Wednesday, May 16, 2018

National Vegetarian Week - today's quick to prepare recipe from Dave


Balsamic Roasted Cherry Tomato Bruschetta

Ingredients:  

  • Ciabatta
  • Some sweet & tasty cherry tomatoes (Sheffield Organic Growers or Isle Of Wight 'Tomato Stall' highly recommended)
  • Balsamic vinegar
  • Olive oil
  • Garlic cloves
  • Accompaniment - e.g. locally grown fresh green salad from Sheffield Organic Growers or High Riggs
Directions:

  1. Cut ciabatta to your preferred size. 
  2. Crush some garlic and mix into olive oil.
  3. Brush ciabatta with olive oil & garlic mix.
  4. Chop cherry tomatoes to preferred size (sufficient to cover your ciabatta slices).
  5. Put tomatoes and ciabatta separately onto a baking tray & drizzle with balsamic & then with olive oil.
  6. Put into pre-heated oven on 180 degrees for around 15 minutes (check regularly!).
  7. Remove from oven when ready and put the tomatoes on the ciabatta, then drizzle the juices left on the baking tray onto them.
  8. Season to taste.
Variations:
  • Melt cheese on top (a few chunks of Harrogate or Yorkshire Blue recommended)
  • Add chopped onions or garlic or any other favourites.

Monday, May 14, 2018

National Veggie Week Recipe Inspiration!

Every day this week we're going to pass on our favourite veggie recipes from a member of the Beanies Team. This is from Gemma

On a Monday I nearly always end up making pasta. Its quick and filling after a long day!

Spring Veg and Preserved Lemon Pasta Serves 2, easily doubled

Ingredients:

180g Dried Pasta of choice (I use wholewheat penne)
150g Asparagus woodiest end bits removed (save for soup!)
1 Bunch Purple Sprouting Broccoli
3 or 4 Spring Onions
2 Garlic Cloves, crushed
1/2 Preserved Lemon, flesh removed & finely chop
1 tbsp lemon juice
1 tbsp Nutritional Yeast

Optional Extras
Capricorn (or other) Goats Cheese
Parmesan

1) Put the pasta on to boil in plenty of boiling water (cook til al dente-how long depends of type of          pasta)

2) Meanwhile remove the aparagus and broccoli tips and slice the rest of the stems

3) On a medium heat fry stems in a glug of oil for 3 or 4 minutes, add a ladle of pasta water if it looks too dry

4) Slice the whites of the spring onions (save the greens) and add to the veg mix with the garlic

5) 2 Mins before end of pasta cooking time add the asparagus and broccoli tips

6) When the pasta is cooked, reserve some of the cooking water and drain the pasta mix and add to the frying pan with the veg mix.

7) Add the preserved lemon and reserved pasta water cook until all well mingled, add the sliced green ends of the spring onion, lemon juice, the nutritional yeast and season with salt and pepper to taste

8) Serve and top with torn goats cheese if using

Veg Box News in Brief 15th-19th May 18

Chief Blogger Chris is off today so i'll try and give you some veg facts:

A..
Potatoes 1.2kg
Carrots 600g
Onions 500g

Cauliflower
UK Grown Lettuce!
Aubergine
Pepper

B's will get 400g Tomatoes
G's will get Cucumber and Tomatoes instead of the Pepper and Aubergine
D's will get 800g Potatoes and a Spring Cabbage
E's will get 500g Tom's and the Spring Cabbage
L/M will get the above additions and 400g Courgettes

K
Gala Apple 600g
Banana 600g
Kiwi 600g
Avocado 300g
Orange 600g
Lemon

Q's will also get a Pineapple 

It's National Vegetarian Week this week so to celebrate we're having a competition! Tell us your favorite veggie recipe for a chance to win a free veg box! See our facebook page for more details..

Monday, April 23, 2018

Veg Box News 24th - 27th April, 2018


I’ve caught a bit of sun this weekend so just a brief Veg Box news this week…

Once again No Potatoes boxes, B’s, E’s and M’s, will be getting some Jerusalem Artichokes.  Do check these links for the best way to tackle these nobbly flavourful beauties~!




A
(G substitutes in brackets)
Potatoes – Sorrento 1.2kg
Carrots 600g
Onions 500g
Spring Cabbage
Mushrooms
Fennel (Cucumber)
Pepper (Swede)

B’s will get Jerusalem Artichokes instead of the Potatoes
D’s will get a further 800g Potatoes and a Cauliflower
E’s will get Jerusalem Artichokes and a Cucumber
L’s and M’s will get the above additions and also a portion of Tomatoes

K
Apples 600g
Bananas 600g2
A Mango
Lemon
Clementines 500g
A Grapefruit

Q’s will also Oranges 600g


Saturday, April 14, 2018

Veg Box News 17th - 20th April, 2018

It is so nice to feel a change in the weather and refreshing to see a few new lines coming available for the boxes.  Roots are lovely but it’s nice to have a change.  UK tomatoes from the Isle of Wight have started to arrive along with UK grown Cucumbers.
We’ve gone for Burkina Faso Mangoes for the fruit boxes this week.  Mangoes are always a slight risk for the boxes as it is impossible to predict what state they will arrive in and we have sometimes had problems when they haven’t ripened subsequently.  The mangoes from Burkina Faso have generally been of a more reliable quality but please, as always, don’t hesitate to get in touch if you experience any issues with them.

A

Potatoes 1.2kg
Onions 500g
Carrots 600g
Purple Sprouting Broccoli
Courgettes
Celery
Pepper

B’s will get Leeks on Tues and Wednesday or Tomatoes on Thursday and Friday.
D’s will get a further 800g Potatoes and a Bag of Chard or Pak Choi
E’s will get Leeks and a portion of Tomatoes
G’s will be getting UK grown Leeks and Cucumber in place of the Celery and Pepper
L’s and M’s will get the above additions and a Cucumber.

K

Apples 600g
Bananas 600g
Mango from Burkina Faso
Lemon
Blood Oranges
A Grapefruit.

Q’s will also get a portion of pears

Just a last note to say there are still one or two Kilos of non-organic Seville oranges left if anyone hasn't got around to making their marmalade this year.  Give us a ring and we can get some to you (while stocks last...)


Monday, April 9, 2018

Veg Box News - 10th - 13th April, 2018


The sun is reflecting too brightly on the computer screen! What a change… I’m not really complaining. 

Here are the lists for this week.

A

Potatoes 1.2kg
Onions 500g
Carrots 600g
A Bag of Kale
Leeks 500g
Courgettes 600g
Swede (Tuesday and Wednesday)
or Butternut Squash (Thursday and Friday)

B’s will get a Cucumber instead of Potatoes
D’s will get a further 800g Potatoes and a Pepper
E’s will get the Cucumber and a Bag of Purple Sprouting Broccoli
G’s will get Cherry Plum Tomatoes 250g and a Lettuce instead of the Courgettes and Butternut
L’s and M’s will get the above additions and a portion of Mushrooms

Organic Red Bartlett Pears from Argentina 

K
Bananas 600g
Apples 600g
Oranges 600g
Avocados 400g
Pears – Red Bartlett x 4
A Lime

Q’s will also get a portion of Grapes 300g

Monday, March 26, 2018

Veg Box News 27th - 30th March, 2018


A brief Veg Box News this week. 
Just for information for our Friday customers, deliveries will be happening as usual this week despite the Bank Holiday.  The Bank Holiday Monday however may result in deliveries  on Tuesday being slightly later than usual.

A
Potatoes 1.2kg
Carrots 600g
Onions 500g
Purple sprouting Broccoli
Cucumber
Lettuce
Romero (pointy) pepper

B's will get a Swede instead of Potatoes
D's will get a further 800g Potatoes and some Courgettes
E's will get some Beetroot and Leeks
L's and M's will get the above additions and a bag of Kalettes

K
Apples 600g
Bananas 600g
Kiwis
Lemon
Avocado
Oranges 600g

Q's will also get a portion of Pears.



National Vegetarian Week - today's quick to prepare recipe from Dave

Balsamic Roasted Cherry Tomato Bruschetta Ingredients:   Ciabatta Some sweet & tasty cherry tomatoes (Sheffield Organic Growers o...