Ingredients 

• Leftover vegetables (whatever you have on hand)
• 100 g of butter
• 75 g of flour
• 50 g of grated parmesan (or a similar local cheese)
• 1 onion (optional)
• 1 garlic clove (optional)
• Salt and pepper
  
  

Steps to follow

1. Preheat your oven to 180 °C (356 °F).
2. Peel and cook your vegetables in boiling water or in a pan. Season them well. For extra flavour, sauté them with garlic and onion.
3. Prepare the crumble topping by mixing the diced butter, flour, and grated parmesan with your hands until you get a crumbly texture. Add a pinch of salt and pepper.
4. Layer the cooked vegetables in the bottom of a baking dish.
5. Sprinkle the crumble topping evenly over the vegetables.
6. Bake in the oven for about 20 minutes, until the top is golden and crispy.
7. Serve warm and enjoy!
   
   

This savoury crumble is the perfect way to give a second life to veggies that might otherwise go to waste. Combine what you have, get creative with herbs and cheeses, and enjoy a meal that’s as sustainable as it is satisfying!

Pedro, the farmer behind these delicious almonds, shared this recipe with us because it’s one of his favourite ways to enjoy the fruits of his work. Located in the dry highlands of Andalusia, his almond trees thrive thanks to careful water management, regenerative farming methods, and a lot of dedication and care.

Here’s how to make these irresistible biscuits at home:

Ingredients:

• 200g whole almonds​
• Zest of 1 lemon
• 120g softened butter
• 400g flour​
• 1/2 packet baking powder​
• 2 packets vanilla sugar​
• 200g sugar
• 3 eggs​
  
  
  

Instructions:

1. Toast the Almonds: In a dry pan over medium heat, toast the whole almonds until they’re fragrant and lightly golden. Set aside to cool.​
   
   
2. Prepare the Dough: In a large mixing bowl, combine the lemon zest, softened butter, flour, baking powder, vanilla sugar, regular sugar, and eggs. Mix until a smooth dough forms.​
   
   
3. Incorporate the Almonds: Fold the toasted almonds into the dough, ensuring they’re evenly distributed.​
   
   
4. Shape the Loaves: Divide the dough into four equal portions. On a parchment-lined baking tray, shape each portion into a log approximately 5 cm wide.​
   
   
5. First Bake: Preheat your oven to 180°C (350°F). Bake the logs for about 25 minutes, or until they’re lightly golden and set.​
   
   
6. Slice: Remove the logs from the oven and let them cool slightly. Using a sharp knife, cut them diagonally into slices about 1 cm thick.​
   
   
7. Second Bake: Place the slices cut-side down back onto the baking tray. Bake for an additional 5 minutes, or until they achieve the desired level of crispness.​
   
   
8. Cool and Enjoy: Allow the cantuccini to cool completely. Traditionally, they’re enjoyed dipped in coffee, tea, or sweet dessert wine.​
   
   

Here is Melanie’s recipe for this delicious blood orange and olive oil cake. Vegan, gluten-free and without refined sugar. (Check out the video tutorial here).

Ingredients:

• 150 g rice flour
• 100 g cassava flour
• 50 g ground almonds, blanched
• 30 g cornflour
• 100 g erythritol
• 80 g date sugar
• 1/2 tsp baking soda
• 1 tsp cream of tartar baking powder
• good pinch of salt
• 1/4 tsp vanilla or tonka
• 120 g olive oil
• 220 g blood orange juice
• approx. 200 ml vegan milk alternative
  
  

Icing ingredients:

• 70 g icing sugar
• approx. 30 g blood orange juice
  
  

Instructions: 

1. Preheat oven to 180°C and grease a cake tin of your choice with vegan butter and line/coat with rice flour.

2. Mix together the flours, ground tiger nuts, starch, erythritol, date sweetener, baking soda, baking powder, salt and vanilla. Separately, mix together the olive oil, milk of your choice and blood orange juice and add to the dry ingredients. Mix carefully to form a rather sticky dough, you may need a little more milk.

3. Pour the batter into the tin and bake for approx. 50 minutes. Leave the cake in the tin for approx. 15 minutes, then turn out and leave to cool completely on a wire rack.

4. For the icing, mix the icing sugar with enough blood orange juice until it has the desired consistency, optionally you can grate the zest of the blood orange and mix in (only use organic blood oranges). Spread the icing over the cake and leave to dry
   
   

Made with organic and regenerative ingredients that you can find on CrowdFarming, this guacamole is the perfect way to enjoy what this time of year has to offer—whether it’s for an apéro, a taco night, or just a really good snack.

Ingredients (serves 4)

• 2 ripe organic avocados
• 1 small organic red onion, finely chopped
• 1 organic lime, juiced
• 1 organic orange, peeled and diced
• 1 organic tomato, diced
• 1 small handful of organic roasted pistachios, crushed
• 1 organic chilli (optional, if you like spice)
• 1 small handful of fresh organic coriander, chopped
• Sea salt to taste
  
  

How to Make It

1. Mash the avocado – Cut the avocados in half, remove the pit, and scoop out the flesh into a bowl. Mash with a fork, leaving some chunks for texture.
2. Add the freshness – Mix in the chopped red onion, tomato, and lime juice. This balances the richness of the avocado.
3. Zesty twist! – Gently fold in the diced orange for a refreshing citrusy note that pairs beautifully with the creamy avocado.
4. Crunch time – Sprinkle in the crushed roasted pistachios for a unique nutty bite.
5. Season & spice – Add sea salt to taste and, if you like a bit of heat, finely chop the chilli and mix it in.
6. Final touch – Top with fresh coriander and give it a final mix.
   
   

Serve immediately with tortilla chips, veggie sticks, or even as a topping for tacos.

The Perfect Seasonal Pairing

Right now is when avocado season and orange season overlap—so why not enjoy the best of both? Try this citrusy guacamole and celebrate our two star products in the most delicious way!

Ingredients:

• 1 cup freshly squeezed CrowdFarming organic orange juice (for an extra twist, why not use CrowdFarming blood oranges?)
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon of organic honey
• Ginger ale, to top up (or any fizzy soda)
• Ice cubes
• Fresh mint leaves and orange slices, for garnish
  
  

Instructions:

1. Fill a tall glass with ice cubes.
2. Pour in the freshly squeezed orange juice and lemon juice.
3. Add the apple cider vinegar and simple syrup, stirring gently to combine.
4. Top up with ginger ale for a refreshing fizz.
5. Garnish with fresh mint leaves and an orange slice.
6. Serve immediately and enjoy.
   
   

Tips for a Perfect Mocktail

• Add a pinch of grated ginger for extra warmth and spice.
• Preparing for a group? Scale up the recipe and serve in a large pitcher, adding the ginger ale just before serving to maintain its fizz.

Ingredients  

For the crust:

– 250g of flour  

– 125g of butter  

– ½ glass of water  

For the filling:

– 1kg of apples  

– 100g of sugar  

For the cream:

– 200g of fresh cream (crème fraîche)  

– 125g of sugar  

– 1 tablespoon of cornstarch  

– 2 eggs  

Instructions 
 

1. Prepare the crust: 

   Mix the flour, butter, and water to form a dough. Roll it out and place it in a round tart tin.  

2. Add the apples:  

   Slice the apples thinly and arrange them beautifully over the crust. Sprinkle 100g of sugar evenly on top.  

3. Bake the base: 

   Preheat your oven and bake the tart at a high temperature for 15 minutes.  

4. Make the cream:

   While the tart is baking, mix the eggs, fresh cream, sugar, and cornstarch to make the custard.  

5. Combine and finish baking:  

   Pour the custard mixture over the tart and return it to the oven. Bake until the crust is golden and the custard is set.  

Enjoy this delightful tart as a dessert or an afternoon snack. It’s a little slice of Alsace that Sébastien’s family has lovingly passed down—and now, it’s yours to share! 

“Although all of our organic garlic comes from local producers and is transformed in the heart of the Gers region, the technique itself hails from an ancestral Asian tradition, which Japan and Korea continue to fight over. Black garlic is obtained by steaming white garlic in a closed-off environment, in which the temperature and humidity are carefully controlled and adjusted throughout the process. Several natural chemical reactions result in changes in the product’s appearance, taste, and texture. White garlic spends approximately 2 weeks at a temperature between 60 °C and 80 °C, with a humidity level ranging from 70% to 95%. It becomes tender and soft and turns its characteristic ebony colour. At this stage, the black garlic has yet to develop all of its flavours. It will need another 2 to 3 weeks of drying to reach full maturation. No additives are therefore used in the production of black garlic, just a combination of completely natural and controlled chemical reactions.” – Nicolas Ricau

Ingredients:

• 150g flour
• 20g powdered sugar
• 75g semi-skimmed milk
• 80g organic black garlic honey from L’étuverie
• 1 egg
• ½ sachet of baking powder
• 50g of butter
• 1 pinch of salt
  
  

Instructions: 

1. Preheat the oven to 200°c (Fan Heat)

2. Butter and flour the moulds

3. Melt the butter and add the milk, salt and beaten egg. Mix all the ingredients together.

4. In a bowl put the flour, sugar, honey with black garlic and yeast, then the milk preparation.

5. Mix until you get a smooth dough.

6. Pour the preparation into ¾ of the moulds.

7. Put in the oven for 15 minutes (200°c).

8. Wait 15 minutes before demoulding

And there you have it, the perfect dessert to bring to any dinner party, picnic, or event and a fascinating story about probably one of our most original products to go with it! 

Ingredients

• 2 aubergines
• 3 courgettes
• 2 peppers
• 4 large ripe tomatoes
• 1 small bunch basil
• 1 medium onion, peeled and thinly sliced
• 3 garlic cloves, peeled and crushed
• 1 tbsp red wine vinegar
• 1 tsp sugar
• olive oil
• 1 hot chilli (optional)
  
  

Steps

1. Chop your aubergines, courgettes, peppers, and tomatoes into round slices. (If you prefer, you can peel your peppers and tomatoes)
   
   
2. Cook your onions, aubergines, peppers, and courgettes in a pan over medium heat for about 5 mins on each side. (It’s important not to overcook the vegetables at this stage.)
   
   
3. Add 3 crushed garlic cloves, the tomatoes, 1 tbsp of red wine vinegar and 1 tsp of sugar and half the basil and stir for another minute. 
   
   
4. Season with salt and pepper to your taste. 
   
   
5. Place the vegetables into a gratin dish, drizzle with olive oil and grill until golden and crispy. You can also add some grated parmesan or bread crumbs on top. 
   
   

Tip: if you did get the hot chilli’s with your subscription box, add a deseeded and finely chopped chilli with the garlic for an extra kick!

Here’s what you need:

 For the oven roasted nectarines:

• 500gr of nectarines
• 100gr of brown sugar
• 50gr of butter
  
  

For the vinaigrette:

• 100ml of olive oil
• 20gr of balsamic vinegar
• 20gr of honey
  
  

For the salad:

• Rocket leaves
• Sliced almonds
• 1 burrata 
  
  

Instructions 

1. Pre-heat the oven at 210 degrees. 
2. Cut the nectarines into slices.
3. Coat the nectarine slides with brown sugar and honey.
4. Roast the nectarines in the oven for 12 minutes.
   
   

Once the nectarines are roasted and ready, we can start with the assemblage! 

5. Lay a bed of rocket on your serving plate, and place the burrata in the middle.
6. Add the roasted peach slices all around the burrata.
7. Coat with the sliced almonds and the vinaigrette and done! 
   
   

Now you have a delicious and original summer salad to use up the last of your summer nectarines! Enjoy!

What you need for this:

• 3 bulbs of fennel
• 4 larger carrots
• 1/2 cup organic wholemeal quinoa 
• One orange
• 50 g roasted almonds
• 2 tsp olive oil
• Salt to taste
  
  

For the dressing:

• 1 tbsp olive oil
• 5-6 tbsp orange juice
• 1 tbsp maple syrup or honey
• salt and pepper
• fresh parsley to taste
  
  

It’s that simple:

1. Preheat oven to 200 degrees
2. Wash fennel and carrots thoroughly, cut the fennel into slices and carrots into thin sticks
3. Season the vegetables with 2 tbsp olive oil and salt, place on a baking tray lined with baking paper and bake for approx. 30 minutes until golden brown
4. Cook the quinoa in the meantime according to the instructions on the package
5. For the dressing: pour all the ingredients into a container and mix with a hand blender or whisk
6. Chop the almonds and filet the oranges
7. When the vegetables and quinoa are ready, leave to cool and then place all the ingredients in a large bowl and mix together
8. Finally, add the almonds, some dressing and chopped fresh parsley as a topping over the salad and voilà – the perfect summer salad is ready to enjoy!
   
   

Did you know?

Fennel is a favourite seasonal summer vegetable. Its essential oils are well tolerated and have an antispasmodic effect. Fennel is also rich in calcium, potassium, magnesium and iron – a perfect basis for a healthy meal when combined with quinoa.