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!
Read about the reintroduction of opt-out lists here, and in our FAQ here.
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
This week, let’s celebrate the contents of our supplementary veg bags with a recipe from subscriber Nathan! Thanks so much, Nathan.
This is a cracking vegetarian recipe using aubergine. It emphasises all the great things about fresh organic produce – bright flavours and perfect textures. Don’t be scared by the ingredient list – it’s very simple to make and is a healthy midweek meal. It’s best to use a large saute pan with a large lid and a large saucepan for boiling your pasta. Seasoning is everything when cooking with aubergines and tomatoes – taste throughout to balance the salt and sweet flavours.
2 aubergines, cubed
1 tbsp Suma tomato puree
4-6 tomatoes (cut into 8 pieces + skinned if preferred) + 50ml water or 1 tin Locavore tinned tomatoes
1 red chilli, finely chopped
1 pack fresh basil, stalks chopped and leaves left whole
2 cloves of garlic, finely chopped or 2 tsp garlic oil
3-4 portions of pasta of your choice (I used Waitrose fresh Paccheri)
3 tbsp Locavore spanish olive oil
1 tbsp balsamic vinegar
Salt and freshly ground black pepper to taste
Grated parmesan (vegetarian if necessary)
Step 1: Fry aubergine cubes on a high heat in a large saute pan or frying pan in batches until brown on all sides, remove to a bowl. Top up the oil as required.
Step 2: Turn the heat down, add remaining oil, garlic, chilli and basil stalks and fry gently for two minutes.
Step 3: Add tomatoes (or tinned tomatoes) and tomato puree and cook for additional two minutes, then add water, aubergine cubes and balsamic vinegar and season with salt and pepper. Pop the lid on your pan.
Step 4: Simmer for at least 20 minutes, or a little longer if you have time (especially if using fresh tomatoes). Check seasoning after this time. If it’s too sharp, add a teaspoon of sugar to balance the flavours.
Step 5: Cook your pasta for 1-2 mins less than the packet suggests, then add fresh basil and pasta to your sauce and toss to combine.
Step 6: Continue to cook the pasta in the sauce for 1 minute until the pasta has become glossy and add a drop of pasta water if it’s too thick.
Serve in warm bowls with slices of Freedom Bakery sourdough on the side. Enjoy 🙂