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Recipe Cards & Cookbooks

That's it! The content for the first five recipe cards have been examined, doublechecked to blurriness and now, signed, sealed and delivered to the printers. I think that when they arrive back in their printed shining glory, I may cry.

This is the thing that was missing for me in other veg box services. The huge missing jigsaw piece: information about the items and suggestions on how to use them, handy and unadorned.

The box schemes I have used have had either a repetitive nature; completely lacked handy cooking suggestions or, worse, included a pile of marketing to sort through before finding a hidden recipe. I know there is an argument that you don't need this in the age of the web. And as one of the last library card holders in Essex, I admittedly may be alone in my love of print. I am a book obsessive. I have a reasonable collection of cookbooks in the kitchen that offer daily inspiration, but also various stashes of less-used or specialist recipes and food books elsewhere (145 Maple Syrup recipes, anyone?)

I find something delightful and grounding about having a real recipe, rather than having to google it. I have quite a capacity for curiosity in the kitchen, not really settling until I have tried whatever new ingredient, technique, combination or idea has appeared and researching in cookbooks is part of this. It doesn't get better than Delia for doing something properly, Larousse for complicating matters, Jamie for finding shortcuts, Nadiya for comfort and Hugh for Philosophy.

Which brings us to the content of the recipe cards. Again, I may be alone, but I think there are many cooks amongst us that know how long something takes in the oven (until it's ready, right?) and assume everything cooks at about 180C, and really, use recipes for inspiration. Which is one of the reasons I don't go into great detail on Pear & Potato recipe cards. The other reason is that fruit and vegetables are not exact measurements. How can I suggest you how much vinegar to put in your slaw when I don't know how big your cabbages are? or indeed how acidic you like your slaw. Excuse my double negative, but Pear & Potato recipe cards are not for the non-cook. If you've invested your time and money into a weekly fruit & vegetable box service, I trust that you already have skills. You can chop an onion and season your own food. Not that Pear & Potato recipes are time consuming or difficult. It's just stuff that's a bit different. Cooking confidence is of course a whole other issue, and we hope that our recipe cards and online chats will help you develop both your creativity and confidence in the kitchen

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