NEWSLETTER FOR W/C 09/01/2007
Happy New Year! All the best for 2007 from all of us at The Whole Shebag. If you had been reading your newsletters towards the end of last year, you would realise we were off on holiday last week. We’ve celebrated the last few New Years’ in Braemar and this year was no exception, although this was the first I can remember with no snow. We had a busy time of it: eating and drinking too much; but still finding time to head off into the hills for a walk or three. We hope your festive season went to plan and you are raring to go for the coming year.
The first job I had to do when I got back was check for damage after the storm at Hogmanay. I was quite surprised because it didn’t seem that bad up North, but we lost a couple of chimney pots at Cobbinshaw, and anything that could move has moved, nothing really serious though. The next job was to tow the tractor from it’s bogged down position. It has sat in the mud for a month because I’ve been too busy to do anything about it. It’s now safely back in the shed.
I’ve been informed that due to organic poultry feed prices going up, the price of eggs is increasing. From next week the price of 6 eggs will go up by 10p to £1.40. Apologies for the increase, however, I believe we are still one of the cheapest sources of organic eggs even with this increase.
We’ll be at Balerno Farmers Market this Saturday, so, look forward to seeing you there if you can make it.
Potatoes Solanum tuberosum (approx 2.0Kg) The varieties this week are: Sante (oval shaped, white skins) or Robinta (red skins). They are good general purpose tatties, neither too waxy or too floury, so satisfactory to be cooked in any way you like. 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.. Some major variations in size again as no two carrots in the field seem to be alike.
Swede Brassica napa. (1head). Cut off the top and bottom of the swede then peel thickly. Cut into cubes or big chunks and boil for 30-40 minutes or alternatively, parboil then set around a roast in the oven for the last 30 minutes of cooking time. Excellent boiled, then mashed with butter and cream.
Kale Brassica oleracea Acephala Group..(200g) Kale is an excellent source of Vitamins A and C and also a source of potassium, copper, calcium, fibre and phytochemicals. To cook, strip the leaves off of the tough midrib, then shred and wash in cold, running water. Then steam for 10 minutes and serve with melted butter and season with pepper or ground cloves. You can make Colcannon by draining the kale after boiling then setting it aside. Take a finely chopped onion and put it in a pan with 150ml of milk. Bring it to the boil then remove from the heat and leave to infuse for 10 minutes. Blend about 375g of mashed potatoes with the finely chopped kale, then heat through gently, adding as much of the milk and onion mixture as it will absorb to give the consistency of creamed potatoes. Put in a serving dish, make a depression in the centre and pour in some melted butter.
Celeriac (1 head To prepare your celeriac, peel off the thick outer skin and chop into chunks or juliennes and leave in water with afew drops of lemon juice until required for cooking. I usually give you a recipe for soup, but here’s something completely different: Celeriac and mixed seed salad:- Heat a frying pan and add 15g of sunflower seeds, 15g of pumpkin seeds and a teaspoon of salt. Roast, stirring frequently, til they start to pop. Remove from the heat and set aside. Shred the prepared celeriac and toss it in 150g of yoghurt, a crushed garlic clove, the juice of ½ a lime, pepper, and a tablespoon each of parsley and coriander. Chuck in most of the seeds, reserving some to sprinkle over the salad just before serving. Seve with french bread and some winter salad leaves.
Garlic Allium sepa. ( 1 head) Use to add flavour to any savoury dishes. Watch you don’t overdo it – a little goes a long way.
The first job I had to do when I got back was check for damage after the storm at Hogmanay. I was quite surprised because it didn’t seem that bad up North, but we lost a couple of chimney pots at Cobbinshaw, and anything that could move has moved, nothing really serious though. The next job was to tow the tractor from it’s bogged down position. It has sat in the mud for a month because I’ve been too busy to do anything about it. It’s now safely back in the shed.
I’ve been informed that due to organic poultry feed prices going up, the price of eggs is increasing. From next week the price of 6 eggs will go up by 10p to £1.40. Apologies for the increase, however, I believe we are still one of the cheapest sources of organic eggs even with this increase.
We’ll be at Balerno Farmers Market this Saturday, so, look forward to seeing you there if you can make it.
Potatoes Solanum tuberosum (approx 2.0Kg) The varieties this week are: Sante (oval shaped, white skins) or Robinta (red skins). They are good general purpose tatties, neither too waxy or too floury, so satisfactory to be cooked in any way you like. 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.. Some major variations in size again as no two carrots in the field seem to be alike.
Swede Brassica napa. (1head). Cut off the top and bottom of the swede then peel thickly. Cut into cubes or big chunks and boil for 30-40 minutes or alternatively, parboil then set around a roast in the oven for the last 30 minutes of cooking time. Excellent boiled, then mashed with butter and cream.
Kale Brassica oleracea Acephala Group..(200g) Kale is an excellent source of Vitamins A and C and also a source of potassium, copper, calcium, fibre and phytochemicals. To cook, strip the leaves off of the tough midrib, then shred and wash in cold, running water. Then steam for 10 minutes and serve with melted butter and season with pepper or ground cloves. You can make Colcannon by draining the kale after boiling then setting it aside. Take a finely chopped onion and put it in a pan with 150ml of milk. Bring it to the boil then remove from the heat and leave to infuse for 10 minutes. Blend about 375g of mashed potatoes with the finely chopped kale, then heat through gently, adding as much of the milk and onion mixture as it will absorb to give the consistency of creamed potatoes. Put in a serving dish, make a depression in the centre and pour in some melted butter.
Celeriac (1 head To prepare your celeriac, peel off the thick outer skin and chop into chunks or juliennes and leave in water with afew drops of lemon juice until required for cooking. I usually give you a recipe for soup, but here’s something completely different: Celeriac and mixed seed salad:- Heat a frying pan and add 15g of sunflower seeds, 15g of pumpkin seeds and a teaspoon of salt. Roast, stirring frequently, til they start to pop. Remove from the heat and set aside. Shred the prepared celeriac and toss it in 150g of yoghurt, a crushed garlic clove, the juice of ½ a lime, pepper, and a tablespoon each of parsley and coriander. Chuck in most of the seeds, reserving some to sprinkle over the salad just before serving. Seve with french bread and some winter salad leaves.
Garlic Allium sepa. ( 1 head) Use to add flavour to any savoury dishes. Watch you don’t overdo it – a little goes a long way.
posted by Maisiemog at 5:58 AM
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