NEWSLETTER FOR W/C 08/03/2010
NEWSLETTER FOR W/C 08/03/2010
Delivery times will be altered slightly again, due mainly to me incorporating Brian’s run into my own again, now that he’s left to be a full-time postie. Part of this will involve changes in delivery day for a small number of customers. Whichever day you receive your bag over the next two weeks, will probably be the day you will get your bag for the foreseeable future. If the day doesn’t suit you, please call me and we can discuss an alternative.
We’ll be at Balerno Farmers Market on the 13th from 9am til 1pm. It’s been reasonably busy for the last few markets throughout the cold weather, so now the suns got a bit of heat in it at last, hopefully it’ll be even busier.
I was hoping to have electricity in the new shed this week, but a shortage of cable at the wholesalers held us back. Hopefully by Monday we’ll be stocked up again and ready to get moving with the lights etc. On the upside of development, we now have running water into the new shed, running water to the site where the poly-tunnel is proposed and after three years the order for the poly-tunnel has been made. It should arrive within 3 weeks, so I can start planning and sowing for what is to go into it. It'll be great to get some seedlings growing-on in there.
Now that the temperature is warming up, we really shouldn’t have any problems with potatoes or anything else, but please, do let me know if anything in your bag is sub-standard. We need to know about it.
This week we’re hoping to get the drainage into and around the shed and a cut-off drain to stop water flowing straight down the field through the tyre ruts at the gate. I also want to build a couple of small retaining walls with the tons of stone that lies about. We also need to keep clearing the field of crops, so that we can get the dung spread and the soil turned over for this years crop.
Next week we hope the standard bags will contain potatoes, carrots and onions, along with beansprouts, red cabbage, garlic and kale.
The standard bags this week contain:
Potatoes Solanum tuberosum. Tatties this week are Remarka a good general purpose potato.. The tatties will be various sizes for a while until they’re big enough to go through the grading machine. Potatoes are the only commonly available source of B3 and Iodine. Excellent source of Vitamin C and also Vitamin B6, Potassium and fibre.
Onion Allium cepa. Used in stews, pasta dishes, soups. Source of Vitamins A and C, Iron, Calcium and Potassium .
Carrot Daucus carota 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.
Savoy Cabbage Brassica oleracea Capitata Group. (1head). This is the perfect veg for this time of year. The savoys have been really good and they’re such a hearty and delicious meal. .Here is a recipe for Braised Savoy Cabbage: Prepare the cabbage and shred it finely. Put it in a pan of boiling, lightly salted, water and cook for 5 minutes. Drain thoroughly. Remove the rind and gristle from 4oz (125g) streaky bacon rashers, chop crossways into narrow strips and put in a heavy based pan. Fry the bacon until crisp, and the fat begins to run, then add a finely chopped onion and cook until soft. Add the drained cabbage, stirring continuously, unitl weel coated; season to taste with salt pepper and allspice, and cook through.
Parsnip. Pastinaca sativa Good for Vitamin C, folic acid, potassium and fibre. Peel, then cut into chunks for boiling or roasting, also can be grated into soups or kept in chunks for soups or stews. Here’s a recipe for: Curried parsnip couscous. Prepare your parsnips and cut them into batons about 7cm (3inches) long, the thicker sections will need to be quartered. Mix together 1 teaspoon each of sea salt, paprika and ground cumin, a tablespoon each of sunflower oil and honey and a dash of tabasco sauce. Pour this over the parsnips and leave to marinate for 30 minutes. Preheat the oven to 200oC/400oF/Gas 6. Cover the parsnips tightly with foil and bake for 1 hour. Turn them regularly, making sure they are tightly wrapped before returning them to the oven. Sprinkle them with water from time to time to stop sticking. Towards the end of the cooking time prepare some couscous. Serve the couscous with the parsnips, sprinkled with coriander leaves. Have mango chutney on hand, just to finish it off.
Leek Allium porrum. (2 head) Leeks give a lovely creamy consistency to soups and are great in flans or quiches. Leeks are a great source of Vitamin C. Be sure to wash them very carefully though, as soil gets caught in the leaf axils as it is growing. Cut up the leek then rinse in cold running water in a colander.
Delivery times will be altered slightly again, due mainly to me incorporating Brian’s run into my own again, now that he’s left to be a full-time postie. Part of this will involve changes in delivery day for a small number of customers. Whichever day you receive your bag over the next two weeks, will probably be the day you will get your bag for the foreseeable future. If the day doesn’t suit you, please call me and we can discuss an alternative.
We’ll be at Balerno Farmers Market on the 13th from 9am til 1pm. It’s been reasonably busy for the last few markets throughout the cold weather, so now the suns got a bit of heat in it at last, hopefully it’ll be even busier.
I was hoping to have electricity in the new shed this week, but a shortage of cable at the wholesalers held us back. Hopefully by Monday we’ll be stocked up again and ready to get moving with the lights etc. On the upside of development, we now have running water into the new shed, running water to the site where the poly-tunnel is proposed and after three years the order for the poly-tunnel has been made. It should arrive within 3 weeks, so I can start planning and sowing for what is to go into it. It'll be great to get some seedlings growing-on in there.
Now that the temperature is warming up, we really shouldn’t have any problems with potatoes or anything else, but please, do let me know if anything in your bag is sub-standard. We need to know about it.
This week we’re hoping to get the drainage into and around the shed and a cut-off drain to stop water flowing straight down the field through the tyre ruts at the gate. I also want to build a couple of small retaining walls with the tons of stone that lies about. We also need to keep clearing the field of crops, so that we can get the dung spread and the soil turned over for this years crop.
Next week we hope the standard bags will contain potatoes, carrots and onions, along with beansprouts, red cabbage, garlic and kale.
The standard bags this week contain:
Potatoes Solanum tuberosum. Tatties this week are Remarka a good general purpose potato.. The tatties will be various sizes for a while until they’re big enough to go through the grading machine. Potatoes are the only commonly available source of B3 and Iodine. Excellent source of Vitamin C and also Vitamin B6, Potassium and fibre.
Onion Allium cepa. Used in stews, pasta dishes, soups. Source of Vitamins A and C, Iron, Calcium and Potassium .
Carrot Daucus carota 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.
Savoy Cabbage Brassica oleracea Capitata Group. (1head). This is the perfect veg for this time of year. The savoys have been really good and they’re such a hearty and delicious meal. .Here is a recipe for Braised Savoy Cabbage: Prepare the cabbage and shred it finely. Put it in a pan of boiling, lightly salted, water and cook for 5 minutes. Drain thoroughly. Remove the rind and gristle from 4oz (125g) streaky bacon rashers, chop crossways into narrow strips and put in a heavy based pan. Fry the bacon until crisp, and the fat begins to run, then add a finely chopped onion and cook until soft. Add the drained cabbage, stirring continuously, unitl weel coated; season to taste with salt pepper and allspice, and cook through.
Parsnip. Pastinaca sativa Good for Vitamin C, folic acid, potassium and fibre. Peel, then cut into chunks for boiling or roasting, also can be grated into soups or kept in chunks for soups or stews. Here’s a recipe for: Curried parsnip couscous. Prepare your parsnips and cut them into batons about 7cm (3inches) long, the thicker sections will need to be quartered. Mix together 1 teaspoon each of sea salt, paprika and ground cumin, a tablespoon each of sunflower oil and honey and a dash of tabasco sauce. Pour this over the parsnips and leave to marinate for 30 minutes. Preheat the oven to 200oC/400oF/Gas 6. Cover the parsnips tightly with foil and bake for 1 hour. Turn them regularly, making sure they are tightly wrapped before returning them to the oven. Sprinkle them with water from time to time to stop sticking. Towards the end of the cooking time prepare some couscous. Serve the couscous with the parsnips, sprinkled with coriander leaves. Have mango chutney on hand, just to finish it off.
Leek Allium porrum. (2 head) Leeks give a lovely creamy consistency to soups and are great in flans or quiches. Leeks are a great source of Vitamin C. Be sure to wash them very carefully though, as soil gets caught in the leaf axils as it is growing. Cut up the leek then rinse in cold running water in a colander.
Jerusalem Artichoke Helianthus tuberosus Source of Vitamin B1, B2, B3, calcium, potassium, iron and fibre. To cook scrub off the worst of any dirt on the root, then boil for a couple of minutes without cutting off the root or the top. This loosens the skin and allows you to rub it off quite easily. Then boil in slightly salted water for a further 15-20 minutes or until tender. Add lemon juice to the water before boiling to keep the roots white. Can also be roasted after parboiling, and makes very good soup. All you really need are the artichokes, some onion, simmered together until soft, add a stock, boil for 30 minutes maybe a little nutmeg. Puree it then reheat with a little milk added and bob’s your uncle. Delicious soup.
PRICE LIST
Fruit and Vegetables
Organic Vegetables
£11.50 per standard bag
£14.50 per Large bag
Organic Fruit
£3.00 per Small Bag
£5.50 per Large Bag
Organic Pasteurised Milk ( full cream/semi skimmed)
£1.20per litre
Organic Single cream ( 250ml/500ml)
£1.00/£1.60
Organic Double cream ( 250ml/500ml)
£1.30/£1.70
Eggs
Organic Free Range Eggs
£1.50 per Half Dozen Box
Cheques should be made payable to ‘D Murray’
For more information or to place an order please contact us on 07931 738767 or e-mail us or alternatively you can check out our website at http://www.thewholeshebag.com/ or e-mail thewholeshebag@aol.com
Organic Vegetables
£11.50 per standard bag
£14.50 per Large bag
Organic Fruit
£3.00 per Small Bag
£5.50 per Large Bag
Organic Pasteurised Milk ( full cream/semi skimmed)
£1.20per litre
Organic Single cream ( 250ml/500ml)
£1.00/£1.60
Organic Double cream ( 250ml/500ml)
£1.30/£1.70
Eggs
Organic Free Range Eggs
£1.50 per Half Dozen Box
Cheques should be made payable to ‘D Murray’
For more information or to place an order please contact us on 07931 738767 or e-mail us or alternatively you can check out our website at http://www.thewholeshebag.com/ or e-mail thewholeshebag@aol.com
posted by thewholeshebag at 2:44 PM
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