August box

 
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August 2018 Box Contents

Lemon Verbena plant – Grow indoors or out for your own supply of fresh Lemon Verbena. It’s deciduous and will lose its leaves in the Autumn. We leave ours in the herb garden in sunny Cambridgeshire. Safer to put in a pot and bring in or protect over Winter.

Sweet Cicely leaves - Try the cup cake recipe included in your Box or add to an omelette or salad. Having a natural sweetness the leaves go really well in fruit tarts or fools, with the sharper fruits like plums, rhubarb, gooseberries, apples.

Seeds: Bull’s Blood Beetroot microleaves – Colourful, full of flavour and fast growing. Turn your box into a seed tray as directed on the Box, and sow according to the seed packet instructions. Sweet and earthy, a year-round addition for salads, sandwiches and sauces.

British Herb Kitchen Sorrel Pesto – What you get if you combine sharp sorrel, ewe’s cheese and toasted walnuts. Perfect for an easy pasta, rice or grain dish or in place of butter in your sandwiches.

British Herb Kitchen Lemon Verbena Shortbread – The Lemon Verbena leaves lift the buttery sweetness of our home-made shortbread. Eat on their own or make a great dessert by piling whipped cream and strawberries on top.

Womersley Strawberry and Mint Vinegar – So many uses for this great tasting, Summery vinegar. As well as making a tasty salad dressing, we use it to make the base syrup for a Strawberry and Mint Bellini (recipe going up on the website). Or steep your berries in it before serving up with cream. A Little Bit Mint, Pea and Parsley Dip – a fresh tasting, green pea-based dip. Serve it up with……

Perthshire Thin and Crispy Oatcakes – Made from ‘seed to mill’ wholegrain Scottish oats, these moreish, prize-winning oatcakes make a great base for dips, cheese and canapés. Or simply eat them as they are – they disappear very quickly in our kitchen!

Just a Splash Rum – recommended by Mark Hix and perfect when you just need enough Rum for a spectacular steak or dessert. Look out for the truly delicious whole roast pineapple recipe on our website.

Also for you this month, as a thank you for being one of our early subscribers, your recipe card holder,

Menu suggestions

Start off with some chilled Mint, Pea and Parsley Dip and crispy Oatcakes.

Cook up some rice or spelt and when cooked to your liking simply stir the Sorrel Pesto to make a cheat’s risotto or ‘speltotto’. Garnish with your Beetroot Microleaves. Serve with a leaf salad, adding some Sweet Cicely leaves and a splash of Strawberry and Mint Vinegar to your dressing. Dissolve a teaspoon of sugar in a tablespoon of Strawberry and Mint Vinegar. Wash, hull and quarter a punnet of strawberries and steep them in the sugar and vinegar mix. Plop some whipped cream on top of a shortbread biscuit, then a tablespoon of steeped strawberries on top. Garnish with a Lemon Verbena leaf.

Or, if that’s not tempting enough, look out for our spectacular whole roast pineapple recipe, with rum and Lemon Verbena, on the website! Served with a Mint and Sweet Cicely crème fraiche, it looks great on the table and is utterly delicious.

Please Note: We do our best to use recyclable and reuseable packaging. Sometimes this may not be as sturdy as other types of packaging material. Please bear with us as we work on finding the best solutions to ensure safe passage of our products to you!

 
Victoria McNeill