The veg box doldrums

March 24, 2007

I’ve said before, a calm and placid frame of mind is essential to fully appreciate the joys of the weekly veg box. Well, this mellow mood is easy to take for granted when you’ve got it, and hard to recapture when you ain’t. The first few months of 2007 have found me and the MC sailing the choppy waters of financial and professional uncertainty. The worthy pumpkins and stolid beetroot of the March veg box have failed to distract us from our workaday worries.

But now I spy calmer waters ahead. And the arrival of spring is promising to make the whole veg box fandangle more a pleasure than a duty, a source of anticipation rather than trepidation. I feel warm sunshiney good times are just over the horizon. And as the clocks go forward, thank god, I feel a resolution coming on… to throw myself wholeheartedly back into the contemplation of all things vegetable.

And as I unloaded this week’s box into the fridge this morning, I felt the urge to sing again – quietly at first, then slowly, slowly building to a crescendo … Onward veg box soldiers, Marching as to war, With the Soil Association, Marching on before….

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9 Responses to “The veg box doldrums”

  1. crzy_rgntnn Says:

    Oh, dear… just make sure your clients never get this URL, will you?
    🙂 You make me laugh, Toaster. Whatever your state of mind, please don´t lose your sense of humour.
    Take care,
    Crzyxx

  2. oldbirdofdevon Says:

    Nice to have you back, have missed you.

  3. amalee issa Says:

    welcome back you two. missed you both. the bacon and lambacon were both revoltingly salty, so much so that i felt my left side drooping ready for the stroke. but chopped into lumps, both made great addition to bean stews! amalee

  4. gastropunk Says:

    this whole lambacon thing is a tad disturbing. is there a precedent for salted lamb? it sounds like something sailors and pirates would have survived on for months in bygone seafaring days, inevitably leading to scurvy, madness and death.

    as for the over-saltiness – i found leaving the meat in salt for half the time recommended (about 3 days) was about right for salted belly pork.


  5. I’m not sure if I’ve said this before, if so I apologise for my bad memory.
    Isn’t the reason that we have so many sorts of salted pork because pig it isn’t hung like beef and lamb?
    The fat from the lamb is the only sort of fat my mother would never bother to store for using later. While the ‘fridge, and before that the larder, was thick with little bowls of dripping, bacon fat, suet, lard and god only knows what “not being wasted” lamb fat went straight out to the bin.

  6. gastropunk Says:

    So the difference is in the hanging? That’s interesting. I wonder why that makes a difference to a meat’s saltability (if that’s a word…). On the other hand, you do get salted beef, which I think is prepared by soaking in salt water rather than a dry cure, although I could be wrong about that.


  7. But it’s more likely that I’m wrong. The idea came from a half remembered conversation with a friend of mine who now only farms sheep, but has had pigs in the past; I’ll have to ask her again and take notes this time.

  8. amalee issa Says:

    i think the whole lambacon thing is an issue because derbyshire is overwhelmed with sheep. everywhere you drive, there they are. and derby county fans are traditionally called sheep-shaggers, so i suppose the obsession with lamb comes with the geography. i like the sound of jeni’s upbringing. i once came home from primary school to find half a pig’s head in the fridge instead of R White’s… “brawn for tea tomorrow then, mum?”


  9. […] brave attempts at curing her own lambacon seem to have a precedent here. Are her pioneering experiments with salting lamb evidence of a […]


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