Welcome to the Tweed Valley Organics blogspot.
This is a place where you can find our latest newsletter (and an archive of the previous ones) check out a seasonal recipe and, best of all, tell us and everybody else about what you want, what's worked for you, what hasn't and anything else that you think the local food community in the Tweed Valley might be interested in.
The first thing to note is that we will be changing our name from 'Out Of The Box' to 'Tweed Valley Organics'. This is in recognition of the fact that we are no longer 'In Conversion' and also reflects the changes that we are making to our offering each week as we try to bring in more local food and connect the producer and the consumer.
The picture above is of low winter sun on the Tweed near Cornhill. In the future we hope to bring you pictures of the farms and people that produce the food we deliver each week. But for now, here's the first of our on-line newsletters.
Conversion No Longer
This week marks quite a momentous event at the Old Jail House. From this weekend we are no longer ‘In Conversion’ but become an official 100% organic concern. The first of a number of changes we’ll be making over the next few months. Watch this space!
1,001 Things To Do With A Swede.
Ha! We thought that would get your attention!
And no, it’s not the title of the latest Ulrika Johnson book (though it could be..)
Along with the eggs comes a truly local and organic source of that wonderful Winter vegetable, the swede. Known as turnip to our Alison and others from N.E. England and as neeps, so I’m told, to proper Scots.
Strangely some people apparently have taken against the humble swede, so we’ve been trying to think of ways to persuade doubters of its higher qualities. Mind you, I couldn’t stand turnips as a child, but I have since come to regard them as winter comfort food ranking ahead of even mashed potatoes.
So, to start here’s the treatment recommended by one customer (and I agree!)
Peel and boil in chunks. Mash. Add generous butter, salt and black pepper and crème fraiche or single cream to taste. And she adds, “Great with organic sausages e.g. the Melrose butcher’s lamb and tomato” A suggestion that definitely calls for some serious field research.
Other ways with swede include:
Gentle roasting to intensify the flavour as the sugars caramelise.
Cut into thin strips and lightly blanched. Swede is excellent stir-fried with winter greens such as kale or Savoy cabbage.
It is also delicious raw in a winter coleslaw with grated carrot, shredded greens, plenty of chives or spring onions topped off with a mustard dressing.
As an essential ingredient in that staple of cheap, warming and nutritious winter family food – Scotch Broth.
And we mustn’t forget the place of neeps as the traditional accompaniment to the haggis, this week of all weeks!
OK, so that was a few short of 1001 - please don’t sue us under Trades Description law - but we hope that it will encourage you to look with renewed favour on this winter staple.
Organic Duck Eggs
Also available from the same farm as the hen’s eggs – £2:00 per half-dozen. Let us know if you’re interested, by phone or e-mail.
Fruit Bags.
Organic fruit bags are now available for delivery with your box. Priced at £5 they generally include 4 different fruits which may be apples, pears, clementines, oranges, kiwi, bananas or grapefruit.
Order Changes additions holidays etc.
Please note that in general order changes have to be with us by the end of Wednesday for the following Thursday (i.e. 8 days in advance). We will of course try our best to accommodate last minute requests but it’s not always possible. The same applies to order cancellations.
Blue Boxes and Grey Crates
Could you please check your cellars, pantries, garages, outhouses, sheds or wherever for any of the blue boxes or grey crates that we have used to deliver veg to you. Our own stock is dwindling rather fast so we need to have them back. Thanks.
Newsletters, e-mails and the blog
Thanks to all those who responded to our call for e-mail addresses so that we could send you this newsletter electronically. This will start next week. The rest will still get a paper copy.
