If you have been into the shop recently, you may have discovered that there are new and exciting smells floating around. This is down to our new herb selection courtesy of Alexmed gourmet herbs and spices.

There is a wide range of herbs and spice with a Mediterranean feel to them which have been mixed together to be used in lots of different meals, such as rubs to put on lamb, herbs for potatoes, for burgers and pizzas. Next time you’re in the shop keep an eye out for them, they are just £1.99 a bag.

February’s product of the month is the cabbage, (I couldn’t find anything seasonally that we could like to Valentines Day, so cabbage it had to be) There are 3 main cabbage types, green, red and Savoy with lots of different varieties falling under those three headings. Cabbages are part of the cruciferous family (cauliflower and sprouts etc). You maybe surprised to know that the cabbage is the 2^nd most consumed vegetable in the world, with potatoes knocking it off the number one spot. The cabbage is an excellent source of vitamin C (ideal for this time of year with flu and colds doing the rounds) it is also high in fiber and low in calories on average one cup of cabbage has 25 calories. (hence the cabbage soup diet) To reap the full benefit of the cabbage, experts recommend steaming, stir frying or eating it raw, as the best cooking methods.

It is thought that cabbages first derived from the wild leafy mustard plant mainly found in the Mediterranean region.  The cabbage season is mainly all year round, but for the best tasting cabbages they should be consumed late autumn early winter.

There are many stories of cabbage uses through out time…yes that’s right they have other properties other than keeping the hunger at bay.

The Romans/Greeks placed great importance on the cabbage for curing and disease or illness. Egyptian Pharaohs used to consume cabbage before a heavy night out on the alcohol, as they believed it allowed them to drink more, cabbage is still used to day as a cure for a hangover, not sure about this myself, but if there is anyone brave enough after a Friday night then let us know how it turns out.

Cabbages and cabbage patches have been used for generation to explain away the age old question ‘were do babies come from’ as mothers used to tell children they came from the cabbage patch (yes that is why cabbage patch dolls were created)

Dutch sailor men used to eat fermented cabbage (saverbrout) as a way of preventing scurvy on long trips across the seas.

So help fight off these February colds, by checking out the Green Valley Grocers wonderful selection of cabbages.

January Kings- 80p each,                           

Savoy cabbages- 90p each

Spring greens- £1 a bag

Green cabbage- 90p each

Red cabbage-80p/Kg     

Organic January King £1.05 each

Organic Savoy -£1.30 each.

This months “product of the month” is the good old dependable carrot. Carrots can be cultivated or also found growing wildly; they both belong to the species Daucus Carota. Carrots can be traced back to the pre 900s in Afghanistan and the surrounding areas, at this time however carrots were purple and yellow. Carrots didn’t reach English shores till the 1400s and were mainly red and white.

It wasn’t until the 1500s in northern Europe specifically Holland that orange carrots (the norm now) first got introduced. I say introduced because there is a tale which suggests that the “orange” carrot was bred in the Netherlands during the 17th century in honor of William of Orange (King William III of England and head of state in the Netherlands 1689) but this story is very unlikely, and that is was simply just a natural mutation.

During World War II carrots were one of the vegetables that were available in high supply, and therefore used as a substitute for scarce food. They also played the role in the “Dig for Victory” campaign and known as Dr Carrot who also had his friend Potato Pete. It was also during this time that the popular saying of carrots will help you see in the dark came about, as people tucked into them believing they would help them see during blackouts. Carrots were also believed to be used as a ruse to help hide the success of the RAF and to keep the airborne vision system a secret.

Here are some other fun facts about carrots that you may not know. 

• Carrots were first grown to be used as medicine rather than food. 
• The average person will consume 10,866 carrots within their lifetime.
• In the future carrots could be used to fuel cars, as a different type of bio fuel, it would take approx 6000 carrots to run a car for a mile. 
• Carrots are travelling 60% further on UK roads compared to the 1970s ( this can be applied to most food). 
• Buying loose carrots (like those that can be found in the shop) rather than pre packed carrots, is better for the environment, as these are bulkier and create more transport pollution and more waste.

The Product of the Month for December is of course Brussels sprouts (much to my objection as many regular customers know I am not their biggest fan).

Brussels sprouts - scientifically known as Brassica Oleracea - form part of the Brassicaceae family and is grown for its small leafy green buds which look like little cabbages. Brussels sprouts as we now come to recognize them are thought to have first grown as early as the 13^th century in Belgium. It is thought that early versions of sprouts were grown in early Roman times. The first written record of sprout production is in 1587 during the 16^th century in southern Netherlands. Brussels sprouts need a temperature range of between 7-24°C to grow with the best yields experienced between 15-18°C and will be ready for harvest 90 to 180 days later. Sprouts contain good levels of Vitamin A, Vitamin C, Folic acid and Fibre. Brussels sprouts can last up to 5 weeks in near freezing conditions before wilting and discoloring and half as long at fridge temperature. In Europe the largest producers and exporters of Brussels sprouts are the Netherlands, producing 82,000 metric tons followed by Germany at 10,000 metric tonnes. The UK is on par with the production of sprouts with Germany, but we don’t tend to export them. Brussels sprouts along with other greens such as cabbage and broccoli contain Sulforaphane, a chemical believed to have potent anti cancer properties. Boiling the sprouts reduces the level of anti cancer compounds therefore steaming, microwaving and stir frying are the best options for cooking the sprouts. Which ever method chosen the key is not to over cook them as this is when the sulphurous odour is released and that is what puts many people off eating them. Generally they take 6 to 7 minutes to cook.

Whether you’re like me a hater and has one a year at Christmas with lashings of bread sauce and a quick swig on something nice afterwards or someone who loves them cooked or raw (like Carol) there are many different recipes out there let us know your favorite and look out in the shop for some, I am sure they will appear in the run up to Christmas.

P.S If you're a local grower and you have some spare sprouts this winter then lets us know we are always on the look out for local produce and producers.

Pumpkins are typically orange or yellow and have a thick shell around the outside, with seeds and pulp on the inside.

The word pumpkin originates from the Greek word pepon meaning large melon. The name then went through many changes by the French and British before if finally arrived at pumpkins by the Americans. Evidence of pumpkins is believed to have first originated in Mexico between 7000-5500 B.C.

Pumpkins are grown all around the world, on every continent except Antarctica (a tiny bit cold for them there) the biggest producers are Mexico, China, India and the USA but remember that they can be grown in Britain, so make sure that you look for British pumpkins first (all pumpkins in the Green Valley Grocer are British, some are even from Slaithwaite).

Pumpkins are grown for many reasons, such as animal feed, food and for ornamental purposes.

Pumpkins love a sunny spot to grown in, the more sun the better. In warmer climates the seeds can be planted straight outdoors, but in cooler climates such as the UK growing the seed inside to start with is more ideal.

Pumpkins have the talent of knowing which way is up so don’t worry about which way the seed is planted, another handy tip is soaking the seed 24hrs before planting softens the shell and allows the plant to sprout easier.

Pumpkins have two kinds of flowers. You guessed it male and female both are golden yellow and by glance look quite similar, by looking closer you can tell them apart. The male flower grows on long thin stems and the females sit closer to the vine on fuzzy round thrones. Then all is needed is a bee and baby pumpkins arrive on the stems.

The Germans have a pumpkin festival each year the Ludwigsburg Pumpkin Festival, one of the main attractions is the pumpkin races on the canal. Large pumpkins are hollowed out and then used as boats. An idea maybe for Slaithwaite next year???? http://www.dailytelegraph.com.au/news/wacky/paddlers-races-in-pumpkins-at-ludwigsburg-pumpkin-festival/story-e6frev20-1225927474091

The shop is now stocking pumpkins so come down and grab one and have a go at a soup, roasting or even just carving for Halloween.