Organic, Plastic-Free Fruit & Veg
Why choose organic, plastic-free fruit and veg this New Year?
We know not everyone’s New Year’s resolutions will be focussed on food. Whilst many may take the opportunity to move towards a healthier lifestyle where diet is concerned, there’s a whole load of resolutions that look at the bigger picture. One example may be to reduce carbon footprint, helping to better the environment by cutting out single-use plastic, reducing individual fuel consumption or supporting organic, regenerative food production. One way to combine the common New Year’s resolutions of a healthy lifestyle and becoming more environmentally conscious is to choose plastic free, organic fruit and veg…
Why Choose Organic Fruit & Veg?
Not only is consuming more fruit and veg a good step in living a healthier lifestyle already, but choosing organic fruit and vegetables is even better. Organic vegetables and fruits are grown in a completely natural way, avoiding the use of artificial fertilisers, pesticides and herbicides. This means you’re exposing yourself to less chemicals, whilst also enjoying organic veg that is brimming with natural vitamins, minerals and flavour.
On the Eversfield Organic Farm, we also carefully compost any wastage fruit and vegetables in our on-site Market Garden. This ensures we naturally keep our soils fertile by returning the nutrients from the fruit and veg to the soil. In turn, this naturally nutritious soil produces organic veg and fruit that is bursting with nutrients, as our closed loop sustainability circle continues. Organic fruit and vegetables are also known for being that much tastier due to its natural growth. Sounds like a win, win to us.
Our Plastic-Free Picks
At Eversfield Organic, we’re proud of our wide range of organic fruit and veg, which is almost completely plastic free. Whilst there is always room for improvement, we do understand that some fruit and vegetables need plastic to keep it as fresh and damage-free as possible. With this in mind, we continue to use as little plastic as possible whilst we seek better ways to keep our leafy greens and softer items safe. If you’re looking to avoid the plastic this New Year, we’d recommend staying away from our leafy greens (Salad Leaves, Chard, Spinach, Kale), Sky Sprouts and Cherry Tomatoes. Our organic Blueberries also come in plastic packaging, however this is biodegradable – something we’re looking into expanding to the rest of our plastic products in the future.
Other than these organic fruit and vegetables, the rest of our selection is completely plastic free. Our most popular plastic free veg and fruit includes organic Broccoli, Organic Carrots, organic White Potatoes, organic Mushrooms, organic Avocados, organic Oranges, organic Apples and organic Bananas. Shop our full range of organic fruit and veg here. Also keep your eyes peels for a dedicated plastic-free veg box, coming soon.
Wondering what to do with all that plastic-free, organic veg? Why not try this delicious winter dish, packed with freshness, flavour and plenty of zing, courtesy of our friends Han & Becks. The vegetable base of this vegetable recipe creates a perfect nest and retains a slight bite to balance the soft organic eggs.
For the vegetable base:
- Organic White Potatoes, 400g
- Organic Swede, 160g peeled
- Organic Leeks, 150
- Organic White Onion, 100g
- Organic Garlic, 2 cloves
- Organic Tomatoes, 350g
- Organic Yoghurt, 100g
- Chilli Flakes, 2 tsp
- Salt, ½ tsp
- Organic Olive Oil, 3 tbsp
For the salsa:
- Organic Brussels Sprouts, 85g
- Organic White Onion, 30g
- Organic Garlic, ½ large clove
- Organic Red Chilli, 1
- Organic Parsley, 5g
- Organic Coriander, 5g
- Organic Lemon Juice, 2 tbsp
- Organic Olive Oil, 4 tbsp
- Pinch of Salt
- Organic Medita, 60g to finish
- Organic Eggs, 4
- Preheat the oven to 180 degrees.
- Grate your potato and swede using the largest grating size and add to a large bowl.
- Add the salt into the veg and stir in.
- Thinly slice 60g of the onion and leeks and put into a pan with olive oil and fry on a low heat.
- Whilst the onion and leek fry, put the rest of the veg base ingredients into a food processor and blitz until smooth.
- Add the mixture to your potato and swede and stir in well.
- Once the onion and leek have softened and started to brown, turn off the heat and add your potato and swede, combining everything in the pan.
- Gently level out the mixture until it’s about 1 inch in height, but don’t flatten completely. Place the lid on the pan and put in the oven for 20 minutes.
- After 20 minutes, take off the lid and cook for another 20 minutes to crisp the veg.
- Whilst this is cooking, make the salsa by placing all the required ingredients into a clean blender and blitzing until thinly diced.
- Once the veg has been finished baking, make 4 small wells into the mixture with the back of a large spoon.
- Crack and carefully add the organic eggs into the wells and bake lid-off for another 8-10 minutes.
- Once cooked, spoon the salsa over the top (to taste) and finish with the crumbled organic cheese.