wild garlic leaves to pasta dishes and risottos.

Friends with

Veg, Italian and Asian cuisine, chilli, ginger, butter.

Globe artichoke Store & prep

Best eaten straight away, but they’ll keep in a plastic bag in the fridge for up to a week. Clean artichokes by sitting them upside down in a big bowl of water for at least 10 mins, letting any dirt sink.

Cook

In season June - July and September - October

Boil in salted water, with a dash of lemon or vinegar, for 30-45 mins. Eat leaf by leaf, dipped in melted butter, vinaigrette or mayonnaise.

Friends with

Lemon, white wine, vinegar, anchovies, cured pork, dairy, eggs, green summer veg, herbs, mushrooms and truffles, shellfish (especially crab and prawns).

Jerusalem artichoke Store & prep

They should last for a week or two in a paper bag in the bottom of the fridge. To prepare, scrub in cold water and trim away any stringy roots. Peel if you’re mashing or adding them to more delicate dishes.

Cook

Eat raw as a crudité dipped in mayonnaise. Boil for mash or salads, or roast for a hearty side dish.

Look out for them through winter

Friends with

Bacon, butter and cream, celery and celeriac, herbs, leek, garlic, onion, lemon, mushrooms, truffles, nuts, parmesan, shellfish, tomato.

Kale Store & prep

Cavolo Nero

Keep in the fridge. Red Russian should last for 3-4 days, curly 4-5 days and Cavolo Nero/black can last up to a week. Only include a stem or rib if it snaps cleanly; otherwise, strip the leaves by pinching at the base of the stalk and dragging towards the tip.

Cook

Boil fast, then drain and squeeze out the water. Use in dishes as a green like spinach or cabbage. Try sautéeing in butter with garlic, bacon bits and chilli.

Or, mix with mash to make Irish colcannon.

Friends with Red Russian

Lemon, vinegar, chilli, dairy, eggs, garlic, mustard, nutmeg, pork, nuts, sweet dried fruit.

Kohlrabi Store & prep

Store in the fridge for a week or even two. Remove any leaves to avoid drawing moisture from the root.

To prepare, wash well, trim off any stems and trim the base. You will probably need to peel it.

Cook

Stir-fry, steam or boil. Kohlrabi can be eaten raw; try it thinly sliced in rounds with your favourite dressing, or shredded into slaws.

In season May - June

Friends with

Citrus, vinegar, garlic, onion or shallot, apple, carrot, chilli, dairy, herbs (chives, chervil, coriander, dill, parsley), mustard, sesame, sweet things (dried fruits, honey, sugar).

Leek Store & prep

Best kept in the bottom of the fridge, where they’ll last a week or so. To wash, split in half from just above the base upwards, so the two halves remain attached, and rinse under running water.

Cook

Blanch, braise or stir-fry. You can use both the green and white parts.

Friends with Harvested September -April

Cheese, cured meat, chicken, cream, crème fraîche, sour cream, yogurt, fish, herbs (chives, chervil, mint, parsley, tarragon, thyme), lemon, white wine.

Lettuce Store & prep

Store in the fridge for 4-10 days, depending on the variety. Whole leaves attached to the lettuce last twice as long as chopped, washed leaves. Wash well before use.

Batavia

Cook

A good salad is all about balancing a variety of leaves with the right dressing. The basic ratio for a vinaigrette is 3 parts oil to 1 part vinegar. Add mustard, garlic, and salt and pepper to taste.

Friends with

Olive oil, salt, lemon, mustard, blue cheese, croutons, peas.

C os/Romain

e

Varieties you might find in your box include:

Batavia (green and red)

The most common lettuce in France. They have a fairly crunchy texture and earthy flavour.

Cos/Romaine

The old-fashioned Mr McGregor-style lettuce.

Sweet and crunchy - the classic Caesar salad leaf.

Little Gem

Little Gem

Really a mini Cos. Good shelf life and texture, plus they can be very sweet. They are good cooked, too.

Pain de Sucre/Sugarloaf Chicory

The sweetest of the bitter leaf family. Balance its earthy bitterness with a balsamic dressing, or cook with ham/bacon and lots of cheese and cream.

Pain de Sucre

Mushrooms Store & prep Store in the fridge and aim to eat within a few days.

To prepare, wipe them clean with damp kitchen roll or a clean cloth. Washing under the tap can make them go slimy. You don’t need to peel off the skins; just leave them whole, dice, or chop.

Cook

Roast, grill, or fry. They can add depth to one-pot dishes: chop and add to the pan with onions and garlic in the early stages of any soup, stew or chilli.

Friends with

Garlic, chilli, blue cheese, parmesan, breadcrumbs, fresh herbs (especially parsley, tarragon, rosemary, thyme, dill), cream, eggs, bacon.

Onion Store & prep

Dried onions like to be kept cool and dry, preferably somewhere with a bit of air movement. Fresh green onions should be kept in the fridge.

Cook

Spring onions, shallots and red onions are sweeter and suitable for salads. Our brown and white onions are much stronger and really need to be cooked.

They are useful as a base for all sorts of dishes. Or, roast them whole in their skins.

Friends with

Garlic, potatoes, fresh herbs (thyme, rosemary), cheddar cheese, blue cheese, parmesan, anchovies, beef, tomato.

Padron pepper Store & prep

Keep them in the fridge in the bag they came in and use within a week. To prepare, give them a quick rinse and pat dry. If you’re eating them tapas-style, leave them whole. Otherwise, cut the peppers in half lengthways, then pull out the stem and core.

Grown on our French farm through summ er

Cook

Fry them whole, or slit open and stuff with feta or goat’s cheese. Serve with coarse sea salt, a pinch of smoked paprika and a cold beer. Or, deseed, slice and use as a pizza topping.

Friends with

Coarse sea salt, olive oil, smoked paprika, cheese (goat’s or feta), beer, sherry.

Parsnip Store & prep Store for a week or so on a cool veg rack or in the bottom of the fridge. Even if they’ve gone a bit floppy, the flavour is generally still fine. The skin is edible, so only peel if you want to.

Cook

Cut into batons or wedges and roast, with a shake of spice and a swirl of runny honey for the last 10 mins in the tray. Also good in warming gratins and soups.

Friends with In season October - March

Apple, dairy, herbs (thyme, rosemary, parsley, chives, tarragon and coriander), honey and maple syrup, mustard, nuts, spices (nutmeg, cumin, coriander, turmeric and other Indian spices), sweet dried fruit.

Pepper Store & prep

Peppers keep well in the salad drawer of the fridge for a week or two. Even when a little wrinkled, they can still taste great. To prepare, give them a rinse and pat dry. Cut in half lengthways and pull out the stem, seeds and ribs.

Cook UK season September - October

Eat raw in salads or with dips. Or, use in soups, stews or omelettes. Recipes often call for them to be roasted, which gives a smoky, concentrated flavour.

Friends with

Anchovies, cheese, chilli, paprika, eggs, garlic, herbs (especially basil, marjoram, oregano), olives and olive oil, pork, lamb, chicken, tomato.

Potato Store & prep

Keep new potatoes in the fridge, and storing potatoes in a paper bag somewhere cool and dark.

Cook

Boil, roast, bake whole, fry, mash, or make a gratin, depending on the variety. Mix leftover mash with grated beetroot to make pink bubble and squeak it’s popular with kids!

Maris Piper Different varieties through the year

Friends with

Anchovies, all meat and fish, capers, dairy (especially hard cheeses, butter, cream), eggs, garlic, onion, herbs (chives, dill, lovage, parsley, rosemary, tarragon), lemon, mustard, spices (caraway, cayenne, cumin, nutmeg, saffron).

Waxy varieties

Boil and use in salads. Varieties include Colleen, Charlotte, Lady Crystal, Lady Felicia, Jersey Royal, Maris Peer, Pink Fir Apple, Nicola and Novello.

Floury varieties C olleen

Use for the very best roasties, as well as baking, mashing and chips. Varieties include King Edward, Cosmos, Desiree and Sante.

All-rounder varieties

These multi-purpose spuds will serve you well cooked most ways. Varieties include Marfona, Robinta, Romano, Orla, Valor, and Maris Piper.

Sweet potatoes Pink Fir Apple

Vibrant and versatile. Bake, roast, mash, add to curries or make into chips. Their sweetness goes best with zingy flavours like garlic, lime, herbs or ginger.

Purple sprouting broccoli Store & prep

Lasts 4-6 days in the fridge. The stems tend to be the best bit - if they are large, peel off the outside with a potato peeler and cut into batons.

Cook

Briefly boil or steam. Drizzle with hollandaise sauce or warm butter and lemon juice, and top with toasted hazelnuts. Or, try roasting or stir-frying.

In season January - May

Friends with

Chillies, black pepper, citrus, dairy, eggs, ginger, mustard, nuts, cured pork, salty flavours (anchovies, capers, soy sauce), sesame (seeds, oil, tahini).

Radicchio Store & prep

Should keep well in the fridge as a whole head for at least a week and possibly two. Wash well before use.

Cook

Slice raw into salads with sweet fruits and salty cheese. Cooking softens its bitterness; add to pasta, omelettes or risottos, or roast/griddle in wedges.

Friends with

Pea k season October - December

Anchovies, cheese (blue, parmesan, goat’s), cream and crème fraîche, eggs, lemon, mustard, nuts (hazelnuts, walnuts), bacon, ham, sweet fruits (apple, fig, pear, persimmon, poached quince), vinegar (especially sweet ones, e.g. balsamic, sherry).

Radish Store & prep

Store in the fridge. Remove the leaves first, or they draw moisture away from the radish itself. The leaves can be used in salads and stir-fries. Wash radishes well before use, and pep them up with a soak in iced water if they’ve gone a little soft.

Cook Look out for them through summer

Eat with cold butter and sea salt, or a mayonnaise dip. Try a simple salad of thinly sliced radishes and oranges with a lemony dressing. Braise with summer veg, or roast with garlic and herbs until tender.

Friends with

Salt, butter, new potatoes, green beans, beetroot, spring onions, salad leaves, citrus, soft green herbs.

Rhubarb Store & prep

Will last for a week in a plastic bag in the bottom of the fridge. Even if the sticks go rubbery, they are normally still fine to cook. When chopping, make the pieces a similar size so they cook evenly; rhubarb can go mushy in the blink of an eye.

Cook

Make a classic crumble, or cook gently with brown sugar and orange juice until tender, and serve with custard. Also good roasted in chunks.

Fresh from our fields April - June

Friends with

Sugar, honey, orange, ginger, cardamom, strawberries, meringue, custard, cream, yogurt, pork, poultry, oily fish (e.g. mackerel).

Romanesco cauliflower Store & prep

Store in the fridge with the leaves on; they will stop the curd from drying out, and are good to eat. To prepare, cut into similar-sized pieces, stalk and all.

Cook Available late summer - ear ly winter

Treat as you would cauliflower or broccoli. Boil, steam, stir-fry, or roast. Make sure you don’t overcook it, or you’ll lose its colour and bite.

Friends with

Butter, capers, cheese, chillies, citrus, mustard, nuts (especially hazelnuts and pine nuts), olives, spices (cumin, coriander, turmeric), vinegar.

Runner beans Store & prep Keep for a week in the bottom of the fridge. Slice off the tops before cooking. De-string older runner beans by running a potato peeler down each side.

Cook

Cook in plenty of boiling water for 4-5 mins, or a little longer for less bite and squeak. If you’re going to use them cold, drain and plunge into cold water straight away to lock in the bright green colour.

Friends with In season August -September

Garlic, onion, lemon, vinegar, Asian flavourings (chilli, ginger, sesame, soy), cured pork, basil, tarragon, honey, sugar, nuts, salty things (anchovies, capers, olives, feta, parmesan), tomato, tuna.

Salsify Store & prep

Keep in a plastic bag in the fridge for a week or two. To prepare, scrub clean, peel, and immediately plunge the stalks into water with a dash of lemon juice or vinegar to preserve their colour.

Cook

Can be eaten raw, but the flavour is best brought out by cooking. Add to soups and stews, mash on its own or with potatoes, or roast in chunks. It’s better well cooked than al dente.

Friends with Look out for it through winter

Pork, chicken, fish, mushrooms, blue cheese, parmesan, butter, parsley, thyme, lemon, garlic, cream, black pepper, olive oil.

Samphire Store & prep

Keep samphire well-wrapped in plastic in the fridge and eat as soon as possible. To prepare, trim any woody ends from the base of each frond and wash thoroughly in cold water to remove any sand or grit.

Cook

Boil in unsalted water or steam for a few mins. Serve with unsalted butter, or dress with lemon juice, freshly ground black pepper and good olive oil.

Friends with ek Available for a few we July -A ugust

s

Fish, lamb, new potatoes, black pepper, olive oil, lemon, orange, eggs.

Spinach Store & prep

We grow two types of spinach: sweet and succulent true spinach, and the hardier perpetual spinach.

Keep in a plastic bag in the fridge. Use true spinach within a couple of days; perpetual spinach will last a little longer. Wash well. Snap any large stalks off perpetual spinach; eat true spinach stalks and all.

Cook Harvested May - December

Wilt into pasta, curries and stews at the end of cooking. Eat the small leaves raw in salads.

Friends with

Asian flavourings (chilli, ginger, sesame, soy sauce), cheese (especially ricotta and feta), dairy, dried fruit, garlic, lemon, mustard, olives and olive oil, cured pork, spices (cayenne, chilli, mace, nutmeg, paprika).

Spring & summer greens Store & prep

Store in the fridge and use within 3-4 days. To prepare, wash well, strip the leaves away from the larger stalks, and finely slice. Chop any stripped stalks thinly and cook alongside the leaves.

Cook

Steam, stir-fry or boil. Try cooking in a little butter with chopped bacon and caraway seeds.

Friends with

Alliums (garlic, leek, onion), Asian spices and flavourings, butter, cheese, fish and shellfish, lemon, lentils, mustard, nuts and seeds, pork.

Squash Store & prep

Keep squash warm and dry on a kitchen shelf; they make an attractive autumn/winter display until you’re ready to use them. Generally you’ll need to peel them before cooking. You can roast squash with the skin on - cut them in half first, though, or they may explode!

Butternut

Cook

Roast in chunks, stuff the cavity and bake, or add to curries, stews and soups, depending on the variety.

Friends with Spaghett

i

Asian flavourings, cheese, dairy, garlic, onion, nuts, pork, spices (chilli, cinnamon, nutmeg, coriander, cumin, star anise), strong herbs.

Butternut

Butternut squash has a clean, creamy flavour, thin skin, and the highest proportion of flesh to cavity.

Spaghetti

True to its name, the flesh falls away into strands as it cooks. Treat it like spaghetti and top with sauce.

Crown Pr ince

Crown Prince

Very dense-skinned, with deep orange flesh. It tastes great and keeps really well, but can be tough to peel.

Kabocha (Green and Orange)

Sweet, firm orange flesh that is good steamed and mashed, or roasted in wedges with the skin left on.

Green Ka bocha

Red Onion/Uchiki Kuri

Too small to peel, so roast in chunks with the skin on and scoop out the soft, sweet flesh with a spoon.

Swede Store & prep

It should keep for a month or even longer in the fridge, although as the weeks go on it won’t be quite so flavoursome. To prepare, trim off the base, cut in half, then peel with a veg peeler. Chop into chunks.

Cook

Use in soups, stocks and stews, or mash with generous amounts of butter and black pepper. For an easy meal on a cold night, roast swede in chunks and serve with bacon and shredded greens.

In season ear ly autumn - March

Friends with

Bacon, carrot, herbs (dill, parsley, rosemary, sage, thyme), dairy, beef, pork, rabbit, sweet spices (anise, nutmeg), white and black pepper.

Sweetcorn Store & prep

Keep in the fridge with their husks on - natural packaging at its best. Ideally, eat within a day or two.

Cook

Boil in salted water for 12-15 mins, depending on ripeness, and serve with butter. Make into fritters or soup, or soak in water then BBQ in their husks. Add cooked corn kernels to salsas and salads.

Friends with

An iconic late summer crop

Alliums (garlic, leeks, onions), bacon, beans (shelled or green), butter, chilli, citrus, herbs (especially basil, chervil, coriander, parsley, thyme), shellfish, squashes (including courgettes), tomatoes.

Tomatillo Store & prep

Tomatillos should be eaten when they are firm and green - don’t wait for them to turn red like a tomato. Store in the fridge and use within a week.

To prepare, remove the papery husk and wash off the sticky sap.

Cook

Available through summer into autumn

You can eat them raw, but cooking reduces their acidity and brings out the sweetness. Boil for 5-7 mins, roast until soft and juicy, or add them to stews.

We like them best in a Mexican salsa verde.

Friends with

Coriander, chilli (fresh and the cooked stuff), tomatoes, cucumber.

Tomato Store & prep

Best kept out of the fridge on a cool veg rack. Eat at room temperature for the best flavour. Wash them before use, and use a serrated knife to chop.

Cook Our season J uly - October

Eat them when they reach peak ripeness - dark red and slightly soft. They are at their best in a simple salad: a drizzle of extra virgin olive oil, a sprinkle of sea salt and maybe some torn basil is all you need.

Friends with

Aubergine, bacon, cheese (especially feta, gruyère, mozzarella), eggs, garlic, herbs (basil, coriander, mint, oregano, tarragon, thyme), meat, olives and olive oil, salt, spices (anise, chilli, cinnamon, clove).

Turnip Store & prep

Summer turnips should keep in the fridge for a couple of weeks; winter turnips up to a month.

Wash well before use, and peel with a veg peeler.

Cook

Summer turnips are good quickly braised, roasted, or added to stews. They can also be eaten raw in salads and slaws. Winter turnips can be roasted, mashed with butter, or layered in gratins.

Friends with

Citrus, vinegar, garlic, onion, shallot, apple, carrot, chilli, dairy, herbs (chives, chervil, coriander, dill, parsley), mustard, sesame, dried fruits, honey, sugar.

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Soup For seasoned veg box users, soup-making is often a weekly routine. Choose your main veg and follow the steps below.

1 . Create your base flavour Chop 1 onion/leek, 1 celery stick and 1 carrot per 300-400g of main veg. Sweat gently until soft but not coloured.

2 . Add your hardy herbs, aromatics & seasoning A bay leaf and some chopped garlic rarely go amiss - cook for a couple of mins to release their flavour.

3. Introduce the main character Add around 300g of the main veg, peeled and chopped.

4 . Add liquid Cover with water or stock and simmer until tender (usually 3045 mins). Sieve, blend, or don’t, depending on the consistency you want.

5. Bulk it out (optional) Towards the end you can add leafy veg, cooked peas or beans, tinned pulses, cooked grains or torn-up bread.

6 . Finishing touches Swirl or sprinkle any finishing touches into the serving bowls yogurt, crème fraîche, fresh herbs, nuts, seeds, etc.

Risottos, Spanis hDon’t fancy soup? ins ir - fr ies and grat style omlettes, st user - uppers that are all classic veg ight meals . make simple weekn

To learn more about the veg in your box, give us a call or visit the website.

01803 227227

riverford.co.uk