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 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!

Logging In

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 subscribers@glasgowlocavore.org

Click here for Veg Box Contents

It’s Meat Box Week!

For those subscribed to our local, organic meat boxes, this is your delivery week! We have 4 sizes of meat box available, so there’s one to suit your household’s needs!

Small Meat Box £55 – good for 1 – 2 people who eat meat sparingly, usually contains a selection of seasonal burgers, sausages, mince, diced meats good for stews, braising or stewing steak, bacon. Usually 7 or 8 different items.

 Standard Meat Box £110 – good for 1 – 2 people, who eat meat more regularly or 2 – 4 who eat meat only occasionally. Usually contains the same as the small meat box, but in larger quantities as well as some different cuts of meat (depending on seasonality) such as pork steaks, chicken drumsticks, lamb shanks, etc.

 Value Meat Box £75 – good for 2 – 4 moderate meat eaters. Usually contains tougher cuts of meat that do well with longer cooking methods, such as pork shoulder, stewing beef, boiling beef as well as offal such as kidney and liver.

 Family Meat Box £150 – family sized meat box, contains larger cuts of meat such as rolled silverside, larger quantities of diced meats and mince, plenty of sausages and burgers.

Meat boxes are delivered every 4 weeks; our delivery and ordering schedule can be viewed here.

If you’d like to subscribe to a meat box, please email us at subscribers@glasgowlocavore.org

The Nice Bit

The distribution and popularity of cabbage is said to have largely been due to the Celts of Western and Central Europe; the name itself derived from the French caboche meaning head, or skull. According to evidence, the origin of cabbage is said to be Mediterranean and Asia Minor, however Celtic knowledge of cabbage was so ancient to have influenced the Latin name, Brassica (from Proto-Celtic bresic, meaning cabbage). Food history aside, cabbage is one of the most versatile veg that grows in our climate year round, and is one of this wee island’s unsung food heroes. According to my 1930s copy of The Glasgow Cookery Book, cabbage was commonly steamed, baked, buttered, stewed, stuffed (with sausage and breadcrumbs), braised, pickled and commonly served with beef, rice and poached eggs, alongside potatoes. It’s one of the closest things that we get to a leafy green during the cold winter months (not forgetting our faithful kale!). With a bit of imagination, it can be added to nearly every dish, adding wonderful texture and savoury notes. Sliced thinly, and sautéed over high heat with some butter or oil, crunchy yet soft cabbage can make for a grain-free substitute for noodles. As a lover of noodles, I say this tentatively! While it’s not the same, if you’re not able to eat grains for any reason, this is a delightful approximation.  For a simple dinner, braised cabbage (with or without caraway or cumin seeds) pairs beautifully with grilled sausages and roast mushrooms. To be honest, I would happily sit down to a bowl of Minimalist Baker’s Roasted Cabbage and call that dinner. At breakfast, why not try some cabbage hash browns? Fermented, it turns into sauerkraut, kimchi (though usually made with chinese or napa cabbage, can also be made with white/green cabbage), curtido, or pikliz – depending on the other ingredients you add. For snacking purposes (of which I am a huge supporter), I’m told that cabbage can even be made into crisps! The beauty of cabbage’s abundance throughout the year is that you don’t have to choose just one way to enjoy it! Try something new, or stick with an old favourite; there’s always more cabbage waiting to enrich your meal.