We’ve got some stunning produce this week courtesy of husband and wife team John and Rachel from Newfields Organics in Fadmoor, on the North York Moors.
At 650ft above sea level, theirs must be one of the highest organic farms in the country. The land is half sandy loam and half black peaty soil over sandstone, ideal for a wide range of crops. At this time of year, the veg stands really start to shine with all of their wonderful Yorkshire produce.
Highlights this week include dark, leafy cavolo nero, beautiful crinkly savoy cabbages, and their absolutely stunning broccoli and cauliflowers. Alongside an abundance of crisp white caulis, we’re also getting some more unusual varieties such as romanesco and purple cauli for something a little different but equally delicious, wholesome and satisfying.
We’ve got lots of cauliflower recipes on our website, but one of our favourites is this Roasted Cauli & Lemon:
Ingredients
- 1 cauliflower, cut into medium florets
- 2 lemons
- 3 tbsp olive oil
- ½ tsp hot smoked paprika
- Salt and pepper to taste
- 2 to 3 handfuls toasted almonds, roughly chopped (optional)
Method
- Heat oven to 220C.
- Rinse cauli, leaving some water clinging on. Add to a large roasting tray.
- Add juice of one lemon, olive oil, paprika, salt and pepper, and mix.
- Scatter over the second lemon, chopped into 6 wedges.
- Roast 25 to 30 mins, turning halfway, until florets are tender and caramelised at the edges.
- Squeeze roasted lemon wedges over the cauli, add a little more salt, and tip into a serving bowl with all the juices. Enjoy!
