Category Archives: Autumn

Veg box delivery services

I was reading recently that sales of Organic food and beverages in Europe and the US are on an upward trend going into 2016. This is great news.

As some of you may know Scotland has some of the best produce in the world – particularly, in my view, when it comes to the organic root vegetables – largely due to the quality of the soils.

With that in mind I’ve been thinking recently about East Coast Organics – the fresh veg box delivery service and farm from Pencaitland in East Lothian, Scotland. They provide us with a fortnightly delivery of the freshest and most delicious vegetables – nothing like the bland, treated stuff you’d buy in supermarkets.

In choosing a well-run service I was inspired by their business model, sourcing and commitment to ethics and sustainability.

Organic vegetable box

Their produce is grown in 10,000 square feet of polytunnels giving the company a wide potential for growing organic vegetables; such as carrots, beetroot, kale, mushrooms, spinach, leeks, garlic, onions and peppers – to name a few.

We always receive always a nice heap of wrinkly biomass with all sorts of earthly surprises – such as the occasional snail nestled in a head of broccoli – or salad leaves which are often “on-the-turn” before we’ve even opened the bag e.g. the lettuce can sometimes be quite mushy – but who cares: it’s only a lettuce!

The carrots and beets are often caked in soil – having been freshly pulled out of Mother earth. Supermarkets in the UK are restricted from selling “wonky carrots” to the consumer due to some harsh EU regulations on vegetables – with the vegetable box this rule simply does not apply. Also, I personally feel much healthier; there’s a certain vitality that comes with knowing that your vegetables haven’t been heavily treated with insecticides.

We do, however, reach a slight saturation point with the amount of potatoes in the veg box each week. I like a variety of carbs during the week and so, although I love roast tatties, it’s not going to fly night after night.

Overall, the service saves time on the ‘big food shop’ for the convenience of home delivery. It also helps to circumnavigate supermarket supply chains which often involve enormous air miles and spoilage.

On that note I’d like to invite you to sign up for a service with East Coast and check it out for yourself.

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Autumn reflections – with a comforting hummus dish

I think the Autumnal time of year is a great opportunity to cosy up with friends and family and share food which is a little bit more comforting than we might do in Spring or Summer – foods like mackerel, chicken casserole, spinach, kale, beetroot, pumpkin and other root vegetables (oven-roasted).

Don’t get me wrong; I love the Autumn for what it is, especially the vibrant orange colours of the leaves on  the trees against the dusk skies – see below – and the briskness, crispness and freshness that we experience most mornings in the UK. Autumn skies

I recently posted a blog on how to make homemade falafel and I posted another blog on making your own dips for entertaining a crowd.

The purpose of this blog is to delve, once more, into Middle Eastern cuisine, with a recipe for creamy hummus – something I’ve always found to be a good accompaniment to vegetable or meat dishes.

Homemade courgette (zucchini) hummus with spices

Grilled courgette (zucchini)

Grilled courgette (zucchini)

I was fumbling around in the vegetable box receently thinking what might make a decent hummus recipe. Courgette’s (Zucchini) are one of my favourite vegetables and are pretty versatile – so I settled with that.

Grilled, fried or roasted, the courgette is blitzed in a food processor with chickpeas (garbanzo beans), aduki beans, fresh garlic, tahini (sesame paste), lemon juice, herbs, spices and extra-virgin olive oil.

It can be eaten hot or cold.

You can use it as a dip for pitta bread, spread it on a wrap or pair it with roasted vegetables and any meat dish.

Hummus complete

Hummus

It’s gluten-free, low-carb and vegan friendly. Nutritionally, it also has a decent amount of protein and fibre.

Ingredients

Chickpeas (garnazo beans), aduki beans and tahini

Chickpeas (garnazo beans), aduki beans and tahini

  • 1 courgette (Zucchini) – grilled, fried or roasted
  • 400g can chickpeas (garbanzo beans), drained
  • 400g can aduki beans, drained
  • 1 clove garlic
  • 1 lemon, juiced
  • 4 tbsp tahini (sesame paste)
  • ½ tsp salt, more to taste
  • ½ tsp cracked pepper

    Ingredients for hummus (clockwise from top - chickpeas and aduki beans, courgette, spices, lemon, garlic and coriander leaf)

    Ingredients for hummus (clockwise from top – chickpeas and aduki beans, courgette, spices, lemon, garlic and coriander leaf)

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 4 tbsp coriander or more fresh herbs
  • 1 tbsp olive oil

 Directions

  • Cut courgette into ½ inch thick strips, brush with a little olive oil and grill on medium heat until charred and tender.
  • (Alternately courgette may be roasted in the oven until tender. If you have very large zucchini with thick skin, you can half it lengthwise, roast in the oven and then scoop out the flesh, leaving the skin out, if necessary)
  • Place the grilled courgette along with the rest of the ingredients (except the oil, coriander herb and 2 tbsp of the chickpeas and aduki beans) in a food processor, and puree until relatively smooth.
  • Serve it in a bowl, making a little circular “well” using a spoon, and drizzle a little olive oil in the well.
  • Garnish with the 2 tbsp chickpeas and aduki beans and mix in the coriander herb.
  • Serve either warm or chilled.
Blitz hummus

Blitz hummus

Blitzed with coriander

Hummus blitzed with coriander