NEWSLETTER FOR W/C 28/08/2006

I’ve decided to try again with the cauliflower this week to see if we can get them to you unmarked, as you would expect them to be. The last batch, a fortnight ago, had been packed pretty badly before I got them, and as a result, damaged the curds on the top. They tasted fine, but cosmetically, left a lot to be desired. Some of you may get romanesco cauliflower, which look like a vegetable from another world with there bright green curds and a shape something like a space ship, well depending how far your imagination runs away with you! If you do get one of these just treat it like a cauliflower when preparing and cooking.

The beginning of September this week means that we will be at Queens Park Market on Saturday, so come and see what all the stall-holders have to offer if you have the time. We should just be finished in time for the Scotland game against the Faroe Islands.

Finn started school last week and is really enjoying it and seems to be doing fine. He attends the primary school just along the road, well 3 miles away, where they have quite small classes. I think there are about 12 in primary 1, so primary1 and 2 share a classroom.

I think Keir is enjoying the peace and quiet during the day now.

We’re looking for marketing opportunities in small local magazines. If you think you have a publication that might suit us please let Lynda know.

Here’s a run-down of what we put in the standard bag this week:

Potatoes Solanum tuberosum (approx 1.5Kg) The variety this week is:Remarka (oval shaped, 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). 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.

Kohl-rabi Brassica oleracea Gongylodes Group (1 head) Excellent source of Vitamin C and of potassium. Peel the outer skin off of the swollen bulb then eat either raw or cooked. Here’s a recipe for Sugar-browned kohl-rabi Peel the kohl-rabi and cut into finger-wide strips. Blanch for 5 minutes then refresh in cold water. Return the kohl-rabi to the pan with a small amount of boiling lightly salted water. Bring to the boil and simmer gently for 10 minutes. Drain and allow to cool slightly. Melt 1oz (25g) sugar in a heavy based frying pan without stirring, until it bubbles and is pale brown. Add 1oz (25g) of butter and stir until blended. Stir in the kohl-rabi strips and shake the pan frequently to coat all the strips evenly with caramel.

Pepper Capsicum sp ( 1 head) Slice off top and scoop out seeds and membrane then slice the flesh. Eaten fresh or cooked.