These recipes are part of the series I did on Ankie and Aafke's Market Garden. Ankie & Aafke love to cook from their garden and shared some of their favourite recipes. Fantastic recipes with healthy ingredients straight from the garden!
Beetroot juice with orange and ginger
Ankie is a true sportswoman: "Healthy food fresh from the garden is of course part of a healthy life. This beetroot juice is a fantastic and tasty drink, some even say that it improves your performance, I don't know if that's really the case, but I did win an ice-skating marathon after drinking this juice" laughs Ankie. "You make it in one of those machines that you don't really want to use because cleaning it is such a chore. In any case it is deliciously healthy, a power drink straight from nature."
Roasted beets & carrots with goat cheese, honey, and rosemary
Roasting vegetables in the oven gives them extra flavour and is very easy to do, the oven does all the work. Beets and carrots straight from the garden, then roasted in the oven with a good dash of olive oil, rosemary, goat cheese and honey. Add some fresh bread and perhaps a crunchy salad and you have a fantastic meal that is on the table without much effort.
Crispy kohlrabi & apple salad with tarragon and borage flowers
"Do you know of any tasty recipes for kohlrabi?" I ask Aafke as we stand next to some beautiful kohlrabies in their polytunnel. I don't really know that vegetable very well, I realise myself. "Yes," Aafke replies, "a fantastically delicious salad of raw kohlrabi and sour apple with tarragon and a fine yoghurt dressing, nice and crisp and the flavours go really well together, the cabbage-like taste of kohlrabi, the sweet and sour of the apple and the fresh spicy flavour of the yoghurt with tarragon is really good! "I'll give you a kohlrabi so you can make it," says Aafke. The beautiful blue borage flowers add an extra lovely and summery colour to the salad, and you can eat them.
Roasted turnips with turnip leave pesto
Turnips are a bit of an old-fashioned vegetable that is being rediscovered more and more. One of the first crops ready for harvesting in spring, they are available from May to early June. You can grow them yourself in your vegetable garden, but you can also find them more and more often at the market or greengrocer’s shop. Ankie and Aafke like to roast them in the oven and serve a pesto made from the leaves, which are also edible, combined with cashew nuts and rapeseed oil.
Rhubarb & strawberry cobbler with orange
A cobbler is the American sister of the crumble, the crumb topping is slightly doughier which gives it a different texture than a crumble. Strawberries give sour rhubarb some sweetness and the grated orange peel and juice give something surprisingly refreshing to this fine desert. Great with some clotted cream with a little extra grated orange zest.
Cabbage and carrot salad with caraway seeds and marigold petals
"This is a really tasty salad," says Ankie, "basically it's a coleslaw but with extra grated carrots and sultanas, nice with a mayonnaise dressing, like a cowleslaw, but you can also use yoghurt if you want less fat." Caraway seeds, cabbage and carrot are a great flavour combination. Sprinkle on some marigold petals for a cheerful effect, and you can eat them too, of course.