[Customers_ellenden.harvington.net] Fresh Meat & Seasonal Fruit & Veg. Open Day Success!

[Ellenden Farm Shop]

Hi Everyone 

THANK YOU.........I am so grateful to everyone who attended our Open Day
on Sunday and have sent emails of appreciation. We were very lucky, having
been soaked in the field fencing the Horse font-family: Comic Sans
MS;">There are so many people who helped to make the day a success, many of
whom are loyal customers who volunterred their help, and gave up their time
to help on the day or prior to it. I cannot thank these people enough......


If anyone would like to put forward suggestions for improvement, PLEASE do
so.... I am already making a list of what I think we can do better for June
13th 2010! 

FRESH MEAT THIS WEEKEND 

LIMOUSIN CROSS BEEF 

STEAK - fillet, Ribeye, Sirloin font-family: Comic Sans MS;">JOINTS -
Topside, Silverside, Roasting Joints font-family: Comic Sans MS;">CASSEROLE
BEEF - Braising, Stewing, Shin font-family: Comic Sans MS;"> 

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 

 Boned font-family: Comic Sans MS;"> 

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

FREE RANGE CHICKEN 

WHOLE 

FILLETS 

THIGHS on the bone 

LEGS on the bone 

LOCAL FREE RANGE PORK 

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

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

 Mince 

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

SEASONAL FRUIT font-family: Comic Sans MS;">The following fruit and
vegetables are currently in season and have come down in price now more
readily available: 

* Broad Beans 

* Fresh Peas 

* Cornish New Potatoes  

* Calabrease 

Hopefully this weekend we will have Betty and John's Strawberries from
Leys Road Harvington! Just need a bit more sun to ripen.... 

RECIPE OF THE WEEK -  Thank you Sue 

TERRINE 

700-800g lambs liver, any tough bits removed, roughly chopped 

200-300g minced pork 

100g fresh
breadcrumbs soaked for a few minutes in 150ml milk and a large
dollop of double cream 

1 large onion and 3 cloves garlic, chopped fine and sweated in butter
until soft 

3 or 4 fresh sage leaves, leaves from a couple of sprigs of thyme, 2 or 3
parsley sprigs, crushed piece of mace (or a little ground mace), sprinkle
of cayenne, fresh ground black pepper and about quarter to half a teaspoon
of salt 

Splash of port  

Put it all through a food processor till as coarse or as fine as you would
like the end result (I did fairly fine but left enough texture for it to be
more a terrine). 

Grease and line dishes with streaky bacon strips (stretch them first by
running the back of a knife down their length) - I used two small loaf tins
about 18cm x 4cm - fill with the pate mixture and cover with lids or with
two or three layers of foil, buttered above the pate. 

Set the dishes in a roasting pan and add boiling water to the pan to reach
about half way up the outside of the pate dishes. Put
in pre-heated oven
(160C/Mark3) for between 1 hr 15 mins and 1 hr 45mins (mine took around 1
and half hours). It's cooked when the pate has come away from the sides and
feels firm to touch in the middle. Take the dishes from the roasting tin
and stand with a board and weights on the top to flatten while the dishes
cool. 

This should be fine in the fridge for around a week or can be frozen
immediately. 

I think that covers everything for this week, I hope everyone likes the
New Look of the shop - we have had a lot of positive feedback! Thankyou
also to all those who have asked how the Open Day went, even though they
couldn't join us.  

Everyone commented on how relaxed David looked..... He was talking farming
what more can I say.....  

Many, many thanks again for everyones support. 

Kind regards 

Sara 

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