Skip to main content
Menu
Home

Blog Main Navigation

  • News
  • Opinion
  • Features
  • Lifestyle
  • Riverford
  • Login

Hot topics

  • Coronavirus
  • Climate change
  • Plastic
  • Plant-based
  • Ethical business
  • All topics
  • Animal welfare
  • Biodiversity
  • Brexit
  • Cartoon
  • Employee ownership
  • Environment & ethics
  • Farming
  • Fashion & beauty
  • Food waste
  • Glyphosate
  • Grow your own
  • Guy Singh-Watson
  • Health
  • Local sourcing
  • Meat
  • News from the farm
  • Organics
  • Packaging
  • Palm oil
  • Politics
  • Recipes
  • Soil
  • The big interview
  • Veg Hacks
  • Veganism

Primary tabs

  • Log in
  • Create new account
  • Reset your password(active tab)

Password reset instructions will be sent to your registered email address.

Riverford Organic Farmers

Wicked Leeks is an online magazine published by Riverford Organic Farmers.

Riverford grows and sells organic food through its award-winning veg boxes, delivering across the country to a loyal band of customers who share a passion for good food, good farming and good business. 

Discover Riverford

Twitter

Tweets by Riverford

Most used tags

  • News from the farm
  • Farming
  • Climate change
  • Environment & ethics
  • Cartoon
  • Eating & drinking

Follow us

Instagram

  • Guy's news: Valuing what is close We are settling into the new reality, with gratitude that we still have a business & can be of use. Social distancing is relatively easy in the fields, but more challenging in the barns. It's sad to see Riverford co-owners spaced apart, unable to sit & eat together – but we're the lucky ones, still with work to do. Numerous messages of appreciation for our drivers, stuck to windows & boxes, have been greatly appreciated. We ask that customers continue to leave our boxes out in advance & observe distancing on the doorstep. The sun has emerged with a forgotten force, drying out fields that have been sodden since September, giving us the chance to spread muck & plough the better-drained fields, to sow peas & plant pak choi, & lettuce. Last season’s leeks, cauliflower, PSB & kales are rushing to maturity under the sun, enjoying a last flush of growth. All will be gone within a month, as we enter the Hungry Gap & wait for spring’s crops to emerge. Let’s hope the borders stay open, truck drivers stay healthy, & there are enough pickers in Europe to get us through the Gap. In an attempt to deliver as much as possible with depleted resources, we've reverted to a simpler offer, focusing mainly on fruit & veg boxes; after 30 years of ever-growing choice & complexity in our range, it feels like stepping back in time. Perhaps my most reliable pleasure is to walk home across the fields, picking what's in season to cook for loved ones. What we do has been shaped by the desire to share the seasonal bounty of our fields, augmented by stories & recipes, with as many people as possible. But there's no doubt that the fuss has grown over the years. Did we try too hard to please too many? I sometimes think so. If there's a silver lining to this cloud, it may be that we learn to value more what is close – be that vegetables or people. As so many of you are cooking from a veg box for the first time, we plan to offer more recipes & tips to help you rise to the challenge. Look out for this soon; & in the meanwhile, you might consider joining our lively Facebook community group Riverford Tribe, for lots of ideas &support from fellow customers.
  • RECIPE - Sweet Potato Gumbo We’ve taken the gumbo - a quintessential paprika-rich dish from the Deep South - and made it into a tasty vegan dish. Be generous with the cayenne as it’s meant to have a spicy kick. It’s served with nutty brown rice on the side. You'll need (serves 2): 20g flaked almonds 150g brown basmati rice 1 red onion 1 large or 2 small sweet potato(es) 2 garlic cloves 1 red pepper ½ tin red kidney beans 1 sweet potato gumbo spice mix (1 tsp smoked paprika, 1 tsp paprika, ½ tbsp herbes de Provence, 1 tsp ground cumin) ¼ tsp cayenne 2 tbsp red pesto 1 tin chopped tomatoes 1 tsp bouillon powder 1 tbsp Worcester sauce 15g parsley 1 lime Gently toast the almonds for approx. 2 mins in a dry, medium-sized saucepan, until light golden. Set aside. Rinse the rice in a sieve. Transfer to the same medium saucepan with a pinch of salt. Cover with boiled water. Simmer for approx. 25 mins, until tender. Finely dice the onion. Heat 2 tbsp of oil in a large saucepan. Start frying the onion on a low-medium heat, stirring now and then. Peel and dice the sweet potato(es) into 2cm chunks. Stir them straight into the onion pan. Cover with a lid. Finely chop the garlic. Deseed and slice the pepper (2cm). Drain and rinse the kidney beans - you just need half in this recipe. Into the onion, stir the garlic, gumbo spice mix and a pinch of cayenne (you can always add more later). Stir for 30 secs. Add the pepper, pesto, tomatoes, bouillon, Worcester sauce and ½ the kidney beans. Fill the empty tin ⅔ full with water; add that. Bring to a simmer. Season. Cook for approx. 20 mins, stirring now and then, until the sweet potato is tender. While the gumbo cooks, finely chop the parsley. When cooked, drain and rinse the rice. Check the gumbo seasoning. Add more cayenne, too, if you like. Stir in ¾ of the parsley. Serve the rice and gumbo garnished with the remaining parsley, almonds and lime wedges for squeezing.
  • In these troubled times, something to put a smile on any farmer’s face… This week at our farm in Devon, we’ve been planting the first crops of the new season: Lettuce (Red Batavia, Green Batavia, Cos & Gem) and Pak Choi. After the incredibly wet winter and spring we were beginning to worry that the fields might not dry in time, but the last few days of sunshine have meant we’re just two days late in planting a south-facing, well drained field. You really have to celebrate the little things in a time like this! Here's hoping for a good season ahead.
  • RECIPE - Roasted Tomato & Ricotta Open Lasagne A super simple dish; an adaptation of a seasonal lasagne. We've used courgettes and spinach for green goodness, with sweet roasted tomatoes and pesto for a flavour kick. No need to worry about making a white sauce either - ricotta makes a fantastic substitute. You'll need (Serves 2): 1 courgette 250g cherry tomatoes 2 garlic cloves 200g true spinach 15g parsley 200g lasagne 125g ricotta ¼ tsp ground nutmeg 25g Italian-style hard cheese 1 tbsp red pesto 1 tbsp balsamic vinegar Preheat your oven to 200˚C/Gas 6. Trim and cut the courgette into ½-1cm thick discs. Transfer to a roasting tin with the tomatoes (whole). Drizzle over 1 tbsp of oil and roast for approx. 15 mins. Finely chop the garlic. Strip the tough stalks away from the spinach. Wash the leaves and roughly shred them. Finely chop the parsley leaves. Fill a large pan with boiled water. Add a pinch of salt and a glug of oil. Snap the lasagne sheets into random shapes. Add, one by one, to the pan of boiling water. Boil for approx. 7 mins, until just tender, stirring often to prevent them sticking. Once cooked, drain, reserving a little cooking water, then return the lasagne to the pan and toss with a little oil. Set aside. Heat 1 tbsp of oil in a large frying pan. Add the garlic; cook for 1 min or so, until fragrant. Add the spinach; stir until just wilted. Crumble in the ricotta, along with ½ the parsley, a pinch of the nutmeg and ½ the Italian cheese. Loosen slightly with a little pasta water, if necessary. Season and heat through. Once the tomatoes and courgette are cooked, add the pesto, balsamic vinegar and lasagne sheets to the tin, gently stir to coat and return to the oven for approx. 2 min, to warm through. To serve, layer the warm lasagne and veg with the spinach and ricotta mix on a plate. Sprinkle with the remaining cheese and parsley.
  • Very excited to have @theseagull for an eco agony aunt role on WickedLeeks.com. The new series, The Climate of Crisis, looks at how we navigate the climate crisis and Covid-19. How do we stay with earth-first logic and keep working to avert the nature and climate crisis in the midst of the corona crisis? This week, Lucy explores an eco-identity crisis & how plastic is staging a reputational comeback. Link to read in bio. Got a question for eco agony aunt Lucy for future columns? Comment below or tweet with #ClimateofCrisis Image courtesy of #WickedLeeksEllis.
  • RECIPE - Burmese Veg Curry & Sesame Broccoli Burma’s cuisine is an exciting combination of central and east Asian flavours. This delicately spiced curry is traditionally flavoured with shrimp paste and fish sauce but we’ve made ours veggie-friendly by using miso paste. Temper the sweetness with tamarind and lime and serve with sesame-spiked broccoli and rice. You'll need (serves 2): 1 onion, finely sliced 1 medium butternut squash, chopped into 3cm pieces 200g purple sprouting broccoli 2 garlic cloves, finely chopped 1 piece ginger, grated 1 Burmese curry spice mix (½ tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, ¼ tsp paprika) 1 tbsp brown rice miso 1 tsp light brown sugar 40g tamarind paste 150g white basmati rice 1 tbsp sesame seeds 1 tbsp toasted sesame oil 150g baby spinach 1 lime Gently frying the onion in 2 tbsp of oil in a large saucepan. Add the garlic, ginger, spice mix and a splash more oil to the onion. Fry for 1-2 mins. Add the squash and fry briefly to coat in the spices. Pour in 500ml of boiled water, then add the miso, sugar and half the tamarind. Simmer for 20-25 mins. Meanwhile, rinse the rice, transfer to a pan with 300ml of boiled water. Cover, and simmer gently for 10-12 mins, then set aside (still covered) and leave to steam. When the curry is nearly ready, heat 1 tbsp of oil in a large frying pan. Stir-fry the broccoli for 3-4 mins. Add the sesame seeds and stir-fry for 1 min more. Add the sesame oil, season, and remove from the heat. Add the spinach in handfuls to the curry and stir through. Season and add more tamarind and lime juice, to taste. Fluff up the rice with a fork. Serve with the curry and broccoli; squeeze over a little more lime juice, if you like.
  • Help us help you... We’re stronger together. We are determined to get fresh food to as many loyal customers as we can during this difficult time – and there are a few things you can do that would really help us out... For the most up to date availability and ordering information and FAQs, please see: www.riverford.co.uk/coronavirus
  • Ellis is feeling heartened to hear of the wave of kindness in communities to help the most vulnerable, or those in self isolation from coronavirus. #WickedLeeksEllis
  • RECIPE - Purple Sprouting Broccoli with Romesco & Grains Purple sprouting broccoli is a seasonal favourite that stands up well to robust flavours. Here, it is roasted, topped with a chopped pepper sauce and served with herby lentils and quinoa. You'll need (serves 2): 20g flaked almonds 100g red quinoa 2 red peppers 2 garlic cloves 250g purple sprouting broccoli 1 tsp smoked paprika 1 tsp black onion seeds ¼ tsp chilli flakes - add to taste 15g parsley 1 tin dark lentils 1 lemon 2 tbsp red wine vinegar Preheat your oven to 200°C/Gas 6. In a dry saucepan, gently toast the almonds for 2-3 mins, until lightly golden. Transfer to a plate. Rinse the quinoa. Tip into the saucepan. Pour over plenty of boiled water. Simmer on the hob for 13-14 mins, until tender. Put the peppers and whole garlic cloves on a baking tray (with no oil). Roast for 15 mins, until tender. Meanwhile, trim the broccoli. Split larger stems lengthways, so they are roughly the same size. Tip into a bowl and drizzle over ½ tbsp of oil. Add the smoked paprika, onion seeds and chilli flakes. Rub to coat well. Bake for 10-12 mins, turning over halfway, until just tender. Save the bowl. Finely chop the parsley. Once the quinoa is cooked, drain any excess water and return to the pan. Drain and rinse the lentils, add to the quinoa then cover. After 15 mins, transfer the roasted peppers and garlic to the saved bowl. Cover with a plate and allow to cool a little. Meanwhile, warm through the quinoa and lentils. Stir through the parsley and add lemon juice to taste. Season. Carefully peel off and discard the pepper skins; deseed and finely chop the flesh. Squeeze out the flesh from the garlic and mash it with a fork. Return both to the bowl. Stir through the almonds, vinegar and 1½ tbsp of olive oil. Season . Divide the quinoa and lentil mix between 2 plates. Top with the broccoli and romesco sauce.

© 2019 Riverford Organic Farmers Ltd

Campaign Footer

  • Terms of Use
  • Privacy Policy
  • Contact Us
  • Cookie Policy

Join the Wicked Leeks community

Sign up for the newsletter and receive the five latest stories, once a week. Wicked Leeks magazine is published by organic veg box company Riverford.