Newsletter w/c 20th May 2013

but at last we seem to be getting there. It’s going to be another short season for us though, so there are some crops that will struggle to have enough time to get to a good size, but we’ll se how things go. I believe we’ve got a colder week ahead of us this week again, hopefully it won’t be long til the warmer air is over Scotland again.

Last year Lynda took part in the 5km Race for Life, a charity event aimed at raising awareness and funds for the fight against breast cancer. This year she’s doing the Moon Walk in a couple of weeks time and is looking for sponsors or donations. The walk is over 13 miles this time and Lynda’s been out training up for it with our friend Karen, so I’ve no doubts they’ll manage the distance.

On another fund-raisng note, our band, Heedrum Hodrum, is taking part in the Whitburn and Armadale Gala Days in the middle of June. We need to get some funds together for outfits and uniform. The Cavalier Bar in Armadale have allowed us to use their function suite as a club room for practices on Thursday nights since the New Year, for free. In addition to this they’ve kindly put on a fund-raising Bingo night with Pie and Beans thrown in for good measure for the band. We’d like to get as many people along as possible, so if you’re free on Friday 31^st May, come along to the Cavalier and try a few bingo cards and a bit of a laugh. It’s £1 entry at the door and if you can be there at around 7.30 for an 8pm start.

In addition to everything else that’s on at the moment, I’m still working hard to get our new Shepherds Hut ‘glamping’ accommodation up and running. I’ve almost finished the base for it now after building a small retaining wall and I’ve linked in the drainage to the existing system. On Friday I hope to finally tow the shepherds Hut round to its final destination and get everything levelled off. We can then plumb it in and fix the wood-burning stove in position etc. I’ve also still to link up the water supply as well. This all has to be done by the 2^nd week in June – our first booking!  The pressure is on.

We’re getting to the time of year again when stored veg like potatoes and carrots, have been stored for quite some time. There may be sprouting tubers or a bit of softness due to the length of time they’ve been stored, however there is no excuse for you not getting the best we can offer. If you find that anything in your bag is unsatisfactory please let us know. We can’t sort a problem that we don’t know is there, so please don’t feel awkward about getting int ouch. It’s a positive for us – it means we can sort a problem out before it becomes a greater one.

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.

Cauliflower Brassica oleracea Italica Group (1 head) Excellent source of Vitamin C, folic acid and phytochemicals and good for Vitamn.B6. Also contains Vitamins A, B2, B6 and phosphorus, fibre, calcium and iron. It is best eaten raw or quickly blanched in boiling , lightly salted water. Cauliflower is also good in stir-fries as it has a lovely crunch to it if you don’t cook it for too long. It’s often served boiled or steamed with a cheese sauce and makes an excellent hearty soup.

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.

Tomato Lycopersicon esculentum.  Can be eaten fresh in salads or cooked into sauces, the famous soup, or for the unhealthy option fried for breakfast.

Newsletter w/c 6th May 2013

Apologies for the lack of newsletters lately - but with lighter nights and Easter and May-Day hols there just never seems to be enough time for paperwork, but that's no excuse - there should still be info on the veg in the bag each week.

It's been another slow start to the season on the farm, but things are starting to look up. I don't remember ever being able to leave the grass in the garden until May for it's first cut, but that's what has happened this year and most of it could have waited another week or two yet. For veg growing we could just do with the soil temperature rising quite quickly now.

The cold start hasn't meant there has been nothing to do though. Our venture into 'Glamping' provision is well on the way now, with the arrival of our 'Shepherds Hut'. It's a wooden shack on wheels with toilet, shower, wood burning stove, kitchen and cosy sleeping accommodation. It's based on the huts that farmers used to take out onto the hills for there shepherd to stay in during lambing, hence the name. By the time Lynda's got the soft furnishings all sorted out it'll be fit for royalty - if they don't mind roughing it slightly - but that's what Glamping is all about! If you'd like to see the Shepherds Hut just go to cobbinshawloch.co.uk.

We’re getting to the time of year again when stored veg like potatoes and carrots, have been stored for quite some time. There may be sprouting tubers or a bit of softness due to the length of time they’ve been stored, however there is no excuse for you not getting the best we can offer. If you find that anything in your bag is unsatisfactory please let us know. We can’t sort a problem that we don’t know is there, so please don’t feel awkward about getting int ouch. It’s a positive for us – it means we can sort a problem out before it becomes a greater one.

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.

Broccoli Brassica oleracea Italica Group (1 head) Excellent source of Vitamin C, folic acid and phytochemicals and good for Vitamn.B6. Also contains Vitamins A, B2, B6 and phosphorus, fibre, calcium and iron. It is best eaten raw or quickly blanched in boiling , lightly salted water. Broccoli is also good in stir-fries as it has a lovely crunch to it if you don’t cook it for too long.

Violet turnip Brassica . Source of Vitamin C and Folic Acid.  Peel the root thickly and slice the flesh. Boil in lightly salted water for 20 minutes, then serve as an accompanying veg with a knob of butter melting over the top. Alternatively, parboil for 10 minutes then roast for 20 – 30 minutes.

Cucumber – The kids love their chunks of cool cucumber – it’s just about the only salad vegetable our Finn will eat. Have it on it’s own or chopped into salads.