recipes inside

may + june

brand newcook book

broad beans new potatoes strawberries

outdoor eatingbbq recipe + ideas

what’s growingon our farms

summer eating with

o r g a n i c f o o d w i t h f r e e d e l i v e r y

R iver ford

summer flushThe early summer sunshine brings promise, leafy freshness and some of our best-loved fruit and veg. We hope you’ll share our excitement in the f irst of the broad beans, new potatoes and beautiful homegrown asparagus. And our brand new cook book is here, right in time to help you enjoy the delights of the new season in your kitchen.

new + seasonal heroes

new potatoes from jersey + cornwall

english asparagus

early broad beans

f ield-grown rhubarb

outdoor strawberries

ricotta from laverstoke’s famous buffalo herd

our new cook book

Our food is seasonal and depends on Mother Nature, so not everything is available all the time. But it will taste all the better for it.

f ind out more at www.riverford.co.uk

outdoor strawberries at Wash Farm

freshly picked asparagus from Clive Martin in Cambridgeshire

rhubarb just in from the fields

Stephen Parkinson picking broad beans for Sacrewell boxes

Home Farm’s Peter Richardson checking his potatoes

what’s growing where?Our five regional farms around the UK (and one in France) are our way of growing fruit and veg as close to your home as practical.

Guy Watson, Wash FarmA wonderfully dry and sunny March allowed us to plant about half the potatoes and the first lettuce, cabbage, carrots and spinach in perfect conditions, so we’re expecting a good harvest. Rhubarb had been running late but has caught up fast and we now have plenty to last the season. Jane in our Field Kitchen restaurant is coming up with ever-more inventive ways to use it - rhubarb crumble sundae, anyone?

Peter + Jo-ann Richardson, Home Farm After a painful winter, with Peter’s purple sprouting broccoli and cauliflower crops written off in the bitterly cold weather, things are finally looking up. The broad beans are coming on, shielded from insects (as well as hungry pigeons and rabbits) by their protective layer of mesh. This is Peter’s second year of harvesting asparagus and the early signs of the crop are good - in fact, it could even come

a week or two early. Please come and celebrate Peter’s harvest with us on the farm at our Asparagus Day on Sunday 22nd May, 11am-4pm - find more details online.

read the latest news from your farm in our weekly newsletter

Nigel Venni, Sacrewell FarmNigel’s team got stuck into some serious onion planting in early spring - a total of 33 acres! That should bear around five million red and white onions for Riverford customers all over the country (one of the joys of having our network of farms: Sacrewell’s land is particularly suited to growing onions, being dry and well-drained). Also expect a steady supply of little gem lettuces, strawberries, chard and pointed cabbage to come during the summer.

Chris Wakefield, Upper Norton FarmLast year, the team planted 20,000 herb plants on the farm, to create one of Hampshire’s largest organic herb gardens. This summer you can expect plenty of parsley, coriander and basil in May, then chillies in June. We’re planning a chilli farm day in August, where you can come and pick your own from the polytunnels and watch our Riverford Cooks demonstrate some fiery dishes - keep an eye on the website for details.

John Walton, Stockley FarmJohn’s famous for his wonderful new potatoes; they were planted at the end of February and covered with fleece to keep them warm and free from ground frost. Colleen will be the first variety to materialise, followed by a new variety

called Casablanca. Expect plenty of broad beans coming your way from John too.

Guy Watson, Gary Tomlins + Didier Mouilleau, Le Boutinard, France This is the second year of crops coming from our farm in the French Vendée, to help us bridge the ‘hungry gap’ and keep your vegboxes full and interesting when very few crops are ready in the UK. Thanks to the favourable light levels, we started cutting the first lettuce and spinach about six weeks ahead of when they would be ready in the UK.

everything we grow + sell is organic

new cook book‘Everyday and Sunday - Recipes from Riverford Farm’ by Guy Watson and Jane Baxter, is out in May. We’re as excited as a herd of cows turned out to grass.

Since Guy and Jane’s first book, The Riverford Farm Cook Book, came out back in 2008, they’ve been bombarded with requests for another.

So they’ve been holed up for months, working on its successor.

If you’ve already got a copy of our first book, you’ll find something new here, with what’s in season month by month and a generous helping of brand new Riverford recipes.

Everyday and Sunday describes what vegetables are in season when and the best ways to use them, with recipes for quick, everyday meals, alongside one or two for a celebratory dish or an indulgent Sunday feast. From a warming Kale Gratin in March, to a fresh Salad of Braised Little Gems and Mint in June or a Swiss Chard, Squash and Blue Cheese Torte in October, Jane’s simple and inspiring recipes will help you make the best of your veg, all year round.

willy wonka golden tickets

We have hidden tickets for prizes inside some of the books delivered between 2nd-28th May. You could win anything from a day at our Devon farm, including a cooking demo with Jane, lunch in the Field Kitchen and a farm tour with Guy, to a year’s supply of monthly vegboxes, a case of wine or a Riverford veg scrubber, bag or apron.

£24.99 hardback/£18.99 paperback (paperback only available through Riverford).

new cook book available from 2nd May

rhubarb + cinnamon cakeServes 10-12. By Jane Baxter, from Everyday and Sunday - Recipes from Riverford Farm.

60g unsalted butter, softened, plus more for the tin 380g soft brown sugar 3 large eggs a few drops of vanilla extract a pinch of salt zest of 2 oranges

300g self raising flour 1 tsp bicarbonate of soda 1 tsp ground cinnamon 250ml crème fraîche 450g rhubarb, cut into 1cm pieces

for the topping: 60g brown sugar 1 tsp ground cinnamon

Preheat the oven to 160°C. Butter a 24cm springform cake tin and line with baking parchment. Cream the butter and sugar together. Add the eggs, vanilla, salt and orange

zest. Sift the flour, bicarbonate of soda and cinnamon into the mixture, and fold through the crème fraîche and rhubarb. Pour into the cake tin and sprinkle with the sugar and cinnamon for the topping. Bake in the oven for 40-50 mins, until a skewer inserted in the centre comes out clean. Serve warm or cold, with custard or cream and extra stewed or roasted rhubarb.

veg heroesThe pick of the seasonal bunch to inspire your early summer cooking.

english asparagus £2.95/250g

Asparagus is one of the most challenging crops to grow organically. Peter Richardson is growing five acres at Home Farm in Yorkshire. It’s his second year of harvesting the crop - you can come and see and taste it in the fields at our Asparagus Day on Sunday 22nd May (more info online). Our other asparagus grower is Clive Martin in Cambridgeshire. The relatively dry

weather in the East, coupled with his sandy loam soil, make for ideal conditions to grow asparagus. Weed control in organic asparagus can be a nightmare, so enjoy the hard-earned fruits of our growers’ labour while the season lasts. Keep the spears in the fridge and eat them as fresh as possible. To get the most intense flavour from asparagus, sprinkle it with salt and olive oil and roast for 5-7 mins.

new potatoes £2.45/1kgjersey royals £3.45/500g

Organic producers usually grow potatoes early in a rotation after a legume crop, such as clover. We plant our earliest potatoes on coastal fields, to protect them from frosts, in February and March for delicate hand lifting in mid June. Flavour-wise, Jersey Royals and Charlotte take a lot of beating. This is the first year we’ve offered Jersey Royals - they’re expensive to grow so cost more than our other varieties but they taste fantastic. Their waxy texture makes them ideal for boiling. They also roast well in their skins; try our really easy recipe opposite.

more seasonal veg heroes over the page

from may

from mid-may

grilled asparagus with orange + olives serves 41 shallot 3 oranges 1 tsp sugar 1½ tsp balsamic vinegar ½ tsp red wine vinegar extra virgin olive oil, to taste salt + pepper 2 bunches asparagus 20 olives, stoned + chopped

Chop the shallot finely, then soak it in both vinegars, sugar and the juice of one orange for about an hour. Whisk in the olive oil to taste and season well. Peel the zest from one orange, chop the flesh finely and add to the vinaigrette. Section the other orange and set aside. Prepare the asparagus by snapping off the ends. Grill on a griddle pan in batches, removing each batch to a serving dish. Drizzle over the vinaigrette and top with the orange segments and chopped olives. Serve.

new potatoes baked in parchmentper person:6 or 7 small new potatoes, scrubbed but not peeled (if large, cut them in half)3 garlic cloves, crushed (wet garlic can also be used)leaves from a sprig of rosemary, chopped1 tbsp virgin olive oilsea salt + freshly ground black pepper

Place the potatoes in a bowl with the garlic, herbs and olive oil. Season well and toss so they are coated in the oil and seasonings. Cut a square of baking parchment large enough to hold the potatoes comfortably and fold it in half to make a crease. Unfold it and lay the potatoes on the lower half. Bring the rest of the paper over the potatoes and roll it up lightly along the edges to form a pouch (a bit like making a pasty). Make sure the package is well sealed. You could staple it, if you like. Bake in an oven preheated to 200°C for 40 mins and serve immediately. The package will puff up. Put it on a serving plate to tear open at the table.

recipes by Jane Baxter

add extra portions of veg to your order www.riverford.co.uk

rhubarb £1.99/500g

Our rhubarb had a slow start this year but has rapidly caught up with some warm March sunshine. Although widely used in desserts, technically speaking, rhubarb is a vegetable; it’s a member of the polyconaceae family and related to sorrel. It has suffered in recent years along with many of Britain’s traditional crops as supermarkets started selling out-of-season produce from around the world. Rhubarb grows really well in Britain, enjoying cool climates and suffering very few pests. Ours is field-grown rather than forced and will keep for a week in a plastic bag in the bottom of your fridge, and can still be used after

this. It also packs a flavoursome punch at the table. As well as the obvious crumble, enjoy its vibrant colour by swirling stewed rhubarb through creamy yoghurt for a quick breakfast or dessert. Its sharpness works well with meat and fish, too.

broad beans £2.49/1kg

Guy always says the best conversations he had with his mother were while shelling peas and broad beans. He also reckons a pile of beans is in order if you’re planning a difficult chat with a teenager; there is something about keeping your hands busy that helps the conversation flow. Aside from this happy side effect, broad beans are wonderful in plenty of other ways. They tend to come quite early in the summer, helping to keep the boxes full before the main flush of crops. They also keep pretty well in their pods and will survive for a week in the bottom of your fridge. Broad beans are great in risottos, tossed into pasta sauces or even blended with olive oil and spices as a colourful dip. For a quick weeknight meal, you can’t go wrong with Jane’s broad bean, bacon and mint pasta. As a rule of thumb, where recipes call for a shelled weight of broad beans, you’ll need three times that in pod weight (ie. for 500g shelled weight, buy a 1.5kg bag).

from june

from may

penne with broad beans, bacon, mint + cream serves 4500g shelled broad beans 350g penne 100g Riverford smoked streaky bacon, cut into fine batons 1 tbsp butter or olive oil 1 garlic clove, crushed 200ml double cream a small bunch of mint, roughly chopped 2 tbsp freshly grated parmesan sea salt + freshly ground black pepper

Cook the broad beans in boiling salted water for a few mins, until tender. Drain and set aside. Cook the pasta in a large pan of boiling salted water until al dente. Meanwhile, fry the bacon in the butter or oil until just beginning to brown, then add the garlic and stir for a minute without letting it colour. Stir in the cream, mint and broad beans and simmer for a few mins. Add the parmesan and season to taste. When the pasta is done, drain well, toss with the sauce and serve immediately.

rhubarb + strawberry crumbleserves 42-4 rhubarb stalks, cut into 2cm slices 1 punnet strawberries, hulls removed, large ones cut in half 165g plain flour 50g soft light brown sugar 150g rolled oats 125g unsalted butter

Place the rhubarb in a deep pie dish. Toss the strawberries with 1 tbsp flour and add to the rhubarb. Sprinkle half the sugar on top. Put the oats, butter and remaining sugar and flour in a food processor and pulse until it starts to come together. Spread the crumble over the fruit and bake at 180°C for 35-40 mins, until the rhubarb is tender and the crumble is browned. Serve with Riverford clotted cream.

strawberries + creamThe indoor/outdoor debate and why cream is at its best right now.

add strawberries + cream to your order at www.riverford.co.uk

strawberries - in or out?Over the last twenty years, the majority of UK strawberry production has moved from open fields to the protection and intensification afforded by hundreds of acres of polytunnels, mostly in Kent and Herefordshire. Plastic can bring a crop forward by around two weeks and gives a bit of protection from the uncertain British summer. The fruit has to be picked dry to avoid it bruising and to give a reasonable shelf life. Persistent dampness leads to fungal disease, which can reduce a good berry to a foul tasting pulp in a matter of hours.

Our strawberries are grown extensively on high ridges at wide spacing, which generally gives enough airflow to dry dews and rain. There can be no doubt that polytunnels are a blot on the landscape; the question is whether they are justified by the benefits they bring by reducing waste, extending the UK season, excluding exports and reducing food miles. For twenty years Guy has

persisted with growing outdoors, with the result that we have a relatively short season and, over the last few years, have lost up to a third of the fruit. We are wondering whether it’s time to consider protecting them with polytunnels. Across our five regional farms we would need eight acres of tunnels to provide a good supply of strawberries for the 45,000 homes we deliver to each week. Indoor or outdoor? Your views are welcome.

cream with personalityIf you watched our ‘bucking bovines’ video you’ll have seen our Devon dairy herd bounding out into the fields for the first time this year. It’s astonishing how the cows’ diet affects the flavour of their milk; back in cider-making season last autumn they munched on some spare apples - the resulting apple-tinged milk didn’t go down too well with customers. Conversely, May and June is when their milk and cream tastes outstanding, thanks to the grass being at its lushest - right in time for strawberry season.

strawberries + cream pack £4.25

from june

everything we grow + sell is organic www.riverford.co.uk

the best bbqSpring into summer with outdoor eating inspiration.

We’ve always believed that cooking and sharing food together is the best way to enjoy it - and the good old British BBQ sums up that philosophy to a T. Every summer we gather as many of our staff and family as we can for our annual grill-up; here are some tips we’ve picked up along the way.

1. If you’re serving meat, our BBQ meatbox is a good place to start - you’ll save around 10% compared with buying the meat individually (the

same goes for all our meatboxes!).

2. Later in the summer, BBQ sweetcorn; it takes on a wonderfully smoky flavour. Soak the whole cobs in water for an hour before grilling slowly for 25-45 mins until the outer leaves turn brown. The peeled-back leaves make a natural handle for holding the hot cobs.

3. Pack your meal full of seasonal veg - it’s the thriftiest way of feeding a crowd on a budget. Use your vegbox for kebab inspiration.

4. Jane Baxter’s asian coleslaw beats anything you’ll find in the shops hands down. Find the recipe opposite.

5. Rather than buying individual salad items, you’ll get best value from our salad bag or box.

6. Add flavour with homemade BBQ sauce (there’s a recipe on our website). If you’re short on time, try ready made sweet chilli sauce made by our farm shop.

7. Jane’s strawberry shortcake is great for pudding. You can make the shortcake in advance, so all you’re left with is a quick assembly job. You’ll find the recipe online.

everything we grow + sell is organic

good wines for outdoor mealsvega lucia airen white £6.45 a light, zingy white from Spain

mas de la ville gard rosé £8.45 fresh and pure, from a traditional French winery

marginy neuf sauvignon blanc £11.49elegant and dry - great with salads

asian coleslaw with peanuts + chilli serves 4½ cabbage, finely shredded3 carrots, coarsely grated2 apples, grated1 red pepper, sliced100g beansprouts (optional)1 tomato, chopped2 tbsp crushed roasted peanuts

for the dressing:1 garlic clove, crushed½ onion, finely sliced1 chilli, chopped1 tbsp thai fish sauce1½ tbsp brown sugar3 tbsp lemon juicea dash of Riverford sweet chilli sauce

Combine all the dressing ingredients, either in a pestle and mortar or by whisking them together in a bowl. Set aside. Mix together all the vegetables, toss with the dressing and pile on a serving plate. Sprinkle with the peanuts.

light your fire with a bbq meatboxTake the faff out of what should be a laid back get-together with a BBQ meatbox, brimming with a variety of easy-cook cuts. Expect crowd pleasers like chicken pieces, sausages, burgers and kebabs.

Our meat comes from organic farmers who rear their animals to the highest welfare standards. It’s full of flavour, properly hung and delivered free. You don’t need to be at home for delivery - we’ll deliver in a cool box to keep it fresh on your doorstep for 8 hours. £29.95

Six years ago, Laverstoke Park Farm bought their first herd of 250 water buffalo to live on their organic biodynamic farm in north Hampshire. Laverstoke now have over 1,500 buffalo producing sweet, fragrant milk thanks to the nutrient-rich pasture they graze (a mixture of 31 different herbs, clovers and grasses). The milk is the starting point for their outstanding cheeses. Laverstoke’s Jody Scheckter believes that slower-growing, rare breeds produce healthier animals that have a fuller flavour; their

buffalo mozzarella and ricotta are the best we have tasted.

buffalo mozzarella £2.99/5x 25gCreamy and smooth with a slight tang. The closest you’ll get to the ultra-fresh traditional mozzarella made in Italy.

buffalo ricotta £2.35/200gWinner of a 2 star gold award at the Taste 2010 Awards. Great crumbled over a salad of fresh broad beans and mint.

Look out for offers on mozzarella and ricotta in June, when milk is at its best.

the big cheeseAdd f lavour to salads and pasta dishes with buffalo mozzarella and ricotta.

find our full cheese range at www.riverford.co.uk

veg + fruit boxes from

mini vegbox £9.85mini fruit + vegbox £11.85small vegbox £12.35medium vegbox £15.45large vegbox £17.95fruit + vegbox £16.35seasons vegbox £12.95favourites box £13.95salad box £10.95fruit box £10.75fruit box for work £22.95

meat boxes from

small meatbox £53.95large meatbox £69.95new bbq meatbox £29.95quick + easy meatbox £29.95chicken box £69.50half lamb box £79.50nothing but meat box £53.95

veg from

asparagus uk 250g £2.95aubergines x2 £2.49broad beans 1kg £2.49pointed cabbage £1.75carrots 1kg £1.55carrots 2kg £2.95chard 350g £1.95courgettes x3 £2.25fennel £1.49

french beans 300g £2.95kohl rabi x2 £1.95bunched turnips £1.95mushrooms 200g £1.49mushrooms portobello 200g £1.75onions 1kg £1.95onions 500g £1.25mixed peppers x3 (min. 2 colours) £2.95red pepper x2 £1.95ramiro pepper x2 £2.25jersey royal potatoes 500g (3-23rd May) £3.45new potatoes 1kg £2.45new potatoes 2kg £3.75rhubarb 500g £1.99wet garlic 2 bulbs £1.49

salad herbs + spices from

salad bag £6.45avocado x2 £2.49avocado x4 £4.49cucumber uk £1.45dried garlic 3 bulbs £1.45ginger 100g £1.25lettuce £1.85alfalfa sprouted seeds 100g £1.45mixed sprouted seeds 227g £1.45tomatoes 480g £2.45tomatoes 750g £3.25cherry tomatoes 250g £1.85cherry tomatoes 450g £2.95watercress 100g £1.95

pricesThere are a few small differences in our range and prices at each Riverford farm (this f lexibility helps us pay our growers a fair price) - please check www.riverford.co.uk for details.

fruit from

fruit bag £6.45apples 750g £2.45apples 1.5kg £3.95bananas 1kg £1.99blueberries coming sooncherries coming soonwhite grapes 350g coming soongrapefruit x2 £1.95lemons x2 £0.99lemons x6 £1.99oranges 1kg £2.45pears 750g £2.55pears 1.5kg £4.25kiwi x6 £2.25rhubarb 500g £1.99strawberries £3.25strawberries + cream £4.25

dairy, milk + eggs from

milk semi 1l £0.99milk semi 2l (home farm only) £1.89milk skimmed 1l £0.99milk skimmed 2l (home farm only) £1.89milk whole 1l £0.99milk whole 2l (home farm only) £1.89eggs mixed - half dozen £2.09riverford clotted cream 250g £2.75double cream 250ml £1.59acorn double cream 284ml (home farm only) £1.39acorn single cream 284ml (home farm only) £1.09riverford butter 250g £1.95acorn butter 250g (home farm only) £1.80greens of glastonbury cheddar 350g £3.95cropwell bishop stilton 250g e £4.45greens double gloucester 350g £3.45cheese - st eadburgha 170g min £4.45acorn brie 230g (home farm only) £4.95buffalo mozzarella 5x 25g £2.99buffalo ricotta 200g £2.35parmesan 200g £6.25yoghurt fat free 475g £1.55yoghurt whole milk 475g £1.59

chilled from

cooked sliced ham 150g £4.65smoked ham thinly sliced 150g £4.65pastrami 150g £4.65sliced roast beef 150g £4.65soup - 3 flavours (wash farm only) £2.99beanie burger - mushroom 2x 100g £2.35beanie burger - nut 2x 100g £2.35beanie burger - spicy 2x 100g £2.35tofu natural 250g £2.35

bread - norton farm from

malted bloomer 800g £2.19pure rye 800g £2.79small sourdough 400g £2.19small spelt 400g £2.79white batch (soft crust) 400g £1.69workers white 800g £2.19wholemeal bloomer 800g £2.193 seeded bloomer 800g £2.79cheese + walnut 400g £2.59country cob 400g £1.89tomato + olive focaccia 500g £2.75

bread - wash farm from

freshly baked bread - available in some areas, check the website for more details £1.69

kitchen pantry from

pesto rosso £2.99pesto genovese £2.99sundried tomatoes £3.65olive oil - italian extra virgin 500ml £4.45olive oil - italian extra virgin dolce 500ml £4.45olive oil - italian extra virgin dolce 2 litre £12.99chutney - banana 340g £2.99riverford ploughmans pickle 340g £2.99riverford cucumber pickle 340g £2.99doverhouse chutney 340g £2.99mayonnaise 250g £2.99sweet chilli sauce 240ml £2.65pimhill oatcakes 150g £2.59

new seville orange marmalade 340g £2.99rude health muesli 1kg £5.49pimhill muesli 1kg £3.85pimhill porridge oats 850g £2.45chocolate - dark 100g £2.09chocolate - milk 100g £2.09chocolate - white 100g £2.09chocolate - giant milk buttons 180g £2.29

soft drinks from

florestacoffee single estate - beans 250g £3.95 coffee single estate - ground 250g £3.95

heron valleyapple juice naturally sharper 75cl £3.05apple juice naturally sweeter 75cl £3.05 apple + ginger juice75cl £3.05 apple + orange juice 75cl £3.05

luscombest clements 74cl £2.65 sicilian lemonade 74cl £2.65

bottle case (24)ginger beer hot 32cl £1.55 £33.49ginger beer cool 32cl £1.55 £33.49

oakwoodcox apple juice 1l £3.25 fiesta apple juice 1l £3.25

lager, ale + cider from

bottle case (12)ale £2.45 £26.45lager £2.45 £26.45cider £2.45 £26.45

wine from

white bottle case (6)vega lucia airen £6.45 £34.85mas de la ville chardonay £8.45 £45.65la jara pinot grigio bianco £9.45 £51.05marigny neuf sauvignon blanc £11.49 £62.05gavi d.o.c.g £12.99 £70.15

fizz bottle case (6)la jara prosecco frizzante £9.45 £51.05la jara sparkling rosé £14.09 £76.05champagne brut ‘la cuvée blanche’ £33.69 £181.95

rosé bottle case (6)vega lucia garnacha £6.45 £34.85mas de la ville gard rosé £8.45 £45.65marigny-neuf pinot noir rosé £11.49 £62.05

red bottle case (6)ott tinto de navarra £7.15 £38.65quinto arrio rioja £7.45 £40.25mas de la ville merlot £8.45 £45.65mognon contadino £9.25 £49.95marigny-neuf pinot noir £11.49 £62.05

mixed cases all red 6x 75cl £47.75red + white 6x 75cl £43.39all white 6x 75cl £51.55white + rosé 6x 75cl £48.45

kitchen kit from

riverford recipe binder 2011 £2.45riverford long handled cotton shopper £2.05eco cool safe - large £95.95eco cool safe - medium £85.15eco cool safe - small £76.25riverford farm cook book £12.99riverford cook book - everyday and sunday £18.99riverford cook book - everyday and sunday (hardback) £24.99riverford cool bag £2.69eco cool blanket £3.95

Minimum order £12.50 or £25 on meat. See our full range at www.riverford.co.uk.

www.riverford.co.uk free delivery

01565 723506 Stockley Farm01780 789700 Sacrewell Farm01803 762059 Wash Farm, Home Farm + Upper Norton Farm

coming sooncherries, apricots, raspberries,UK apples + sweetcorn

Ri v e r f ord