Newsletter w/c 26th February 2018

We’ve all got a wee spring in our step this week, after the fine game at Murrayfield, on Saturday, that saw Scotland deservedly beat England at rugby for the first time in a decade. It was no smash and grab job. Scotland played accurately and with the right mix of steel and creativity to overcome a very good English team, who also played well. Now, Scotland have to start winning away from Murrayfield to take the next step in their development. Finn had a great day. Playing his pipes on the pitch with the band, then dashing up to watch the game in the stands. I had to pick him up in Biggar later on and he sang Flower of Scotland all the way home.

The West Lothian School Bands (Folk, Brass and String) have their annual concert this weekend, in Livingston. If you’re in the area, I think it’ll be a great advert for young local musical talent. This has been Finn’s first year of involvement with the folk band and he really enjoys the practices, even though it means an early start on a Sunday morning.

On the farm, we’re just doing what we can through this prolonged cold spell. I’m still repairing dykes, and am patching up collapsed walls around our holiday cottage garden. I’ve also picked up a fairly sizeable landscaping job forming a herbaceous border at a house nearby, so when the ground isn’t frozen or snow-covered, I’ll be heading over there to try to get that completed before the growing season starts. Never a dull moment!

Keir’s rugby team played at Melrose on Sunday. What a beautiful place it is, and a great day for it too. Keir’s team lost again, but they did manage to score a few tries and put some passages of play together that will give them encouragement and a bit of hope that results may turn round soon.

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, Celery, Garlic, Savoy and Leek

The Large bag will also include:

Fennel, Mushroom and Swede

Featured Recipe

Creamy Celery Gratin

Cut the thick celery stocks in half lengthwise, then cut all the stalks in to thumb sized lengths, rinse and set aside wet. Melt a knob of butter in a saucepan and slowly cook a small chopped onion, the rinsed celery and a bay leaf for about 30 minutes, stirring occasionally.

While this is cooking, prepare the breadcrumbs. In a frying pan, melt another knob of butter and fry a 75g breadcrumbs and 30g of crushed walnuts until golden and toasted, then set aside.

Heat the grill to medium. When the celery is tender, add 150ml of veg or chicken stock and 50ml of white wine. Turn the heat right up and reduce by two-thirds. Add 50ml of double cream and reduce for the final few minutes until you have a syrupy sauce. Check the seasoning and pour it into an oven proof dish. Sprinkle the breadcrumbs over the top and a dusting of parmesan. Grill for 2-3 minutes until the sauce bubbles, then remove from the grill and let it rest for 5 mins before serving.

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.