Crop Drop

24/02/2023

Cinnamon Pumpkin Muffins

Vegan
Makes 12

Dry ingredients:
2 cups plain flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon (or sub with some ground cloves, nutmeg, cayenne pepper)
1/2 cup granulated or caster sugar
Wet ingredients:
1 1/4 cup pumpkin puree*
1/4 cup almond milk
1 tsp vanilla extract
1 Tbsp apple cider vinegar
1/4 cup honey, agave or maple syrup
1 "flax egg" (whisk together: 1/4 cup water + 1 Tbsp flax seeds)
3 Tbsp vegetable/sunflower oil

Fold in: 1/2 cup chopped pecans, or chocolate chips, or both!

*To make your pumpkin puree roast approx 800g of pumpkin flesh in a medium oven (gas mark 6, 190 degrees C) for about 30 minutes, until it is soft and starts to release moisture. Blend it in a food processor until smooth.

Method:

1. Preheat oven to 180 degrees. Line some muffin tins.

2. Combine the dry ingredients in a large mixing bowl.

3. Fold in the wet. Tip: let the flax egg mixture stand for 2 minutes before folding in to plump the seeds. Fold in the pecans/choc chips last.

4. Pour the batter in the muffin tins - fill them 2/3 full.

5. Bake for 17-22 minutes or until the outside is toasty to touch and baked through.

6. Allow to cool and then devour, or nibble with a cuppa.

This recipe was developed for us by Crop Drop’s founder Rachel Dring, also vegan chef, grower and chicken parent. You can see more of their love for growing and cooking on:

22/02/2023

Root Vegetable crisps

Try your hand at making your own crisps, they’re baked with the a little olive oil and salt which make them a healthy snack and perfect with pre-dinner drinks for when you have guests over. I used parsnips and beetroot as an alternative to potatoes but carrots, sweet potatoes and squash could work well too. I also recommend experimenting with the seasoning for a little extra kick and flavour.

Ingredients
1 parsnip, peeled
2 beetroot, peeled
1 tsp salt
1 tbsp olive oil

Method

1. The key to making these crisps crispy, is slicing them thin and ensuring that each slice is a dry as possible and the easiest way to do this is by using a mandoline. It will guarantee every slice remains the same thickness each time and make a quick job of it.

2. Once each vegetable is sliced, lay out long sheets of kitchen paper on your counter top. Separate the slices out and lay them flat on the paper then place another layer of kitchen paper over the top of the slices so that it soaks up as much moisture from the veg as possible.

3. Pre-heat the oven to 180-200ºC fan assisted oven. When the slices are as dry as possible add them to a large mixing bowl with 1 tbsp of olive oil and 1 tsp of salt (or any other seasoning you prefer). If you have the regular dark red beetroot, I suggest keeping them separate from the rest of the veg at this stage as the colour is likely to stain the others. Ensure the slices are lightly coated with oil and seasonings and then lay each slice on a baking tray. You may need to do this in batches but as these slices are so thin, they don’t take long to crisp up - approx 5 minutes but do keep an eye on them as each slice may cook at slightly a different speed!

4. Once the first tray of crisps are done, tip them on to a flat cold plate and let them cool down whilst cooking the next batch. As they cool down, they start to harden and crisp up, ready to eat.

This recipe was developed for us by Despina Mina - a fellow Crop Dropper, food enthusiast and blogger. You can see more of their recipes on:

17/02/2023

Flatbreads with smoked beetroot hummus

Hummus is one of our favourite ever foods. It feels so rich and indulgent and is made with such humble ingredients.

who developed this recipe loves adding beetroot to it for a subtle sweetness and an exciting different colour. Smoking the chickpeas and beetroots just adds another layer of flavour which works really well with the smooth & creamy texture.

"I’ve always loved a good sandwich, delicious bread with some great fillings is my usual go-to snack. This provides me with the same satisfaction - soft flatbread with rich creamy smoked hummus, tangy salsa and crunchy pine nuts."

It is also vegan so it’s great for sharing with many types of dietary preferences.

Smoked Beetroot Hummus
Makes around 4.4kg

1. Soak overnight:
1200g Chickpeas dried
2800g Water

2. The next day:
Boil the soaked chickpeas until soft in salted water with 1 tbsp of baking powder

3. Boil until tender:
1100g Whole Beetroot (8 medium sized)
Salt

4. Cut the beetroots into wedges

5. Smoke* 1500g of the cooked chickpeas and all beetroot over your favourite wood for around one hour to the smokiness of your liking. If you don't have a smoker you can use your oven or a BBQ. Put the wood chips in a roasting tray and bake until they start to smoke, add a wire rack over the wood chips and add your chosen veg. Add another tray on top and wrap everything in foil to stop the smoke escaping and put the whole thing back in the oven.

6. Whizz in a food processor until smooth:
All Chickpeas
900g tahini
175g chickpea water
170g fresh lemon juice
150g olive oil
50g sea salt

7. Blend until smooth:
Smoked Beetroots
150g chickpea water
40g garlic

8. Mix together the chickpea mixture and the beetroot purée

*You can skip the smoking stage to make a smoke free and still delicious Beetroot Hummus. The recipe for flatbreads and Tomato, Tomatillo and Red Pepper Salsa can be found on the "Recipes" section on our website, link in bio.

This recipe was developed for us by chef James Taylor, also involved in: and
. You can see more of their recipes on:

15/02/2023

Vegan Kimchi

's take of the Korean staple of spicy fermented cabbage and vegetables. The cabbage itself and the Gochugaru (Korean red pepper flakes - easily found in Asian supermarkets) are non-negotiable, other ingredients can be played with.


Ingredients
1 Napa Cabbage
¼ Cup Salt
2 Carrots – Julienned
4 Spring Onions – Julienned
100g Daikon Radish – cut into batons
Rice Paste
½ Cup Rice Flour
1 Cup Water
1 Tbsp Cane Sugar

Spice Paste
100g Daikon – chunks
½ Onion - chunks
6 Garlic Cloves
1 Ginger - thumb size piece
5 Tbsp Gochugaru
2 Tbsp Vegan Fish Sauce (available at health food stores. If you can't get any, you can use soy sauce instead)
150g Water
2 Tbsp Salt
1 Tbsp Cane Sugar

Method

1. Quarter the cabbage, remove the core and then chop into 1” slices.

2. Place the cabbage pieces into a large bowl, sprinkling with salt and a spritz of water until all the cabbage and salt is in the bowl. Use your hands to scrunch the cabbage and salt together, then cover for 30 minutes.

3. Give the cabbage another scrunching and mix around in the bowl, then cover for 30 minutes. Repeat x 2

4. Add the water and rice flour to a small pot on medium heat, stir vigorously to remove any lumps and allow the mixture to thicken to a thick gravy consistency. Avoid lumps by stirring continuously and do not let it burn. Set aside to cool.

5. Place all the spice paste ingredients into a blender and blitz until a smooth paste is formed. Adjust with a little water if required.

6. Place the cabbage in a colander and rinse it thoroughly twice.

7. Squeeze out the water from the cabbage and place it back in a large bowl.

8. Add the carrots, spring onions and daikon to the bowl.

9. Add the spice paste to the rice paste and mix thoroughly, then add this to the vegetables.

10. Wearing Gloves, massage the vegetables in the paste until all covered and then transfer into sterilised Fermentation Jars and leave on a shelf or counter for 2 days out of direct sunlight.

This recipe was developed for us by vegan chef, Tantrem De Bastet. You can see more of their recipes on: .

10/02/2023

This risotto is vibrantly green. You could use an alternative green leaf here but I think cavolo gives the best colour and a lovely flavour to the dish.

Serves 2
Ingredients
40g butter
½ onion, finely chopped
200g cavolo stripped of thicker stalks and washed
2 cloves of garlic, grated
175g risotto rice
75ml dry white wine
600ml hot vegetable stock
75g Parmesan
Juice and zest of ½ lemon
Black pepper
Salt

To serve
More Parmesan
Extra virgin olive oil

Method

1. Melt 30g of the butter in a small heavy based saucepan, over a medium heat (keep the rest of the butter in the fridge). Add the chopped onion and a pinch of salt and cook, stirring frequently, for 7 minutes until starting to soften.

2. Meanwhile, plunge your prepared cavolo nero into boiling salted water and cook for 3 to 4 minutes until very soft. Drain well and then blitz in a food processor until almost a purée.

3. Once the onions are ready, add the grated garlic and cook for a further 2 minutes.

4. Add the risotto rice and cook for 2 more minutes, stirring regularly to avoid it sticking. Now add the wine and allow it to reduce in the pan until nearly dry, continuing to stir.

5. Slowly add the vegetable stock, one ladle at a time, stirring regularly and not adding the next until the liquid has mostly been absorbed from the last ladle. Season generously with salt and black pepper and cook for around 18 minutes until the rice is al dente (it will take most of this time for all the stock to be added).

6. At around 16 minutes, add the puréed cavolo and allow to reheat and meld with the creamy rice. Once the rice is ready, turn off the heat, stir in the remainder of the butter, lemon zest and juice and the grated Parmesan.

7. Serve in bowls topped with a little more Parmesan, and a drizzle of extra virgin olive oil.

This recipe was developed for us by vegan chef, by local chef, food writer, caterer and teacher, Alan Rosenthal. You can see more of their recipes on: .rosenthal

08/02/2023

Spicy coconut curry with mushrooms

This is a rich and luxuriant coconut curry along the lines of a massaman curry, but it utilises Korean spicy bean paste – Toban Djan, which brings a layer of flavour you didn’t know you needed. I used mushrooms and potatoes in this version, but you could add pretty much any veg to this recipe and it would work beautifully.

Ingredients
280g Extra Firm Tofu – cubed
2 Tbsp Corn Flour
1 tsp Salt
1 tsp Black Pepper
150g Mushrooms – halved
1 Red Onion – chopped
4 Garlic Cloves – finely chopped
1 waxy Potato – cubed
1 Tbsp Curry Powder – I use Madras
1 tsp Garam Masala
1 Tbsp Toban Djan
400g Coconut Milk
4 Spring Onions – cut into 1” batons

Method

1. Heat 2 – 3 Tbsp neutral flavoured oil in a large sauté pan on medium heat.

2. Add the tofu, corn flour, salt and pepper to a bowl and toss to coat.

3. Fry the tofu until golden and crispy and then set aside – I sprinkle and toss with a little salt and pepper.

4. Add the mushrooms to the pan and cook them just long enough to get some colour then set aside.

5. Add 1 Tbsp of oil to the pan if required and sauté the onions with a pinch of salt until translucent.

6. Add the garlic and sauté for a minute before adding the curry powder and garam masala.

7. Cook for 2 minutes before adding the Toban Djan and cooking this off for 2 to 3 minutes.

8. Add the potato and mix through before adding the coconut milk

9. Stir the sauce and then reduce the heat to a simmer, cover with a lid and let cook for 15 minutes.

10. Add the spring onions, stir and cook for a further 10 minutes or until the potato is cooked.

11. Return the tofu and mushrooms to the pan, mix and heat through.

12. Serve with chopped roasted peanuts and a wedge of lime.

This recipe was developed for us by vegan chef, Tantrem De Bastet. You can see more of their recipes on: .

03/02/2023

Creamy broccoli & celeriac soup

Rachel (Crop Drop's founder) was craving broccoli and stilton soup but wanted to keep it vegan so she used white miso paste as a substitute for the blue cheese (you could also use Blue from .tasty) – it brings some of that savoury umami taste to the soup that's very pleasing. This soup works perfectly well without the miso, but if you can add it, it's well worth it. Brown or red miso will also work in this recipe if you don't have white.

Ingredients
1 large head broccoli (about 500g)
1 medium celeriac
2 medium leeks
2 cloves garlic
1 stalk celery
1 litre vegetable stock
Glug of olive oil
4 Tbsp white miso paste
Pinch of salt

Method

1. Chop up all your veggies into smallish chunks. Use the broccoli stalk as well as the head. And if there are and broccoli leaves still attached use these too – every part of the broccoli is tasty and full of goodness.

2. In a large saucepan, over a medium heat, add a generous glug of olive oil to coat the base of the pan.

3. Add the chopped leek, celery, garlic, celeriac and broccoli stalks. Sauté for five minutes or so with a pinch of salt and then add the stock. Bring to a boil and simmer for 15 minutes, or until the celeriac is tender.

4. Stir in the miso paste and then blend with a stick blender or in a food processor until it's creamy and smooth. You may want to add a bit of water if the soup is too thick for your liking. Then return the soup to the heat and add the broccoli florets into the soup and simmer for another 5-10 minutes until the broccoli is soft but still green and vibrant. Blend again with the stick blender but not thoroughly – you want to aim to have a smooth soup base with chunky bits of broccoli. Taste and add more miso if you want to increase the umami taste.

Serving suggestions:
With croutons
a sprinkling of toasted pumpkin seeds
chopped parsley

This recipe was developed for us by Crop Drop’s founder Rachel Dring, also vegan chef, grower and chicken parent. You can see more of their love for growing and cooking on:

02/02/2023

Hello veggie-fans, 🥦🙌🏼

We know we've been a bit silent for a while.

As you might know, in August we stopped trading as a veg scheme - and let our competent friends at Growing Communities take over the box scheme in Haringey. Since then, we have been opening an Urban Farm Shop at the Blue House Yard continuing to bring the ultra-local and seasonal food to the people of Haringey together with our enthusiastic volunteers. 🥦🥕✨️

Although, most of all we've been figuring out the new journey for Crop Drop onwards.

Exploring how to best share our enthusiasm and knowledge for organic, local and seasonal veggies onwards; through educational workshops, growing and clever ways to eat healthy at an affordable price.

So. Whilst, we are figuring out how we are going to continue - we thought to bring you back to the core of our passion: vegetables!

Next up we will share with you some of the best seasonal recipes from our 9 years of being a box scheme. Hope you will enjoy them as much as we do. 🤫 We might also sneak in some favourite tips for healthy affordable living too.

What we do know is that we are always going to be passionate about bringing "food for people, not profit" and about building a better food system in support of small-scale farmers and soil for future generations. Please come by our farm shop for your ultra-local goodies in the meantime, it is still running micro-scale.

Thank you always for being part of our journey! 🥕🐞🧑🏼‍🌾💞

Sanna and the Crop Drop team

Ps I. If you are looking for a better food trader in your area please head to Better Food Traders

Ps II. The brilliant happy vegetable illustrations in the background are by

01/02/2023

Potato and Turnip Dauphinoise

Mixing turnips with potatoes for this classic dish. A really simple method full of garlicky goodness and a hint of mustard to get stuck into!

Serves 4 - 6

Ingredients
Butter
300g Turnips peeled and thinly sliced.
500g Potatoes peeled and thinly sliced. I used the wide hole on my box grater for both vegetables but a mandolin is ideal
450g double cream
4 cloves of crushed garlic
2 tsp Dijon mustard
1 tsp freshly grated nutmeg
Salt and pepper

Method

1. Preheat the oven to 160ºC and rub the gratin dish with the butter.

2. In a large bowl mixed together the cream, garlic, dijon mustard and nutmeg.

3 Toss the turnips and potato into the mixture and season with salt and pepper.

4. Layer it up inside the dish, spreading them as flat and evenly as possible.

5. Bake for 1hr - 1h 15 min in the centre of the oven.

6. Every 15 minutes or so, press down the top layer with a spatula so that the juices rise and coat the top layer ensuring that it doesn't dry out.

7. When top layer is golden brown, take it out of the oven and leave it to stand for 5-10 minutes before serving.

This recipe was developed for us by Despina Mina - a fellow Crop Dropper, food enthusiast and blogger. You can see more of their recipes on:

28/10/2022

Join us on Fireworks night, Saturday 5th November from 4.30-6pm for an exclusive pumpkin carving workshop with National Sculpture Award nominee Emma Louise Moore.

Each participant get a local, organic pumpkin (squash) to bring home together with inspiring recipes for how to prepare it.

Haringey residents get discounts. Make sure to secure your slot for the pumpkin carving now, they're going quickly.

Whether your heading to the fireworks display at Alexander Palace or just fancy something different on bonfire night, come on down to Blue House Yard and join our pumpkin carving workshop, grab a drink and enjoy an evening late-night-shopping, live music and entertainment.

This event is aimed at adults, but arty young people are also welcome, if accompanied by an adult.

Join us for an exclusive pumpkin carving workshop with sculptor Emma Louise Moore, shortlisted for the National Sculpture Awards last year

01/09/2022

Let us know in the comments or by emailing veg[at]cropdrop.co.uk. More info below! 👇

While this year has been somewhat dominated by uncertainty, one thing we know for sure is we want to keep supporting the local growers and makers who are transforming our food system for the better. So with this in mind, we are delighted to announce that we are opening a little urban food shop at in Wood Green (where some of you collect your veg!). We plan to sell Wolves Lane produce plus bread, eggs and other local organic goodies on Thursdays and Fridays so it's a perfect opportunity to pop by, say hello and top up your veg bag. Before we open officially, we'd love to know what you're struggling to get hold of locally that we could source for you. Additionally, if you are a local, organic producer or know someone who is, we'd love to hear from you!

31/08/2022

Can you guess where we've relocated to..? 😍

Check today's newsletter to find out, plus read about the plight of our fellow tenants following the Grow Tottenham eviction in Haringey Community Press, plus some seasonal recipes, local events and a . We'll be throwing a gathering on 29th September and we'd love to see you there. More details to be announced soon.