• Liz Kameen

Spring has sprung


Well we made it back safe from a brilliant week away and ready to get going with everything that needs to happen next in the world of veg - which seems to be pretty much the best world to be in at the moment given all that is happening. Massive thanks to Rosie for holding the fort and enabing us to get a week off whilst we can before the growing starts. As with any small business, we're really conscious of making sure we take time out when we can but this is only possible if you have a good team!


Don't forget the shop is in new spot on Colomendy from this week -we're open normal time 9.30-1.30 this Friday (tomorrow), but from next week we'll be open Thursdays 10-1 and Fridays 10-1 so a slight change in hours which hopefully gives a bit more flexibility for people. We're still cash only but don't forget we're happy with BACS transfers too if that's your preference.

We've still got work to do on the shop, and it's by no means finished, but there'll be fruit and veg there on Friday so please come and say hello.


In the field we've been doing a bit of harvesting in the polytunnels - chard and salad. Time to start sowing in earnest! The hot bed is going to cost a bit more this year with the energy price increase but it has to be done. I was going to tell you what veg we're sowing first but I'm not sure I can....! Don't worry, we're on it, honest!!! (Chris has it all written down...!)


Eat Your Greens veg boxes:

Small boxes have Savoy cabbage, parsnips, Prion salad, leeks, bananas. Regular have kale, mushrooms, spaghetti squash, blood oranges, sweet potatoes, beetroot, Prion chard.


We had ordered a different squash but it was spaghetti squash that arrived! If you want any tips on how to deal with it here's some info from Riverford.


The Vale Grocer shop:

We're open tomorrow 9.30-1.30. From next week the hours will change to 10-1 on a Friday and also 10-1 on a Thursday. We hope to extend these hours in the future.


Plenty of: Potatoes (Arran Victory, Blus Salad, Cara from Bryn Cochyn), orange carrots, pink / Roscoff / brown onions, Jerusalem artichokes, leeks, golden / chioggia beetroot, parsnips, green cabbage, tomatoes, celeriac, swede, sweet peppers, fresh garlic / turmeric / ginger

Limited: Squash (the last ones), red cabbage, kale, salad*, chestnut mushrooms, cauliflower, Savoy cabbage

Fruit: Apples, blood oranges, clementines, lemons, Seville oranges. Last call for Sevilles if you want them - the season is coming to an end.


*from Prion -it helps if we know you want this then we can harvest the right amount


+ lots of local free-range eggs

+ local Cae Main & Bryn Cochyn apple juice

+ sourdough from Nant y Felin


Recipe Inspiration:

Excited to have some of the Riverford cook books to sell in the shop - we love ours as it's completely targeted at veg box customers so often our go-to if we need some inspiration.


Haven't tried this kale and sweet potato hash recipe but love a good hash with egg on top!


We caught the Radio 4 Food Programme this week and it was about Scotland's quest to become a Good Food Nation and what that means. Quite an interesting listen -just half an hour and the link is here (BBC Sounds, think you need to register).


have a lovely week

#enjoy that tasty veg


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