Behold, the humble swede!
It’s Burns night tomorrow, Scotland’s annual celebration of their much beloved national bard, Robert Burns. Alongside heartfelt renditions of his poetry, songs, and toasts, Burns night is traditionally accompanied by a magnificent supper of haggis, neeps and tatties (swede and potato for the uninitiated).
Incidentally we’ve got some fantastic looking swedes in store this week courtesy of Organic Pantry in Tadcaster and New Fields, North Yorkshire. Traditionally boiled and mashed with just a little fat and seasoning, its beauty is in its simplicity. That said, why not incorporate parsnip, carrots, turnips or celeriac for a modern twist on a classic?
Elsewhere and we’ve Purple Sprouting Broccoli back in from Organic Pantry, with plenty more expected in time for the weekend. These early cuts do tend to be a fair bit leafier than you might be used to, but just remember that the leaves are equally as delicious and versatile as the florets and can be prepped in much the same way as a chard or kale. And speaking of, be sure to pick up a bunch of Organic Pantry’s cavolo nero this week; they’re looking absolutely delicious!
