Newsletter 19/04/2010
Reading back my ‘to-do’ list on last weeks letter is quite encouraging. I’ve managed to at least make a start on most of the items I hoped to do and have completed a few as well. Andy has transplanted a whole row of garlic this afternoon. I have never transplanted garlic before and am not sure it will enjoy the disruption, but it’s the only way it’s going to get any chance to grow in a weed-free environment with plenty of space. I’ll try to finish the other row off tomorrow. My parents came over to babysit the kids for Friday and when they arrived on Thursday night, I enlisted my Dad’s help in planting Jerusalem Artichokes. I spent most of the end of last week, digging them up. We selected the best of them and planted them in freshly turned soil, again, in plenty of space to encourage a bumper crop. The field was ploughed on Thursday morning and, as this was the last thing holding me back, we’ve been planting ever since. I have now planted all the seed potatoes that I had and am a few bags short, so Murray has kindly let me have a few bags of his to fill up the plot. So by Tuesday evening, the potato plot should be fully planted and all we’ll be waiting for, is the sun to heat the soil a bit and get everything growing. I’ll need to target the onion situation after the tatties are planted.
The reason we needed babysitters for Friday was to attend the Memorial Service for Lynda’s cousin, Michael Mavor. He died suddenly, at the age of 62, while in Peru, visiting his terminally ill brother-in-law. He had a highly celebrated career as headmaster of some of the best known schools in Britain. He became headmaster at Gordonstoun at the age of 31, then after a successful decade there, he took the same post at, the then troubled, Rugby School. He turned Rugby’s fortunes around and then finished his career back at the school he himself was taught at, Loretto on the East side of Edinburgh. His academic acheivements were matched by sporting prowess. It seemed, whatever he turned his hand to, he could master. The service was held in St Giles Cathedral and people had to stand in the aisles due to the huge turnout. The respect and affection for a man who moulded and influenced so many lives was tangible and the service was a moving and fitting tribute.
Potatoes Solanum tuberosum. Tatties this week are Remarka a good general purpose potato.. 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.
Calabrese Brassica oleracea Italica Group (1 head). I have been corrected by one of our customers. What I have called broccoli up to now, is in fact, calabrese and should be called it’s proper name. Whatever it is, it is an excellent source of Vitamin C and phytochemicals and also contains Vitamins A, B2 and B6, Phosphorus, fibre Iron and calcium. Here’s a recipe for Roast Calabrese with Chilli and Soy Sauce that I gave a couple of weeks ago as a romanesco recipe. It is fairly versatile. :
Toss 350g of Calabrese, broken into florets, in a tablespoon of olive oil. Cut the stalks into thick batons. Spread them all out on a baking tray and roast in a preheated oven for 10 mins at 200oC/Gas Mark 6 for 10 mins.Add 2 thinly sliced cloves of the garlic, ½ a red chilli, finely chopped and ½ a tablespoon of sesame seeds and mix through. Return to the oven for 5 minutes. Remove the tray from the oven, sprinkle with soy sauce and serve. I haven’t tried this one yet but I hope to this week.
Tomato Lycopersicon esculentum Source of Vitamins A and C, potassium and iron. The tomato is eaten fresh in salads or used for sauces, Britain’s favourite soup or casseroles. Here’s a recipe for Tomato and Tarragon Soup, it’s been a favourite with our family for years. Melt a tablespoon of olive oil and 40g (1 ½ oz) of butter together in a big pan and cook a finely chopped onion, a sliced stick of celery, 2 sliced carrots and a chopped clove of garlic for 2 minutes. Add either 675g (1 ½ lbs) of chopped ripe tomatoes or 2x400g tins of chopped tomatoes. Also add a bay leaf, 2 tblespns of tomato puree a tablespoon of dried or fresh tarragon, 1 litre (1 ¾ pints) of chicken or vegetable stock, a small strip of lemon rind and 1 teaspoon of sugar to taste. Simmer gently, uncovered for 20 minutes. Discard the bay leaf and the lemon rind, then puree in a liquidiser. Taste for seasoning and reheat. Serve with a twist of pepper. Leek Alllium porrum Leeks arew used to give a creamy texture to soups. They can also be served as an accompanying vegetable, and may be boiled, braised, steamed or fried. To prepare, cut off the root base and any damaged upper leaves. Rinse in running cold water to wash away the grit that gets caught between the leaves. Boil in minimum of salted water. Whole or halved leeks need 15-20 minutes while rings and slices need about 10 minutes. Drain then return to the pan to steam off any remaining water. Serve with a knob of butter, or coated in a white sauce or cheese sauce.
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.
The reason we needed babysitters for Friday was to attend the Memorial Service for Lynda’s cousin, Michael Mavor. He died suddenly, at the age of 62, while in Peru, visiting his terminally ill brother-in-law. He had a highly celebrated career as headmaster of some of the best known schools in Britain. He became headmaster at Gordonstoun at the age of 31, then after a successful decade there, he took the same post at, the then troubled, Rugby School. He turned Rugby’s fortunes around and then finished his career back at the school he himself was taught at, Loretto on the East side of Edinburgh. His academic acheivements were matched by sporting prowess. It seemed, whatever he turned his hand to, he could master. The service was held in St Giles Cathedral and people had to stand in the aisles due to the huge turnout. The respect and affection for a man who moulded and influenced so many lives was tangible and the service was a moving and fitting tribute.
Potatoes Solanum tuberosum. Tatties this week are Remarka a good general purpose potato.. 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.
Calabrese Brassica oleracea Italica Group (1 head). I have been corrected by one of our customers. What I have called broccoli up to now, is in fact, calabrese and should be called it’s proper name. Whatever it is, it is an excellent source of Vitamin C and phytochemicals and also contains Vitamins A, B2 and B6, Phosphorus, fibre Iron and calcium. Here’s a recipe for Roast Calabrese with Chilli and Soy Sauce that I gave a couple of weeks ago as a romanesco recipe. It is fairly versatile. :
Toss 350g of Calabrese, broken into florets, in a tablespoon of olive oil. Cut the stalks into thick batons. Spread them all out on a baking tray and roast in a preheated oven for 10 mins at 200oC/Gas Mark 6 for 10 mins.Add 2 thinly sliced cloves of the garlic, ½ a red chilli, finely chopped and ½ a tablespoon of sesame seeds and mix through. Return to the oven for 5 minutes. Remove the tray from the oven, sprinkle with soy sauce and serve. I haven’t tried this one yet but I hope to this week.
Tomato Lycopersicon esculentum Source of Vitamins A and C, potassium and iron. The tomato is eaten fresh in salads or used for sauces, Britain’s favourite soup or casseroles. Here’s a recipe for Tomato and Tarragon Soup, it’s been a favourite with our family for years. Melt a tablespoon of olive oil and 40g (1 ½ oz) of butter together in a big pan and cook a finely chopped onion, a sliced stick of celery, 2 sliced carrots and a chopped clove of garlic for 2 minutes. Add either 675g (1 ½ lbs) of chopped ripe tomatoes or 2x400g tins of chopped tomatoes. Also add a bay leaf, 2 tblespns of tomato puree a tablespoon of dried or fresh tarragon, 1 litre (1 ¾ pints) of chicken or vegetable stock, a small strip of lemon rind and 1 teaspoon of sugar to taste. Simmer gently, uncovered for 20 minutes. Discard the bay leaf and the lemon rind, then puree in a liquidiser. Taste for seasoning and reheat. Serve with a twist of pepper. Leek Alllium porrum Leeks arew used to give a creamy texture to soups. They can also be served as an accompanying vegetable, and may be boiled, braised, steamed or fried. To prepare, cut off the root base and any damaged upper leaves. Rinse in running cold water to wash away the grit that gets caught between the leaves. Boil in minimum of salted water. Whole or halved leeks need 15-20 minutes while rings and slices need about 10 minutes. Drain then return to the pan to steam off any remaining water. Serve with a knob of butter, or coated in a white sauce or cheese sauce.
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.
posted by thewholeshebag at 1:42 AM
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