Skip to main content
Menu
Home

Blog Main Navigation

  • News
  • Opinion
  • Features
  • Lifestyle
  • Shop

Hot topics

  • Plastic
  • Climate change
  • Brexit
  • Organics
  • Ethical business
  • All topics
  • Animal welfare
  • Cartoon
  • Employee ownership
  • Environment & ethics
  • Farming
  • Fashion & beauty
  • Glyphosate
  • Grow your own
  • Growers and suppliers
  • Guy Singh-Watson
  • Health
  • Local sourcing
  • Meat
  • Meat alternatives
  • News from the farm
  • Packaging
  • Palm oil
  • Pesticides
  • Politics
  • Recipes
  • Recycling
  • Seasonality
  • Soil
  • Technology
  • Veganism

Guy Singh-Watson

Self-confessed veg nerd, Guy Singh-Watson has over the last 30 years taken Riverford from one man and a wheelbarrow delivering homegrown organic veg to friends, to a national veg box scheme delivering to around 50,000 customers a week.

Guy is an opinionated and admired figure in the world of organic farming, who still spends more time in the fields than in the boardroom. Twice awarded BBC Radio 4 Farmer of the Year, Guy is passionate about sharing with others the organic farming and business knowledge he has accumulated over the last three decades.

His video rants have provided a powerful platform to do this, with a video on pesticides going viral on Facebook to reach 5.6 million views and 91,000 shares. His weekly veg box newsletters connect customers to the farm with refreshingly honest accounts of the trials and tribulations of producing organic food, and the occasional rant about farming, ethical and business issues he feels strongly about.

In June 2018, Guy handed over the reins of Riverford to its staff, choosing employee ownership as the model that will protect Riverford's ethical values forever and ensure the security of its employees.

 

Posts by Guy Singh-Watson

    • News from the farm

    A life devoted to cucumbers or chaos

    Having walked the fields and seen the best crops we have grown in our ten years here, my contentment almost matches the smug cacophony of croaking frogs lazing in the water.

    By Guy Singh-Watson - 24th May 2019

    0
    • News from the farm
    • Farming

    Subsidies that cost the Earth

    The management being discouraged with reduced payments is almost exactly what the Wildlife Trust wanted to see more of; your money is being used to encourage us to damage the environment.

    By Guy Singh-Watson - 16th May 2019

    5
    • News from the farm
    • Growers and suppliers

    Common endeavour for a collective future

    Last weekend we held our biannual suppliers conference; a gathering of the 60 farmers, from Devon to Yorkshire to Andalucía, who keep the Riverford boxes full and varied through the year.

    By Guy Singh-Watson - 3rd May 2019

    0
    • News from the farm
    • Climate change

    Feeding rebellion and fighting extinction

    We have been sending pallet loads of veg to feed the protestors and will continue to support them and the school strike for as long as it takes to see action and good governance.

    By Guy Singh-Watson - 24th April 2019

    5
    • News from the farm
    • Soil

    Staying off our knees

    Guy Singh-Watson explains how after 30 years of organic farming, Riverford have become pretty good at controlling weeds.

    By Guy Singh-Watson - 17th April 2019

    2
    • News from the farm

    The least hungry gap ever

    We are struggling to find a home for everything; a first for April/May in 30 years. It looks like this might be our easiest hungry gap ever.

    By Guy Singh-Watson - 12th April 2019

    0

Pagination

  • Current page 1
  • Page 2
  • Page 3
  • Page 4
  • Page 5
  • Page 6
  • Page 7
  • Page 8
  • Page 9
  • …
  • Next page Next ›
  • Last page Last »

Latest posts

    • Cartoon
    • Meat
    • Veganism

    Ellis: The new taboo?

    As the meat versus plant-based debate hots up, Ellis imagines a time in the future where perhaps smoking isn't the only social exclusion...

    By Ellis - 24th May 2019

    0
    • Growers and suppliers
    • Flexitarianism

    Feeling the pulse

    Hodmedod's is pioneering the reintroduction of age-old British pulses like carlin peas and fava beans back into our kitchens and onto our farms. Wicked Leeks caught up with co-founder Josiah Meldrum…

    By Nina Pullman - 24th May 2019

    0
    • News from the farm

    A life devoted to cucumbers or chaos

    Having walked the fields and seen the best crops we have grown in our ten years here, my contentment almost matches the smug cacophony of croaking frogs lazing in the water.

    By Guy Singh-Watson - 24th May 2019

    0

Articles from other authors

Ellis: The new taboo?

As the meat versus plant-based debate hots up, Ellis imagines a time in the future where perhaps smoking isn't the only social exclusion...

0 comments / Cartoon

Feeling the pulse

Hodmedod's is pioneering the reintroduction of age-old British pulses like carlin peas and fava beans back into our kitchens to create a more diverse and…

0 comments / Growers and suppliers

Join the Wicked Leeks community

Sign up for our newsletter to receive the latest from Wicked Leeks plus news and marketing from Riverford.

Riverford Organic Farmers

Wicked Leeks is an online magazine powered by Riverford Organic Farmers.
Riverford grows and sells organic food through its award-winning veg boxes, alongside campaigning for its core values of sustainable food and ethical business.

Discover Riverford

Tweets from Riverford

Tweets by Riverford

Most used tags

  • News from the farm
  • Farming
  • Environment & ethics
  • Ethical business
  • Eating & drinking
  • Veganism

Follow us

Instagram

  • The new taboo? As the meat versus plant-based debate hots up, Ellis imagines a time in the future where perhaps smoking isn't the only social exclusion... #WickedLeeksEllis
  • RECIPE - Indian Masala Carrots & Coconut Lentils ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The humble carrot makes an ideal vehicle for spices: set against simple, dal-like lentils, they are best roasted with a little bite left to them. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You'll need (serves 2):⠀⠀⠀⠀⠀⠀⠀⠀⠀ 500g carrots, peeled & halve any large ones lenghtways ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 red onions, peeled & chopped into wedges⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tbsp garam masala⠀⠀⠀⠀⠀⠀⠀⠀⠀ 150g red lentils⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 garlic cloves, peeled & finely sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tsp black mustard seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tbsp dried coriander leaves⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 tbsp curry powder⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tin coconut milk⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 tomatoes, roughly diced⠀⠀⠀⠀⠀⠀⠀⠀⠀ 15g coriander, chopped, stalks & all⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 lemon⠀⠀⠀⠀⠀⠀⠀⠀⠀ 4 tortillas ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Mix the carrots, onions, garam masala and 2 tbsp of oil in a roasting tin. Season. Roast for 20-25 mins, until tender. Toss halfway through, so they cook evenly.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Heat 2 tbsp of oil in a medium saucepan. Gently fry the garlic and mustard seeds for 30 secs, taking care the garlic does not burn.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Stir in the dried coriander leaves, curry powder, lentils, tomatoes, coconut milk and 150ml of water. Bring to a simmer. Cook for approx. 25 mins, stirring regularly, particularly towards the end, until the lentils are soft. Add more water if needed; you want a loose, porridge-like consistency. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ When the lentils are ready, stir in ½ the coriander. Season to taste. Add a squeeze of lemon to the carrot and onion. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Put a frying pan on a medium-high heat. Brush (or rub) 4 tortillas with oil on both sides. Fry them, one at a time, turning them over until lightly coloured.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Divide the lentils between 2 shallow bowls. Spoon the carrots and onions on top. Sprinkle over the remaining coriander. Serve with the tortillas.
  • Are you a food waster? ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ It's hard not to be, whether you're a meal planner or daily shopper.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Meal planning is a common recommendation to avoid food waste, so you can buy what you need, but life happens & plans change, which can mean wasted food.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Shopping more frequently, perhaps daily or every other day, is one way around this, but often ends up being more expensive across the week, due to tempting extras in the basket.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Following new recipes regularly can also mean food waste, due to the requirement of regular new ingredients, which often don't get finished. Think jars of pesto or harissa, or a bottle of chilli sauce.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Recipe boxes are a good solution, with what you need in exact quantities delivered to your door, but some people are put off by the extra packaging & plastic.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ However, a new study by the University of Michigan finds they are much greener than we might have thought, with a much lower overall carbon footprint than than the same meals purchased from a supermarket, despite extra packaging.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ It found that the average greenhouse gas emissions were 1/3 lower when every step in the process (from farm to landfill) was considered.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The main reasons were due to pre-portioned ingredients & shorter, streamlined supply chains. It concluded that while packaging is typically more, it's not what matters most. It's food waste & transportation logistics that cause the most important differences in the environmental impacts.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We're pretty confident the results for our boxes would be even better. Not only do we use reusable boxes & chill bags, we pack what veg we can loose, & our closed loop delivery model means we take back any packaging that your council won't recycle. &, we're working hard developing home compostable alternatives, for all our fruit & veg bags & punnets. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ On top of this, our 100% organic, short supply chain & no air-freight credentials mean you can enjoy your dinner without worrying about the carbon footprint or plastic pollution.
  • RECIPE - Pea, Mint & Feta Fritters ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ These fritters are fresh and zingy. We’ve paired the classic flavours of peas, mint and lemon with tangy feta. And we’re maximising the fresh spring taste with pea shoots in a salad with ribbons of courgette, but feel free to adapt the salad based on what you have. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You’ll need (serves 2) 400g garden peas, podded ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 10g bag mint, finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 courgette, peeled into long ribbons (until you get to the seedy core)⠀⠀⠀⠀⠀⠀⠀⠀⠀ 100g self-raising flour⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 egg⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 tbsp crème fraîche⠀⠀⠀⠀⠀⠀⠀⠀⠀ 75g feta⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 lemon⠀⠀⠀⠀⠀⠀⠀⠀⠀ ¼ tsp chilli flakes - add to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀ pea shoots⠀⠀⠀⠀⠀⠀⠀⠀⠀ sweet chilli sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Boil the peas for 1 min, then drain and run them under cold water to cool. Set aside. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ In a large bowl, whisk the flour, egg, crème fraîche and 1 tbsp of cold water, to make a thick batter. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Crumble the feta into the batter. Add the peas and mint. Finely grate in approx. 1 tsp of lemon zest. Add a pinch of the chilli flakes, to your taste for heat. Season and gently mix.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Heat a thin layer of oil in a large frying pan. Frying in batches if needs be (depending on your pan size), cook large dollops (approx. 2 large tbsps for each fritter) of the batter mixture on a low-medium heat for approx. 3 mins, until golden brown on the bottom (small bubbles will start to appear from underneath when they’re almost ready).⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Flip the fritters over and cook for 2-3 mins or so on the other side, until cooked through. Keep them warm on a baking tray in the oven if cooking in batches. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Toss 2 handfuls of pea shoots with the courgette. Season with a squeeze of lemon juice and a dash of olive oil. Serve with the fritters and sweet chilli sauce.
  • Guy's news: Subsidies that cost the Earth ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 3 years ago, my wife Geetie & I bought Baddaford: a 150-acre farm a mile further up our steep-sided Devon valley. Close enough to stay involved while co-owners want me; far enough to step back when they don’t.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We have a small composting operation & experiments in agroforestry, alley cropping & various less conventional, more soil-friendly ways of growing vegetables, plus a resident producer of open-pollinated & heirloom vegetable seeds. Indulging these projects which I'd spent 30 years suppressing (because I couldn’t work out how the'd pay) is proving rewarding, if costly.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Like most farms, we're propped up by taxpayers’ money. Last week, I found a man in one of our fields, Ray, from the Rural Payments Agency & Natural England, doing a spot inspection. Every year we're paid £18k for… Actually, I’m not sure why we deserve it.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ About £12k is a subsidy called Pillar 1, paid by acreage just for owning the land. Given the size of these payments, often to the extremely wealthy, it staggers me that taxpayers have tolerated it for so long. However, most of my neighbours wouldn't be farming today without it; subsidies make up more than half of the average farm’s income.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The other £6k is known as Pillar 2, paid for various environmental measures like organic management of low input, species-rich grassland, & allowing hedges to grow up. This, at least, might be viewed as better value to all.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ A few weeks ago I spent an inspiring day walking the farm with @devonwildlifetrust, identifying wildlife features & developing plans to enhance them. But having checked the land, Ray said that we'll be docked some money for the areas where nature has thrived; scrub or hedges encroaching into fields makes these areas ‘unproductive' & therefore ineligible for Pillar 1.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Your money is being used to encourage us to damage the environment. Hopefully the Agriculture Bill (with new payments focused on environmental protection) will end this madness.
  • RECIPE - Udon Noodle & Peanut Stir-fry ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ It's hard to beat a quick and easy stir-fry. This one is full veg and full of flavour, from red Thai paste, sesame oil and peanut butter. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You'll need (serves 2): ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 40g peanut butter⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tbsp toasted sesame oil⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tbsp tamari⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 lime⠀⠀⠀⠀⠀⠀⠀⠀⠀ approx 2 tbsp red Thai spice paste, depending on strength, add to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 yellow pepper, deseeded & cut into long strips⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 red pepper, deseeded & cut into long strips⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 onion, peeled & finely sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀ 10g coriander, chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 chilli - add to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀ 200g chard, leaves stripped of stalks, & roughly chopped ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 30g peanuts⠀⠀⠀⠀⠀⠀⠀⠀⠀ 150-200g udon noodles⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ In a bowl, mix the peanut butter, toasted sesame oil, tamari, juice from ½ the lime and enough red Thai spice paste to your taste for heat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ In a large frying pan, toast the peanuts on a medium heat for 3-4 mins, then roughly chop them up. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Boil the noodles for 6-7 mins until just tender, stirring for the first 1 min to stop them clumping together. Drain, then run under cold water. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Heat 2 tbsp of oil in a wok or large frying pan. Fry the onion and peppers on a high heat for 2 mins, until slightly softened. Add ½ the chilli. Fry for 1 min. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Add the chard, noodles, Thai spice paste mix and a little boiled water from the kettle to thin the sauce to your liking. Toss together to warm the noodles and wilt the chard. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Stir in ¾ of the coriander. Taste; add extra chilli if you like, a little salt, and more lime juice, if needed. Serve, scattered with the peanuts and remaining coriander.
  • This week Ellis looks at the latest Monsanto-glyphosate lawsuit, which rested on documents that lawyers said showed the agrochemical giant pressured regulatory agencies and scientists.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #WickedLeeksEllis
  • RECIPE - Curried Hash with Asparagus & Eggs ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Simple things are often the best; a potato hash can’t be beaten for a super-fast, sustaining supper. We’re making the most of our seasonal asparagus at the moment, using it to top the curried potato and our wonderful organic eggs - we challenge you to find more tasty and brighter yellow yolks anywhere (unless perhaps you have your own chickens!). ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You'll need (serves 2)⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 garlic clove, peeled & finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀ 500g potatoes, cleaned & chopped into 2-3cm chunks⠀⠀⠀⠀⠀⠀⠀⠀⠀ 125g spring onions, trimmed & thinly sliced⠀⠀⠀⠀⠀⠀⠀⠀⠀ 200g chard, stripped off stalks then shredded⠀⠀⠀⠀⠀⠀⠀⠀⠀ 200g asparagus, base trimmed⠀⠀⠀⠀⠀⠀⠀⠀⠀ 15g coriander, roughly chopped, stalks & all ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2 tbsp curry powder - add to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tsp black mustard seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 lemon⠀⠀⠀⠀⠀⠀⠀⠀⠀ 4 eggs⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1 tsp black onion seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Place the potatoes in a medium saucepan with a good pinch of salt. Pour over plenty of boiled water. Boil on the hob for approx. 8-10 mins, until tender. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ When ready, drain the potatoes and leave in the colander. Boil the kettle again. Refill the saucepan with boiled water. Bring to the boil on the hob. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Heat 1 tbsp of oil in a large frying pan. Heat the chard on a medium heat until just wilted, then transfer it to a plate. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Add 1 tbsp more oil to the frying pan. Fry the spring onions for 2 mins, then add a splash more oil, the garlic, curry powder (all or ½, to your taste for heat) and mustard seeds. Fry for 1 min. Add the potatoes and stir-fry on a medium-high heat for 2 mins. Gently mix in the chard and ¾ of the coriander. Season and add lemon juice to taste. Transfer to serving plates and keep them warm in the oven. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Quickly wipe, or wash out, the frying pan. Crack in and fry the eggs to your liking, 2-3 mins or so. At the same time, boil the asparagus for 2-3 mins, until just tender. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Drain the asparagus. Serve on the potato hash, with the eggs, sprinkled with a few onion seeds and remaining coriander.
  • There's been a lot of talk about food waste this week, as the Step up to the Plate campaign by @lfhw_uk brings together big players in the food industry to encourage them to sign a pledge to drive down the 10 million tonnes of food wasted in the UK every year. The aim is to halve this by 2030. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Currently around 55,000 tonnes of surplus food is redistributed from retailers and food manufacturers every year, but a further 100,000 tonnes of food (250 million meals a year) is edible and readily available but goes uneaten. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ This target is great news, of course, but significant change needs to come from further up the chain too. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Supermarkets’ controlling and overly centralised approach to buying and selling food results in a huge amount of food being wasted on farms. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ When it comes to rejecting crops, the supermarkets are incredibly prescriptive in what they deem acceptable. Shape, size and minor blemishes all lead to rejection and waste. As a result, farmers are often forced to focus on appearance and uniformity at the expense taste. It doesn’t have to be like this.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Veg box schemes like ours cut the supermarkets out of the distribution chain. This is good for both farmers and for customers. There is life beyond the supermarkets, and it tastes good.

© 2019 Riverford Organic Farmers Ltd

Campaign Footer

  • Terms of Use
  • Privacy Policy
  • Contact Us
  • Cookie Policy