Mt Siabod exploring

We managed to get (part-way) up a mountain (Siabod) this weekend – it was a bit of a spontaneous trip but well worth it for that mountain air and amazing view, and we even bumped into some EYG customers who were on their way down having been for a swim in one of the lakes! We feel just so lucky to live where we do, more so than ever at the moment. 

Boxes this week
The onions are quite small….know this can be a bit annoying when you need to peel and chop multiple small onions for one meal, but it’s worth remembering that the farmer who grows them has had to put in the same amount of work for those small onions than they would have for a crop of bigger onions (and gets less money for them). Our own onions have been pretty useless this year, so we feel very grateful that someone else has managed to get us onions at all, regardless of the size.

The other veg that doesn’t seem to have done so well this year are cauliflower and broccoli – we were supposed to get cauliflower in this week but the farm we were due to get it from had a failed crop, and it’s actually looking pretty hard to get either of these from the UK at the moment – only from elsewhere in Europe which we try to avoid if we can. This does mean that for us to include a brassica (which we try to do), we’re ending up with less choice which is why there have been some summer cabbages recently.

What’s been happening this week?
Weeding and harvesting. Picked our first aubergine! Working on our compost – using the no dig approach means that we need a huge amount of organic compost and this is something we’re going to be really focusing on over the next year or so to get those beds really well mulched and working well. Charles Dowding’s tips on compost here if you’re interested in these things!

EYG Wholefoods
Let us know if you’d like any extras next week. We’ll invoice you separately for these bits, so if you have something extra from us and no invoice please just give us a nudge! If you can avoid paying by Paypal for small amounts that’s really helpful as we get charged.

  • Red fox carlin peas (organic, British) – 500g @ £1.40 
  • Green lentils (organic, British) – 500g @ £3.40
  • Penne pasta (organic) – 500g @ £1.60
  • Brown rice (organic)- 500g @ £2.25
  • Strong white flour (organic) – 1.5kg @ £3.80
  • Oats (organic) – 500g @ £2.60
  • Linseeds (organic) – 400g @ £2.50
  • Malted wheat flakes (organic) – 500g @ £2.40

Lemons – let me know if you fancy a kg of organic unwaxed lemons next week (£2.80), first come first served.

Please let us know if there’s any pantry-staple type items that you use regularly at home and would like us try to stock. We’ll start making a list and see what we can do 🙂

A few ways we/you’ve used your veg this week:
Mushroom omelette, mushroom stroganoff, cauliflower cheese, veg curry (with celery!), beetroot salad with carrot and peanut, veg chilli, kimchi, aubergine and tomato pasta*, braised celery and tomatoes (with pasta and as pizza base), stuffed aubergine.Keep sending us your kitchen concoctions as it might inspire others!
*Did you know…aubergine is called eggplant in Australia

A couple of recipe ideas…

1)Braised carrots and kohlrabi: Recipe here

2) Mushroom stroganoff: Recipe here – with the pickles this is a bit of a twist on a normal mushroom stroganoff, and we enjoyed it (burning the whisky makes you feel like a bit of a pro chef too!). I used normal mushrooms (not mixed) and just a bit of double cream instead of creme fraiche as that’s what I had in the fridge. I also used gherkins instead of cornichons.

As always, if you’re stuck as to what to do with anything please let me know and I’ll try to give you some ideas.