[Customers_ellenden.harvington.net] Harvington Pork & Seasonal Produce available this weekend

[Ellenden Farm Shop]

Hi All 

The front of the shop is an array of colour at the moment with home-grown
and local seasonal produce. Although it is now possible to source Tomatoes,
Aubergines, Strawberries etc all year round, it will never have a better
flavour than it has at the moment.. 

HARVINGTON PORK 

We will have VERY LOCAL, FREE RANGE, BERKSHIRE pork this weekend; bred and
reared by Andy and Jilly Tracey from the village of Harvington. This will
be for sale in the shop from Wednesday in the following cuts: 

LEG CUTS - Boned font-family: "Comic Sans MS";">  Steaks 

SHOULDER - Boned font-family: "Comic Sans MS";">   Diced 

LOIN -  Boned font-family: "Comic Sans MS";">   Pork Chops 

IN ADDITION 

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 

LEG CUTS - On the bone 

 Boned font-family: "Comic Sans MS";"> Shank 

 Steaks 

SHOULDER CUTS On the bone 

 Boned font-family: "Comic Sans MS";"> Diced 

 Mince 

LOIN - Racks 

 Chops 

BREAST - Boned font-family: "Comic Sans MS";"> Liver, Kidney, Neck 

FREE RANGE CHICKEN  

WHOLE 

FILLETS 

THIGHS on the bone 

LEGS on the bone 

NEW SEASON FRUIT FONT-FAMILY: "COMIC SANS MS";">* ELLENDEN HERMAN PLUMS 

WE ARE STILL PICKING THESE PLUMS, BUT I HAVE A MAJOR CONFESSION TO
MAKE..THESE PLUMS DO CONTAIN A STONE!! THAT WILL TEACH ME TO BELIEVE
EVERYTHING YOU READ ON THE INTERNETHOWEVER THEY DO HAVE A LOVELY SWEET
FLAVOUR! 

* HARVINGTON FRUIT font-family: "Comic Sans MS"; 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 - Ask Ann how good these are, she has cooked them
with just about everything! 

The feedback on all of the above produce has been excellent - you may also
be interested to know that NONE of her produce are SPRAYED. 

* RUNNER BEANS   

WE WILL HAVE OUR OWN AVAILABLE IN THE NOT TOO DISTANT FUTURE 

* OFFENHAM CHERRIES 

SELLING VERY WELL AT THE MOMENT - I WAS ASKED BY A CUSTOMER ON SATURDAY IF
THEY WOULD TASTE BETTER THAN THOSE HE BOUGHT AT MORRISONS - WITHIN MINUTES
OF TASTING HE CAME BACK AND BOUGHT ANOTHER PUNNET! 

* STRAWBERRIES 

* BROAD BEANS "> BROAD BEANS HAVE COME DOWN IN PRICE EVEN FURTHER. 

RECIPE OF THE WEEK  

BAKED STICKY CHOPS WITH PLUM CHUTNEY 

 SERVES: 6  

 PREPARATION TIME: 15-20 MINUTES  

 COOKING TIME:  

o 50 MINUTES-1 HOUR (BAKING AND CHUTNEY)  

o UP TO 30 MINUTES (GRILLING
AND CHUTNEY) 

INGREDIENTS: 

 6 LOIN CHOPS OR LEG STEAKS  

 FOR THE STICKY MARINADE: 

 30ML/2TBSP WHITE WINE VINEGAR  

 2.5ML/TSP GROUND NUTMEG  

 SALT AND FRESHLY MILLED BLACK PEPPER  

 2 GARLIC CLOVES, PEELED AND CRUSHED  

 15ML/1TBSP LIGHT BROWN SUGAR  

 60ML/4TBSP PLUM JAM  

 75ML/5TBSP TOMATO KETCHUP  

 15ML/1TBSP SOY SAUCE, OPTIONAL  

 15ML/1TBSP SWEET CHILLI SAUCE, OPTIONAL  

 FOR THE PLUM CHUTNEY: 

 450G/1LB DARK PLUMS, STONED AND HALVED  

 2 EATING APPLES, PEELED, CORED  

 AND CUT INTO CHUNKS  

 50G/2OZ SULTANAS  

 1 CARROT, PEELED AND GRATED  

 50G/2OZ DEMERARA SUGAR  

 PINCH SALT  

 PINCH GROUND CLOVES  

 100ML/3FLOZ. WHITE WINE VINEGAR 

METHOD:  

1. PREHEAT THE OVEN TO GAS MARK 6, 200C,400F.  

2. PREPARE THE STICKY MARINADE; IN A LARGE SHALLOW BOWL MIX ALL THE
MARINADE INGREDIENTS TOGETHER. ADD THE STEAKS AND COAT IN THE MARINADE
MIXTURE. COVER AND CHILL FOR 2 HOURS OR IDEALLY OVERNIGHT IN THE
REFRIGERATOR.  

3. PLACE THE CHOPS ON A METAL RACK IN
A NON-STICK ROASTING TIN AND BAKE
FOR 35-40 MINUTES, TURNING ONCE, OR ON A PREPARED BARBECUE OR PREHEATED
GRILL FOR 12-16 MINUTES, TURNING OCCASIONALLY.  

4. MEANWHILE PREPARE THE CHUTNEY; PLACE ALL THE INGREDIENTS IN A LARGE
STAINLESS STEEL PAN AND BRING TO THE BOIL. REDUCE THE HEAT, COVER AND
SIMMER FOR 15-20 MINUTES, STIRRING OCCASIONALLY UNTIL THE FRUIT IS SOFT.  

5. REMOVE FROM THE HEAT AND POUR INTO A STERILISED JAR.  

6. SERVE THE LAMB WITH THE CHUTNEY, SAUT POTATOES AND WILTED SPINACH. 

TIP:  

THE CHUTNEY WILL KEEP FOR 1 WEEK AND WORKS WELL WITH BEEF TOO. 

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 WAS PLANNING TO GO COMBINING THIS WEEK - I WILL BLAME HIM FOR THE
CURRENT WEATHER CONDITIONS! YOU MAY BE INTERESTED TO KNOW THAT THE WHEAT IS
USED TO FEED THE CATTLE AND THE STRAW TO BED THEM DOWN DURING THE WINTER AT
OUR TENNANT FARM IN COUGHTON. 

THAT COVERS
EVERYTHING FOR THIS WEEK, I AM TEACHING RIDING OUTSIDE IN A
FIELD EVERY DAY THIS WEEK - BUNDLES OF FUN TODAY!!!!! 

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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