Newsletter w/c 23rd May 2011
We still have a poly-tunnel, I’m delighted to say, after the stormy weather of the past 24 hrs or so. At times, it looked in doubt. The whole structure was lifting and straining off it’s bed and swelling up, then sinking back down as if it were trying to give birth to the next generation! If the polythene had torn slightly anywhere, the whole lot would have gone, but we’ve been lucky and our plants were all protected from the blasts.
I was hoping to get our leeks planted out at the weekend, but the ground conditions never improved to the point where I could have ploughed the rows, so that will be one of the first jobs this week. I also need to ridge-up the potato rows. The first of the tatties are showing now, and there are a lot of weeds coming up with them. This is a job I can do mainly with the tractor and plough, because, even if I cover the potato plants with soil, they will be strong enough just to push their way back out again. It also gives a bit more frost protection too. Last year we had quite a hard frost on the 30th May, which is very late for such a cold spell, and it did a bit of damage. I’m in the middle of hoeing all the carrot and onion rows, the carrots are looking good, and unaffected as yet by any insects and the onions are coming on strongly as are the shallots and garlic. From the house I can see the neat rows of radish and turnip stretching away down the field too. Things at this time of year look as good as they can do. Keeping ahead of the weeds from now on is the struggle. Each evening I sit at the table in the house and prick-out a couple of trays of seedlings and so far, I’m managing to keep up with whats ready in the tunnel. We’ll start planting out in earnest next week.
Lynda is busy trying to straighten out the accounts, which have been a bit neglected lately and she may ask for your help with queries about payments over the next few weeks. We’d appreciate your help and apologise for any inconvenience this may cause.
Here’s a list of the veg that should appear in the standard bags this week, if substitutions haven’t been required:
Potato Solanum tuberosum. Tatties this week are either Axona, and, unusually are a very dry potato. I generally put general purpose varieties in the bag, but they are few and far between At the moment. The thing about cooking dry potatoes is that if you boil them in water, they will turn to mush. You must steam them gently and keep an eye on them. They make great mash with plenty of butter or marg mixed in, but they are at their best and easiest as baked potatoes or roasties. 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. I don’t like having washed carrots in the bags as they don’t last as long and I think, lose some of their flavour. I will get back to dirty carrots again as soon as I can. They are an excellent source of Vitamin A and also contain significant amounts of Vitamins B, C, D, E and K. and Potassium.
Brocolli Brassica oleracea Italica Group Excellent source of Vitamin C and folic acid. Also contains Vitamins A, B2, B6 and phosphorus, fibre, calcium and iron. It is best eaten steamed or quickly blanched in boiling, lightly salted water, as an accompanying veg and is also good in stir-fries. Please use as quickly as possible as it doesn’t keep well.
Radish. I’ve added a small bunch of radish to the bag this week as they’re just starting to come into season. At the size thes are they are best washed and cut into salads. They add just a little bit of spice and colour to the greens and reds and purples of a salad bowl and a wonderful crunchy texture.
Aubergine egg plant Traditionally used to make vegetable lasagnes or moussaka, the aubergine has more versatility than that. For example, they can be great barbequed in stacks as follows: Cut the aubergine into 1cm thick slices and score across with a sharp knife, brush with olive oil and roast at 170oC for 15 minutes. Spread the aubergine slices with a tomato sauce and then a slice of mozzarella, roughly the same size as the aubergine slice.repeat the process til you have a stack of three or four aubergine slices and skewer. I’ve heard it done with rosemary twigs but kitchen skewers will do. Place on a tray over the BBQ and heat through untilt he cheese is beginning to melt but not collapsing and serve with basil leaves and salad and some nice fresh bread.
Rocket this is the first salad of the year and is in small amounts yet, but it’s so nice to get some fresh leaves at last. Perfect to go with the recipe for aubergine above, but will accompany many meals. Rinse well in cold water to refresh, drain thoroughly, pop back into a clean plastic bag and it should keep in the fridge for up to a week.
I was hoping to get our leeks planted out at the weekend, but the ground conditions never improved to the point where I could have ploughed the rows, so that will be one of the first jobs this week. I also need to ridge-up the potato rows. The first of the tatties are showing now, and there are a lot of weeds coming up with them. This is a job I can do mainly with the tractor and plough, because, even if I cover the potato plants with soil, they will be strong enough just to push their way back out again. It also gives a bit more frost protection too. Last year we had quite a hard frost on the 30th May, which is very late for such a cold spell, and it did a bit of damage. I’m in the middle of hoeing all the carrot and onion rows, the carrots are looking good, and unaffected as yet by any insects and the onions are coming on strongly as are the shallots and garlic. From the house I can see the neat rows of radish and turnip stretching away down the field too. Things at this time of year look as good as they can do. Keeping ahead of the weeds from now on is the struggle. Each evening I sit at the table in the house and prick-out a couple of trays of seedlings and so far, I’m managing to keep up with whats ready in the tunnel. We’ll start planting out in earnest next week.
Lynda is busy trying to straighten out the accounts, which have been a bit neglected lately and she may ask for your help with queries about payments over the next few weeks. We’d appreciate your help and apologise for any inconvenience this may cause.
Here’s a list of the veg that should appear in the standard bags this week, if substitutions haven’t been required:
Potato Solanum tuberosum. Tatties this week are either Axona, and, unusually are a very dry potato. I generally put general purpose varieties in the bag, but they are few and far between At the moment. The thing about cooking dry potatoes is that if you boil them in water, they will turn to mush. You must steam them gently and keep an eye on them. They make great mash with plenty of butter or marg mixed in, but they are at their best and easiest as baked potatoes or roasties. 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. I don’t like having washed carrots in the bags as they don’t last as long and I think, lose some of their flavour. I will get back to dirty carrots again as soon as I can. They are an excellent source of Vitamin A and also contain significant amounts of Vitamins B, C, D, E and K. and Potassium.
Brocolli Brassica oleracea Italica Group Excellent source of Vitamin C and folic acid. Also contains Vitamins A, B2, B6 and phosphorus, fibre, calcium and iron. It is best eaten steamed or quickly blanched in boiling, lightly salted water, as an accompanying veg and is also good in stir-fries. Please use as quickly as possible as it doesn’t keep well.
Radish. I’ve added a small bunch of radish to the bag this week as they’re just starting to come into season. At the size thes are they are best washed and cut into salads. They add just a little bit of spice and colour to the greens and reds and purples of a salad bowl and a wonderful crunchy texture.
Aubergine egg plant Traditionally used to make vegetable lasagnes or moussaka, the aubergine has more versatility than that. For example, they can be great barbequed in stacks as follows: Cut the aubergine into 1cm thick slices and score across with a sharp knife, brush with olive oil and roast at 170oC for 15 minutes. Spread the aubergine slices with a tomato sauce and then a slice of mozzarella, roughly the same size as the aubergine slice.repeat the process til you have a stack of three or four aubergine slices and skewer. I’ve heard it done with rosemary twigs but kitchen skewers will do. Place on a tray over the BBQ and heat through untilt he cheese is beginning to melt but not collapsing and serve with basil leaves and salad and some nice fresh bread.
Rocket this is the first salad of the year and is in small amounts yet, but it’s so nice to get some fresh leaves at last. Perfect to go with the recipe for aubergine above, but will accompany many meals. Rinse well in cold water to refresh, drain thoroughly, pop back into a clean plastic bag and it should keep in the fridge for up to a week.
posted by thewholeshebag at 11:09 PM
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