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Newsletter 23 July 2020

Thank you for your order!

Small boxes this week contain Dutch cauliflower, green kale, chestnut mushrooms and bananas alongside the Pembrokshire new potatoes, onions and carrots.
Medium+ boxes have additional mini cucumbers, spring onions and oranges. Large boxes also have rhubarb.
Gardener’s Boxes share the bananas and oranges but in addition will contain chestnut mushrooms, a melon, sweet potatoes, celery and kiwi.

Extras for next week’s box

You can add to your box with confidence as we do not include any Extra items in our boxes.

  • Our own produce this week includes Gardd Sadwrn thyme and a limited supply of our GM-free eggs.
  • Veg-wise we have French beans, Aloe vera, chicory, heirloom tomatoes, Pembs new potatoes, onions and carrots.
  • Fruit-wise – Jostaberries, plums, nectarines, bananas, limes,
  • We hope to have some lovely flat mushrooms as well as Bethlehem dried shiitake mushrooms.
  • And don’t forget the delicious Fairtrade chocolates, drinks and organic goods like flour, pasta and, of course, olive oil.

Garden news

It’s a bit of a shocking year so far! Deer have ravaged much of the beans and brassicas. They’ve even laid into the Jerusalem artichokes and the chrysanthemums!

Slugs have finished off the rest. There’s nothing for it but for us to have to install a deer proof fence for the one and more predator boxes for the other!

Talk to us

Email your thoughts to us at Good Thank you! The Gardd Sadwrn team


Caramelized Cauliflower and Mushroom Casserole (serves 3)
•250g brown mushrooms (or white button), cleaned and chopped
•1 small-medium cauliflower head, washed, trimmed, cored and cut into florets
•1 medium onion, finely chopped
•1 clove garlic, finely chopped
•Olive oil
•1 large free-range egg
•40g strong cheddar or similar cheese
•70g Greek yogurt (or sour cream)
•30g Parmesan cheese, grated
Preheat oven to 220°C and place a rack in the middle. Spread cauliflower florets evenly on a baking tray. Drizzle over 1tbsp of olive oil and sprinkle with salt and pepper. Roast for 30 minutes or until the cauliflower is lightly caramelized, turning once. In a large pan over medium-high heat sauté the mushrooms in olive oil and a pinch of salt until they have browned a bit. Add the onions and until translucent. Stir in the garlic, cook for another minute and remove from the heat. When the cauliflower is ready, add it to the pan and stir until combined.
In a large bowl combine egg, cheese and yogurt. Add the veg mixture, stir well and spoon into a lightly oiled baking dish. Sprinkle with Parmesan and cover with foil. Turn the oven down to 175°C. Bake in the oven for 30 minutes. Remove the foil and bake for 10 minutes, until golden around the edges. Sprinkle with chopped fresh parsley or basil before serving.

Mushroom and Sweet Potato Vegan Bolognese (serves 4)
•1 onion (medium), finely chopped
•4 cloves garlic, crushed
•Olive oil
•1 stick celery, chopped
•1 small sweet potato, peeled and chopped into small cubes
•Large handful mushrooms (any sort), chopped quite small
•400ml passata – or you could use tinned chopped tomatoes
•A handful of fresh herbs (or 2 tsp dried): parsley, basil, oregano or savory would be great
Sautee onion in oil for 5 minutes at a medium heat. Add the celery and the garlic and fry for another two minutes. Add the sweet potatoes and mushrooms and cook for another 5 minutes. Add passata and some salt and pepper, mix well and bring to a gentle simmer.
Simmer for about 20 minutes (or until the sweet potato is easily pierced with a fork and starting to fall apart). At this stage you could add a large splash of red wine and gently reheat. Add the herbs right at the end and some salt and pepper. Serve with pasta or rice.
You could sprinkle over some cheese or some crushed dry roasted peanuts –give them a couple of whirs in a food processor.

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