Newsletter w/c 19th March 2018

There are no deliveries next week. The family has decided to treat me, to a week away to warmer weather, as I approach a major birthday next month. Of course, they are coming too. I’m being whisked away to the coastal town of Lagos in Portugal and the temperatures there are well into positive figures, which will make a nice change to what we’ve had here for the last couple of months. It’s only customers that are expecting a delivery next week that will miss out. All other deliveries will be as per the usual schedule.

Last Saturday, when we would normally have sat down to watch the Scotland rugby game, Keir and I headed over to an Arctic-blasted, James Young High School’s playing field, to participate in the inaugural training/taster session of the West Lothian Shinty Club. Our friend, Duncan Clark, had organized a shinty coach to come and teach the rules and technique required to play shinty. The age group of men/women/boys/girls participating covered 5 decades and we all had a great time. It’s a fun game and I recommend it to anyone who can wield a stick and walk the length of themselves. There are going to be monthly taster sessions up until June, when a decision will be made on how to proceed. I’ll intimate the date of the April session, and if you’re interested in trying it out (or know someone who might be), get in touch and I’ll get the information you need to get started. It’s definitely a more-the-merrier thing. As social and slow paced as we can make it..

The boys have a really busy week coming up. Finn, preparing for his exams, has the school Spring concert on Wednesday, playing the bagpipes, Thursday is the re-arranged Folk Band concert, where he’s on guitar. On Friday he has a bagpipe competition at St Kentigerns High school then both boys have the first major band competition of the year on Saturday, with Peoples Ford Boghall and Bathgate Caledonia Pipe Band. There’s also the extra practices fitted in where they can. The Dad Cab is going to be on constant call.

On the veg front, the variety is starting to narrow now as some of our veg varieties start to run out or have been affected by the weather. Its important you let us know if you’re getting too much of certain vegetables to make use of it. If this is the case, let me know and we’ll see what we can do to substitute when possible.

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, swede, chard, pepper and red cabbage

The Large bag will also include:

Cauliflower,

Featured Recipe

Simple Chard with Garlic

Prep the chard by removing the soft leaves from the chunky stem. Cut stems into slices and leaves into inch-wide strips and keep them separate. In a frying pan, bring 1 tablespoon of olive oil to a medium heat and sauté a sliced clove of garlic, a pinch of coriander seeds and a teaspoon of ground pepper and cook for about 30 seconds. Lower the heat a bit and add the chard stalks. Mix in and cover, cook for about 3 to 4 minutes. Add the leaves and toss through the mixture. Cook for a further 3 minutes and serve immediately.

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.