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.
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…
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.
We hope you’re enjoying the colors of autumn as much as we are.
