Jocasta Innes Diary

Since daughter Tabitha and family moved back here we have been getting weekly boxes of organic fruit and veg from Abel&Cole,(www.abel-cole.co.uk) a sussed operation with over I4,OOO subscribers in the London area. Every Monday morning this smart box arrives neatly packed with this week`s offerings, plus a newsletter ( printed on chlorine free recycled paper, how green is that ?) keeping us posted on developements in the organic farming world - caulis are small because of our strange weather, that sort of thing. Its a cute way of making us townies feel linked to the seasons and the rural scene, I guess. The newsletter always includes two recipes connected to the veg contents which strikes me as a thoughtful touch even if some of these seem a tad elaborate and the quantities of, say, spinach boil down to two spoonfuls so dont quite justify a full scale gratin.But I do have some criticisms and suggestions to pass on.
* it would be helpful to know what next week`s box will major on. By the weekend organic veg stocks are running low so we top up on tomatoes, potatoes or whathaveyou only to fetch up with a glut when the box arrives bursting with potatoes, tomatoes etc. In theory a vague grasp of seasonal produce should sort this but organic veg dont quite keep to the rules here.* A handful of seasonal herbs included would be helpful, especially if the week`s recipe is big on tarragon, say, or sage. One of the delights of my previous organic box delivery was seasonal herb bunches, purple basil, lemon thyme etc.
* Why so much imported stuff ? I dont want apples in August. I want home grown soft fruit or unusual offerings like greengages, damsons, quinces. The fruit quota consists largely of kiwi fruit, as it happens, from N.Z. I am informed that kiwi fruit are packed with more Vitamin C
than anything else that grows anywhere. All the same they linger on uneaten in the fruit bowl. Until that is, I was given the following delicious recipe for Kiwi Relish by an Aussie friend last weekend. Jill served it alongside salmon steaks and its intriguing sharpness cut the bland fattiness of the fish perfectly. Best with fish perhaps, but I think it would jolly up sausages, BBQ grills and much more.
KIWI RELISH ( quantities are approximate - add or subtract to taste)
2 kiwi fruit
small shallot, finely chopped
I-2 limes, shredded rind and juice
brown sugar - about half a dessertspoon
olive oil - one slug
powdered cumin - I teaspoon
salt - one pinch
Peel and chop kiwis to a mush. Add chopped shallots, mix, stir in remaining ingredients and leave long enough for flavours to merge. I added a finely chopped, seeded green chilli because we like it hot as well as sharp. It will keep in the fridge for a day or two, but rarely lasts that long !organics@abel-cole.co.uk
than any other
Jocasta Innes
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