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Veg Box News: 20th - 23rd October, 2015

Chrisby Chris, 4 yr, 2 m ago in Blog
Comments | Tags: Box News, Local, UK, recipe, Observer Food Awards, Eat Sheffield, squash

We did it!

Or at least you did it for us!

In case you haven’t heard yet, we have had an award-winning week! Firstly we scooped the top prize in the Eat Sheffield Awards in the Retailer – Multi categoryEat Sheffield Awards  id= and then on Thursday, Heather went down to London to the Observer Food Monthly Awards to receive the trophy for Best Independent Retailer. And it’s all thanks to you our lovely customers voting for us online. So, a mighty big “Thank You” to all of you who took the time to vote. It is certainly a lovely boost for us and we will do our very best to maintain the high standards we have set for ourselves. If you buy a copy of the Observer this weekend you will probably find a Observer Food Monthly Awards  id=rather cheesy picture of us all in various strange poses taken by the Observer’s photographer a few weeks ago – (apologies again to anyone whose shopping was disrupted that day – now you know why!)

We would also like to express our deep gratitude to all Beans past and present, full or part-time, for their work over the years.  From the earliest days the business has been driven by a desire to present good quality food in a straightforward way and these awards help to keep us focussed on what's really important!   (Also, if you are an ex-Bean we'd love to hear from you!)

Back to reality for a moment though and here is the plan for next week’s boxes. Some of you will have noticed that the peppers that were destined for the boxes this Thursday and Friday didn’t materialise – apparently they were stalled by further problems in the docks at Calais. But this week the boxes are almost entirely of UK origin so there should be no import problems at least (although there are plenty of other disruptions possible of course!)


  • Potatoes 1.4kg
  • Carrots 500g
  • Onions 500g
  • Aubergine
  • Cavolo Nero
  • Parsnips 600g
  • Tomatoes 500g Tues/Weds
  • Fennel 350g Thurs/Fri
  • Garlic

B’s will get Mushrooms instead of potatoes

D’s will get a further 500g Potatoes and a yellow Celebration Squash from Sheffield Organic GrowersSquash!  id=

E’s will get Mushrooms, Squash and some Chillies

G’s will be the same as A’s except for the Aubergine and Garlic which we will be replaced by Celery or Tomatoes

L’s and M’s will get a bunch of locally grown Turnips


  • Bananas 600g
  • Apples 600g
  • 1 Persimmon
  • 2 Avocados
  • Kiwi fruit
  • Clementines

Tuesday and Wednesday Q’s will also get 500g Grapes
Thursday and Friday Q’s will get a Pomegranate and a Lemon

panicky pumpkins  id=We have heard a few dark rumours on the wholesale market that there will be a shortage of Pumpkins this year – who knows why. Usually these stories are just a bit of scaremongering in order to drum up early trade on the wholesale market – so just in case Evan stocked up early and at the moment we have plenty starting at £2.00 a piece. If you would like one delivering in time for Hallowe’en then just give us a ring. (We will no doubt hear the same tale at Christmas about sprouts – it gets rolled out every year but there never is an actual shortage!)

Of course the variety offered for carving is not a particularly good eating pumpkin – it lacks flavour and texture – so while it can be made into soup or some such dish it is probably best to at least bolster it with a bit of proper squash to get a good hearty dish.

Here’s a recipe for Pumpkin Risotto which would suit the celebration squash in this week’s No potatoes boxes


  • 1 Celebration or other small pumpkin
  • 55g/1oz unsalted butter or 2 tablespoons of Olive oil
  • 2 spring onions, sliced
  • 110g/4oz Arborio rice
  • 570ml/1 pint vegetable stock
  • ½ glass white wine

1. Cut the top off the pumpkin and remove the pips from inside.
2. Scrape out the pulp using a melon baller if you have one or a desert spoon if not.
3. Gently melt the butter in a pan and sauté the pulp and spring onions for 3-4 minutes to soften.
4. Stir in the rice and cook for three minutes.
5. Pour in the stock and wine, stirring to combine.
6. Bring to the boil, then reduce the heat and simmer for 10-12 minutes or until the rice is tender.
7. Season to taste, transfer to serving plates and serve at once.

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