Veg Box Newsletter maasthead

No.2  July 25th 2021

Photo of the Hokkaido orange squash with an abundance of beta-caroteneHello!  We hope you're enjoying your veg boxes and all the lovely organic produce that's been winging its way to you via the fantastic folks at Cargodale.

Our local growers are hard at it as usual.  This week in your veg boxes you'll find some rather glorious cucumbers from Mike up on the Incredible Farm in Mankinholes (left).  Will from The Long Causeway has supplied us with a magical array of salad bits: fennel, spinach, rainbow chard and red Russian kale to name a few.

From Organic North we've got some more of those lovely purple mange tout from right here in the UK.  Plus a nice helping of our beautiful heirloom and cherry vine tomatoes that are loving this sunny weather.

This week our focus turns to these beauties: Hokkaido orange squash... (left)

Originating from Japan, the thin-skinned Hokkaido squash looks a bit like a small pumpkin – lovely bright orange and very tasty!

These vegetables are jam-packed with the good stuff.  The bright orange/red colour is from the abundance of beta-carotene, which our bodies convert to vitamin A (good for eyes, skin and hair).  As well as lots of vitamin B1, B2 and B6, vitamin C and E, folic acid, magnesium, iron and phosphorus.

No need to peel.  In fact the skin is full of even more beta-carotene.  It becomes soft during cooking and ready to eat – just make sure you wash it thoroughly before getting started.

With all that in mind – let's get eating.  We were thinking of something light and summery that you can consume outside in this fab weather, and we've found a great salad dish that does the job.

But where will you eat yours?  By a canal, paddling in a stream perhaps... or maybe relaxing in one of our many parks?  We're spoilt for choice here in Calderdale, so take your pick!

Sally



T: 07303 148117  |  E: VegBoxes@todalmighty.co.uk

RECIPE

Roasted pumpkin and quinoa salad with almonds


Ingredients

For the salad:
1 small organic Hokkaido squash, trimmed, seeded and cut into wedges (unpeeled)
Olive oil
1½ cups uncooked quinoa (300 g)
1 cup whole raw almonds, toasted and finely chopped (130 g)
4 spring onions, thinly sliced
10–12 oil-packed sun-dried tomato halves, finely chopped (about 65 g)... you could add-in some fresh tomatoes too
1 small bunch flat-leaf parsley, chopped

For the dressing:
4 tablespoons extra-virgin olive oil
4 tablespoons organic apple cider vinegar
1 teaspoon ground cumin
½ teaspoon sea salt
Freshly ground pepper
Method
Preheat oven to 425°F / 220°C and line a baking sheet with parchment paper.

Rinse the uncooked quinoa in a fine mesh strainer.  Place in a medium saucepan and cook according to package instructions for about 15 minutes.  Once most of the liquid is absorbed and the quinoa is light and fluffy, remove from heat, fluff with a fork, and let stand for another 5 minutes.  Transfer to a large salad bowl.

Meanwhile toss the Hokkaido squash slices with a drizzle of olive oil (I do this directly on the baking sheet using my hands).  Season with salt and pepper and spread evenly on the baking sheet.  Roast in the oven for 25–30 minutes or until the squash is tender.

In a small bowl, whisk together the dressing ingredients until well combined.  Pour the dressing over the quinoa, add the almonds, spring onion, sun-dried (or fresh) tomatoes and parsley to the bowl and toss to combine.  Taste and adjust salt and pepper.  Transfer the squash slices to the bowl and gently toss or serve as is.

Enjoy warm or at room temperature.  This dish also holds up well for leftovers the next couple of days.

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