Hi everyone 16/11/2009
Hard to believe but we will be asking for Christmas delivery requirements in the next newsletter, in fact it isnt too early to be thinking about this now. Christmas day is a Friday so it does make the short weeks a bit tidier than usual and we will be offering deliveries on Wednesday 23rd and 30th December.
Our new website is undergoing some streamlining and additions. Certainly it is enjoying traffic and helping people to find us. Anyone interested in a reciprocal link please let me know details which will be passed on to my neice at Rocket Design for attention.
New potatoes are listed on the produce schedule . This doesn’t guarantee they will be
in the boxes this week but for sure they are on the way.
Broad Beans and Beetroot are the featured vegetables this edition
Broad Beans have a long tradition of cultivation in Old World agriculture, being among the most ancient plants in cultivation and also among the easiest to grow. It is believed that along with peas, lentils and chickpeas, they became part of the eastern Mediterranean diet around 6000 BC or earlier. They are still often grown as a cover crop to prevent erosion because they can over-winter and because as a legume, they fix nitrogen in the soil. They are low in sodium and very low in saturated fat and cholesterol; a good source of riboflavin, niacin, phosphorous and potassium, and a very good source of folate, copper and manganese. Also a source of L-Dopa which is used in treating Parkinsons Disease.
Broad Beans are eaten while still young and tender. They can be shelled and used raw in salads, steamed or boiled, and one client told me she had used hers in a stir fry. This creamed recipe sounds yummy.
Broad Beans a la Crème
1 lb (just under ½ kilo) shelled broad beans
1 teaspoon chopped parsley
2 rashers bacon
½ oz (15 grams) flour
1 chopped onion
Salt and pepper
Boil beans in salted water with peeled onion until tender. Chop and fry bacon for 4-5 minutes. Stir in flour and a little liquid in which beans were cooked and a large pat of butter. Strain beans carefully. Add to bacon etc. then stir in parsley.
Toss over the ring for a few moments, season and serve in a hot vegetable dish.
are piling up in my fridge – no doubt I am not alone here. So here are some ideas for this colourful vegetable.
If they come with nice fresh leaves these are good to eat in a salad.
Serve hot or cold
Adds colour and flavour to salads.
For a stunning colourful mash combine equal amounts of pureed or grated cooked beetroot with floury mashed potatoes, a generous dollop of butter, sour cream and seasoning.
Alternatively serve hot as a vegetable with sour cream, black pepper and a few sprigs of parsley. Or chop beetroot raw into approximately 1” cubes. Place in a baking dish and sprinkle with brown sugar, balsamic vinegar and olive oil. Bake till cooked. Awesome flavour!
And of course a revitalizing power juice. Juice together 1 medium beetroot, 1-2 apples and 2-3 medium carrots (no need to cook the beetroot first).
A gift idea.
Instead of flowers send a box of organic fruit and veggies. We can put a greeting message on the label. Some clients are already using this service and feedback has been great.
Water Purification System.
Water is the single most important substance required by our body. All expert advice on skincare, weight loss and health recommends drinking at least 2 litres of filtered water daily. The system I can supply combines compressed carbon block technology and ultra violet light to kill bacteria and viruses. Let me know if you would like more information or an
in home demonstration.
All for now – regards – Lorraine