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Narrowboat Market Garden Tour
If you’ve ever wanted to see how we grow veg on the Locavore growing sites, here’s your chance! Next Saturday, 30th July, Locavore founder Reuben will be leading a tour around our newest growing site, followed by a lunch made with produce from the garden. The whole thing is free to book and pay-what-you-feel on the day. Click here to book your slot now.
Summer!
During the hotter months, 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 vegboxes@locavore.scot
Munch of the Month
You have one more week to post your entires for July’s Munch of the Month contest for the chance of winning a Locavore hamper alongside your veg box delivery. Just post a photo of something you cooked with your veg box on Instagram or in our Facebook group and tag it #LocavoreMM and #LocavoreVegBoxes to make sure we see it.
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
Romanesco cauliflower are in the standard boxes this week, this time grown very locally at Caldwell’s Veg in Turnberry. I love looking at romanescos so much it can be hard to bring myself to cut into them. They’re so beautiful in a sculptural, alien sort of way, like a vegetable from another planet. But I always do manage to get over their beauty and to cook with them, and that’s because I know that they taste even better than they look. Somewhere between cauliflower and broccoli, romanesco can be swapped in for either of those more familiar vegetables, and romanesco cauliflower cheese is super tasty, as is roasted romanesco in a vinaigrette.
If you’re looking for recipes specific for romanesco, consider doing as the Romans do. I don’t really know what they do but I do cook Rachel Roddy’s recipes and I assume that’s more or less the same thing. My old standby is her romanesco pasta, in which the cauliflower is transformed into a rich smooth sauce by the magic of pasta water (and parmesan). I haven’t yet made these cutlets, but they look delicious: boiled in water with bay leaves and juniper berries, then seasoned and dressed with breadcrumbs and cheese before being fried until golden and crisp on the outside and delightfully tender in the middle. I also want to try this dish, where romanesco is roasted then tossed with anchovies, capers, pine nuts, currants and parsley: an ancient and forever-delicious combination.