Dig-in Newsletter October 2015
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To our dearest supporters


An update covering September & October. Looking back at the end of Summer and forward into Autumn. 


We've got lots of delicious fruits and vegetables to put into hearty soups, stews and pies. There's no better way to warm bellies as the crispy cool air sets in.

Harvest days are ending, winter is drawing near, yet in between is surely the most special time of year... 
Happy Autumn from Dig-in!

ECO Open Day

One sunny Sunday in September a bunch of Dig-in volunteers went out to the East Coast Organics farm. "We dug up our own wonky carrots, saw fields of purple kale and ate runner beans off the runners! A great opportunity to see where most of our organic produce comes from. They produce a fantastic array of beautiful, healthy produce, in a truly sustainable and life affirming way. The shop is going to be overflowing with more great leafy green veg and squashes as the autumn rolls in and we can't wait to stuff our faces with it all!" 
Soup Bags

Sometimes it can be difficult and time-consuming to find inspiration for soups AND THEN you've got to go and find all the ingredients. To make this a little easier we'll be offering soup bags soon with everything you need inside to make delicious heart-warming soup. With vegetables, herbs and breads in the front of the shop combined with spices, coconut milks and butter in the back- we can make your soup dreams come true. Just - Chop, Boil & Serve

Coming soon...
Pre-orders & Competition!
We've got organic pumpkins! So if you'd like us to save you one ask Mike the shop manager about pre-ordering. 

You can also use it to enter our competition... We're giving away a Dig-in hamper of goodies to the best carved pumpkin (even non-dig-in pumpkins). Competition opens this Friday 16th October so email a photo with you and your pumpkin to mike@diginbruntsfield.com or post on Facebook, Instagram (@diginveg) or Twitter. Don't forget to include some contact details! 
Freshers Food Festival
Last month we held a stall at the Freshers Food Festival. The festival was a first for the Edinburgh University Student's Association and Department of Sustainability & Responsibility. It was all about sustainable, local and healthy eating.

Over a thousand students piled in to learn about and try the delicious food we had to offer. It was really great to meet lots of young people engaged in the topic of good food. Our shop is perfect for students- we're cheap and our fruit and veg come loose!
Tasty Tastings!
We held a very successful tasting with our yoghurt supplier Brown Cow Organics. Customers come in to the shop specifically for this yoghurt; for its creamy taste and A2 beta-casein protein which is said to have many health benefits. It's also non-homogenised. We have a range of flavours (dark cherry, vanilla, coconut & more) in small or large tubs. You'll just have to see what all the fuss is about.

Look out for more tastings in the shop or suggest something you'd like to try! Bike-powered smoothies?
Health in Mind
Super-volunteers Julie Ross & Katie Richards volunteer for Dig-in AND a charity with a beautiful message: Health in Mind. They ran a bake sale outside the shop and it attracted all kinds of celebrities!! Julie says that they got the idea from various pop up Depressed Cake shops which have been held all over the world (think rainbow cakes with grey icing- wow). They raised awareness of the charity, mental health issues and £224 in 3 hours. "It was our fundraising group's first event and we were so grateful to Dig-in for the help with the venue." 
Next Volunteer Training: 1/11/15. Find out more by sending an email to volunteer@diginbruntsfield.co.uk or popping into the shop for a form. 
Rocio's Recipe [using food from the shop!]

This is by far the most beloved recipe for Spaniards. 3 mandatory ingredients -potatoes, eggs and olive oil- and one version for each family! This is a dish we eat during all seasons, alone or as a side, for lunch, dinner and even at the beach! One can never get tired of it.
  • 6 East Coast Organic eggs *
  • 3 big or 4 medium potatoes (suitable for frying)
  • 1 or ½ onion (as you prefer)
  • Salt
  • Olive oil
* I use about 2 eggs for each potato, but it totally depends on the size of eggs and potatoes. You might need more eggs if they are very small.
  • Wash and peel the potatoes and onion.
  • Dry with a paper towel / cloth.
  • Cut into thin slices (you can cut the potatoes into slices or cubes, I prefer cubes).
  • Add coarse salt.
  • Heat the olive oil in deep fryer pan.
  • Fry the potatoes and onions (it is better to add the onions a bit later, because they take less time to fry than the potatoes). It is very important to fry the potatoes with a low-medium fire, so they are tender and not crunchy.
  • Move the frying potatoes and onions from time to time.
  • Once the potatoes and onions are tender enough, remove them from the pan and place them in a big bowl (leaving the olive oil in the pan).
  • Beat the eggs and add the potatoes and onions and a bit of coarse salt (because most of the salt is lost while frying).
  • In another (or the same pan), heat some olive oil at medium fire.
  • When the oil is hot, add the mixture of potatoes/onions/eggs.
  • Fry the tortilla for a few minutes until you see is “solid” on one side, then use a plate (a bit larger than the pan) and turn over the tortilla.
  • Fry the other side of the tortilla until is solid. You can turn over the tortilla as many times as necessary until is done. This step really depends on the person as some people prefer having a well-done tortilla and others (like me) prefer having raw eggs in the middle. In order to know how raw/done the eggs inside the tortilla are I recommend you to use a knife or a fork and go to the center and see the tortilla consistency.
That’s it! You can eat the tortilla hot, cold or even with extra fillings. Serve with a side salad or some soup. Keep the leftovers in the refrigerator (it lasts about 2 days).
¡Buen provecho!
To find out when our soup bags are available, to post pumpkin pics and for general shop updates find us on you favourite social media outlet; Facebook, Twitter or Instagram:
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