With the last of the frost far behind us, and the warmth of spring breathing new life into the countryside, the Cambridgeshire landscape has become a treasure trove of wild edibles waiting to be discovered. Foraging during the spring is not only a wholesome outdoor activity but also a great way to connect with nature and enjoy the freshest flavours of the season. In this blog, we’ll explore the art of spring foraging in Cambridgeshire, sharing tips, safety guidelines, and some delicious recipes to inspire your culinary adventures.
For more information, check out the Woodland Trust’s article on Foraging Guidelines before you begin as different lands have different laws and you don’t want to get caught out picking a potentially harmful look-alike! Always be 100% confident before you ever consider consuming wild produce, and if you feel uncertain, you can still forage for things like leaves, pinecones, and flowers that you can decorate your house with.
Chickweed: Found all year round, this delicate and tender weed has more nutrients and minerals per ounce than well-known superfoods such as kale and spinach! To cook, simply boil in hot water as you would any other leafy green or you can also eat it raw, making it the perfect garnish for a light salad or even blended to make an earthy pesto.
Wild garlic: This delicate wild herb is usually found from March to May with a milder flavour than the traditional garlic you find in the supermarket, making its leaves a versatile addition to soups, salads, and stews. It’s best to pick these before the leaves before the flowers begin to bloom as the stems can become tough and stronger in flavour.
Sorrel: Tangy in flavour, this plant has been dubbed ‘sour ducks’ and can also be found year-round in open grasslands such as parks, lawns, and meadows. Unlike the others, sorrel is quite a delicate plant in that it doesn’t like being stressed by heat, nor does it enjoy being cut, which means it’s better served as is on a salad or just to brighten up soups and broths. It’s also packed with tons of B vitamins and potassium and is said to aid problems like bloating and skin irritations.
Watercress: This peppery leaf packs a flavour punch and can be found from March to November in slow-moving water, ditches, and ponds (safety before anything else!) It’s important to wash and cook these leaves thoroughly as its habitat means there could be a host of parasites that you don’t want to be ingesting. The plant contains a high level of vitamin K and iodine, which makes it another superfood contender that can be added to your foraging arsenal.
Nettles: Starting from March until the late autumn, nettles are often seen as a pesky weed that catches people barehanded when they least expect it. Once the nettles have been blanched, or even steamed as some foraging experts now swear by, the nettles will have been tamed and you can enjoy the spinach-reminiscent leaves that are rich in vitamin C and iron.
Wild Garlic Pesto: Whip up a vibrant and earthy pesto using freshly foraged wild garlic leaves, toasted pine nuts, Parmesan cheese, and olive oil. Blitz together until a coarse but spreadable paste is created and serve tossed with pasta or spread on crusty bread for a taste of springtime goodness.
Nettle Soup: Transform nutrient-rich nettles into a nourishing soup by simmering them with potatoes, onions, garlic, and vegetable broth until tender. Blend until smooth and finish with a swirl of cream for a comforting meal that will keep any nasty bugs away.
Sorrel Salad: Combine tangy sorrel leaves with crisp lettuce, radishes, and a zesty vinaigrette using the juice of an orange for a refreshing spring salad that celebrates the flavours of the season.
Chickweed Salad: Toss fresh chickweed leaves with mixed greens, cherry tomatoes, cucumber, and red onion. Optional: Add crumbled feta cheese and toasted sunflower seeds. Drizzle with lemon-herb dressing made with olive oil, lemon juice, and fresh herbs. Enjoy this refreshing spring salad bursting with flavour!
What better way to connect with your local community than to join a local foraging group or attend a guided walk led by experienced foragers who will be able to put your concerns to rest by helping identify safe plants to pick and consume. Not only will this foster a sense of connection, but will deepen your knowledge and appreciation of wild edibles. With curiosity, respect for nature, and a dash of creativity in the kitchen, spring foraging offers a rewarding journey that nourishes both body and soul. So grab your basket and set forth into the great outdoors – the wild wonders of spring await!
Easter is not only a time of spiritual reflection and renewal but, in modern times, a period when families get together and enjoy egg hunts, roast dinners, and other culinary treats. As spring blossoms, families across the nation gather to enjoy a sumptuous array of traditional dishes that celebrates the start of this joyous season. But why chocolate eggs, and where did hot cross buns come from? This article looks at the origins of some of the most well-known Easter traditions in the UK.
The food we eat at Easter carries a deep and symbolic meaning rooted in history and culture.The tradition of having boiled eggs at breakfast represents new life and rebirth, a fitting tribute to the essence of Easter. These were often followed by the gift of chocolate eggs, which have become synonymous with the holiday, embodying the theme of fertility and the awakening of nature.
The centrepiece of Easter celebrations is undoubtedly the Easter Sunday lunch. A traditional roast lamb graces many tables, its historical significance tied to both Christian and Jewish traditions, symbolising purity and sacrifice. For those who prefer an alternative, roast ham, fish, or even vegan options like a mushroom wellington are also popular choices, offering a succulent and hearty option for the festive meal.
No Easter in the UK would be complete without the spiced sweetness of hot cross buns. Traditionally served on Good Friday, these spiced tea cakes with their iconic cross are a reminder of the crucifixion and the hope of resurrection. Another baked treasure is the Simnel cake, a fruit cake adorned with marzipan, often made during this time. Our latest supplier, Boswell Bakery, offers a range of delicious hot cross buns for just such an occasion. The family-run company has been running since 1992, which ties in with the theme of tradition and community!
While these traditions remain at the heart of Easter, modern celebrations also embrace new flavours and ideas. Local fruit and produce play a vital role in this evolution, offering fresh and seasonal ingredients that inspire contemporary takes on classic dishes. From vibrant salads featuring spring greens to desserts bursting with the sweetness of seasonal berries, these dishes will help cleanse the palate and elevate any meal.
Easter in the UK is a harmonious blend of the old and the new, where time-honoured traditions meet modern culinary creativity. It’s a time for families to come together and create memories over a feast that honours the past while embracing the present. And if you don’t observe the holiday in it’s traditional format, it’s a great opportunity to enjoy some chocolate and spend time with your loved ones.
During the cold weather we often gravitate towards hearty, warming meals that can sometimes leave us feeling a bit heavy and sluggish. However, don’t let the cold weather deter you from enjoying a nutritious and satisfying salad that goes beyond lettuce and tomatoes. Embrace the end of the season with our collection of healthy, wholesome salads that make the most of our British produce. From crisp cold salads to comforting warm bowls, these recipes will keep you nourished and energised throughout the winter months.
Yes, we’re still in sprout season and what better way to celebrate a seasonal favourite than by sautéing with some creamy, rich chestnuts in a frying pan on medium heat. Add a handful of baby spinach and toss in the pan until wilted and vibrant green. Drizzle with a warm honey-mustard dressing for a sweet and savoury combination that’s rich in fibre and nutrients.
Embrace the earthy flavours of winter with a roasted root vegetable medley. Combine parsnips, carrots, and beetroot tossed in olive oil (we offer a range of Yare Valley oils), rosemary, and garlic. Roast until caramelised and serve on a bed of fresh mixed greens. Top with crumbled goat or feta cheese and a drizzle of balsamic vinaigrette for a warm and satisfying salad.
If you’re all about the Mediterranean aesthetic, why not brighten up your winter days with a refreshing citrus salad? Combine segments of juicy oranges, grapefruits, and easy peelers. Sprinkle with pomegranate seeds for a burst of colour and antioxidants. Finish off with a light honey-lime dressing for a zesty kick. You could even thinly slice some fennel for a more sophisticated salad that adds a hint of liquorice to the palate.
Give your salad some protein by adding a quinoa base. Roast the cubes of a butternut squash and mix with cooked quinoa, rocket leaves for a peppery kick, and feta cheese. Drizzle with a sesame or tahini dressing to add creaminess and depth of flavour.
Incorporate some omega-3 with this hearty winter salad that includes rich smoked mackerel. Combine flaked mackerel with roasted beetroot, watercress, and a horseradish-yoghurt dressing. This nutrient-dense salad is not only delicious but also great for getting those macronutrients in.
Dry January has been a tradition in the UK for many years, but Veganuary is quickly becoming a popular tradition worldwide that encourages people to try a vegan lifestyle for the month of January. It’s a great way to start the year off on a healthy note and it also gives you the opportunity to explore new foods and recipes. If you’re looking to participate in Veganuary, here are some reasons why it’s beneficial for the environment and has a positive impact on the local community.
According to a study by the University of Oxford, eating a plant-based diet can lead to a 75% cut in climate-heating emissions, water pollution, and land use. It also shows that our global food system accounts for a third of the total emissions of greenhouse gasses. Whilst this does mean that people would have to drastically reduce their meat intake on a global level, you are still reducing your carbon footprint by eating less meat with every meal.
Though British farmers are adopting much more ethical and sustainable farming practices, there are still many animals suffering under poor living conditions in factory farms. By participating in Veganuary, you are showing an awareness for the ethical and environmental concerns that are posed by this kind of farming and offers the opportunity to research farms that supply organic, sustainable meat.
Of course, Veganuary is also a great opportunity to support local businesses that offer vegan and vegetarian options, which in turn improves the wider community. By shopping locally, you can help to ensure that your food is produced in a sustainable and ethical way, rather than buying from larger supermarkets that do not always participate in sustainable practices or source their produce from sustainable suppliers.
Veganuary can also have positive effects on your health (especially if you’re combining it with Dry January). Studies have shown that adopting a vegan or vegetarian diet could help cut the risk of heart failure by 42 per cent. Pescatarians were also found to be 59% less likely to become ill compared to people who eat red or white meat. Though it’s important to note a poorly managed vegan diet can lead to nutrient deficits, so it’s important to discuss with your doctor if you have any existing health conditions or requirements. Veganuary is a great way to start the year off on a healthy note and to discover new foods and recipes. By participating in Veganuary, you can help reduce your carbon footprint, save water, reduce animal cruelty, support local businesses, and improve your health. So why not give it a try and see how you feel? You might be surprised by the results, or find that you incorporate more fruits and veggies into your diet than you did before. We stock a range of dairy-free options as well as fruit and veg boxes for you to give your immune system a boost this winter!
‘Tis the season to be jolly, and what better way to embrace the festive spirit than by adorning your home with homemade Christmas decorations? In a world filled with mass-produced ornaments, adding a unique and eco-friendly spin to your decorations can bring warmth and personality to your home. This year, why not embrace that homemade, ‘hygge’ aesthetic, such as dried fruit or pine cone decorations, that can give your home a cosy and festive ambiance.
One of the simplest yet visually beautiful decorations involves using dried citrus fruits to create vibrant garlands. Slice any leftover oranges, lemons, or grapefruits into thin rounds, and then bake them in the oven at a low temperature until they are thoroughly dried. String them together with twine or ribbon, and you have a beautiful and fragrant garland to drape across your Christmas tree or fireplace.
Want to capture that cosy scent that Christmas candles offer? Bundle some cinnamon sticks together with twine to create rustic stars, hearts, or even miniature Christmas trees. Hang these aromatic ornaments on your tree or use them to add a festive touch to wrapped gifts. Not only do they look charming, but they also fill your home with the comforting fragrance of cinnamon minus the cost of a candle!
This combines getting out in nature with decorating. Collect some fallen pine cones and transform them into delightful Christmas decorations that can be placed inside or outside your home. Dip the edges of the pine cones in white paint to mimic a snowy effect, or add a touch of sparkle with some glitter. Arrange them in a decorative bowl, incorporate them into wreaths, or hang them from your tree for a natural and rustic feel.
Get creative with old newspapers, magazines, or scrap paper to craft unique and sustainable ornaments that can either be reused or recycled afterwards. Create paper cones, stars, or intricate shapes by folding, cutting, and glueing pieces together. Finish them with eco-friendly paint or natural dyes for a personalised touch.
Incorporating sustainable practices into your homemade Christmas decorations not only enhances their eco-friendliness but also promotes a mindful and earth-conscious holiday celebration that many of us are starting to practise. Not only do these ideas allow you to be more interactive with the ornaments you fill your home with, but it also means that you can use old fruits that you have lying around the kitchen to preserve their lifespan and use year after year.
As the holiday season approaches, the anticipation of festive feasts and gatherings fills the air, which can bring both excitement and sometimes anxiety. One integral aspect of preparing for Christmas is the food shopping, and there’s a positive trend that is seeing more people considering shopping locally through small businesses. We’ve put together a list of rewards (and a few challenges) to doing your Christmas shop locally.
Shopping locally establishes a sense of community, especially during the winter months. East Anglia, with its charming towns and villages, offers an array of local markets and specialty shops. Choosing to buy your Christmas groceries from these establishments fosters a connection with your neighbours and supports the local economy. We supply produce and household items from a range of local businesses who encourage sustainable practices.
Local farmers and producers take pride in providing fresh, seasonal produce. By opting for local ingredients, you ensure that your Christmas table is adorned with the finest fruits, vegetables, and meats, harvested at their peak. The flavours and quality of locally sourced goods often surpass those found in larger supermarkets.
Opting for a local Christmas food shop is an environmentally conscious choice. The carbon footprint associated with transporting goods over long distances is significantly reduced when you purchase from nearby sources. This not only helps the environment but also contributes to the sustainability of local agriculture. The carbon footprint reduction is further aided by ordering through local businesses online, which means fewer cars on the road adding to the congestion (and who wants to sit in a car waiting for it to defrost?)
The holiday season is a crucial time for small businesses who might see less custom than usual. Choosing to buy your Christmas essentials from locally sourced butchers, bakers, and farmers supports these enterprises, helping them thrive against the competition of larger corporations. It’s a small yet impactful way to contribute to the economic health of your community.
Local shopkeepers often provide a more personalised shopping experience. They are knowledgeable about their products and can offer recommendations based on your preferences. This level of customer service is a refreshing departure from the impersonal nature of big-box stores, adding a personal touch to your festive preparations.
As the demand for local products increases during the holiday season, local markets can become crowded. Navigating through bustling crowds while carrying bags of groceries may not be everyone’s idea of a stress-free shopping experience. By shopping online you’re still getting the freshness of locally sourced products but without the hassle of fighting through large crowds.
Of course it’s important to consider some minor challenges when faced with shopping locally. While local shops boast a curated selection of produce, they may lack the extensive variety found in supermarkets. This can be challenging when trying to source specific ingredients for unique holiday recipes. Planning ahead and being flexible with recipes can help navigate this challenge.
Some local shops, particularly smaller establishments, may have limited operating hours, which can make it challenging for people with busy schedules to find a convenient time to do their Christmas shopping. Planning in advance can help as well as doing your food shop online so you can go about your day without having to worry about scheduling time to go out.
Relying on local sources naturally means that certain items are only available seasonally. While this aligns with the principles of eating seasonally and sustainably, it can be inconvenient if you have specific cravings or recipes that require ingredients not readily available during the winter months.
Choosing to do your Christmas food shopping locally comes with numerous benefits both for the customer and small businesses. From supporting the local economy to enjoying fresh, seasonal produce; the advantages are diverse and meaningful. However, it’s also good to acknowledge and navigate any differences, such as a slightly more limited variety of produce compared to supermarkets. With a bit of planning and a willingness to embrace the selection available, a locally sourced Christmas can be a deliciously rewarding experience.
If you enjoy doing your shop online, our Christmas Specials selection is now available to order on our website until December 1st. Alternatively, you can download and send off an order form with your choices.
With Halloween just around the corner, now is the perfect time to get creative in the kitchen and serve up some spine-tinglingly delicious treats. Whether you’re hosting a ghoulish gathering for adults or a family-friendly bash for your little monsters, we’ve got you covered with a range of party food ideas that aren’t time consuming and won’t break the bank!
Jack-o’-Lantern Fruit Bowls:
We’re starting off on the healthier side with these bowls that combine sweet and savoury. Hollow out some orange bell peppers to create mini jack-o’-lanterns and fill each bowl with a colourful mix of fresh fruit like grapes, berries, and kiwi. Top each with a small blob of natural yoghurt or whipped cream for a spooky finishing touch.
Mummy Wrapped Cheese Sticks:
Cut some mozzarella cheese sticks in half and wrap thin strips of Jus-Rol or equivalent around each to create that well-known mummified effect. Bake until golden brown and serve with a blood-red marinara sauce for dipping.
Veggie Skeleton Platter:
Arrange carrot sticks, cucumber slices, cherry tomatoes, and bell pepper strips to create a skeleton shape on a platter. Serve with a creamy hummus or ranch dip for a healthy and spooky appetiser.
Pumpkin and Squash Soup:
This one requires a bit more time but is very easy to put together. Simply add an onion with carrots, garlic, bay leaf, butter and olive oil into a large pan and cook until the vegetables are tender. Add the flesh of a pumpkin and potato, and cook for 2–3 minutes before pouring in the vegetable stock. Season to taste and bring to the boil then reduce to a gentle simmer until the squash is tender. Finally, blend the soup until smooth using a stick blender and add cream to taste. Serve your hearty dish in small carved-out pumpkins or gourd bowls for a Halloween twist drizzle of cream and olive oil. You can also keep aside some pumpkin seeds to roast and use as a garnish.
Haunted Mac and Cheese:
Prepare a classic mac and cheese, but add some black food colouring to the cheese sauce for a sinister look (start by adding just a small amount as a little goes a long way).
Dollop the macaroni into spider shapes using a cookie cutter and bake until slightly crispy.
Garnish with dollops of green pesto for that eerie touch.
Ghostly Banana Pops:
Dip banana halves in white chocolate and add mini chocolate chips for eyes to create ghostly banana pops. Pop in the fridge to harden and serve on a stick for an easy, but healthy dessert option.
Eyeball Jelly Cups:
Make raspberry or strawberry jelly cups and place a lychee fruit with a blueberry inside to resemble an eyeball. Use warmed up strawberry jam for an extra creepy “blood” effect.
Witch’s Hat Cupcakes:
Bake or buy a batch of chocolate cupcakes and frost them with green icing. Top each cupcake with an ice cream cone turned upside down and decorate to look like a witch’s hat. It’s a simple one that lets the kids (and adults) get as crafty as they want!
Spooky Spider Web Dip:
Create a creamy spinach and artichoke dip as your base.
Use some tart blackberry jam to draw a spooky spider web pattern on the surface.
Serve with breadsticks or tortilla chips.
Mummy Brie En Croûte:
Wrap a wheel of brie cheese in puff pastry, leaving some gaps for “bandages.”
Use apricot jam to create an aged mummy effect by brushing it on the pastry.
Bake until golden brown and serve with crackers or crusty bread.
With these delicious party food ideas, your Halloween gathering will be a spooktacular success. Whether you’re catering to adults or kids, these recipes will make your Halloween party a hauntingly good time for all. Let the festivities begin!
Zero Waste Week, an annual event that encourages waste reduction and sustainable living, has concluded in the UK. But why stop the eco-friendly momentum after just one week? In this article, we’ll explore the highlights and provide tips on how to continue the zero-waste trend throughout the rest of the month and beyond.
Zero Waste Week, which took place from September 4th to 8th this year, aimed to raise awareness about the environmental impact of waste and inspire individuals and communities to take action. Here are some key takeaways from this year’s event:
Reducing Single-Use Plastics:
Participants across the UK made conscious efforts to reduce their reliance on single-use plastics. From reusable bags to water bottles and coffee cups, people embraced eco-friendly alternatives.
Food Waste Reduction:
A significant focus was on minimising food waste. People learned about meal planning, composting, and creative ways to use leftovers to prevent edible food from ending up in the bin and, consequently, the landfill that results in the accumulation of CO2 which contributes to greenhouse gas emissions.
Repair and Reuse:
Zero Waste Week encouraged repairing and repurposing items instead of throwing them away. People rediscovered the value of mending clothes, fixing appliances, and upcycling furniture. Government schemes like ‘right to repair’ means that manufacturers must provide repair information and spare parts for up to ten years to make this more accessible.
Community Engagement:
Many communities organised zero-waste events, workshops, and swaps. These gatherings fostered a sense of solidarity and shared knowledge among participants.
ZWW might be over, but the principles of waste reduction and sustainable living can, and should, be continued throughout the month and beyond. Here’s how:
Set Monthly Goals:
Rather than limiting waste reduction efforts to just one week, set achievable monthly goals. For instance, you can aim to reduce your household waste by a certain percentage each month and gradually increase this once the target seems achievable.
Continue Meal Planning:
Keep planning meals to minimise food waste. Get creative with leftovers and explore new recipes that make the most of what you have in the kitchen. If you can’t use everything, our blog on storing fruit and veg will help prevent any unnecessary waste.
Reusable Everyday:
Continue using reusable shopping bags, water bottles, and coffee cups. Consider expanding your collection of reusable items, like cloth napkins and stainless steel straws, which are becoming much more widely available at a reasonable cost.
Repair and Upcycle:
Don’t stop repairing and upcycling. Embrace a mindset of repairing items before replacing them, and explore DIY projects that transform old items into something new and useful. Sites like Pinterest are great for finding inspiration on your next upcycle project.
Join Sustainability Groups:
Engage with local or online sustainability communities. Share your progress, seek advice, and stay inspired by connecting with like-minded individuals.
Track Your Progress:
Keep a waste reduction journal to track your accomplishments and identify areas for improvement. Celebrate your successes, no matter how small they may seem.
Educate and Advocate:
Spread the word about sustainable living to friends and family. Advocate for eco-friendly practices in your workplace and community.
Zero Waste Week is brilliant for kickstarting waste reduction efforts, but it shouldn’t be the only time we focus on sustainability. By carrying forward the lessons and practices learned, we can make a lasting positive impact on our environment. So, let’s sustain the eco-friendly momentum and work towards a cleaner, greener future, and not just for the rest of the month!
As the warm yet unsteady days of August transition into September, you might be wondering what to do with the fruits that you receive in your weekly shop. We’ve compiled a list of some great smoothie ideas to help you get the most out of your August and September fruits. Not only are these recipes a great way to incorporate your 5-a-day, but it also offers flavours for the more mature palate (though the kids will be sure to love them too).
Ingredients:
1 cup ripe peaches, peeled and diced
1/2 cup fresh raspberries
1/2 cup Greek yogurt
1/2 cup almond milk
1 tablespoon honey (adjust to taste)
Ice cubes
Combine the diced peaches, raspberries, Greek yogurt, almond milk, and honey in a blender and blend on high until smooth and creamy. Add ice cubes and blend again until the desired consistency is reached. Taste and adjust sweetness if needed by adding more honey. Pour into glasses and garnish with a fresh raspberry or a peach slice.
Ingredients:
1 large apple, cored and chopped
1 ripe pear, cored and chopped
1 teaspoon grated fresh ginger
1/2 cup apple juice
1/2 cup plain yogurt
A squeeze of lemon juice
Ice cubes
Place the chopped apple, pear, grated ginger, apple juice, plain yogurt, and lemon juice in a blender and blend until the ingredients are well combined and the mixture is smooth. Add ice cubes and blend again to achieve the desired texture. Pour into glasses and serve.
Ingredients:
1 ripe mango, peeled and diced
1/2 cup diced fresh pineapple
1/4 cup coconut milk
1/4 cup orange juice
1 tablespoon shredded coconut (optional, for garnish)
Ice cubes
Combine the diced mango, pineapple, coconut milk, and orange juice in a blender and blend until the mixture is silky smooth. Add ice cubes and blend once more for a refreshingly chilled texture, pour into glasses and sprinkle shredded coconut on top for an extra touch of flair.
Ingredients:
1 cup fresh blackberries
1/2 cucumber, peeled and chopped
4-5 fresh mint leaves
1/2 cup water
1/2 cup plain yogurt
1 teaspoon honey (optional, adjust to taste)
Ice cubes
Place the blackberries, chopped cucumber, mint leaves, water, plain yogurt, and honey (if using) in a blender and blend until the ingredients are well incorporated and the mixture is velvety. Add ice cubes and blend once more to achieve the desired consistency. Pour into glasses and garnish with a sprig of mint and enjoy the taste of the garden in a glass.
Plumbs’ Dairy offers a wide selection of fruit that you can use to make delicious smoothies, jams, and pies. Register for an account today to enjoy in-season fruit (and vegetables).
With the endlessly unpredictable summer days that oscillate between humid, cold, or downright sweltering, it’s important to know how to properly care for your fruit and veg when it arrives. We’ve put together some handy tips and tricks on how to extend the shelf life of your produce to keep it fresh and vibrant for as long as possible.
It might be tempting to bring your produce home and put everything in the fridge but there is no ‘one size fits all’ when it comes to storing fruit and veg. Citrus fruits and berries will spoil if left at room temperature and therefore benefit from being refrigerated. This also applies to vegetables that store a lot of water, like lettuce and cucumber.
On the other hand, produce like tomatoes, apples, avocados, and bananas should always be kept at room temperature to allow them to continue to ripen whereas starchy veg like potatoes should be stored in a bag or cardboard box (our Fenland white potatoes come in either sacks or bags) and left in a cool, dry place out of direct sunlight.
It is not always enough just to store things loose in the fridge; veg like carrots and celery should be placed in a paper bag to protect them. Alternatively, you can cut the vegetables into smaller chunks and keep them in a glass jar filled with water, which will help to keep them hydrated.
Remember to replace the water every few days as there is a chance that bacteria and other unwanted things could begin to settle in the old water.
You might have noticed that certain fruits and veg start to over-ripen sooner than others, e.g. bananas. This is because they release a gas called ethylene, which is known as a ‘ripening hormone’ that not only causes that certain food to ripen, but it will also lead to other produce deteriorating and spoiling long before it should. Be sure to keep things like bananas, potatoes, and apples as far away from other items as possible.
If you order larger boxes of fruit and veg or like to do your shopping in bulk but notice that the produce is going bad before you’ve had a chance to eat it (and you’ve also tried the above methods), then another good option is storing them in your freezer.
This works best with produce that has a low water content like broccoli, brussel sprouts, peas, and sweetcorn. Be sure to give them a good wash before chopping into smaller pieces, which will make life a lot easier when you come to add them to your saucepan. Berries, apples, and pitted stone fruits are also ideal for freezing provided they are stored in air-tight bags or containers.
View our full range of fruit, veg and salad boxes here.