NEWSLETTER FOR W/C 14/08/2006
Brian and I had our TV debut, last week, as the game show that the BBC had recorded earlier in the year, was screened at last. Embarrassing as it was, it wasn’t quite as bad as I imagined it would be, although we still ended up last. Neither of us have exactly been mobbed in the street since it was on, as 3.15pm on BBC2 is not exactly prime time, but it was a worthwhile exercise, even just for the look behind the scenes at the BBC.
Finn and Keir were over visiting their Gran and Grandpa last week for a couple of days and when my parents brought them back I thought I’d show my dad how well the tattie digger was working. So, of course, I started it up and it broke down. Then while trying to get it going again, another bit broke. I have now spent two days trying to get it fixed. I should manage it today, so hopefully you will receive my own potatoes this week. Again, let me know if you were let down by the quality of the Marfona potatoes over the last two or three deliveries. I had several complaints of brown centres to the tattie, even though they looked fine on the outside.
Balerno market was as good as it’s been in a long time on Saturday. We’re manageing , so far, to stock the stall well enough, that we haven’t run out of the major items at all. Hopefully we can keep this going right through the winter. Next farmers market for us will be Queens Park on the first Saturday in September.
We’ve got a bit of a glut of cabbages at the moment, so I’m sorry they’ve been in the bag two weeks running. They are quite a small cabbage and quite easy to use, but let me know if they are becoming a problem.
Brian is back from holiday now, so everything is back top normal as far as the west coast deliveries are concerned. Thanks for bearing with us while he was away.
Here’s a run-down of what we put in the standard bag this week:
Potatoes Solanum tuberosum (approx 1.5Kg) The varieties this week are: Remarka (oval shaped, white skins) or Raja (red skinned), or Arran Victory (blue skins). I haven’t tried raja yet, so don’t know it’s properties, however, Arran Victory is a floury tattie, so better steamed than boiled, and excellent for frying, roasting or crisping. Nicola is a more waxy potato, so an excellent boiler. Potatoes are the only commonly available source of B3 and Iodine. They are an excellent source of Vitamin C, Vitamin B6, Potassium and fibre.
Onion Allium cepa ( approx 450g). Used in stews, pasta dishes, soups – in almost any type of cooking. Source of Vitamins A and C as well as Iron, Calcium and Potassium.
Carrot Daucus carota (approx 450g). Carrots are eaten fresh in salads or cooked in just about any way you like. They are an excellent source of Vitamin A and also contain significant amounts of Vitamins B, C, D, E and K. and Potassium..
Cauliflower Brassica oleracea Botrytis Group (1 head) – Excellent source of Vitamin C and also a decent source of Vitamin B6, folic acid, pantothenic acid, fibre and potassium. To prepare, cut off the outer leaves. There is no need to remove the inner, tender leaves and the pale green base leaves. Trim the end of the stalk flush with the base of the cauliflower and cut a cross in it with a sharp knife. Boil the cauli in lightly salted boiling water for 12-15 minutes if whole or 8-10 minutes if the florets are split up.
Tomato Lycopersicon esculentum.(250g) Good for Vitamins A and C, potassium and iron. To cook tomatoes are used for many peoples favourite soup, they are added to casseroles, folded into omelettes and served grilled with a little butter and salt and pepper on top. Obviously, the most common usage at this time of year is fresh in salads.
Pointed Cabbage Brassica oleracea Capitata Group (1 head) Excellent source of Vitamin C and phytochemicals and good for Vitamn.B6. Also contains Vitamins A, B2, B6 and phosphorus, fibre, calcium and iron. It is best eaten raw or quickly blanched in boiling , lightly salted water. Also good in stir-fries as it has a lovely crunch to it if you don’t boil it for too long.
Milan Turnip Brassica rapa Rapifera Groups (300g) Contains Vitamins A and C, folic acid and calcium. Trim off the top and the root, then peel thinly. Boil in lightly salted water for 20-30 minutes. Drain thoroughly, toss them in butter and chopped parsley and serve immediately. An alternative is to prepare as above, but cut into small chunks, then do the same with an equal amount of carrots. Melt 3oz (75g) butter in a pan, add 2fl.oz.(50ml) white wine and add the turnip and carrot, a little salt and pepper, cover with a lid and simmer for 20 minutes. Spoon the buttered vegetables with the juices into a dish and serve hot.
Finn and Keir were over visiting their Gran and Grandpa last week for a couple of days and when my parents brought them back I thought I’d show my dad how well the tattie digger was working. So, of course, I started it up and it broke down. Then while trying to get it going again, another bit broke. I have now spent two days trying to get it fixed. I should manage it today, so hopefully you will receive my own potatoes this week. Again, let me know if you were let down by the quality of the Marfona potatoes over the last two or three deliveries. I had several complaints of brown centres to the tattie, even though they looked fine on the outside.
Balerno market was as good as it’s been in a long time on Saturday. We’re manageing , so far, to stock the stall well enough, that we haven’t run out of the major items at all. Hopefully we can keep this going right through the winter. Next farmers market for us will be Queens Park on the first Saturday in September.
We’ve got a bit of a glut of cabbages at the moment, so I’m sorry they’ve been in the bag two weeks running. They are quite a small cabbage and quite easy to use, but let me know if they are becoming a problem.
Brian is back from holiday now, so everything is back top normal as far as the west coast deliveries are concerned. Thanks for bearing with us while he was away.
Here’s a run-down of what we put in the standard bag this week:
Potatoes Solanum tuberosum (approx 1.5Kg) The varieties this week are: Remarka (oval shaped, white skins) or Raja (red skinned), or Arran Victory (blue skins). I haven’t tried raja yet, so don’t know it’s properties, however, Arran Victory is a floury tattie, so better steamed than boiled, and excellent for frying, roasting or crisping. Nicola is a more waxy potato, so an excellent boiler. Potatoes are the only commonly available source of B3 and Iodine. They are an excellent source of Vitamin C, Vitamin B6, Potassium and fibre.
Onion Allium cepa ( approx 450g). Used in stews, pasta dishes, soups – in almost any type of cooking. Source of Vitamins A and C as well as Iron, Calcium and Potassium.
Carrot Daucus carota (approx 450g). Carrots are eaten fresh in salads or cooked in just about any way you like. They are an excellent source of Vitamin A and also contain significant amounts of Vitamins B, C, D, E and K. and Potassium..
Cauliflower Brassica oleracea Botrytis Group (1 head) – Excellent source of Vitamin C and also a decent source of Vitamin B6, folic acid, pantothenic acid, fibre and potassium. To prepare, cut off the outer leaves. There is no need to remove the inner, tender leaves and the pale green base leaves. Trim the end of the stalk flush with the base of the cauliflower and cut a cross in it with a sharp knife. Boil the cauli in lightly salted boiling water for 12-15 minutes if whole or 8-10 minutes if the florets are split up.
Tomato Lycopersicon esculentum.(250g) Good for Vitamins A and C, potassium and iron. To cook tomatoes are used for many peoples favourite soup, they are added to casseroles, folded into omelettes and served grilled with a little butter and salt and pepper on top. Obviously, the most common usage at this time of year is fresh in salads.
Pointed Cabbage Brassica oleracea Capitata Group (1 head) Excellent source of Vitamin C and phytochemicals and good for Vitamn.B6. Also contains Vitamins A, B2, B6 and phosphorus, fibre, calcium and iron. It is best eaten raw or quickly blanched in boiling , lightly salted water. Also good in stir-fries as it has a lovely crunch to it if you don’t boil it for too long.
Milan Turnip Brassica rapa Rapifera Groups (300g) Contains Vitamins A and C, folic acid and calcium. Trim off the top and the root, then peel thinly. Boil in lightly salted water for 20-30 minutes. Drain thoroughly, toss them in butter and chopped parsley and serve immediately. An alternative is to prepare as above, but cut into small chunks, then do the same with an equal amount of carrots. Melt 3oz (75g) butter in a pan, add 2fl.oz.(50ml) white wine and add the turnip and carrot, a little salt and pepper, cover with a lid and simmer for 20 minutes. Spoon the buttered vegetables with the juices into a dish and serve hot.
posted by Maisiemog at 5:01 PM
0 Comments:
Post a Comment
<< Home