Daylight savings

Welcome to another week of awesome On Your Plate meals. This week really boosts the spring vibes with daylight savings having come into effect, and asparagus and avocado making appearances in the recipes.

Asparagus is one of those vegetables that is super seasonal, and is only available locally for a very limited time, so is best to “fill ya boots” with it while you can. I thought this week I would give you a tip on how to get the most out of your asparagus and keep it as fresh as possible. When you unpack the asparagus, cut the woody inch or so off the end of the stalks, and stand your asparagus in a glass or jar, with an inch or two of water, enough to cover the cut ends of the stalk. Loosely cover the asparagus in a plastic bag, and refrigerate. Your asparagus should last up to a week stored correctly. The water may go cloudy, so just change the water when this happens. It is also an excellent way to store fresh herbs.

Keeping up with the daylight savings change, Kate has designed the menu to enable you to cook four or so of the meats this week on the bbq. It’s always good to be able to get outdoors and cook a meal! As the weather warms up, we will really get cracking on the bbq cuts, something I really enjoy, (good thing too, given my profession ) and you will start to find some easy but delicious bbq meals arriving in the boxes.

While I have your attention, I would just like to remind everyone that with Labour Weekend approaching, it is time to start planning on whether you want to receive a box that particular weekend. We will be delivering as per normal on Sunday the 22nd October, so if you are planning on being away for the long weekend, you may want to arrange a pickup from The Village Butcher, an alternative delivery address, or to pause for the week. If you would like to pause, make sure you log into your account on the website and pause it through the prompts on the page, or you can email and we can skip the week for you.

I hope you enjoy the meals this week, I am really looking forward to firing up the BBQ!

Happy Eating,

- Paul