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Riverford

Posts by Riverford

    • News from the farm

    Father of Riverford founder passes away

    John Watson, of Riverford Farm and father of Riverford founder Guy Singh-Watson, has passed away aged 93.

    By Riverford - 9th January 2019

    2
  • Mulled cider
    • Eating & drinking
    • Recipes

    How to make mulled wine

    Around for thousands of years and perfect for winter weather, mulled wine was originally a creation of the Romans who would heat their wine to keep them healthy and warm in the colder months.

    By Riverford - 18th December 2018

    0
    • Recipes
    • Eating & drinking

    How to make: Sweet potato and peanut butter stew

    Although this recipe is African in its roots, it seems to take flavours from every step of the spice

    By Riverford - 10th December 2018

    0
  • Chicken
    • Environment & ethics
    • Animal welfare
    • Organics

    For flock's sake: what makes an ethical egg

    What do you picture when you hear the words ‘free range’? Bright, spacious hen houses? Small flocks roaming on green pastures? The reality is very different.

    By Riverford - 30th November 2018

    2
    • Employee ownership
    • Ethical business

    How Riverford became employee owned

    On June 8th 2018, Riverford became employee owned. Find out why founder Guy Singh-Watson is saying no to a venture capital sale of Riverford, and how he believes business can be a force for good.

    By Riverford - 18th October 2018

    0
  • venison
    • Recipes

    Top five venison recipes

    It’s venison season, and on health, welfare and sustainability grounds it can’t be beaten.

    By Riverford - 16th October 2018

    0

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More from Wicked Leeks

  • Crushed Broad Bean

    5 Riverford recipes for broad beans

  • Pigs

    Feeding food surplus to pigs safely: a win for farmers and the environment?

  • Guy’s news: If pesticide-free farming is possible, why don’t more do it?

Articles from other authors

Sustainable veganism sparks debate

How to eat sustainably as a vegan is a topic of discussion. Image credit Flickr/Harsha K RThe role of livestock in a sustainable food system versus a pressing…

0 comments / Veganism

Radical change needed to stop climate breakdown

Over the course of 2018, I was deeply moved to discover the following verdict on the fate of our food supplies: “The current data on temperature rise at the…

0 comments / Climate change

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  • Our veg boxes contain 82% less plastic than major UK supermarket veg, helping you to ditch pointless plastic. Choose less plastic? Choose Riverford.
  • Thai Mushroom & Peanut Noodles⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ This veg-packed Thai noodle bowl is just what you want on a cold, winter's evening. Bashing the lemongrass allows it to infuse its distinctive flavour, like a fragrant teabag. The peanut butter thickens the sauce and adds substance and richness. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ From next week's vegan recipe boxes.
  • Guy's news: Please tell our leaders where bananas come from⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Looking 10 years forward, I can (just) imagine UK food & farming, shaped by policies tailored to our own needs, thriving outside the EU. Michael Gove’s ‘public money for public goods’ suggests a similar vision, though it's questionable how much will survive trade negotiations, or whether he'll be around long enough to be held to account for the woolly promises made.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ But with 76 days until 29th March, that utopia seems an ever-receding dream, especially when those leading the Brexit charge seem so woefully ignorant of our industry. A senior Leave politician recently stated: ‘We won’t be able to get certain foods like bananas or tomatoes but it’s not like we won’t be able to eat. And we’ll be leaving at a time when British produce is beginning to come into season so it’s the best possible time to leave with no deal.’ March, though, is the worst possible time for a no-deal Brexit. Last year’s veg crops are all coming to an end, while the new season’s harvest doesn’t start until mid-May. The UK imports around 50% of its fruit & veg (for Riverford it's 30%), but that figure starts rising in the new year, reaching around 80% in April (50% for Riverford) before falling again in June.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Riverford even suspends our UK-only veg box from May to June because we can't fill it. Over 20 years, we've developed a network of suppliers across Spain, Italy & France to bridge this ‘hungry gap’. Most are small organic farms who've become firm friends as well as trading partners.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ To see our businesses&relationships destroyed in the name of soundbites, bigotry & ignorance is disheartening. The UK could adapt to be less dependent on imports, but it'll take years. Utopia can only be delivered by leaders who make decisions guided by consideration, & judgements based on sound information. There couldn't be a worse time to leave with no deal than 29 March. As for bananas, they are a tropical fruit, from outside EU.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Guy Singh-Watson
  • RECIPE - Sweet Potato, Sage & Barley Beanpot ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ This is such a hearty and tasty vegan bowlful, with lots of different tastes and textures. Frying capers and sage to top the bowls adds a nice crunch and an extra flavour pop. It works with roasted squash too.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You'll need (serves 2):⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 tbsp capers⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 onion, peeled & finely sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀ 10g rosemary, peeled from stalk & finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀ 10g sun-dried tomatoes, sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 garlic clove, peeled & finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀ 15g sage, half shredded, half kept whole⠀⠀⠀⠀⠀⠀⠀⠀⠀ 125g pearl barley⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tbsp red pesto⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tbsp sweet white miso⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 large or 2 small sweet potatoes, peeled & chopped into 3cm chunks⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tin borlotti beans⠀⠀⠀⠀⠀⠀⠀⠀⠀ 150g spinach⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 lemon⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Put the capers in a mug of cold water to soak. Preheat your oven to 200˚C/Gas 6. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Heat 2 tbsp of oil in a large pan. Gently fry the onion, rosemary and sun-dried tomatoes for 10 mins, stirring now and then. Rinse the barley in a sieve. Drain the borlotti beans.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ After 10 mins, stir the garlic, the shredded sage, pesto and miso into the onion. Add 800ml of boiled water and the barley. Bring to a low boil and cook for 10 mins,⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Toss the sweet potato in a roasting tin in oil to coat. Season. Roast until just tender and starting to colour, approx. 20-25 mins.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ When the barley has cooked for 10 mins, add the borlotti. Cook for a further 15 mins or so, until the barley is just tender with a little bite. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Drain the capers. Pat dry with kitchen paper. Pick 8-10 whole sage leaves. Heat a thin layer of oil in a frying pan. Fry the sage until crispy, 30 secs-1 min. Drain on kitchen paper. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Fry the capers in the same pan until crispy, approx. 2 mins. Drain them too. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Once the barley is tender, gently stir in the sweet potato and the spinach, until wilted. Season. Add a squeeze of lemon juice. Serve, topped with fried capers and sage.
  • We have a new addition to our range. Who can guess what it is?
  • RECIPE - Mediterranean Orzo & Sheep’s Cheese ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ This colourful dish has roasted peppers, courgette and cherry tomatoes with a saffron and herb orzo. Roasting veg really enhances their natural sweetness and flavour; they’re even better if there’s some charred edges. The dish is topped with crunchy pine nuts and crumbled feta. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Ingredients⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 red pepper, deseeded & diced into 2cm ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 yellow pepper, deseeded & diced into 2cm⠀⠀⠀⠀⠀⠀⠀⠀⠀ 250g cherry tomatoes ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 courgette, halved lengthways, then cut into chunky half-moon shapes⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 garlic clove, peeled & finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tsp bouillon powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1/2 tsp smoked paprika⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tsp dried thyme⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 bay leaf⠀⠀⠀⠀⠀⠀⠀⠀⠀ 50ml white wine ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 175g orzo pasta⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 pinch saffron ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 20g pine nuts⠀⠀⠀⠀⠀⠀⠀⠀⠀ 15g parsley, roughly chopped ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 75g feta⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Preheat your oven to 200˚C /Gas 6. Toss the peppers in a roasting tin with the tomatoes (whole) and oil to coat. Season and roast. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Mix the bouillon in a jug with 600ml of boiled water to make a stock. Heat 1 tbsp of oil in a medium saucepan. Gently fry the garlic, paprika, thyme and bay leaf. Pour in the wine. Let it reduce by half. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Stir in the orzo, saffron and ¾ of the stock. Season. Bring to a low boil. Cook for approx. 10 mins, stirring occasionally, until the orzo is tender and most of the liquid is absorbed. Add more stock if needed. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Stir the courgettes into the roasting tin, with a drizzle more oil. Roast for approx. 12 mins more, until all the veg is tender.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Heat a frying pan. Gently toast the pine nuts for 2-3 mins, stirring regularly, until lightly golden. Transfer to a plate. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ When the orzo is ready, remove the bay. Stir the orzo and ⅔ of the parsley into the roasting tin. Season to taste. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Serve with feta cheese crumbled over, sprinkled with pine nuts and remaining parsley.
  • Should we tax meat? ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ A tax on meat could help reduce carbon emissions linked to agriculture & encourage a move to more sustainably-produced & higher welfare livestock as well as better diets.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ That was one of the messages from @carolinelucas, co-leader of @thegreenparty who spoke at last week’s Oxford Farming Conference.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ A meat tax could take into account less-intensive livestock production in a ‘tiered’ system, where intensively-produced meat would be taxed at a higher rate, & would help encourage consumers & farmers to move towards less but better quality meat, & away from intensive meat production. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ “I recognise that careful selection of feed and manure management can help reduce greenhouse gases,” she said. “A banded meat tax would take into account less intensive livestock production. Keeping food artificially cheap can not be an excuse for environmental degradation & poor diets.”⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ “In spite of some good individual examples, the food system is in crisis. We need a system that encourages agroecological farming. Farm production needs to be aligned to planetary boundaries, especially when it comes to climate emissions. We need to prioritise reducing carbon emission. We need to prioritise reducing carbon emissions with targets year on year."⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Do you agree? What do you think about a proposed meat tax? . #animalagriculture #meat #oxfordfarmingconference #ofc #meatproduction #greenparty #carolinelucas
  • Spring Green & Shiitake Dal⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ A lentil dal is perfect for the new year. Healthy, sustaining and tasty, and you can ring the changes. We're using our seasonal spring greens and delicate shiitake mushrooms and frying off a few seeds to top the lot - known as a tarka, it adds a little extra flavour bomb, along with the fresh mint and chilli. From next week's vegan recipe boxes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ .⠀⠀⠀⠀⠀⠀⠀⠀⠀ .⠀⠀⠀⠀⠀⠀⠀⠀⠀ .⠀⠀⠀⠀⠀⠀⠀⠀⠀ #veganuary #veganuary2018 #veganrecipebox #veganuaryrecipe #riverford #livelifeontheveg #organicvegan
  • Guy's news: To plant, or not to plant?⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ After two weeks of warm, dry weather, it's tempting to start spreading muck & ploughing our better drained slopes for early plantings. In coastal areas of Cornwall, a few early potatoes will be planted this week under warming crop covers. But with plenty more winter still to come, these crops will arrive no earlier than those planted in February or March; it's not unlikely that they will rot in the cold, wet ground. So why take the gamble of planting early? I put it down to a combination of annually recurring impatience & the fear that, like last year, we will not see the ground this dry again until April.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ On our farm in France, we'll make a start on planting next week; temperatures are no higher than here yet, but better light give plants enough energy to survive the weeks of damp & cold. In Devon, we'll wait another month, for the sun to be a little higher & the days a little longer, & hope for another chance. Despite rising average temperatures, climate change has, if anything, made us more conservative & risk-averse in our planting dates; averages hide the impact of the unpredictable extremes.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Pushing the boundaries with early & late plantings too often gives poor crops, & the damage caused by cultivating & harvesting in poor conditions makes it questionable both economically & environmentally. Sometimes it's better to truck a lettuce, cabbage or bean from an area where conditions allow for better crops with lower inputs. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ In Devon, kales that survived a summer drought & grew well through autumn are now wilting. All brassicas hate having wet feet; the clay soils that hung on to moisture & saved the crop during the summer are poorly drained in winter, & became waterlogged in the two very wet months before Christmas. Persistent lack of air spaces creates anaerobic conditions, with the wrong organisms thriving & producing toxins that cause damage to plant roots & the bizarre sight of wilting in January.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Guy Singh-Watson

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