Dig-in Newsletter August 2015 
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Dear friends of Dig-in

Edinburgh is so magical at this time of year: it barely sleeps, it's summertime, there are performers everywhere and with our shop tucked up in Bruntsfield, you don't have to crawl through the crowds to get to delicious food!

Firstly a note to tell you about two sessions we have coming up... 

Volunteer Drop-In Sunday: September 6th 2pm-4pm
Please tell your friends and neighbours, or come along yourself! This is a chance to find out what is involved in being a volunteer at Dig-In. Help in the shop or take on a back-room role. Develop new skills or simply contribute your time in a great environment! For more info email volunteer@diginbruntsfield.co.uk

Sign Up for Practical Volunteer Training Sunday: September 20th 10am-2.30pm
Dig-In offers great training in customer service, product knowledge, shop processes and more for prospective volunteers- right in the shop. (Time includes a half hour lunch break). Interested? Email our shop manager Mike at mike@diginbruntfield.co.uk.

Here's what else is going on...
Organic Summer Softies
We've got some of the most delicious Plums and Peaches from East Coast Organics. The plums are the biggest we've ever seen them. Get out a napkin 'cause the sweet juices will be running down your chin! Did you know peaches are a great source of beta carotene, vitamins A and vitamin C where plums are a source of vitamin K, vitamin C and copper?
East Coast Organics website
Our Supplier: East Coast Organics
One of our wonderful suppliers, East Coast Organics, operate a biodynamic farm just 10 miles south east of Edinburgh in Haddington. We get a great range of vegetables, salad, fruit and also eggs from them each Monday, so that's when to stock up! All of their food is delicious, good for you and good for the ground in which it grows. 
Dinner with our Friends at the Fringe
The Real Junk Food Project are running their communal 3 course dinners Wed, Thurs and Fri evenings for all of August using some of Dig-in's food waste and other food that should be for bellies instead of bins. It's a great way to get chatting about food in a welcoming environment. If you want to give it a try, go along at 6.30pm at the Greenside venue on Infirmary St.
The Real Junk Food Project Facebook
Here's a seasonal recipe to try out with our fruits, vegetables and any left over bread!
We love chatting in Dig-in. One of our volunteers got into a great conversation with someone in the shop recently and this has lead to a new recipe section for the Newsletter.  Rocío will bring to you a delicious seasonal recipe every month.  This month’s is a real Andalusian Gazpacho- Rocío says that most people make it by eye but she’s made a recipe for her version especially for you!
Andalusian Gazpacho (Summer Tomato Soup)
Ingredients (for 4 servings)
  • 1 Kg tomatoes (soft tomatoes, like plum tomatoes)
  •  Â½ to 1  small onion  (depends on how much you like onion taste)
  •  Â½ to 1  clove of garlic (again, depends on your taste)
  • ½ to 1 cucumber (Spanish type if possible)
  • 1 green pepper (I also use red pepper, but not spicy)
  • 1 small cup of Olive Oil
  • 2 desert spoons of wine vinegar
  • Around 200 grams of bread from the day before, soaked in water (you can use a little bit more or a bit less, depends on how thick you want the soup)
  • Salt and pepper
  • Optional: Small dices of tomatoes, red and green peppers, cucumber, onion or croutons to add on top for serving
  • Blend the tomatoes, bread, cucumbers, onions, garlic and peppers in a blender, until the mixture is smooth.
  • Add the olive oil, vinegar, salt and pepper and blend again.
  • Add more water (or bread) if necessary, until the desire point of thickness.
  • Place the mixture in the refrigerator a couple of hours and serve very cold (you can add ice cubes if necessary)
  • Serve in individual bowls and add some croutons, veggie dices, or even cottage cheese, nuts or fruits on top.  Gazpacho matches with many things! I love it with apples dices and raisins! So refreshing!
In Andalusia we have gazpacho every day as first dish during the hot season, because is a powerful hydrating cocktail full of vitamins and minerals. A great twist to the recipe is to substitute half of the tomatoes (like ½ kg) for strawberries or watermelon. Just too delicious! And 100% veggie!!

¡Buen provecho!
Check out our facebook and twitter for updates on whats in the shop and foodie/community spirit fostering posts!
Copyright © 2015 Dig-In Bruntsfield Community Greengrocers Ltd, All rights reserved.

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