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<pre>Hello Customers
This weeks veg bag will include:
<strong>All Bags:</strong><br />- Bunched carrots from Sheffield Organic Growers
- Valor Potatoes from Yorkshire
- Onions
- Broad Beans from St Helen's Farm Tadcaster
- Gooseberries from Hazelhurst Fruitery
- Salad bags from Sheffield Organic Growers
<strong>
Standard and Large Bags:</strong>
- Yorkshire broccoli
- Yorkshire Tomatoes
<strong>
Large Bags:</strong>
- English Asparagus
- Yorkshire White Cabbage
Whilst this is what we are expecting, things may change due to weather, quality, harvest etc
Management Committee member, Heather would like to share her Elderflower cordial recipe below. You could combine it with the Gooseberries to make this Gooseberry cream and Elderflower jelly recipe - Yum! http://www.bbcgoodfood.com/recipes/1415683/gooseberry-cream-and-elderflower-jelly-pots
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Elderflower cordial</strong></span>
Ingredients
20 heads of elderflower
1kg granulated or castor sugar
1.2 litres of water
2 unwaxed lemons
75gm wine vinegar
Method
1.Shake the elderflowers to expel any lingering insects and place them (the elderflowers, not the insects) in a large bowl
2.Put the sugar in a pan with the water and bring to the boil, stirring until the sugar has completely dissolved.
3.While the sugar is heating, pare the zest of the lemons of in wide strips and toss into the bowl.
Slice the lemons and put into the bowl. Pour over the boiling syrup carefully, as extremely hot, and stir in the vinegar.
Cover with a cloth and leave at room temperature for 24 hours.
4.Next day strain the cordial through a sieve lined with muslin (or a jay cloth rinsed out in boiling water) and pour into thoroughly cleaned glass or plastic bottles. Screw on the lids and keep in fridge ready for use.
Serving: Dilute the cordial to taste with water. Extra special with fizzy water, ice and a slice of lemon.
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