NEWSLETTER FOR W/C 05/09/2006

Thanks to all the people who made the effort to come along to the farmers Market in Glasgow on Saturday. The weather was pretty awful, warm enough, but very wet. I’ll try and get an update on the proposed West Lothian farmers markets for next weeks newsletter. I had been told WLC had been looking at an October start-up, but I haven’t heard anything lately.

Anyway, Balerno market is on this Saturday, so we’ll pray for some decent weather and a really decent turn-out. Don’t forget to visit the craft fair next door as well.

I had to rush home on Saturday, after the market, no, not for the football (good result though!), But for the annual Cobbinshaw raft race. This is a challenge between our neighbours and ourselves, and participation has risen to 5 craft this year, although the Orr’s capsized before the start and left for a hot shower. So, four rafts (quite a grand term for the flimsy, poorly built structures that took to the water), started. There was a sense of anticipation, as we had our first all-girl team, Donna and Laura, with Donna’s highly ingenious flipper propulsion device. If you remember the wacky races as a kid, they were something like a nautical Anthill Mob, their feet sticking through the bottom of the raft with big flippers on. Unfortunately, they too, will be looking for a new designer next year, as they capsized at ¼ distance. Everyone else finished in fine form, neck and neck, right to the end. Paddles were being used as propulsion for two strokes, then soaking devices for anyone in the vicinity the next, so we were all glad that Greta had made plenty chicken noodle soup for everyone to get stuck into and then her extra special pancakes to finish off –She’s a star!

On the farm, September is going to be a big month of harvesting. I left it late last year, then didn’t get good enough weather to get anything out of the ground, so this year, the plan is to have everything out of the ground by the end of September. It’s a plan that I’m sure won’t come to fruition, but I can dream.

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: Colleen and Sante (oval shaped, white skins). Both are good general purpose tatties, neither too waxy or too floury. 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..

Cabbage Brassica oleracea Capitata Group (1 head) – Excellent source of Vitamin C and also a decent source of Vitamin B6, folic acid, , fibre and potassium. To prepare, cut off the outer leaves. Cut the cabbage into quarters then shred it. Steam or boil it in a minimum amount of water for 10 minutes, the drain thoroughly and serve immediately with butter melting over the top of it. A wee bit of pepper and you’ve got a fantastic accompaniment to any meal. Don’t think cabbage is boring.

Brocolli Brassica oleracea Italica Group (450g approx) Excellent source of Vitamin C and folic acid. 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. Please use as quickly as possible as it doesn’t keep well..

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.

Garlic Allium sativum.( 1 head) Good for Vitamins A and C, calcium and iron. A crushed clove of garlic can enhance many savoury meals. May be substituted with pepper if you received garlic last week.