🚨 MASSIVE CHIMP ALERT 🚨

As an early xmas present to ourselves, we decided it was time for some fresh livery on our new van. A full yellow van felt slightly on the garish side, so we went with the obvious alternative and whacked a giant chimp on the side instead.

If you see a larger than life sized Chester zooming past you on the motorway, don’t panic – he’s just on the way to deliver some veg. We’ve also got two more nearly new vans on their way to the signwriters so all being well, they’ll be 3 massive chimps on the roads before the New Year.

Good afternoon, everyone,

The Christmas craziness has well and truly commenced and to add a little extra early jeopardy into the mix, Santa’s early gift to us today is Storm Bram – eek!

If that’s the last of the named storms before the big day then hopefully we should at least have a clear run at it, given the mild temps at the moment. As ever though, whatever the weather, know that we’ll all be moving heaven and earth this end to make sure that things run as smoothly as possible for you guys over the next couple of weeks- we’re in battle mode!

Important Xmas week announcements:

• TODAY TWO PRICELISTS GO LIVE SIMULTANEOUSLY. One refers to orders for Mon 15th/Weds 17th December as normal. The second list is for those ordering again that week for an order on FRIDAY 19TH December. The picture below shows you how to toggle between the two different order lists on your screen. Please note that you can only order for the Friday if you have let us know that you need an extra order for that week. If you are yet to let us know and need an order, please inform us immediately.

• Secondly, if you’re planning to have an order from us on either Mon 22nd or Tues 23rd December and you require eggs on that order, we will need to know those egg order numbers by TOMORROW LATEST. These egg orders need to be placed on our list for Friday 19th. We will hold the eggs over the weekend as THERE WILL BE NO EGGS LISTED FOR SALE ON THE MON 23RD DECEMEBER PRICELIST. This is because the way we have to order and collect our egg orders from The Lakes is slightly awkward, especially around Christmas time.The eggs will be best before 8th January with display until 1st January.

• Lastly, looking ahead to the pricelist that we’ll make live next Tuesday (16th) for our last warehouse day of the year on Mon 22nd December, this will only be open to regular Mon/Tues customers. If you usually have orders on a Weds-Fri and would like an order just before Christmas on the 22nd/23rd, then please let us know well in advance so we can enable you an order slot and organise a delivery for you that day if necessary.

Now onto the fruit and veg updates:

• Starting in the UK, we’ve got some more spuds coming in from Royal Oak next week including some sunset and white Cara’s, SKEA have added some Axona spuds and Farringtons have some hibas available.

• Elsewhere, Pollybell has some more cauliflowers, Roddy has added some butternut squash, sprouts and spring greens and Trinity has some coriander for us to go at.

• This will be the last week for you Monday customers to get your hands on some Kindling salad before they finish for the year. There’s limited amounts but we have kilos, half kilos and bags available.

• On the UK fruit front, Carey have some d’Arcy spice apple for us while Mole End has added cabaret and spartan apples, as well as some Comice and packham pears.

• From Spain, Bioandalusi has some cucumbers, Ecosur has some pointy red peppers and Thaymin has both red and yellow onions as well as some broccoli.

• From Holland, Zann has some marmande tomatoes, Romanesco caulis, fennel, honeydrop tomatoes and bergamots and Fairtrasa has some golden delicious apples and keitt mangoes.

• From France, our top picks from Dynamis are the oxalis, green sweetie grapefruits, kumquats with leaf and the first of the blood Moro oranges and our top picks from Bio & Bio are the yuzu, rosemary, sage and thyme.

• And lastly to line your pantry’s, we’ve got some new bits coming in from Pastificio such as spelt & pea fusilli and some einkorn ditalini too. We’ve also got a fresh delivery coming in from Biona with some Himalayan basmati rice, sushi rice, red lentils, black beans and plenty more.

For many of you guys, this might be the last time you place an order with us this year so I’ll sign off by saying a massive thanks to you all for your continued and loyal support. We’re significantly busier than this time last year, we’ve lots more growers and suppliers for you guys to go at and it’s been such a memorable one for so many reasons. On behalf of all of us here, thank you so very much.

We can feel some real momentum developing with regards to the public’s interest in all things organic and I think that are all of us; growers, suppliers, retailers, and wholesalers alike are well-placed as more folk come to realise that an agroecological future is our only future.

Best of luck for the run in and if we can help any of you at all, just say the word,

Sean, Mads, Alph, Cathryn, Ell and Team ON xx

Sprouts, wonderful sprouts! We’ve got ’em in every form – loose, on stalks, with tops, without tops – the choice is yours. 🥬

Fun fact: Most people think cutting a little cross in the bottom helps sprouts cook more evenly… but this actually just leads to sad and soggy sprouts (no wonder they’ve got such a bad rep). The tradition actually comes from medieval folklore, when people carved crosses to ward off the “evil spirits” thought to lurk in cabbage leaves that were often blamed for the, uh, musical side effects.

And before you turn your nose up – a portion of sprouts pack in more vitamin C than an orange as well as loads of folic acid and beta-carotene too. So be good this season… and eat your sprouts!

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