August 2010

Hello to all the members of Banc Organics!

August is some ways the peak of the growing season just about all of the summer vegetables are available by now. Everything is growing like mad and the gardeners are having to work fast to keep up and gather in our harvest and keep on top of the weeds! All the potatoes were dug at our picnic/workday which was good fun and soon to be repeated and we have also lifted all our onions and garlic. Hopefully we will have enough of these staples to last until the end of the year.


We think our boxes have been great value so far. This is partly because we need a few more members and we’d rather distribute our surplus than see it go to waste.

Although it seems a long way off we need to start planning for next year soon. This year we just had to guess at what vegetables people might want and how much. In order to get a better idea of what to grow we will be consulting members soon . We will also be thinking about how we distribute and pack the produce, what sort of activities to arrange, what people want to get out of and put into Banc Organics as it grows. So start thinking about what you want and how you’d like to see things evolve.

This month in your box you can expect to start receiving our onions and garlic, lots of runner and French beans, courgettes and a bit later sweetcorn . Earlier on we bought in carrots and onions from an organic wholesaler but we were not happy with the quality or the value so we will be wary of doing this again. You will also have received the occasional herbs or soft fruit that we have obtained from other people these are mainly from our growers own gardens or from growers we know.


By the end of this month you will probably be in need of inspiration as to what to do with courgettes - why not try this Italian recipe?

Baked Courgette Boats

  • 4 medium courgettes,
  • 100g (4oz) veal (or you could use lean beef mince)
  • 1 slice of ham,
  • 1 tablespoon tomato paste,
  • 2 tablespoons parmesan,
  • 1 small tomato finely chopped,
  • 2 tablespoons breadcrumbs,
  • 1 egg,
  • small bunch parsley,
  • few sprigs marjoram or oregano,
  • good pinch of nutmeg,
  • salt & pepper.

Trim the ends of the courgettes and boil in salted water till you can pierce them with a sharp pointed knife. Then drain and cut them lengthwise. Remove some of the pulp with an apple corer (use in a soup or salad) and place the courgette shells in an oiled baking dish.

For the filling, mince the veal and ham or blend in a food processor. Then mix and work to a paste with the rest of the ingredients except the oil. The mixture should be strongly flavoured. Stuff the hollowed out courgette shells – a heaped tablespoon of filling per half courgette, brush the tops with oil and bake in a 200◦C (400◦F, gas mark 6) oven for about 35 minutes. Serve hot.