Well, despite the weird nature of time during lockdown, we’ve made it to February. And the days are definitely getting longer. 

If you want to watch something to make you smile – here’s the gardai / police in Ireland taking on the Jerusalema challenge, horses included. We’re trying to work out if we can do an Eat Your Greens version….! (~ a slow burn idea, maybe for summer / post lockdown~). Anyone out there got a drone to do some video-ing for us??

What’s happening in the field? We’ve started sowing! Spring is officially on it’s way, eek. So far, carrots and radishes in the polytunnels. And in the seed trays we’ve got courgettes, aubergines and sweet peppers starting out. Also trying our hand at sprouting alfalfa. Also we had another ton of compost delivered for spreading over the beds.

Eat Your Greens boxes: This week the potatoes are Red Cara. Kohlrabi and sprouting pea shoots in the small boxes. The regular boxes are pretty colourful! We had great feedback on the Crown Prince squash last week but unfortunately there aren’t any more available.

Don’t forget you can top up in the shop on a Friday if you need any more veg – drop us an email and we’ll try to put things aside for you.

The Vale Grocer shop: We’ve got potatoes, carrots, onions (from Bryn Cochyn). Also, cauliflower, kohlrabi, sweet potato, oranges, parsnips, spring greens, red peppers. Seville oranges for marmalade. Cae Main apple juice (from Bodfari). 

Next week we’ve ordered some veg in specifically for the shop, including tomatoes, mushrooms, garlic, oranges and apples. If these sell well, we’ll be able to continue doing this in future weeks, rather than just stocking what’s left over from the boxes.

The Vale Grocer shop is open Friday mornings 9.30-1.30, and is cash only. The address is 11, Mount Pleasant, Denbigh, LL16 3LS.

We serve across the doorway so there’s no need to come inside – but you will have to queue outside if we’re serving someone else. We’re getting great support, and the more regular customers we get the more stock we can offer so please spread the word.

Potatoes, sweet potato, cream (from Nigel Slater’s Greenfeast): Finally, I managed to write out a recipe in full from one of my lovely recipe books. This needs no introduction. Pure indulgence.
Lightly butter a shallow, ovenproof 30cm dish and set the oven at 160 deg C. Peel 2 onions and slice into 1 cm-thick rings. Warm olive oil in deep pot, add onions and let them cook until golden (around 25 mins, with the occasional stir). Peel and cut 500g potatoes into 0.5cm slices, and do same with 500g sweet potatoes (slightly thicker slices). When onions are golden, add paprika (2 tsp), yellow mustard seeds (2 tsp) and chilli flakes (2 tsp), salt and pepper. Pour over 750ml of double cream, bring to boil and immediately remove from heat. Layer both types of potato and the paprika cream into the buttered dish, then bake for an hour and a half until bubbling and golden.
Kohlrabi batons (Riverford):
Peel the kohlrabi, cut it into batons and cook in a little butter until soft. Stir in chopped parsley or dill, then season with lemon juice, salt and pepper.

Have a lovely week.
PS Check out our Facebook page to see Chris singing our Eat Your Greens version of the Wellerman sea shanty – he’s now onto verse 2. Even Brian May has joined the Wellerman fan club.