Newsletter w/c 9th January 2012
Happy New Year. We’ve had an eventful festive season, and have just got back from a week away in Crail. It’s always the ideal place to relax, for us, and there’s plenty to do, whatever the time of year, or the weather conditions throw at us. We came back to a bit of damage at Cobbinshaw – the polytunnel succumbed to the elements and will need a new cover and a lot of tweaking of poles if it’s ever going to resemble it’s former self. Part of the ridge of the house roof blew off as well, but nothing really serious.
I have to apologise for the lack of a newsletter for the last week of the year. My Gran had been ill for a while before Christmas and passed away quite peacefully in hospital on Christmas Evening. We spent Christmas with my parents this year and had visited my Gran in the afternoon and we were all together when the news came through from the hospital. I have really happy memories of her – she was always there when we needed her and Brian and I spent a lot of time with her and Grandpa. She was always doing crosswords and had the Herald crossword done every day – even to the point where she could recognize the separate styles of the different individuals who set them each day. I could do with a bit of that intellect! We’ll all miss her.
There was no newsletter, so some of you will have wondered why you didn’t receive a bag last week. Hopefully this explains it. We’ll be back to normal from now. I’ve got the last of the sprouts in the bag this week and have just cut the stalks. The sprouts will vary in size and a few may need to be discarded but there should be a good enough portion left for you. It’s also the start of the Jerusalem artichoke season and we seem to have a fair crop of them this year and a better size than previous year too.
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.
Jerusalem Artichoke Helianthus tuberosus Good source of Vitamin B1, B2, B3, iron, calcium, potassium and fibre. This member of the sunflower family has been my windbreak for the veg patch for the second half of 2008. The stems grow to a height of about 10ft. For the second year running they didn’t flower, due to the weather, so the tubers won’t be massive. Peel the tubers, then roast or boil, much like potatoes. They also make great soup. When boiling, add a little lemon juice as the peeled flesh tends to darken in the water if you don’t.
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.
Swede Brassica napa (1 head) You’ve had about a months rest from swede and you’re probably going to need the same again, as some of these swedes are whoppers. They’ll last you for ages. It’s obviously the veg of choice to have with haggis, but is also a superb veg to puree for babies. To prepare it just peel it thickly and chop off the top and base of the root. Cut it up or dice it and boil for about half an hour in slightly salted water, ort until tender. Mash it with cream and a little butter.
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.
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 qiches.
I have to apologise for the lack of a newsletter for the last week of the year. My Gran had been ill for a while before Christmas and passed away quite peacefully in hospital on Christmas Evening. We spent Christmas with my parents this year and had visited my Gran in the afternoon and we were all together when the news came through from the hospital. I have really happy memories of her – she was always there when we needed her and Brian and I spent a lot of time with her and Grandpa. She was always doing crosswords and had the Herald crossword done every day – even to the point where she could recognize the separate styles of the different individuals who set them each day. I could do with a bit of that intellect! We’ll all miss her.
There was no newsletter, so some of you will have wondered why you didn’t receive a bag last week. Hopefully this explains it. We’ll be back to normal from now. I’ve got the last of the sprouts in the bag this week and have just cut the stalks. The sprouts will vary in size and a few may need to be discarded but there should be a good enough portion left for you. It’s also the start of the Jerusalem artichoke season and we seem to have a fair crop of them this year and a better size than previous year too.
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.
Jerusalem Artichoke Helianthus tuberosus Good source of Vitamin B1, B2, B3, iron, calcium, potassium and fibre. This member of the sunflower family has been my windbreak for the veg patch for the second half of 2008. The stems grow to a height of about 10ft. For the second year running they didn’t flower, due to the weather, so the tubers won’t be massive. Peel the tubers, then roast or boil, much like potatoes. They also make great soup. When boiling, add a little lemon juice as the peeled flesh tends to darken in the water if you don’t.
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.
Swede Brassica napa (1 head) You’ve had about a months rest from swede and you’re probably going to need the same again, as some of these swedes are whoppers. They’ll last you for ages. It’s obviously the veg of choice to have with haggis, but is also a superb veg to puree for babies. To prepare it just peel it thickly and chop off the top and base of the root. Cut it up or dice it and boil for about half an hour in slightly salted water, ort until tender. Mash it with cream and a little butter.
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.
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 qiches.
posted by thewholeshebag at 11:35 PM
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