June 2012

Hello and thank you for your membership!

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

We’re having a difficult growing year this time – not enough warm weather and too much wet! But we are starting to see the crops coming now, and have lots of exciting things coming up in the weekly vegetable bags. Look out for peas and broad beans, radishes, spring onions, new potatoes, baby carrots, strawberries, lettuce, salad greens and spinach and herbs; as well as cucumbers and basil out of the tunnel. Remember to wash all of the fruit and vegetables.

Everyone is welcome to come to our scarecrow-making and picnic day on Saturday 30th at Tir Eithin Farm. 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. We need help to make scarecrows to keep the birds off of our crops! Please bring food for a picnic! Contact Sue Bilsborough if you’re not sure how to get there (01554 810 894).

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

An example of our fine spring weather


Well you could just eat them. Or what about serving them with cream?

Or you could make a strawberry fool by mashing the strawberries with sugar and folding into an equal amount (or less) of whipped cream.

Or what about strawberry and raspberry fool, using equal weight of strawberries and raspberries. The easiest sugar to use would be icing sugar, or otherwise caster sugar.

Another idea is to make eton mess. Mash your strawberries with a little sugar and a dash of port (if you like). Fold into broken- up meringues and softly whipped cream.

If you want to make your own meringuesfor this one:

Preheat the oven to 150◦C / 300 ◦F. Measure out 6 oz / 175 grams of golden caster sugar. Separate the whites from 3 eggs. Place the egg whites in a clean and dry bowl and whisk until they form soft peaks. Now add about a tablespoon of the sugar and continue to whisk until it’s all thoroughly mixed in. Keep adding the sugar a tablespoon at a time until you’re done. Put rounded dessertspoonfuls of the mix onto a lined tray and put into the oven. Turn the heat down to 140◦C / 2750 ◦F and leave the meringues in there for an hour. After that, turn off the oven and leave the meringues to dry out overnight, or until the oven is completely cold.

And if you’re worried about the effects of too much cream? What about a strawberry sorbet? (But it does have sugar). Simmer 250g caster sugar with 250ml of water for 2 minutes and allow to cool completely. Whizz 500g strawberries in a food processor and push through a sieve. Add the sugar syrup and 2 tablespoons of balsamic vinegar. Tip it into a freezer box and freeze until almost set (check after 3 hours). Break it up and put in the food processor with one egg white and whizz until its slushy. Tip it back in the freezer box and re-freeze. Last – strawberries & balsamic vinegar. Mash half your strawberries with a little icing sugar. Cut the rest in half and mix together. Pour over a tablespoon or two of balsamic vinegar. Good with ice-cream.

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