Newsletter w/c 7th November 2011

After a visit to see my Gran and my Parents in Kilmarnock on Saturday, we decided to take the boys to the fireworks display at Strathclyde Park on the way back. It was a fantastic night with live bands and plenty of entertainment to keep the boys amused while waiting for the countdown to the actual display. The boys’ faces were a picture as they were singing along to all the accompanying songs. We were all impressed by the quality of the show and will definitely be back next year.

On the farm, I’ve lifted all the onions now and stored them for drying and this week, if the ground doesn’t get too hard, I’ll get back to lifting potatoes again. I’ve still to sow the next batch of winter salads, so that’s on the list for this week too. The Jerusalem Artichokes usually get left until after Christmas, before I start lifting them, but I may have a look and see how they are progressing and might try to get them in the bags soon as we seem to have a large crop if the foliage is anything to go by. We’ll also be including Brussels sprouts in the bag next week, as they are ahead of schedule this year. I’m sure there will be plenty for Christmas as well.

We’re always looking for new customers, so please spread the word about the service we provide. We still have plenty of capacity as numbers of deliveries dipped slightly a couple of years ago when the financial crisis first raised its head. We want to be working as efficiently as we can so the more deliveries in each area we have, the less fuel we use per household. Also, if you have any suggestions on how we could improve the service, please let me know.

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.

Kale Brassica oleracea Acephala Group. Excellent source of phytochemicals and a source of vitamins A and C, calcium, copper, potassium and fibre. Don’t over do the cooking. Just needs gentle treatment. A light steam or boiled in very little amount of water until just wilting. Scatter in a few cloves for a bit of extra flavour. Can be used fresh in a winter salad, but can be a bit over-powering if you use too much.

Cucumber Cucumis sativus. (1/2 head) 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.

Parsnip Pastinaca sativa This sweet root vegetable was eaten by our ancestors in the way that potatoes are eaten today. Prepare the roots for cooking by cutting off the tops and the tapering root. Peel the parsnips thinly and cut lengthways into thick slices. Parsnips may be boiled in lightly salted water for 20-25 minutes, depending on the size or method of preparation, or they may be steamed in butter and a little white stock or white wine. Boiled parsnips can be serves tossed in butter and the cress, or Mornay sauce. They can also be roasted. Parboil them for 5 minutes and then roast for 30-40 minutes in the oven.

Celeriac (1head). To prepare celeriac, treat it much as you would a swede. Peel it thickly and slice. As you slice the flesh drop it into a pan of cold water with a couple of drops of lemon juice to avoid discolouration. Here’s a recipe fpr Celeriac with mushroom stuffing: Prepare as above but slice crossways into discs 1 inch thick. Bring to the boil and simmer for 15 minutes. Drain and keep the celeriac warm under a dry cloth. Meanwhile, take 250g (1/2lb) mushrooms, keep whole if small and slice thickly if large. Fry the mushrooms in 50g (2oz) butter for 5 minutes until golden. Arrange the celeriac slices on individual plates, top with the fried mushrooms and sprinkle with paprika. Serve as an appetiser.