newsletter w/c 04/10/10
Tuesday and Wednesday customers didn’t get a newsletter last week, due to our holiday in the North-East, last weekend. Andy, Finlay and Robbie were in looking after things while we were away. We’re back to normal this week, and with the drier weather, we’re trying to get as many potatoes dug as possible, while still taking the time to harvest the veg needed for the bags each day too.
We’ve got a busy end to the week coming up, as we’ve got Balerno’s Farmers market on Saturday from 9am til 1pm, then Kirknewton Development Trust are having an Apple Day in the afternoon, so we’ll have to scoot over from one to the other. We’ll need to be very well prepared.
The frost last weekend has done a bit of damage – there were still a lot of pea pods to come yet but they’ve all been marked, the courgettes and pumpkin plants have been blackened, so we won’t be getting any more from them now. Surprisingly, the lettuces have survived unharmed, but I think we are into our last few weeks of soft produce like the salad bags. They have been consistently part of the deliveries since July, so I think they’ve played their part. We’ll hold on to the summer veg for a s long as possible though. There’ll be plenty of time to sample the Winter veg over the next 6 months. We have got swede and leek in the bag this week in case you’re in the mood for making soup.
While tattie-lifting will be the priority job for us at the moment, we still have other development jobs in progress with the main one being the dismantling of the old barn that was damaged by the snow last year. The winds through the winter will probably do the job for us, but I’d rather control where all the pieces end up. We don’t want any damaged cars or broken windows.
The boys have got a busy life these days too. The number of clubs, classes and groups they attend each week mean there are only a couple of days a week where I’m not taxiing one of them somewhere. They’re both really enjoying the rugby club down at Biggar and come home filthy every Sunday morning.
Here’s a list of what’s in the standard bag this week. As usual, substitutions may occur.
Potato Solanum tuberosum. Tatties this week are either Robinta (red skins) or Remarka(large, white skins), both are good general purpose potatoes. It’s so good to have our own tatties again. We’re bagging them straight from the field at the moment so the sizes will vary. They are very easy to prepare when they’re as fresh as this and really only need a wash and a scrub. 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. You may receive some of our own onions this week. They are the best onions I’ve ever grown. I have red and white varieites so could be either or a mixture. They haven’t been dried yet so they’re full of flavour. 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.
Mixed Salad various. The salads are growing well this year. There’s a mixture of lettuce, endive, eraclea and herbs. When you receive your bag, rinse the salad leaves thoroughly to remove any traces of soil that may have attached, then drain in a salad spinner or colandar. Pop back into a sealed bag or box and store in the fridge until ready for use. Will keep for over a week easily.
Swede Brassica napa (1 head) You’ve had about a months rest from swede and you’re probably going to need the same again, as some of these swedes are whoppers. They’ll last you for ages. It’s obviously the veg of choice to have with haggis, but is also a superb veg to puree for babies. To prepare it just peel it thickly and chop off the top and base of the root. Cut it up or dice it and boil for about half an hour in slightly salted water, ort until tender. Mash it with cream and a little butter.
Leek Allium porrum The leek may be the Welsh emblem, but it is a mainstay of Scottish cookery, used primarily to give a creamy texture to soups. It is also good as a vegetable in it’s own right, boiled; steamed; braised or fried. The leeks collect soil in the leaf axils as they grow, so, once sliced, give them a good rinse to clear the grit. If cooking them whole, make a slit into the white part far enough to allow you to prise the leaves apart but not far enough to split it in two.
Pepper Capsicum sp. (1 head) Good source of vitamin C. Wash the pepper, then slice off the top. Scoop out the seeds and membranes. Can be eaten cooked or fresh in various dishes including pasta sauces, pizza, salads. Peppers can also be stuffed with various fillings.
We’ve got a busy end to the week coming up, as we’ve got Balerno’s Farmers market on Saturday from 9am til 1pm, then Kirknewton Development Trust are having an Apple Day in the afternoon, so we’ll have to scoot over from one to the other. We’ll need to be very well prepared.
The frost last weekend has done a bit of damage – there were still a lot of pea pods to come yet but they’ve all been marked, the courgettes and pumpkin plants have been blackened, so we won’t be getting any more from them now. Surprisingly, the lettuces have survived unharmed, but I think we are into our last few weeks of soft produce like the salad bags. They have been consistently part of the deliveries since July, so I think they’ve played their part. We’ll hold on to the summer veg for a s long as possible though. There’ll be plenty of time to sample the Winter veg over the next 6 months. We have got swede and leek in the bag this week in case you’re in the mood for making soup.
While tattie-lifting will be the priority job for us at the moment, we still have other development jobs in progress with the main one being the dismantling of the old barn that was damaged by the snow last year. The winds through the winter will probably do the job for us, but I’d rather control where all the pieces end up. We don’t want any damaged cars or broken windows.
The boys have got a busy life these days too. The number of clubs, classes and groups they attend each week mean there are only a couple of days a week where I’m not taxiing one of them somewhere. They’re both really enjoying the rugby club down at Biggar and come home filthy every Sunday morning.
Here’s a list of what’s in the standard bag this week. As usual, substitutions may occur.
Potato Solanum tuberosum. Tatties this week are either Robinta (red skins) or Remarka(large, white skins), both are good general purpose potatoes. It’s so good to have our own tatties again. We’re bagging them straight from the field at the moment so the sizes will vary. They are very easy to prepare when they’re as fresh as this and really only need a wash and a scrub. 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. You may receive some of our own onions this week. They are the best onions I’ve ever grown. I have red and white varieites so could be either or a mixture. They haven’t been dried yet so they’re full of flavour. 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.
Mixed Salad various. The salads are growing well this year. There’s a mixture of lettuce, endive, eraclea and herbs. When you receive your bag, rinse the salad leaves thoroughly to remove any traces of soil that may have attached, then drain in a salad spinner or colandar. Pop back into a sealed bag or box and store in the fridge until ready for use. Will keep for over a week easily.
Swede Brassica napa (1 head) You’ve had about a months rest from swede and you’re probably going to need the same again, as some of these swedes are whoppers. They’ll last you for ages. It’s obviously the veg of choice to have with haggis, but is also a superb veg to puree for babies. To prepare it just peel it thickly and chop off the top and base of the root. Cut it up or dice it and boil for about half an hour in slightly salted water, ort until tender. Mash it with cream and a little butter.
Leek Allium porrum The leek may be the Welsh emblem, but it is a mainstay of Scottish cookery, used primarily to give a creamy texture to soups. It is also good as a vegetable in it’s own right, boiled; steamed; braised or fried. The leeks collect soil in the leaf axils as they grow, so, once sliced, give them a good rinse to clear the grit. If cooking them whole, make a slit into the white part far enough to allow you to prise the leaves apart but not far enough to split it in two.
Pepper Capsicum sp. (1 head) Good source of vitamin C. Wash the pepper, then slice off the top. Scoop out the seeds and membranes. Can be eaten cooked or fresh in various dishes including pasta sauces, pizza, salads. Peppers can also be stuffed with various fillings.
posted by thewholeshebag at 12:43 PM
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