Online Ordering for 13th April – 17th April (Week 15)
Want some tasty chopped pickles? Welcome PICKLEBITS! 🥒
PICKLEBITS came to life when Will was running a food trailer in South Wales, serving up pickle-packed, American-style sandwiches. Before long, he realised it wasn’t just the sandwiches people loved – his homemade pickles were really stealing the show.
Seeing how hard it is to find pickles that are both tasty, clean and organic, Will decided to do something about it – and PICKLEBITS was born.
We’ve got the full range available: chopped beetroot, carrot, and cucumber pickles – perfect for piling high in sandwiches – as well as sliced burger pickles(ideal for burgers… obviously, but we won’t judge how you use them).
We haven’t had the pleasure of trying them just yet, but if we’re honest, we’ll probably be eating them straight from the jar. 🤗
What a glorious day it is out there, eh!
The double bank hols are always a stress to us this end but when the sunrises are as beautiful as they have been of late, it certainly takes the edge off having to work and be up so early. We had some pallets delayed into us yesterday, which is always annoying whenever it happens. I don’t think we’ll be listing our Dutch wholesalers on bank holiday Monday’s next time (shakes fist furiously) and sorry if any of you received your deliveries later than usual yesterday as a result.
In other bad news, unfortunately, Loch Arthur have had a technical issue in their creamery so are unable to fulfill our yogurt orders for this week. We’ve listed their yogurt again in the hope that their machine will be fixed in time but please only order with the thought that the order may get cancelled again potentially. We’re currently talking to a potential new yogurt supplier to supplement what Loch arthur produce for us as we’ve maxed out what they can supply.
In more positive news Jersey Royals have started again this week, Foskett’s are available again, at least to customers towards the end of next week and next week, we expect to welcome back our mate, Terry Simpson back to the list too.
We’ve also a brand new pickle supplier for you to go at called Picklebits.
- Chopped cucumber pickled with garlic, dill & turmeric.
- Diced beetroot pickled in balsamic with cumin.
- British carrots diced and pickled with mixed spices.
- Burger pickles both Garlic & Dill and Hot & Spicy
We’re supplying these guys with the veg they make their pickles with. They’re gonna look top sitting besides your lovely organic veg in your shops- summat to really shout about, eh : )
The fruit and veg headlines:
- Starting in the UK, Royal Oak has added 2kg boxes of PSB, Newfields also has some more PSB as well as some kale and Chapel has some more 5kg nets of leeks.
- Elsewhere, we have the first of the Jersey Royals on the list this week – whoop whoop! These are from the guys at Master Farms and are always crowd favourite.
- Foskett’s also make a return to the list starting with some athlete spuds, vitanoire spuds and some radishes.
- From our market gardens we’ve got some red radishes from Trinity, spring garlic from Kindling and for you Wednesday lot, some rainbow chard from Growing Well.
- Before we more onto the European stuff, we want to let you know about Newfields special offer on their Charlotte spuddies at 76p per kilo and we’ve been told they’re very good quality so grab em while you can.
- From Spain, we’ve aubs, sweet potatoes and lemons from Bioandalusi and both flat beans and french beans from Ecosur. Camposeven also has some yellow peppers.
- From Holland, Zann has some graffiti aubergines, pointy cabbages and green peppers.
- From France, we’ve got loads more on from Bio & Bio including pointy cabbages, broad beans, rainbow chard, red onions and a variety of herbs.
- Our top picks from Dynamis this week are the salted dulse seaweed, physalis, peas, yellow courgettes and white courgettes.
- To line your pantry’s, we have a new brown rice conchilglie (shells) pasta from Castagno this week and we also see a return of Fresh Flour too with a range of pasta, noodles, sourdough biscuits and crackers.
We’ve a film crew from our certifiers, The Soil Association visiting the warehouse at 3am in the morning to interview us. I’ve to memorise a bloody poem beforehand so that’s this evening’s job. For now, i’m ready and waiting to process all your orders : )
Hope you’re outside soaking up all the vitamin D,
Sean, Cathryn, Mads, Ell, Alph and Team ON x
Bang Bang Cauliflower Soup with Crispy Cauliflower Leaves 💥🥣
You’ll need :
- 2 Heads Cauliflower – Riviera
- 2 Yellow Onions Sliced – Cal Valls
- 3 Cloves Garlic – Zann
- 2 Tsp Paprika – Steenbergs
- 1 Tsp Ground Cumin – Steenbergs
- 1L Veg Stock – (Homemade Is Best)
- 1 Tin Coconut Milk – Coconut Merchant
- Lime Juice To Taste – Fairtrasa
For The Bang Bang Sauce :
- 3 Tbsp Sriracha – Biona
- 2 Tbsp Honey – Coato
- Juice of Half a Lime – Fairtrasa
Start by preheating the oven to 190 degrees before removing the outer leaves from the cauliflower and placing to one side (we will be using these later). Next, cut or break the cauliflower down into florets, toss them with a little olive oil, salt and your spices before placing them on a baking tray and roasting for around 15-20 minutes.
Next up, place a large pan over a medium to high heat. Add a good glug of olive oil, chuck in the onions and sweat these down for a few minutes and then crush the garlic with the back of a knife and throw this in too. Cook for a further few minutes.
Now the cauliflower should be cooked and you can add it into the pan with the onions, giving it all a good stir.
Add the veg stock to the pan and bring it up to the boil. Once the stock has boiled for a little while and reduced slightly you can add the coconut milk, leave it to cook down for around 20 minutes.
While you’re waiting you’re going to make the crispy cauli leaves and the sauce. For the leaves, grab what you saved earlier and start removing the leaf from the stem. To crisp them up just pop in the air fryer with a little olive oil and salt for about 5 minutes, the oven works fine too.
For the Bang Bang Sauce, mix all the ingredients together in a small bowl and set to one side.
Once all the veg in the soup is soft, blend thoroughly until silky smooth. To make it extra smooth you can pass through a fine sieve if you have one. Season with salt, lime juice and a little soy sauce to taste.
Scoop into bowls, drizzle Bang Bang Sauce over the top and add some crispy cauli leaves on the top. Enjoy!