Newsletter w/c 27th November 2017

Our weekend trip to Carcassonne worked out well. We had an early start on Saturday morning, but it meant we were in the main square for the Saturday market which, as I’ve mentioned before, is fantastic. The range of fruit, veg, seafood, meat, cheese and bread is phenomenal. There are so many stalls as well. The prices are lower than the local shops and supermarkets for the best of local produce. I have a feeling it may be state run, which may help keep overheads to a minimum. The cost of running farmers markets in Scotland means prices reflect the cost to the producer of hiring a stall.

This cold snap we’re having may affect the fruit a little again. I’ll do my best to keep the bananas etc at a decent temperature, but it doesn’t take long for the skins to get affected. Please use your bananas up within a day or two if possible if you see any darkening of the skin.

We’ll be delivering Brussels sprouts and parsnips in your Christmas bag, but since they’re looking so good, I’ve added sprouts to this weeks bag to help you get into the Christmas spirit now we’re heading into December. If you want to get really organized you could start cooking your Christmas dinner and store it in the freezer bit by bit over the next few weeks. There will be parsnips in next weeks bag.

I’m looking at streamlining the way we take payments from the New Year. I’d like to get as many customers as possible ( around 50% do already) paying straight into the bank account. At the moment, it takes at least 6 days for a cheque to clear, and the bank are moaning again about the number of small cheques we present. Also, with the number of branches that have disappeared, and the cut in the hours that the ones left are open, it is sometimes difficult to work in a bank visit. Could any of you, who are definitely not in favour of online banking, let me know. If enough people prefer the status quo, then we’ll just keep things the way they are.

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

The veg in the bag this week should be as follows although, substitutions may occur due to availability.

Potato (Desiree), Onion, Carrot, Beetroot, Celery, Garlic, Brussels sprouts.

The Large bag will also include:

Leek, celeriac and cauliflower.

Featured Recipe

Thai Beetroot Soup

Boil the beetroot from the bag as it is. You can peel and chop it after its cooked and cooled down. Take a medium sized onion (chopped) and sauté in a knob of butter for 8 mins over a low-medium heat in a covered saucepan. Add all but a small amount of the cooked and chopped beetroot. The remainder will be used to garnish the soup. Stir-in a teaspoon and a half of thai curry paste and keep stirring for a couple of mins, over a high heat. Then add a tin of coconut milk and 300ml of vegetable or chicken stock. Bring to the boil and simmer gently for 15 mins. Puree with a food processor, add the remaining beetroot, the juice of half a lime and serve. Garnish each bowl with a sprinkling of fresh parsley.

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.