The Online Veg Box Shop is Open!
The Online Veg Box Shop is open for deliveries next week.
We have a limited quantity of sea buckthorn juice from our foragers this week. Made from berries foraged along the coast (in the rain, at that!) and pasteurised to keep it fresh, this is a uniquely delicious treat you won’t find elsewhere. Use in cocktails or to make ice-cream.
We also have our usual ever-growing selection of staples, so fill your boots with beans.
The deadline to get your orders in is 11pm Monday.
Photo: Sea-buckthorn, by Olegivvit. CC BY-SA 3.0
You can read about changes made to our service due to the pandemic here.
Send me your recipes!
If you’ve got a recipe you can’t stop cooking, something that makes the most of the season’s plenty, please send it to me at firstname.lastname@example.org. It might be featured in the newsletter, and you’ll get a bit of credit on your veg box account to say thanks if it is!
Supplementary Veg Price Change
The price of our supplementary veg bags is increasing. This is the first price increase in our boxes since they began in 2012, and will help us keep the bags full of delicious produce in the face of a challenging time for veg. Small bags, previously £4 will be £5; standards were £8 and will be £10. This will come into effect from 15th February
Please return your veg box!
Just a reminder of what we collect from your door each week:
Veg Boxes– we reuse these
Mossgiel Milk bottles – we return these to the dairy for reuse
Ed’s Bees jars – we return these to Ed (and his bees) for reuse
Plastic bottle lids – we recycle these
Plant pots from Locavore potted herbs- our farm reuses these
Locavore hummus Vegware pots – we return these to vegware to be biodegraded
Ella’s Kitchen baby food pouches – we recycle these
We aren’t able to accept glass bottles, egg boxes, or any other items for recycling, I’m afraid. Please dispose of these as you choose.
If you collect your orders from the shop, you can return them there.
We’re running low on veg boxes at the moment, so please do remember to leave them out- reusing them as many times as possible helps keep our veg box scheme as carbon-efficient as possible!
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 email@example.com
The Nice Bit
In a grey and somewhat dreary week, I find myself wanting food that’s easy, delicious, comforting, and, still packed with vegetables. For me there’s nothing better than a bowl of pasta. My tastes aren’t always fancy- pesto with a handful or two of wilted spinach will do the trick (with pine nuts if I have any, or olives). But sauteed kale, long-cooked sticky onions, olive oil, anchovies, garlic and chilli flakes is pretty wonderful tossed through spaghetti too. Leeks make a creamy pasta dish the bee’s knees, or try cabbage and creme fraiche for something fresh to brighten the day. You can toss cubes of ruby-red roasted beetroot through a pasta salad (staining the dressing delightfully pink), maybe with a tin of chickpeas in there too. This creamy brussels sprout pasta sounds amazing- and it’s vegan.
Or, if you feel like something a little special, make today’s recipe, kindly submitted by Ryan, for swede and potato gnocchi! It can be served in the suggested veg-loaded tomato sauce, or make your favourite. Gnocchi is a great way to transform a vegetable so it’s almost unrecognisable, for when you’re a little bored of the basics.
Swede and Potato Gnocchi with Tomato Sauce, Kale, and Leeks
Submitted by Ryan!
250g swede (you could also use turnips, or just double the potatoes)
250g plain flour
Kale – enough for 4
Two garlic cloves
1 can of tomatoes (if making tomato sauce.)
- Peel and chop the swede/potatoes into small chunks, boil in salted water until soft (about 10-15 mins)
- Drain, add salt and pepper to taste, and then mash thoroughly with a knob of butter
- Let cool, then add the flour and knead with hands into a soft dough- it should not be very sticky, so add more flour if needed
- Break off small pieces of dough and roll into small balls- set to one side (about 15 balls pp is recommended)
- Roughly chop the leeks and kale and add to a pan with butter, oil, and salt
- Fry on a medium heat for five minutes, then add chopped garlic to the pan
- If making the tomato sauce, fry the garlic for three minutes, then add the tomatoes to the pan
- In a separate pan, add a large knob of butter and a splash of oil and heat on medium
- When the butter is bubbling add the gnocchi- place them carefully, do not pile them up (you may have to do this in batches or use multiple pans)
- Fry the gnocchi for four minutes then flip (I use two teaspoons to do this), they should be golden brown
- Fry the gnocchi for a further four minutes, and whilst this is happening add a large nob of butter to the other pan and season with salt and pepper
- Remove the cooked gnocchi and place into bowls
- Pour over the contents of the second pan
- Season, and enjoy!