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Riverford Organic Farmers

Wicked Leeks is an online magazine powered by Riverford Organic Farmers.
Riverford grows and sells organic food through its award-winning veg boxes, alongside campaigning for its core values of sustainable food and ethical business.

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  • "Shouldn't do that, boy" ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ This quote from Riverford founder Guy might be familiar with the customers among you: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ "A few years ago I was wandering through the fields of a non-organic farmer, who was growing lettuces for the supermarkets. I bent down to pick and taste a leaf. He stopped me and warned ‘Shouldn’t do that, boy'. His lettuces were sprayed every week for aphids.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Hang on – this is a farmer who wouldn’t eat his own food. Intuitively, anybody knows that’s crazy. Food should be fit to eat out of the field."⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We often use this quote on our paper bags. It prompts us to question why organic is still regarded as the 'other', the non-'normal' option, which is dwarfed by the size of the overall food market. Doesn't it seem backwards? After all... wasn't all farming once technically organic?
  • RECIPE - Herby Rice Stuffed Portobellos ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Portobello mushrooms are great to stuff - they have a wonderful earthy flavour and a firm texture. Our stuffing is made with brown basmati rice, a variety of herbs, sultanas for little bursts of sweetness and toasted almonds for crunch. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You'll need (serves 2): ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 4 portobello mushrooms, ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 100g brown basmati rice⠀⠀⠀⠀⠀⠀⠀⠀⠀ 20g sultanas ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 20g flaked almonds ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 red onion⠀⠀⠀⠀⠀⠀⠀⠀⠀ 20g basil⠀⠀⠀⠀⠀⠀⠀⠀⠀ 15g chervil ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 15g parsley ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tin cannellini beans ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 lemon⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 bunch radishes ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 100g watercress ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tbsp wholegrain mustard ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Destalk the mushrooms and put on a roasting tray, gill-side up. Drizzle (or brush) 1 tbsp of oil over the mushrooms and roast the mushrooms for 8-9 mins.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Meanwhile, finely dice the mushroom stalks. Rinse the rice and boil for 15-20 mins, until just tender with a little bite. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Put the sultanas in a mug and cover with boiled water. In a frying pan, gently toast the almonds for approx. 2-3 mins, until golden brown. Transfer to a plate. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Peel and finely dice the onion, then gently fry the onions and mushroom stalks together for 8 mins until softened. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Roughly chop the basil, chervil and parsley leaves, altogether. Drain and rinse the cannellini beans.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Drain the rice and sultanas. Stir them both into the onions in the frying pan, with the herbs and a squeeze of lemon juice. Season. Pile the rice mix (as much as you can) on top of the mushrooms. Return them to the oven to warm through for about 5 mins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Trim and halve the radishes (or quarter if large). Toss them in a bowl with a couple of handfuls of the watercress, a squeeze of lemon juice, 1 tbsp of olive oil, the cannellini beans and a little spoonful of mustard. Season. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Serve the mushrooms sprinkled with the almonds and the watercress salad, and any remaining rice.
  • This year's mini cucumber crop is producing some unusual fruit... The new 'wonky veg'!?
  • RECIPE - Bhaji Burger & Mango Chutney ⠀⠀⠀⠀⠀⠀⠀⠀⠀ This recipe went down extremely well when it featured in our recipe boxes a couple of weeks ago. We love the contrast of the soft brioche buns and the crispy bits on the edges of the bhaji - it’s possibly a better option than a sad, dry, bean burger! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You'll need (serves 2): 60g spring onions, finely sliced 1 chilli, deseeded & finely chopped 10-15g mint 1 large or 2 small carrots, peeled & cut into thin matchsticks 1 kohlrabi, peeled & cut into thin matchsticks 1 bhaji burger spice mix (1 tbsp curry powder, 1 tsp garam masala, 1 tsp mustard seeds) 100g chickpea flour 2 burger buns 50g mayonnaise 60g mango chutney lettuce leaves ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Preheat your oven to 150˚C/Gas 2. In a large bowl, mix the carrot, kohlrabi, onions, bhaji burger spice mix, chickpea flour and chilli (to your taste - you can always add more at the end). Season. Add 5-6 tbsp of water. Mix to a thick, sticky batter with your hands. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Halve the buns. Lay some kitchen paper on a large plate or tray. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Heat a good layer of oil in a large frying pan. Use your hands to divide and shape the batter mixture into 4. Add them to the pan, flattening them down slightly (cook in batches if needs be). ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Fry for approx. 3 mins on each side, until golden and crispy, then turn down the heat and fry for a further 2 mins on each side. Transfer to the oven and bake for 8 mins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Wipe the frying pan. Put the buns in the pan, cut-side down. Let them fry for a few secs, until lightly coloured. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Spread both sides of the buns with mayonnaise, then layer up the bun bases with a few lettuce leaves, the bhaji fritters and top with mango chutney. Sprinkle on more chilli if you like. Pop on the bun tops and serve with a salad or side of choice - we went with a fresh Indian salad with shredded mint, cucumber and tomato. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #meatfreemonday #meatfreemondays #meatfree #veggieburger #veggierecipe #livelifeontheveg #riverford #organic #onionbhaji
  • Guy's news: A nutty, thankless, but persistent obsession⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Since collecting hazelnuts, dropped like gifts from heaven onto my shed roof with no effort on my part, the idea of growing nuts commercially took root & refuses to leave.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ British hedgerows have withstood the abuses of hedge-trimmers, undermining rabbits & marauding livestock since the 18th century Inclosure Acts; they're incredibly diverse, but the dominant plant is normally hazel. Can we learn from these beautiful hedges, which also provide sanctuary for so much wildlife?⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The persistence of my nutty dream led us to hosting a seminar on the potential for commercial nut growing in Devon. An Italian nut agronomist thought our climate & soil were near ideal. Squirrels & beetles which lay eggs in the nuts are the main threat; the investment needed for harvesting, drying & processing equipment is scary but manageable.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ It's a huge gamble. But a number of the farmers were interested, partly through a desire to be part of the solution rather than the problem with regard to climate change & wildlife loss. Charles Tebbut, a nut importer determined to get more nuts grown in the UK, estimated that the social cost savings from carbon sequestration, avoided pollution & wildlife benefits could be quantified at £409 per hectare per year.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ If a mechanism existed to pay that, it'd be more than enough to get us planting. But it's a theoretical exercise; frustratingly, despite the widely acknowledged benefits of agroforestry & Michael Gove’s mantra of ‘public money for public goods’, under the current rules, planting hazel trees would cost us £180 per hectare every year in lost grants. Despite my scepticism of carbon off-setting, entering that murky market would be one answer.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ I suspect we'll be arguing about how to reward for environmental services & charge for pollution even as the last hectare of melting permafrost belches its methane into the atmosphere. Perhaps we'll just plant our hazels anyway. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Guy Singh-Watson
  • RECIPE - Bunched Carrot & Fava Bean Salad⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Fava beans are a new tin on the block for us, as we now stock a British-grown variety harvested by the wonderful @hodmedods.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ They’re great in curries, stews and salads and make a great hummus-like dip, too. Here we've matched them with sweet roasted carrots and creamy avocado, all topped with crunchy pumpkin seeds. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You'll need (serves 2):⠀⠀⠀⠀⠀⠀⠀⠀⠀ 300g bunched carrots⠀⠀⠀⠀⠀⠀⠀⠀⠀ 10g dill⠀⠀⠀⠀⠀⠀⠀⠀⠀ 10g mint⠀⠀⠀⠀⠀⠀⠀⠀⠀ 125g cherry tomatoes⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 tbsp pumpkin seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tsp fennel seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tsp cumin seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tin fava beans⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 ripe & ready avocado ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 150g spinach ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 lemon ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Clean and chop the carrots into quarters. Toss in a roasting tin in 2 tbsp of oil. Season well. Roast for 5 mins at 200C.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ While the carrots roast, chop 2 tbsp of the dill and ½ the mint leaves. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Halve the cherry tomatoes. Toss them with the carrots and continue to roast them both for 10 mins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Meanwhile, toast the pumpkin seeds in a dry frying pan for 3-4 mins or so, until coloured and crisp. Transfer to a plate. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ After 10 mins, toss the carrots and tomatoes with the fennel and cumin seeds. Roast for a further 10 mins, while you continue. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Drain the fava beans and rinse. Halve, destone and scoop out the avocado flesh. Slice it up. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ In a medium bowl, toss the fava beans, spinach and ½ the herbs with the carrots and tomatoes - the spinach will wilt slightly, that’s fine. Season and add a squeeze of lemon juice and a drizzle of olive oil to taste. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Serve the roasted veg with the avocado, pumpkin seeds and remaining herbs.
  • Ellis: The organic hedge fund⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Ellis on why organic farms are a valuable investment, providing havens for wildlife, biodiversity and benefiting soil health, and allowing food production to become more resilient in the face of climate change. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #WickedLeeksEllis
  • RECIPE - One-pot Orzo Genovese & Samphire ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Genovese pasta is a combination of pesto, beans & potatoes. We’ve added a little samphire - ours is grown on the banks of the River Erme - to bring an extra dimension; it really packs a flavour punch. We're nearing the end of the season, so snap it up while you can! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You'll need (serves 2): ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 300g new potatoes, thinly sliced to 1cm wide⠀⠀⠀⠀⠀⠀⠀⠀⠀ 100g samphire, wash well to rid any sand⠀⠀⠀⠀⠀⠀⠀⠀⠀ 125g flat green beans, thinly sliced at an angle⠀⠀⠀⠀⠀⠀⠀⠀⠀ 20g pine nuts⠀⠀⠀⠀⠀⠀⠀⠀⠀ 150g orzo ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 tbsp green pesto ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 lemon⠀⠀⠀⠀⠀⠀⠀⠀⠀ 20g basil ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Boil a kettle. Toast the pine nuts in a large dry saucepan for 2-3 mins, until golden. Transfer to a plate. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Fill the saucepan with boiled water, add a good pinch of salt and bring to the boil on the hob. Add the orzo and potatoes and cook for 6 mins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Add the green beans and cook for 1 more min, then add the samphire and cook for approx. 1-2 more mins, until the orzo and potatoes are tender - the samphire should still have a little bite. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Drain it all, return everything to the pan and toss in the pesto, a drizzle of olive oil and squeeze of lemon. Stir in a small handful of roughly torn basil leaves. Season carefully (samphire is very salty). ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Serve the orzo and veg into bowls, sprinkled with the pine nuts and a few extra basil leaves.
  • 🐝 Great news for precious bees and organic producers.... a new study has found that organic farming enhances the population of honeybees and production of honey.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Compared with bee colonies on non-organic land, colonies on organic farms had 37% more broods, with 20% more adult bees, and 53% greater honey production.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Published in the Journal of Applied Ecology, the report evaluated six years of data from 50 hives in south west France to measure the effect of farming on bee colonies.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The report also found that: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 🐝 The bigger brood numbers may be the result of a wider diversity of pollen resources or lower mortality from local application of pesticides⠀⠀⠀⠀⠀⠀⠀⠀⠀ 🐝 The increased honey production is likely to come from the greater diversity and availability of melliferous flowers.⠀⠀⠀⠀⠀⠀⠀⠀⠀ 🐝 Bees also benefit from the “spontaneous vegetation”, such as weeds or uncultivated field borders, that are present on organic land.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ It may seem quite obvious, but at a time when bee and insect numbers are dwindling at a worrying rate, results like so offer hope.

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