Newsletter w/c 28th February 2011
It was a beautiful, sunny day on Saturday, for our market day at Juniper Green, and when the sun comes out, so do the market visitors. The car park at the Kinleith Arms was buzzing – a great atmosphere.
On the farm, I’ve been lifting parsnips and potatoes this week which have survived the cold, cold winter surprisingly well. You’ll maybe find some of the parsnips a little small, but most are of a decent size. I’ve increased the amount we’ve put into the bags, just in case there is any wastage. The potatoes look fine and the ones I’ve samled for dinners over the past few days have been delicious, but, do let me know if you find any problems at all, with any of the produce.
The family had a busy weekend too, as cousin Katie’s Build-a-Bear, Lily, was marrying Finn’s Bear, Ritchie. Many friends who have bought into the Build-aBear idea, were also invited as guests, a minister etc. Going by the noise drifting over the courtyard, it was a great success and the children had a ball. Pity about the rugby result though!
This week it’s all go with planting seeds and clearing the field. That should keep me pretty busy I think!
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 Valor a paler skinned 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. You may receive some of our own onions this week. They are the best onions I’ve ever grown. I have red and white varieties 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.
Calabrese Brassica oleracea Italica Group (1 head). I have been corrected by one of our customers. What I have called broccoli up to now, is in fact, calabrese and should be called it’s proper name. Whatever it is, it 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 that I gave a couple of weeks ago as a romanesco recipe. It is fairly versatile. :
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. I haven’t tried this one yet but I hope to this week.
Parsley Petroselinum sp. (1 bunch) This flat leaved variety of parsley has far more flavour than the more common curly type, though I have to say the curly one is a far nicer plant to look at. Parsley is excellent for flavouring all sorts of dishes, or cut into salads. Especially popular in our household, cut over boiled potatoes, with a little melted butter.
Celery (1 head) The central stalks of the celery are best fro eating raw, while the outer ones are probably best cooked or braised or cooked into stocks or sauces. Here’s a recipe for a Waldorf Salad. Put 85g of raisins in a bowl and cover them with hot water. Leave it to soak for an hour then drain the raisin. Peel and core three apples and slice them thinly. Put them in a bowl with half the raisins, 50g of walnut halves that have been lightly toasted in a dry frying pan and 4 celery stalks, thinly sliced. Add enough mayonnaise to coat, season to taste, toss weel to combine. Arrange some lettuce leaves on a serving dish and place the salad on top. Sprinkle with the remaining raisins, plus one tablespoon of chopped parsley and some celery leaves.
Parsnip Pastinaca sativa Source of Vitamin C, folic acid, potassium, and fibre. Peel thickly than cut off the top and bottom of the root then cut slice into long chunks. Boil in lightly salted boiling water for 20 minutes or parboil for 10 then roast in the oven for 20 minutes.
On the farm, I’ve been lifting parsnips and potatoes this week which have survived the cold, cold winter surprisingly well. You’ll maybe find some of the parsnips a little small, but most are of a decent size. I’ve increased the amount we’ve put into the bags, just in case there is any wastage. The potatoes look fine and the ones I’ve samled for dinners over the past few days have been delicious, but, do let me know if you find any problems at all, with any of the produce.
The family had a busy weekend too, as cousin Katie’s Build-a-Bear, Lily, was marrying Finn’s Bear, Ritchie. Many friends who have bought into the Build-aBear idea, were also invited as guests, a minister etc. Going by the noise drifting over the courtyard, it was a great success and the children had a ball. Pity about the rugby result though!
This week it’s all go with planting seeds and clearing the field. That should keep me pretty busy I think!
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 Valor a paler skinned 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. You may receive some of our own onions this week. They are the best onions I’ve ever grown. I have red and white varieties 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.
Calabrese Brassica oleracea Italica Group (1 head). I have been corrected by one of our customers. What I have called broccoli up to now, is in fact, calabrese and should be called it’s proper name. Whatever it is, it 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 that I gave a couple of weeks ago as a romanesco recipe. It is fairly versatile. :
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. I haven’t tried this one yet but I hope to this week.
Parsley Petroselinum sp. (1 bunch) This flat leaved variety of parsley has far more flavour than the more common curly type, though I have to say the curly one is a far nicer plant to look at. Parsley is excellent for flavouring all sorts of dishes, or cut into salads. Especially popular in our household, cut over boiled potatoes, with a little melted butter.
Celery (1 head) The central stalks of the celery are best fro eating raw, while the outer ones are probably best cooked or braised or cooked into stocks or sauces. Here’s a recipe for a Waldorf Salad. Put 85g of raisins in a bowl and cover them with hot water. Leave it to soak for an hour then drain the raisin. Peel and core three apples and slice them thinly. Put them in a bowl with half the raisins, 50g of walnut halves that have been lightly toasted in a dry frying pan and 4 celery stalks, thinly sliced. Add enough mayonnaise to coat, season to taste, toss weel to combine. Arrange some lettuce leaves on a serving dish and place the salad on top. Sprinkle with the remaining raisins, plus one tablespoon of chopped parsley and some celery leaves.
Parsnip Pastinaca sativa Source of Vitamin C, folic acid, potassium, and fibre. Peel thickly than cut off the top and bottom of the root then cut slice into long chunks. Boil in lightly salted boiling water for 20 minutes or parboil for 10 then roast in the oven for 20 minutes.
posted by thewholeshebag at 3:06 PM
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