search.noResults

search.searching

dataCollection.invalidEmail
note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
IN SEASON


ALSO IN SEASON...


THAT’S A WRAP! Get stuck into seasonal lettuce leaves with these two unique twists on lunchtime wraps...


LETTUCE AND SHIITAKE WRAPS


This recipe is a healthy, vegan and gluten free alternative to ordinary spring rolls.


MAKES 8


8 large leaves of butterhead or oak leaf lettuce


100g shiitake mushrooms 4 spring onions


1 inch piece of ginger, finely chopped 1 red chilli, chopped 1 clove garlic finely chopped


Lettuce


Harvesting the lettuce crop signifies the start of the growing season and the promise of salad days ahead, explains John English, Head Grower at The Community Farm.


W


e’re fully into a hectic phase at The Community Farm. Suddenly everything needs to happen at the same time; clearing and preparing ground, laying mulches, sowing the seed trays for all the new season crops, and planting


out. It means long days on the land for our Field Team and our dedicated volunteers.


Butterhead and oak leaf lettuce are one of the first crops we pick. Tey are planted in our polytunnels each January and are picked in time to bridge the gap between our winter and summer crops.


Tey’re a farmer’s dream. Tey’re reliable, uniform growers with excellent disease resistance - out of the 2,000 lettuce we plant, we rarely have waste, which is pretty good going with those volumes. Tey’re a favourite with customers too, who love their tender, mild flavour and large leaves.


Following on from these early lettuce crops we’ll be planting some Batavia and Cos varieties, ready for picking in early summer.


At Te Community Farm we actively encourage wildlife onto the land, due to our nature-friendly farming methods. Tis means we need to protect our produce from ‘midnight raids’ - and daytime ones too. We cover our field- grown lettuce with netting, to prevent them becoming a tasty treat for the deer who roam our acres!


Visit www.thecommunityfarm.co.uk to find out more about Te Community Farm’s organic box scheme.


34 | THE WEST COUNTRY FOODLOVER


1 tsp tamari sauce (or soy sauce) A squeeze of lemon or lime


1 Take a leaf of lettuce and carefully slice out the hard stalk into a ‘V’ shape and set aside; repeat with the rest of the leaves. Finely slice the stalks that you have removed.


2 Heat a frying pan and stir fry the spring onions and


mushrooms on a high heat until the mushrooms look wet and then add the garlic, chilli and ginger. Let the mushrooms sit in a high heat until they start to brown.


3 Add the tamari, the lime juice and the shredded lettuce stalk and cook for another minute. Taste and add pepper, chilli and salt to your liking then allow to cool slightly.


4 Lay a lettuce leaf on a plate and place a spoonful of the mushroom mixture towards the bottom of the leaf. Fold in both sides and roll the leaf so that you have a cigar-shaped roll. Repeat with the rest of the leaves.


5 Serve hot with a dipping sauce of your choice.


Recipe by Jo Ingleby


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68