Veg Box Newsletter 13th September: Routine and Ragu

The Veg Box Online Shop is Now Open!

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

We have another serious glut on our hands this week, with an incredible 1100kg of tomatoes being harvested from the farm over the next few days! While that leaves our poor farmers having recurring tomato related dreams, its very good news for you, as we’ll have thousands (if not millions!) of these tasty, Glasgow grown tomatoes available. Ripe and bursting with flavour, they will be featuring in the veg boxes and across the shops for the next few days!

Stock up now while they are in abundance to enjoy in salads, on pasta with basil and a little olive oil, roasted with garlic, or chopped finely to make a zesty salsa with red onion, chilli, fresh coriander and lime juice. Or perhaps make a batch of soup or pasta sauce and pop it in the freezer, to enjoy the taste of summer in the cooler months. If you are lucky enough to have a dehydrator, make your own sun dried tomatoes.

As always, the Online Veg Box Shop is fully stocked with tinned essentials, dry goods, cleaning supplies, fresh bread, tofu, produce, and much more. 

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 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

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The Nice Bit

Now that we’re well into the beginning of September, it feels like a time to talk about routine. September for me always meant the start back at school, college or university, or a return to work after a little blissful holiday time in the summer. I’m sure many of you can also identify with the feeling of returning to that familiar cycle that September brings.

Part of my weekly routine is to cook something really delicious for the week. It’s become a bit of a ritual to spend a slow, mid week evening in the kitchen, making something nourishing to see me through the next few days. I like to cook a big pot of stew, curry or risotto, or a big tray of roasted veggies. I don’t mean to boast about my organised sessions in the kitchen. To be honest, my main motivation is because I enjoy a lazy, reheated dinner when I’m tired.

If big cooking sessions aren’t your thing, why not try adding a little 20 minute cook-up to your days. A speedy stir fry with courgettes, carrot ribbons and kale, or a frittata with thinly sliced potatoes and a big side salad both make excellent quick dinners.

Routine may sound boring, but I find great comfort in the time spent each week cooking something for the season. Of course, the vegetable calendar knows only a loose pattern of events, no rigid schedule there. Sometimes we get a long, lush summer that provides us with bucketloads of tomatoes. Sometimes its cooler and we move onto the hardier crops a little earlier that year. Whether you have a set routine or not, I hope you can find time to enjoy the pace that this month brings.

This week’s newsletter was written by Sophie!