November 2018 Newsletter

BE IN TO WIN WITH OUR LOVE LOCAL SURVEY!

It is hard to believe that it’s just five weeks until Christmas.  It has been an extremely fast, but satisfying year for the Love Local team.  We are happy to have grown our positive impact on the local community and also look forward to continuing to grow in 2019. 

So that the busy Love Local team can charge their batteries, we will be closed for three weeks over Christmas.  Your final delivery for 2018 will be Wednesday 19 December, with our service recommencing Wednesday 16 January.  Remember you can pause your automatic payment over this period, but please ensure we have your payment 7 days prior to your next delivery.  If you are on holiday at other times over the summer, you can visit your Love Local account to pause your order, or send us the details at info@lovelocal.org.nz and we will take care of this for you.  We have a few customers that pause their Love Local delivery over the summer, as their home vegetable gardens commence harvest.  If this applies to you, keep in mind that we offer a Fruit Bag that can nicely compliment your home-grown vegetables.

We are currently running a survey, to ensure that we are meeting the needs of our community.  If you have not yet provided your feedback, we would appreciate you visiting https://goo.gl/forms/mqssOrCA011OfP8h1 to access the survey.  It only takes a few minutes and gives you the opportunity to enter the draw to win one month of free fruit and vegetables from Love Local.  To everyone who has already provided feedback – thank you.

During November we ran a Meal Plans and Recipes special offer, in which we have provided a plan and recipes for 5 main meals.  They were created from the contents of our Small, Regular and Large Bags, utilising the contents of most home fridges/pantries. 

The feedback from this has been extremely positive, so we are extending this offer into December.  We hope you have found this to be helpful and welcome any ongoing feedback.  

Stay Healthy

Louise Duffy,  Operations Manager

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LOVE LOCAL BAG AMNESTY

As 2018 is drawing to a close, we would like to thank our customers who regularly leave out their empty bags for us to collect. If you have some Love Local bags around home or work to return to us, can you please leave them out at your usual drop off point. Our last deliveries for this year are on the 19th December.

BARBIE MATES

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The humble summer BBQ can often become a bit of a meat overload, with a couple of token salads on the side.  At Love Local we love our veges, so encourage muscling a bit more colour onto the BBQ grill this season.  Let’s make veges the star of the show (or at least an equal co-star).

To help you with vege-based BBQ inspiration here are my top 4 vegetables for cooking on the BBQ.

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CORN: The trick to BBQing corn on the cob in its husk is pre-soaking.  If you put dry husks on the BBQ there is a risk they may catch fire, or burn, which is overdoing the smoky BBQ flavour.  Try soaking corn cobs in a bucket of water for about 15 minutes, then put them on your hot grill.  Turn them regularly for about 25 minutes.  Remove from the heat and peel off husks.  Serve with butter.  Alternately you can put unhusked corn cobs (such as frozen corn cobs) direct onto the BBQ, or cut into smaller sections and add to vegetable kebabs.

ASPARAGUS: This is one of my favourite summer veges.  Not limited to a boring steamed side, it makes a great addition to salads and is awesome straight off the BBQ grill.  Simply baste with a little olive oil, add a sprinkling of salt and pop on the grill for just a couple of minutes.  Remember they are not very thick so do not take much time to heat through and are best under, rather than over cooked.

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COURGETTES: The versatile courgette is normally yielding ferociously through summer, so it is a natural partner on the BBQ.  It is a great addition when sliced and added to a kebab, but like asparagus it is also delicious fried straight on the grill.  To grill I cut lengthwise, baste with olive oil and salt and grill about 3-4 minutes each side.

MUSHROOMS: Button mushrooms are another fantastic addition to vegetable kebabs or large flat mushrooms such as portobello are fantastic fried on the BBQ.  I just put them direct on the hot plate and cook about 5 minutes each side.  They go great with your BBQ steaks, or are a fantastic vegetarian burger option.  If you like a bit more flavour, baste mushrooms with olive oil and herbs, or with pesto before adding to the BBQ.

There are a number of other vegetables you can cook on the BBQ such as capsicums, leeks, potatoes and beans – even radicchio, endive and hearting lettuces can be given the grill treatment, so don’t hold back.  Happy BBQing!

 

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THANKS FOR YOUR SUPPORT SOUTHLAND!

Love Local delivers locally sourced (where possible) fruit and vegetable bags to customers in Southland. This is super convenient and great value for our customers. Our primary charitable activity is our 'Healthy Whanau' scheme, which supports those in need with access to low cost fruit and vegetables.

Buying your fruit and vegetables from Love Local puts money into local businesses and provides healthier outcomes for those in our community that most need it. This will grow in proportion to your support!

If you are not a customer yet and would love to join Love Local, you can order directly from our website www.lovelocal.org.nz or phone us on (03) 928-5073.