The Village Stores

From: Rodrigo Constanzo

Date: Thursday, 18 April, 2013, 23:24

Just got the first box and EVERYTHING WE TRIED WAS UNBELIEVABLY DELICIOUS!

We’d like to set up a >>WEEKLY<< delivery of:

Thanks (really great food)

Rodrigo Constanzo

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From: “Laura Deane

Date: Friday, 5 April, 2013 11:03

Hi Mr Rahman,

Thank you for the veg box we received last night – we are very impressed with the quantity and quality of the veg! Given how much we got, I think a fortnightly box will be enough for now, so if we could arrange our next delivery for 18th April, that would be great.

Many thanks,

Laura

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From: “Thomas O”

Date: Tuesday, 12 February, 2013 18:28

Hi,

Thanks for the box last week. It’s all delicious! We’ll only need a box every two weeks, so don’t need one this Thursday.

Thanks

Tom

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Name: Mike Prowle

Date: Friday, 19 April, 2013 12:57

Message:

Very interested in veg box. Could we have one delivered to ****** *********.

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List For 25.04.13

1. Aubergine

2. Potatoes

3. Chinese Cabbage

4. Kohl Rabi

5. Jerusalem Artichoke

6. Russian Kale

7. Amelie Mango

8. Leeks

9. Bananas Or avocados

10. Parsnips

11. Round Dudhi (Indian)

12. Spring Onions/Yellow Peppers

List for 02.05.13

1. Broccoli

2. Parsnips

3. Sweet Potatoes (purple)*

4. Pear Dan’jou

5. Pineapple

6. Tomato Cherry

7. Cucumber (Long)

8. Beetroot Bunched

9. Rhubarb*

10. Onions

11. Spring Greens*

12. Chicory *

* Depend on availability

1. Roast Salsify with Ginger, Lemon , Honey & ButterIngredients

1 lb salsify, peeled weight

4 oz piece of young ginger

Zest of 1 lemon

1/2 tsp salt

1/2 tsp mustard powder

2 tbsp light oil

1 oz butter

1 tbsp honey

Method

Cut the salsify into 3 inch pieces and steam until they are beginning to soften a little. Meanwhile, peel the ginger and cut it into fine ribbons using a vegetable peeler. Take the zest off the lemon and combine all the ingredients except the butter and honey in a large bowl. Place in an oven-proof dish, cover with foil and bake on gas mark 3 for one hour. Remove the foil, turn the oven up to gas mark 4 and cook for a further 40 mins, turning once half way through. Finally, turn the butter and the honey through the salsify, coating all the pieces, and return to the oven for ten mins or until the salsify has caramelised.

Serves 4 -6 as part of a roast meal.

2. Salsify Fritters

A great brunch or lunch dish, and perfect served alongside a few crisp rashers and a fried or poached egg. Makes six fritters.

300g salsify
45g unsalted butter
1 garlic clove, minced
1 small red chilli, finely diced
3 tbsp finely chopped coriander
1 egg, lightly beaten
1 tbsp flour
Salt and freshly ground black pepper
2 tbsp olive oil

Peel and coarsely grate the salsify. Warm 20g of the butter in a frying pan over a medium heat and sauté the salsify until softened. Transfer to a bowl and mix with the garlic, chilli, coriander, egg and flour. Season generously, then form into six fritters. Warm the remaining butter and the olive oil in a frying pan over a medium heat, and cook the fritters until golden, about four minutes a side.

Red Dragon Fruit (Pitaya Fruit)

Introduction- commonly known as the Dragon. It is a favorite to the people of Asian origin. It features a mouth watering light sweet taste, with an intense shape and color, not to forget its outstanding flowers. In addition to being tasty and cool, this is a beautiful fruit with a lot of water and other vital minerals with varied nutritional ingredients.

The dragon fruit is exactly of the Hycocereus undatus family, thus making it one of the extensive red dragon fruit in Asian region. Typically, the fruit has red squash, or red flesh. The fruit originates from the dragon fruit cactus plant, which is usually appears like as vines.

Taste-Dragon fruit tastes wonderful which is sweet and crunchy, with a flavor that resembles both kiwi and pear, a cross of both… Inside, the texture is like a cross between a thin melon and a pear, but scattered with tiny crunchy seeds, like a kiwi. The taste is also fairly melon-like, in that it is bland.

Uses of Dragon Fruit

The fruit is commonly eaten as raw and tastes better when chilled. It is also served as a juice. The flesh is sweet and occasionally in a tropical sorbet this fruit is served with mango. The fruit is also used to flavour drinks while syrup made of the entire fruit is used to color pastries and candy. The squash of the fruit is used in producing an alcoholic beverage.

The fruit makes a wonderful mixture on its own or mixed with other tropical fruits. It is sometimes used in cooking for some recipes. Unopened flower-buds of the dragon fruit can be cooked like vegetables.

Chow Chow Recipes

Ingredients:
1/4 cup chopped spring onions
1 tbsp chopped garlic (lehsun)
1 tbsp chopped celery
1/4 cup carrots, sliced (parboiled)
1/4 cup capsicum, sliced
1/2 cup cauliflower florets (parboiled)
1/2 cup shredded cabbage
1/4 cup french beans, cut into 25 mm. (1″) pieces
1/4 cup cucumber, sliced
1/2 tsp Ajinomoto powder (optional)
1 tbsp cornflour mixed with 1 cup water
1 tsp sugar
1/2 tsp soy sauce
1 tbsp oil
salt to taste

Method:

1. Heat the oil, add the spring onion whites, garlic and celery and sauté over a high flame for a few seconds.
2. Add the carrots, capsicum, cauliflower, cabbage, French beans, cucumber and Ajinomoto and stir fry over a high flame for 2 to 3 minutes.
3. Add the cornflour paste, sugar, soya sauce and salt and simmer for 2 minutes.
4. Serve hot with Schezuan fried rice

List For 04.04.13

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1. Swede

2. Green Cabbage

3. Khol Rabi

4. Pumpkin Green Hokido (Not available) /Pack Choi

5. Apple Breaburn

6. Sweet Potatoes

7. Pepper Romario

8. Potatoes

9. Lettuce

10. Dates (Suma non-organic, should be organic but deliver wrong one)

11. Carrots

12. Cauliflower (Not Available) / Chow Chow

List for 11.04.13

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1. Mango Amelie (not available until next week), alternative: Yellow Grape fruit

2. Bananas

3. Chards Or Round Black Radish *

4. Aubergine

5. Alfalfa & Fenugreek

6. Mushroom White

8. Cabbage Tundra

9. Beetroots

10. Onions

11. Moli ( Moli not available) / Red Dragon Fruit

12. Lettuce/Coriander

13. Chicory ( not available) * Or Celeriac

List for 18.04.13

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1. Carrots

2. Cauliflowers

3. Lettuce

4. Black Radish

5. Broad Beans

6. Onions

7. Salsify

8. Lemon with Leaves

9. Chinese Cabbage (not Available)/ Rhubarbs

10. Orange Valencia

11. Fennel

12.Courgettes

Serves 4 :: Ready in 15 minutes

Ingredients:

– Oil

– 1cm piece root ginger

– 1 garlic clove, sliced

– 4 pak choi, trimmed and cut into halves or long wedges

Sesame Sauce

– 50g Sesame seeds

– 0.01 tbsp golden caster sugar

– 1 garlic clove. Crushed

– 3 tbsp soy sauce

– sesame oil

Methods:

1. For the sauce, toast the sesame seeds in a dry frying-pan until they colour and smell fragrant. Crush to a paste with the sugar, garlic and soy sauce in a pestle and mortar or spice grinder. Add enough sesame oil to make a pourable sauce.
2. Heat a little oil in a wok and fry the ginger and garlic, add the pak choi and stir-fry quickly until the stems are just tender. Tip onto a plate and drizzle with the sauce.

Per serving

219 kcalories, protein 4.1g, carbohydrate 7.4g, fat 19.4 g, saturated fat 2.7g, fibre 1.9g, salt 2.19 g

Preparation and cooking timeReady in 15 minutes

Jerusalem Artichoke Mash

A simple way to stretch out your Jerusalem artichokes, and equally tasty with sweet potatoes or swede instead of potatoes. 4-6 side servings.

• 1 tablespoon fresh lemon juice
• 250 g Jerusalem artichokes
• 800 g potatoes, peeled and cut into chunks
• 100 ml crème fraîche or sour cream
• 4 tablespoons butter
• Salt and pepper to taste
• Small pinch of freshly grated nutmeg

Fill a pan with cold water and add the lemon juice. Scrub the artichokes and cut them into 2-finger-width pieces and add them to the pan. Bring to the boil, cover and simmer until almost tender, about 10 minutes. Add the potatoes and salt, cover the pan and simmer until all the vegetables are very tender, about 15 minutes, and then drain them. Put the pan over the lowest heat, add the crème fraîche and butter and mash until they’re almost smooth and season to taste with salt, pepper and nutmeg.

Carrot and Artichoke Soup

Serves 6 – 8 people

• 700 g (1&1/2 lb) jerusalem artichokes
• 3 celery stalks, chopped
• 450 g (1 lb) carrots
• 1 medium onion, chopped
• 75 g (3 oz) butter
• 1.5 L (3 pints) light stock
• salt and freshly ground pepper

Peel and slice artichokes then put them into a bowl of cold water to prevent them from discolouring. Peel and slice the carrots. Melt the butter in a cooking pot and soften the onion and celery for 5 minutes, then stir in the carrots and artichokes. Add some salt and put the lid on and let the vegetables sweat for 10 minutes on a low heat. Then pour in the stock, stir well, put the lid back on and simmer for a further 20 minutes or until the vegetables are soft. Then liquidise the soup. Taste to check the seasoning, re-heat and serve.

List of Veg & Fruit for 21.03.13

1. Pak Choi

2. Spring Greens *

3. Carrots

4. Potatoes

5. Pineapple

6. Lemon with Leaves

7. Jerusalem Artichoke

8. Ponted Red Cabbage

9. Onions

10. Cauliflower * /Banana

11. Kiwi Fruits

* Depend on availability

List of Veg & Fruit for 28.03.13

1. Courgettes

2. Broccoli

3. Celery

4. Bananas

5. Oranges Salustiana

6. Rhubarbs *

7. Avocado Hass

8. Butternut Squash

9. Tomatoes Cherry Vine

10. Leeks

11. Lettuce/Beetroots/Swede/Carrot/Cabbage *

* Depend on availability.

Roasted fennel with tomatoes, olives & potatoes

Ingredients:

· 500g
new potatoes

· 3 large fennel bulbs

· 2 tbsp olive oil

· 250g cherry tomatoes, halved

· 50g small black olives

Methods:

1. Boil potatoes until tender,
   about 8 mins.
2. Heat oven to 190C/170C
   fan/gas 5. Halve and quarter the fennel through the root, then trim off
   the hard core. Slice the fennel and tip into a roasting tin with the olive
   oil, salt and pepper. Toss the fennel in the oil until it is glistening.
   Roast for 20-25 mins, until starting to soften.
3. Add tomatoes, olives and
   potatoes and stir well. Return to the oven for 10-15 mins until the fennel
   is tender, with a bit of crunch. Tip into a warm dish to serve.

Per Serving:

121 kcalories, protein 3.0g, carbohydrate 17.0g, fat 5.0 g,
saturated fat 1.0g, fibre 4.0g, sugar 4.0g, salt 0.54 g