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Dig for victory ….or get veg delivered to your door!

Tis a joy to behold when you open your front door and a veggie box awaits you of a morning! It’s the next best thing to putting your wellies on and digging in your own back garden, which is a future goal of mine. This can be a resourceful, cheap and time saving way of ensuring you get your veggie fix.

I have been getting the ‘Gert Briish’ veggie box delivered from Community Farm in Chew Magna. Everything in the box is British born and bred and local where possible. During the war the whole dig for victory campaign encouraged people to make the most of their spaces and grow as much as possible in their gardens / patios / parks. This meant that seasonal vegetables were in greater abundance than meat and eggs and imported foods, so they weren’t on the rations. We now eat far too little fresh veg and far too much processed foods and meat. The government recommends ‘5 a day’ as a point of guidance, but in many countries that is seen as the bear minimum where 8 or 9 portions a day is the recommended amount. Vegetables are cheap, nutritious and tasty and we should enjoy them in every meal!

We really are set in our ways when it comes to breakfast in this country, we have been programmed to consume bowls of high carb cereals, most of which, have higher concentrations of nutrients in their packaging. I love breakfast! I like to make a meal of it – this morning I had one sausage, one piece of bacon and a whole heap of yummy steamed veg. The protein and fat content helps maintain energy levels and the veg are packed with vitamins and minerals. We are surrounded by an abundance of vegetables and they are so tasty, why do we wait until dinner time to appreciate them?!

Day 17

For lunch I had a bowl of leftover veg soup and for dinner I cooked a squash, cauliflower and carrot curry. Believe it or not all of the components of this meal (bar some of the spices), were around during ww2. It’s interesting how our diets have changed and how the culinary tastes and flavours of other countries have crept into our cuisine. We can now appreciate the variety and flavours of other lands as well as our own, but this doesn’t have to be at the expense of our budget or time allowances. This meal would serve at least 4 people, took 40 minutes to prepare and cook and cost about £3.00 to make.

Day 17a

Recipe
2 tablespoons oil
1 medium onion, chopped
2 cloves garlic chopped
2 medium carrots peeled and chopped into chunks
1 small squash, peeled, seeded and cut into 1-inch chunks
1 small cauliflower cut into florets
1 inch piece of fresh ginger, peeled and chopped
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 tablespoon curry powder
vegetable stock to cover the veg
1 tablespoon tomato paste
1 cup red lentils
salt and freshly ground pepper to taste

Method:
Fry onions, garlic and spices. Add the squash, cauliflower and carrot and lentils. Add stock and tomato paste. Cover and simmer for about 30 mins – delicious served with green and purple kale – in season and delicious!