The Veg Box Online Shop is Now Open!
| The Online Veg Box Shop is open for deliveries next week! OK, hear me out: I know you’re probably the kind of person who remembers to make stock the day before you wanna make soup. You put the ends and peels of veg in a pot, maybe some bones or leftover parmesan rinds. You let it simmer away for hours until you have something wonderful made from things you’d otherwise throw out. That’s brilliant. I do it too– you know, sometimes. When I remember. Those other times? That’s when boullion powder comes in. And ours, organic, vegan, and utterly unglamorous, deserves its day in the sun. It’s starting to get cold enough now that soup may be the only thing that will do for dinner. You’ve roasted the squash, gathered up the carrot glut, selected the seasoning you want- now it’s time for stock. Without it you just have a puree. As always, the Online Veg Box Shop is fully stocked with a range of fresh produce, cupboard staples and more- it has everything you need to make your veg box into meals. If you’re not sure how to get started, find a handy guide here The deadline to get your orders in is 11pm Monday. |
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
The problem with kale isn’t actually kale’s fault at all. It’s the marketing. And maybe it’s a little hypocritical for me to complain about this in a newsletter where I am trying to convince you to love kale as much as I do- but it’s true. Kale underwent that strange process of becoming cool about a decade ago and now we’re all sick of it. Not of kale- but of the notebooks with “kaleing it!” on the cover, the t-shirts, the very boring jokes about millennials- it’s the avocado toast for people who have heard that that punchline is overplayed. And it’s all so very tiring. It’s almost enough to put you off the vegetable.
But of course kale has nothing to do with all this baggage. Kale did nothing but keep growing, reliably and deliciously, in difficult climates (like ours). And oh boy, how well it’s grown, so look out for plenty of kale in the shops and in your veg boxes next week.
What are you gonna do with yours? I’ll probably make Meera Sodha’s kale saag paneer or try this anchovy-y pasta . Colcannon made with kale is a favourite around here, served with sausages, meatballs, or just extra butter. Here’s a roundup of recipes that includes a kohlrabi and kale kimchi, proving that local ingredients needn’t limit you to local flavours.