NEWSLETTER FOR W/C 21/08/2006
The new school term is just starting so our delivery numbers are back to where they were a couple of months ago. We always have a real dip in the number of deliveries over the school holidays, and it’s a bit of a relief to see them returning to normal. We are always looking for new customers, so keep spreading the word about, to anyone you think may be interested.
Brian has an appointment on Wednesday this week, so is delivering on Tuesday for one week only. Pleas accept our apologies if this is an inconvenience. We’ll be back to normal next week.
The rain is making harvesting a little more difficult, but I think we should still have our own tatties in the bag this week. I am also hopeful of harvesting some carrots too for the first time this year.
We had a couple of problems with the delivery last week. The first was when one of the local organic farmers phoned me to say he had a load of cauliflower all ready at once. He asked if I would take some and I jumped at the chance since we hadn’t had caulis for ages. Unfortunately, he sent them all in net bags, which caused the curds to get bruised, hence, the marks on the top of the cauliflower on a lot of them last week. Sorry about this, they should have been fine to eat, just not so good cosmetically. The other problem was the fault of the dairy. They sent the wrong batch of full cream milk, so we only had two days shelf life left on them. They have apologised and are not charging us for the milk so please amend payments accordingly this week if you have already paid for last weeks full-cream milk.
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 (large, oval shaped, white skins) or Red Duke of York (red skinned), or Colleen (small round with white skins). 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). You may get a bit of a variety in sizes this week as we are starting to lift our own carrots. 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..
Kale Brassica oleracea Acephala Group (250g approx) – Excellent source of Vitamin C and A and also a decent source of calcium, copper, potassium and fibre. To prepare, wash thoroughly in clean cold water. Young leaves can be added to salads while more mature leaves can be stripped from their stem and cooked like spinach or added to soup.
Courgette Cucurbita pepo .(250g) Good for Vitamins A and C, calcium, fibre and iron. The courgettes may be green or yellow this week. Courgettes can be eaten raw or cooked in butter or stirfried or even roasted, so very versatile. Just give the skin a good wash first and drain it off then prepare.
Broccoli Brassica oleracea Italica Group (1 head) Excellent source of Vitamin C, folic acid 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. Broccoli is also good in stir-fries as it has a lovely crunch to it if you don’t cook it for too long.
Pepper Capsicum sp. (1 head) Contains Vitamins A and C, potassium and iron. Trim off the top and scoop out the seeds and membrane from inside and discard them. Peppers can be eaten fresh in salads or cooked in various ways as an accompanying veg or in sauces. Can also be stuffed and roasted.
Brian has an appointment on Wednesday this week, so is delivering on Tuesday for one week only. Pleas accept our apologies if this is an inconvenience. We’ll be back to normal next week.
The rain is making harvesting a little more difficult, but I think we should still have our own tatties in the bag this week. I am also hopeful of harvesting some carrots too for the first time this year.
We had a couple of problems with the delivery last week. The first was when one of the local organic farmers phoned me to say he had a load of cauliflower all ready at once. He asked if I would take some and I jumped at the chance since we hadn’t had caulis for ages. Unfortunately, he sent them all in net bags, which caused the curds to get bruised, hence, the marks on the top of the cauliflower on a lot of them last week. Sorry about this, they should have been fine to eat, just not so good cosmetically. The other problem was the fault of the dairy. They sent the wrong batch of full cream milk, so we only had two days shelf life left on them. They have apologised and are not charging us for the milk so please amend payments accordingly this week if you have already paid for last weeks full-cream milk.
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 (large, oval shaped, white skins) or Red Duke of York (red skinned), or Colleen (small round with white skins). 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). You may get a bit of a variety in sizes this week as we are starting to lift our own carrots. 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..
Kale Brassica oleracea Acephala Group (250g approx) – Excellent source of Vitamin C and A and also a decent source of calcium, copper, potassium and fibre. To prepare, wash thoroughly in clean cold water. Young leaves can be added to salads while more mature leaves can be stripped from their stem and cooked like spinach or added to soup.
Courgette Cucurbita pepo .(250g) Good for Vitamins A and C, calcium, fibre and iron. The courgettes may be green or yellow this week. Courgettes can be eaten raw or cooked in butter or stirfried or even roasted, so very versatile. Just give the skin a good wash first and drain it off then prepare.
Broccoli Brassica oleracea Italica Group (1 head) Excellent source of Vitamin C, folic acid 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. Broccoli is also good in stir-fries as it has a lovely crunch to it if you don’t cook it for too long.
Pepper Capsicum sp. (1 head) Contains Vitamins A and C, potassium and iron. Trim off the top and scoop out the seeds and membrane from inside and discard them. Peppers can be eaten fresh in salads or cooked in various ways as an accompanying veg or in sauces. Can also be stuffed and roasted.
posted by Maisiemog at 5:03 PM
0 Comments:
Post a Comment
<< Home