A new sign of the season changing is that lockdown restrictions are easing- hooray! If you’ll be out and about more often now, you might need to think about how your veg box is delivered. If there’s a safe place to leave it, drop us an email. If you live in a block of flats or tenement, we can take a key to the close and leave your deliveries outside your flat door. Email us for the address.
And if you’re planning to go away, remember that you can let us know up to 9am on Monday in the week you need to pause for. We greatly appreciate earlier notice, however, as it helps us order only the veg we need and avoid waste.
We’ve recently given our monthly meat boxes a makeover. They’re still full of organic high-welfare meat from Scottish farms, but now they offer more variety, with each month centering on a theme (while still including some perennial basics). June’s theme was charcuterie, and July’s will be barbeques. We order our meat well in advance to make sure the farms can fulfil our orders, so if you’d like to subscribe to a meat box beginning in July, email now for more info and to check avaliability.
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!
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
|I suspect that the eponymous vegetable that stars in The Enormous Turnip is, in fact, a swede. Although up here we tend to call swedes neeps, they aren’t the same thing as turnips. Where swedes are orange-and-purple, starchy and sweet, turnips are paler- though often also with a purple top- crisp and fresh. Swedes are best in the winter and turnips are best, well, now. They’re baby, tender and fresh, inviting you to eat them raw (like radishes) or roast them and toss them in a simple dressing. Here is a recipe for baby turnips braised in marmalade to eat in your garden. If you eat meat, these duck legs with baby turnips would make the most phenomenal dinner to impress.|
|If you’ve been shopping with us for a while, you might already know that we have been working with the Real Farming Trust and the Centre for Agroecology, Water and Resilience on a project exploring our social impacts. Questions we asked in customer surveys last year included the reasons why people choose us, where else they shop, and what influences those decisions. During the first lockdown we ran a short survey asking how it was affecting activities like shopping and cooking, whether it was triggering other changes, and where Locavore fitted in.|
A year on, we’d like to invite you to take part in a follow-up survey which revisits some of those questions, exploring similar themes around how and why people shop with us, and asking what changes triggered by the lockdowns might have stuck, as well as asking for more general feedback on the experience of shopping with Locavore. The answers you give will help us continue to build our understanding of what’s important to our customers, as well as giving us pointers on what else we could be doing as we move into our next stage of development.
If you’d like to take part, you’ll find the surveyhere– and thank you!