I hope you are rested, fortified and full of good intentions for you, your family and the world at large. In my drowsy fireside perusings of the yuletide press there seemed to be a growing acceptance that we would live happier, better lives by focusing on experiences rather than possessions; bring it on I say. While this generally led on to suggestions of the ultimate holiday in the papers, I would suggest an even better place to start is with cooking and sharing food.
We know that life with a vegbox is not always easy; from last year’s customer survey (thanks to those who filled it in) only 22% found it really easy; 25% struggled to identify all the contents and 39% didn’t know how to cook some of them. Clearly you don’t have to jump off a bridge with an elasticated rope tied to your ankles to get a challenging experience. Some may relish the gentle testing that life with a vegbox brings, but a busy weeknight evening may not be the time you want it, so we clearly need to do more to make it easier.
One of the most heartening emails I recently read was from a customer whose cantankerously carnivorous, non-cooking, organic-sceptic husband had finally relented his Riverford resistance on grounds of flavour, and then went on to become a convert to cooking with our recipe boxes. Apparently he is now a full blown apostle. I’m really proud of our recipe boxes, in particular I love the empowerment they give to less confident cooks; even my junk-food-loving 16 year old has managed to cook from them. Many people buy them to provide quick, healthy and affordable midweek meals without having to plan and shop, or to widen their cooking repertoire. This year, all being well, you can expect some guest chef boxes from Hugh Fearnley-Whittingstall and the Hemsley + Hemsley sisters too.
Cooking from a vegbox will never be a bungee jump but we do like to provide some gentle stimulation through the occasional mystery vegetable; this year look out for puntarelle (a type of chicory), make-your-own-popcorn-on-the-cob, corn nuts, huitlacoche and probably a few things even I don’t know about yet. One thing that will be unchanged is that whatever it is, it will all be 100% organic.
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