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To the shop!

Veg Box News 29th Sept - 2nd Oct, 2015

Chrisby Chris, 1 yr, 12 m ago in Blog
Comments | Tags: Box News, Local, UK, recipe, Kale, Share a recipe

If you’ve been to the shop recently you will see we have had a bit of a face lift – we’ve gone green and we’re very pleased with the result – (apart from the small typo on the website address above the window which should read www.beanieswholefoods.co.uk).We've gone green!  id=

Eat Sheffield Awards 2015

We are also very happy to have made it through to the finals of the Eat Sheffield Awards run by Sheffield Hallam University, Sheffield Business School. So a big “Thank you” to all our lovely customers who went online and voted for us. Doing well in competitions isn’t really important in the grand scheme of things but it does give us a bit of a boost! And whether or not we win it is important to us that you as customers receive award-winning attention from us so if you have any issues with your boxes please let us know and we’ll do our award-winning best to put things right!

Eat Sheffield is an initiative that sets out to promote every aspect of food production and consumption in Sheffield. Check out their website Eat Sheffield to find foodie places and events.

 

Hello Students!

It’s that time of year again and we’re delighted to welcome – and welcome back – our lovely student customers. If you are away from home for the first time and having to fend for yourself don’t hesitate to come and ask for help. “How do you bake a potato?” is not a silly question if you have never done it before. We’re here to supply your every need and we love chatting about food so come and chat with us! Some parents even like to buy a regular veg box for their little darlings while they’re away from home – you could persuade yours to sign you up and you can receive a box of health-giving organic fruit and/or vegetables every week

Talking of veg boxes here’s next week’s recipe.  All the usual supply provisos apply...

A

  • Potatoes 1kg
  • Carrots 500g
  • Onions 500g
  • A Head of Celery
  • A Bag of KaleThe original curly-wurly...  id=
  • Beans 250g
  • Pepper 200g-ish

B’s will get 500g Tomatoes instead of potatoes

D’s will get a Salad Pack or Lettuce (depending on availability and quality) from Sheffield Organic Growers (SOG)

E’s will get 500g Tomatoes, the Salad/Lettuce and a bunch of turnips from SOG

L’s and M’s will also get Tomatoes, Salad/Lettuce, Turnips and a bag of Spinach from SOG

K

  • Bananas 600g
  • Apples 700g
  • Oranges x 2
  • Figs 200g
  • Pears 500g
  • Avocado x 1

Q’s will also get 500g Kiwis.


With Kale in the boxes this week I’m tempted to post a Kale recipe to go with it (of course this may be tempting fate – watch the kale supplies dry up over the weekend) – so this is from the Beanies archive. If you’re tempted to try it give us a ring and we can add a pack of tempeh rashers to your order (subject, of course, to availability!)

Kale and Potato Cakes.

This will make about 6 to 8 depending on the size as you shape them.

Ingredients

  • 2 peeled medium, floury potatoes approx 400g total
  • 1 kilo kale
  • Tempeh rashers
  • 2 spring onions, finely sliced
  • 1 free range egg*
  • quarter tsp nutmeg
  • salt and freshly ground black pepper to taste.

Method

  1. Boil the potatoes until they are very tender. Cook them whole if you have time (as they absorb less moisture that way). Allow them to cool thoroughly and then mash them, dry.
  2. Strip the kale leaves from the stem. Blanch the leaves in plenty of water at a rolling boil. Give it 3 to 5 minutes so that it is very tender. Now chop it as finely as possible.
  3. Fry the tempeh until it is crispy and break into pieces.
  4. Now combine the tempeh, onions, potatoes, kale, egg and seasonings. Heat a frying pan, with olive oil, add a good dollop of the mixture and fry over a medium heat until browned and crispy on either side (should take about five minutes). Serve immediately.
  5. A poached or fried egg is a good accompaniment.

If you don't have tempeh you could try substituting some nuts for that extra texture - try toasting cashews, hazels or walnuts perhaps and chopping them up.

* Convert this to a vegan recipe using Orgran No Egg Orgran NoEgg for when the recipe calls for an egg and you don't want to use one  id=

  

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