‘I like Riverford’s fruit and vegetables, I like their recipes, and I like their philosophy. This is a super book.’ Hugh Fearnley-Whittingstall
From the Inside Flap
`It is a nutritional and culinary tragedy that our traditional greens have been maligned in a national capitulation to the bland, seasonless, overpriced, overtravelled broccoli, peppers and mange tout that have replaced them. Never mind the latest exotic or wonder food. You are being taken for a mug. A Savoy or January king cabbage with help you live longer at a fraction of the price.'
Long before it was fashionable to do so, Guy Watson's Riverford Organic Vegetables was delivering vegetables and fruit in weekly boxes direct from the fields of South Devon straight to kitchens up and down the country.
Pioneering in promoting ethical eating and passionately dedicated to quality local produce, Riverford aims to put fresh, flavoursome food back onto people's plates. In the Riverford Farm Cook Book, Guy uses his twenty years' experience of growing vegetables to give a farmer's unparalleled insight into choosing the tastiest and best fruit and vegetables for your table, in opposition to the bland fare most often on offer in our supermarkets today.
Lamenting the falling standards in the production of British food, Guy explains why our mass-produced celery is now stringier; our carrots watery; the flavour of our broccoli nondescript. Guy's practical tips on seasonality, storage and preparation, along with a range of original, easy recipe ideas for each vegetable from Jane Baxter, chef of Riverford's celebrated Field Kitchen, will help you rediscover the many ways in which you can cook good quality vegetables as well.
These distinctive and delicious recipes will bring out the best f your organics box, whether that's creating spiced celeriac with lemon, wet and wild garlic risotto or a comforting rhubarb crumble.