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.