Now it probably comes as no surprise that we LOVE vegetables here at Farndon Fields! In fact, we're absolutely mad on them. Give us a plate of locally sourced veg any day of the week and we'd be more than happy. But how can you incorporate more vegetables into your weekly meals?
You may or may not have noticed recipe cards dotted around the farm shop when you come and visit us here at Farndon Fields. These always feature a seasonal vegetable and a delicious, tried and tested recipe for you to rustle up that week. This week we're championing Asparagus and Rhubarb, two ingredients that don't always feature on weekly shopping lists. We've been busy in the kitchen and have tested some delicious ways you can enjoy these seasonal delights at home.
This recipe is fantastic as a light, Spring evening dinner and only takes 30 minutes to cook. The Fusilli Lunghi pasta in this recipe not only looks fantastic when served, but the shape also helps it to hold on to the deliciously light lemony sauce.
This recipe is a step away from the traditional rhubarb crumble, but the contrast of the sweet white chocolate mousse and the subtle tart taste of the rhubarb goes perfectly. With this recipe, you can either make your own toasted oats for the topping or swap it out for our homemade granola which will give the same delicious crunch.
If you've given either of our recipes a go then let us know in the comments. Or even better, if you've got another recipe you're just dying to share, send us a message so we can give it a go. Who knows, we might even make it into our next recipe card!