We’ve got some great stuff planned

Our growing sites are alive with flowers, insects and birds in a way you just don’t see on a conventional farm. It takes a lot of skill and patience but we believe it’s worth it both in the taste of the produce and the protection of our environment.

Vinegar isn’t nice. It’s the thing we use in aphorisms to mean something unpleasant, the opposite to sweet and gentle honey when it comes to catching insects. But acidity is a key taste building block, and trying to cook without it is like trying to write a newsletter without the letter “f”: you can certainly do it, but there’ll be something missing, even though you might not be able to spot just what it is.

Rarer but so valuable is the aromatic tomato, skin dusted with a fuzz so fine you can’t feel it with a finger but only when you bring the fruit to your lips. The smell alone conjures up the sense of warm sun shining on your upturned face: summer.

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,…

Having a veg box is mostly a lot of fun. Getting fresh seasonal veg delivered to your doorstep can help you stay in touch with where your food comes from and the work that goes into growing it. It can help you to be creative with how you cook, encouraging you to try new dishes and methods to make the most out of what’s growing. But when you’re short on time or energy, the imagination it takes to figure out what’s for dinner can be a little out of reach.