Deliveries this week and next will be on the same days as usual. Then we’re going to have a holiday for a week at the beginning of 2012 with deliveries recommencing again from the 9th January.
The festive weather hasn’t caused us too much trouble over the past week, apart from frozen fingers when we’re picking the veg. Deliveries were hampered a bit by me overloading the van at one point and breaking both the rear springs. That meant an overnight stay in the garage for the van and a very late delivery on Wednesday. I hope it didn’t cause too many problems for any of you. I eventually got back to Cobbinshaw at midnight.
The boys are both fighting fit again and seem to have Christmas Parties or services to go to every day. When they haven’t been at that, they’ve been out playing in the snow, so they’re having a great time and getting more and more wound-up at the prospect of Santa’s arrival.
This week, we’ve given you the veg we thought would be most appropriate for a Christmas meal with parsnips and sprouts the items most customers seem to want, I’ve also included red cabbage as it is a favourite with most people at this time of year too.
As I’ve already noted, we’re off for a week after next weeks delivery, so if anyone would like an bag or a larger bag to tide them over til our return, please just let me know.
Finally, we’d just like to wish you all a Very Merry Christmas and hope that you have a great time over the holidays.
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. 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.
Red Cabbage Brassica oleracea Capitata Group..(1 head) Excellent source of Vitamin C and phytochemicals and also contains Vitamin B6, potassium, fibre and calcium. Here’s a recipe for Braised red cabbage which uses apples rather than the orange based gravy I gave you last time. Braised Red Cabbage: Remove the outer coarse leaves and cut the cabbage into quarters. Remove the tough coresand shred the cabbage finely. Peel core and grate 2 cooking apples and mix with the cabbage. Melt 2oz.(50g) of butter in a pan, add 5fl.oz.(150ml) white wine vinegar and mix in the cabbage; coat thoroughly; then cover with a tight fitting lid and simmer over a gentle heat for 1 hour. Add a little more vinegar or water if the cabbage threatens to stick. Stir in 5fl.oz. (150ml) of red wine or blackcurrant juice, season to taste with sugar. The cabbage will have a fairly sharp flavour. Cover with a lid and simmer until tender.
the flesh. Boil in lightly salted water for 30 minutes na dmash with cream and butter.
Brussels Sprouts Brassica oleracea Gemmifera Group.. Excellent source of Vitamin C and phytochemicals and also contains Vitamins A and B6, potassium, fibre and calcium. Wash the sprouts in cold water and peel off any ragged or marked leaves then cut an X into the base of the sprout. Cook in a minimum of boiling salted water for 8 – 10 minutes, NO LONGER, or they’ll go soggy.
Parsnips Pastinaca sativa ( 300g) Roots are boiled or added to soups , stews and casseroles. Traditionally roasted for Christmas. Peel then slice to the desired size. Parboil in slightly salted water for 5-10 minutes then place around your turkey for the last ½ hour of cooking time, basting with the juices in the roasting tin.
Leek Allium porrum ( 1 head) Leeks can be used in many ways, however, with just one leek, they are best used in soups to give a creamy texture. Also good in quiches.
The festive weather hasn’t caused us too much trouble over the past week, apart from frozen fingers when we’re picking the veg. Deliveries were hampered a bit by me overloading the van at one point and breaking both the rear springs. That meant an overnight stay in the garage for the van and a very late delivery on Wednesday. I hope it didn’t cause too many problems for any of you. I eventually got back to Cobbinshaw at midnight.
The boys are both fighting fit again and seem to have Christmas Parties or services to go to every day. When they haven’t been at that, they’ve been out playing in the snow, so they’re having a great time and getting more and more wound-up at the prospect of Santa’s arrival.
This week, we’ve given you the veg we thought would be most appropriate for a Christmas meal with parsnips and sprouts the items most customers seem to want, I’ve also included red cabbage as it is a favourite with most people at this time of year too.
As I’ve already noted, we’re off for a week after next weeks delivery, so if anyone would like an bag or a larger bag to tide them over til our return, please just let me know.
Finally, we’d just like to wish you all a Very Merry Christmas and hope that you have a great time over the holidays.
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. 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.
Red Cabbage Brassica oleracea Capitata Group..(1 head) Excellent source of Vitamin C and phytochemicals and also contains Vitamin B6, potassium, fibre and calcium. Here’s a recipe for Braised red cabbage which uses apples rather than the orange based gravy I gave you last time. Braised Red Cabbage: Remove the outer coarse leaves and cut the cabbage into quarters. Remove the tough coresand shred the cabbage finely. Peel core and grate 2 cooking apples and mix with the cabbage. Melt 2oz.(50g) of butter in a pan, add 5fl.oz.(150ml) white wine vinegar and mix in the cabbage; coat thoroughly; then cover with a tight fitting lid and simmer over a gentle heat for 1 hour. Add a little more vinegar or water if the cabbage threatens to stick. Stir in 5fl.oz. (150ml) of red wine or blackcurrant juice, season to taste with sugar. The cabbage will have a fairly sharp flavour. Cover with a lid and simmer until tender.
the flesh. Boil in lightly salted water for 30 minutes na dmash with cream and butter.
Brussels Sprouts Brassica oleracea Gemmifera Group.. Excellent source of Vitamin C and phytochemicals and also contains Vitamins A and B6, potassium, fibre and calcium. Wash the sprouts in cold water and peel off any ragged or marked leaves then cut an X into the base of the sprout. Cook in a minimum of boiling salted water for 8 – 10 minutes, NO LONGER, or they’ll go soggy.
Parsnips Pastinaca sativa ( 300g) Roots are boiled or added to soups , stews and casseroles. Traditionally roasted for Christmas. Peel then slice to the desired size. Parboil in slightly salted water for 5-10 minutes then place around your turkey for the last ½ hour of cooking time, basting with the juices in the roasting tin.
Leek Allium porrum ( 1 head) Leeks can be used in many ways, however, with just one leek, they are best used in soups to give a creamy texture. Also good in quiches.
posted by thewholeshebag at 11:30 PM
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