newsletter w/c 31st October 2011

This will be our 101st ‘e-newsletter’ and as a sort of celebration of this, I’m sending out hard copies of the newsletter for a couple of weeks, mainly to advertise the fact that the newsletter is on the blog, for anyone who thought I’d just stopped doing them. Please note that I am quite happy to provide you with a hard copy each week if you find this preferable to the blog on the website. Just let me know and we’ll add the newsletter to your bag. The newsletter can be found each week on the ‘News’ link on our website – www.thewholeshebag.com

On the farm we’re really enjoying this mild spell of weather. There a re still a lot of heavy rain showers about, but we’re managing to get things done in between. We’re going to lift all the rest of the onions this week to start to dry them out for storage and the ongoing job of lifting potatoes is always there to do too.

Deliveries were mucked up a little bit last week when the alternator broke on the van. I thought I was going to be able to limp back to the garage from Linlithgow but broke down completely in Bathgate. So, once again, the van had to get a piggy-back from a break-down truck. Thanks to the good service from both the breakdown company and the hire company I was back on my deliveries within 2 hours, but I was completely off my normal route by then, so some had to be delivered on Wednesday that should have been Tuesday.

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.

Beetroot Beta vulgaris (400g ) Contains Vitamin C folic acid and potassium. Can be cooked in various ways, but don’t peel the beet until you’ve boiled it as this stops it ‘bleeding’. Super Boost Juice – Put on the rubber gloves, spread out a newspaper and peel your beetroot and cut it into chunks. Take 4 apples and quarter and core them. Take 4 carrots and trim and peel them. Take 1cm/1 inch of fresh ginger and peel it. This is easily done by scraping the skin off with the side of a teaspoon. Process all the ingredients through a juicer. Stir and serve immediately, adding ice if desired.

Savoy Cabbage Brassica oleracea Capitata Group..(1 head) Excellent source of Vitamins B6 and C and also a source of potassium and fibre and phytochemicals. To cook, cut into quarters, cut out the hard core shred and wash under running cold water, then boil or steam for 7-10 minutes. This recipe is quite close to the traditional bubble and squeak:- Prepare the cabbage as above and put in a pan of lightly saltd boiling water for 5 minutes. Drain thoroughly. Remove the rind and gristle from 6oz ( 175g) of bacon, chop crossways into narrow strips and put in a heavy based pan. Fry the bacon until crisp, and the fat begin to run then add a finely chopped onion and cook until soft. Add the drained cabbage, stirring continuously until well coated. Season to taste with salt, pepper and cook through.

Courgette Cucurbita pepo .(250g) Good for Vitamins A and C, calcium, fibre and iron. The courgettes may be green or yellow this week. Courgettes can be eaten raw or cooked in butter or stirfried or even roasted, so very versatile. Just give the skin a good wash first and drain it off then prepare.

Pepper Capsicum sp. (1 head) Contains Vitamins A and C, potassium and iron. Trim off the top and scoop out the seeds and membrane from inside and discard them. Peppers can be eaten fresh in salads or cooked in various ways as an accompanying veg or in sauces. Can also be stuffed and roasted.