Weekly fruit and veg stall offering ‘pay as you feel’ produce
A new fruit and veg stall offering affordable produce for students and staff has been launched at Teesside University.
The Veg Patch project is run by Hazel Wright, the University’s Wellbeing Services Co-ordinator, and will be in the Middlesbrough Tower foyer every Friday from 11.00am until 2.00pm.
It offers produce which is surplus to requirements and people can pay as much as they feel, making fruit and veg more accessible and affordable. All money raised goes back in to running the project.
In addition, customers are offered information about healthy eating and given recipes to help them cook up something new.
Hazel has been working with Co-op, which is supplying the surplus fruit and veg. She has also teamed up with Middlesbrough Environment City which is running the Veg Power project, a national campaign to encourage young people to eat more fruit and veg.
“I have been keen to set up the Veg Patch for a while now and, as well as encouraging people to eat healthily, it also gets them thinking about food waste,” explained Hazel.
“We have had a couple of pop-up stalls and the response has been really positive. Now we will be stationed in Middlesbrough Tower every Friday and want to encourage as many people as possible to come along and use the service.”
Dr Mark Fishpool, Director of Middlesbrough Environment City, said: “We are an independent charity supporting healthy and sustainable living and are delighted to be working so closely with Teesside University. The Veg Patch is a fantastic initiative and we are pleased that in the early stages it is already proving to be very popular among students and staff.”
Kendra make a dairy free version of these muffins for her nephew using water instead of milk and vegetable spread instead of butter to produce a lighter fluffier version of these muffins.
10oz/300g Plain flour
8oz/250g Melted butter
2 tbsp Baking powder
1 tsp Cinnamon
1 tsp Salt
Mix all dry ingredients together in a bowl and make a well in the centre. Beat 2 eggs add melted butter and all the milk together then pour into the well. Mix with a spatula or spoon – don’t over mix – bake at 425f/220c/GM7 for 15 to 20 minutes
500 bluebells bulbs were planted in a dynamic ‘S’ shape in a prominent location in the centre of the Albert Park, Middlesbrough, near to the Pine Wood and the Fountain, in aid of Daft as a Brush – Cancer Patient Charity.
Thank you to all those who helped to plant the bulbs, Casper Scallen, and Apprentices Brook, Alex and Daniel from Middlesbrough Environment City, and Middlesbrough Council. It was a lovely afternoon in Albert Park and we look forward to a wonderful display in 2019.
This is an opportunity for people to check, switch and save on their energy bills. MEC are hosing an event at Central Library to help residents save money on their energy bills.
Residents can drop in to Central Library on Wednesday 23rd January between 9.30am to 3pm. Don’t forget to bring your latest energy bill along with you to allow us to check to see if you could save money.
Our advisors will ensure you are getting all the help you are entitled to including application for the Warm Homes Discount and the Priority Services Register which can provide additional support to a wide range of people. We can also check eligibility for boiler repairs/replacement and insulation grants as well as make onward referrals for benefit checks and wider debt advice.
Big Energy Saving Week runs between 21st and 27th January 2019. It is national campaign to help people cut their energy bills. The week focuses on raising public awareness of how to save money on energy costs by switching energy supplier or tariff, accessing discounts or grants, and making homes more energy efficient.
4 red peppers, seeded and chopped
1 large onion, chopped
1 garlic clove, crushed
1 small red chilli, sliced
45ml/3tbsp tomato puree
900ml/1.5 pints, chicken stock
Finely grated rind & juice of 1 lime
Salt & Black pepper
Cook the onions and peppers gently in the oil in a covered saucepan for about 5 minutes, stirring the pan occasionally, until softened.
Stir in the garlic and then add the chilli with the tomato puree. Stir in half the stock, and then bring to the boil. Cover the pan and simmer for 10 minutes.
Cool, then puree in a food processer or blender. Return to the pan, adding the remaining stock, the lime rind and juice, and seasoning
Bring the soup back to the boil. Serv e with a few strips of lime rind.