Newsletter w/c 13th November 2017

We’re taking a working jaunt again, in a fortnight’s time, for a long weekend fact-finding mission, which will mean having deliveries arriving a day later than usual. On week commencing 27^th Nov, if you usually get a delivery on Tuesday, it will be on the Wednesday. If it’s usually Wednesday, it’ll be Thursday and so on. I hope this doesn’t cause any inconvenience.

At the last minute the boys and I were given the opportunity to buy tickets for the rugby at Murrayfield between Scotland and Samoa. We certainly got our money’s worth of tries, but I think the Scottish defence will need to tighten up before the visit of New Zealand, this Saturday. Finn’s going to be part of the pipe band on the day, playing the players off the buses when they arrive at the stadium. Usually, he’d want to be playing the Scots off, but he wont mind if it’s the All Blacks he gets to pipe for. They’re THAT good.

Keir’s team were playing again this weekend, and at halftime were within a couple of points of the opposing team, Biggar. Mistakes cost them dear in the 2^nd half again, so they’re still searching for that elusive first win of the season. There are signs that a win may not be completely outwith the realms of possibility though.

I’ve added bank details to our contact details at the bottom of the newsletter. If you miss a payment or forget to put a cheque out it will give another option for paying for the veg. There’s no pressure. I know not everyone likes to pay online so I am still happy to take a double payment the following week. The information is now in place if you’d like to use that option.

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. This week the variety is Nicola(white) or maybe Desiree Red skin). 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.

Celeriac apium 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.

White Cabbage Brassica oleracea Capitata Group..(1 head) . 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 and simmer gently for 30 minutes. Season to taste, sprinkle with parsley and serve at once.

Broccoli Brassica oleracea Italica Group (1 or 2 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.

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.

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

Sort Code 83-18-24  Account no. 00175779 for online payment.