Frankie volunteers in the shop on a Friday in the shop, and she’s one of our Community Engagement volunteers, helping out with events such as Soup Saturdays.
We caught up with her for a few questions…
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
Welcome to this month’s ‘Diary of a Veg-Nerd’!
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
It’s nearly Christmas, and we wanted to take this opportunity to thank you for all you’ve done to keep our community owned shop open and vibrant throughout the year.
As the holiday approaches, here are a few ways you can continue to support Dig In this Christmas:
We were proud to award Kate our Volunteer of the Year earlier this year at the AGM. She’s one of our Monday morning crew and we were delighted to catch her for a chat.
Strawberries are here – it must be summer! Every year, it’s a cause of celebration when summer fruits start appearing on the shelves. Once you’ve had all you can eat in your morning cereal, or plucked straight out of the box, here’s a recipe to tuck any remaining rhubarb, berries or stone fruits into throughout the season.
Galettes are free-form tarts that wrap around any seasonal produce – savoury or sweet. Use this crust recipe – or your favourite flakey short crust – and get creative with the filling. Here we’ve suggested a traditional strawberry and rhubarb combination with a maple syrup twist, but this is only the beginning. As strawberries transition to raspberries and then stone fruits, the opportunities for adaptation are endless. Just remember to use a deep-sided baking tray when you test out new variations to make sure you don’t lose any delicious juices!
Easter is around the corner, the days are getting longer and we’re real excited about the prospect of spring veg and beyond in 2016…
We have just had another great Saturday Session which was all things Gluten Free and with the added bonus of a beautiful sunny day. Read more
This bright red soup is popular around Eastern Europe, and is an excellent way to use up beets of any kind. This version uses tinned tomatoes but you can also make it with shredded red cabbage and grated carrot, depending on what you have to use up. You can also swap the butter for vegetable oil, and use unsweetened dairy-free yoghurt to make a vegan version.
Adapted by Chelsea from A Soup for Every Day, New Covent Garden Food Co.
It’s that kind of weather isn’t it! Our warm greetings and a hot chocolate toast to 2016. Best wishes from the staff and volunteers at Dig-In and thanks so much for your support.
We’re really excited about 2016. It’s our 2nd birthday in May and there will be some celebrations planned but plenty to talk about over the coming months first. Read more
We hope you’re enjoying the colors of autumn as much as we are.
We’re also pretty excited about the amazing colors of veges you can buy in the shop this time of year.
We just love the three special beets which have graced our shelves recently – Choggia, Golden Globe and Cylindra – which just seem destined to make our usual beets and organic beets look rather plain (we’d hate to think how the neeps are feeling…!). Try slow baking them with Read more