NEWSLETTER FOR W/C 16/01/2007
To start with, this week, I’ve got a couple of apologies to make. Sally, who has been helping out with the packing side of the Whole shebag operation for the last six months or so, has been off sick since the week before Christmas, with this virus that seems to be afflicting half the population of Scotland. It’s been hard work delivering during the day and packing at night and I ended up not quite making it by the second half of last week. Many of you on Thursday and Friday deliveries received your bags a day later then expected. I’m really sorry if it caused you any inconvenience. This also leads me on to my second apology. I was out dlivering Friday’s bags on Saturday, so didn’t make it to the farmers market in Balerno as I had intimated I would be. It may have been called off due to inclement weather anyway, however, I’m sorry if you went down there hoping to buy some extra organic produce, to find none. Sally is still off this week, but ever the optimist, I’m hoping everyones bag will be on time.
On the subject of markets, the Linlithgow market will go ahead once per month on the 4th Saturday from February, so we hope to see you there.
The other main news this week is that, as intimated last week, eggs are going up by 10p per half dozen to £1.40. Apparently there has been a further rise in the cost of organic feed to the producers. We’ve absorbed one price hike about 6 months ago but feel we have no choice other than to pass on this increase. As far as I’m aware, we still have some of the lowest priced and highest quality eggs around but let me know if you know differently.
On the farm, we are starting to look forward to the growing season ahead. With the amount of water lying everywhere, it looks like it could be April before we can get a tractor on the land to plough, we could really do with a dry windy spell to get rid of some of the excess moisture. As soon as sally is back, I should get the chance to sit down and order all the seeds for the planting season. That’s when I feel we’ve really got into the New Year of work.
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.
Savoy Cabbage Brassica oleracea Capitata Group..(1 head) Excellent source of Vitamins B6 and C and also a source of potassium and fibre and phytochemicals. To cook, cut into quarters, cut out the hard core shred and wash under running cold water, then boil or steam for 7-10 minutes. This recipe is quite close to the traditional bubble and squeak:- Prepare the cabbage as above and put in a pan of lightly saltd boiling water for 5 minutes. Drain thoroughly. Remove the rind and gristle from 6oz ( 175g) of bacon, chop crossways into narrow strips and put in a heavy based pan. Fry the bacon until crisp, and the fat begin to run then add a finely chopped onion and cook until soft. Add the drained cabbage, stirring continuously until well coated. Season to taste with salt, pepper and cook through.
Pepper Capsicum sp. (1 head) Slice off the top and scoop out and discard all the membranes and seeds. Slice up the flesh and add to salads or cook into stew and pasta sauces.
Parsnip Pastinaca sativa ( 350g) Source of Vitamin C, folic acid, potassium, and fibre. Peel thickly than cut off the top and bottom of the root then cut slice into long chunks. Boil in lightly salted boiling water for 20 minutes or parboil for 10 then roast in the oven for 20 minutes.
Leek Allium porrum ( 1 head) Slice up your leek than wash thoroughly, as soil sometimes gets trapped down in the leaf axils. Probably best used in soup to give a creamy texture or in an omelette or flan.
On the subject of markets, the Linlithgow market will go ahead once per month on the 4th Saturday from February, so we hope to see you there.
The other main news this week is that, as intimated last week, eggs are going up by 10p per half dozen to £1.40. Apparently there has been a further rise in the cost of organic feed to the producers. We’ve absorbed one price hike about 6 months ago but feel we have no choice other than to pass on this increase. As far as I’m aware, we still have some of the lowest priced and highest quality eggs around but let me know if you know differently.
On the farm, we are starting to look forward to the growing season ahead. With the amount of water lying everywhere, it looks like it could be April before we can get a tractor on the land to plough, we could really do with a dry windy spell to get rid of some of the excess moisture. As soon as sally is back, I should get the chance to sit down and order all the seeds for the planting season. That’s when I feel we’ve really got into the New Year of work.
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.
Savoy Cabbage Brassica oleracea Capitata Group..(1 head) Excellent source of Vitamins B6 and C and also a source of potassium and fibre and phytochemicals. To cook, cut into quarters, cut out the hard core shred and wash under running cold water, then boil or steam for 7-10 minutes. This recipe is quite close to the traditional bubble and squeak:- Prepare the cabbage as above and put in a pan of lightly saltd boiling water for 5 minutes. Drain thoroughly. Remove the rind and gristle from 6oz ( 175g) of bacon, chop crossways into narrow strips and put in a heavy based pan. Fry the bacon until crisp, and the fat begin to run then add a finely chopped onion and cook until soft. Add the drained cabbage, stirring continuously until well coated. Season to taste with salt, pepper and cook through.
Pepper Capsicum sp. (1 head) Slice off the top and scoop out and discard all the membranes and seeds. Slice up the flesh and add to salads or cook into stew and pasta sauces.
Parsnip Pastinaca sativa ( 350g) Source of Vitamin C, folic acid, potassium, and fibre. Peel thickly than cut off the top and bottom of the root then cut slice into long chunks. Boil in lightly salted boiling water for 20 minutes or parboil for 10 then roast in the oven for 20 minutes.
Leek Allium porrum ( 1 head) Slice up your leek than wash thoroughly, as soil sometimes gets trapped down in the leaf axils. Probably best used in soup to give a creamy texture or in an omelette or flan.
posted by Maisiemog at 6:00 AM
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