Newsletter w/c 6th November 2017

We’ve managed to clear half of the poly-tunnel, in preparation for dismantling it. Unfortunately, it’s the useful stuff we’ve removed. We now have all the plant trays and crates that should have been disposed off years ago but are just too handy/good to waste or throw out. I’m just a hoarder I suppose. I have about 200 solid stacking blue crates that are just the right size for A4 sheets. I have 5 of them stacked beside me in the office as my filing trays. If anyone would like to try them out I’d be delighted to hear from you.

At the weekend, we were busy clearing out our holiday let in Kirknewton. We decided to sell it and concentrate on the ones closer to home and Peebles (which has been going really well). We’ve owned it for 10 yrs and although it was always a business interest, it was surprisingly sad to leave it today for the last time.

Keir’s rugby team-mates were back to their old ways, where most of the team spectate, while the other team runs in huge amounts of tries. They’ve vowed to do better next week. They never seem to let defeat get them down.

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.

Savoy Cabbage Brassica oleracea . 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  as it has a big and simmer gently for 30 minutes. Season to taste, sprinkle with parsley and serve at once.

Parsnip Pastinaca sativa. Source of Vitamin C and Folic Acid.  Peel the root thickly and slice the flesh. Boil in lightly salted water for 30 minutes. Alternatively, parboil for 10 minutes then roast for 20 – 30 minutes. Here’s a recipe I found for: Fried Parsnips; Trim the tops and roots off the parsnips then peel and cut in half lengthways. Put the parsnips in a pan of boiling water ( lightly salted)  and cook for 15 minutes. They should still be firm and not quite tender. Drain thoroughly. Lightly beat an egg and dip the parsnips in it before coating them with breadcrumbs seasoned with salt and pepper. Melt 2oz(50g) of butter in a frying pan and shallow fry the parsnips until they are golden and crisp on both sides, turning once.

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.

Kohl-rabi Brassica oleracea Gongylodes Group (1 head) Excellent source of Vitamin C and of potassium. Peel the outer skin off of the swollen bulb then eat either raw or cooked. Here’s a recipe for Sugar-browned kohl-rabi Peel the kohl-rabi and cut into finger-wide strips. Blanch for 5 minutes then refresh in cold water. Return the kohl-rabi to the pan with a small amount of boiling lightly salted water. Bring to the boil and simmer gently for 10 minutes. Drain and allow to cool slightly. Melt 1oz (25g) sugar in a heavy based frying pan without stirring, until it bubbles and is pale brown. Add 1oz (25g) of butter and stir until blended. Stir in the kohl-rabi strips and shake the pan frequently to coat all the strips evenly with caramel.

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