Veg Talk make the most of your organic veg box
This is the course for those who want to eat seasonally, locally and organically. One of the questions we are always asked by veg box devotees is for recipes to vary the seasonal gluts. It might be swedes in the winter, squash in the autumn, cabbage in the spring and courgettes in the summer. We will cook straight from a seasonal box and what we cook will depend on the season and the time of year. We may also supplement the box with local vegetables from our allotment, wild food from the fields and woods or locally produced supplies from the farmers market. It will be a challenge to cook if possible with completely local food, including the flour, cheese and wine.
