It’s finally here – the moment we wait all year for. Strawberries sweet enough to stop all conversation, tomatoes worth building your entire meal around, cucumbers that deserve to be devoured straight out of the box… no more tasteless, anaemic, soggy, out of season “summer” fruits and veg sold year-round at the local supermarket. This is summer as it should taste, and there’s a tangible buzz on the farm when the first of the berries, tender veg, and summer salads are picked and packed into your boxes.
It’s a little ironic then, that summertime is also when our veg box sales tend to dip – understandably, as many of our customers head off on holiday, while others might have less consistency outside of the school term or working week. It’s a shame though, as the next few months are arguably when our produce is at its very best in terms of variety and deliciousness, but also value (our seasonal boxes burst with at least seven different varieties of organic veg and start at just £16.50).
My favourite thing about summer food is that it doesn’t need any bells or whistles – you can keep it simple and let the fresh flavours do the talking. A drizzle of good quality olive oil, a sprinkle of sea salt, a squeeze of lemon are often all that’s needed, and “what grows together, goes together” feels truest in summer: think fragrant strawberries steeped in elderflower syrup with fresh mint, crimson tomatoes and verdant basil in a classic Caprese salad, zingy summer herbs mixed through buttery new potatoes…
Those big, colourful veggie platters and sharing salads at barbeques and relaxed gatherings are always the highlight of any summer meal for me, and there’s something about sharing the enjoyment of food that makes it all the tastier. In recent weeks, I’ve enjoyed potato salads with tangy, spicy kimchi, spring onions and chopped salted peanuts; a herb, pickle, and feta dipping oil (incredible with crusty bread), and a crispy rice salad full of crunchy, raw broad beans, mangetout & courgette ribbons in a gorgeous lime miso dressing. Brighter days and longer evenings call for plates piled high, friends around the table, less time in the kitchen and more time in the garden. Long may it last!
Our News from the Farm posts come from Riverford. They are the digital versions of the printed letters which go out to customers, every week via Riverford’s veg boxes. Guy Singh-Watson’s weekly newsletters connect people to the farm with refreshingly honest accounts of the trials and tribulations of producing organic food, and the occasional rant about farming, ethical and business issues he feels strongly about. Riverford’s monthly Farm Kitchen letter is written by Riverford’s team of chefs, recipe and content creators: Emily, Bob, Hannah, Lewis & Freddie.
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