Check if we cover your postcode.
Fruit, veg or both? XS or large? Weekly or fortnightly? The choice is yours.
From surplus spuds to dinky apples, we find out what’s at risk of being wasted each week.
To keep our emissions low, our deliveries happen overnight – just like the milkman.
Now you can shop for loose pantry ingredients and delicious store-cupboard essentials – all in one go.
Less plastic. Less faff. More good.
We’ve hunted high and low to find products with no pointless packaging. And if you want to go plastic-free completely, you can shop our refillables range.
With everything from organic products to B Corps, and a range covering both staples and treats, The Market makes doing good for the planet easier than ever.
The Market fits into your existing Oddbox routine – no extra trips to the shops, no extra effort, just better choices delivered straight to your door.
"Too big", "too wonky", "too many".
Around 40% of all food grown goes to waste,
either left behind on the farm or thrown away at home.
From stressed asparagus to out-of-season sprouts. Our growers explain how the weather and other factors affect crops – and how they can lead to food waste.
What comes to mind when you hear the word ‘farming’? Is it a woman in her 60s, driving a forklift truck? A woman in a laboratory, testing soil samples? Or a woman working from home, auditing food safety practices and managing irrigation licences?
Love ‘em or hate ‘em, Christmas lunch wouldn’t be the same without a Brussels Sprout (or ten). But even if you’re not a fan, this year it’s more important than ever to show our little green friends some love.
Growing courgettes is a labour-intensive process. Did you know, every courgette you eat has been harvested by hand?
You don’t need us to tell you that this spring has been unusually cold. But while, for most of us, that just means keeping our winter coats out for a few more months, the knock-on effects for the UK’s farmers and growers have been huge. In fact, the chilly days and sub-zero nights have slowed down asparagus season by over two weeks, meaning farmers have had a worrying time of not being able to meet demand. And it’s not as if they can just pop a few more in the ground for the summer, either, as Malcolm at Red Star Growers explains: “By the time we plant our asparagus crowns (the bare roots of a dormant asparagus plant - a bit like a bulb), they’ve already been growing for two-three years. A year later, we might get a light harvest. And then we’ll only get a full cut of asparagus the year after that – a full two years after planting.” So if the season is delayed, demand is high and supermarkets are banging on the doors for asparagus, why do we need to get involved at all?
Out-of-the-box recipe ideas to help you eat good, do good and waste less.
Try our gnudi recipe to use up any spinach from your Oddbox.
This easy kohlrabi slaw is crisp and refreshing. It's a light, lovely side dish for any meal and great for batch cooking or meals on the go.
This cake served upside down and showcasing a layer of rhubarb looks so impressive and beautiful. The leftover chopped rhubarb is added to the batter resulting in a sponge that is moist and delicious. Perfect for spring afternoon teas, gatherings or parties.
A cabbage salad with a mediterranean twist, which is all about texture, colours and flavours.
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