Dare we say it? Well, it’s definitely looking a lot more like a summery box. Lots in the box for that perfect salad. And if the weather holds up, maybe it could just be time to get out barbie and put those red onions to work for the Bank holiday weekend…

Failing which, it’s always worth making a pickle out of the red onions. Here’s a guide to quick-pickled red onions (yes, just 10 minutes really) or try an oregano and cumin spiced Yucatan Mexicana version.

And why bother? Well to quote: “There are countless uses for pickled onions. Tuck them into sandwiches, especially those with rich meats, like pulled pork; use them as a condiment to top tacos, bean dishes, and rich mayo-based salads, like potato or egg salad; toss them into lettuce salads, grain salads, and salads with sturdy greens, like kale. Their bright-pink color, crunchy texture, and piquant flavor will perk up almost any dish. They’re also perfect for serving with sandwich and salad buffets at parties.”

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

Fruit Supplement
* Apples Gala, Kent
Kiwis, Italy