Newsletter w/c 29th August 2011

I’m still having problems with the van this week, but I’m hoping that it won’t affect delivery times at all. The electrics in the van obviously think it’s their turn to play up and with a little suspension problem, the van is garage-bound again. I’ve been told I should only need the hire van for one day, but I won’t hold my breath.

In the field, I still haven’t ventured out with the big machine yet, for fear of it disappearing into a marshy pit at some point down towards the loch. The tattie crop looks quite good from what I’ve dug up, nice big tubers and plenty of them so all we need now is a bit of an Indian summer, to give us the conditions to get them all lifted and stored.

We have broad beans, Kohl-rabi and a small amount of pea pods ready too (these will only reach the bags if I can hide them from the kids – old as well as young kids that is!). Carrots are a bit slow, as are the onions, but both are looking strong and I’ll probably have to put Swedes in the bags sometime soon, too thin them out enough to let the smaller ones get room to grow. Generally, things are doing well.

It’s Finn’s 10^th birthday this week, and as he fancied going camping again, we’re going to Peebles for a couple of nights with a day of mountain biking in Glentress on Saturday. We’re really going for it with our outdoor pursuits just now. Last Saturday the family walked through the Pentlands to Carlops, with our friends Anne and Charles and their children, Alistair and Alexa. We had a bar lunch in the Hotel before heading back. The rain stayed off until we were about a mile from the end, but by that time we hardly noticed it.

This is a list of the vegetables included in the standard bags this week. Substitutions may occur.

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.

Cabbage Brassica oleracea Capitata Group (1 head) – Excellent source of Vitamin C and also a decent source of Vitamin B6, folic acid, , fibre and potassium. To prepare, cut off the outer leaves. Cut the cabbage into quarters then shred it. Steam or boil it in a minimum amount of water for 10 minutes, the drain thoroughly and serve immediately with butter melting over the top of it. A wee bit of pepper and you’ve got a fantastic accompaniment to any meal. Don’t think cabbage is boring.

Pepper Capsicum sp. (1 head) Good source of vitamin C. Wash the pepper, then slice off the top. Scoop out the seeds and membranes. Can be eaten cooked or fresh in various dishes including pasta sauces, pizza, salads. Peppers can also be stuffed with various fillings.

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

Cauliflower Brassica oleracea Botrytis Group (1 head) – Excellent source of Vitamin C and also a decent source of Vitamin B6, folic acid, pantothenic acid, fibre and potassium. To prepare, cut off the outer leaves. There is no need to remove the inner, tender leaves and the pale green base leaves. Trim the end of the stalk flush with the base of the cauliflower and cut a cross in it with a sharp knife. Boil the cauli in lightly salted boiling water for 12-15 minutes if whole or 8-10 minutes if the florets are split up.