About Us
What we do
Evans Veg Boxes
Testimonials & Customers
News
Gallery
Contact

About Us
What we do
Evans Veg Boxes
Testimonials & Customers
News
Gallery
Contact

produce2

greengrocer, Monmouthshire grocery, fruit and veg, food delivery, fresh fruit and veg, Herefordshire catering supplies, Monmouthshire greengrocer

produce2 was last modified: September 19th, 2017 by Evans

Share

Facebook Twitter Google + Pinterest

About Us

Robert George Evans founded the company 45 years ago. Evans of Monmouth is a small family run business based in the small market town of Monmouth, South Wales. Evans of Monmouth are proud to be the chosen supplier to the Hotel and Catering Industry within the counties and surrounding areas of Monmouthshire, Herefordshire & Gloucestershire.

Evans of Monmouth is an ethical family run business – honest, fair and trustworthy in all of our activities and relationships. Our team are important – we value each person and their job as much as we value our own. Evans of Monmouth is a safe working environment for all of our team.

Get in Touch

We are here to answer any questions you might have, so feel free to call us for an informal chat about what you need. We have a friendly team here to answer your questions, and you can always pop in for a chat too.

Call 01600 712005

Email: louise@evansofmonmouth.com

Instagram

evansofmonmouth

⭐Another beautifully delicious SPRING recipe for

⭐Another beautifully delicious SPRING recipe for you all to try at home!⭐

Spaghetti al Limone With Asparagus

Ingredients

4 SERVINGS

1 lb. spaghetti
⅔ cup extra-virgin olive oil
1 large bunch asparagus, trimmed, thinly sliced on a deep diagonal
4 garlic cloves, smashed
4 3"-long strips lemon zest
½ tsp. crushed red pepper flakes
8 large basil leaves
2 lemons, halved
2 oz. Parmesan, finely grated (about 1 cup), plus more for serving#

METHOD

Step 1
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1½ cups pasta cooking liquid.

Step 2
Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high until shimmering. Add asparagus, season with salt, and cook, stirring often, until just beginning to take on colour, about 1 minute. Add garlic, lemon zest, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Remove from heat and let sit until pasta is done.

Step 3
Add pasta and basil to pot with asparagus mixture and return to medium-high heat. Squeeze juice from both lemons into pot and add 2 oz. Parmesan and 1 cup reserved pasta cooking liquid. Cook, tossing vigorously and adding more pasta cooking liquid if needed, until sauce is creamy and emulsified and pasta is coated, about 1 minute. Taste and season with more salt if needed. Remove and discard garlic.

Step 4
Divide pasta among bowls, placing a lemon strip in each, and top with more Parmesan

⭐THE SPRING SEASONAL CHEESE IS BACK⭐ !!BACK I

⭐THE SPRING SEASONAL CHEESE IS BACK⭐

!!BACK IN STOCK!!

❤Rhubarb & Ginger Cheese from Croome Cuisine❤

A sweet sensation, if you haven't tried it yet do not hesitate to get this beauty in your grocery box!

With pink flecks of Rhubarb throughout the cheese and a tangy ginger aftertaste, this cheese is just the perfect combination for Spring!🙌☀

Available in 150g wedges or a half moon!
#springseasonal #cheese #shoplocal #artisan #evansofmonmouth

A BEAUTIFUL and irresistible display of the cheese

A BEAUTIFUL and irresistible display of the cheeses that we stock from our wonderful supplier Croome Cuisine😍😍

Order some of your own and try your favourite flavours!

You seriously don't want to miss out! 😍

DELIVERY FOR VEG BOXES🙌 Our current delivery s

DELIVERY FOR VEG BOXES🙌

Our current delivery schedule:

⭐Monday - Welsh Newton/Forest of Dean
Symonds Yat / Whitchurch / Ross -on-Wye
⭐Tuesday: Overmonnow, Rockfield, Maypole, Llangattock.
⭐Wednesday: Wyesham, Kymin, Staunton, Forest of Dean, Coleford etc.
⭐Thursday: The Narth, Catbrook, Lanishen, Llanvihangel, Penallt
⭐Friday: Osbaston, Hereford Road, Dixon. Staunton, Coleford & Forest.
⭐Everyday = Haberdashers Schools

And anywhere INBETWEEN! 🙌

Delivery cost is £2.50 with minimum spend of £10.

If you'd like to enquire about joining our veg box scheme - give us a message!🙌

Another lovely picture of our #rainbowchard😍😍

Order some of yours now!🙌

You seriously don't want to miss out🎉

Our lovely Paul was out bright and early this morn

Our lovely Paul was out bright and early this morning picking our DELICIOUS #rainbowchard.

Grown locally, straight from FARM TO FORK🙌🙌

Get yours from Evans this week. You SERIOUSLY don't want to miss out!😍😍

Look at this DELICIOUS #fresh fruit and veg box, o

Look at this DELICIOUS #fresh fruit and veg box, on their way to our lovely customers over the weekend!😍😍

Don't forget to post your own pics of your orders from us, we love to see them!🙌

Don't forget to try some of this DELICIOUS Wye Val

Don't forget to try some of this DELICIOUS Wye Valley Asparagus - a true sign that Spring is HERE⭐🙌

There's plenty of delicious recipes to make with asparagus. It's great to upgrade ANY meal!

You don't want to miss out on #wyevalley's finest😍

Celebrate Spring with another delicious recipe!

⭐Leek, Pea and Watercress soup! ⭐

Pack in the goodness with this vibrant green soup, packed with leeks, peas and watercress. It's tasty and healthy too, both low in calories and fat

Ingredients

1 tbsp olive oil , plus a drizzle to serve
2 leeks , finely sliced
4 small garlic cloves , crushed
650-800ml hot veg stock
80g watercress
400g frozen peas
1 small lemon , zested and juiced
small bunch of parsley , finely chopped
dairy-free crème fraîche and crusty bread, to serve (optional)

Method
STEP 1
Heat the oil in a large saucepan over a medium heat. Add the leeks and garlic and fry for 7-10 mins or until softened and translucent.

STEP 2
Pour in the hot stock and simmer for 5-10 mins. Stir through the watercress, reserving a few leaves for garnish, then the peas, and cook for 5 mins until wilted. Use a hand blender or processor and whizz until smooth. Stir through the lemon juice and zest, then season to taste. Stir through half the parsley. Ladle into bowls and top with the remaining parsley, reserved watercress and a drizzle of olive oil. Swirl through some crème fraîche, then serve with crusty bread, if you like.

ENJOY🙌🙌

Load More… Follow on Instagram

Facebook
Instagram
Email

@ Evans of Monmouth | All Rights Reserved | Website by CASCADE DESIGN