The Online Veg Box Shop is open for deliveries next week.
It’s a big week for the Online Veg Box Shop, as we have an extremely cool and exciting addition: black garlic.
Black garlic is garlic that has been very slowly, and very gently, heated. The process takes between 15 and 90 days, and involves keeping the garlic at around 60-90 °C in carefully controlled conditions. This breaks down garlic’s firey enzymes and lets the garlic caramelise. So you can think of it as roasted garlic but more– more mellow, more sweet, more sticky, more delicious.
Use it to flavour aiolo, spread on toast, have with roasted or sauteed veg; dissolve it gently in hot water and add to mash, or noodle soups. Check out our Facebook page for a recipe for a lovely black garlic vinegarette that you’ll want on all your salads.
As always, our Online Veg Box Shop is stocked with everything you need to turn the contents of your veg box into many delicious dinners.
The deadline to get your orders in is 11pm Monday.
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!
Just a reminder of what we collect from your door each week:
Veg Boxes– we reuse these
Online Veg Box Shop 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
Let’s round up some tasty recipes for those miniature, early-season leeks we have in the boxes this week.
There’s leek gratin with stock and cream, or buttered leeks with herby pangratata, a leek broth with floating tortelloni, leek and haddock chowder or, of course, leek and potato soup. You can have a leek and bacon risotto, spanakopita or greens on toast.
If you like cheese, make a tart, a different tart, a tortilla or a pie. If you don’t like cheese, a herby Persian frittata (this one is gorgeous, bright green with herbs). Have leeks with pasta, or pasta, or pasta, or pasta. Have leeks in your colcannon, your fried rice, or serve with lentils.