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Potatoes

We’re at the very end of the old potatoes- they’re a little rough around the edges now, but still good and useable, and we’re using them as they’d otherwise go to waste. You’ll receive slightly more potatoes in your box than usual to make up for some of them being a little sprouted or soft. We’ll have new-season potatoes soon. 

Fresh Garlic

Isn’t the fresh garlic we have from our market garden lovely? Just to note, it’s best stored in the fridge.

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 saoirse@glasgowlocavore.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 subscribers@glasgowlocavore.org

Click here for Veg Box Contents

The Nice Bit

So what I did was this: I cubed a few potatoes and lay them in the bottom of the roasting tin with a handful of cloves of garlic in their skin, and about half a lemon cut into wedges, and a good pour of olive oil. And I put the other half of the lemon into the chicken and oiled and salted it and roasted it. And the chicken was good, and the potatoes went soft and sweet and lemony, all the aromatic aspects of the lemon celebrated. The key, I think, is not burning the lemon, as that’s when the bitter tips over into the unpleasant. That was dinner with peas and radishes, and ever since then I’ve barely been able to stop thinking about lemons for a minute.  Aren’t they incredible? Yellow little things, cheering but everyday (and every week available on the Online Veg Box Shop). Sour, but all the more wonderful for it. Lemons are bright and bold but also delicately flavourful. When something’s missing from a dish, and it isn’t salt, it’s probably citrus.  It’s my contention that pretty much everything in the veg boxes this week can be profitably paired with lemons. For potatoes, see above. Broad beans make an orzotto with lots of flavour. Sauteed kale or chard can be dressed with lemon. Use courgettes and basil to make this warm salad. Roasted baby turnips can be served with a lemony mustardy sauce. Carrots can be grated and dressed with lemon for an addictively fresh salad.  Or bake a cake; or make a sorbet. Or float a perfect round of lemon in a long cool drink. Lemons can really only make things better.