It’s chard week (more on what that means below) so of course we have lots of chard on offer in our Veg Box Shop. You can stock up and make a chard saag for the whole family, or have a chard-themed dinner party (“Chard, seven ways”). Or just wilt and freeze for those long, sad, chardless months.
From our beautiful, flourishing farm- that’s it, with its gorgeous chard sea, in the picture- we also have blackcurrants, kale and mixed lettuce. Make the blackcurrants into a coulis or a syrup to serve with ice-cream, in cocktails, or just diluted into, essentially, a very good, fancy, and organic ribena. Don’t tell me you’re too sophisticated to want a cold homemade ribena on a hot day, maybe brightened with applemint leaves. You can call it “blackcurrant cordial” if someone fancy stops by.
From The Free Company in Edinburgh we have broad beans, which we expect to sell out so get clicking. They also have rocket, and a selection of organically grown herbs including anise hyssop, which you can infuse into a panna cotta, which, incidentally, would go wonderfully with some blackcurrant coulis.
Our foragers only have march samphire for us- I say “only” but isn’t that enough? If you want mushrooms next week keep singing in the shower.
The deadline to get your orders in is 11pm Monday.
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 email@example.com. 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 firstname.lastname@example.org
The Nice Bit
Our farm is flourishing. The sunny days and the hard work of the farmers has meant that we have lots more than we’d thought. In particular, we have lots more chard. This week and next, we’re harvesting around 1200 kilos. One thousand, two hundred kilos of chard. That’s, uh, that’s a lot. Well, at Locavore we’re all about celebrating the seasons. And this is the peak of chard season, its bright time of plenty. So, let’s celebrate. It’s…
There will be a bonus bumper bag of chard in your veg box. If you need more, and I would like to suggest that you do indeed need more, you can pick up extra on the Online Veg Box shop (or from any of our physical shops from Wednesday). If you need ideas on how to cook it, well, isn’t that handy? There’s a roundup of recipes right here. Keep an eye on our social media this week too, as we’ll be posting loads of wonderful chard info and ideas. If you want to join in, please do- tag your chardy creations with #takechard on Twitter and Insta and we’ll spotlight them.
This glut is so wonderful- it’s a testament to the success of our farm and the health of its soil (more on this soon). You ride out the hard veg box times with us- the hungry gap this year seemed to last forever- and this is the good time, the time of plenty, where the boxes are full of greens and our farm is buzzing and vibrant. Most of what’s in the core veg boxes this week is Scottish, from our own farm or the other small Scottish farms we work with (like Caldwell’s Veg and the Free Company). This is the best of eating seasonally and locally, of being a small-l locavore, and that’s what we, big-L Locavore, are all about. We’re so pleased we get to share Chard Week with you.