Veg Box Newsletter 1st February: Roast Your Vegetables

The Online Veg Box Shop is Open!

The Online Veg Box Shop is open for deliveries next week. 

The Online Veg Box Shop is open for deliveries next week. 

It’s another wonderful week for the Online Veg Box shop, as it sees the introduction of two wonderful products to help you find the flavour in the weeks of somewhat limited veg variety. 

First up is this organic brown rice miso from Clearspring. There’s not much that can’t be improved with a little salty, umami miso. It’s especially good on roasted root veg, as it tempers the sweetness and brings out the depth. Or what about trying this sesame-miso kale stir fry to bring out the best flavours in our brilliant fresh kale.

Second up is Red Thai Curry Paste. Is there anything better than a rich, coconutty, flavourful curry over hot jasmine rice? I don’t think so. And the flavour profile is so versatile that you can use loads of different veg- here’s a recipe for one based on root veg.

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 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!

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

Click here for Veg Box Contents

The Nice Bit

Let’s turn our attention to something simple in this complex time: let’s roast our veg. The oven is an under-appreciated thing I think: a box that heats food to enormous temperatures, more or less evenly, more or less accurately, with no spit to turn or anything! Maybe it’s a sign of lockdown getting to me that I begin to imagine I am a time traveller marvelling at the technology in my kitchen, but it’s also a source of joy. And what joy an oven can be, when you have veg to put in it! Every time I try roasting a type of veg I’d previously not roasted I am delighted. It emerges from the oven gilded, burnished, its flavours intensified. And with miso, harissa paste, oils and fats, spices and herbs, tahini dressings, other types of dressings, seeds, nuts… there’s no end of variety.

And the story doesn’t end there, because today’s recipe submission, from Elspeth, is for something to do with your leftover roast veg. Roasting all the veg you don’t have other plans for when you get your veg box makes throwing veg-focused meals together super easy: use them to top a pizza or flatbread, add pulses, seeds, and cheese for a salad, blend up with stock for a soup, mash and fry up as bubble and squeak. Or for something more exciting, this delicious veg-box-friendly frittata. It’s adaptable, so whatever flavour profile you choose when you roast the veg can be played with or amplified in your fritatta (although the suggested additions sound pretty unbeatable, I must say).

Root Veg Frittata
submitted by Elspeth! 

 Ye jist cannae beat a roast roots frittata to use up all those veg.
 Credit needs to go to “River Cottage Veg Every Day” for the inspiration.Great for using leftovers. I tweaked mine with some aromatic spices (coriander, cumin, ground kashmiri chilli) to jazz it up. Easy peasy.  1. Roast any root veg you fancy till soft in a deep roasting tray (carrot, parsnip, beetroot work well together)

2. Whisk 6 eggs with salt and pepper 
3. Add eggs to veg in roasting tray while still warm
4. Cook for 10-15mins till top is cooked 
5. Allow to cool a little before serving