Newsletter w/c 14th March 2011
We had a bit of a disappointment, last week, when we found out we’d been axed from the Balerno Farmers Market, due to our heading over to Crail for Keir’s birthday, last month. Nobody actually let us know, we found out by checking the website and found we’d been left out. It feels bad when we’ve been there most of the time we’ve had any veg to sell, since it started. I’m sure we’ll get back in later in the year, which will suit us, as this is us running into the barren spell for the field, while we wait for the field to green up again with tasty crops.
I’m having a few software problems in the office too. There seems to be some breakdown between the pc and the printer, which isn’t allowing me to print off the newsletter, hence the lack of them for many of you, recently. I have been updating the blog regularly so if you haven’t received a hard copy of the newsletter, you should be able to get it from the website on the ‘news’ link.
Robbie came out to help me at the weekend and we got a lot of tidying up jobs done around the sheds and poly-tunnel. We sowed the first real batch of seeds and potted on a few herb seedlings which had survived the winter. The snow and rain stopped us from doing too much in the field, with the exception of taking out all the nets and stakes that were used for pest protection and frames for peas and beans. This means that when the dung spreader and plough get into the field – the machines will get a clear run with no obstacles. I’m hoping the the field will be ploughed the next time the ground gets dry enough. That’s the real start of the season for me.#
Here’s a list of the produce, which barring any need for substitution, will be in the standard bags this week.
Potato Solanum tuberosum. With the drier, milder weather, I’ve managed to get some of the potatoes harvested, that have been in the ground all Winter. Considering the temperature, there are a lot more than I expected. The variety is Hunter and is a yellow skinned tattie, quite round in shape. The other variety is Maris Peer, smaller white tattie. Both are pretty general purpose and will cook in any way you’d like them to. 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.
Swede Brassica napa. (1 head) Here’s a recipe for Mashed swede with Crispy bacon Peel your swede and cut it into smallish cubes. Put them in a saucepan and just cover them with water. Add salt, bring to simmering point and cook gently for 15-20 minutes, then tip into a colander and drain thoroughly. Return the saucepan to the heat, add 1 oz(25g) butter and fry 6 rashers of bacon which have been chopped into small pieces to it. Fry unitl the bacon begins to crisp. Now, return the swedes to the pan, add another 1oz of butter and a little single cream and mash well to a creamy consistency. Season with black pepper.
Spinach: Strip the spinach from the leaf-stalks , wash thoroughly and put in a large pan with a sprinkling of salt. Cover with a lid and cook over a gentle heat for 7 minutes, or until soft. Drain through a colander and chop roughly. Melt 1oz (25g) butter in a pan, add the spinach and toss evenly. Stir in sufficient breadcrumbs, a little at a time to absorb the liquid from the spinach and the butter. Season to taste with salt, pepper and nutmeg. Serve as an accompaniment or as a light dish on its own.
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.
Parsnip Pastinaca sativa Our parsnips have been a great success this year, and it’s a bonus to be lifting veg so late in the season. We’re probably at the end of them now. Source of Vitamin C and Folic Acid. Peel the root thickly and slice the flesh. Boil in lightly salted water for 30 minutes. Alternatively, parboil for 10 minutes then roast for 20 – 30 minutes. Here’s a recipe I found for: Fried Parsnips; Trim the tops and roots off the parsnips then peel and cut in half lengthways. Put the parsnips in a pan of boiling water ( lightly salted) and cook for 15 minutes. They should still be firm and not quite tender. Drain thoroughly. Lightly beat an egg and dip the parsnips in it before caoting them with breadcrumbs seasoned with salt and pepper. Melt 2oz(50g) of butter in a frying pan and shallow fry the parsnips until they are golden and crisp on both sides, turning once.
I’m having a few software problems in the office too. There seems to be some breakdown between the pc and the printer, which isn’t allowing me to print off the newsletter, hence the lack of them for many of you, recently. I have been updating the blog regularly so if you haven’t received a hard copy of the newsletter, you should be able to get it from the website on the ‘news’ link.
Robbie came out to help me at the weekend and we got a lot of tidying up jobs done around the sheds and poly-tunnel. We sowed the first real batch of seeds and potted on a few herb seedlings which had survived the winter. The snow and rain stopped us from doing too much in the field, with the exception of taking out all the nets and stakes that were used for pest protection and frames for peas and beans. This means that when the dung spreader and plough get into the field – the machines will get a clear run with no obstacles. I’m hoping the the field will be ploughed the next time the ground gets dry enough. That’s the real start of the season for me.#
Here’s a list of the produce, which barring any need for substitution, will be in the standard bags this week.
Potato Solanum tuberosum. With the drier, milder weather, I’ve managed to get some of the potatoes harvested, that have been in the ground all Winter. Considering the temperature, there are a lot more than I expected. The variety is Hunter and is a yellow skinned tattie, quite round in shape. The other variety is Maris Peer, smaller white tattie. Both are pretty general purpose and will cook in any way you’d like them to. 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.
Swede Brassica napa. (1 head) Here’s a recipe for Mashed swede with Crispy bacon Peel your swede and cut it into smallish cubes. Put them in a saucepan and just cover them with water. Add salt, bring to simmering point and cook gently for 15-20 minutes, then tip into a colander and drain thoroughly. Return the saucepan to the heat, add 1 oz(25g) butter and fry 6 rashers of bacon which have been chopped into small pieces to it. Fry unitl the bacon begins to crisp. Now, return the swedes to the pan, add another 1oz of butter and a little single cream and mash well to a creamy consistency. Season with black pepper.
Spinach: Strip the spinach from the leaf-stalks , wash thoroughly and put in a large pan with a sprinkling of salt. Cover with a lid and cook over a gentle heat for 7 minutes, or until soft. Drain through a colander and chop roughly. Melt 1oz (25g) butter in a pan, add the spinach and toss evenly. Stir in sufficient breadcrumbs, a little at a time to absorb the liquid from the spinach and the butter. Season to taste with salt, pepper and nutmeg. Serve as an accompaniment or as a light dish on its own.
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.
Parsnip Pastinaca sativa Our parsnips have been a great success this year, and it’s a bonus to be lifting veg so late in the season. We’re probably at the end of them now. Source of Vitamin C and Folic Acid. Peel the root thickly and slice the flesh. Boil in lightly salted water for 30 minutes. Alternatively, parboil for 10 minutes then roast for 20 – 30 minutes. Here’s a recipe I found for: Fried Parsnips; Trim the tops and roots off the parsnips then peel and cut in half lengthways. Put the parsnips in a pan of boiling water ( lightly salted) and cook for 15 minutes. They should still be firm and not quite tender. Drain thoroughly. Lightly beat an egg and dip the parsnips in it before caoting them with breadcrumbs seasoned with salt and pepper. Melt 2oz(50g) of butter in a frying pan and shallow fry the parsnips until they are golden and crisp on both sides, turning once.
posted by thewholeshebag at 11:31 PM
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