Newsletter w/c 18th april 2011
We had some extra leeks this week, so rather than let them go to waste, we’ve added them as an extra item to some of the bags, for as long as they are available. There may be substitutions for the butternut squash, as there aren’t enough at the moment to go throught the entire week. We’ll include them next week for the folk who didn’t get one this week.
We’re getting near the end of the stored potatoes now, so please keep an eye on the quality for us. We need to know if we’re sending out any substandard veg.
On the farm I had a great day on Saturday and managed to plant all the potato seed for this year, then on Sunday, Robbie and I planted ½ of the onion sets. I also planted a row of garlic and a few shallots, so we’re doing quite well. In the poly-tunnel, the first lot of seedlings got away from me. I’ve managed to do a bit of each tray but I had to waste a lot of the first batch. I’m now busysowing a second batch of brassicas and a few trays of salad.
We’re at Juniper Green farmers market on Saturday, this weekend. We’ll be in the pub car-park of the kinleith Arms from 9 on Saturday morning til 1pm. I hope to see you 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 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.
Beansprouts (1 pack) The beansprouts were very popular when we had them in the bag last month. The young sprouts of beans need very little preparation, except for a rinse. They can be added raw to mixed salads to give a crunchy texture, or served on their own as a salad with a vinaigrette or sour-cream dressing. They also make an excellent addition to soups, stews and main dishes, adding a welcome new flavour and texture.
Courgette Cucurbita pepo (1 head) Source of Vitamins A and C , calcium, iron and fibre. Prepare by wshing and trimming both ends. Courgettes can be coked whole or in slices, or they can be cut in half lengthways filled with stuffing and baked. Boil courgettes in lightly salted water for 15-20 minutes. Sliced courgettes may be steamed in butter for 10 minutes. Halved courgettes may be parboiled for 5 minutes the finished in the oven, in a well-buttered dish for 25 minutes at 190oC (375oF) Gas Mark 5.
Beetroot Beta vulgaris Contains Vitamin C, folic acid and potassium. Beetroot can be eaten fresh, cooked or pickled. Much of the beet I sell at the market is going to the juicer fresh, although I have never tried this, it is the most beneficial way to eat beetroot. Cooked it can be boiled, stewed or roasted, and of course, after boiling, can be pickled. The time for boiling depends on how big the root is. A golf ball sized beet would boil in 20 mins, while a tennis ball size may take over and hour.
Butternut Squash Cucurbita sp. (1 head) Butternut Squash is a member of the winter squash club. It is amn excellent source of Vitamins A amd C and a significant source of Vitamin B6 and Magnesium, potassium and fibre. To prepare it, simply peel the squash and chop into chunks, then roast it in a hot oven for 20 minutes. Here’s a recipe for Roasted Butternut Squash with coconut and coriander sauce. Heat the oven to 200oC/400oF/Gas 6. Cut the squash in half lengthways and remove the seeds. Make deep cuts in the flesh but not all the way through to the skin, to form a diamond pattern. Mix together 1 ½ tablespoons olive oil with1 teaspoon of tamari, 2 dashes of tabasco, a few drops of balsamic vinegar, a tablespoon of water and a crushed clove of garlic. Brush this mixture over the squash, turn the squash flesh side down on a baking sheet and bake for 35-40 minutes, until the flesh is tender. Turn the squash flesh side up and bake for a further 10 minutes. While it’s cooking you can make the sauce. Take a 400ml can of coconut milk and pour it into a pan along with, a sliced clove of garlic, a sliced spring onion ( if you can get it), a handful of finely diced red pepper and a small handful of fresh coriander ( or half a teaspoon of dried). Simmer for 10 minutes then turn off the heat and leave it to infuse. To serve, strain the sauce and return to the pan to reheat. Add the same amount of red pepper and coriander again, spoon a little over each squash and serve the rest separately.
We’re getting near the end of the stored potatoes now, so please keep an eye on the quality for us. We need to know if we’re sending out any substandard veg.
On the farm I had a great day on Saturday and managed to plant all the potato seed for this year, then on Sunday, Robbie and I planted ½ of the onion sets. I also planted a row of garlic and a few shallots, so we’re doing quite well. In the poly-tunnel, the first lot of seedlings got away from me. I’ve managed to do a bit of each tray but I had to waste a lot of the first batch. I’m now busysowing a second batch of brassicas and a few trays of salad.
We’re at Juniper Green farmers market on Saturday, this weekend. We’ll be in the pub car-park of the kinleith Arms from 9 on Saturday morning til 1pm. I hope to see you 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 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.
Beansprouts (1 pack) The beansprouts were very popular when we had them in the bag last month. The young sprouts of beans need very little preparation, except for a rinse. They can be added raw to mixed salads to give a crunchy texture, or served on their own as a salad with a vinaigrette or sour-cream dressing. They also make an excellent addition to soups, stews and main dishes, adding a welcome new flavour and texture.
Courgette Cucurbita pepo (1 head) Source of Vitamins A and C , calcium, iron and fibre. Prepare by wshing and trimming both ends. Courgettes can be coked whole or in slices, or they can be cut in half lengthways filled with stuffing and baked. Boil courgettes in lightly salted water for 15-20 minutes. Sliced courgettes may be steamed in butter for 10 minutes. Halved courgettes may be parboiled for 5 minutes the finished in the oven, in a well-buttered dish for 25 minutes at 190oC (375oF) Gas Mark 5.
Beetroot Beta vulgaris Contains Vitamin C, folic acid and potassium. Beetroot can be eaten fresh, cooked or pickled. Much of the beet I sell at the market is going to the juicer fresh, although I have never tried this, it is the most beneficial way to eat beetroot. Cooked it can be boiled, stewed or roasted, and of course, after boiling, can be pickled. The time for boiling depends on how big the root is. A golf ball sized beet would boil in 20 mins, while a tennis ball size may take over and hour.
Butternut Squash Cucurbita sp. (1 head) Butternut Squash is a member of the winter squash club. It is amn excellent source of Vitamins A amd C and a significant source of Vitamin B6 and Magnesium, potassium and fibre. To prepare it, simply peel the squash and chop into chunks, then roast it in a hot oven for 20 minutes. Here’s a recipe for Roasted Butternut Squash with coconut and coriander sauce. Heat the oven to 200oC/400oF/Gas 6. Cut the squash in half lengthways and remove the seeds. Make deep cuts in the flesh but not all the way through to the skin, to form a diamond pattern. Mix together 1 ½ tablespoons olive oil with1 teaspoon of tamari, 2 dashes of tabasco, a few drops of balsamic vinegar, a tablespoon of water and a crushed clove of garlic. Brush this mixture over the squash, turn the squash flesh side down on a baking sheet and bake for 35-40 minutes, until the flesh is tender. Turn the squash flesh side up and bake for a further 10 minutes. While it’s cooking you can make the sauce. Take a 400ml can of coconut milk and pour it into a pan along with, a sliced clove of garlic, a sliced spring onion ( if you can get it), a handful of finely diced red pepper and a small handful of fresh coriander ( or half a teaspoon of dried). Simmer for 10 minutes then turn off the heat and leave it to infuse. To serve, strain the sauce and return to the pan to reheat. Add the same amount of red pepper and coriander again, spoon a little over each squash and serve the rest separately.
posted by thewholeshebag at 2:30 PM
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