Wednesday, February 10, 2016

Newsletter w/c 8th February 2016

The selection of veg in the standard bag this week is:
potato, onion, carrot, cabbage, kohl-rabi, parsnip and leek
The large bag also contains cauliflower, fennel and butternut squash.
Substitutions may occur and do let us know if there are any vegetables that you'd rather not receive again. We're happy to substitute them where possible.
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
Parsnip Pastinaca sativa. Source of Vitamin C and Folic Acid.  Peel the root thickly and slice the flesh. Boil in lightly salted water for 30 minutes. Alternatively, parboil for 10 minutes then roast for 20 – 30 minutes. Here’s a recipe I found for: Fried Parsnips; Trim the tops and roots off the parsnips then peel and cut in half lengthways. Put the parsnips in a pan of boiling water ( lightly salted)  and cook for 15 minutes. They should still be firm and not quite tender. Drain thoroughly. Lightly beat an egg and dip the parsnips in it before coating them with breadcrumbs seasoned with salt and pepper. Melt 2oz(50g) of butter in a frying pan and shallow fry the parsnips until they are golden and crisp on both sides, turning once.
Savoy Cabbage Brassica oleracea . To cook, remove any damaged outer leaves, cut into quarters and remove the central core. It can be cooked in quarters like this in boiling salted water or else shredded and boiled or steamed. Here’s a recipe for Cabbage soup which will use up a few items in the bag this week: Prepare and wash the cabbage and shred it finely. Prepare and roughly chop, 2 carrots, the leek and 1/2lb(250g) potatoes. Put all the vegetables in a pan with 3 pints(1.5l) stock and a bouquet garni, bring to the boil  as it has a big and simmer gently for 30 minutes. Season to taste, sprinkle with parsley and serve at once.
Kohl-rabi Brassica oleracea Gongylodes Group (1 head) Excellent source of Vitamin C and of potassium. Peel the outer skin off of the swollen bulb then eat either raw or cooked. Here’s a recipe for Sugar-browned kohl-rabi Peel the kohl-rabi and cut into finger-wide strips. Blanch for 5 minutes then refresh in cold water. Return the kohl-rabi to the pan with a small amount of boiling lightly salted water. Bring to the boil and simmer gently for 10 minutes. Drain and allow to cool slightly. Melt 1oz (25g) sugar in a heavy based frying pan without stirring, until it bubbles and is pale brown. Add 1oz (25g) of butter and stir until blended. Stir in the kohl-rabi strips and shake the pan frequently to coat all the strips evenly with caramel.


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