A profitable home for your organic beetroot

By | Growers | No Comments

Rush Group has a reputation for finding a successful home for their farmers’ crops and organic beetroot is no exception.The Group has a large number of customers throughout Europe who are hungry for organic beetroot for both packing and processing.
Rush Group is interested in organic beetroot that meets the following criteria:

Size: 40mm, 40-85mm & 80+mm

Packing: Jumbo bags or loose in bulk

Time period: Now- end of March

Specification: Raw/unwashed

So if your organic beetroot meets this criteria and you are keen to gain exposure to a wider European market, please contact Tom Ebdon today

Celeriac and Fennel Soup with Orange Zest

By | Growers, Customers | No Comments

Serves 4

30g butter
1 tbsp olive oil
4 shallots
1/4 large celeriac (about 250g, untrimmed), peeled and cubed
3 large fennel bulbs (about 750g), trimmed and sliced (feathery fronds reserved)
Finely grated zest of 1 orange
500ml vegetable stock
Salt and pepper
4-6 tbsp crème fraîche

Heat butter and oil in a large saucepan over a medium heat. Add shallots and sweat gently for a few minutes. Add the celeriac and fennel, stir well, then cover for about 10 minutes.

Add the orange zest, stock and season. Bring to the boil, then simmer for about 15 minutes until veg is tender.

Purée the soup in a blender until completely smooth, adding a touch more stock to loosen the consistency if necessary.

Reheat the soup if necessary, check seasoning, serve with crème fraîche and fennel fronds.

Roasted Organic Beetroot Soup with Horseradish Cream

By | Growers, Corporate | No Comments

Serves 4-6

1kg organic beetroot
4 garlic cloves (unpeeled), bashed
2-3 sprigs of thyme
1 bay leaf
3 tbs olive oil
1 litre vegetable stock
Salt and pepper

For Horseradish Cream
3-4cm piece of fresh horseradish, peeled and freshly grated
200ml soured cream

To Finish
Dill fronds


Preheat oven to 200°C/Gas Mark 6
Scrub whole beetroot. Place them in a roasting tin and scatter with garlic, thyme and bay leaf, trickle with oil and season. With your hands, mix everything together, so that everything is well coated. Pour a glass of water into the tin and cover tightly with foil. Roast for about an hour, or until the beetroot are tender.

While beetroot are roasting, make the horseradish cream: in a bowl, mix the grated horesradish with the soured cream.

Remove the foil from the roasting tin and leave the beetroot until they are cool enough to handle. Top and tail them and peel or rub of skins. Roughly chop the beetroot.

Squeeze the soft garic from the ksins and place them in a blender with the beetroot. Process with emough stck to make a smooth purée, then transfer to a saucepan and thin with further with stock to get the texture you like.

Heat through, over a medium heat, till thoroughly hot. Test seasoning, pour into bowl with horesrdish cream and dill fronds.

Parsnip and ginger soup

By | Growers, Corporate | No Comments

Serves 4-6

1 tablespoon olive oil15g butter
1 large onion, finely chopped
2 garlic cloves, finely chopped
4-5cm piece of ginger, peeled and finely chopped
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
500g parsnips, peeled and cut into 1cm cubes
800ml vegetable stock
200ml whole milk
Sea salt and freshly ground black pepper

To finish
2-3 tablespoons flaked almonds or pumpkin seeds
1-2 tablespoons double cream


Heat the olive oil and butter in a saucepan over a medium-low heat and sauté the onion for about 10 minutes, until soft and translucent. Add the garlic, ginger, cardamom, cumin, and cayenne and stir for a couple of minutes. Tip in the parsnips and stir in until well coated in the spices. Pour in the stock, season with salt and pepper and simmer until the parsnips are very soft – about 15 minutes.

Allow the soup to cool slightly, then purée in a food processor or blender, or using a stick blender, until smooth. Return the soup to the pan, add the milk and adjust the seasoning. Warm through gently – if the soup is a bit thick, then thin it with some hot water.

While the soup is warming, toast the almonds or pumpkin seeds in a dry frying pan until just beginning to turn gold.

Serve the soup in warmed bowls with a trickle cream, and the toasted almonds or pumpkin seeds scattered over the top

Curry Roasted Parsnips with Lime Leaves and Juice

By | Growers, Customers | No Comments

Serves 4

1kg parsnips, peeled and cut into 6cm x 2cm batons60ml olive oil
3 tablespoons of lime juice
2 teaspoons of curry powder
6 Kaffir lime leaves, very finely shredded
2 stems of curry leaves (about 30 leaves), kept on the stem
6 spring onions, cut widthways into 6cm segments
3 tablespoons chopped coriander
Salt and black pepper


Preheat the oven to 240°C/220°C Fan/Gas mark 9

Place the parsnips in a large roasting tray. Add the olive oil, half the lime juice, curry powder, 1 1/4 teaspoons of salt and a good grind of black pepper. Mix well and place in the oven to roast for about 30 minutes, turning the parsnips once or twice during cooking. Add the lime leaves, curry leaves and spring onions and roast for a further 10 minutes. The parsnips should have taken on a nice golden-brown colour and the spring onions should have softened. Remove from the oven, pour over the remaining lime juice, sprinkle over the coriander and serve.


Malaysian sweet potatoes

By | Growers, Customers | No Comments

Rush Group’s South East Asian office is regularly air freighting Malaysian sweet potatoes to Qatar for their wholesale market. Their Malaysian sweet potatoes are proving immensely popular, as normally the Qatari wholesale markets would buy their sweet potatoes from Australia, but Rush’s Malaysian sweet potatoes are cheaper, which is probably one of the contributing factors to te growing number of repeat orders.
The Group’s ‘seed to sale’ approach applies to its Malaysian sweet potatoes, as the South East Asian office makes regular trips to its farms to ensure the sweet potatoes meet their demanding standards.

If you are looking for a continual supply of Malaysian sweet potatoes, please contact Chris Lioe today

Vietnamese seedless limes

By | Growers, Customers | No Comments

Rush Group is doing great business in Vietnamese seedless limes, which are available all year round. What makes these seedless limes so special and popular is that they are both seedless and juicy.
Rush has been supplying the Dubai wholesale market with 15-20 loads being delivered over the past six months, as their clients appreciate the limes’ excellent quality and continual supply.
True to the Group’s ‘from seed to sale’ approach, Rush’s South East Asian make regular trips to their lime farmers to ensure the crop meets its exacting standards.

If you are looking for a continual supply of Vietnamese seedless limes, please contact Charmaine Tia today.

Carrots, buckwheat noodles and ginger

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Serves 2

15g dried wakame seaweed
150g buckwheat noodles
150g carrots
100g small courgettes
10g toasted sesame seeds

For the dressing
2cm knob of ginger, peeled and grated
2 tbs mirin
1½ tbs tamari
½ tbs Japanese rice vinegar
1 tbs toasted sesame oil

1) Place dried seaweed in a bowl of cold water to rehydrate, as per packet instructions.
2) Cook the noodles according to packet instructions until tender but with a slight bite. Drain and immediately run them under cold water to cool down. Drain thoroughy, then tip noodles into a large bowl.
3) Peel the carrots and slice into thin matchsticks. Do the same with the courgettes (unpeeled). Add to the noodles.
4) When the seaweed has plumped up and become fleshy, drain it well and squeeze out excess water with your hands. Pick through it, discarding any tough stalks if necessary. Chop the seaweed roughly and add to the noodles and veg.
5) Make the dressing – mix together all the ingredients. Pour this over the noodles and toss so everything is coated and the ingredients are evenly distributed.

A reliable supply of parsnips

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After a steady start to the growing season, Rush Group’s parsnip crop is gathering pace as the Christmas period draws ever closer. Just like carrots, parsnip prefers light, well-drained soil to create the iconic long roots symbolic of this winter veg. Although grown throughout the UK, Nottinghamshire and East Anglia provide some of the best growing conditions due to their long history associated with root crops.

Rush supplies both retail and processing customers with parsnips that fit their specific requirements. Although certain size fractions are required for some processes, Rush utilises the whole crop where possible in order to reduce food wastage.

The demand for British parsnips, available from July through to April, after which Rush’s Spanish growers come on board, will only increase in the run up to Christmas for both retail and processing sectors. Seasonal products such as honey-glazed parsnip have been staples in the food calendar, but there is an increasing requirement for parsnips, along with carrots for other value added sectors such as the snack industry.

Such customers come to Rush for their parsnips, as they know that thanks to the Group’s network of parsnip growers, they can rely on them to deliver the right product, at the right price and at the right time.

If you are looking for a continuous supply of parsnips, whether for processing or retail, please contact Tom Ebdon.

Parsnip and pear ribbon salad

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Serves 4

1kg (2lb) parsnips, half peeled and quartered lengthways
1 tbsp vegetable oil
2 pears
1 lemon, juiced
2 tbsp honey
1 tbsp extra-virgin olive oil
75g (3oz) goats’ cheese, crumbled
100g (3 1/2oz) rocket leaves
50g (2oz) walnuts, chopped
bunch flat-leaf parsley, chopped

Preheat the oven to gas 7, 220°C, fan 200ºC.

1) In a large mixing bowl, toss the quartered parsnips in the oil. Season with salt and plenty of pepper and arrange in a single layer on a baking tray. Roast for 20 minutes, until golden and crisp.
2) Peel the remaining parsnips, then continue peeling right down to the core to get thin ribbons. Do the same with the pears. Put the parsnip and pear ribbons into a bowl and squeeze over a little lemon juice to stop them going brown.
3) In a pan, heat the honey with the remaining lemon juice and the olive oil. Season well with salt and pepper.
4) Add the goat’s cheese, rocket leaves, chopped walnuts and parsley to the bowl containing the parsnip and pear ribbons and toss well. 5) 5) 5) Arrange on a large serving platter with the roasted parsnips on top. Pour over the hot dressing to serve.