HERBIEHERBIE

Herbie, was set up by MERCi to provide affordable, fresh fruit and vegetables to residents living in areas of East Manchester with poor access to fresh foods.

Herbie is a mobile greengrocer and customers can walk on board and choose from a good range of affordable fresh produce. We also supply boxes of fruit to schools and projects, and work closely with sheltered housing, churches, health clinics and resident groups to ensure that we reach as many people in our local community as possible. We can also deliver beautiful gift baskets of fruit - a healthy alternative to chocolates!

As with all of MERCi's projects, it is envisaged that Herbie will act as an inspirational model for other communities, in similar areas, with the same challenges.

Herbie now delivers fresh fruit and veg boxes to homes and offices visit our new website for information.

HERBIE TIMETABLEHERBIE TIMETABLE

09:00 - 09:30 18 Bingley Close, off Blackrock Street, Beswick, M11 3RF
09:40 - 09:50 Lalley Welcome Centre, St Malachy's R C Primary School, Eggington St, M40 7RG
10:00 - 10:30 Victoria Square, Bengal Street, off Oldham Road, Ancoats M4 5DX
10:45 – 11:15 Joseph Dean Court, Whitehall Drive, Newton Heath, M40 5NU
11:30 – 11:40 Sandyhill Road, Higher Blackley
M9 8HS
11:50 – 12:20 Hudson Court, Sherwell Road, Higher Blackley,
M9 8DJ
13:15 – 14:00 Whitebeck Court, Moorway Drive, Blackley, M9 7HR
14:30 – 15:00 Butler Court, Gunson Street, Miles Platting, M40 7WU
15:10 – 15:40 Park View School (car park at rear), Holland Street, Miles Platting, M40 7DA
16:10 – 16:30 Northolt and Trenchard Courts, off North Road, Clayton, M11 4LF

RECIPE OF THE WEEKRECIPE OF THE WEEK

recipe
Eack week we will give you a recipe that uses some of the seasonal fruit and veg that we stock on Herbie. This weeks recipe is:

STUFFED BUTTERNUT SQUASHSTUFFED BUTTERNUT SQUASH

Serves 4
1 large butternut squash (about 1.5kg) or 2 small ones (about 750g each)
c 50g butter
1 medium garlic clove, finely chopped
a little olive oil
salt and freshly ground black pepper
200g blue cheese such as Dorset Blue Vinney or stilton, crumbled into small lumps
2 tsp chopped thyme leaves
75g walnut halves, lightly toasted and very coarsely chopped
1 scant tbsp runny honey

Preheat the oven to 190C/gas 5. Make sure the outside of the squash is scrubbed clean. Cut the squash in half lengthways and scoop out the seeds and soft fibres. Put in an ovenproof dish, put a little chopped garlic and a small nut of butter in each cavity, brush with olive oil, season well, and bake for about an hour, until the flesh feels very tender when pierced with the tip of a knife.

Carefully scoop out the soft flesh, and the buttery, garlicky juices, into a bowl, leaving a 1cm-thick layer of flesh still attached to the skin, so the squash holds its shape. Roughly mash the flesh. Keep back a few bits of walnut and a few cubes of cheese, then fold the remaining walnuts and cheese into the soft squash, along with the thyme and some more salt and pepper. Spoon the filling back into the two empty squash halves and scatter on the reserved cheese and walnuts. Trickle over the merest lick of honey, then return the squashes to the oven and bake for a further 15 minutes, or until the cheese is bubbling.