Carnival Squash (each)
£2.95
(£2.95 each)
Why?
Brighten up your veg box with our organic Carnival Squash from Bedlam Farms. Its speckled skin of green, orange and cream hides sweet, golden flesh that roasts beautifully.
What makes me special?
- Sweet and nutty. The golden flesh has a sweet, nutty flavour that deepens as it roasts. It's a lovely swap for butternut in your favourite recipes.
- Colourful skin. Each one is splashed with green, orange and cream, so no two look quite the same. They look lovely on the kitchen counter while they wait to be cooked.
- Perfect for roasting. Halve it, scoop out the seeds and roast it until soft and caramelised at the edges. Drizzle it with olive oil and a little maple syrup first.
- Made for stuffing. The scooped-out halves make natural bowls for stuffing. Fill them with spiced grains, feta and herbs for an easy midweek dinner.
- Soup season. Simmer roasted squash with stock, ginger and onion, then blend until silky. It makes a warming, golden soup.
- Save the seeds. Rinse the seeds, toss them with oil and salt, and roast them until crisp. They make a crunchy snack or a topping for soup.
- Organically grown. It's organic and grown by our friends at Bedlam Farms.
What makes me special?
- Sweet and nutty. The golden flesh has a sweet, nutty flavour that deepens as it roasts. It's a lovely swap for butternut in your favourite recipes.
- Colourful skin. Each one is splashed with green, orange and cream, so no two look quite the same. They look lovely on the kitchen counter while they wait to be cooked.
- Perfect for roasting. Halve it, scoop out the seeds and roast it until soft and caramelised at the edges. Drizzle it with olive oil and a little maple syrup first.
- Made for stuffing. The scooped-out halves make natural bowls for stuffing. Fill them with spiced grains, feta and herbs for an easy midweek dinner.
- Soup season. Simmer roasted squash with stock, ginger and onion, then blend until silky. It makes a warming, golden soup.
- Save the seeds. Rinse the seeds, toss them with oil and salt, and roast them until crisp. They make a crunchy snack or a topping for soup.
- Organically grown. It's organic and grown by our friends at Bedlam Farms.
Read more
Producer
Producer
Bedlam Farms is a fourth-generation family farm in the Cambridgeshire Fens, with a forward-thinking approach . Their shift into organic production began back in 2006, when Clive Martin converted a third of the land to specialist organic vegetables, a legacy now carried on by his son Tobias. Everything they grow is certified organic and harvested just a stone’s throw from their own packhouse, travelling no more than a mile from field to pack. With diverse soils that let them match each crop to its perfect growing conditions, they’re able to raise healthy plants with strong natural resilience. Bedlam Farms also puts environmental stewardship at the heart of its work by taking part in long term biodiversity projects, including a 25 year habitat restoration programme supporting Great Crested Newts. It’s a farm built on knowledge, care and soil first values.