Veg Box Newsletter 18th May: Green as Garlic

Headlines

Covid- 19 Updates

You can read our company-wide pandemic statement here, and our biggest Veg Boxes update here. Please keep an eye on the newsletter for any further changes.

Delivery Times

Please remember that our deliveries are going out a little later than usual at the moment, and some runs are taking longer than usual too as demand increases. We’re working on making our runs more efficient, but please don’t worry if your veg box arrives later than usual. Do let us know if it’s not there by  9pm, so we can look into what’s gone wrong. 

Mossgiel Milk Packaging

Those of you who subscribe to delicious milk from Mossgiel are probably already aware that there have been some changes to their packaging. The colour-coding of the bottle tops has now changed so that green and silver denotes whole milk while red and silver means semi-skimmed. They are also now sometimes using unbranded milk bottles to meet demand, which means we will be able to collect these again. Please remember to wash them out well before putting them out.

Egg Boxes
Due to a change in the way we pack eggs, we are no longer able to collect egg boxes. Cardboard egg boxes are useful for composting- look for a community garden near you that accepts food waste and see if they take egg boxes. You could also use your egg boxes as propagators for your windowsill garden, or explore the world of egg box crafts.

In the Veg Boxes This Week

Subject to last minute changes

Check out storage guidance for helpful tips and tricks on how to prolong the life of your fresh produce. If you’re wondering where your veg comes from, have a look at these maps. You can also join your fellow subscribers over in the Facebook group for lots of tips, tricks, and recipe ideas!

To contact us, ring 0141 378 1672 or email us at subscribers@glasgowlocavore.org

Click here for Veg Box Contents

The Nice Bit

Eating seasonally isn’t always easy, as we’ve been noticing over the past few weeks. But there are ample compensations, and those foods that are festivals in and of themselves are high among them. I mean those delicious fruits and vegetables that are here and then gone, with us for only a short time each year. They lend the rhythm of our cooking and eating year little bursts of excitement. They invite us to notice and celebrate the incredible variety we get from the soil. 

I suppose what these festival-foods are varies from person to person- maybe for some the first crisp apples of autumn is a moment of celebration, while the sticky Seville oranges in the new year make little impact. Personally, I’ll take them both. 

Spring is a great time for exciting, short-lived produce. We’ve had that amazing asparagus in the boxes, we’re still cooking those pink stems of rhubarb. In a way, all of the leafy green veg we’re starting to see is a celebration in itself. 

But this week we have something terrifically exciting in our supplementary veg bags: green garlic. Sometimes called wet or fresh garlic, green garlic is harvested early and isn’t cured or dried. The green stem can be sliced and used like a leek or a spring onion, while the bulb has a milder taste than you may expect, making it well-suited to be eaten raw. Or roast it whole with a little olive oil. There’s something of a shortage of green garlic recipes online (likely because it’s generally quite tricky to get hold of), but there are some tips hereand hereNigel Slater has never let me down, suggesting a cream sauce for spring veg or a fresh garlic and mushroom tart. If you find any interesting uses for the green garlic in your supplementary veg bag, be sure to share in our Facebook group. 

In other veg box news, this is the last week for a while that we’ll see Chapel Farm on our lists. We love Chapel Farm, and will see them again come the autumn, but for a while we turn elsewhere as they’re out of stored root veg. We expect to see some new potatoes coming in soon, another event to celebrate. 

Good Food Fund

A huge thank you to everyone for all your donations to our Good Food Fund. You can read about what we’ve been using your generous donations for here (scroll down to the Good Food Fund Section). Your help is always much appreciated, but especially at this difficult time, in which the vulnerable are worse effected and food inequality exacerbated. 

If you are in a position to do so, please consider donating to the Good Food Fund. You can donate by subscription- weekly, fortnightly, or monthly- by emailing us. Or you can add a one-time donation to your Online Veg Box Shop- look for it at the top of the page.


The header photo, “P5256193A green garlic 20130525” is copyright (c) 2013 Pussreboots and made available under an Attribution-2.0 Generic License.
Find the original photo here.

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