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Narrowboat Market Garden Tour
As of writing, there are still slots left for the tour of Narrowboar Market Garden tomorrow! This tour, led by Locavore founder and managing director Reuben, will show you how we grow the veg that gets to your veg boxes. It’s free to book, and pay-what-you-feel on the day, inlcuding a lunch made with home-grown produce. 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
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
This month we had an incredible number of delicious-looking entries for Munch of the Month, as all you wonderful veg box subscribers out-did, and out-cooked, yourselves. While every entry was something I wanted very much to eat (and scrolling through them definitely gave me some ideas for the next week or two of dinners), the winner had to be Joyce’s bento boxes, because aside from being a really enviable lunch with some great uses for the veg, it’s also a mode of eating that we felt deserved some attention.
Joyce’s bentos feature kale and sesame seeds, tomato and cucumber salad with sesame oil, and soy-marinated eggs and pork, and obviously that all sounds very good, but the thing about bento is that you can mix-and-match, or pick-n-mix, elements as suits you and yours. Much like a picnic in a box, bento can offer a variety of flavours and textures to keep you interested, and because they are made up of a range of elements they’re a great home for leftovers that might not otherwise stretch to being a whole other meal. Bento are of course a great opportunity to cook recipes from Japan, or that use flavours common to Japanese recipes, but you can also branch out and make them of whatever you like. For today, here are some ideas for components that make use of your veg box:
- Slices of baked sweet potato with a miso dressing
- Potato salad
- Carrots tossed with soy sauce, a little sugar, oil and citrus zest and roasted
- Beetroot roasted with miso
- Spinach wilted and dressed with sesame oil and seeds
- Quick-pickled cucumber
- Cold stir-fried mange-tout and broccoli dressed with mirin and sesame oil
- Korokke
- Vietnamese summer rolls