Newsletter w/c 09/05/2011
Robbie came out from Edinburgh, to help, at the weekend again. Things had been getting a bit behind schedule, but after a hard weekend we’re back on track again. We had some heavy showers to contend with, but I’d prepared the ground in advance, so they didn’t affect our ability to work between the downpours. We even managed to get the poly-tunnel sorted out a bit. As each tray was sown or pricked out or potted up, it had been put into the tunnel where there was a space, rather than in any order, and there was quite a bit of weed germination round about as well. The weeds have all been removed and the salads are in one section, the brassicas in another etc etc, so it’s all looking very organised. The first of the onion family, our garlic, white onions and shallots are all leading the growth race at the moment, and it’s great to see all the healthy green rows. The Jerusalem artichokes are also growing away well. The rest of the field is still bare soil at the moment. This is the time of year when the field looks at it’s neatest. Plain brown soil, with uniform rows, (yes I’m getting better at ploughing them straight) with the roadways between each bed in the rotation scheme I use. We have a perennial bed, where I grow the rhubarb and Jerusalem artichokes, a potato bed, a brassica bed, a carrot and onion bed, a salad and herb bed and a beet and bean bed. All of them are at least partly planted after the work we did this week.
In the coming week, it’s now just more of the same. I have to do second sowings of some of the crops, plenty of pricking-out of seedlings, a bit of potting. I also have to make a major start on the honorous task of weeding everything. My aim is to hoe over every plant at least once a month and this has to start with the white onions this week as there is already a haze of green weed germination around the base of the plants and sweeping over the ridges. This job will carry on all summer.
Please let me know of any problems you encounter with the veg you receive from us. The cold blast on Tuesday night caught me out last week and the bananas that had been packed for the Wednesday run fruit bags, were affected and needed to be eaten really quickly. The skins were blackening with the chill. Also with the last of the stored tatties, I had one report about the bigger potatoes being bad in the middle. I’ve changed the variety this week to try to sort that out. We’re having to move onto washed carrots for a little while, hopefully only a little while, til I source some more dirty ones. Our stores have run out now. This seasons are planted but it will be a wee while before they’re ready to eat. Also, if you’ve any ideas on how we could improve the service, please do let us know.
The standard bags this week should contain the following, but there may be substitutions, especially with the beetroot which is running out.
Potatoes Solanum tuberosum. The tattie variety, this week, is Maris Peer. It’s slightly to the waxier side so a good boiler. 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.
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.
Tomato Lycopersicon esculentum. Obviously, slightly out of season, but a nice treat nonetheless. Can be eaten fresh in salads or cooked into sauces, the famous soup, or for the unhealthy option fried for breakfast.
Leek Allium porrum. Leeks give a lovely creamy consistency to soups and are great in flans or quiches. Leeks are a great source of Vitamin C. Be sure to wash them very carefully though, as soil gets caught in the leaf axils as it is growing. Cut up the leek then rinse in cold running water in a colander.
Celery Apium graveolens (1 head) This biennial veg is high in Vitamin C, folic acid, potassium and fibre. The stalks are generally eaten fresh or used in soups and stews. To cook it, boil it in a little salted boiling water for 15-20 minutes or steam it for 25-30 minutes. Serve in cheese or parsley sauce or smothered in butter.
In the coming week, it’s now just more of the same. I have to do second sowings of some of the crops, plenty of pricking-out of seedlings, a bit of potting. I also have to make a major start on the honorous task of weeding everything. My aim is to hoe over every plant at least once a month and this has to start with the white onions this week as there is already a haze of green weed germination around the base of the plants and sweeping over the ridges. This job will carry on all summer.
Please let me know of any problems you encounter with the veg you receive from us. The cold blast on Tuesday night caught me out last week and the bananas that had been packed for the Wednesday run fruit bags, were affected and needed to be eaten really quickly. The skins were blackening with the chill. Also with the last of the stored tatties, I had one report about the bigger potatoes being bad in the middle. I’ve changed the variety this week to try to sort that out. We’re having to move onto washed carrots for a little while, hopefully only a little while, til I source some more dirty ones. Our stores have run out now. This seasons are planted but it will be a wee while before they’re ready to eat. Also, if you’ve any ideas on how we could improve the service, please do let us know.
The standard bags this week should contain the following, but there may be substitutions, especially with the beetroot which is running out.
Potatoes Solanum tuberosum. The tattie variety, this week, is Maris Peer. It’s slightly to the waxier side so a good boiler. 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.
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.
Tomato Lycopersicon esculentum. Obviously, slightly out of season, but a nice treat nonetheless. Can be eaten fresh in salads or cooked into sauces, the famous soup, or for the unhealthy option fried for breakfast.
Leek Allium porrum. Leeks give a lovely creamy consistency to soups and are great in flans or quiches. Leeks are a great source of Vitamin C. Be sure to wash them very carefully though, as soil gets caught in the leaf axils as it is growing. Cut up the leek then rinse in cold running water in a colander.
Celery Apium graveolens (1 head) This biennial veg is high in Vitamin C, folic acid, potassium and fibre. The stalks are generally eaten fresh or used in soups and stews. To cook it, boil it in a little salted boiling water for 15-20 minutes or steam it for 25-30 minutes. Serve in cheese or parsley sauce or smothered in butter.
posted by thewholeshebag at 11:40 PM
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