Newsletter w/c 18th September 2017

As you’ll have noticed, I managed to get back in time to deliver the bags on the normal delivery day this week. Next week however,  I’m delivering a day earlier than usual as I’m taking Lynda away for a couple of days as a birthday treat. I managed to keep it a secret for about a month, but the cat got out of the bag, so it’s a lot easier to organise now, not having to try to hide every move or booking.

So if you normally get a delivery on Tuesday, it will be Monday w/c 25^th Sept, if its usually Wednesday, it will be Tuesday that week. We’ll be back to our normal delivery days from Tuesday 3^rd October.

Finn’s advisory audition went quite well, last weekend, up in Plockton High School. He still has work to do, on his piping, to reach the high standards they require for a 6^th yr student, but they reckon he’s up to the job. He just needs to put the effort in himself and he’ll get there. The school itself is fantastic and the staff couldn’t be more enthusiastic about the project or do more for all of us to make us feel welcome.

We’re back up to the full quantity of potatoes in the bags again. If you find that this amount is too much for you, just let us know and we can half the amount and put something extra in the bag to make up for the reduction. This also applies to any veg that you don’t really want to receive in your bag on a regular basis. Just let us know and we’ll substitute it any time it is being included in the bags.

The veg in the bag this week is as follows: Substitutions may occur depending on availability.

Potatoes Solanum tuberosum. The variety this week is Maris Peer. There’s still a lot of blight about, due to the wet conditions, so let me know if you find unuseable tatties. Its very hard to tell if a tuber is infected at packing time. 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.

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 with a lid and simmer until tender.

Kale Brassica oleracea Acephala Group..(250g) Some of the kale is still on its stalk so remove it before preparing. Kale is an excellent source of Vitamins A and C and also a source of potassium, copper, calcium,  fibre and phytochemicals. To cook, strip the leaves off of the tough midrib, then shred and wash in cold, running water. Then steam for 10 minutes and serve with melted butter and season with pepper or ground cloves. You can make Colcannon by draining the kale after boiling then setting it aside. Take a finely chopped onion and put it in a pan with 150ml of milk. Bring it to the boil then remove from the heat and leave to infuse for 10 minutes. Blend about 375g of mashed potatoes with the finely chopped kale, then heat through gently, adding as much of the milk and onion mixture as it will absorb to give the consistency of creamed potatoes. Put in a serving dish, make a depression in the centre and pour in some melted butter.

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

Leek Allium porrum. Leeks give a lovely creamy consistency to soups and are great in flans or quiches. Leeks are a great source of Vitamin C. Be sure to wash them very carefully though, as soil gets caught in the leaf axils as it is growing. Cut up the leek then rinse in cold running water in a colander.

Please Return All Net Bags

Fruit and Vegetables
Organic Vegetables	£11.50 per standard bag
	£14.50 per Large bag
Organic Fruit	£3.00 per Small Bag
	£5.50 per Large Bag
Organic Pasteurised Milk ( full cream/semi skimmed)	£1.20per  litre
Organic Single cream ( 250ml/500ml)	£1.00/£1.60
Organic Double cream ( 250ml/500ml)	£1.30/£1.70
Eggs
Organic Free Range Eggs	£1.50 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