To your door!

To the shop!

Veg Box News - 19th - 22nd May, 2015

Chrisby Chris, 4 yr, 6 m ago in Blog
Comments | Tags: National Vegetarian Week, Local, Box News, asparagus

Apologies if you've been waiting to see this week's box recipe - I have been delayed in posting it again.  Here are the details with usual provisos etc.

A -

  • Pots 1.2kg
  • Onions 0.5kg
  • Carrots 0.6kg
  • Purple Sprouting Broccoli  id=Purple Sprouting 0.4kg
  • Beans 0.25kg
  • Romero Peppers
  • Pak Choi

B’s - Green Pepper and half a cucumber

D’s - 500g New Potatoes and leafy green lettuce - Mar k assures me that D boxes will have the new potatoes this week!

E’s - Yellow pepper and a cucumber portion

L’s and M’s get a bunch of AsparagusSparrow Grass!  id=


This week is National Vegetarian Week and we would like to join the celebration of vegetarian things by sharing some recipes around.  So if you have a favourite meat free recipe or delicious dessert then email us and we'll share it.  If you've got a photo of the dish, or of you and friends or family enjoying it, that we could post as well that would be great.  You can use the contact form on this website or better still email it directly to us at .(JavaScript must be enabled to view this email address)


Here's one from our archive to get you started

Grilled Asparagus Salad
For 4 small or 2 big portions; add a few new potatoes to stretch it further. Asparagus works really well in salads and combining it with other vegetables helps it stretch a little further.

You’ll need a griddle pan .

  • 1 bunch asparagus
  • 2 courgettes
  • 1 red pepper
  • 1 pack Halloumi cheese thinly sliced (or crumble feta or goats cheese onto the finished salad)
  • 2 courgettes
  • olive oil
  • a handful of lettuce or other salad leaves
  • salt and pepper

For the dressing a jar shake together

  • 1 tbsp lemon juice
  • 3 tbsp olive or rapeseed oil
  • salt and pepper
  • 1 small bunch fresh herbs, finely chopped; basil, mint or parsley (if you don’t have any herbs to hand you could flavour the dressing with a little pesto sauce)


  1. Bring a pan of water to the boil and blanch the asparagus for 4 minutes.
  2. Drain and plunge into a pan of cold water to cool.
  3. Transfer to another dish and toss in a little oil and salt and pepper.
  4. Slice the pepper into 4 pieces and place skin side up under a hot grill until charred and blistered.
  5. Rub the skin away and slice into 1cm strips.
  6. Slice the courgettes lengthways as thinly as you can (a mandolin would be useful here) and toss, with the pepper strips, in a little oil and salt and pepper.
  7. Heat a griddle pan and cook all the vegetables in batches, turning them when clearly marked with black lines.
  8. Do the cheese last.
  9. Build up the salad on the individual plates as if you were competing on Masterchef, and sprinkle on the dressing.
blog comments powered by Disqus