BANCORGANICS NEWSLETTER

June 2011

Hello and thank you for your membership!

We hope that you have enjoyed the first vegetables of the summer season.

What’s coming up in the weekly boxes? Peas and broad beans, radishes, spring onions, new potatoes, baby carrots, fresh onions and garlic (these won’t keep as long as dried ones), strawberries, lettuce, salad greens and spinach and herbs; as well as cucumbers and basil out of the tunnel. We’re collecting punnets and large yoghurt pots (with lids) for soft fruit and would be grateful if you can give us any. Can we also remind you to wash all of the fruit and vegetables?

Young helpers

Everyone is welcome to come to our open day and barbeque on June 18th at Top Meadow. If it’s raining that day, we’ll have it on the next day. You can come from 1pm to have a look around and a chat, and keen people can help with jobs to do. The barbeque will start from 4pm. Please bring food to share!

Contact Sue Bilsborough if you’re not sure how to get there (01554 810 894).

Also, it will help if you can share lifts as there may not be enough spaces for parking for everyone – ring Sue, who will help to co-ordinate this.

One other thing – we still need about 8 new members this year. Could you ask around and help us to recruit new members? Contact Sue Bilsborough.

RECIPE

Don’t forget that you can cook your greens if you are bored of eating salad! This Italian recipe idea comes from Sue Bilsborough – bread-and-cheese pie with wild greens. It takes 20 minutes to prepare, and 40 minutes to bake. For the mixed leaves, you can use real ‘wild greens’ (like sorrel, dandelion, nettle, comfrey), or substitute with spicy salad greens, rocket, spinach or chard. Use bread that is no less than 2 days old.

  • At least 500g mixed leaves, rinsed.
  • 3-4 spring onions, finely chopped
  • 2 tablespoons olive oil
  • 3-4 tablespoons cream cheese or mascarpone cheese
  • 3-4 tablespoons diced mozzarella cheese
  • 3 large eggs
  • 450ml whole milk
  • 8 slices buttered bread (not too fresh)
  • 3-4 tablespoons grated parmesan cheese

Preheat the oven to 180◦C (160◦C in a fan oven), gas mark 4.

Shred the greens and cook them in a covered pan with the spring onion and olive oil until just collapsed.

Drain thoroughly and squeeze dry, then stir in the cream cheese or mascarpone and the diced mozzarella.

Fork the eggs in the milk until well- blended but not bubbly.

Cover the base of a 1 litre oven dish with bread slices, butter side down.

Soak the bread with the egg mixture, sprinkle with the grated cheese, then spread on a layer of greens.

Repeat the layering, reserving enough bread, egg mixture and grated cheese for the topping.

Bake for 30-35 minutes until golden and bubbling. Serves 4

There will be organic beef available to buy from Tir Eithin Farm in two weeks time. Contact Tony Matthews – 01269 870720 if you’re interested.