Newsletter w/c 1st October 2012

Despite the wet,wet weather and the wind, the grass and clover seed mix has started to grow in the field. There is a faint haze of green over the surface of the dark brown soil. There is still a lot of standing water in the field and the moor is flooded all around us – we’re almost on an island. We‘ve been really lucky with the decision to plough when we did as I don’t think there would have been another window of opportunity with the correct conditions. Hopefully, we can keep making the right decisions to get decent crops next year. Everyone who has been growing vegetables, nationwide, is suffering so it’s going to be an expensive winter for food. Luckily we use the same suppliers each year and our support is returned with the best of produce so your bags won’t suffer as a result of these problems. If you do receive any sub-standard produce, it’s a mistake or a breakdown in our system and we need to know about it. Please do not hesitate to let us know.

6 SCOTS, the band that Finn and Keir play for were advertising for pipers recently, so I’ve thrown my hat in the ring and bought myself a practice chanter and am now being taught with a view to playing bagpipes some day. The way it’s going, it’ll be a very long time but I’m enjoying the challenge. Finn is keeping me right and pointing out ALL the errors I make, but seems pleased with my progress so far. I can’t seem to talk Lynda into trying the chanter or the drums. She thinks the house is noisy enough. That situation wasn’t helped by the fact that the school sent Keir home with a Cornet today. When he practices that, it sounds like a cruise liner coming into dock. Apparently, he’s going to act as alarm clock for us from now on. A rude awakening or what! Please, if you’d like to try your hand at piping, let me know and I’ll put you in touch with the people you need to talk to. You’re never too old to start!

Tess the pup is growing fast and enjoying life to the full. I’m quite enjoying the excuse to head out for a walk a couple of times a day. Last week when I was out with Tess before I went to bed I had the good luck to see a meteor shower passing right over head. I’d never seen one before, but it was very like a big firework, with 7 or 8 huge, bright sparks that just doesn’t fade. I followed it for a good couple of minutes across from one horizon to the other. I heard on the radio the next day that there had been a lot of them that night.

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.

Tomato Lycopersicon esculentum. Tomatoes are a good source of Vitamins A and C, potassium and iron.  This is the first of the British organic tomatoes for this year. They are eaten in many different ways, both fresh or cooked.

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

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.

Cucumber Cucumis sativus.  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.