BANC ORGANICS NEWSLETTER

November 2011

Well the year is coming to a close, the weather and the light are drawing in. Its all change again for the vegetables – and in with the more robust winter flavours.

You might be finding that some of your vegetables have soil or mud stuck on (especially the roots). Also (sorry to say), although we try to avoid it, you might find bugs of different kinds at different times (even slugs arghh!!!). We are really sorry, but it’s unavoidable. It’s partly because the food is grown organically, and that means some creatures may slip in. It’s also partly because a lot of the gardening and packing work is voluntary, and we just can’t afford to spend too much time checking, trimming or washing the vegetables. We’re pretty sure though that whilst they may not be completely soil or bug free, our vegetables are some of the tastiest, healthiest and freshest in the West! So we hope you can be understanding and check and wash all your vegetables – always a good idea anyway!

Pumpkins in storage at Tir Eithin Farm

There’s a farm day coming up at Tir Eithin on 10th December. Everyone is welcome to come for a winter bonfire. Come to the farm for 3.30pm - contact Sue Bilsborough for details (01554 810 894).

Members of Banc Organics got together for a harvest celebration early in the month. A great feast was had at Bancffosfelen Hall - lots of lovely things to eat and such variety! And thanks to Colin and Alison, who donated giant halloween pumpkins for sale to raise money for Banc Organics.

We had a special thank you to the main gardeners who are responsible for all the hard work and love that goes into the growing of our veg. So Martin, Sian, Sue and Andy received a Golden Gourd Award presented to them by Farmer Green who gate-crashed the party (in a good way) to juggle vegetables and make the presentations. And a big thank you to their partners too.

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RECIPE - Sprouts a la Brigoule

  • 75g/3oz dried chestnuts or 175g/6oz fresh chestnuts;
  • 450g/1lb brussel sprouts;
  • 110g/4oz carrot, scrubbed and chopped;
  • 1 small onion, peeled and finely chopped;
  • 425ml stock or water;
  • 50g/2oz butter;
  • 25g/1oz wholewheat flour;
  • salt and freshly ground black pepper;
  • 3 slices of lemon

Preheat the oven to 180C/350F/Gas 4.

If you are using dried chestnuts boil them in 1.1L/2pt of water in a covered pan for 40 minutes or until they are fairly soft. Keep the cooking liquid for the stock.

Clean and chop the sprouts in half.

Chop the carrot and onion very finely and cook them in the stock for 10 minutes, adding the brussels sprouts during the last few minutes of cooking.

Put the cooked or fresh chestnuts, vegetables and stock into an ovenproof dish.

Mix the butter with the flour and stir this into the vegetables.

Bring the mixture to the boil, then season to taste and put the slices of lemon in amongst the vegetables.

Cover with foil or a matching lid and bake for 25 to 30 minutes.

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If you have any Christmas recipe suggestions to share in the next newsletter, please e-mail them to This email address is being protected from spambots. You need JavaScript enabled to view it.">'+addy_text46779+'<\/a>'; //-->

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