Newsletter w/c 11th September 2017

There’s a lot happening over the next few weeks, so I thought it might be an idea to put the information out in our old format of a hard copy newsletter.

We’ve had an extremely busy summer, even though the weather seems to have forgotten that dry conditions are the norm for this time of year. I’ve never sent he field so wet through August and into September. The damp conditions are affecting some of the crops: there seems to be some blight in the potatoes, the weeds are just rife around everything, and slugs and other slimy pests are eating their way through anything that’s green. We even had rabbit problems for the first time at the start of the season. However, one way or another, we’ll always get the veg to your door. If you find that any of the produce isn’t up to scratch, just let us know and we’ll compensate you in the next delivery.

Next week, our son Finn, now 16, has been invited to a pre-audition at Plockton High School with a view to studying traditional music there for his 6^th Year in 2018. This coincides with our September holidays, so we’re all going to go and make a weekend of it. This may impact on the delivery days next week (w/c 18^th Sept) I am hoping to keep the same delivery days as usual, but if you don’t receive a bag when expected, it will arrive the next day.

Week commencing 25^th Sept will definitely be disrupted. I am away at the end of the week for a few days and all deliveries will be a day earlier than usual, so if you usually get a delivery on Tuesdays, it will arrive on Monday  for this week only, if it’s usually Wednesday, it will be Tuesday etc. etc. By the beginning of October, we’ll be back to normal. I apologise for any inconvenience caused.

PLEASE RETURN ALL NET BAGS PLEASE. WE RE-USE THEM.

This is a list of the vegetables included in the standard bags this week. Substitutions may occur.

Potato Solanum tuberosum. We’re onto our maincrop potatoes now so we’re back to the full amount in the bag. The variety for the most part is Maris Peer. 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  vitamin B3 and Iodine. They are also an excellent source of Vitamin C and 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 (400g ) Contains Vitamin C folic acid and potassium. Can be cooked in various ways, but don’t peel the beet until you’ve boiled it as this stops it ‘bleeding’. My recipe for you  this week completely disregards this, so have a pair of rubber gloves and newspaper handy. I’m going to tell you how to make Super Boost Juice – Put on the rubber gloves, spread out a newspaper and peel  your beetroot and cut it into chunks. Take 4 apples and quarter and core them. Take 4 carrots and trim and peel them. Take 1cm/1 inch of fresh ginger and peel it. This is easily done by scraping the skin off with the side of a teaspoon. Process all the ingredients through a juicer. Stir and serve immediately, adding ice if desired.

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.

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, a 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  and simmer gently for 30 minutes. Season to taste, sprinkle with parsley and serve at once.

Courgette (1 head) Great sliced, julienne-style, into stir-fries or slice into thin discs and sauté in salted butter with a clove of garlic crushed in for good measure.

Fruit and Vegetables
Organic Vegetables	£13.50 per standard bag
	£16.50 per Large bag
Organic Fruit	£4.00 per Small Bag
	£7.00 per Large Bag
Organic Pasteurised Milk ( full cream/semi skimmed)	£1.20per  litre
Organic Single cream ( 250ml/500ml)	£1.20/£1.60
Organic Double cream ( 250ml/500ml)	£1.30/£1.70
Eggs
Organic Free Range Eggs	£1.80 per Half Dozen Box

Cheques should be made payable to ‘D Murray’

For more information or to place an order please contact us on 07931 738767 or e-mail us or alternatively you can check out our website at  www.thewholeshebag.com or e-mail  thewholeshebag@aol.com

South Cobbinshaw, West Calder, West Lothian, EH55 8LQ