I’ve always coveted having an organic-oh-so-good-for-you-and-the-enviroment veg box delivery. For years, I’ve looked longingly at the flyers that land on my doormat then stalked their websites, imagining what size box I would need; sighing over the fabulous fresh, muddy vegetables available, all the time acutely aware, that in my bit of London, a safe delivery spot, if I am not in, is non-existent. If not filched by human hand then the cats, foxes, squirrels or mice would inflict their damage. I was, therefore, thrilled to discover Sutton Community Farm. They not only deliver to homes but also to local pick-up points so that one may collect said muddy vegetables, on the way home from work. Within seconds of finding this out, I had followed them on Twitter, liked them on Facebook and registered on their website. I did not want to miss out…
Sutton Community Farm describe themselves thus; “We are London’s largest community farm, a not-for-profit social enterprise growing fresh vegetables using organic principles, as well as providing a shared space for the local community to cultivate skills.” And they make deliveries in a van powered by London’s waste cooking oil. How utterly wonderful – please do take a look at their website to see if they cover your area I cannot recommend this scheme highly enough… http://suttoncommunityfarm.org.uk
Just look at what I got in my small veg box…
Purple sprouting broccoli, onions, carrots, muddy(!) golden and red beets, crisp, firm mushrooms, gorgeous salad leaves plus they stock my favourite eggs. I am so thrilled to have found SCF and plan to order fortnightly.
How lovely that these delicious salad leaves were grown happily, without chemicals! We enjoyed them for lunch at the weekend.
And these are my favourite eggs – they taste like the eggs of my childhood and I wrote about them in my first ever recipe post https://selmastable.wordpress.com/2013/08/07/courgette-feta-and-thyme-bake/ Alas, the farmers market from where I used to get the eggs, is no-more so I am really pleased to have found them at SCF. We had the eggs for brunch on Sunday, poached with some steamed purple sprouting broccoli and a little hollandaise sauce.
The beets – beautiful and glowing jewel-like once scrubbed. If you follow Selma’s Table on Facebook, you will have seen me enthusiastically posting some of these photos.
Beetroot can be boiled, steamed and even thinly sliced and eaten raw. They are also wonderful juiced raw, with a couple of apples and carrots, a nugget of ginger and half a lemon. I find that roasting them intensifies the natural sweetness and transforms them to soft silky slivers that are wonderful in salads. Once cooked, they keep for days in the fridge (so you may as well prepare quite a few) which makes lunch boxes and salads so much more exciting. I like to start them off in a sealed foil packet and then, towards the end of the cooking time, open them out to the direct heat of the oven to caramelise.
If your beets are really fresh, they should have quite a thin skin. The red beets from the SCF were so fresh, that we did not need to peel the skins at all once they were cooked.
And just a reminder that red beets will stain everything porous…
My recipe for Mixed Roasted Beets with Goat’s Cheese, Honey and Mint is a great balance of flavours; warm beets with melting cubes of goats cheese and a sweet and sour dressing topped with mint.
Mixed Beets with Goat's Cheese and Mint
INGREDIENTS
- 4 small to medium sized Golden Beets
- 4 small to medium sized Red Beets
- Honey
- Salt
- leaves from 3 or 4 Thyme sprigs
- 80 g firm Goat’s Cheese/Chevre, cubed
- A small handful of chopped mint leaves
- Olive Oil
- ¼ – ½ of a Lemon
INSTRUCTIONS
- Pre-heat oven to 200C/400F
- Scrub the beets well – I use one of those green plastic scouring pads to get all the mud off.
- Peel the golden beets but leave the skins on the red ones to avoid staining everything
- Halve the beets then slice each half into 3 or 4 wedges depending on how large they are. Keep the two beets separate to preserve the colour of the golden ones.
- Tear off 2 sections of foil, large enough to wrap each pile of the beet wedges in.
- Pop the wedges on the foil, drizzle over a little honey and olive oil, scatter over a little thyme and sea salt, then wrap the foil to make a couple of packets.
- Roast for 30 – 40 minutes; depending on their size, they may need longer.
- Once soft, open out the foil, spoon over the juices to baste the wedges and pop back into the oven to caramelise for about 10 minutes.
- If the skins are tough on the red beets, remove them – they should slip off easily once they are cooked.
- Arrange on a serving plate, top with the goat’s cheese, squeeze over a little lemon juice, drizzle with honey and EVOO then strew with chopped mint leaves.
Look at those colourful jewels, they are a feast for the eyes Selma! What better way to do justice to their deep sweetness than with honey and goats cheese. Nice work Selma x
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Thanks Deena – I am so delighted with this scheme – can’t wait for next week’s goodies!
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Delicious! Those golden beets are so pretty, aren’t they? I had some a couple of weeks ago. Being near to you, I must look up this scheme; I currently have a weekly box from one of the big boys but it would be nice to support something local. With goat’s cheese too – yum :)
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I can’t recommend SCF highly enough – it is a fabulous enterprise. They do deliveries too but it is easier for me to collect. You can try them as a one off and see what you think…let me know though.
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Glad you found a way of getting your organic veggies from a scheme. Those bits all look really good. My veg box changed my life a little bit! I love it, it’s really local and really high quality, but the thing I get most excited about is not knowing what’s coming each week! Such a delicious recipe. Yesterday we ate a beetroot salad with chilli jam, green olives & dolcelatte… Divine. Also an incrediable veg tart (including beetroot) on the streets of London… Can’t tell you how many funny looks we got from busy passers-by (either they were jealous, or just didn’t know what homemade food looks like ;) )
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I am so pleased to have found them and so look forward to adding a bit of variety to our meals. I love the idea of beets with chill jam and dolcelatte – yum! I am sure that Londoners were very jealous of your homemade tart – they would know, believe me! What were you doing on the streets of London??
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Funny that I hated beetroot as a kid and now can’t get enough of it! We popped up to hear some beautiful cello music http://music.juliakent.com/
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Just listening to some of it now – how lovely! Thanks for the link :) x
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I adore beetroot and those look wonderful. We have so much good goat cheese here that I shall have to do this. Nice post;)
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Thank you – feel quite envious now when I think of all that delicious chèvre you have access to. It is one of my favourite cheeses!
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Selma your posts are so deliciously written, I feel I have eaten them. And all without having to cook. Now there’s a talent!
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That is so sweet Tish – thank you!
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Beautiful ingredients and stunning photos! Especially the watercolour paint one! Fantastic as always dear Selma x
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Thank you my Lovely! The waterlogue one is an app – I love it – been trying it on lots of my old photos…xx
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GORGEOUS!!!! Gorgeous photos and fab recipe xxx
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Thank you my lovely xx
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xx
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Beets and goat cheese are such a great combination and the use of 2 colors of beets makes it even better.
Beautiful painting!
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Thanks – the two colours are lovely. The painting is from an app called Waterlogue – it takes your photos and turns them into watercolours – I just love it!
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Lovely lovely, fresh organic veg, nothing better! I adore roasted beets, lovely dressed with yoghurt, or made into a dip, nest time I’ll try them with goats cheese and mint! Thanks Selma for the inspiration!
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I’ve not had them with yoghurt before – that sounds like a lovely idea! Thanks so much!!!
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I want a Sutton Community Farm near me… This looks so wonderful!! I’d be so happy to get a beautiful box like this…
And the recipe? Beets and goat cheese just belong together… Perfection!
Wonderful post!!
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Thanks Prudy – I feel so lucky to have found them to be honest – they don’t really advertise so it is all by word of mouth. I think I saw them mentioned on Twitter and took a look at their website…beets and goats cheese are perfect together, I agree!
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