A few housekeeping item to kick us off this week: it’s another Bank holiday weekend next week so if you are away and/or don’t feel like you will make it through your box do let us know and we’ll have it count as one of your holiday boxes (and do have a read of our Holiday Policy on the FAQs page if you haven’t already done so).
Also, if you are finding too much of any particular items do let us know and we’ll see if there is anything we can do. It would be great to get a bit more across-the-board feedback on the boxes.
We’re not ever going to start offering podiatry services whilst you collect your weekly box per this Daily Mail “check out your bunions while buying your onions” article but here are few hot tips for onions (more details on BBC Good Food):
- onions should be stored away from potatoes as they will absorb their moisture and gas, causing potatoes to spoil more easily
- chill the onions for half an hour or so before cutting to reduce the activity of the tear-inducing enzymes
- wash with a stainless steel soap (£2 from Amazon) to remove the smell after peeling and chopping up onions
- eat a few sprigs of parsley or an apple to help conceal the odour
- onions especially in the raw form contain a variety of organic sulphur compounds with considerable health benefits including powers to decrease risk of cancer (supposedly), increase bone density and lots of cardiovascular benefits such as prevention of heart attack by providing protection for the heart and blood vessels through anti-clotting capabilities and lowering blood cholesterol
- low-heat cooking such as simmering can preserve the health benefits of onion
- the good stuff tends to be more concentrated in the outer layers of the flesh so peel off as little of the fleshy, edible portion as possible when removing the onion’s outermost paper layer
- try baking onions in their skins, similar to baked potatoes, as this method of cooking keeps all the nutritional goodness inside, but the resulting flavour is milder and more aromatic than raw onions – delicious!
So if you ever end up with an onion glut, why not try Delia’s glorious French onion soup? Or a classic British toad-in-hole with onion gravy for supper? Worcestershire sauce in the gravy gives it an extra umph. Or an American baked blooming onion? For lots more great ideas on what to do with them check out Guardian’s 10 best onion recipes. Included are recipes for onion bhaji and a onion soup by none other than Michel Roux that uses a whole bottle of white wine then laced with port, creme fraiche and egg yolks…
For more ideas on how to eat the vegetables in this week’s box, try searching on our webpage for past blogs!
This Week’s Bounty
* Bakers, Lincs
* Carrots, Scotland
* Spring Greens, Suffolk
* Courgettes, Spain
* Garlic, Spain
Spinach, Perry Court
Items starred (*) above
Bananas, Dom Rep (standard only)