Newsletter w/c 20th November 2017

We’re taking a working jaunt again, next week, for a long weekend fact-finding mission, which will mean having deliveries arriving a day later than usual. So, 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.

Apologies are due to anyone receiving bananas in their delivery last week. They started out being a bit too ripe, but I think the cold may have got to them a bit too. They ended up being rather soft. If they caused you any problems let me  know and I’ll sort out something extra to compensate.

Finn missed out on piping for the Scotland and New Zealand rugby teams last weekend, as he has an ear infection. The Scottish performance certainly had him in good spirits watching the tv at home though. On the farm, I’m getting through my list of autumn chores. Aside from harvesting, I’ve managed to fill the log store for the first time ever, so the weather can do what it likes, I’ll be ready for it. We’ve also just about got all the leaves up and stacked for composting.

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

Potato Solanum tuberosum. We’re onto our maincrop potatoes now. This week the variety is Nicola(white) or maybe Desiree Red skin). They’ree very easy to prepare when they’re fresh 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.

Swede  Brassica napa (1 head) The staple of the Scottish winter vegetable garden. Just peel the tough skin off and chop up and boil the sweet, crunchy, orange root. Best served mashed with a dribble of cream and a dod of butter through it. A spoonful of this will partner mashed tatties wherever they’re used and, of course, you can’t have haggis without it.

Kale Brassica oleracea Acephala Group.. 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, and pour in some melted butter.

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 as an accompaniment to grilled fish or roast meat.

Red Cabbage Brassica oleracea Capitata Group..(1 head) Excellent source of Vitamin C and phytochemicals and also contains Vitamin B6, potassium, fibre and calcium. 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.

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.