riverford magazine - march 2012

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spring magazine Riverford march + april asparagus cauliflower spring greens easter eating holiday cooking for families win a day at our dairy new boxes a week’s meat and veg

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Riverford Magazine - March 2012

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Page 1: Riverford Magazine - March 2012

spring magazine Riverford

march + april

asparagus cauliflower spring greens

easter eatingholiday cooking for families

win a dayat our dairy

new boxesa week’s meat and veg

Page 2: Riverford Magazine - March 2012

WINNER2009 2010 2011

spring in the airIt’s been a bumper start to the year, thanks to the mild weather. We enjoyed the best crop of winter leeks we can remember, purple sprouting broccoli f lourished early and cabbages were abundant, sweet and tender. Spring crops are already in tip top condition and running weeks ahead of schedule. A good time for veg eating!

new + seasonal heroesasparagus

caulif lower

easter food and recipes

mixed meat and vegboxes - a week’s eating in one go

muesli

new cheeses

Our food is seasonal and depends on Mother Nature, so not everything is available all the time. But it will taste all the better for the wait.

f ind out more at www.riverford.co.uk

Page 3: Riverford Magazine - March 2012

Tom Browne’s pigs enjoying the sunshine

cutting cauliflower for the boxes

springtime on the farm

asparagus grower Pepe showing Guy his Spanish fields

leafy spring greens in the field

Page 4: Riverford Magazine - March 2012

news from the farmsOur regional farms around the UK (and one in France) are our way of growing fruit and veg as close to your home as practical.

Guy Watson, Wash Farm, DevonThree acres of broad beans were sown in January and, hungry crows allowing, they should be ready in mid-June. We’ve covered the crop with mesh to help protect the emerging seedlings and warm the soil a little, so fingers crossed we get a decent harvest. Spring greens and purple sprouting broccoli have done well despite a little early flushing due to

the mild weather. Meanwhile, our new polytunnel has earned its keep so far by easily meeting the planned yields for our winter salad leaves. The gentle start to the winter certainly helped. The final salad crops have been sown inside, after which they’ll move outside to clear the way for spring onions, tomatoes, mini cucumbers and French beans.

Nigel Venni, Sacrewell Farm, CambridgeshireAfter a good season of winter crops including leeks, cabbages, kale and spring greens, it’s turnaround time for Nigel. Two acres of garlic were planted before Christmas, which will be harvested in May as the Mediterranean-inspired wet garlic. Broad beans, Batavia and Little Gem lettuces will follow, as well as spinach. The farm has nearly four acres of wild bird seed plots too, and this winter brought visitors including corn buntings, grey partridge, lapwings, fieldfares, red kites and barn owls.

read the latest news in your weekly newsletter

purple sprouting broccoli flushed early this year

Page 5: Riverford Magazine - March 2012

Peter + Jo-ann Richardson, Home Farm, North YorkshireAfter the mildest winter for several years, it’s been an almost seamless transition into the spring planting season for Peter. Broad beans went in back in February, to be followed by new plantings every few weeks to keep the supply coming. Novella, the first of his potatoes (easily the biggest crop on the farm) will go in during March, as will the early carrots for harvesting as bunches in June or July. This year Peter also hopes to try out Pink Fir Apple potatoes; fantastic to eat, but a devil to grow organically.

Chris Wakefield, Upper Norton Farm, HampshireThe spring onions that Chris and his team planted in the polytunnels during November got off to a great start, thanks to the mild conditions. The crop should yield a very healthy 25,000 bunches around two weeks ahead of outdoor-grown plantings in March. Butterhead lettuce also went in during early January, and once those crops are cleared, the herb season recommences. Coriander, parsley and basil will be nurtured in the warmth of the polytunnels, while sage, thyme, rosemary and oregano will grow outside. There will also be a new crop of mint, after some culinary testing!

Guy Watson, Le Boutinard, FranceOur autumn-sown carrots are doing well, putting us on track to have them ready in April to plug the supply gap before the UK crop is ready. Meanwhile our spinach is struggling; poor germination followed by some fairly extensive frost damage have taken their toll. Thankfully the Batavia lettuces are looking good under their mini-tunnels, and we are busy planning in chilli peppers, squash and 25 acres of sweetcorn, possibly to include a multicoloured variety. After experimenting with Cape gooseberries and tomatillos back in Devon last year we’re giving both crops a go here in France this summer, as well as the locally popular Mogette beans, for drying and relishing in winter stews.

everything we grow + sell is organic

pink fir apples are Peter’s new challenge

Page 6: Riverford Magazine - March 2012

coming soonYour week’s worth of meat and veg in one easy, affordable step: brand new mixed organic meat and vegboxes.

what is a meat + vegbox? Our regular weekly vegboxes paired with a suitable size organic meatbox. The meat is carefully packed in insulated packaging to keep cool on your doorstep all day, so it won’t spoil if you’re out. If you’ve never tried our meat before you’re in for a treat - it’s grass-fed and reared to the highest organic standards, properly

hung for full flavour and prepared by our in-house butchers.

what’s in the box? You’ll get your usual weekly seasonal vegbox plus three types of meat to last you through the week. Expect a full flavoured roasting joint for the weekend; beef or pork mince; and easy sausages, chops or diced meat for super simple weeknight meals. From around £25 to feed two people.

meat + vegboxesyour week’s food in one easy, affordable step

available soon at www.riverford.co.uk

sundayRoast chicken, potatoes and all the trimmings.

mondayCreamy chicken and leek risotto.

tuesdayVegetable curry with rice and spiced carrot salad.

wednesdaySausage stew with greens and mash.

thursdayEvery-last-leek (whatever’s lurking in your box) stir fry with noodles.

fridayCheese-topped cottage pie and steamed veg.

saturdayHot dogs with salad and salsa.

a typical week’s eating A week’s worth of food with an organic meat + vegbox.

Page 7: Riverford Magazine - March 2012

coming soon

Page 8: Riverford Magazine - March 2012

The lynchpin of organic milk production is that it is as natural as possible. Unlike many intensive milk production systems, organic cows graze much of the year on pasture, grown in a holistic farming system where fertility is maintained by crop and livestock rotation, and farmyard manure. There is no routine use of antibiotics and the application of artificial fertilisers to produce the

grass and fodder that the herds eat is not allowed. Most organic cows get a small ration of cattle feed when they are milked to top up their diet and help milk production (it also makes them very happy to walk into the milking stalls!). Organic rules forbid genetically modified ingredients going into this additional feed, again, unlike in conventional dairy farming.

oniony milk?All these standards might seem respectable enough, but (animal welfare issues aside) there’s little point unless they influence milk quality. However on our farm in Devon we’ve come across a pleasing illustration of how what goes into a cow really can impact what comes out. The Riverford dairy herd gets to eat all the veg that does not quite make the grade for your vegboxes; things like squashed peppers, broken broccoli and dented apples, which they love. However we’ve learned the perils of some rogue onions or garlic getting in; it taints their milk, so much so that it is not useable at all. So, what goes in really can come out!

tasty milk, contented cows What goes in affects what comes out.

watch our bucking bovines at www.riverford.co.uk/cows

Page 9: Riverford Magazine - March 2012

bucking bovinesSpring brings one of our favourite events on the farm. Over the wet winter months the cows are kept under cover for a limited time, partly to protect them from the elements but also to prevent the pasture being destroyed by heavy hooves. The most hard-nosed spectator would struggle not to smile at the frolicking and cavorting that ensues when the herd goes out onto the spring grass again. You can watch our Devon herd being let out at www.riverford.co.uk/cows.

win a day at the dairyin Yorkshire or DevonWant to really understand where your milk comes from? We’re offering one lucky customer (and a friend) the chance to come and visit our dairy herd either in Devon or at Acorn Dairy, the family farm that produces our organic milk in Yorkshire. You’ll get to help bring in the herd for milking; tour the farm and learn

about how the cows are cared for; visit the dairy to see what happens to the milk once it leaves the cow and how it is made into butter and yoghurt. If you’re lucky you may get to help feed the calves too!

To enter the competition, tell us which types of yoghurt we sell.

You’ll find the answer on the website. Email your answer to [email protected] or go to riverford.co.uk/comp by Friday 27th April.

the small printWinner will be picked at random. Day to be organised at a date to suit the winner and Riverford Dairy or Acorn Dairy. Prize includes one night’s B&B accommodation for the winner and a friend but not travel costs.

milkFresh and full of flavour. 99p/1l

yoghurt Made at our own dairy. £1.59/475g

cream Double or clotted, from £1.59/200ml

win a day at the dairy at www.riverford.co.uk/comp

Page 10: Riverford Magazine - March 2012

new in april Hooray for cheese. Whether you’re after a crumbly, sharp cheddar for a sandwich, want a generous grating of parmesan over your pasta or need some mellow, creamy mozzarella to finish your salad, nothing tops off a meal quite like it.

So it was no great hardship to spend a few waist-expanding months trying out all sorts of stinky, creamy, soft, firm, cow’s milk, sheep’s milk, tangy, mild and all-round totally tasty cheeses to add to our range.

Here are the highlights. We’ll be adding more regional cheeses through the year, so keep an eye on the website.

cheddarGreens of Glastonbury mature cheddar £3.49/300gGreens of Glastonbury smoked cheddar £2.65/250gGodminster wax-coated cheddar truckle £8.95/400gMedium cheddar - coming soon

hardGreens of Glastonbury double gloucester £2.99/300gWootton Dairy millstone hard sheep’s cheese £6.95/250g

softAcorn Dairy brie £5.45/230gGorsehill Abbey Dairy st eadburgha (camembert-style) £4.45/170gHigh Weald sussex sipcote soft sheep’s cheese £2.69/100gWootton Dairy little ryding £5.85/220g

blueCropwell Bishop stilton £3.45/200gSoft blue - coming soon

continentalParmesan £6.25/200gHigh Weald Dairy halloumi £3.95/150gLaverstoke buffalo mozzarella (salads) £2.99/125g (5x 25g)Greens of Glastonbury cow’s mozzarella (cooking) £2.99/250g

easy cheesyBrowse our new cheese shop and find your favourite.

read more about the range at www.riverford.co.uk/cheese

Page 11: Riverford Magazine - March 2012
Page 12: Riverford Magazine - March 2012

Planning meat for your Easter celebration? Go organic, higher welfare and grass-fed for the very best flavour on your plate. Our meat is carefully sourced, reared to the highest standards and RSPCA award-winning. Serve with crispy roast potatoes, steamed green veg and our roasted cauliflower cheese recipe.

classic lamb Early season organic lamb tends to be from Poll Dorset ewes, reared through the winter for Easter. The meat is wonderfully tender - just right for a celebratory roast. Choose from leg or shoulder for a classic Easter feast.

half shoulder £13.45/1.15kgshoulder £20.95/1.8kghalf leg £21.45/1.15kgleg £32.95/1.9kg

easter feastsOrganic meat for Easter.

non-meat eaters, try our flamiche (leek pie) recipe online

serving ideas1. Make rich, full flavoured gravy with Vega Lucia Tinto Tempranillo wine (£6.49).

2. Don’t forget the garlic (£1.55). Make little cuts in the skin of your lamb joint and poke garlic cloves inside for extra flavour.

3. For a fresh accompaniment that sings of spring, try salsa verde. It’s pretty simple and packs a punch. Place a crushed garlic clove, 1 tbsp soaked and drained capers, 2 anchovies, a small bunch of flat-leaf parsley and 10 mint leaves in a food processor and blend well (or chop finely by hand). Place in a bowl and add 1 tbsp each of dijon mustard and red wine vinegar. Drizzle in enough olive oil to give a thickish consistency and season well. Serve with roast lamb.

Page 13: Riverford Magazine - March 2012

quick roasted cauliflower cheeseserves 4-6

1 cauliflower, cut into florets1 tbsp olive oil1 tsp caster sugarsea salt + freshly ground black pepper250g crème fraîche1 teaspoon dijon mustard100g gruyère cheese, grated1 tbsp grated parmesanhandful of chopped chives (optional)

Preheat the oven to 180°C. Toss the cauliflower in the oil and sugar, season well and roast on a baking tray for 20 mins, or until just cooked, then put in a bowl. Increase the oven temperature to 200°C. Mix the crème fraîche with the mustard and half the gruyère and season. Mix in the cauliflower and transfer to an ovenproof serving dish. Sprinkle with the rest of the gruyère and the parmesan and bake for 10 mins until golden. Sprinkle with chives (if using).

by Jane Baxter from Everyday and Sunday - Recipes from Riverford Farm

easter turkeyPrefer white meat? You won’t go far wrong with a tender organic turkey. Good Housekeeping magazine says ours have “firm meat, with a fresh taste and appetising aroma”. Plus, you’ll have plenty of leftovers for sandwiches, pies and pasta dishes.

a whole bird in less timeThere’s no need to get up at the crack of dawn to put your turkey in the oven.

Follow our simple instructions on how to bone and roll a whole bird and you’ll have succulent, easy-to-carve meat in half the time. You’ll find the instructions on our website at www.riverford.co.uk/turkey. We’ll deliver your turkey frozen.

Page 14: Riverford Magazine - March 2012

simple lemon puddingserves 8

180g unsalted butter, cubed + softened, plus a little extra for greasinggrated zest + juice of 3 lemons270g caster sugar6 eggs, whites separated from yolks120g self-raising flour500ml milk (whole or semi)icing sugar for dusting

Use a piece of butter to grease a shallow heatproof baking dish that will just hold 2 litres of liquid. Use a wooden spoon to beat the rest of the softened butter with the sugar until pale and fluffy (your butter must be really soft). Add the lemon zest and gently beat in the egg yolks one by one, then mix in the flour and lemon juice. Gradually stir in the milk. Don’t worry if it looks curdled. Whisk the eggs whites until light and fluffy and forming soft peaks. Mix a large spoonful of the whites into the mixture, then gently fold in the rest, keeping the air bubbles. The mixture will be sloppy. Pour into the baking dish and put in a roasting tin large enough to hold it. Pour in just enough hot water to come about

two thirds of the way up the dish. Bake at 160°C for 40-50 mins, until the top is springy and starting to turn golden. The mixture will have separated to form a spongy top with a lemon curd sauce on the bottom. Remove from the oven and lift the baking dish out of the water. Leave for 5 mins, then dust with sifted icing sugar to serve. Best served warm but can be served cold. The sauce will thicken on standing.

easter pudsFruity, fun-to-make treats for the whole family.

Page 15: Riverford Magazine - March 2012

banana + giant chocolate button cupcakesYou’ll need cupcake cases and enthusiastic kids to help make these. Make sure your butter is really soft or it will be too hard to beat (keep it out at room temperature for a good while before you want to use it).

makes 20-24 cupcakes

125g unsalted butter, cut into small dice + softened125g caster sugar3 eggs50ml milk250g self-raising flour1 level tsp baking powder1 level tsp ground cinnamon3 ripe bananas, mashed well (or blitz to a purée in a food processor)

for the topping:150g unsalted butter, cut into small dice + very soft350g icing sugar50g cocoa 2-4 tbsp warm water montezuma giant chocolate buttons, to decorate

Line a couple of muffin tins with the cupcake cases. Preheat the oven to 190°C. In a bowl, use a wooden spoon to cream the butter and sugar together until pale, light and fluffy. Gently fold in the eggs one by one. Sift in the flour, baking powder and cinnamon. Fold in the bananas until just combined.

Share the mixture between the cupcake cases. Bake for approx 25 mins until just cooked through and turning golden. Leave in the tin to cool for a few mins, then transfer the cases to a wire rack to cool completely. To make the topping, beat the butter until pale and creamy. Sift in the icing sugar and cocoa. Add 2 tbsp water and stir together. You may need a little more water (add carefully). Spoon into an icing bag and pipe onto the cakes, or use a pallet knife to smooth it on freestyle. Decorate with giant Montezuma chocolate buttons (available to order alongside your vegbox).

Page 16: Riverford Magazine - March 2012

spring pickingsExtra portions of seasonal veg.

purple sprouting broccoli Tender, tasty and easy. £2.49/350g

rhubarbVibrant colour and flavour. Coming soon.

shiitake mushroomsRich and earthy tasting. £2.95/150g

spring greens Homegrown leafy greens. £1.95/350g

spinachSucculent and sweet. £2.29

carrots Grown for flavour. £1.55/kg

spanish asparagusIf you can’t wait for the UK crop! £2.75/250g

batavia lettuce Coming soon from our French farm. £1.79

cauliflower Good simply roasted or steamed. £1.75

find more online at www.riverford.co.uk/veg

Page 17: Riverford Magazine - March 2012

fruit + salad top upsThe pick of the crop to add to your box.

applesPerk up your salads and puds. £2.25/750g

pears Pear and almond tart, anyone? £2.35/750g

fairtrade bananasFrom farmers we know. £1.75/800g

unwaxed lemonsUse the natural zest in your cooking. 99p/x2

orangesSweet, juicy snacking. £2.45/kg

grapefruitTangy fruit for lazy breakfasts. £2.05/x2

avocadoAdd creamy texture to salads. £2.49/x2

tomatoesJuicy and flavourful. £2.59/480g

salad pack A mix of tasty leaves. £1.99/150g

see all our fruit at www.riverford.co.uk/fruit

Page 18: Riverford Magazine - March 2012

love your larderFlavourful organic kitchen cupboard staples.

sundried tomatoesPlump and full of sunny flavour. £3.65

pimhill muesli Full of fruity apricots and figs. £3.85

ginger + pear chutney Sweet and hot - great with cheese. £2.99

extra virgin olive oil In peppery or mellow varieties. £4.69

organic chocolateMontezuma’s award-winning bars. £2.09

sweet chilli sauceHot, sticky and spot-on for dipping. £2.65

laydilay mayonnaise Made from organic, free-range eggs. £2.99

find the full range at www.riverford.co.uk/cupboard

pestoChoose from green or red. £2.99

marmalade Chunky and flavourful. £2.99

new

Page 19: Riverford Magazine - March 2012

something to sip onTake a peek at our tempting organic drinks.

proper apple juiceFrom hand-pressed English apples. £3.05

samuel smith’s lagerHoppier than most and full-bodied. £2.59

viognierGood with spicy Asian food. £9.45

sicilian lemonadeA tangy, fizz-free and natural drink. £2.85

sheppy’s cider Traditional Somerset refreshment. £2.59

elderflower bubbly Beautifully aromatic and refreshing. £3.15

mas de la ville merlot An easy drinking, light red wine. £8.49

more drinks at www.riverford.co.uk/drinks

la jara proseccoSemi-sparkling and light. £9.95

quinto arrio riojaA young, light red. £7.95

Page 20: Riverford Magazine - March 2012

Ri v e r f ordcoming soonenglish asparagusnew picnic rangenew sauces + jams

01780 789700 Sacrewell Farm01803 762059 Wash Farm, Home Farm, Upper Norton Farm

www.riverford.co.uk