Newsletter 2 July 2011

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Herb study

Some of the volunteers in FareShares run a herb study group into the remedies that herbs can provide. If you are into making Big Pharma obsolete, this group may be for you. Try it out. No purchase required.

The next Fareshares Herb Study is on Tuesday 5th July at 7.30pm. On this occasion the study will focus on Comfrey.

Need for Donations

FareShares is going through a difficult financial spot. The council put up our monthly rent way beyond inflation, and we are now having to pay business rates to keep the shop open.

The volunteers have considered a number of options. Before putting all the prices up, we want to try requesting for your generous donations and, if you can afford to, for your regular donations too. Please ask in the shop about setting up a standing order so we can rely on regular income.


We do not have a budget for bags, so we rely on customers bringing their own. Donations of bags are welcome, but ONLY IF:

(1) they are clean – would you use it yourself for food? If not, please don’t expect others to.

(2) they are placed INDIVIDUALLY (i.e. not in one big lump) in the bag tidy in the corner. Volunteer shiftworkers do not have time to sort through bags and any that are left anywhere else in the shop (including bags of bags left near the bag tidy) get dumped in landfill. Please don’t expect Fare Shares to dispose of your bags for you!

If you’re using bags for small stuff like seeds and grains, please check they don’t have holes in…

Recipe for this month

Also, here’s a recipe for the month, since it’s broad bean time:


If you eat broad beans, don’t throw the pods away! They make great soup.

Pods from 1 lb/500g or more of broad beans
1 onion
A little olive or sunflower oil
Vegetable stock
A couple of sprigs of tarragon or rosemary

Chop the onion, put it in a pan with the olive oil and sweat over a gentle heat until onion is soft. Remove strings and any black bits from broad bean pods, chop into rough chunks and add to pan, stir and sweat for a few minutes. Add stock and herbs, bring to boil and simmer for half an hour or so. Remove from heat and sieve or pass through a mouli (you can also use a blender but you might need to sieve it after to remove any strings). Season to taste. If you like you can also add a swirl of oat cream before serving.

The mailing list

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Thanks for your ongoing support.

FareShares Food Coop, 56 Crampton Street, SE17, Elephant & Castle