Marvellous Greens and Beans

NEXT WEEKS BOX MENU 📦 🍑 🍊 🍄‍🟫 🥬 🍅 🥕 🍒 🍆

Jerusalem Artichoke
Beetroot
Tomatoes
Iceberg Lettuce
Leeks
Mushrooms
Rocket
Aubergine
Carrots
Fine Beans
Savoy Cabbage
Blackcurrants
Clementines
Peaches
Cherries

NEXT WEEKS BOX MENU 📦 🥔 🧅 🥕 🫚 🥬 🍒 🍇 🍈

Potatoes (Salad)
Brown Onions
Loose Carrots
Kale
Ginger
Pak Choi
Baby Corn
Cherries
Green Grapes
Cantaloupe Melon
Nectarines

THIS WEEKS BOX MENU 📦 🌶️ 🧄 🥔 🥗 🥕 🥑 🍌 🍒 🍊

Courgette
Romanesco
Garlic & Chillies
Mixed Leaf Salad
Baking Potatoes
Fine Beans
Spring Onion
Loose Carrots
Avocado
Cherry on the vine
Avocado
Cherries
Apricots
Clementines
Bananas

THIS WEEKS BOX MENU 📦 🥕 🍅 🥦 🥬 🍏 🍌 🍄‍🟫

Basil
San Marzano Tomatoes
Broccoli
Bunched Carrots
Chestnut Mushrooms
Hispi Cabbage
Rocket
Blackberries
Figs
Gala Apples
Banana

NEXT WEEKS BOX MENU 📦

Corn with Husk
Radicchio
Mixed Leaf Salad
Aubergine
Spring Onions
Fennel
Orange Peppers
Flat Peach
Satsuma
Red Grapes
Kiwi

HEALTHY EATING WEEK 🥦🥭🥒🍊🍎🍌🫐

Last week was healthy eating week where we are encouraged to make a conscious effort to eat more healthily.

We want to know if you knew it was healthy eating week?
• If you did, what changes did you make to your diet?
• If you didn’t, what do you think can be done to promote this better so that people are more aware?

Put your answers below ⬇️

THIS WEEKS BOX MENU 📦

Salad Potatoes
Banana Shallots
Cavolo Nero
Cauliflower
Plum on the Vine
Courgette
Padron Peppers
Dragonfruit
Banana
Blueberries
Granny Smith

THIS WEEKS BOX MENU 📦 🍠 🍓 🍆 🥕 🥒 🍏 🥭

Sweet Potatoes
Carrots (Loose)
Aubergine
Onions (Red)
Cucumber
Rocket
Tomatoes (Cherry)
Strawberries
Apples (Gala)
Baby Mango
Nectarines

JUNE

Summer is almost here and although we have been told it will be the wettest on record, we are hoping that this isn’t the case and we can enjoy the beautiful summer that the UK has to offer.

What are you all most looking forward to this summer? ⬇️

NEXT WEEKS BOX MENU 📦 🥝 🥕 🥔 🧅 🥦 🍆 🍎 🍊

Potato (Cyprus)
Onions (Brown)
Carrots (Loose)
Cavelo Nero
Salad (Mixed Bag)
Aubergine
Broccoli
Cauliflower
Mushroom (Chestnut)
Blackberries
Oranges
Apple (Pink Lady)
Kiwi

HALLOUMI STUFFED PEPPERS 🫑

Ingredients:

4 large Red Peppers
290g Jar Antipasti Marinated Mushrooms
50g Couscous
100ml Hot Vegetable Stock
250g Halloumi Cheese, cut into cubes
2 tsp Chopped Fresh Parsley

Method:

1. Preheat the oven to 200C/Gas 6/fan oven 180C. Cut the peppers in half through the stalks and scoop out the seeds. Put the peppers in one layer on a baking sheet. Drain the mushrooms, reserving the oil from the jar – drizzle one tablespoon of the oil over the peppers, then sprinkle with salt and pepper. Bake for 20-25 minutes, until the peppers are just tender.

2. Tip the couscous into a bowl and pour in the hot stock. Leave for 5 minutes to soak, then fluff up with a fork and stir in the mushrooms, halloumi and parsley. Season with salt and pepper and spoon into the pepper halves. Return to the oven for 15 minutes, until the cheese is golden.

NEXT WEEKS BOX MENU 📦 🍎 🥔 🧄 🧅 🍅 🥦 🥒

Potato (Salad)Onions (Spring)Garlic (Wet)Tomatoes (Cherry)Lettuce (Baby Gem)Spring GreensChicoryButternut SquashBroccoli (Tender Stem)CucumberCustard Apples ClementinePassionfruitApple (Braeburn)

ELDERFLOWER

Did you know?

• As well as making some gorgeous cordial, there are loads of things you can do with elderflowers, ranging from cakes and sparkling wine to elderflower hollandaise or even elderflower tempura!

• Elderflowers have been used for years in medicines around the world. They contain a variety of antioxidants (including vitamin C), and are often used to treat respiratory illnesses – from colds to sinusitis. They are also thought to contain antiviral and anti-inflammatory properties.

• Elderflowers are usually in season between May-July, and prime picking time is in the morning of a sunny day (before insects have taken the pollen). Once picked, elderflowers should be stored in the shade and used on the same day.

NEXT WEEKS BOX MENU 📦 🥔 🫑 🧅 🍅🧄 🌽 🍆 🍑 🍌

Baking Potatoes
Onion Mix
Peppers Mix
Beef Tomatoes monterosa
Garlic
Mixed Leaf Salad
Kent Asparagus
Portobello Mushrooms
Sweetcorn with Husk
Aubergine
Peaches
Raspberries
Bananas
Passionfruit

NEXT WEEKS BOX MENU 📦 🥝 🧅 🍠 🍓

Sweet Potatoes
Onion Mix
Loose Carrots
Cherry on the vine
Oak Leaf Lettuce
Rocket
Cauliflower
Courgettes
Beetroot
Fennel
Strawberries
Clementines
Granny Smith
Kiwi

NEXT WEEKS BOX MENU 📦 🍏 🥦 🥔 🥑 🧅 🍅 🍊

Baking Potatoes
Onion Mix
Avocado
Cherry on the vine
Mixed Leaf Salad
Kale
Asparagus
Fine Beans
Broccoli
Celery
Grenadilla
Bananas
Apples
Clementines

⭐️ REVIEWS ⭐️

Your feedback keeps us going and growing so keep feeding back!

Let us know what you want from us, things that you are happy with and things you think we could do better - we appreciate it all 💚

NEXT WEEKS BOX MENU 📦 🥕 🥬 🍐 🥝

Leeks
Spring Onions
Loose Carrots
Peppers Mix
Pak Choi Loose
Spinach
Chinese Leaf Cabbage
Chestnut Mushrooms
Baby Corn
Breakfast Radish
Pomelo
Pears
Kiwi
Green Grapes

CHEESE AND CRACKERS 🧀

We are now stocking various different cheeses for each individual palate as well as delicious cracker pairings from likes of and Millers 🧀 🍷

Pop in and choose some options for a picky cheese board dinner 😋

NEXT WEEKS BOX MENU 📦 🍎 🥔 🥒 🍆 🍊 🍌

Cyprus potatoes
Red Onions
Baby Cucumber
Plum on the Vine
Romaine Lettuce
Rocket
Radicchio
Aubergine
Pink Garlic
Courgette
Figs
Clementines
Bananas
Gala Apples

GRAPEFRUIT

Did you know?

Grapefruit was originally called “the forbidden fruit.”

This was because in 1750, Reverend Griffith Hughes came upon the grapefruit and called it that while he was looking for the origin of the tree of the knowledge of good and evil in the Garden of Eden.

NEXT WEEKS BOX MENU 📦 🍆 🍄‍🟫 🥕 🥬 🍌 🍊

Salad Potatoes
Pink Garlic / Spring Onion
Rainbow Chantenay Carrots
Chicory
Mixed Leaf Salad
Rainbow Chard
Hispi Cabbage
Oyster Mushrooms
Aubergine
Red Cabbage
Blackberries
Gala Apples
Bananas
Leafy Clementines

EASTER GOODIES 🐣

are sending over their Easter treats for tomorrow (Good Friday) and Easter Sunday 👀

Will include:

• Hot Cross Buns
• Easter Egg Donuts
• Mini Egg Brownies

Don’t miss out!!! 🍫

PURPLE SPROUTING BROCCOLI RECIPE 🥦💜

Ingredients:

500g Purple Sprouting Broccoli
2 tbsp Olive Oil
1 Red Chilli, halved, deseeded and finely chopped
For the dressing

1 preserved lemon, plus 1 tbsp juice from the jar
80g Greek yogurt
1 Garlic Clove, grated to a purée

- To serve

30g Feta, crumbled
Extra Virgin Olive Oil

Method:

1. Heat oven to 200C/180C fan/gas 6. Trim any woody ends from the broccoli – if any has wider stalks than the rest, split them along their length. Put the broccoli in a roasting tin large enough that it will fit in a single layer and add the olive oil, chilli and season well. Toss with your hands, then roast for 15 mins, turning the broccoli over halfway through. It should be tender and slightly charred.

2. Meanwhile, chop the preserved lemon (fresh and rind) and stir it into the yogurt with the garlic and the juice from the lemon jar.

ENJOY 😋

NEXT WEEKS BOX MENU 📦 🍐🫐 🍌 🧅 🍅

Celery
Onions Mix
Fine Beans
Plum on the vine Tomatoes
Cavolo Nero
Rocket Salad
Courgette Mix
Romanesco
Leeks
Butternut Squash
Blueberries
Grapefruit
Banana
Conference Pears

⭐️ REVIEWS ⭐️

Reading your feedback really means so much to us, we aim to make your experience at MGB personal and special and I hope we have delivered 💚

NEXT WEEKS BOX MENU 📦 🍊 🥝 🍏 🥦

Red Desiree
Onions Mix
Loose Carrots
Black Datterino Tomatoes
Watercress
Spinach
Purple Sprouting Broccoli
Chestnut Mushrooms
Aubergine
Cauliflower
Mangetout
Fennel
Blood Oranges
Green Apple
Kiwi
Raspberries

NEW FROZEN PRODUCTS 🧊

We now have Luxury Cod Fingers and Hand Cut Chips from Amity Fish in store 😋

Perfect for a easy peasy fish dinner for the kids or delicious fish finger sandwich whilst working from home 💻

PLANTAIN CHIP RECIPE🍌

Ingredients:

- Plantains (yellow in color and are just starting to get small brown spots. If there are too many brown spots, the plantain will be hard to peel).

- Oil: (vegetable oil, canola oil, or sunflower oil. You will need enough to create about an inch of oil in the bottom of your pot/pan).

- Salt: (coarse sea salt).

Method:

1. Cut the peeled plantain into slices about 2cm in width.

2. Add about 2cm worth of oil into a medium pot/pan and have it on high heat. Add the plantain slices into the oil and fry until browned on the bottom. Use tongs or a metal slotted spoon to flip the plantains and fry on the other side.

3. Once cooked, add the fried plantains on a paper towel to allow them to cool. Sprinkle them with salt immediately. Enjoy!

Alternative Seasonings:

Sweet - Cinnamon, Nutmeg, Cardamom, Coconut Flakes

Savoury - Garlic powder, Paprika, Lime Juice, Chilli Powder, Curry Powder