Newsletter w/c 21st June 2010
Andy’s off on hols this week. He’s away up to Kenmore for the week, so I’m on the delivery runs for a wee change. Then it’s our turn for a holiday as we head off to France for a week next Monday. Andy will manage all his usual deliveries but won’t be able to cover the Wednesday run, so there won’t be any delivery on Wednesday 30th June. No one else will be affected, only the people due a delivery on the 30th.
The weather, here at Cobbinshaw, has been hot and dry all week, so I’ve been getting a lot done. Weather like this makes weed control so much easier as the weeds just don’t get a chance to re-root after they’ve been cut out with the hoe. I’m not completely up to date with weeding, but I don’t think the field has looked as good as this at this stage of the year before. The only problem, is the little beetle that eats all green leaves, but even he seems to be less destructive now. The second sowings are faring a lot better than the earlier ones. I’ll need to think of ways of protecting the earlier crops next year. The potatoes have been ridged up for the second time and that always makes that plot look a lot neater. I’m still in a battle with the jerusalem artichokes to try to keep them in a tidy row. They want to sprout up anywhere within 10 ft of the row they are supposed to be in.
This week I just want to get the field ready for a weeks break. The salad plot is only half planted at the moment and I want to direct sow another batch of all the varieties before I leave. I’ve also got another batch of brassicas to prick-out and the remainder of the batch of salad that Andy started pricking-out last week. So I’ll be ready for my holiday by the time Sunday night comes.
A major bonus from the good weather is the fast growth in the plants that have survived beetle-attack. I’ve managed to include some of our own produce in the bags this week. The large bags will have a spinach, mizuna and rocket salad mix. There is a few more holes in them than you get in the supermarket, but we won’t charge any extra for them. When you receive them, take them out of the plastic bag, steep them in a basin of cold water and drain thoroughly in a colandar or salad spinner. Re-bag them again and put hem in the fridge til you need them. The leaves will keep for a week at least if needed, but I’m sure they’ll be polished off before that. We also have our own radishes in some of the bags too. They’ll just need a good clean before you use them. If the skin is a bit rough, peel it, but otherwise, just use it as you normally would. The rabbits and guinea-pigs will enjoy the leaves.
Here’s a list of what you can expect in the standard bag this week. Substitutions may occur.
Potatoes Solanum tuberosum. Tatties this week are Cara 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.
White Cabbage Brassica oleracea Capitata Group. (1 head) It’s the first time we’ve had white cabbage in the bags for about a month. Some of them were pretty big, so we cut them in half. To cook, simply wash in cold running water, removing any marked outer leaves. Quarter the cabbage, then cut out the core. Shred the leaves, then boil or steam for about 8 – 10 minutes until the leaves start to wilt. You want to retain a bit of a crunch! Drain thoroughly and tip into a warmed serving dish with butter melting over the top. Can also be cut finely into salads and gives the crunch to a summer coleslaw.
Tomato Lycopersicon esculentum.( Good for Vitamins A and C, potassium and iron. To cook tomatoes are used for many peoples favourite soup, they are added to casseroles, folded into omelettes and served grilled with a little butter and salt and pepper on top. Obviously, the most common usage at this time of year is fresh in salads.
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.
Flat Beans (1 bag) A wee treat for you this week, some flat beans. Just wash them in cold water then cut them into salads, stir-fries or steam them and have them as a side veg.
The weather, here at Cobbinshaw, has been hot and dry all week, so I’ve been getting a lot done. Weather like this makes weed control so much easier as the weeds just don’t get a chance to re-root after they’ve been cut out with the hoe. I’m not completely up to date with weeding, but I don’t think the field has looked as good as this at this stage of the year before. The only problem, is the little beetle that eats all green leaves, but even he seems to be less destructive now. The second sowings are faring a lot better than the earlier ones. I’ll need to think of ways of protecting the earlier crops next year. The potatoes have been ridged up for the second time and that always makes that plot look a lot neater. I’m still in a battle with the jerusalem artichokes to try to keep them in a tidy row. They want to sprout up anywhere within 10 ft of the row they are supposed to be in.
This week I just want to get the field ready for a weeks break. The salad plot is only half planted at the moment and I want to direct sow another batch of all the varieties before I leave. I’ve also got another batch of brassicas to prick-out and the remainder of the batch of salad that Andy started pricking-out last week. So I’ll be ready for my holiday by the time Sunday night comes.
A major bonus from the good weather is the fast growth in the plants that have survived beetle-attack. I’ve managed to include some of our own produce in the bags this week. The large bags will have a spinach, mizuna and rocket salad mix. There is a few more holes in them than you get in the supermarket, but we won’t charge any extra for them. When you receive them, take them out of the plastic bag, steep them in a basin of cold water and drain thoroughly in a colandar or salad spinner. Re-bag them again and put hem in the fridge til you need them. The leaves will keep for a week at least if needed, but I’m sure they’ll be polished off before that. We also have our own radishes in some of the bags too. They’ll just need a good clean before you use them. If the skin is a bit rough, peel it, but otherwise, just use it as you normally would. The rabbits and guinea-pigs will enjoy the leaves.
Here’s a list of what you can expect in the standard bag this week. Substitutions may occur.
Potatoes Solanum tuberosum. Tatties this week are Cara 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.
White Cabbage Brassica oleracea Capitata Group. (1 head) It’s the first time we’ve had white cabbage in the bags for about a month. Some of them were pretty big, so we cut them in half. To cook, simply wash in cold running water, removing any marked outer leaves. Quarter the cabbage, then cut out the core. Shred the leaves, then boil or steam for about 8 – 10 minutes until the leaves start to wilt. You want to retain a bit of a crunch! Drain thoroughly and tip into a warmed serving dish with butter melting over the top. Can also be cut finely into salads and gives the crunch to a summer coleslaw.
Tomato Lycopersicon esculentum.( Good for Vitamins A and C, potassium and iron. To cook tomatoes are used for many peoples favourite soup, they are added to casseroles, folded into omelettes and served grilled with a little butter and salt and pepper on top. Obviously, the most common usage at this time of year is fresh in salads.
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.
Flat Beans (1 bag) A wee treat for you this week, some flat beans. Just wash them in cold water then cut them into salads, stir-fries or steam them and have them as a side veg.
posted by thewholeshebag at 2:58 PM
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