Newsletter w/c 18th June 2012

Thanks to everyone who donated to Lynda’s ‘Race for Life’ sponsor page. You’ll be glad to hear she managed to get round the 5K course, and even plans to do some more runs in the future, so the experience can’t have been too bad. Her sponsor page is going to remain open for a little while yet, so if you would like to donate to Cancer Relief and haven’t done so already – have a look at her page. The link to her sponsor page is: www.raceforlifesponsorme.org/lyndamavor .

The boys were supposed to be playing with the band at Kirknewton Gala Day, but it was cancelled due to the adverse weather conditions. It certainly didn’t seem like June at the weekend.

It’s been hard to get much done in the field this week so I’ve spent a few wet days out with my new strimmer – annihilating weeds. I especially like wiping out nettles and docks which are a constant nuisance around the field and garden perimeters. Constant strimming is just about the only thing I can do for weed control organically.

We have new potatoes in the bag this week so quantities are halved, just until we get our own supply of new potatoes through. We also have salads which should be in the bag each week now until at least October. If this is too much for you, just let me know and we’ll alter your bag to suit.

Here’s a list of whats in the Standard bags this week. Substitutions may occur.

Potato Solanum tuberosum. We’re onto our own new potatoes now. The variety is Valor. 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 Beetroot can be eaten fresh, cooked or pickled. The least messy way to cook them is to wash them but boil them before you peel them. After boiling the skin rubs off very easily and the flesh doesn’t bleed all over the place. The small beetroot we have this week will cook in only half an hour. They can be used for soup, grated into risottos, boiled and eaten as an accompanying veg, pickled or roasted. Very versatile indeed.

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

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.

White 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. The heart of the cabbage has a crisp texture and slightly nutty flavour which makes it ideal to shred or grate for use raw in salads or homemade coleslaw.