Newsletter w/c 15/03/2010
Delivery times should be settling down again. I don’t think too many customers have been affected by changes in delivery day, however, many will receive their bags at a different time. Hopefully it doesn’t cause you too much of a problem. If it is inconvenient, please let me know, as there are always ways we could try to make it easier for you.
We had fine weather at Balerno on Saturday for the farmers market, although it wasn’t as busy as I’ve seen it. I don’t think many of the stall holders had a particularly good sales day, apart from the German Bread seller, who had a queue at his stall for the whole day. Next month, I’m hoping to team up with a company called gourmet kids to hold a demonstration event at the market to encourage kids and parents to cook together and show different ways of preparing the vegetables etc. I’ll let you know more as the idea develops.
Talking of development, we now not only have running water to our new shed, but it is now powered and lit as well. The shell of the shed went up in January 2008, so that’s been quite a wait to get to this stage. We now only need to get a concrete floor in place, and the shed would be complete, but I’ll wait until the threat of a sharp frost has passed. Frost can affect concrete as it’s curing, so a month’s wait isn’t going to be a big deal after waiting 2 years!
The polytunnel hasn’t arrived yet, but that should be the next big job. My friends Robert and Mark have said they’ll help me to get it constructed and get the cover on, between them and the team here at Cobbinshaw I hope to get it up quickly so that we can get maximum use of it for this season. I’m not planning to grow crops in it. It’s more to bring on seedlings to the stage of planting out in the field. It should stretch our growing season by 2 – 4 weeks at either end. I’ll maybe grow a few tomatoes and other crops like that as an experiment to see if it’s worth looking constructing more protected growing space.
On the growing side of things, we’ve had 60 tonnes of farmyard manure spread on the field and that’s the signal of the start of growing operations for this year. Next job is to plough the field, as soon as possible. With the dung lying on the surface, it loses Nitrogen to the atmosphere so to get as much benefit as possible we need to bury it underground where the plant roots can make better use of it.
Next week we hope the standard bags will contain potatoes, carrots and onions, along with brussels sprouts, jerusalem artichokes, beetroot and celeriac.
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.
Garlic Allium sativum. Excellent source of phytochemicals and a source of vitamins A and C, calcium and iron. Garlic can be used in many types of cooking and is included in the recipe above. Simple thing like melting butter in a pan and frying a clove or two and spreading it on bread gives garlic bread. The same prep with sliced mushrooms will give garlic mushrooms. Very simple.
Red Cabbage Brassica oleraceaCapitataGroup (1 head) – If the cabbage is really big this time, I will half it. This is in response to customer comments after the last red cabbages 5 weeks ago. Some of you may even have some left. Here’s a different recipe for you to try with it: Preheat your oven to 150oC/300oF/ gas mark 2. Remove any damaged outer leaves, cut into quarters and remove the stalk. Shred the cabbage finely. In a casserole, lay a layer of cabbage, seasoned with salt and pepper, a layer of chopped onions and chopped, peeled and cored apples, with a sprinkling of garlic, 1 clove should be enough, a little nutmeg, cinnamon and ground cloves and about a tablespoon of brown sugar. Repeat these layers until everything is in then pour in 3 tablespoon of wine vinegar and 1/2oz (10g) of butter. Put a lid on the casserole and let it cook slowly for 1 ½ to 2 hours, stirring a couple of times during cooking
Mixed Beansprouts very nutritious, these sprouting seeds are excellent fresh in salads or cooked in stir-fries. If there is a punnet open in the kitchen in our house, they don’t last long because people seem to find it hard to pass them without digging out a spoonful.
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.
Please Return All Net Bags
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 www.thewholeshebag.com or e-mail thewholeshebag@aol.com
We had fine weather at Balerno on Saturday for the farmers market, although it wasn’t as busy as I’ve seen it. I don’t think many of the stall holders had a particularly good sales day, apart from the German Bread seller, who had a queue at his stall for the whole day. Next month, I’m hoping to team up with a company called gourmet kids to hold a demonstration event at the market to encourage kids and parents to cook together and show different ways of preparing the vegetables etc. I’ll let you know more as the idea develops.
Talking of development, we now not only have running water to our new shed, but it is now powered and lit as well. The shell of the shed went up in January 2008, so that’s been quite a wait to get to this stage. We now only need to get a concrete floor in place, and the shed would be complete, but I’ll wait until the threat of a sharp frost has passed. Frost can affect concrete as it’s curing, so a month’s wait isn’t going to be a big deal after waiting 2 years!
The polytunnel hasn’t arrived yet, but that should be the next big job. My friends Robert and Mark have said they’ll help me to get it constructed and get the cover on, between them and the team here at Cobbinshaw I hope to get it up quickly so that we can get maximum use of it for this season. I’m not planning to grow crops in it. It’s more to bring on seedlings to the stage of planting out in the field. It should stretch our growing season by 2 – 4 weeks at either end. I’ll maybe grow a few tomatoes and other crops like that as an experiment to see if it’s worth looking constructing more protected growing space.
On the growing side of things, we’ve had 60 tonnes of farmyard manure spread on the field and that’s the signal of the start of growing operations for this year. Next job is to plough the field, as soon as possible. With the dung lying on the surface, it loses Nitrogen to the atmosphere so to get as much benefit as possible we need to bury it underground where the plant roots can make better use of it.
Next week we hope the standard bags will contain potatoes, carrots and onions, along with brussels sprouts, jerusalem artichokes, beetroot and celeriac.
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.
Garlic Allium sativum. Excellent source of phytochemicals and a source of vitamins A and C, calcium and iron. Garlic can be used in many types of cooking and is included in the recipe above. Simple thing like melting butter in a pan and frying a clove or two and spreading it on bread gives garlic bread. The same prep with sliced mushrooms will give garlic mushrooms. Very simple.
Red Cabbage Brassica oleraceaCapitataGroup (1 head) – If the cabbage is really big this time, I will half it. This is in response to customer comments after the last red cabbages 5 weeks ago. Some of you may even have some left. Here’s a different recipe for you to try with it: Preheat your oven to 150oC/300oF/ gas mark 2. Remove any damaged outer leaves, cut into quarters and remove the stalk. Shred the cabbage finely. In a casserole, lay a layer of cabbage, seasoned with salt and pepper, a layer of chopped onions and chopped, peeled and cored apples, with a sprinkling of garlic, 1 clove should be enough, a little nutmeg, cinnamon and ground cloves and about a tablespoon of brown sugar. Repeat these layers until everything is in then pour in 3 tablespoon of wine vinegar and 1/2oz (10g) of butter. Put a lid on the casserole and let it cook slowly for 1 ½ to 2 hours, stirring a couple of times during cooking
Mixed Beansprouts very nutritious, these sprouting seeds are excellent fresh in salads or cooked in stir-fries. If there is a punnet open in the kitchen in our house, they don’t last long because people seem to find it hard to pass them without digging out a spoonful.
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.
Please Return All Net Bags
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 www.thewholeshebag.com or e-mail thewholeshebag@aol.com
posted by thewholeshebag at 3:24 AM
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