VEG BOX CUSTOMER FEEDBACK
Recent Complaints - we are aware of some recent damage-in-transit problems which we're working with our courier to resolve and have also added in some new padding solutions to the box. Apologies for this and thanks so much for your feedback.
Feedback is brilliant and helps us make things better! Please take a moment to share your thoughts on this week’s veg box - your input helps us deliver a better experience.
WHAT'S IN YOUR VEG BOX
Your box may include:
Delivery:
Irish Organic: Potatoes, carrots, apples, garlic, turnip
GIY Farm Organic: Kale cavolo Nero, leeks
Surprise from GIY Farm Shop
Collection:
GIY Farm Organic: Salad, purple sprouting broccoli
Irish Organic: Potatoes, carrots, onions, apples, turnip, white cabbage
Surprise from GIY Farm Shop
Why are the boxes for collection at GROW HQ and delivery different?
There are two reasons. Some produce like salads, leafy greens and sprouting broccoli doesn’t fare so well in the delivery box as they wilt quickly, whereas at HQ we can keep them refrigerated until the customer arrives.
Timing - some of our organic suppliers don’t deliver until later in the week when the boxes for delivery are already shipped.
Ingredients
- Chicken portions (thighs or drumsticks work great!)
- 500g potatoes, cut into chunks
- 2 carrots, peeled and cut into batons
- 1 leek, washed and sliced into thick rounds
- 2 apples, cut into wedges
- 4 garlic cloves, lightly crushed
- Olive oil
- A knob of butter
- Fresh thyme or rosemary
- Salt and freshly ground black pepper
- 200ml chicken stock
Method
- Preheat your oven to 200°C (180°C fan).
- Add the potatoes and carrots to a large roasting tray, drizzle with olive oil and season generously with salt and pepper.
- Add the garlic and fresh herbs, then toss everything together.
- Nestle the chicken portions amongst the vegetables and rub with olive oil, salt and pepper.
- Scatter the apple wedges and leeks around the chicken, then pour the chicken stock into the bottom of the tray.
- Dot the chicken with a little butter and roast for 45–55 minutes, depending on the size of your chicken portions, until the chicken is golden, cooked through and the vegetables are tender.
- Turn the vegetables halfway through cooking and baste the chicken with the tray juices. If the chicken needs a little extra colour, turn up the oven for the final 5 minutes.
- Allow the chicken to rest for 5–10 minutes before serving.
- Spoon over those lovely roasting juices and serve straight from the tray.
MEET OUR SUPPLIERS
In the leaner hungry gap months we supplement our GIY Farm produce with organic produce from trusted suppliers in Ireland and the EU.
Astrid and Ingrid Rog - BIO-Centre Zann, Berkel & Rodenrijs, The Netherlands
ZANN is located in Berkel & Rodenrijs. Plants such as peppers, tomatoes and cucumbers are the heart of the company.
Philip Draper - Coolnagrower, Birr, Co. Offaly
Coolnagrower offers the discerning consumer a wealth of experience in the production of fresh tasty and nutritious organic vegetables.
Beechlawn Organic Farm, Co Galway
Beechlawn Organic Farm is recognised as a producer of the best quality organic vegetables in Ireland.
Richard Galvin, Clashganny Organic Farm, Co Waterford
Richard and Sheila Galvin have been growing their tasty organic eating apples for nearly 20 years in their organic orchards near Portlaw, Co Waterford.
Vincent Grace, Riversfield Organic Farm
Certified organic vegetables and salad leaves.
