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.
Here’s what we discussed… Read more
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
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’!
Beetroot, ‘important’ things to know
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:
- Give a gift card – we offer gift cards for any value over £5, and this is a great way to keep your Read more
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.