Newsletter w/c 22nd August 2011

Last week we delivered all the Friday bags on Thursday evening, to allow us to attend Matthew and Vicky’s wedding. We decided that since the wedding was in Caithness that we’d give ourselves the extra day to get there

We left for Wick last Friday morning, driving up in perfect, bright, sunny conditions. It took us five and a half hours, so were in our hotel room by the middle of the afternoon, then out exploring the area around the centre of Wick. A lot of preservation work has been carried out on buildings and street furniture to give an educational walking tour of an area around the harbour, originally designed by Thomas Telford. Wick supported a lot of people back then, with the harbour full of boats and so many industries thriving on the services required. The town appears quite sleepy now, in comparison. The Wedding on the Saturday, was a great day. The wedding ceremony was in Canisbay Church and reception in the Mey Hall, across from the Castle of Mey. It was a late night, and a long drive back down the next day.

The start of the working week has been a bit of a rush. I have my van back from the garage now so at least I’ll be advertising again, as I drive around. We have broccoli in the bags again this week and it is going too be freshly cut for each packing night. Please use it as quickly as you can though, It won’t sit in your fridge for long without going yellow.

The weather is still preventing us getting the machine in to the field to lift potatoes. We’re still hand digging them, although, it’s been dry now for three days, so I may get started with it after my Tuesday run. We have a lot of veg that is just a week or two from being ready to pick so as usual it’s all happening at once.

This weekend we’re off on a family hike to Carlops, through the Pentlands and with the schools back, all the activities that require the parental taxi service, have started up again, so it’ll be rugby on Sunday. The hike means we won’t make the Juniper Green Farmers Market on Saturday, but we were short of veg yet. The market stall will be straining under the weight of produce in September though.

Potato Solanum tuberosum. We’re onto our own new potatoes now. The variety for the most part is Pentland Javelin. If I came across any ‘volunteer’ plants (potatoes left in the ground from last years crop) I dug them too so there may be one or two different tatties in your bag. It’s such a nice change when we move to new potatoes from the previous season’s stored ones. They are very easy to prepare when they’re as fresh as this and really only need a wash and a scrub. 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.

Cucumber Cucumis sativus. Good source of vitamin C and A. Also, a good source of potassium. Wash thoroughly, dry, then slice up to use in salads. Occasionally used in soups.

Tomato Lycopersicon esculentum. Can be eaten fresh in salads or cooked into sauces, the famous soup, or for the unhealthy option fried for breakfast. A good way to store them is to go along the sun-dried tomato line. Put a tablespoon of oil in a baking tray. Cut the tomatoes in half lengthways and scoop out the seeds and pulp. Lay them on the baking tray, sprinkle over another tablespoon of oil and put in an oven at 150oC and cook for 45 minutes. Take out of oven and leave to cool. You can either eat them like this in salads or pasta, or store them in a jar filled with good quality olive oil. They can be stored like this, unrefrigerated, for up to 6 months.

Mixed salad various –Excellent source of phytochemicals and a good source of Vitamins A, B and C, calcium, fibre and potassium. The ground was pretty wet when we picked the salad so some grit may be mixed in. Rinse it well. To store, it is best to rehydrate the lettuce. Rinse well, two or three times, renewing the water with each rinse, then drain thoroughly in a colander or salad spinner. Store in the fridge and you should get it to last all week

Broccoli Brassica oleracea Italica Group (1 head) Excellent source of Vitamin C, folic acid and phytochemicals and good for Vitamn.B6. Also contains Vitamins A, B2, B6 and phosphorus, fibre, calcium and iron. It is best eaten raw or quickly blanched in boiling , lightly salted water. Broccoli is also good in stir-fries as it has a lovely crunch to it if you don’t cook it for too long