Leeks a plenty

What’s been happening this week?
Well apart from feeling like we’re drowning in Covid news – just can’t seem to avoid it however hard we try, arrgh – it’s been a fairly uneventful week so far for us. The latest lockdown doesn’t affect us as we’re key workers (feels very odd saying that!) so we’ll still be getting you your veg as usual. We’ve been harvesting leeks (v time-consuming!), chard, squash, aubergines, peppers and more tomatoes – they just keep on coming. 

Just a heads up that it’s looking like it could be a tricky winter veg-wise (sorry to add to the doom and gloom) – normally we can get tomatoes from the Isle of Wight through till December but these are already limited, and quantities of broccoli and cauliflower are low too. We’re guessing Covid and Brexit probably both having an impact, who knows, but we’ll keep getting you as much variety as we can. Fortunately we have a very good relationship with out awesome wholesalers who very much look after us so we’ll do the very best we can.

What’s happening with the shop? 
We’re planning to open Friday 6th November. If you’re not sure where we are it’s the old Cawthray’s shoe shop on Mount Pleasant (the lane that goes up from Bridge St to Love Lane). 
We need to get ourselves a blackboard to stick outside the shop so we can tell people what we’ve got for sale. We also ned to work out our payment system! Still a bit to do.

We’re not expecting many of our box customers to want extra veg but that said, we do have broccoli, celery and peppers left this week so if anyone wants to buy any extras we’ll be in the shop tomorrow morning and can get you any of those and just invoice you as EYG customers. 

Boxes this week
The spuds are Carolus. The squash in the regular boxes are Harlequin. The apples in the regular boxes this week are a mix of Ellison’s Orange and Cox Cymraeg from Bodfari, with Ellison’s Orange and Cox’s Orange Pippin in the small boxes. 

Cox’s Orange Pippin was first raised in 1825 by Richard Cox, a retired brewer, at Colnbrook Lawn in Buckinghamshire. It became more widely known from the 1850’s and was exhibited at the British Pomological Society in 1856 by W. Ingram, Head Gardener to Queen Victoria. It was first grown commercially in 1862 by nurseryman Thomas Rivers in Hertfordshire, was then taken up by London and Vale of Evesham market gardeners and by the 1890s was being planted widely by Kent farmers. Its rich, intense and aromatic flavour and medium size made it ideal as a dessert at 19th century Victorian dining tables and secured its place as a market leader. The Royal Horticultural Society Fruit Committee voted it best apple in 1895 and well over a century later, it is still a firm family favourite.

EYG Extras
We have very limited amounts of organic wholefoods which we are happy to sell to our box customers. If you want anything in the list below let me know and I can tell you price and how much is available. 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.

  • Organic oats 
  • Organic white basmati rice
  • Organic risotto rice 
  • Organic brown long grain rice
  • Organic wholemeal flour
  • Organic strong wholemeal flour
  • Organic self raising wholemeal flour 
  • Organic split red lentils
  • Organic red fox carlin peas 
  • Organic wholegrain spelt spaghetti (this is the best non white pasta we’ve tried – it’s v good)

Organic unwaxed lemons – we have some of these available most weeks now if you’d like any.

A couple of recipe ideas… (sorry these are all off the internet and not out of my favourite recipe books at the moment -we’re having some work done to the house so my books are tucked away somewhere safe! On that note, any recipe books you love and want to share with me please do – always on the lookout)

1) Jambalaya: Recipehere . Haven’t tried this but looks like a good way to use up celery and pepper.

2) Braised chard or cavala nero: Recipe here – just a reminder that it’s best to separate chard leaves from stalks and deal with them both separately (I admit I often don’t use the stalks – naughty). I would also add lemon juice to the braised chard – it really lifts it, same as cavalo nero.

Don’t forget, as I mentioned last week, if you’ve got squash you don’t have to faff around peeling it (as I always used to think!) – the peel is yummy when roasted.  As always, if you’re stuck as to what to do with anything, or really struggling to like something that’s in your box, please let me know and we’ll try to give you some ideas.