[Customers_ellenden.harvington.net] Home Grown Apples now in season

[Ellenden Farm Shop]

Hi All 

Since my last email, I have received so much positive feedback regarding
the Harvington Pork  - especially regarding the flavour. Some customers
were hoping to post their comments on the website for everyone to view. We
have a couple of joints, sliced belly draft and leg steaks left in the
freezer, but it is selling fast!  

FRESH MEAT AVAILABLE THIS WEEKEND 

We will have the following meat available from FRIDAY If you would like to
order any of the following please let me know by either calling the shop
(01386 870296) or replying to this mail. Steak is continuing to sell out
very fast - please order in advance if you want any for a specific
occasion.  

FRESH LIMOUSIN CROSS BEEF  

STEAK - Fillet, Sirloin, Rib-eye "> 

JOINTS Boned & Rolled - Topside, Silverside, Roasting Joints ">CASSEROLE
cuts - Braising, Stewing, Shin "> 

ELLENDEN SPRING LAMB - ORDERS FOR WHOLE LAMBS HAVE BEEN ACCOUNTED FOR 

LEG CUTS - On the bone 

 Boned font-size: 14pt;"> Shank 

 Steaks


SHOULDER CUTS On the bone 

 Boned font-size: 14pt;"> Diced 

 Mince 

LOIN - Racks 

 Chops 

BREAST - Boned font-size: 14pt;"> Liver, Kidney, Neck 

LONG COMPTON PORK - USUAL SOURCE 

LEG CUTS - Boned font-size: 14pt;">  Steaks 

SHOULDER - Boned font-size: 14pt;">   Diced 

LOIN -  Boned font-size: 14pt;">   Pork Chops 

FREE RANGE CHICKEN  

WHOLE 

FILLETS 

THIGHS on the bone 

LEGS on the bone 

NEW SEASON FRUIT FONT-SIZE: 14PT;">* ELLENDEN FARM HOME GROWN PLUMS 

WE ARE CURRENTLY PICKING THE FOLLOWING VARIETIES OF PLUMS  

* OPAL 

* SWAN 

* VIOLETTA 

* CZAR 

* HERON 

VICTORIA PLUMS ARE ABOUT 10 DAYS AWAY FROM BEING PICKED 

* ELLENDEN FARM HOME GROWN APPLES - DISCOVERY 

WE ARE JUST STARTING TO PICK OUR OWN DISCOVERY APPLES - THESE HAVE A TAINT
OF PINK IN THE MIDDLE - THEY ARE A LITTLE "TART" AT THE MOMENT, BUT WILL
RIPEN IN THE FRUIT BOWEL IN A COUPLE OF DAYS . THE APPLE JUICE MADE FROM
LAST YEARS' CROP IS IN THE SHOP WITH A GREEN COLOURED LID SHOULD YOU
BE
INTERESTED. 

* HARVINGTON FRUIT font-size: 14pt; mso-bidi-font-weight: bold;">Karen
from Harvington is able to supply us with the following again this week: 

 Cherry Tomatoes 

 Plum Tomatoes 

 Beef Tomatoes 

 Yellow Tomatoes - good FOR INDIGESTION, AS THEY ARE LESS ACIDIC 

 Vine Tomatoes 

 Aubergine 

 "Snack" Cucumbers  

 Mellis Chilli Peppers -  

The feedback on all of the above produce continues to be excellent,
especially the Beef Tomatoes 

* RUNNER BEANS   

OUR OWN HOPEFULLY AVAILABLE THIS WEEKENDPRAY FOR A BIT OF SUNNY WEATHER! 

* BOBBY BEANS 

ALSO KNOWN AS "FRENCH BEANS" ARE CURRENTLY IN SEASON. 

* MARROWS 

WE CURRENTLY HAVE MARROWS FROM EBRINGTON AVAILABLE - MY MOTHER WILL BE
PLEASED, SHE MAKES A LOVELY CHUTNEY WITH THEM! 

* STRAWBERRIES 

* BROAD BEANS ">  

RECIPE OF THE WEEK 

HONEY GLAZED RACK OF LAMB 

 Serves: 2 

 Preparation time: 10 minutes 

 Cooking time: 50 minutes  

INGREDIENTS: 

 1 x 6-boned Ellenden rack of lamb, French trimmed  


45ml/3tbsp clear Church Lench honey 

 20ml/4tsp light soy sauce 

 15ml/1tbsp English mustard 

 15ml/1tbsp freshly chopped mint 

 Salt and freshly milled black pepper 

 FOR THE SAUCE: 

 25g/1oz butter 

 1 small onion, peeled and finely chopped 

 1 small carrot, peeled and finely diced 

 10ml/2tsp plain or sauce flour 

 150ml/pint dry red wine 

 300ml/pint good, hot beef stock 

 10ml/2tsp freshly chopped rosemary leaves 

METHOD:  

1. Preheat the oven to Gas mark 6, 200C, 400F. 

2. In a small bowl mix together the honey, soy sauce, mustard and mint. 

3. Place the racks, fat side up on a chopping board and lightly score.
Season on both sides and brush the rack on both sides with the honey
mixture.   

4. Place on a foil-lined baking sheet. 

5. Roast for 30-35 minutes for medium. Cover the bones with foil if
browning too quickly. 

6. Meanwhile prepare the sauce; heat the butter in a large non-stick
frying pan and cook the onions and carrots over a moderate heat for
10
minutes,   until golden brown. Add the flour and cook for 1-2 minutes,
stirring continuously. Pour in the wine and the stock. Increase the heat
and bring to the boil, stirring continuously, reduce the heat and cook for
10 minutes, stirring frequently until thickened. Add the rosemary, season,
cover and set aside. 

7. Cut the rack into cutlets and serve with a gooey cheese mash, Bobby
Beans and the sauce. 

SARA'S BLOG 

Reminder, and for the new subscribers - all previous emails can be
accessed on the blog: www.ellenden.harvington.net [1] 

FARMING NEWS 

DAVID STILL NOT MANAGED TO GET ANY COMBINING DONE!  

WE HAVE MOVED SOME EWES FROM COUGHTON TO ELLENDEN - THEY ARE A BIT FLIGHTY
AT THE MOMENT UNTIL THEY GET USED TO THEIR SURROUNDINGS AND PEOPLE WALKING
PAST. 

HOPE YOU ARE MANAGING TO ENJOY SOME OF THE SUMMER BREAK - REGARDLESS OF
THE WEATHERON A POSITIVE NOTE IT IS IDEAL GROWING WEATHER! 

 Kind regards 

Sara  
Ellenden Farmshop, Evesham Road, Harvington, Evesham WR11
8LU
Tel: 01386 870296
 

Links:
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[1] http://www.ellenden.harvington.net/
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