Newsletter w/c 16th April 2018

NEWSLETTER FOR W/C  16th April 2018

Deliveries for most of you will be a day later than usual. Lynda and I attended a funeral up in Aberdeen on Tuesday so it has meant a delay in the regular schedule. Apologies if it has caused you any difficulty. It was a sad reason to be there, but nice to see Aberdeen again. I worked there for a landscape company for 3 years in my 20’s, and it was during that time that I met Lynda. We haven’t been back up for a few years, so it was a chance to visit some of the old haunts too.

There has actually been some growth at last and a little warmth in the air. We’ve started sowing in earnest now and some seedlings have broken the surface already. The soil is still a bit heavy, so haven’t had the rotovator out yet, but cultivation will be imminent and then things really swing into action. I’m in the middle of the first grass cut of the season (very late) and have been given the job of building a patio for the house before the worst of the busy season starts which, I’m glad to say, I’m more than half way through already so there’s hope we may have a completed job by the end of next week.

After much pressure from the family, I’ve succumbed to having a party on Saturday, to celebrate my 50^th birthday. It’s not even at home, but at the local golf club, so I hope we can fill the dancefloor. I’ll let you know how it goes next week.

The bag is quite ‘rooty’ this week with both swede and beetroot included. This could be the last swede for the season now as they’re getting a bit thin on the ground. I’m sure that will be a relief to some of you.

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, white cabbage, beetroot, swede, garlic

The Large bag will also include:

Mushroom, spinach, celery,

Featured Recipe

White Cabbage with Garlic and Coriander

Preheat the oven to 180oC/350oF/Gas Mark 4. Take your cabbage and remove the outer leaves, cut into quarters and remove the solid husk from the central core. Now wash the 4 pieces of cabbage quarter and pat them dry as best as possible. Take a casserole dish and add 2 tablespoons of groundnut oil and 1 large clove of garlic, crushed and put it in the oven to heat through. When it starts to sizzle add a heaped teaspoonful of crushed coriander seeds and the cabbage. Baste the cabbage a little and add seasoning to taste. Place back in the oven and cook for about 40 minutes, or until the cabbage is tender. 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.

Change to Delivery days

Lynda and I are attending a funeral in Aberdeen on Tuesday 17th April. Deliveries this week will be a day later than usual for most customers. Apologies for any inconvenience this may cause.

Newsletter w/c 9th April 2018

Sorry we didn’t get a newsletter out last week. It was all a bit of a rush, coming back from hols to get straight into work and trying to catch up with what had been missed while we were away. Also, coming back to snow and Arctic conditions after the heat of The Algarve was a bit of a shock to the system.

Unfortunately, next weeks run is going to be disrupted again. Lynda and I are attending a funeral in Aberdeen on Tuesday so deliveries will be a day later than usual, Tuesdays will be delivered on Wednesday, Wednesdays on Thursday etc. apologies for any inconvenience caused.

Its so much more pleasant to be working out in the field or garden when we get the temperatures we’re experiencing this week. I’ve been out getting prepared for the new season, although the ground is still pretty wet. However, that doesn’t stop the seeds getting planted into trays and peas and beans planted in pots. The season is definitely under way. I even saw a swallow this morning, so that’s definitely a sign that Spring is here.

The sooner we can get some plants into the ground the better. The stored crop from last season has kept well through the cold spell but we’re starting to get to the end of it now. We’ll have to buy in a bit more produce until the crop is ready to start picking. It wont grow very fast until we get some consistent high temperatures to warm the soil.

The gardening side of the business is starting to get busier now too, with customers starting to sign up for regular grass and border maintenance over the summer months, or for one-off hedge trims and tidy-ups. Again, the season has been late starting due to the cold. Usually, we’ll have had to visit for first cuts to lawns and greens by this time, but its just been so cold, there has been virtually no growth yet. Should you like any further information, or a price to have your garden maintained, send me an email and I’ll organize to come out and see whats required.

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, cucumber, broccoli, celery and courgette

The Large bag will also include:

Butternut Squash, leek and pak choi,

Featured Recipe

Broccoli and Sage Pasta

Boil 150g of spaghetti for 1 min then add your broccoli, trimmed and cut into small lengths (around 5cm) and boil for 4 minutes more.

In a frying pan, gently sauté 1 small, finely chopped onion and a finely chopped clove of garlic in a tablespoon of olive oil. After 5 minutes, add one quarter of a teaspoon of crushed chillis and 12 shredded sage leaves. Cook this gently for 2 minutes then mix with the pasta, sprinkle with parmesan if you like it, and serve. It should only take 15 minutes from start to finish.

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