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.