Newsletter w/c 25th february 2013
The return to snow last week disrupted my plans
to get on with the poly-tunnel structure and get it covered again. Hopefully I
can get to that job this week instead. I’ve still quite an extensive list of
jobs to get through before the main start of the growing season. There are
walls to build and repair, sheds to sort out, (one of them is leaning over
rather alarmingly), the farm road resembles the lunar surface so needs graded
again an the grass in the holiday cottage garden needs to be raked out and
re-sown. Longer days and better weather are definitely what’s required.
Lynda has made a great job of our new website,
which I am delighted to say is now up and running. We can keep adding to it in
a way that we couldn’t with the last website design so I have great intentions
of updating it at regular intervals to keep it interesting. Please let us know
if there is anything you would like us to add to the website.
My long-awaited return to competitive athletics
went reasonably well at the weekend. I ran in the Scottish National Cross
Country Championships and made it round the whole course without injury. The
conditions were perfect and the grass underfoot was so well tended that it
wasn’t much different from running on a track for most of the course. There
were 500 starters and we ran 3 laps of the park totaling 12km in distance. I
think my next competitive outing should be the end of March in Livingston. I’ll
need to try to get some speed into my legs now that I know I have the stamina.
This is a list of the vegetables included in the
standard bags this week. Substitutions may occur.
Potato Solanum tuberosum..
The variety for the most part is Valor. Some of you may get washed potatoes.
These have been washed to check for blemishes and disease. Soil acts as a
natural preservative, so the washed tatties may not keep quite as long as the
dirty 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.
Leek Allium porrum
Excellent source of Vitamin C. Particularly used to give soups a lovely
creamy texture. As leeks grow they tend to lock soil into their leaf axils, so
be sure to rinse them well after slicing them up. A nice idea for cooking leeks
is to sweat finely sliced leeks in butter for 5 minutes, pour in a glass of red
wine and simmer until reduced. Season and serve.
Butternut Squash. Cucurbita
sp. The pumpkin in the bag this week is a very versatile vegetable. It can
be roasted or cut into stews. It makes delicious and hearty soup, but can also
make a dessert pie. We quite often make a curry with ours, so just google
yourself a recipe. Cut the pumpkin into quarters remove the tough outer peel
and the inner seeds and cut up the inner flesh to your desired recipe’s
Garlic (1head). Use a clove of garlic to flavour savoury dishes. Split a
clove off of the bulb, peel off the skin and crush or chop finely. Mix with
butter and spread on bread or toast to
make a tasty snack.
graveolens Celeriac is rich in Vitamin
K, Iron, Magnesium and Phosphorus. It is edible raw or cooked. It can be roasted, boiled, stewed or
even stir-fried. Our favourite recipe is celeriac and apple soup which is a
great thick hearty soup for a frosty day after a long walk. Also good mashed
through potatoes to add an extra flavour to your tatties.