A year on from the start of the Pandemic, Kieran, one of our loyal packing team wanted to reflect, and talk about the great taboo of mental health in these times. At Lee Greens we know the importance of eating vegetables for our good health but we also acknowledge that looking after our brains is just as an important factor in our overall wellbeing.
Last week we heard from some of the Lee Greens Packing Team, on their favourite potato recipes. Marie-Claire told us about her favourite Canadian dish - Poutine. Marie-Claire was so enthusaistic about Poutine we decided to do a special post all about it, and had the idea for a Top of the Pots series. Where would you rate Poutine on your own Top of the Pops? Over to Marie-Claire;
Though the Guinness and green hats were less conspicuous on St Patrick’s Day yesterday, it seems fitting to celebrate a stalwart of a starchy carb as well as a symbol of Irish cooking - the potato.
This week some of you will have Savoy cabbage in your bags, here are 5 ideas for cooking with it, from Lee Greens Packer Pip
This raw chocolate mousse, with added ginger and orange takes minutes to prepare, and is a fun way to use up avocados and any banana or orange in your fruit bags
Serves: 4
Our gloved (and loved!) volunteer teams weigh and pack their way through many kilograms of produce each Thursday at our Lee Green base.
This is the third and final part in our series about Lee Greens and the bigger picture. Last week we looked forward to the future, in this final part, Celia Bradley looks at what we can currently do to make a difference.
What can I do to make a difference?
Last week, Celia Bradley wrote about understanding the bigger global picture when it comes to sourcing sustainable food at Lee Greens. This week you can read more about what the future of food may look like.
What might the future look like?
Jerusalem artichokes do not derive from the artichoke family nor do they originate from Jerusalem. Instead they are a sunflower tuber, often called a Sunchoke, from North America - all very unusual! This strange vegetable looks like knobbly ginger and tastes remarkably like potato when cooked and chestnuts when raw. A vegetable high in fibre and with fantastic PREBIOTIC qualities, it is a little bit of magic for people who can’t or don’t eat potatoes and yet miss them. Let me explain.
