Thank you so much again for building our beautiful website, we love it! It’s a fantastic example of how much work at Dig In goes on behind the scenes by a real troop of wonderful volunteers.
So, tell us a wee bit about yourself…
I’m a Digital Marketing Consultant, which means I put things on the Internet, or consult with people about what they should put on the Internet. I’m also an Edinburgh native, born, gone to school and got my degree here!
Spring seemed to arrive just as we set out the table for the year’s first Soup Saturday!
Many thanks to all our existing customers and supporters for popping by to say hello, to the team who prepared the soup and bread for samples and to our community engagement volunteers spent the morning chatting to passers-by. Read more
This is a great recipe to have when it seems like you have nothing to eat and no time to shop. Make sure to always have a bag of red lentils in the cupboard and you’ll be able to pull this bright, warming soup together any day of the week.
Many thanks to all the Dig In members and supporters who joined us for our 3rd Annual Supporters Event in March. More than 40 people came along to the event, sending a clear message that our greengrocer holds a strong place in the heart of our community.
Get your hands on as wide a variety of mushrooms as possible for this warming soup.
At this time of year, Dig In has delicious earthy chestnut and closed-cup mushrooms in stock, and magnificently meaty portobellos. Dried mushrooms are also a great way of deepening the flavour. You can pick up a packet of dried oyster mushrooms in the shop that work fantastically here, though dried porcini and wild mushrooms will work well if you have them to hand. Read more
This soup is loosely based on the Moroccan harira soup, traditionally served during Ramadan. It’s a great recipe for finally using up some of those tins and packages that have been sitting in your cupboard for ages – or for when you find you have no fresh vegetables in the house – at a pinch, even the onion, carrot and celery could be replaced with a teaspoon of bouillon.
The soup is thickened by the blended vegetables and chickpeas, creating a rich and hearty broth. It’s a neat trick – one I’m sure you’ll use again. Read more
They’re not all purple-red and they don’t just come pickled in a jar!
Nutritionally, beetroots aren’t that special for any one particular vitamin source. They have two main components; above ground leafy bits and below ground rooty round thing. The leaves are a great source of iron and B vitamins – as is the case with many green leafy things. The root is notably a good low calorie (100g=43 calories) fibre (100g = 11% of a ladies daily intake) packed food. But they also pack a fair whack of vitamins C, B6, magnesium and potassium. Read more