It’s summer at last, and you may want to consider leaving out a cool bag or insulated box for your veg box deliveries when you’re not in. This is especially worth noting if you have milk or other dairy items on your orders. If you want to make any changes to your delivery instructions, please send an email in to us at email@example.com
Summer also tends to be a time when the boxes are a bit lighter, as the plentiful produce we have at this time of year tends to be leafy greens, courgettes, and tomatoes- yum- but not as substantial as winters’ root veg. You may want to consider going up a box size for a few months if you’re finding it easy to get through the box fast.
We’re at the end of the hungry gap, and our growing sites are starting to see the incredible yields the growers have worked so hard to produce. You can read about how come they manage to grow so much on a small site here. To celebrate the start of the season, you have a bonus bumper bag of chard (or kale) in your veg box next week- isn’t that exciting? There are some great recipes for chard in this old newsletter.
We also have lots from our farm available to add this week: chard and kale, chives and dill, bulbs of fresh garlic, snow pea shoots, and salad leaves. It doesn’t get fresher or more local than this.
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
Click here for Veg Box Contents
Munch of the Month
Eli has won this month’s Munch of the Month contest! Their incredibly pretty beetroot pancakes prove that veg boxes can be used to make tasty treats as well as the everyday meals we’re all used to. Veg boxes can fit into your life, not the other way around.
Eli makes their pancakes by blitzing cooked beetroots, leftover from making borscht the night before, with oat milk and lemon juice, then stirs in wholemeal flour, baking powder, eggs, melted vegan block and vanilla extract. For those of us (like me) who want measurements, I found a recipe with dairy here and a vegan recipe here. Eli serves theirs with vegan block, Ed’s Bees honey and home-made seville orange marmalade, but as we all know, the fun of pancakes is that the toppings can be whatever you like best. Golden syrup, maple syrup, jam, nut butters, whipped cream, fresh fruit.
If you’d like to enter to win a hamper of Locavore goodies, just post a photo of something you’ve cooked with your veg box and post it to Instagram or in our Facebook group, tagging it with #LocavoreMM and #LocavoreVegbox to make sure we see it!