Dig-in Newsletter February 2016
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February greetings to our supporters...


Spring is just around the corner and as we find ourselves in February 2016 already, we're keen to share an update on the goings on at Dig-In. 


We hope your 2016 has been great so far and that we can continue bringing good things edible, local and community to the rest of your year as your Community Greengrocer.  Please keep reading for a summary of our latest Saturday Session outside the shop, upcoming events, an inspiring Volunteer profile, an update on how we've been bigging up the back room (and the promotions on just now) and some super soup recipes.

A final reminder to Shareholders - our AGM is here! It's this Monday the 22nd of February in Christ Church (the centre next to the Church) at Holy Corner, Bruntsfield. Come at 5.30pm for a chat, 6pm start. After the formal business and election of new Management Committee members we will hold an open, informal feedback session to discuss what you think of the shop and ideas for 2016 and beyond. We'd love you to participate.

We would also really like new volunteers on our Management Committee. For more details, and an understanding of what it's like to be on the Committee, see our website here. To nominate, please email us on members@diginbruntsfield.co.uk. Don't forget your name, address and share certificate number in your nomination, as well as some information about yourself and the reason for your nomination (max. 100 words). Do not delay - we promise you won't regret becoming more involved! Don't forget, anyone can become a volunteer any time at all - contact volunteer@diginbruntsfield.co.uk or visit our website for more details.

A Perfect  Soup Saturday
Last Saturday the 13th we held another Saturday Session in the form of three beautiful veg inspired soups - all made as donations by talented volunteers. The horizontal sleet was possibly to our advantage as the tastings were perfect sizes for warming cold hands! We also gave away some gorgeous bread to dip purchased from our local suppliers - Breadshare -  and some doughballs made by your trusty newsletter editor.

We are very grateful to our friends down in Polwarth at Vegware who donated the plant made compostable sample cups from their Community Fund. Thanks to everyone who stopped by to taste Janet's Spiced Carrot and Sweet Potato, Chelsea's Valentine's Day Beetroot Borscht and Frankie's Cream of Celeriac. A huge thanks to Janet, Chelsea and Frankie for the fantastic soups and to Bridget and Frankie for serving it up. You'll find all the recipes on our website. (Actually we're hoping to start up a Dig-in inspired recipe page on our website too... but well keep you posted on that).
Upcoming Events
Our next Saturday Session will be a Gluten Free inspired tasting on Saturday the 19th of March 11 - 2pm. As well as some snacks to sample from our suppliers we'll have some volunteer made snacks to show how you can be inspired by the wealth of gluten free cooking ingredients we have to offer.  There will definitely be some gluten free sweet treats on offer so come as a warm-up prior to Easter!  Beyond that we can't wait to support some more local charities, and to celebrate our 2nd birthday in May!
If you have an idea for a Saturday Session or just want to volunteer to help us run them we'd love to hear from you! You might have links to a local community organisation or maybe you feel like sharing some food related expertise with those out and about on Bruntsfield Place. Please get in touch with Amanda from our Promotion & Community Engagement sub-group on welovecommunity@diginbruntsfield.co.uk.
Introducing Julie!

Julie is one of our lovely Friday morning volunteers. We caught up with her for a few questions...

Why did you decide to Volunteer?
I was on long-term sick-leave from work, suffering from depression and anxiety and was referred for Occupational Therapy...they suggested I try volunteering to get me out and about and regain my confidence.  I learned about Dig-In at the Volunteer Centre and I thought it sounded just right.  I had an interview with Morag and started soon after.  I'm so glad I did.

What do you like about Dig-In?
I like all the interesting staff and customers I've met there, when John Byrne comes in, talking recipes with people, the relaxed friendly atmosphere, lovely food to buy, feeling part of the community, popping to The Chocolate Tree for a coffee, wearing my pinny (got to love the green pinny), spreading the word about the shop, the funny times e.g. when Katie was showing me an exercise to ease a stiff neck and a customer asked for advice too... we all did a spot of pilates together...she left with fruit and veg...and a solution to her back problem! When customers come in specially for favourite items every week...the hugs!

What does a typical day at Dig-In involve?  
I work the Friday morning shift...I don the fabled green pinny and suddenly I'm a greengrocer for a few hours!  I stock the shelves, check the quality of existing stock, see whatever lovely new produce we have in, coffee, blether, bit of pricing here and a bit of apple rearranging there!  It's easy but very fulfilling.

Favourite product from the shop...or recipe from shop's produce...?
I love the knobbly cucumbers and like to use them in stir frys.  I'm always banging-on about the heirloom tomatoes and the Breadshare olive and pumpkin seed bread is my favourite.  I like restocking the ginger...the aroma is gorgeous.  The Dig-In recipe for carrot and kohlrabi fritters...yum! (ed. note - see recipe above - thanks Janet for the late night recipe pic!)

When you're not Digging In what are you doing?
I'm now medically retired so I've had to get used to no longer being part of the (paid) workforce after 34 years in the Civil Service.  I also have a second volunteer job...as a member of a wee fundraising group for the mental health charity Health In Mind, which is based at Shandwick Place and is very dear to my heart.  We organise events and help out with some of the larger events Health In Mind put on.  We were behind the 'depressed cake' sale Dig-In hosted in August and I organised a comedy night at The Stand in October.  2016 events will hopefully include a ceilidh, film night and a swing-dance evening.
My other passions are my wonderful 22 year old daughter, art (I draw, mainly in pen and ink, and I needle-felt), going to music and comedy gigs, cooking and, well, just enjoying life! 

Come Volunteer! Upcoming Volunteer Training Dates: Sunday February 21st, Sunday March 20th and Sunday April 17th. Find out more - email volunteer@diginbruntsfield.co.uk or pop into the shop for a form. 
Dig-in Deeper - Back Room treats

We've been working hard to fill our back room with plenty of tasty, nutritious products that our customers love. A few new items we're excited about are the Artisan Grains Chia Seeds and Infinity Foods Buckwheat Flour and Brown Rice Flour (both gluten free!). Even if you're a regular customer, we recommend taking a moment the next time you're in to check out the new additions to our shelves.

In particular, we've made a push this year to bring in plenty of gluten free options - in addition to all the lovely fruit and veg of course! So if you're stuck wondering what to offer a friend or relative who is avoiding gluten, come on in and chat to us, or look out for the handy signs to show you the way.

Right now, some of our below favourite products are now 10% off, so it's a great time to stock up!

  • All nut butters
  • Tahini (dark and light)
  • Sunflower oil
  • Sesame oil
  • Island Bakery biscuits
  • Clipper tea

And if that's not enough to whet your appetite to Dig in deeper, check out all the new lines we're stocking in our back room this February - thanks Cory!

nakd bars: pecan pie, cashew, cocoa delight - meridian peanut bars - dove's digestives - biona's waffles - aduki beans - egg free mayo - pickled gherkins - artichokes in brine - greencity trailmix - buckwheat flour - organic rye flour - brown rice flour - custard powder - macadamian nuts, dessicated coconut - vanilla pods - raw pistachio kernels - soy and tamari sauces -  multigrain rice cakes - crispbread from peter's yard -  molasses -  black oat thins from pulsetta -  wholegrain mustard -  chocolate duo Swirl -  egg noodles -buckwheat noodles - brown rice fusilli -  divine chocolates -  tyrrells crisps: salted, salt & vinegar, veggie crisps - household: kingfisher toothpastes - washing up liquid - laundry liquid - all purpose cleaner - new nairns oatcakes -
sesame rice cakes -  salted rice cakes -  worcester sauce -  soy yoghurt pots -  apple puree -  blueberry & apple puree...
Dig-In Inspired Recipes
We're hoping to bring more of these to you as we share our love of local seasonal foods. Feel free to tell us your favourites - pop in or post, share and tag away!
Chelsea's Valentine's Borscht

Adapted slightly from A Soup for Every Day, New Covent Garden Food Co.
Serves 4

25g butter
1 small onion, finely chopped
1 garlic clove, finely sliced
225g raw beets (beetroot), grated
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
225g chopped tomatoes (or fresh ripe tomatoes, roughly chopped)
275ml tomato juice
1 Tablespoon tomato purée
575ml vegetable stock
1 Tablespoon soy sauce
To serve - Greek yogurt, fresh coriander, roughly chopped

Melt the butter in a large saucepan, add the onion, garlic and beets, stirring to distribute evenly. Cover and cook gently for 10 minutes, without browning the vegetables. Once the vegetables have softened, add the cumin, cinnamon, tomatoes, tomato juice, tomato purée and vegetable stock. Cover and simmer gently for 15 minutes, until all the vegetables are tender. Remove from heat and add soy sauce. Taste and season further if desired.

Blend until smooth with an immersion blender, or transfer carefully to a standing blender. The soup can be served chilled or hot. Serve on its own or with a dollop of yogurt and fresh coriander.
Frankie's Cream of Celeriac

25g butter
1 small spanish onion (diced)
1 small leek (white part only, sliced)
3 cloves garlic (crushed)
2 tsp ground cumin
1 tsp ground coriander
1 large celeriac (peeled and cubed, around 650g)
1 potato (peeled and cubed, around 200g)
1 dried bay leaf
800ml vegetable stock
50ml double cream
5g parsley (finely chopped)
Melt the butter in a large saucepan, over a low heat. Add the onion and leek and cook until soft, around 10 minutes. Add the garlic, cumin and coriander and cook for another minute of two. Add the celeriac and potato – give it a stir to combine – then add the stock and bay leaf. Increase the temperature, cover the pan with a lid and bring to the boil, then reduce the temperature and simmer, partly covered, until the potato and celeriac are soft (around 10-15 minutes).

Dr Dig-In says... did you know that beets can lower your blood pressure in a matter of hours, boost your stamina, fight inflammation, have anti-cancer properties, are rich in vitamin C, fibre, potassium and manganese and are great detoxers for your body? We reckon all the more reason to Borscht it up a bit!
To find out more and for general shop updates find us on you favourite social media outlet; Facebook, Twitter or Instagram:
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