April’s edition features a fresh new blog where we hear all about the wonderful Amesbury family and their experience with food ‘From Farm to Fork’.
As always, you can find us next month for some more interesting reads, recipes and more but for now – Happy Reading! 🙂
YOUR 1ST MONDAY OF THE MONTH MINI-MAG BY GREEN SISTERS – FREE FROM COMPROMISE AUTHENTIC FOOD
FROM SUPERMARKET TO VEG BOX
RECIPES TO SUCCESS
THE FOURTH EDITION.
Welcome Spring & Hello April!
We are happy to share and celebrate with all of our readers that we have hit our crowdfunding campaign, as part of the crowdfunder and Godaddy ‘what’s your idea?’ competition.
Later in the edition we reveal what we will be
using the funds towards and how you may have
helped shape the future for Green Sisters customers and allowed for a wider reach.
Find us next at Coeliac UK Birmingham Mini Market
Saturday 28th April
12.00 – BIRMINGHAM
Sutton Coldfield Methodist Church
FARM TO FORK
This month we have a special post from a fantastic NEW family of bloggers. Matt and Jen Amesbury who tell the story of how they went from supermarket shoppers to veg boxes and developed a far greater sense of connectedness with food along the way.
Finally, but importantly, we seek to share our food experience with you. Along with recipes we have more in the pipeline, we also like to give you additional content to get your teeth into, so hopefully you’ll enjoy our final piece on ‘The recipe to success’!
Fancy writing a piece for our next edition? If you would like to take part we would be happy to hear from you.
Simply email email@example.com with your topic
For now, loyal & new readers – Happy Reading!
WE DID IT! ………REACHING OUR CROWDFUNDING GOAL!
As we celebrate hitting our Crowdfund target to support our campaign for an Award Winning Vegan, Free From 14 Allergen Poduct portfolio of Samosas, Chutneys & Spices, we have lot’s of plans to now put into action, so with much work ahead, we are optimistic about reaching a wider audience, as we had planned for.
We could not have achieved this without your backing so we just wanted to dedicate some of this edition to reflect, give thanks and share some of the highlights of what is to come and what you may expect in the coming months, aside from simply delicious, premium tasting produce and lots of encouragement to share delightfully nutritious authentic foods amongst almost every occasion or gathering. We invite you to help us to share our products & recipes so individuals don’t miss out both nationwide and beyond.
What the funds raised will go towards…
Well, as far as we can stretch these funds, we certainly will.
We have committed some of the funds to go towards the increase in production, so that we can supply a range of our samosas further afield, which will enable easier access to our product range. Of course we would love to scale this so far as you may like the products to reach but we are currently working towards baby steps, moving in to or first production facility in the very near future, which is an exciting but daunting prospect.
We are also excited to be putting towards some of the funding twards production costs involved in the launch of an exciting new spice range, which some of our lucky customers have already managed to try.
Thanks for those who got in touch with us and showed us how you used these following our cooking demo @ VLL. We were delighted to share your posts on our instagram and facebook pages. They really have showed off the versatility and ease of using our blend spices to create delicious curries.
Meet our guest bloggers
“Our farmer is called Martyn and our broccoli was grown in the field down the lane on the left.”
Matt and Jen Amesbury tell the story of how they went from supermarket shoppers to veg boxers and developed a far greater sense of connectedness with food along the way.
Matt Amesbury is a research scientist by day and a passionate home cook, allotmenter and volunteer community chef in his spare time.
Jen Amesbury is a trained primary school teacher currently undertaking an MSc in Diet, Nutrition and Health at the University of Worcester, specialising in childhood nutrition.
Matt and Jen are active members of the Shillingford Organics Farm School volunteer community.
In a society where the pressures on our time seem to expand relentlessly, the food that we eat can become almost an afterthought, fuel to keep us going, an unvarying and often highly processed commodity produced and exploited on an industrial scale. However, food is the very essence of who we are in a physical sense, providing the nutrients our bodies need to thrive. When we don’t connect with it, it can be hard to appreciate the central role it plays in keeping us healthy.
As a mostly vegetarian family, we have long given vegetables pride of place at the centre of our plates. Up until a year or two ago, we sourced the majority of our veg in the same way as most families up and down the country – from the local supermarket. Our produce was uniform and faceless; it could have been grown anywhere, by anyone, in any way. We didn’t know anything about it and therefore we didn’t care about or value it or its role in our wider diet and lifestyle. All that was about to change.
One day, on the spur of the moment, we decided to Google organic veg boxes. The usual suspects of Riverford and Abel & Cole came up, but also another local farm on the outskirts of Exeter, only a few miles from our house, that ran its own award-winning veg box scheme. And that was how we came to know Shillingford Organics.
We signed up for a veg box. The quality of the produce was worlds apart from the supermarket – muddy and uneven, dense, sweet carrots; variegated mustardy greens; squash of all shapes and sizes with barely a butternut in sight. It had flavour and character in abundance and varied in contents with the seasons.
The farm runs community open days and we became regular attendees, our kids sold on the tractor and trailer rides. Pretty soon, we were on first name terms with the farmer, Martyn. Next we discovered the Farm School, were children sow, plant, harvest and eat their own crops through the seasons. Our girls were soon getting their hands dirty and learning about where their food came from in the very fields in which it was grown.
Before long, our veg box would arrive and our mental picture of the farm would be good enough to place the exact field where particular vegetables came from. Over the course of a few months we’d gone from faceless supermarket shopping to knowing the who, where and how of the main part of our family meals.
At the same time, the deep sense of connection that we have developed with our food makes us more passionate and thoughtful about cooking with it. And whilst our veg box costs a little more than a supermarket shop, we see that investment as a form of health insurance, easily repaid by the wider benefits that knowing our farmer’s name and the field where our broccoli was grown has brought to our family.