20
Apr
2017

West Country Spring Greens and Cabbage are in Season

April sees the arrival of the peak period for the first cabbages of the year, spring greens. Rich in beta carotene and vitamin C, these leafy green vegetables are a delicious way to top up your immune system, and keep your eyes and skin healthy.

F. Milford and Sons source our spring greens and cabbage from Stone, a vegetable supplier in the West Country.

There are lots of great ways that you can enjoy spring greens and cabbage; from stir-fry’s to soups and stews, or you could just have them as a side dish with one of your favourite meals. Here is a very simple recipe which you can use for your spring greens:

Spring Cabbage with Mustard Seeds:

Ingredients:

1 tbsp olive oil

1 tbsp mustard seed

1 small onion, finely sliced,

1 garlic clove, crushed

1 tbsp grated ginger

500g spring cabbage, shredded

Method:

  • Start by heating the oil in a frying pan, then cook the mustard seeds until they are starting to pop. Then add the onion, garlic and ginger and fry until golden. Next, put in the cabbage and stir, ensuring that it is fully coated in the spices. Cook for 5 mins until tender, then season and serve immediately.

 

The best time to buy spring greens and cabbage is from April – June, as this is when they are at their best. To put in an order, or speak to us about any of the other West Country vegetables that we supply, then contact us today on 01392 274 035, or email steve@fmilfords.co.uk.

13
Dec
2016

5 Tips From Your Local Grocer To Help You Reduce Your Food Waste

F. Milford and Son’s, Exeter’s local grocer and wholesale food supplier, care a lot about the environment and try to look after it in any way that we can. Food waste is something which negatively impacts our environment; here in the UK we throw away 7.2 million tonnes of food each year!

This has multiple affects; if it is put into landfill then it will produce methane, a greenhouse gas – which absorbs the sun’s heat and warms the atmosphere. It also means that all the water, energy and time which was put into producing the food was wasted, and that we have spent a lot of money on food which we have not used.

At F. Milford and Son’s, we minimise the amount of food that we send to landfill, by donating any produce that has passed its sell-by-date to local farmers. We also offer products that are not at their best, but perfect for making soup with, to our customers at reduced prices. But there are other options – here are 5 simple ways that you can reduce your food waste too:

1.     Freezing food – You can freeze food right up until its ‘use-by’ date, you don’t need to freeze it on the day that you purchased it. This is a great tip for cutting down your food waste as you can freeze things that you know you won’t be using for a while, though always be aware of how long things can be frozen for before they should be thrown away. Here is a helpful chart which has information on the ‘freeze-life’ of different foods.

2.     Plan your meals and make a list before you go shopping – This is a great way to ensure that you don’t buy things that you don’t need. When you plan your meals for the next few weeks, go through your cupboards and fridge/freezer to write down what you already have. Then you will know exactly what it is that you need to buy from the shop and what you don’t.

3.     Reduce portion sizes – Most of us tend to over-produce food for our meals. By reducing these portions, you will lower the amount of food that you throw away because you haven’t eaten it; leaving you with more ingredients to make other meals. If you do make a bigger portion than you meant to, then a great way to reduce food waste is to use the leftovers as lunch or dinner the next day.

4.     Re-sealing food in airtight containers or packaging is also a handy way to reduce your food waste. By doing this, you can make your food last longer than it would in the open and won’t need to buy more food for longer. Also, most food comes in packaging which helps it to last longer, so don’t give in to the temptation to remove the packaging which products are sold in.

5.     Knowing the difference between ‘use-by’ and ‘best-before’ dates will help you better understand which foods can be saved for a later date and which ones need to be eaten sooner:

Use-by: the ‘use-by’ date is very important for safety; foods cannot be eaten after this date has passed. This date is used on foods which go off quickly such as meat and eggs. You cannot freeze food after its ‘use-by’ date as it will already be unsafe to eat.

Best-before: this date is to do with quality rather than safety. Foods with a ‘best-before’ date can be eaten after the date has passed, though it won’t be at its best and won’t taste as good. These dates are used on frozen, tinned and dried foods.

As a local grocer and food supplier, we hope that you have found these food waste reduction tips helpful and you can use them to help reduce the staggering amount of food that is thrown away yearly in the UK and save yourself some money in the process. Contact us today if you would like to discuss the different products that we have available or to put in an order.

28
Apr
2015

Salads are not just for summer

Milfords delivers wholesale salad vegetables to customers across the South West of England. Milfords supplies salad vegetables whole, loose, washed, and bagged. We prepack and prepare salad vegetables, too.

Milfords provides a wide range of ambient British and exotic salad produce. We supply many varieties of tomatoes, lettuce, mixed leaves, peppers, onions, and mushrooms.

We also sell herbs and vegetables for making pickles, coleslaw, and dressings – the perfect accompaniment to any salad.