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This week in the shop – 25 September 2017


Lemon verbena - great for fresh tea steeping the leaf for 5 minutes in boiling water or adding to cakes or puddings.
Red sweetheart cabbage
Pointed cabbage
Robinita potatoes

Rainbow carrots

Sweetheart cabbages
White onions
Red onions
Sweet potatoes
Romanesco cauliflower
Butternut squash
Little gem squash (see recipe below)
Portobello mushrooms

Christine will be baking...

Lemon curd flapjacks

Black bean brownies

Baked Gem Squash

Baking gem squash is one of the simplest ways of serving them. Being small, gem squash work particularly well and they bake evenly.


Serves 4 as a side dish - ½ squash each
2 medium to large gem squash
Some aluminium foil


Chop the gem squash in half.
You'll need to use a sharp, heavy knife. Sometimes the skins are quite tough, so it is essential to be careful.
Remove the stalk and use a dessert spoon to scoop out all the seeds. If you leave them in, the squash can taste bitter. 
Put the two halves of the squash back together and wrap loosely in foil. Make sure you are allowing any steam to escape, but not letting the juices leak.
Bake at 180 degrees C for about 1/2 hour, or until the orange squash flesh is soft.
Time From Cupboard-To-Table
About 35 minutes, including 30 minutes' baking time.

Notes & Variations on Baked Gem Squash

For a spicier version, you could drizzle with chilli oil before baking.
Want to do a little bit more? You could stuff with garlic mushrooms, part way through cooking. Or you could serve stuffed with a salsa of fresh tomato, olive oil and basil, which you could spoon in at the end of cooking.