Changes to how you’re charged
We’ve fixed the invoicing issue, so your charges will now hit your inbox with an itemised statement each week! Please be sure to check them over, especially during this tricky time of switching over to the new system. You can find more info about weekly charging here. Thank you for your patience with us!
We hope we’ll have the log-in portal for the new system working properly soon— there are a few delays so please hold off on trying to log in until we let you know it’s all ready. For now, please keep emailing in changes and holidays.
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 have a vivid memory, from when I was about 8 or 9, of being in the W.H.Smiths in the Kings’ Mall in Hammersmith. I was crouched down in the arts supply section reading the names of the colours in the paint sets with rapt attention. Each one was like a small evocative poem, a description of an alien world. I only get that same feeling now when I read the names of the squash on offer from our suppliers: |
Each name perfectly captures what the squash is: sweet, delicate, golden, royal, ghostly, a celebration.
This coming week we have two different kinds in the boxes. We have spaghetti squash, a comical name that is also very pragmatic, as roasting the squash (halved and seasoned) will reveal strings of bright, tender flesh. While some like to use the strands in place of pasta, personally I think that asking squash to be spaghetti is like asking a duck to be a horse: a waste of a good thing, and bound to disappoint. Instead, dress the roasted squash with butter or olive oil and herbs (sage!) and serve as a side dish. Or try stuffing the squash and re-baking it for a mix of textures and flavours. You can let your imagination run wild. but here are two recipes to get you started: one with nutmeg, breadcrumbs, parmesan, olives and capers, and one with spinach and vegan feta (which you could also certainly un-veganise if you’d prefer).
The harlequin squash is a clown dressed in diamonds. Whatever you cook with it should bring you the same laughing joy as a cartwheel. The laksa, linked up in the Online Veg Box Shop bit, is a great place to start. Or roast with seasoned breadcrumbs for some textural contrast. This traybake with sausages and apples is a Saoirse’s Flat staple through the winter squash months. You can also stuff and bake harlequin squash, with coconut and mushrooms or with wild rice. Or with, really, anything you like- here’s a template to adapt top suit your tastes and cupboard contents.