Newsletter w/c 6th September 2010
We’ve been making the most of the great weather to get as many tatties harvested as possible. I think the crop is going to be our biggest ever, so I’m determined to get them all in before the frosty weather hits. That’ll be a first, it’s all weather dependent of course. I’ve been massively helped by the newly re-patriated Mavor’s from Guildford. Lynda’s brother, Peter and Fiona, his wife, have moved back up to live in Edinburgh. Three of the children decided to move up with them so I’ve had help from Robbie all week, then at the weekend Peter, Lynsey and Alison came out to give Andy and I a hand to get as many potatoes up as poss. A good friend, Sara, came out to visit and was soon down in the potato plot as well. Lynda took some great photos, so if I can work out how to do it, I’ll post them on the blog which can be accessed through the website. I’m terrible with computers, so don’t hold your breath.
Next Saturday we’ll have our usual stall at the, ever growing, Balerno Farmers Market. There will be 19 producers this Saturday, so if it’s a while since you’ve been along it’s well worth re-visiting. There is also talk of markets starting up in Juniper Green and Currie on different weekends in the month. We’ll definitely be trying to play a part there too. I had hoped to be at Livingston Farmers Market this Sunday, but I’m not sure we can make it this time. If it doesn’t happen this month then hopefully we’ll get there next month.
Here’s a list of what’s in the standard bag this week. As I’ve noted already, substitutions may occur.
Potato Solanum tuberosum. Tatties this week are either Robinta (red skins) or Orla (white skins and roundish), 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. We’ve started digging this seasons carrots again, so you may get the tops left on. Will probably vary in size quite a bit.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.
Calabrese Brassica oleracea Italica Group (1 head).. Calabrese 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:
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.
Beetroot Beta vulgaris Good source of Vitamin C and folic acid and also contains potassium. Boil the roots with the skins, tops and roots still on. A small root will boil in 30 minutes while a large one ( larger than a tennis ball) may take 1 ½ hours. Once boiled rub off the skins and slice off the top and bottom.. You can then go in various culinary directions. The traditional way I suppose would be to slice them and pickle them in vinegar. You could also roast them. Just stick them in the oven for the last half hour of your meats cooking time basting once or twice. You could just dice them and have them as an accompanying dish on there own hot or cold and you could make Beetroot risotto by following any basic risooto recipe then adding the beetroot just before you start reducing the stock for the last couple of times. My favourite winter way to have beetroot is beetroot soup made from onions, potatoes,.stock and the boiled beetroot. Boil for half an hour then blend it. Fantastic colour and flavour.
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.
Next Saturday we’ll have our usual stall at the, ever growing, Balerno Farmers Market. There will be 19 producers this Saturday, so if it’s a while since you’ve been along it’s well worth re-visiting. There is also talk of markets starting up in Juniper Green and Currie on different weekends in the month. We’ll definitely be trying to play a part there too. I had hoped to be at Livingston Farmers Market this Sunday, but I’m not sure we can make it this time. If it doesn’t happen this month then hopefully we’ll get there next month.
Here’s a list of what’s in the standard bag this week. As I’ve noted already, substitutions may occur.
Potato Solanum tuberosum. Tatties this week are either Robinta (red skins) or Orla (white skins and roundish), 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. We’ve started digging this seasons carrots again, so you may get the tops left on. Will probably vary in size quite a bit.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.
Calabrese Brassica oleracea Italica Group (1 head).. Calabrese 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:
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.
Beetroot Beta vulgaris Good source of Vitamin C and folic acid and also contains potassium. Boil the roots with the skins, tops and roots still on. A small root will boil in 30 minutes while a large one ( larger than a tennis ball) may take 1 ½ hours. Once boiled rub off the skins and slice off the top and bottom.. You can then go in various culinary directions. The traditional way I suppose would be to slice them and pickle them in vinegar. You could also roast them. Just stick them in the oven for the last half hour of your meats cooking time basting once or twice. You could just dice them and have them as an accompanying dish on there own hot or cold and you could make Beetroot risotto by following any basic risooto recipe then adding the beetroot just before you start reducing the stock for the last couple of times. My favourite winter way to have beetroot is beetroot soup made from onions, potatoes,.stock and the boiled beetroot. Boil for half an hour then blend it. Fantastic colour and flavour.
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 12:34 PM
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