[Customers_ellenden.harvington.net] Barbecue Produce & Harvington Strawberries

[Ellenden Farm Shop]

Hi All 

We have finally got all the sheep sheared this week and they look far more
comfortable - After shearing 160 ewes in two days I think David feels he is
justified in eating more Tyrells crisps........! 

OPEN DAY PHOTOS 

If you would like to view any of the photos taken on June 7th by Juliette
Herbet, please log onto the website www.ellenden.harvington.net [1] Jilly
has worked her magic and produced a gallery! 

NEW PRODUCT LINES 

After the success of Food Genie's Sampling on the Open Day we are now
going to stock the following lines: 

* Mediterranean vegetable quiche 

* Red Onion font-family: Comic Sans MS;">* Broccoli font-family: Comic
Sans MS;">* Quiche Lorraine. 

* Strawberry Cheese Cake 

Thank you to all those who have asked us to supply new lines that were
tasted on the Open Day - if anyone else tasted a product they would like to
see in the shop and we are not yet sourcing, please let us know.... 

BARBECUE PRODUCE 

We have recently been asked by a lot of
customers "What do we stock that
is suitable for the barbecue"? 

* Our own Beef Burgers - can be cooked from frozen 

* Simple Suppers Pork font-family: Comic Sans MS;">* Simple Suppers
Marinated Spare Ribs 

* Simple Suppers font-family: Comic Sans MS;">* Teme Vale Spicy Tomato
sausage - NEW LINE 

* Simple Suppers Tolouse Sausage - 95% pork and made with Red Wine - NEW
LINE 

* Simple Suppers Hot Spanish Style sausage - NEW LINE 

* Our own Beef Fillet, Sirloin, Rib-eye font-family: Comic Sans MS;">* Our
own boned leg Lamb Steaks font-family: Comic Sans MS;">* Pork leg Steaks 

* Chicken Thighs on the bone 

FRESH MEAT 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. 

FRESH LIMOUSIN CROSS BEEF 

STEAK - Sirloin, Rib-eye font-family: Comic Sans MS;">JOINTS Boned &
Rolled - Topside, Silverside, Roasting Joints font-family: Comic
Sans
MS;">CASSEROLE cuts - Braising, Stewing, Shin font-family: Comic Sans MS;">


ELLENDEN SPRING LAMB WHOLE AND HALF LAMBS CUT TO YOUR REQUIREMENTS ARE
AVAILABLE 

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 "> 

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;">NEW THIS WEEK - Ledbury
Raspberries. 

 Drakes Broughton Gooseberries. 

 Cherries - they are French at the moment but very tasty. 

The following fruit and vegetables have come down in price now more
readily available: 

* Broad Beans 

*
Fresh Peas 

* Cornish New Potatoes  

* Calabrease 

This weekend we DO have Betty and John's Strawberries from Leys Road
Harvington! They are "Eros" variety. These strawberries are are practically
organic, and are picked fresh daily. They are not all uniformly shaped, and
might have a bit of dirt on them - but they taste like good old fashioned
English Strawberries...... 

RECIPE OF THE WEEK -  Thank you again Sue - could do with some more
customer recipes please - Jane I am sure you have lots!!  BRAISED LAMB
SHANKS WITH CITRUS 1 lamb shank per person and following ingredients for
between 2 and 4 lamb shanks 1 chopped onion, 1 diced carrot, diced celery,
2-3 chopped garlic cloves, herb bundle of mostly thyme and bay, 1
tablespoon tomato pure, 200-250ml stock (pref lamb stock, or chicken will
do), bottle white wine, juice and grated zest of an orange and a lemon (or
even better a couple of limes)   In a large casserole heat a couple of
tablespoons of oil and sweat the vegetables
until tender, add the herbs,
pure, stock and wine and most of the fruit juice and zest, bring to the
boil and then reduce to simmer.   In a separate pan brown the lamb shanks,
seasoning as you turn them. Add them to the casserole and use a ladleful of
the casserole juices to deglaze the lamb pan and add that too to the
casserole. Cover tightly and cook for around 2 hours until meat falling off
the bone. Keep lambshanks hot while you check the consistency and seasoning
of the sauce, may need to be reduced a little, add the last couple of
spoonfuls of the citrus juices to refresh the flavour. Serve sauce and
lambshanks sprinkled with the last bits of grated zest with a little finely
chopped parsley.   Finally we are selling coconuts in the shop at the
moment - all proceeds go to the Harvington Village Fete which could not
hold the coconut shy due to the awful weather on Saturday 6th June..... In
addition we are selling the "Harvington Village Hall Recipe book" for £5.
All proceeds
from the sale of these books go towards funding the
refurbishment of the Village Hall.   Supposed to be another good weekend
for the Barbecue.....Fingers crossed   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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