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We’re into February

In the field now we’re into February:

Time to get back onto field updates so you know what’s happening behind the scenes! (or not as the case may be!) – we’re into February, here goes.

Last week Chris got round to a job he should have actually got round to in November- finalising the plan for the field in the year ahead! Essentially a mix of pre-school coloured boxes and Tetris – but it works and he’s ready to go.

He ordered his seeds and, as always seems to happen – how are these seed companies so efficient when so many bigger companies who pride themselves on customer service aren’t?!? – they arrived literally the next day. So two big jobs done. Very satisfying (for me as well as him, althougbh I only provided moral support haha).

Now he has no excuse not to keep going on the tech / software changes we’ve been in the process of doing for a while now in the hope of tidying up some of our processes and generally making life a bit easier hopefully for us and you. We’ll see! More on this to follow. Essentially we’ve signed up with a company called Oooby who sell veg box software and it’s just taking us a while to get it all set up as it’s just been a background / non-urgent list of tasks.

Cavalo nero and lettuce in the polytunnel

In the kitchen:

Since I was away and Chris successfully finished his veg boxes a precedent has been set! So it’s all about creative cooking and finishing every last scrap these days. And knowing the Hungry Gap is on its way makes me more grateful than ever for a choice of great produce.

Our go-to’s at the moment now we’re into February are soups and roasted veg and beans (with bits of chorizo to spice it up – amazing).

Chris has been given the book ‘Entangled Life’ by Merlin Sheldrake (will be in our shop library soon!) all about fungi and how they ‘can change our minds, heal our bodies, and even help us remediate environmental disaster’. Did you know that mushrooms also act as a prebiotics to stimulate the growth of gut microbiota (journal article here)?

I used to not like mushrooms and now I even love them raw – amazing sliced and drizzled with olive oil and lemon juice, with salt and pepper, parsley and black olives! This Hugh F-W twist on a mushroom risotto also looks worth a try.

We also treated ourselves to a meal at Nant y Felin over the weekend, so lucky to have them on our doorstep, such an great menu as always and top quality food – it’s incredible they have evenings where they have hardly any customers, let’s support these small businesses, appreciate it’s a luxury to eat out but if you can afford it my recommendation is that you go somewhere like this rather than one of the larger chains.

To find out more about how to get your hands on our veg and fruit read here.

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