Newsletter w/c 17th january 2011
We’re two weeks into the New year now and having looked at the delivery runs, I’ve had to make a few adjustments to delivery days, mainly to customers living in the Nth Lanarkshire area. I’ll get in touch with you individually to let you know the details, but if you’ve received this bag on a day you didn’t expect, then this will probably be the day for your delivery for the next wee while. I just feel that the deliveries could be a bit more efficiently done, now that I’m doing all the deliveries myself.
This Saturday we’ll be at t he Juniper green Farmers market from 9am til 1pm, so come along and see us. I’m sure the weather is going to be the best we’ve had for months, it can’t be much worse, so now’s the time to try it. There are lots of meat and bakery stalls as well as our own veg.
I’ve included a swede this week for your Burns supper to go along with you tatties in accompanying your haggis. It’ll keep til next weekend if you’re having your supper on the weekend after Burns night. Finn’s got his bagpipes now and has been practicing hard to be able to ‘pipe in’ our haggis for us. Should be quite an occasion, but not a quiet one. There’s certainly a lot more volume than when he practices with the chanter.
On the farm, we’re back to clearing the field of all the crops that are left so that we can get on with the process of growing again for this years veg. There’s never that much ‘down time’ with us, always something to do.
Here’s a list of the veg that should appear in the standard bags this week id substitutions haven’t been required:
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.
Kale Brassica oleracea Acephala Group. Kale is an excellent source of Vitamins A and C and also a source of potassium, copper, calcium, fibre and phytochemicals. To cook, strip the leaves off of the tough midrib, then shred and wash in cold, running water. Then steam for 10 minutes and serve with melted butter and season with pepper or ground cloves.
Parsnip Pastinaca sativa . 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.
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.
Swede Brassica napus (1head). At his time of year, we always include a swede in the bag, in case you want to have your very own Burns supper. The bard’s birthday was 25th January and although you can have a Burns supper at any point in the year, it is the weekends on either side of this date that his memory is most remembered. Haggis neeps (swede) and tatties are the usual fare as he famously wrote, ‘Tae a Haggis’. You can even recite a few lines of poetry if you feel like it too. Traditionally a claret or bottle of whiskey would be on the table and in our house, a bottle of irn-bru if there are younger members of the family taking part. To cook, take your neep and peel it thickly. Cut the flesh into cubes or chunks and boil in lightly salted water for 25 – 30 minutes. Drain thoroughly and mash with cream and butter. Delicious!
This Saturday we’ll be at t he Juniper green Farmers market from 9am til 1pm, so come along and see us. I’m sure the weather is going to be the best we’ve had for months, it can’t be much worse, so now’s the time to try it. There are lots of meat and bakery stalls as well as our own veg.
I’ve included a swede this week for your Burns supper to go along with you tatties in accompanying your haggis. It’ll keep til next weekend if you’re having your supper on the weekend after Burns night. Finn’s got his bagpipes now and has been practicing hard to be able to ‘pipe in’ our haggis for us. Should be quite an occasion, but not a quiet one. There’s certainly a lot more volume than when he practices with the chanter.
On the farm, we’re back to clearing the field of all the crops that are left so that we can get on with the process of growing again for this years veg. There’s never that much ‘down time’ with us, always something to do.
Here’s a list of the veg that should appear in the standard bags this week id substitutions haven’t been required:
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.
Kale Brassica oleracea Acephala Group. Kale is an excellent source of Vitamins A and C and also a source of potassium, copper, calcium, fibre and phytochemicals. To cook, strip the leaves off of the tough midrib, then shred and wash in cold, running water. Then steam for 10 minutes and serve with melted butter and season with pepper or ground cloves.
Parsnip Pastinaca sativa . 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.
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.
Swede Brassica napus (1head). At his time of year, we always include a swede in the bag, in case you want to have your very own Burns supper. The bard’s birthday was 25th January and although you can have a Burns supper at any point in the year, it is the weekends on either side of this date that his memory is most remembered. Haggis neeps (swede) and tatties are the usual fare as he famously wrote, ‘Tae a Haggis’. You can even recite a few lines of poetry if you feel like it too. Traditionally a claret or bottle of whiskey would be on the table and in our house, a bottle of irn-bru if there are younger members of the family taking part. To cook, take your neep and peel it thickly. Cut the flesh into cubes or chunks and boil in lightly salted water for 25 – 30 minutes. Drain thoroughly and mash with cream and butter. Delicious!
posted by thewholeshebag at 2:40 PM
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