Root To Food
Our Food project, Root To Food provides local, organically-produced fruit, vegetables and herbs to the local community at an affordable price. So, why buy your produce from us?
Our produce is grown in partnership with Rush Farm and The Fold Care Farm at Bransford, who both aim to provide local, seasonal food, improve wildlife preservation, and try to create a link between people and wildlife.
Our produce is as local as we can possibly make it, with The Fold around 5 miles from Worcester, and Rush Farm 12 miles away. Rather than importing large bulks of our food from Europe, Asia and beyond, we're looking to stay as close to home as possible!
Roots helps young people build skills and confidence through involving them on environmental, sustainability-focused projects and food growing activities. This includes occasionally working on the farm at The Fold, as well as having the young volunteers help run Root To Food itself!
Find out more about the Root To Food Project
What We Grow
Here's some of the lovely produce we grow. If you'd like to know more, please join our mailing list >>
Root to Food Cooking Corner.
Here are a couple of recipes you can try out with your root to food produce. Send us your recipe suggestions and pictures of anything you cook with your root to food produce.
Buttered leeks and mash
Is there any relationship between two foods as good as that between leeks and potato? We don't think so. This is undoubtedly the best way to eat leeks, cooked in butter! Don't worry about the waistline, you don't need as much butter as you would think! Once you try this simple, but effective way of cooking leeks, you'll never boil them again!
Serves 4 as a main meal
1kg leeks, peeled and cleaned (approx 5 leeks)
200g petis pois peas (frozen is fine)
Pepper to season to taste
500g white potatoes, peeled, chopped
1 medium egg
Make sure your leeks are peeled and well washed, mud easily gets stuck in between the leaves. Slice leeks at an angle, and place into a medium heat pan with the was and 30g of butter. Stir for 2-3 minutes coating all leeks and peas in butter. Turn heat to low, cover pan and leave for 15 minutes, stirring halfway through
Boil potatoes until fully cooked and soft, should take around 15 minutes. Drain and keep in pan, add 20g butter, egg and a splash of milk, mash together until well mixed and no potato lumps can be seen. Gradually add milk until mash is light and fluffy throughout.
Serve leeks and peas on a generous mash bed for a classic taste explosion that takes just 20 minutes from start to finish.
Leek potato soup
Serves 4 generously or 6 as a side
Small amount of vegetable oil
250g white potatoes, peeled, cubed
1 white onion, diced
2 leeks, sliced
150ml/5 fl double cream (optional to make soup extra creamy)
1 litre of vegetable stock
Heat a large pot/pan and put onions, potatoes and leeks NOTE: Potatoes need to be rather finely cubed, as they take the longest to cook! Use as little oil as possible, fry for 4-5 minutes stirring continually, when vegetables have softened, take off the heat.
Add your litre of vegetable stock, being made from a stock cube, I find 1 does the trick, or two if you like a punchier taste. Bring pan to boil for 5-6 minutes.
Reduce to a simmer and keep on he's for a further 5 minutes.
Blend all contents until there are no lumps - if in doubt, blend a bit more!
Soup can thicken quickly once blended, so if it is too thick, simply add more hot water until you reach desired consistency.
Reheat soup on the hob and stir in 120ml double cream.
Dish up portions into soup bowls and pour a small amount of the remaining cream over each portion to make them extra fancy. Serve immediately.
Perfect as a winter warming supper, or as a side dish to accompany the main attraction, this soup is sure to ooze that home made feeling, simple and easy to make, but always makes you want to come back for more!
How To Order
1. Join our mailing list
2. Check what's available this week, either on this page (below) or on our weekly bulletin
3. Place your orders via e-mail using the button below before 7pm Wednesday
4. Come to Worcester Volunteer Centre on Thursday between 5pm and 7pm to collect & pay
DELIVERY NOW AVAILABLE FOR JUST £1
(Click here for full details)
here is our weekly produce list
Week Commencing 9th May 2016
Rush Farm organic and biodynamically grown:
Mixed salad 125g £1.25
Chard 200g £1.50
Rocket 125g £1.50
Coriander 30g £0.60
Spinach 250g £1.60
Radish 200g £0.90
Spring Onions1 bunch £0.90
Chives 30g £0.90
Spring cabbage 700g £1.50
Rush Farm Apple Juice (pressed at Pershore College) bottle £3.00
Other Local Organic Supplier
Rhubarb each £1.50
Oranges each £0.30
Apples (Gala) each £0.30
Bananas each £0.35
Brown Mushrooms 250g £1.25
Carrots 1kg £1.25
Calabrese kg £1.00
Potatoes (Red Cara/Cosmos) 1kg £0.75
Beetroot (large washed) 1kg £1.20
Leeks 1kg £2.50
Red Onions 1kg £1.50
Dry Garlic each £1.25
Sign up to our weekly Root to Food mailing list.
click on the button below to sign up to the mailing list, wether you are interested in buying from us and receiving a weekly produce list, having a go at one of our root to food volunteering roles, have produce you would like to sell through us or you just want to be kept informed about the project.
Volunteer With Us
Click Here to find all the latest Root To Food volunteering opportunities.