Newsletter w/c 16th October 2017

The poly-tunnel is still standing with polythene intact, (well, not any more damaged than it was before) and the trees have survived, so it looks like former hurricane Ophelia has left us unscathed. There hasn’t even been a power-cut. We were in Kilmarnock at the weekend, so when we returned yesterday, we swept the area round the buildings for anything that could take off in the wind and cause damage.

The trip to my parents, in Kilmarnock, was primarily to drop off Finn. He’s staying with them this week to attend a week of work experience at McCallum Bagpipes. He’s looking forward to the experience, but cursing the fact he’s losing his school holiday. Keir, his wee brother, has his first working day this week too, as he’s becoming a member of the packing team in the shed.

The weather is wild but still quite mild. To make the most of your veg selection each week, greens like broccoli, kale and leek need to be cooked reasonably quickly after receiving the bag to get the best out of them. Broccoli is best cooking within a day of arriving on the doorstep. As we get further into the year and the temperature drops this will become less of an issue. Cabbages and roots tend to last a lot longer but still need to be kept cool to extend their life.

Here’s a list of whats in the bag this week. As ever, if you have any problems with quantity or quality, please let me know. Substitutions may occur depending on availability.

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 Nicola. 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.

Pepper Capsicum sp. (1 head) Good source of vitamin C. Wash the pepper, then slice off the top. Scoop out the seeds and membranes. Can be eaten cooked or fresh in various dishes including pasta sauces, pizza, salads. Peppers can also be stuffed with various fillings.

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.

Red Cabbage Brassica oleracea Capitata Group..(1 head) Excellent source of Vitamin C and phytochemicals and also contains Vitamin B6, potassium, fibre and calcium. Here’s a recipe for Braised red cabbage which uses apples rather than the orange based gravy I gave you last time. Braised Red Cabbage: Remove the outer coarse leaves and cut the cabbage into quarters. Remove the  has contiutough coresand shred the cabbage finely. Peel core and grate 2 cooking apples and mix with the cabbage. Melt 2oz.(50g) of butter in a pan, add 5fl.oz.(150ml) white wine vinegar and mix in the cabbage; coat thoroughly; then cover with a tight fitting lid and simmer over a gentle heat for 1 hour. Add a little more vinegar or water if the cabbage threatens to stick. Stir in 5fl.oz. (150ml) of red wine or blackcurrant juice, season to taste with sugar. The cabbage will have a fairly sharp flavour. Cover and simmer until tender.

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.

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