newsletter w/c 27/09/10
I’m late getting a newsletter out this week, as we took a short break up on Deeside last weekend. The boys September holiday was extended by in-service days, and as Lynda’s birthday fell in there too, it gave us an excuse to get away. The weather stayed pretty dry for the time we needed it to, and I don’t think we had the cold mornings that Cobbinshaw seems to have been hit by. Our neighbour, Robert, thought it got down to –5oC on Sunday morning. There are signs in the cut flower garden of nippy weather, but as I write this I haven’t had time to assess any damage in the field. Much more of that will finish the salads for the season, but we’ve had a great run with them this year and we’ve received a lot of compliments. Last week was the last picking of broad beans for the year and I don’t think we’ll see too many more pea pods. Another indicator of the time of year is the appearance of swedes in the bag next week. The large bags may get the last of the milans as well, but although they look similar, they are a completely different flavour and are used differently in the kitchen.
We delayed our trip up to Aberdeenshire to attend the first Juniper Green Farmers Market on Saturday morning. It took place in the car park of the Kinleith Arms. It was very busy right from the start and the stall had a queue at it for about 2 hours, which is really unusual. Robbie, who’s been helping me out a Cobbinshaw, stopped by on his way to help Pat and Finlay build a dog kennel. He ended up staying for about an hour. Things would have been a lot more fraught without him.
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.
Cabbage Brassica oleracea Capitata Group..(1 head) . To cook, remove any damaged outer leaves, cut into quarters and remove the central core. It can be cooked in quarters like this in boiling salted water or else shredded and boiled or steamed. Here’s a recipe for Cabbage soup which will use up a few items in the bag this week: Prepare and wash the cabbage and shred it finely. Prepare and roughly chop, 2 carrots, the leek and 1/2lb(250g) potatoes. Put all the vegetables in a pan with 3 pints(1.5l) stock and a bouquet garni, bring to the boil and simmer gently for 30 minutes. Season to taste, sprinkle with parsley and serve at once.
Kale Brassica oleracea Acephala Group..(200g) Excellent source of VitaminsA and C and phytochemicals. Also contain calcium and copper. To cook, strip the leaves from the tough stems and treat like spinach or add to soups. Here’s arecipe for Garlic Kale Wash the kale in cold running water then strip the leaves from the stems. Cut the leaves into strips. Boil in slightly salted water for 2-3 minutes until slightly wilted and drain thoroughly. In a wok, heat a tablespoon of oil and 50g (2oz) butter then add 2 crushed garlic cloves, 1 finely chopped onion and about ½ inch of ginger root, finely chopped. Saute until the onion is softened. Add the kale, toss to combine then cover and cook until kale is tender, probably a couple of minutes. Sprinkle some lime juice over the top and plenty of black pepper and serve immediately.
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.
We delayed our trip up to Aberdeenshire to attend the first Juniper Green Farmers Market on Saturday morning. It took place in the car park of the Kinleith Arms. It was very busy right from the start and the stall had a queue at it for about 2 hours, which is really unusual. Robbie, who’s been helping me out a Cobbinshaw, stopped by on his way to help Pat and Finlay build a dog kennel. He ended up staying for about an hour. Things would have been a lot more fraught without him.
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.
Cabbage Brassica oleracea Capitata Group..(1 head) . To cook, remove any damaged outer leaves, cut into quarters and remove the central core. It can be cooked in quarters like this in boiling salted water or else shredded and boiled or steamed. Here’s a recipe for Cabbage soup which will use up a few items in the bag this week: Prepare and wash the cabbage and shred it finely. Prepare and roughly chop, 2 carrots, the leek and 1/2lb(250g) potatoes. Put all the vegetables in a pan with 3 pints(1.5l) stock and a bouquet garni, bring to the boil and simmer gently for 30 minutes. Season to taste, sprinkle with parsley and serve at once.
Kale Brassica oleracea Acephala Group..(200g) Excellent source of VitaminsA and C and phytochemicals. Also contain calcium and copper. To cook, strip the leaves from the tough stems and treat like spinach or add to soups. Here’s arecipe for Garlic Kale Wash the kale in cold running water then strip the leaves from the stems. Cut the leaves into strips. Boil in slightly salted water for 2-3 minutes until slightly wilted and drain thoroughly. In a wok, heat a tablespoon of oil and 50g (2oz) butter then add 2 crushed garlic cloves, 1 finely chopped onion and about ½ inch of ginger root, finely chopped. Saute until the onion is softened. Add the kale, toss to combine then cover and cook until kale is tender, probably a couple of minutes. Sprinkle some lime juice over the top and plenty of black pepper and serve immediately.
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.
posted by thewholeshebag at 12:40 PM
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