Newsletter w/c 29th January 2018

For those who didn’t get a delivery, or a newsletter, last week, please note that I have had to change the bank account details for payments. Please note the new account number at the bottom of the newsletter. I apologise profusely for not giving you the correct details in the first place. I think I caught myself out with too many changes at once. Of course, if you have any queries at all, please get in touch and we’ll sort it out.

As usual, I have an apology to make. Maybe nobody noticed, but I listed savoy on the list of veg in the standard bag last week, when, in fact, everyone was supposed to get celery. As it turned out, not everyone did get celery, as it ran out and was substituted by something else. I guarantee that savoy will be in the bag this week.

Finn has one more prelim to sit this week and then that’s him free of the pressure for a wee while. He’s been quite keen on basketball lately, after playing at PE in school. He found that some of his mates played once a week in the evening at a local Sports Centre, and decided to join them, so I’ve been running him along to that. It’s only an hour so I hung about waiting for him most weeks. Last week he suggested I join in, and always keen to try something new, I did. How hard can it be? I thought. I was gasping for air after about 2 minutes on the court, but once I learned to pace myself a bit it got easier. I didn’t score a basket at all, and a lot of muscles I didn’t know I had were making their presence felt over the next couple of days, but I’ve been asked back, so I better start practicing.

Keir’s rugby team haven’t had a game this year yet, but they’ve been training hard. They have their first match this Sunday and, as they haven’t won a game all season, they mean to put that to rights. I’ll let you know how they get on.

There’s not a lot happening on the growing side of things just now. The ground was covered in snow for about 10 days and is now completely water-logged, so I’ve been getting some time to work on the dinghy I mentioned last week. Its not going to be a quick job, but I’m enjoying the challenge.

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

This is a list of the veg in the bag this week, although, substitutions may occur due to availability.

Potato, Onion, Carrot, Savoy, Leek, Celeriac and Parsley

The Large bag will also include:

Fennel, Courgette and Broccoli

Featured Recipe

Easy Roasted Carrot Houmous

Heat your oven to 200oC/ 400oF / Gas Mark 6. Wash 500g carrots and pat them dry. Tip them into a baking tray with 2 cloves of garlic (no need to peel the cloves). Drizzle 1 tablespoon of olive oil over the veg and shake the tray to coat everything in oil.

Cook for 25-30 minutes or until carrots are cooked through. Take the tray out of the oven and leave to cool.

Squeeze the garlic out of its skin and into a blender along with (the drained contents of) a tin of chickpeas. Add 3 tablespoons of orange juice and a teaspoon of cumin, the carrots and season to taste.

Blend until you get a houmous consistency.

Serve with finger foods for dipping.

Fruit and Vegetables
Organic Vegetables	£11.50 per standard bag
	£14.50 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

All deliveries are now subject to an additional delivery charge on sliding scale from £2 to £9

Delivery price will be calculated on enquiry.

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. 00236654 for online payment.

Newsletter w/c 22nd January 2018

NEWSLETTER FOR W/C  22nd January 2018

For those who didn’t get a delivery last week, please note that I have had to change the bank account details for payments. Please note the new account number at the bottom of the newsletter. I apologise profusely for not giving you the correct details in the first place. I think I caught myself out with too many changes at once. Of course, if you have any queries at all, please get in touch and we’ll sort it out.

On that note, thanks for being so understanding through all the alterations to the pricing and payment methods. It has made things a lot easier for us. There’s a lot of change at our end too, but it all seems to be ironing itself out now and we’re back into some sort of a routine.

Life isn’t routine for Finn at the moment. He’s sitting his prelims this week and next, and apart from his music, which he does well at, he’s yet to set the heather alight with his results. He’s still adamant that he’s doing a 6^th year at school then going to University. We’ll see.

As if I haven’t got enough to do, I have gone and bought myself an old wooden Heron Dinghy from Gumtree as a project to do up and sail on the reservoir. I thought I could encourage the boys to help, but with the weather the way it has been, I’ve been down in the shed, sanding and varnishing on my own. I wonder if I’ll even get them into it if it ever does get launched. At least I’m not pressed for time. I won’t be going anywhere near the water til the air temperature has been above 20 degrees for a good wee while.

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

This is a list of the veg in the bag this week, although, substitutions may occur due to availability.

Potato, Onion, Carrot, Savoy, Leek, Parsnip and Kale

The Large bag will also include:

Mushroom, Butternut Squash and Celeriac

Featured Recipe

Baked Creamy Leeks

Heat your oven to 200oC/ 400oF / Gas Mark 6. Quarter your leek lengthwise then roughly chop them. Rinse well in a sieve. Finely slice a clove of garlic and put it in a large pan on a medium heat with a knob of butter and a tablespoon of olive oil. Just as the garlic starts to colour, add the leeks and a teaspoon of dried thyme and stir. Turn the heat up and cook for 10 mins until the leeks have softened. Remove from the heat, season with salt and pepper. Add 100ml of single cream and 50g of grated cheese. Mix everything up and transfer to an oven dish. Sprinkle another 50g of grated cheese on top and bake in the oven for 20 minutes until golden.

Fruit and Vegetables
Organic Vegetables	£11.50 per standard bag
	£14.50 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

All deliveries are now subject to an additional delivery charge on sliding scale from £2 to £9

Delivery price will be calculated on enquiry.

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. 00236654 for online payment.

Newsletter w/c 15th January 2018

I’ll start with an apology again! With all the changes that I’ve introduced for the start of the year, I forgot all about one of the most important. Again, it’s bank related. The main reason for avoiding cheques was to avoid bank charges, as I said, however, up til now I have been avoiding the charges by putting all cheques into another account rather than my business one, with the agreement of the bank at the time. Now they want me to use the proper business account for all transactions, understandably, so I need to give you a different account number. You’ll find it at the bottom of the newsletter. I realise this would have been much less hassle for all of you if I’d told you this a couple of weeks ago.

There are still a lot of customers who are receiving their first bag of the year so I’ll re-iterate our new pricing system for anybody that missed the note last time, due to holidays etc. From the newsletters over the last few weeks, you’ll have seen that there are a few changes being made from the start of this year. I need to raise the price of bags to reflect our costs on each delivery more accurately. I’ve decided to change our inclusion of delivery charges policy and apply a sliding scale on a zonal basis on the distance from our base at South Cobbinshaw, but taking into account centres of population too. The basic price of the bags has actually fallen, but everyone will have a delivery charge on top of this. In your case this additional charge will be            . This means your regular delivery charge will be

If you have any queries about the cost or would like to discuss ways of reducing it, please get in touch and I’ll see what we can do. I hate raising prices and wouldn’t do it, if it wasn’t out of necessity. If there is any way I can make our service better for you, please let me know. We’re always open to feedback on any part of our operation.

The other change doesn’t affect everybody. My bank manager would like me to stop paying in multiple cheques for (relatively) small amounts. I have included our bank details at the bottom of this newsletter. If it is convenient for you, it is possible to pay for your delivery with a standing order or a BACS transfer which is free if you have online banking. Please use your surname and first section of your postcode as a reference. Alternatively, I will be happy to pick up cash payments, as I know there are people who won’t use online banking. There will always be a way, so, if none of these methods suit you, get in touch and we can sort something else out.

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

There’s a lot of red veg in the bag this week and should be as follows although, substitutions may occur due to availability.

Potato, Onion, Carrot, White Cabbage, Broccoli, Beetroot and Garlic

The Large bag will also include:

Romanesco ( yes the alien-looking cauliflower is back), Parsnip and Swede

Featured Recipe

Honey Roasted Beetroot and Carrot

Heat your oven to 180oC/ 160oC Fan/ Gas Mark 4. In a bowl, toss together 4 diced carrots, a tablespoon of Balsamic Vinegar, 2 tablespoons of clear honey and a tablespoon of olive oil. Spread the mixture out on a baking tray and roast for 30 mins. Boil your beetroot until tender and cut it into quarters. 5 minutes before the end of the roasting time for the carrots, add the beetroot and return the tray for the remainder of the cooking time. Remove from the oven, allow to cool slightly then sprinkle 25 g of pumpkin and a handful of chopped parsley or basil to finish it off then serve.

Fruit and Vegetables
Organic Vegetables	£11.50 per standard bag
	£14.50 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

All deliveries are now subject to an additional delivery charge on sliding scale from £2 to £9

Delivery price will be calculated on enquiry.

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. 00236654 for online payment.

Newsletter w/c 8th January 2018

                                             HAPPY NEW YEAR

I’ll start the year off by re-iterating our new pricing system for anybody that missed the note last time, due to holidays etc. From the newsletters over the last few weeks, you’ll have seen that there are a few changes being made from the start of this year. I need to raise the price of bags to reflect our costs on each delivery more accurately. I’ve decided to change our inclusion of delivery charges policy and apply a sliding scale on a zonal basis on the distance from our base at South Cobbinshaw, but taking into account centres of population too. The basic price of the bags has actually fallen, but everyone will have a delivery charge on top of this. In your case this additional charge will be            . This means your regular delivery charge will be

If you have any queries about the cost or would like to discuss ways of reducing it, please get in touch and I’ll see what we can do. I hate raising prices and wouldn’t do it, if it wasn’t out of necessity. If there is any way I can make our service better for you, please let me know. We’re always open to feedback on any part of our operation.

The other change doesn’t affect everybody. My bank manager would like me to stop paying in multiple cheques for (relatively) small amounts. I have included our bank details at the bottom of this newsletter. If it is convenient for you, it is possible to pay for your delivery with a standing order or a BACS transfer which is free if you have online banking. Please use your surname and first section of your postcode as a reference. Alternatively, I will be happy to pick up cash payments, as I know there are people who won’t use online banking. There will always be a way, so, if none of these methods suit you, get in touch and we can sort something else out.

The boys are back to school tomorrow, pushing us out of holiday mode and into the usual routine. It’s been a busy holiday time, catching up with friends and family, and although the weather has been bitterly cold at times enjoying the outdoors too. Walking out on the moors and hills is so much more pleasant when the ground is hard ( as long as you can stay on your feet) and the Scottish countryside is at its most majestic with a dusting of frost.

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

There’s a lot of red veg in the bag this week and should be as follows although, substitutions may occur due to availability.

Potato, Onion, Carrot, Swede, Leek, Red Pepper, Red Cabbage

The Large bag will also include:

Swede, butternut squash and courgette

Featured Recipe

Low-Fat Spiced Red Cabbage (2 low fat recipes in a row – it’s that time of year!)

Melt a tablespoon of low fat spread in a heavy-based saucepan and add a chopped medium sized onion. Put the lid on the pan and cook gently for about 10 mins. Quarter the red cabbage, remove and discard the outer leaves and the central core. Slice the cabbage finely and add this to the pan with 4 tablespoons of cider vinegar, 50g brown sugar, 2 star anise and  a cinnamon stick. Put the lid back on the pan and cook gently for 40 minutes until the cabbage is very soft. Add 150g of cranberries (fresh or frozen) and  2 tablespoons of cranberry jelly, stir it in and cook for a further 10 mins until the cranberries soften and burst. Then serve as an accompaniment to a roast. It can also be made up to three days prior to consumption if kept chilled in the fridge. Just heat for a good 25 mins til bubbling hot through.

Fruit and Vegetables
Organic Vegetables	£11.50 per standard bag
	£14.50 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

All deliveries are now subject to an additional delivery charge on sliding scale from £2 to £9

Delivery price will be calculated on enquiry.

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.

Newsletter w/c 25th December 2017

We all wish you all the best for the 2018. Happy New Year when it comes. As I have intimated over the last few weeks, I need to raise the price of bags to reflect our costs on each delivery more accurately. I’ve decided to change our inclusion of delivery charges policy and apply a sliding scale on a zonal basis on the distance from our base at South Cobbinshaw, but taking into account centres of population too. The basic price of the bags has actually fallen, but everyone will have a delivery charge on top of this. In your case this additional charge will be            . This means your regular delivery charge will be

If you have any queries about the cost or would like to discuss ways of reducing it, please get in touch and I’ll see what we can do. I hate raising prices and wouldn’t do it, if it wasn’t out of necessity. If there is any way I can make our service better for you, please let me know. We’re always open to feedback on any part of our operation.

Our Christmas celebrations were a success. We hosted this year and had my Mum and Dad, my brother Brian, his wife Alison with Scott and our friend Sara came over too. Brilliant couple of days and snow fun on Boxing Day to finish off before getting back to work. It was a perfect Christmas in my opinion. I’ll definitely need to look out my running shoes to try to work off a bit of the spare tyre that’s building up after all the good food. Thanks very much for all the cards, gifts and bottles received over the last few weeks. It’s very kind of you and we’re very grateful.

.So, as previously mentioned, there are no deliveries next week (w/c 1^st Jan 2018) as we’re taking a week off, but we’ll be back to the usual schedule from w/c 8^th Jan.

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, Onion, Carrot, celeriac, leek, garlic, Tundra Cabbage

The Large bag will also include:

Swede, butternut squash and courgette

Featured Recipe

Low-Fat Celeriac Dauphinoise

This is a healthier option on the regular Dauphinoise and is a perfect accompaniment to  New Year roast dinner.

Pre-heat your oven to 190oC/170oC fan/ Gas Mark 5. Bring 500ml of milk to the simmer with a sprig of thyme, a bay leaf, 3 garlic cloves, 1 small onion cut into quarters and a teaspoon of nutmeg. Once the mix starts to simmer, turn off the heat and let it infuse for 10 minutes, then strain off the liquid, discarding the garlic, onion, thyme and bay leaf. Peel the celeriac, cut into quarters then slice as thinly as you can. With the milk back in the pan, add the celeriac and simmer again for 10 minutes until slightly softened. Carefully transfer the celeriac to a baking dish with a slotted spoon so that it forms a layer over the base. Add  150ml of crème fraiche and ½ tablespoon of chopped thyme leaves to the milk mixture and pour this over the celeriac and bake in the oven for 40 – 50 mins. Check 10 mins before the end of cooking and if it is browning to much, cover with foil for the remainder of the cooking time.

Fruit and Vegetables
Organic Vegetables	£11.50 per standard bag
	£14.50 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

All deliveries are now subject to an additional delivery charge on sliding scale from £2 to £9

Delivery price will be calculated on enquiry.

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.