Green Futures

Author: GreenFuturesGY

  • Veg Box News 30.06.14

    It is lovely to be able to bring you more and more of our own veg and fruit. This week we have our courgettes, cucumbers, radish, spring onions, rocket, lettuce and raspberries. Looking in the fields it wont be long until we have potatoes, tomatoes and you should see the grape vines!

    In the £10 box this week is celariac. This can be used cooked in stews, soups or mixed with mash potatoes or grated raw to add to salads or make a really interesting coleslaw.

    Part of our ethos is encouraging people to grow their own food, this is the surest way to know exactly what you are eating and also reduce your food miles to virtually nothing. We appear to be doing well at this as we have had several customers over the last couple of week cancel their deliveries until later in the year as they now are growing lots of their own food. This means we have 2 or 3 spare slots on a Thursday and Friday where we can fit in other deliveries. If you know of anyone that might be interested please point them in our direction.

    So this week in the office we have been talking about the news letter. Do people read it? Do we need to put it in every week, can we email it instead of printing out copies? Do people realise that it is put onto our website?

    Our current plans seem to be that we will, from the end of the month, change the format. This will be following some feedback from you, our delightful customers. Please feel free to let us know what you think, what is useful to you and we will make changes accordingly.

    We noticed last week the difference having 4 less people in site. We’ve just had 4 work placements with us and the guys worked really hard, they were a credit to themselves. The media image of the work-shy dole is so wrong! We hope that they are able to find paid work soon.

    On Mondays we sometimes have veg left over from Friday, as a result we offer veg for a discounted price often as much as half price but you have to call on site to collect it. It is always worth calling on side mon to fri 9 -4 as we often have additional produce and special offers, plus you can pick your salad straight from the poly tunnels.

    Fresh LARGE FREERANGE eggs from chickens not fed on GMO’s £1.50 for half dozen

    Thanks for your continued support, Kylie Jeanette, Sean and the Veg box team.

    PS Salad and Fruit boxes available for £5.50 delivered with your veg box.

  • Summer courgette & tomato gratin

    500g new potatoes, unpeeled and thickly sliced

    • 2 garlic cloves, thinly sliced

    • 5 tbsp olive oil

    • few oregano (or marjoram) and thyme sprigs

    • 500g tomatoes (a mix of sizes and colours if possible), sliced or halved depending on size

    • 500g courgettes, sliced on the diagonal

    • 75g Gruyère (or vegetarian alternative), coarsely grated

    • 25g parmesan (or vegetarian alternative), finely grated

       

      Heat oven to 190C/170C fan/gas 5. Cook the potatoes in boiling salted water for 6 mins, then drain well.

    Mix the garlic with the oil and some seasoning. Strip the herb leaves from their stalks, then add to the oil. Drizzle a little of the oil over the base and sides of a 1.5-litre ovenproof dish. Layer half the potatoes, tomatoes and courgettes in the dish, drizzling with garlic and herb oil as you go. Mix the two cheeses and sprinkle half over the veg.

    Repeat the layers of veg and oil, drizzle over the remaining oil, then sprinkle with the rest of the cheese. Bake for 40-45 mins until the veg is tender and the top golden and crisp.

    Source;

    http://www.bbcgoodfood.com/recipes/2369639/summer-courgette-and-tomato-gratin

  • Fresh Peas With Lettuce and Green Garlic.

    This taste of summer dish sounds a little unusual but is actually really tasty. Its super quick to make

    4 tbsp. unsalted butter or olive oil
    5 small stalks green garlic, thinly sliced, or 3 cloves garlic, finely chopped
    Sea salt, to taste
    200g fresh or frozen green peas
    2 small heads lettuce, washed, cored, and torn into large pieces
    Freshly ground black pepper, to taste

    Heat 2 tbsp. butter in a 12″ skillet over medium heat; add garlic, season with salt, and cook, stirring often, until soft but not browned, about 3 minutes. Add peas and 2 tablespoons of water and cook until bright green and tender, about 5 minutes. Stir in remaining butter, along with lettuce and 1 tbsp. water, season with salt and pepper, and remove from heat. Stir until lettuce is just wilted, about 1 minute.

  • Veg Box News 24.06.14

     

    Looking around Grimsby you might have noticed the barrier baskets for the Grimsby In Bloom have been put out to brighten up the town and add a lovely splash of colour. They were filled and tended for by our own fair hands. Also outside the Fisherman’s Arms in Cleethorpes they have some newly filled hanging baskets, again from us. If you would like a hanging basket they can be delivered with your veg box, prices start from £10.

    Bill the Botanist came back last week and Identified 111 different species of wild plants, what some gardeners may describe as weeds, but they are an important part of the eco system and we like to give them space to grow along side our crops. It’s all about harmony with nature, working with rather than against. So many of the plants you might miss if they weren’t pointed out. Hopefully he will be back to tell us some more info and perhaps run a short educational talk and walk around the garden.

    Talking of educational things the classroom is 90% finished and we have already started to let it out to people needing a meeting room in a lovely environment. We have tea and coffee facilities and soon should have a white board and hopefully a projector. Please do come and have a look.

    In your veg box this week, it is a different variety of potato, Maris Bard, Lincolnshire grown. You will also find in the £8 and £10 box the first of the new season peas in the pod. The Rhubarb is our own home grown.

    We had some visitors from the council this week looking to see what we do and seeing how we can work together. The council are our landlords and we really need them to understand what good work we do so that we can be included in strategic planning for the area.

    We often get asked how people can help us and there are a couple of ways; one is come and sign up to be a volunteer, we need help in the garden, in the offices and as part of the veg box scheme. The other way is just to tell other people about us, to get more customers supporting us by buying our produce and visiting site, making use of this amazing resource and helping it continue to be a centre for environmental sustainability in North East Lincolnshire.

    Fresh LARGE FREERANGE eggs from chickens not fed on GMO’s £1.50 for half dozen

     

  • Whats in a box?

    We get asked this question all the time and the truth is it varies each week depending on the season and what is available.

    To give you an idea however here is the contents of each box week of 12.05.14

    To give you an idea of what the other boxes contain. Boxes will have some variety depending on season, weights and sizes.

    The £6 Veg box contains

    Potatoes (800g)

    0nions (400g)

    Mushrooms (250g)

    A Cauliflower

    A Pepper

    Broccoli

    Cucumber

    Tomatoes (400g)

    The £10 Veg box contains

    Potatoes (2k)

    Onions(600g)

    Mushrooms (250g)

    A cauliflower

    Parsnips (800g)

    2 Peppers

    Large Broccoli

    Cucumber

    Tomatoes(500g)

    Calvero Nero Kale

    Beetroot

    The Salad Box contains

    A Pepper

    Bunch Spring Onions

    Beetroot (cooked)

    Cucumber

    Lettuce

    Celery

    Tomatoes (600g)

    The Fruit box contains

    Bananas (1kilo)

    Oranges (4-6)

    Apples (4-5)

    Pears 4

    Kiwi Fruit 4

  • Veg Box News 12.05.14

    Some of our customers have been asking about getting bigger boxes as they realise now that we are often much cheaper than the supermarkets. Also our veg tends to stay fresher for longer as its journey from field to your house is usually shorter than supermarkets can manage. To help people plan we give this week the differences between the boxes. Hope you don’t miss the recipe too much!

    Last week we were delighted that we got a little more funding enabling us to employ two part time staff on the horticultural team and as part of the veg box scheme. Both people have been previously involved with us as placements, so it is really nice to be able to offer them paid work after giving up their time for free. Welcome Nick and Jeanette! This sort of thing really demonstrates our commitment to using the landscape in a way that helps local people. We offer a place for people to come and volunteer and enjoy nature, tend plants, grow food and often develop many skills to help them with life and employment.

    On the landscape the much needed rain and sun means the plants, veg and weeds are all growing well. Looking forward to harvesting already! We have plenty of opportunities for people to come and help us with weeding 🙂 Its one of the joys of not using any sprays or weed killers, hand weeding is the only way!

    We are still in the Food Gap so we couldn’t get any English carrots this week, we’ve had to top up with salad items to try and keep as much English stuff in your box as possible. Hope that is OK!

    We’ve been looking at the facts and figures and we really need a few more people to start ordering some of the extra things we sell like pasta rice, nuts etc, eco cleaning products healthy snacks etc. Without more orders then this part of our service won’t be viable and we will have to stop it. 🙁 Don’t forget you can order these tasty goodies to be delivered with your veg box and often it is items that you probably buy from supermarkets. Every penny you spend with us helps us survive and means you are spending your money in a more ethical way and supporting the local economy. You can ask us for the latest printed list of products if you cant get online to look at our website.

    We have back in stock a number of local preserves and pickles. Please ask the delivery team.

    If you have time please come and visit our site, we have some great produce for sale and its a lovely place to spend a bit of time too.

    Thanks for your continued support, Sean,Kylie, Jeanette and the Veg box team.

    PS As always the large free range eggs are 6 for £1.50.

  • Baked, Melted Crispy Mushrooms

    4 large flat mushrooms

    1 bunch spring onions, trimmed and sliced

    1 clove garlic, peeled and finely chopped

    a few sprigs fresh thyme, leaves picked

    250g cheese, thinly sliced

    2 thick slices bread, made into breadcrumbs

    1 bunch fresh flat-leaf parsley, chopped

    4 handfuls rocket, washed and dried

    juice of 1 lemon

    extra virgin olive oil

    Preheat the oven to 200°C/400°F/gas 6. Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme. Top the mushrooms with the slices of cheese.

     

    Toss together the breadcrumbs and the parsley and sprinkle over the mushrooms. 

    Bake for 15 to 20 minutes in the preheated oven until breadcrumbs are brown and the mushrooms are cooked through. Meanwhile, dress the rocket with the lemon juice and some olive oil. Serve the mushrooms with the dressed rocket. 

     

  • Veg Box News 05.05.14

    In the past week we have been working hard to prepare the ground on the back field ready for planting our spring and summer crops.

    Work has also been under-way to get the second poly-tunnel skinned, prepped and ready for planting as this summer we are hoping for a bumper crop. As the weather is nice (at the time of going to print) this is the ideal time to get the skin on.

    Last Saturday the Lincolnshire Wildlife Trust ‘Turnstiles’ children’s group ran an activity on-site all about bugs and insects, the weather was lovely and the children (and parents) had a great time hunting for a variety of creepy crawlies. The group was also exceptionally lucky to be visited by Snowy the owl, the children stroked him and talked to his owner about what he eats and where he lives etc so thanks to Paul Hamilton for bringing him.

    Our new volunteers have quickly settled in and Carol is working with VANEL to review the referral process so that we can take as many new volunteers as possible at this busy time of year. We have a new person called Brad starting this week on a ‘traineeship’ in partnership with Franklin College.

    Elaine has been busy preparing the ‘Grimsby in Bloom’ planters (there’s a lot of them) which are due to be positioned around the town at the beginning of June.

    The hanging baskets are also being planted,we will have general summer hanging baskets to order for £10 which should be ready for the end of May and edible ones with lettuce & nasturtiums etc for £3.50 each (available now).

    The salad boxes and fruit boxes are proving to be very much sought after, please ring the office on 870609 to either change your veg box to a salad box or add additional items to your order.

    We now have a range of plants available to purchase so please feel free to visit site and have a look round Monday to Friday between 9:00 – 4:00. We currently have a variety of herbs, grasses, lavender, heather, trees and shrubs as well as:

    Sweet peas £1.00 for a six pack or 2 packs for £1.50

    Sunflowers 3 for £1.00

    Fushia £3 each

    Forget me not’s £1 each

    Hosta plants £3 each

    Perennials from £1.50 – £3.00

    As always the free range eggs are ½ dozen for £1.50.

  • Bank Holiday reminder

    Don’t forget; Friday 18th is Good Friday, we are closed. Any FRIDAY CUSTOMER still wanting a veg box (but it will be delivered on the Thursday) Please email orders@greenfuturesgrimsby.co.uk if we don’t hear from you we assume you don’t want a box. Sorry for any inconvenience. This message will go on the newsletter too. Thanks

  • Beetroot Soup

    • a little olive oil
    • 1 onion, sliced
    • 500g (1lb) potatoes, peeled and chopped
    • 750g (1½lb) beetroot, peeled and chopped
    • 1 x 600ml chicken or vegetable stock
    • 100ml (3½fl oz) half-fat soured cream or none dairy cream or cream cheese
    • 4-5 tbsp hot horseradish
    • 2 tbsp balsamic vinegar
    • small handful dill (optional)
    • Salt and pepper to taste

     

    Heat half the olive oil in a large pan. Add the onion and on a medium-low heat, cook gently for 5 minutes, stirring, until softened.

    Add the potatoes and beetroot and cook for 3-4 minutes, stirring continuously. Pour in the chicken or vegetable stock and 500ml (17fl oz) of water.

    Bring to the boil, then simmer, partially covered, for 20-25 minutes until the vegetables are tender.

    Pour into a blender, along with half the soured cream, vinegar and whizz until smooth. Season with salt and freshly ground black pepper and add the horseradish, to taste. Serve swirled with the remaining soured cream and garnish with dill, if you like.

    As an alternative to the sour cream serve with a splash of good quality virgin olive oil and a fresh squeeze of lemon juice.