Newsletter w/c 20th December 2010
With our 4th snowy Monday in a row, we are getting used to what we need to do to get your deliveries out on time. Last week, we even had the Friday deliveries out on Thursday, in case the weather worriers were correct and the snow was going to shut down the entire country again. Luckily for us in the central belt, it stayed in the North. We have the same forecast for later on this week and I may decide to get bags out early rather than risk them not getting there for Christmas. If we do decide on thia course of action, I’ll let you know in advance.
I have to apologise again for the quality of the potatoes last week. I think they were the only veg really affected by the cold. This week I have given up on the ones were using before and got rid of them. We’re on to a better protected batch now and things should be fine for your Christmas dinner, unless they end up getting frosted on your doorstep. I’m keeping a heater in the back of the van overnight to ensure frost free conditions prior to delivery. The only other produce we’ve had real trouble with are the bananas which hate any kind of cold and need to be eaten straight away. If you’d rather not have bananas then we can substitute something else during the winter weather. Just e-mail and let me know.
At home we have two very excited boys who can’t wait for Christmas and want as much snow as possible so that the school will shut again and let them stay at home. It’s also very noisy, as Finn, who has been learning the chanter for a couple of years, has moved onto the bagpipes and the increase in volume during practice sessions is quite hair-raising. He’s doing really well though, considering he’s had them less than a week. It takes a lot of puff for a boy his age. We’re all really proud of him, although Keir does get annoyed when he gets ‘Scotland the Brave’ blasted in his ear while he’s watching Horrid Henry or Scooby Doo. We ‘re all looking forward to a rest next week as we’re taking a week off of deliveries. Thanks very much for your support over the year, and particularly for the understanding you have shown, throughout this harsh weather, and the problems it has caused with the deliveries. Merry Christmas to you all and All the Best for 2011.
Potato Solanum tuberosum. Tatties this week are either Robinta (red skins) or Valor (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.
Brussels Sprouts Brassica oleracea Gemmifera Group.. Excellent source of Vitamin C and phytochemicals and also contains Vitamins A and B6, potassium, fibre and calcium. These sprouts this year are so sweet, I’m sure we can convert all those sproutiphobes out there. To prepare, wash the sprouts in cold water and peel off any ragged or marked leaves then cut an X into the base of the sprout. Cook in a minimum of boiling salted water for 8 – 10 minutes, NO LONGER, or they’ll go soggy.
Parsnips Pastinaca sativa Roots are boiled or added to soups , stews and casseroles. Traditionally roasted for Christmas. Peel then slice to the desired size. Parboil in slightly salted water for 5-10 minutes then place around your turkey for the last ½ hour of cooking time, basting with the juices in the roasting tin.
Leek Allium porrum Leeks can be used in many ways, however, with just one leek, they are best used in soups to give a creamy texture. Leeks are also good in quiches.
Red Cabbage Brassica oleracea CapitataGroup (1 head) Preheat your oven to 150oC/300oF/ gas mark 2. Remove any damaged outer leaves, cut into quarters and remove the stalk. Shred the cabbage finely. In a casserole, lay a layer of cabbage, seasoned with salt and pepper, a layer of chopped onions and chopped, peeled and cored apples, with a sprinkling of garlic, 1 clove should be enough, a little nutmeg, cinnamon and ground cloves and about a tablespoon of brown sugar. Repeat these layers until everything is in then pour in 3 tablespoon of wine vinegar and 1/2oz (10g) of butter. Put a lid on the casserole and let it cook slowly for 1 ½ to 2 hours, stirring a couple of times during cooking.
I have to apologise again for the quality of the potatoes last week. I think they were the only veg really affected by the cold. This week I have given up on the ones were using before and got rid of them. We’re on to a better protected batch now and things should be fine for your Christmas dinner, unless they end up getting frosted on your doorstep. I’m keeping a heater in the back of the van overnight to ensure frost free conditions prior to delivery. The only other produce we’ve had real trouble with are the bananas which hate any kind of cold and need to be eaten straight away. If you’d rather not have bananas then we can substitute something else during the winter weather. Just e-mail and let me know.
At home we have two very excited boys who can’t wait for Christmas and want as much snow as possible so that the school will shut again and let them stay at home. It’s also very noisy, as Finn, who has been learning the chanter for a couple of years, has moved onto the bagpipes and the increase in volume during practice sessions is quite hair-raising. He’s doing really well though, considering he’s had them less than a week. It takes a lot of puff for a boy his age. We’re all really proud of him, although Keir does get annoyed when he gets ‘Scotland the Brave’ blasted in his ear while he’s watching Horrid Henry or Scooby Doo. We ‘re all looking forward to a rest next week as we’re taking a week off of deliveries. Thanks very much for your support over the year, and particularly for the understanding you have shown, throughout this harsh weather, and the problems it has caused with the deliveries. Merry Christmas to you all and All the Best for 2011.
Potato Solanum tuberosum. Tatties this week are either Robinta (red skins) or Valor (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.
Brussels Sprouts Brassica oleracea Gemmifera Group.. Excellent source of Vitamin C and phytochemicals and also contains Vitamins A and B6, potassium, fibre and calcium. These sprouts this year are so sweet, I’m sure we can convert all those sproutiphobes out there. To prepare, wash the sprouts in cold water and peel off any ragged or marked leaves then cut an X into the base of the sprout. Cook in a minimum of boiling salted water for 8 – 10 minutes, NO LONGER, or they’ll go soggy.
Parsnips Pastinaca sativa Roots are boiled or added to soups , stews and casseroles. Traditionally roasted for Christmas. Peel then slice to the desired size. Parboil in slightly salted water for 5-10 minutes then place around your turkey for the last ½ hour of cooking time, basting with the juices in the roasting tin.
Leek Allium porrum Leeks can be used in many ways, however, with just one leek, they are best used in soups to give a creamy texture. Leeks are also good in quiches.
Red Cabbage Brassica oleracea CapitataGroup (1 head) Preheat your oven to 150oC/300oF/ gas mark 2. Remove any damaged outer leaves, cut into quarters and remove the stalk. Shred the cabbage finely. In a casserole, lay a layer of cabbage, seasoned with salt and pepper, a layer of chopped onions and chopped, peeled and cored apples, with a sprinkling of garlic, 1 clove should be enough, a little nutmeg, cinnamon and ground cloves and about a tablespoon of brown sugar. Repeat these layers until everything is in then pour in 3 tablespoon of wine vinegar and 1/2oz (10g) of butter. Put a lid on the casserole and let it cook slowly for 1 ½ to 2 hours, stirring a couple of times during cooking.
posted by thewholeshebag at 12:08 AM
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