[Customers_ellenden.harvington.net] More Suppliers attending Open Day & Special Offer on Lamb Chops

[ellenden at harvington.net]

Hi All

OPEN DAY SATURDAY NOVEMBER 21ST 11am - 3pm

In addition to the
suppliers listed last week I have also had confirmation that the following
will be in attendance

* Church Lench Honey - Graham Mullen will be
attending with a mini Hive to talk about the honey making process, and
honey to sample from a comb

* The Harvington Handbells will be adding to
the festive spirit between 12pm - 1.30 - please come along and support, we
are very grateful they have agreed to come and play!

* We will be
collecting eggs at 11.30 and 1pm - children are welcome to come and
help!

* Jo from "Just 4 Dogs" has informed me that anyone who would like
to bring their dog along is welcome to join in a "taster" session…..These
will be taking place in the field behind the barn

PLEASE SEE "Sara's Blog"
for a list of all the suppliers who will be in attendance.

NEW LINES -
MEAT PIES MADE WITH OUR BRAMLEY APPLES

The Vale Pies have been a huge
success "Best pie I have ever tasted" have been amongst the many positive
comments we have received……

In addition we will have some small steak &
kidney pies made with our braising steak - these are also selling very
quickly

CHILLI SAUSAGES - This new line supplied by Teme Vale has also
received excellent feedback - Chris will be here sampling many different
flavours of sausage on the 21st November. This week we will have their Pork
& Leek Sausages

GAME AVAILABLE THIS WEEKEND

We will have the following
game available in the shop this weekend: 
* Pheasant
* Diced Venison
*
Venison Steak
* Wild Boar & Apricot Sausage
* Venison & Black Pepper
Burgers

If you would like to order any of the game listed below, please
send an email before next Tuesday for the weekend of the 21st November and
I will do my best…….

* Pheasant
* Venison strip loin, saddle, shoulder,
haunch on the bone and boned & rolled, burgers & sausage with black pepper
and cranberry 
* Pigeon
* Guinea Fowl
* Quail
* Wild Boar saddle, haunch,
burger & diced.
* Wild Hare

ELLENDEN HOME GROWN FRUIT ">

The Fruit
">Please note on the Meat order form the price per kg of both the White and
Bronze turkeys decreases as the size of the turkey increases. 

If anyone
would like another copy sending please just reply to this mail.

Thank you
again for orders placed this week.

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. 

LIMOUSIN CROSS BEEF 

Please
note we WILL have our own FRESH beef available this week in the following
cuts:

STEAK - Fillet, Sirloin Rib Eye & Rump
JOINTS Boned & Rolled -
Sirloin, Topside, Silverside, Roasting Joints & Brisket. Fore Rib on the
bone. 
CASSEROLE cuts - Braising, Stewing, Shin & Mince

ELLENDEN SPRING
LAMB - Please note we will have FRESH RYELAND lamb available this
weekend.

LEG CUTS - On the bone
 Steaks
SHOULDER CUTS On the bone
 Boned &
Rolled

LOIN - Boned & rolled
 Racks of lamb

BREAST - Boned & Rolled

Liver, Kidney, Neck

LONG COMPTON PORK - FRESH

LEG CUTS - Boned & Rolled
joints

SHOULDER - Boned & Rolled
 Diced
LOIN - Pork Chops
BELLY Boned
">*************SPECIAL OFFER***********************
We are doing a special
offer on frozen lamb chops over the next two weeks - when you buy two packs
of frozen lamb chops you get the third pack free - please let me know if
you would like any putting aside.

RECIPE OF THE WEEK - Thank you
Paula
Venison Casserole
Serves 4

900g cubed venison
4 medium onions,
sliced
2 cloves of garlic
2 sprigs of fresh thyme (or dried)
1 large
parsnip
1 large carrot
1 medium squash
500ml beef stock
250ml red wine
2
tablespoons onion marmalade
1 heaped tablespoon plain flour
3 tablespoons
olive oil
salt & black pepper

Pre-heat the oven to 140C/gas mark 2. Dust
the venison in seasoned flour & then fry in small batches until brown.
Place in a casserole dish. Fry off the onions & garlic & add to the venison
with any remaining flour. De-glaze the pan with the red wine & then add the
onion marmalade and stock. Once it is bubbling, pour over the venison and
add the vegetables & thyme. Season thoroughly & cook slowly for 90 - 120
minutes with the lid on.

Serve with buttered cabbage - 

450g shredded
green cabbage, such as Savoy
1 small onion, finely chopped
10g
butter

Gently melt the butter in a heavy saucepan and add the onion.
Soften for about 5 minutes & then stir in the cabbage. Stir until the
cabbage is glistening with the melted butter & add plenty of freshly ground
black pepper. Put a lid on and cook on a low heat for a few minutes,
stirring occasionally so that it all cooks evenly. Serve
immediately.

SARA'S BLOG
Reminder, and for the new subscribers - all
previous emails can be accessed on the blog:
www.ellenden.harvington.net

FARMING NEWS
You may have noticed the ewes
have disappeared from the fields here at Ellenden…..They were all scanned
on Tuesday and all bar 4 are in lamb, including Emily and Rosie! They have
gone to fresh pasture at Coughton, allowing the land here to rest, ready
for them to come back with their lambs in January.

THE DAIRY HOUSE
On a
sad note I have to inform you that the Dairy House has ceased
trading……Therefore once the current stock has sold we will no longer have
available their Yogurt, Cheese Cake, Tasty Cheddar, Mature Cheddar and
Creame Fraiche

In relation to the above I would like to say a huge thank
you to all our customers who choose to buy our produce - we are very
grateful for your custom……

Kind regards
Sara

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