In your share this week: 

1. Sweet Potatoes
2. Potatoes
3. Carrots/Beets/Celeriac
4. Cauliflower/Brussels/Cabbage
5. Baby Stewing Onions
6. Leeks
7. Spinach/Winter Mix (lettuce/baby kale/mizuna/mustard)
8. Tomatoes
9. Peppers/Eggplants

This week we don’t have a recipe theme, but we do have some good suggestions for you to try! Below is a different way to make potato salad than you might be used to (no mayo), and in the additional recipes you’ll find a link to Cauliflower Fried Rice. If you try one of these recipes, let us know what you think!

Warm Potato Salad with Shallot Dressing

6 small Potatoes
To Taste Salt
3 Tbsp. Olive oil, extra for drizzling
1 Shallot, finely minced
2 Tbsp. Wine vinegar
¼ tsp. Dried Thyme (or 1 tsp. minced fresh)
2 handfuls Cut greens (arugula, baby kale, lettuce)

Put whole potatoes into a pot of salted boiling water and cook for 15 minutes or until tender when pierced with the tip of a knife. Drain and leave to cool for 2-3 minutes. Heat 1 Tbsp. of the olive oil in a pan and fry the shallot for a few minutes until soft and transparent. Add the vinegar. Cook until it has reduced by half. Remove the pan from the heat and add the remaining olive oil and the thyme leaves. To serve chop the potatoes and scatter on a large plate. Dress the salad leaves with a little of the shallot dressing and drizzle the remainder over the potatoes. Place the salad leaves on top of the potatoes.

Additional Recipes:

Cauliflower Fried Rice

Rotisserie Chicken Kale Salad with Apples and Cheddar