Newsletter w/c 12/04/10
We received a replacement cover for the poly-tunnel on Thursday so that let me complete it this weekend. We had a really calm day at Cobbinshaw on Friday, so with no other help available, Finn, Keir and I managed to get the cover on and nailed down without taking off. I spent Sunday sorting out the levels inside. It was heavy work and with the sun pouring down on the tunnel all day, I was completely exhausted by the end of the afternoon. It’s a great feeling to have it completed though, and we’ve even had some germination already from seed that I sowed last week. Lynda is a bit of a fair weather gardener and enjoys the heat so I think she’ll be working in the tunnel quite a bit.
I took a break from tunnel construction, on Saturday, to attend the Balerno farmers Market. As construction work was taking place in the High St, we were moved to the school car park and I think it was a better venue than the main street. I think a lot of the stall holders felt the same way, so maybe some pressure will be put on the council to get us in there permanently.
Andy’s off on holiday, to celebrate his father’s birthday up at Crieff Hydro, so I’ll be delivering on Tuesday this week. Delivery times may be a bit earlier than usual. I’d like to get back to the farm as quickly as possible to get on with jobs needing done.
On the farm, I’ve got loads to do, but the field is still really wet from the snow-melt from last week and the rain we had afterwards. I’ll get as many seeds into trays as I can and get them started. I’m hoping to get the field ploughed on Tuesday or Wednesday and as soon as that is done, I’ll use our new rotovator to produce a seed bed that we can plant potatoes into. I may be able to plant jerusalem artichokes and transplant garlic, which is growing away well, but in the wrong place, this week before the ploughing. I need to make a start on planting onion sets as well, as they are starting to sprout in the bags that they have been stored in. I should be planting constantly for 6 weeks now.
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.
Red Cabbage Brassica oleracea Capitata Group..(1 head) Excellent source of Vitamin C and phytochemicals and also contains Vitamin B6, potassium, fibre and calcium. Here’s a recipe for Braised red cabbage which uses apples rather than the orange based gravy I gave you last time. Braised Red Cabbage: Remove the outer coarse leaves and cut the cabbage into quarters. Remove the tough cores and shred the cabbage finely. Peel core and grate 2 cooking apples and mix with the cabbage. Melt 2oz. (50g) of butter in a pan, add 5fl.oz.(150ml) white wine vinegar and mix in the cabbage; coat thoroughly; then cover with a tight fitting lid and simmer over a gentle heat for 1 hour. Add a little more vinegar or water if the cabbage threatens to stick. Stir in 5fl.oz. (150ml) of red wine or blackcurrant juice, season to taste with sugar. The cabbage will have a fairly sharp flavour. Cover with a lid and simmer until tender.
the flesh. Boil in lightly salted water for 30 minutes and mash with cream and butter.
Parsley Petroselinum sp. (100g) This flat leaved variety of parsley has far more flavour than the more common curly type, though I have to say the curly one is a far nicer plant to look at. Excellent for flavouring all sorts of dishes or cut into salads. Especially popular in our household, cut over boiled potatoes, with a little melted butter.
Kohl Rabi Brassica oleracea Gongylodes Group (1 head) – Excellent source of vitamin C and potassium. These swollen stem bases are great eaten raw, but can be cooked. Just peel off the outer skin and slice or dice the inner flesh. To cook, blanch for 5 minutes in boiling water with a little added lemon juice, then refresh in cold water. Cook the kohl-rabi for 10-15 minutes in a minimal amount of boiling, lightly salted, water, adding butter at a rate of 3oz per lb of vegetable. Serve with a little of the cooking liquid poured over it.
Beetroot Beta vulgaris (400g ) Contains Vitamin C folic acid and potassium. Can be cooked in various ways, but don’t peel the beet until you’ve boiled it as this stops it ‘bleeding’. My recipe for you this week completely disregards this, so have a pair of rubber gloves and newspaper handy. I’m going to tell you how to make Super Boost Juice – Put on the rubber gloves, spread out a newspaper and peel your beetroot and cut it into chunks. Take 4 apples and quarter and core them. Take 4 carrots and trim and peel them. Take 1cm/1 inch of fresh ginger and peel it. This is easily done by scraping the skin off with the side of a teaspoon. Process all the ingredients through a juicer. Stir and serve immediately, adding ice if desired.
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
I took a break from tunnel construction, on Saturday, to attend the Balerno farmers Market. As construction work was taking place in the High St, we were moved to the school car park and I think it was a better venue than the main street. I think a lot of the stall holders felt the same way, so maybe some pressure will be put on the council to get us in there permanently.
Andy’s off on holiday, to celebrate his father’s birthday up at Crieff Hydro, so I’ll be delivering on Tuesday this week. Delivery times may be a bit earlier than usual. I’d like to get back to the farm as quickly as possible to get on with jobs needing done.
On the farm, I’ve got loads to do, but the field is still really wet from the snow-melt from last week and the rain we had afterwards. I’ll get as many seeds into trays as I can and get them started. I’m hoping to get the field ploughed on Tuesday or Wednesday and as soon as that is done, I’ll use our new rotovator to produce a seed bed that we can plant potatoes into. I may be able to plant jerusalem artichokes and transplant garlic, which is growing away well, but in the wrong place, this week before the ploughing. I need to make a start on planting onion sets as well, as they are starting to sprout in the bags that they have been stored in. I should be planting constantly for 6 weeks now.
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.
Red Cabbage Brassica oleracea Capitata Group..(1 head) Excellent source of Vitamin C and phytochemicals and also contains Vitamin B6, potassium, fibre and calcium. Here’s a recipe for Braised red cabbage which uses apples rather than the orange based gravy I gave you last time. Braised Red Cabbage: Remove the outer coarse leaves and cut the cabbage into quarters. Remove the tough cores and shred the cabbage finely. Peel core and grate 2 cooking apples and mix with the cabbage. Melt 2oz. (50g) of butter in a pan, add 5fl.oz.(150ml) white wine vinegar and mix in the cabbage; coat thoroughly; then cover with a tight fitting lid and simmer over a gentle heat for 1 hour. Add a little more vinegar or water if the cabbage threatens to stick. Stir in 5fl.oz. (150ml) of red wine or blackcurrant juice, season to taste with sugar. The cabbage will have a fairly sharp flavour. Cover with a lid and simmer until tender.
the flesh. Boil in lightly salted water for 30 minutes and mash with cream and butter.
Parsley Petroselinum sp. (100g) This flat leaved variety of parsley has far more flavour than the more common curly type, though I have to say the curly one is a far nicer plant to look at. Excellent for flavouring all sorts of dishes or cut into salads. Especially popular in our household, cut over boiled potatoes, with a little melted butter.
Kohl Rabi Brassica oleracea Gongylodes Group (1 head) – Excellent source of vitamin C and potassium. These swollen stem bases are great eaten raw, but can be cooked. Just peel off the outer skin and slice or dice the inner flesh. To cook, blanch for 5 minutes in boiling water with a little added lemon juice, then refresh in cold water. Cook the kohl-rabi for 10-15 minutes in a minimal amount of boiling, lightly salted, water, adding butter at a rate of 3oz per lb of vegetable. Serve with a little of the cooking liquid poured over it.
Beetroot Beta vulgaris (400g ) Contains Vitamin C folic acid and potassium. Can be cooked in various ways, but don’t peel the beet until you’ve boiled it as this stops it ‘bleeding’. My recipe for you this week completely disregards this, so have a pair of rubber gloves and newspaper handy. I’m going to tell you how to make Super Boost Juice – Put on the rubber gloves, spread out a newspaper and peel your beetroot and cut it into chunks. Take 4 apples and quarter and core them. Take 4 carrots and trim and peel them. Take 1cm/1 inch of fresh ginger and peel it. This is easily done by scraping the skin off with the side of a teaspoon. Process all the ingredients through a juicer. Stir and serve immediately, adding ice if desired.
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 4:32 PM
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