Wonderful Wild Garlic
With wild garlic in everyone's boxes this week, try these two recipes from Barny Haughton; chef, restaurateur, cookery school teacher and Eco-Food pioneer (Rocinantes, Quartier Vert and Bordeaux Quay).
Organic Christmas Newsletter 2017
A very happy Organic Christmas and New Year from Sonia, Linda, Tony and Cathy! We’re writing to let everyone know about our veg & fruit delivery dates over the coming Christmas period.
Organic Celery Cooked Two Ways…
Two delicious recipes for our organic celery from Barny Haughton; chef, restaurateur, cookery school teacher and Eco-Food pioneer (Rocinantes, Quartier Vert and Bordeaux Quay).
Annual Soil Association Organic Inspection
Despite 25 years of being organic, the annual Soil Association organic inspection is never an easy or stress-free process. Nor should it be.
Farmers’ Market: More for less
Angela enjoys the huge range of fresh organic veg, in quantities she can choose. And no wasteful packaging. Why do you shop at the farmers' market?
Green beans à la Provençale
Try this delicious recipe for our organic French beans from Barny Haughton; chef, restaurateur, cookery school teacher and Eco-Food pioneer (Rocinantes, Quartier Vert and Bordeaux Quay).
Asparagus with poached egg, smoked bacon and pecorino
Try this delicious recipe for our organic asparagus from Barny Haughton; chef, restaurateur, cookery school teacher and Eco Food pioneer (Rocinantes, Quartier Vert and Bordeaux Quay).
Faviken: A Truly Sustainable Experience
Earlier this year, I was fortunate enough to visit the world-renowned Faviken restaurant in Sweden. It was a magical experience--not only as a food lover, but also as an organic grower. Why? Because all the food at Faviken is sourced locally.
Purple sprouting broccoli with wild garlic and orange butter
Try this delicious recipe for purple sprouting broccoli with wild garlic and orange butter. You'll find everything you need in this week's box... well, almost everything!