Grow Wild - Organic groceries for home delivery in Scotland

Organic Fruit and Vegetables

growwild — Sun, 05 Feb 2012 01:16:00 GMT

All the fruit and veg we have to offer is organic and fully certified by the Soil Association.

Where our produce comes from:

Our organic UK produce comes from a range of suppliers (photos coming soon!) ranging from Bandirran - truly fantastic growers in Perthshire who started producing organically last year, Pillars of Hercules in Fife, Skea Organics in Angus, Macleod Organics in Inverness-shire, some lettuces from Phantassie in East Lothian ......all the way to Timothy, our Cornish veg supplier who manages to grow caulis and other yummy veg down south, when it's too cold up here!

The fruit and veg needing lots of sunshine, and a completely different climate to ours, comes from our continental European neighbours whenever possible, and is only brought in from further afield when the local European seasons have come to an end and availability is limited. Bananas are another thing entirely and always come from further afield on a banana boat!

The organic standards and principles of organic farming are embedded in the philosophy of what we do at Grow Wild. We think it’s easy to tell with the taste and texture of the wonderfully natural produce. All without a cost to our environment.

Boxes

We offer a variety of boxes to suit every size of household.

In each box, you will find an interesting selection of vegetables including root, green, and other, together with some fruit where appropriate. We vary the contents of each box on a weekly basis and if we include a more unusual vegetable, then we include a recipe or two so that cooking it is made easy!

Pick your own

Fresh Fruit and Vegetables can also be packed to order. If you let us know you are interested in ordering specific produce, rather than having an assorted box delivered, we will include you in our email list of available produce. This is emailed out every Friday - you fill in what you would like, and we pack and price exactly what you want!

Please see our Organic Groceries page for our pricelist, or register for our Organic Groceries Delivery Service now!

Grow Wild: Organic produce delivered to your home or office

Admin — Fri, 27 Jan 2012 10:21:00 GMT

It's all about the taste (not to mention the environment, health, lack of chemicals....we could go on.....)

More awards for Grow Wild! Grow Wild was awarded another 2 commended awards in the Soil Association Food Awards 2011 (announced 27 July 2011). In addition to a highly commended in the 2009 Organic Food Awards 2009 : The Times & Soil Association (published in The Times, Saturday 12th Septmember 2009), and a commended and highly commended in the 2008 Awards. Needless to say, we are highly delighted!

Grow Wild gets a mention in Jamie Oliver's magazine Jamie (Dec08/Jan 09)!

We have won various prestigious awards and had some great press over the last year - so if you want to find out more, then we have listed some of them in the Press and Awards section on the site.

We supply an extensive range of organic groceries, including locally sourced fresh produce, Mediterranean fruit and vegetables, award winning organic meats and cheeses, fantastic organic wines, organic dairy products and store-cupboard goodies, toiletries and environmentally friendly household products.... the list goes on...

We deliver to your door in Edinburgh, Glasgow and throughout Central Scotland.

Our organic fruit & vegetable boxes start from £11.75.

We also provide wholesale supplies for customers throughout Scotland.

Check out our product list on the 'Organic Groceries' page to have a look at the whole range of what we do!

Bakery

growwild — Mon, 23 Jan 2012 11:39:52 GMT

A LOCAL BREAD SUPPLIER (at long last…and it’s delicious!)

It has been a long time coming, but we are delighted to let you know that we have negotiated a fresh bread supply from Hedgerow Bakery in Stoneyburn. Paul, the baker, has just set up his new premises, and will be supplying us from the week of January 30^th. The loaves will be baked overnight and delivered fresh to us on the morning of your delivery – doesn’t really get any better!

Paul uses organic ingredients, and is underway with the certification process with SOPA to get his organic license, although these things do take time. I couldn’t recommend these products more highly and do hope you would like to have some delivered along with your regular box.

Bread type (all unsliced)	Small (400-600g)	Large (800g)
100% Wholemeal Cob	£1.95	£2.95
White Cob	£1.95	£2.95
Granary/seeded Cob	£2.20	£3.20
Sourdough Cob	£2.20	£3.20

Lead times are reasonably lengthy, especially since the sourdoughs take their time in the preparation, and so we need to have all bread orders by:

Fridays noon for deliveries on the following Tuesdays & Wednesdays

Mondays noon for deliveries on Thursdays

Tuesdays noon for deliveries on Fridays

Obviously if you add a loaf or two to your regular order, we’ll get it ordered up for you, and you won’t need to get in touch every week! We are happy to start taking bread orders now for the week of 30^th January to get the whole thing moving and give Paul and idea of how many loaves he’s going to have to bake for us each day!

Marmalade, Seville orange

growwild — Mon, 23 Jan 2012 10:53:53 GMT

Seville Orange Marmalade

What you need (to make 6 jars or thereabouts):

1kg Seville oranges, 1 lemon, 2kg sugar, 2.5 litres water, large pan, 6 jam jars

What to do:

Cut the oranges and lemons in half and squeeze the juice out. Retain the pith and pips and place in a piece of muslin and tie tightly. Put the juice into a large preserving pan along with the water, and muslin bag. You can either prepare the peel in the proper way by quartering the oranges and lemons and then cutting into very fine strips oryou can do what I do (I usually make 40 or so jars, so am all for time-saving approaches), and throw the orange and lemon husks, once quartered, into a food processor, and chop into little slivers (well, more like chunks) this way! Put the peel in the preserving pan with the water, juice and muslin bag. I leave this all to soak overnight so that the peel is softened prior to cooking.

Having left overnight, add in the sugar, and heat the contents of the pan gently, stirring to ensure the sugar has melted. Bring to boiling point and leave it on a rolling boil for about 15 minutes. Extract the pectin from the pips and pith by squeezing the muslin bag with a wooden spoon. Do this a few times during cooking. You need to check if the marmalade has reached setting point, and you can do this by dropping some marmalade on to a chilled saucer, putting in the fridge, and checking whether it has a wrinkly skin on the top if you push it gently with your finger.

Keep checking until your setting point has been reached (have a few saucers chilled in the fridge), and then turn off, and leave to sit for 20 minutes. Remove any scum on the surface with a spoon. This is a good time to sterilise your jars, by washing and heating in the oven, or by already having run through a dishwasher.

Remove the muslin bag (giving a last squeeze), and stir the marmalade to distribute the peel. Put into jars using ladle or jug (please be very careful, I have survived a few nasty burns), and seal with wax disc and lids whilst hot. Done! This sounds complicated, but it isn’t, really!

Organic Meat & Poultry

growwild — Fri, 13 Jan 2012 13:05:00 GMT

We are delighted to be working with Sascha & Hugh Grierson at Newmiln Farm in Perthshire. Some of you may have tasted Sascha’s chickens since they have been making their way to Grow Wild over recent months. The whole range is cheaper than our previous supplier, so we would encourage you to try this most delicious meat and poultry. Why not add a whole chicken to your regular order and get a few fantastically tasty dinners out of it?

Pork	price/kg	Chicken	price/kg
Pork Tenderloin	£27.40	whole	£8.70
Loin Chops	£16.95	breast	£22.79
Leg Steaks	£15.95	Thighs bone in	£13.15
Diced Pork	£12.50	drumsticks	£7.95
Pork Mince	£12.50	leg quarters	£11.95
Pork Sausages	£12.50	wings	£4.95
Rolled Leg	£15.95	stock carcases (2 in pack)	£5.00
Rolled Shoulder	£11.50	livers	£14.25
Pork Loin Roast	£17.75	goujons	£20.95
Pork Gigot (Bone in)	£13.75	oysters	£20.25
pork belly	£12.75	stir fry	£11.95
Bacon (packs approx. 150g)	price/kg	Beef	price/kg
Back Bacon	£21.95	Sirloin Steak (limited)	£30.95
Streaky bacon	£18.95	Rump Steak	£21.75
		Rib eye steak	£28.55
Lamb	price/kg	Quick Fry Steak	£20.95
Double Loin Chops	£18.35	Braising Steak	£13.60
Chump Chops	£20.55	Stewing Steak	£13.15
Leg Steaks	£17.75	Steak Mince	£12.50
Lamb Mince	£13.75	Beef Burgers	£11.45
Diced Lamb	£14.80	Beef Sausages	£11.45
Rolled Lamb Noisette	£21.75	Rolled Topside	£15.45
Rack of Lamb	£22.25	Rolled Silverside	£14.80
Gigot Roast (on bone)	£16.60	Rolled Brisket	£12.50
Rolled Gigot	£19.99	Rolled Rib Roast	£26.20
Rolled Shoulder	£13.65	Rolled Sirloin Roast	£29.95
Lamb Shanks (each)	£3.10	Sirloin on the Bone	£27.15
Neck Fillet	£19.40	Rib of beef on Bone	£22.50
kidneys (per pair)	£1.85	boiling beef	£8.40
lamb shoulder on the bone	£11.40	Featherblade	£13.38
lamb's liver	£14.80	Shin of Beef	£11.35

Deadlines for ordering are Friday noon for the following week’s delivery so that the Griersons can book and schedule preparation and so that our orders are fulfilled. We would like to commence supply on the week of 30^thJanuary, and are taking orders now!

Kale Chilli & Garlic Pasta

growwild — Wed, 04 Jan 2012 11:24:00 GMT

You will need:

A fantastic recipe that takes 15 minutes from start to finish, that is remarkably good for you. Have a go!

What to do:

Cook the pasta following packet instructions. Put the kale in a colander and pour over a kettle-full of water. Leave to drain. Heat a good glug of olive oil in a pan, add the garlic and chilli and cook gently for 3 minutes without browning. Add the kale and cook for about 3-4 minutes until tender.
Drain the pasta and add to the pan with 2 tbsp of the cooking water. Toss everything well, season with freshly ground pepper and salt then serve. Grated parmesan goes very well with this too to finish off the flavours..

Xmas Recipes

growwild — Sun, 06 Nov 2011 17:03:00 GMT

CELERIAC REMOULADE

Whole celeriac

Mayonnaise - approx 3 tbsp

Organic double cream - approx 3 tbsp

Baby capers - 1 tbsp

Dijon mustard - 1-2 tsp

Parsley

Peel the celeriac and chop into fine matchsticks or grate the celeriac in a food processor.

Mix through the rest of the ingredients, adding the finely chopped parsley to taste. The amount of mayonnaise and cream required will vary depending on the size of the celeriac. Season to taste.

PICKLED CUCUMBER

Cucumber - halved lengthways and thinly chopped into half moons

White wine vinegar - approx 1-2 tbsp

Caster sugar - approx 3 tsp

Sea salt - approx 1 tsp

Fresh dill - a good handful, very finely chopped

Combine all ingredients and serve immediately or leave to marinade

CAULIFLOWER PUREE WITH CHEESE

Approx 500g cauliflower florets, stalks mostly removed

Approx 300 ml double or whipping cream

Approx 150g Godminster Cheddar or Scottish Smoked Dunlop cheese, grated

Salt and pepper

Knob of butter

Preheat oven to 180c/350f/gas 4

Cook cauliflower in lots of boiling water until very soft. Strain and place into oven on a tray to dry out for 5 mins.

Heat cream and butter, add grated cheese and season. Add this mix and dried cauliflower to blender and puree.

APPLE SAUCE

Approx 900g sliced and cored apples

4-5 tbsp cold water

1 tbsp brown or caster sugar

Juice of half a lemon

50g butter

Place the sliced apple in a saucepan with the water and lemon juice. Cook over low heat, stirring occasionally for about 12-15 minutes until the apples have softened. Stir in the sugar and whisk in the cubes of butter and keep warm. If cold apple sauce required, omit the butter.

SMOKED PAPRIKA, MUSTARD AND MAPLE GLAZE

200ml maple syrup

2 tbsp mustard

2 teaspoons smoked paprika

Mix the glaze ingredients in a jug. When ham has boiled and is ready to go into a hot oven, Pour half the glaze over the ham fat, roast for 15 mins, then pour over the rest and return to the oven for another 35 mins, basting with the pan juices 3-4 times as it bakes.

PORT GLAZED SHALLOTS

30 shallots, peeled

150g/5oz butter

3 tbsp caster sugar

175ml red wine

175ml port

600ml/1 pint beef or vegetable stock

1 fresh bay leaf

1 lemon, zest only

1 tsp dried thyme

Simmer the shallots gently for 4-5 minutes in a pan of boiling water to soften. Drain.Heat the butter in a frying pan, add the shallots and fry gently until golden-brown, about 3-4 minutes. Add the sugar and stir until it melts and begins to caramelise and coat the shallots.Mix the wine, port and stock together in a bowl. Add a quarter of the wine mixture to the pan with the shallots and bring to a boil, then add the bay leaf and lemon zest. Reduce the heat until the mixture is simmering, then continue to simmer until the liquid has reduced to a glaze.Add some more of the wine mixture to the pan and simmer again until the liquid has reduced to a glaze. Add the remaining liquid bit by bit, reducing each time, until the shallots are coated in the glaze.

Celeriac Remoulade

growwild — Sun, 06 Nov 2011 16:53:00 GMT

Celeriac Remoulade

Whole celeriac

Mayonnaise - approx 3 tbsp

Organic double cream - approx 3 tbsp

Baby capers - 1 tbsp

Dijon mustard - 1-2 tsp

Parsley

Peel the celeriac and chop into fine matchsticks or grate the celeriac in a food processor.

Mix through the rest of the ingredients, adding the finely chopped parsley to taste. The amount of mayonnaise and cream required will vary depending on the size of the celeriac. Season to taste.

PICKLED CUCUMBER

growwild — Sun, 06 Nov 2011 16:50:00 GMT

Cucumber - halved lengthways and thinly chopped into half moons

White wine vinegar - approx 1-2 tbsp

Caster sugar - approx 3 tsp

Sea salt - approx 1 tsp

Fresh dill - a good handful, very finely chopped

Combine all ingredients and serve immediately or leave to marinade

Eggs en cocotte with (or without smoked salmon)

growwild — Sun, 06 Nov 2011 16:34:00 GMT

Eggs en cocotte with smoked salmon. (Or without)
An Elizabeth David moment.

A ramekin. Add a few flakes of smoked salmon. Break over an organic egg, cover with a spoonful of organic double cream. Bake in the oven for 4 to 5 minutes until the egg is just set.

Eat with a spoon and a glass of Blanc de Noir Champagne. Season as required at table.

Traditional luxury.