Newsletter w/c 7th March 2011
We’ve had a really busy week last week, more for personal stuff than for work. For two nights last week I did my first bit of DIY butchery, as we were given some venison. The amount of time it took to skin and cut up was amazing, but the freezer is now full.
On Thursday morning I’d just started my delivery run, when I got a call from the school to say Keir had had an accident in the playground. Lynda went to fetch him and it turned out he’d tripped up in the playground with his hands in his pockets. He ended up in A and E with broken ( baby) teeth and various cuts and scrapes on his face. He looked like a character out of a horror movie. He’s on the mend now though. On Friday night , the school had a Scot’s night, where Finn played his bagpipes and we all got involved in the Scottish Country dancing, I took Finn and Ioni, my niece, to Band Camp on Saturday. The two of them have joined Boghall and Bathgate Pipe band, Finn on the pipes, Ioni’s going to be a bass and tenor drummer. Sunday was a rugby tournament down at Biggar where the boys play. Stewarts Melville were the visitors and we ended the day with lunch and drinks with some old friends at The Crown in Biggar, so all-in-all it’s been an busy, but fun weekend. The hard work of planting starts shortly, so it’s good to get plenty of family time in just now.
We’ll be at Balerno framers market for the first time in ages this weekend, so come along and see us there.
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.
Leek Allium porrum (2 head) Leeks arew used to give a creamy texture to soups. They can also be served as an accompanying vegetable, and may be boiled, braised, steamed or fried. To prepare, cut off the root base and any damaged upper leaves. Rinse in running cold water to wash away the grit that gets caught between the leaves. Boil in minimum of salted water. Whole or halved leeks need 15-20 minutes while rings and slices need about 10 minutes. Drain then return to the pan to steam off any remaining water. Serve with a knob of butter, or coated in a white sauce or cheese sauce.
Garlic Allium sativum.( 1 head) Good for Vitamins A and C, calcium and iron. A crushed clove of garlic can enhance many savoury meals.
Cabbage Brassica oleracea Capitata Group..(1 head) . To cook, remove any damaged outer leaves, cut into quarters and remove the central core. It can be cooked in quarters like this in boiling salted water or else shredded and boiled or steamed. Here’s a recipe for Cabbage soup which will use up a few items in the bag this week: Prepare and wash the cabbage and shred it finely. Prepare and roughly chop, 2 carrots, a e leek and 1/2lb(250g) potatoes. Put all the vegetables in a pan with 3 pints(1.5l) stock and a bouquet garni, bring to the boil and simmer gently for 30 minutes. Season to taste, sprinkle with parsley and serve at once.
Beetroot Beta vulgaris Contains Vitamin C folic acid and potassium. Can be cooked in various ways, but don’t peel the beet until you’ve boiled it as this stops it ‘bleeding’. My recipe for you this week completely disregards this, so have a pair of rubber gloves and newspaper handy. I’m going to tell you how to make Super Boost Juice – Put on the rubber gloves, spread out a newspaper and peel your beetroot and cut it into chunks. Take 4 apples and quarter and core them. Take 4 carrots and trim and peel them. Take 1cm/1 inch of fresh ginger and peel it. This is easily done by scraping the skin off with the side of a teaspoon. Process all the ingredients through a juicer. Stir and serve immediately, adding ice if desired.
On Thursday morning I’d just started my delivery run, when I got a call from the school to say Keir had had an accident in the playground. Lynda went to fetch him and it turned out he’d tripped up in the playground with his hands in his pockets. He ended up in A and E with broken ( baby) teeth and various cuts and scrapes on his face. He looked like a character out of a horror movie. He’s on the mend now though. On Friday night , the school had a Scot’s night, where Finn played his bagpipes and we all got involved in the Scottish Country dancing, I took Finn and Ioni, my niece, to Band Camp on Saturday. The two of them have joined Boghall and Bathgate Pipe band, Finn on the pipes, Ioni’s going to be a bass and tenor drummer. Sunday was a rugby tournament down at Biggar where the boys play. Stewarts Melville were the visitors and we ended the day with lunch and drinks with some old friends at The Crown in Biggar, so all-in-all it’s been an busy, but fun weekend. The hard work of planting starts shortly, so it’s good to get plenty of family time in just now.
We’ll be at Balerno framers market for the first time in ages this weekend, so come along and see us there.
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.
Leek Allium porrum (2 head) Leeks arew used to give a creamy texture to soups. They can also be served as an accompanying vegetable, and may be boiled, braised, steamed or fried. To prepare, cut off the root base and any damaged upper leaves. Rinse in running cold water to wash away the grit that gets caught between the leaves. Boil in minimum of salted water. Whole or halved leeks need 15-20 minutes while rings and slices need about 10 minutes. Drain then return to the pan to steam off any remaining water. Serve with a knob of butter, or coated in a white sauce or cheese sauce.
Garlic Allium sativum.( 1 head) Good for Vitamins A and C, calcium and iron. A crushed clove of garlic can enhance many savoury meals.
Cabbage Brassica oleracea Capitata Group..(1 head) . To cook, remove any damaged outer leaves, cut into quarters and remove the central core. It can be cooked in quarters like this in boiling salted water or else shredded and boiled or steamed. Here’s a recipe for Cabbage soup which will use up a few items in the bag this week: Prepare and wash the cabbage and shred it finely. Prepare and roughly chop, 2 carrots, a e leek and 1/2lb(250g) potatoes. Put all the vegetables in a pan with 3 pints(1.5l) stock and a bouquet garni, bring to the boil and simmer gently for 30 minutes. Season to taste, sprinkle with parsley and serve at once.
Beetroot Beta vulgaris Contains Vitamin C folic acid and potassium. Can be cooked in various ways, but don’t peel the beet until you’ve boiled it as this stops it ‘bleeding’. My recipe for you this week completely disregards this, so have a pair of rubber gloves and newspaper handy. I’m going to tell you how to make Super Boost Juice – Put on the rubber gloves, spread out a newspaper and peel your beetroot and cut it into chunks. Take 4 apples and quarter and core them. Take 4 carrots and trim and peel them. Take 1cm/1 inch of fresh ginger and peel it. This is easily done by scraping the skin off with the side of a teaspoon. Process all the ingredients through a juicer. Stir and serve immediately, adding ice if desired.
posted by thewholeshebag at 11:25 PM
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