NEWSLETTER FOR W/C 10/09/2007

For those of you who didn’t get a Soil Association pack last week, we’ll try to include them this week for you. If anyone hasn’t received one and would like one then let me know.

Unfortunately, we didn’t make it to the Bathgate Market last weekend. We got called up North at the last minute last week. Wehave had ongoing problems with our potato lifting machine since it suffered some damage last year, and last week it broke down completely, just when we need it most. Luckily I managed to find myself another one, it just took a wee while to sort it all out and get it home. So we should be up and running again.

We managed to put broccoli into a lot of the bags last week, but not all, so as we’ve still got more coming on, we’ll put broccoli in all the bags this week again. The better weather has brought on the swedes and the kale, so we’ve put them in the bag this week to thin out the swedes and use up some of the kale leaves as this keeps them growing well. The cauliflower is shaping up to be the next crop coming available for picking, I’m just not sure if it will be next week or a week or two away yet.

On the farm, we are hoping to have a big harvesting week. We’ll try to get as many of the potatoes lifted as possible.

If you’re interested in staying in West Lothian for a holiday or work, we have a holiday house to let in Kirknewton. We also have the original cottage at the farm here at Cobbinshaw. Details of costs are on www.cobbinshawloch.co.uk.

Here’s what should be in your standard bag this week. Substitutions may occur depending on availability.

Potatoes Solanum tuberosum (approx 2.0Kg) The potatoes from our own seed and will be a bit of a mixture. The white potatoes will be Orla.Red skinned tatties will be Robinta. For all of them there is no need to peel, just give them a quick scrub and boil for 20 minutes or so and serve with butter melting over the top. 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..

Brocolli Brassica oleracea Italica Group (350g 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..May be substituted if we run out.

Courgette Cucurbita pepo (1 head) Source of Vitamins A and C , calcium, iron and fibre. Prepare by wshing and trimming both ends. Courgettes can be coked whole or in slices, or they can be cut in half lengthways filled with stuffing and baked. Boil courgettes in lightly salted water for 15-20 minutes. Sliced courgettes may be steamed in butter for 10 minutes. Halved courgettes may be parboiled for 5 minutes the finished in the oven, in a well-buttered dish for 25 minutes at 190oC (375oF) Gas Mark 5.

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 Acephela Group..(1 bag) Excellent source of Vitamins A and C. Also a source of Calcium and copper. One of cooking is to rinse the kale in cold water, drain well and cut off and discard the tough stems. Cut the leaves into ¼ inch strips. In a well seasoned wok or frying pan, heat a tablespoon of olive oil over a moderatley high heat, add a crushed clove of garlic and cook, stirring for 30 seconds. Add half of the kale and cook, stirring for 1 minute, until they begin to wilt. Add the remaining kale and cook stirring for 6 – 8 minutes until the greens darken slightly and are fairly tender. Season with salt pepper and lemon juice.