A little bit about… Beetroot

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

Seasons Greetings!

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

Summer Fruit Galette

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!

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Valentine’s Borscht

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.
Serves 4

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The Many Shades of Autumn

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

Supporters Account Launch 25 March

In true Dig-in style we’d like to invite you to join us for a cup of soup at the shop on Wednesday 25th March between 4:30 and 7pm.We’re launching our new order and collect Fruit and Veg Bags and our Supporters Card and we’d love to have the opportunity to tell you about it first over a cup of soup.

Soup will be available from 4:30-7pm, or until we run out!

We hope to see you there.

 DIG-Invite Postcards

What’s in Season?

inseason

Dig-In is proud to be sourcing the best seasonal produce from local growers. We have delicious salads, spinach and chard from Whitmuir Farm, only 20 miles from Edinburgh. Our regular organic deliveries from East Coat Organics in East Lothian including fresh herbs, kohlrabi and new season garlic, as well as their own organic eggs which are proving so popular with you all. Read more