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Soups

Right, here we go first time blogging!


The soups have been sinned up and there is 1 that's free - that is the Tomato and Red Lentil (that means 'none' to "Slimming World" people, i.e. you can eat as much as you like on the diet) The Broccolli and Cauliflower is 9 sins (so be careful), Spicy Parsnip is 7 sins; Potato, Leek and Cheddar is 3 sins; there are 2 more varieties but they are not available in the shop this week, so we'll have to wait and see.


We had a very busy day today, keep it up shoppers.

Waiting for Mr Chilli-chewer

Today at the shop, me and Ange waited in anticipation for one of our favourite customers to come in to get his usual bag of veg and a handful of chilies to chew, raw. He swears they're helping him give up smoking. Don't know his name but when I find it out I'll blog it, with a pic if poss, so you know who I'm talking about.

He was missing Ange's fierce little birds eye chillies (variety Demon Hot), homegrown in Wellhouse, so she brought him some in. They're waiting behind the till so Mr Chilli-chewer, if you're reading this, your chillies await.

The GVG always buys local where possible, and sometimes even goes without produce out of season if it thinks the food miles are just too much (eg importing asparagus from Peru). The chillies are coming all the way from Cairo, and they're still not as good as Ange's. It's a cliche I know, but local and home-grown always tastes better.

Ange used to be a teacher but now she's a grower and a shop girl, working at the GVG two days a week and usually more. She can't seem to keep away - she gets excited about something and just has to come in and do it!

She grows her chillies in an enormous greenhouse which is visible from space. You can see it on googleearth. It's huuuuuuge. In the summer she also grows tomatoes, peppers, cucumbers, aubergines, strawberries, peaches and apricots in it. Roll on summer! For now, the greenhouse houses the citrus trees to keep them frost-free til they can go outside again.

Good to buy local produce just now includes the winter roots, leeks (leek and potato soup, yum!), mackerel from the east coast, honey from Joyce Jones in Elland and brownies home-baked in Marsden. And of course the Handmade bakery bread, which our customers often remind us is the best in the world. And then there's Longley Farm dairy produce. I've grown up on it and I wouldn't settle for anything less.

There was recipe on telly the other day for creamy smoked hadddock chowder made with leeks, potatoes and sweetcorn. The sweetcorn we can't provide locally right now but the rest we can. Not bad for a little shop that was failing six months ago.

People power! Peace! That's me signing off.

Today at the shop... Fri Feb 5th

Today at the shop.... the excitement was building amongst certain members of staff and customers. The impending rugby league Huddersfield Giants vs Bradford Bulls opener was the focus of conversation. In the shop, the nearest items we have to signify our Giants' claret and gold colours are probably the shiny Mackintosh Red apples (30p each) and the massive blood oranges (60p each) which are flying off the shelves very swiftly.

By the evening, we were delighted with the 24-12 win, what a great start to the season!

It has been suggested that if, in a parallel 'fantasy rugby league' universe, the shop was to sponsor a Huddersfield player, we could have our very own 'Jolly Green Giant'! Surely Eorl Crab('apple')tree is the obvious choice?

Today at the shop... Thu Feb 4th 2010

The Good Soup Company


Today at the shop... our attention was all centred round the 'Big Fridge'. Jostling for position were all five varieties of the Good Soup Company's homemade soup.


This is another local business which started in owner Mike's kitchen in Emley and has now moved into a commercial kitchen in Dewsbury (we think Dewsbury is local enough and it's where I was born). We are anticipating a rush on these soups, as word has got out that, not only are they gluten-free (apart from the Ham Hock one with pearl barley in it), but also some carry ZERO SINS! Carol is inspired now to 'sin up' other items that we stock.


For the uninitiated, to 'sin up' (vb) means to calculate the calorific value of an item of food/drink and convert it into SlimmingWorld currency ('sins'). So, we welcome everyone at the GVG, sinners or otherwise, but if you're looking for great tasting, healthy and warming soups that are 'sin-less', the Good Soup Company soups are here...


And this week's special, the carrot and linseed baguettes, warm from the HandMade Bakery's ovens are perfect with the soup (not yet 'sinned up' though).


 


 

Today at the Shop... Wed Feb 3rd 2010

rhubarb

 

Today at the shop... we had a double bill of star attractions. Featuring on shiny new 'Local/Organic rack' outside the shop was PREMIUM GRADE CRIMSON CROWN FORCED RHUBARB, direct from Oldroyd's the grower at Carlton in the Yorkshire Rhubarb Triangle. Our 'Calendar of Seasonal and Local Produce' has begun with a month of rhubarb.

 

 

Oldroyd's has been growing rhubarb for five generations and every year people flock to see their crop growing in the dark in the forcing sheds, harvested by candlelight. It's said you can hear it growing! It's also called 'champagne rhubarb' which gives you an idea of its status in the fruit and veg world. Apparantly it has only 7 calories per 100g and a high level of calcium. This stuff is pink and delicate and delicious. 

                         Oldroyd's forced rhubarb shed

Meanwhile inside the shop, featuring on 'Central Aisle' rack, a second batch of Dee's home-made chocolate brownies and carrot cake is taking the limelight. We like supporting local businesses at the GVG and Dee is in Marsden. She bakes the most beautiful things, if you need a cake for a birthday or special occasion, check out what she can do for you on her website.

As the snow piled down and the temperature dropped yet again in the shop, we tried to help a customer out with advice on baking beetroot without it shrivelling. To peel or not to peel? Foil or no foil? Oil or liquid? Everyone had a different idea - do you have the definitive recipe for baked beetroot? If so we need it here!       

My own, personal favourite thing to do with beetroot is beetroot crumble (as a side dish not a pudding). My friend Bridget, who is a fantastic cook and has ski chalets in France and Whistler, invented it. You cook the beetroot, then mix with fresh ginger and sour cream, then top with brioche breadcrumbs mixed with melted butter and herbs. Many a friend has claimed not to like beetroot but this tends to sort them out!

Come to the GVG for your winter fruit and veg, it's great!

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