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Veg Box News 21st-24th June, 2016 including two delicious recipes!

Chrisby Chris, 3 yr, 5 m ago in Blog
Comments | Tags: Box News, UK, Observer Food Awards

This week we’ve switched to new potatoes for all the potatoes boxes but they are a little more expensive so we’ve reduced the quantity a little to allow for greater scope within the budget.

Broad beans make their first appearance, too, so I’ve taken the opportunity to dig out Matt’s recipe for Summer Vegetable Risotto. (There are non-organic fresh peas around at the moment and plenty of organic spinach and courgettes – give us a ring if you’d llike some with your order.)

Once again, apart from carrots and onions, the standard boxes are predominantly made up of UK-grown produce, including the Broccoli, Celery and the Tomatoes

Here are the rest of the listings:


  • Potatoes, new 800g
  • Onions 500g
  • Carrots 500g
  • Broad Beans 600g Organic Broadies!  id=
  • Broccoli 300g
  • Celery
  • Tomatoes 300g

B’s will get some pointy Ramiro Peppers 300g
D’s will get a further 500g Potatoes and some Ramiro Peppers 400g
E’s will get 300g Ramiro Peppers and a Lettuce
L’s and M’s will get a Bunch of Radish and some of Matt’s locally grown Mange tout

In the fruit boxes the apples continue to come from South America mostly Gala from Chile. There is not much in the way of variety at the moment and we are limited to Braeburn, Gala, and Granny Smiths. We are also coming to the end of the season for the Valencia oranges and are having one or two issues. Do keep them in the fridge to reduce this possibility but if you have any problems with them mouldering before you get to them do give us a ring for a credit. Sometimes it seems they can go from fine to mouldy overnight!


  • Apples 700g
  • Melon
  • Apricots
  • Bananas 600g
  • Clementines 600g
  • Lemon

Q’s will also get a portion of Peaches 400g

Heather demonstrating ow to wake up to organic goodness! Who could possible resist?  id=Wake Up To Organic

If you were in the shop on the Wednesday morning just gone, you may well have been invited to partake of some delicious smoothies and juices or to try a little bowl of Heather’s granola made from organic ingredients*. For the first time this year Beanies participated in the Wake Up To Organic initiative which aims to encourage people to make a small and simple switch to organic for just one meal of the day such as breakfast. We received lots of lovely freebies from some wonderful organic suppliers which we distributed to all who popped in - so many thanks to them and thanks to all the people who stopped in and chatted.

*Follow this link to find the recipe Heather's Organic Granola


Observer Food Monthly Awards

Yes it’s that time of year again and we will be pestering you all to vote for us in these awards. We were absolutley thrilled to win this award last year.  Can you help us do it again?  All you need to do is click on the link below and nominate us in the Best Independent Retailer category. This year they have made it slightly easier - you just need to enter our name, city and website address which is of course

Vote in the Observer Food Monthly Awards

Of course while you're on the site you can vote in any of the other categories, too, and help make this a really interesting exploration of good food in the UK at the moment.


Matt's Summer Vegetable Risotto

For 4

  • The green vegetables of early summer make perfect risottos
  • 1 large onion finely chopped
  • 2 cloves garlic finely chopped
  • 300g courgettes diced
  • a handful of spinach leaves shredded
  • 50g butter
  • 1 tbsp olive oil
  • 600g broad beans in their pods or a small cauliflower
  • 100g frozen peas
  • 1 litre vegetable stock
  • 1 glass white wine
  • 50g parmesan cheese grated
  • 225g arborio rice
  • salt and pepper
  • a good handful of fresh summer herbs (parsley, basil, mint, chives – whatever you can find) ... 
  • Pod the broad beans (or if using cauliflower, split it into very small florets,) and blanch in boiling water for about 4 minutes or until just tender. Drain.
  1. Heat the stock and wine in a pan until simmering.
  2. Fry the diced courgettes in the olive oil until just tender.
  3. Tip them into a bowl and put them aside.In the same pan cook the garlic and onion very gently in half the butter for about 5 minutes without letting them brown.
  4. Add the rice and stir about the pan for a minute.
  5. Add the stock ladleful by ladleful, with plenty of stirring in between.
  6. The rice should take about 20 minutes to cook. The grains should be tender but not swollen and soggy and the risotto fairly ‘soupy’ in consistency (add more water if you run out of stock).
  7. Add the peas, beans or cauliflower, spinach, courgettes and herbs and stir into the rice for 2 minutes.
  8. Remove from the heat, stir in the remaining butter and the parmesan, taste and add salt and pepper.
  9. Serve immediately.


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