Rain to order

Date Added: 10/07/2020

After a very warm and dry May, the rain arrived last month with a sense of timing that many comedy actors would be very happy with.  During June and July so far we have had plenty of light but consistent rain showers, which combined with slightly below average temperatures for this time of year means it’s perfect growing conditions for our crops.


Perfect growing conditions lead to an abundance of pukka quality product.


As well as growing, this weather is also ideal for planting with seedlings really benefiting from starting out in damp soil. July is one of our busiest months for planting, with Winter 2020 and Spring 2021 crops being planted in both Cornwall and Lincolnshire.

As unlikely it may seem, we shall be starting to harvest delicious UK Brussels Sprouts in the next couple of weeks. Even though they are commonly associated with Christmas, UK Sprouts are harvested from August to March, every year.  These early sprouts are wonderful, do check out some of the recipes on our website.

So we are busy planting. We are busy harvesting. We are also busy in the packhouse with Broccoli and Cauliflower both in strong demand. Perhaps during this time when we have all been home more, we have all discovered great new recipes and are eating locally produced vegetables to keep us healthy.  Do let us know if you have tried any of our great recipes, and what you think. Or indeed, if you would like to share your favourite recipe.

This month also sees the start of harvesting Lincolnshire-grown Leeks which will run through to April 2021.
As well as being incredibly tasty, Leeks are also full of vitamins and nutrients, especially Vitamin K and Flavonoids which are key to a healthy body and immune system.

Vitamin K is an essential nutrient that is needed for supporting blood clotting. In fact, it is famously named after the German word for blood clotting (koagulation).

Flavonoids are rich in antioxidant activity and can help your body ward off every day toxins and can decrease your risk of some chronic health conditions.
Vitamin K can also be found in many other of our Lincolnshire grown Vegetables – Broccoli, Brussels Sprouts, Cabbages and Cauliflower.

Thanks to their versatility Leeks can be used raw or cooked in numerous ways from sautéed in butter for a simple side dish and even chargrilled on the BBQ.
Down to their earthy but milder and sweeter flavour compared to other members of the Allium family, Leeks work well with many other ingredients but are an excellent pairing with Cheese.  Thinly sliced and raw, they are a wonderful addition with a chunk of Lincolnshire Poacher for an epic cheese sandwich.


Here’s an inspiring idea on how to cook the humble Leeks, simply paired with tender but sweet in-season Broccoli and sharp crumbly Cheddar Cheese, making it a dish perfect light lunch or as a delicious addition to any Summers Picnic!


Leek, Broccoli and cheddar Quiche


Preparation time: 15 minutes


Cooking time: 30 minutes


Ingredients -

  • 550g/19.43ozs. shortcrust pastry
  • 50g/1.7ozs. butter
  • 2 leeks
  • 1 small head broccoli (around 300g)
  • 4 extra large eggs (to add up to 1 cup)
  • 2/3 cup milk or cream (I used milk, not skim)
  • 1/2 cup cheddar cheese
  • Salt and pepper to season
  • 1/4 teaspoon freshly grated nutmeg

Method -

  1. Roll out shortcrust pastry until thin and fill a flan tin. Dock with a fork. Line with parchment and add ceramic baking beans (you can also use dried beans or rice). Place in the fridge for 30 minutes.
  2. Preheat oven to 200C/400F.
  3. Meanwhile, slice the leeks in half lengthways and wash them to remove any dirt, drying them well. Cut into half moons
  4. Cut the broccoli into small florets
  5. Melt half the butter in a frying pan and sauté the leeks for about 8 minutes adding more butter when needed,
  6. Add the rest of the butter and the broccoli and sauté until tender.
  7. When tender remove from heat and season with salt, pepper and nutmeg.
  8. Blind bake the pastry case in the hot oven for 15 minutes.
  9. Whisk the eggs and milk together in a jug and then stir in the cheese, reserving some for the top.
  10. When the pastry case is cooked, remove the parchment and baking beads and then spread the leeks and broccoli on the base of the pastry.
  11. Add the egg mixture and top with grated cheese
  12. Bake for 20 minutes on 190C/374F until the cheese turns golden brown and the mixture is firm.
  13. Enjoy!




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