[Customers_ellenden.harvington.net] New Season Sprouts, Pumpkins & Celeriac

[ellenden at harvington.net]

Hi All

I would just like to make clear our ordering process. If you wish
to order any produce from the shop, beef, lamb, game etc. ideally I need to
know by Tuesday before the weekend it is required. 

You can of course
still order meat after Tuesday, but only the game I have ordered, or beef/
lamb / pork cuts listed in the email below will be available - I hope this
makes sense, please let me know if it doesn't…….

NEW LINES - MEAT PIES
MADE WITH OUR OWN BEEF
You may remember about 18 months ago "Robfis" (who
supply us with cooked gammon and pork pies etc) made some beef pies with
our own Braising steak. At the time they had a shop in Bridge Street in
Evesham. Since then they have moved premises to Port Street and are now up
and running again and able to make a variety of meat pies - the pork pies
we have been supplying in the shop have been made with very limited
means!!!!

This weekend we will have some small individual Steak and Kidney
pies made with our Braising steak and Ox kidney. 

Next weekend we are
hoping to have some "Vale Pies" these are made with the Diced Pork we
supply in the shop, our own Bramley apples in a rich Cider, Whole Grain
Mustard and fresh cream sauce.

In the near future we are also hoping to
have a pie made with our own Lamb in a rich mint and Rosemary gravy -
please let me know if you might be interested in this one……

I should also
mention the pies are available to order in the following
sizes:

Individual
6" Round
Oval
9" 
Round

FRESH GAME AVAILABLE THIS
WEEKEND

We have available in the shop (it has all just arrived)! this
weekend the following: 
* Partridge - frozen
* Wild Rabbit 
* Diced
Venison
* Wild Boar & Apricot Sausage
* Venison & Black Pepper Sausage
*
Venison Steaks (Haunch)

If you would like to order any of the game listed
below, please send an email before next Tuesday (27th October) for the
weekend of the 31st October:

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

ELLENDEN HOME GROWN FRUIT
">

SEASONAL FRUIT & VEGETABLES
The following fruit and vegetables are all
grown by the Drinkwater family at Ebrington:
* Pumpkins - NEW SEASON
*
Desiree (NEW) Marfona & Wilja Potatoes now available in 7.5kg, 12kg & 25kg
sacks 
* Sprouts - NEW SEASON
* Celeriac - NEW SEASON
* Cauliflower
*
Calabrease
* Leeks
* Primo,Hispi ">CHRISTMAS MEAT
Thank you again for all
the orders placed this week - if any of you are wishing to order fillet - 3
whole fillets have already been ordered…… Remember the Harvington Pork is
also available to order for Christmas, but will be limited.

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 - 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 lamb available
this weekend, shoulder cuts will be minimal as a lot has been ordered.

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

LOIN - Chops
 Racks of lamb

 Mince
 Liver, Kidney, Neck

LONG
COMPTON PORK - FRESH

LEG CUTS - Boned & Rolled joints

SHOULDER - Boned &
Rolled
 Diced
LOIN - Pork Chops
BELLY Boned ">RECIPE OF THE WEEK -
BUTTERNUT SQUASH SOUP WITH CHILLI AND CRÈME FRAICHE

I think there have
definitely been "Soup" days this week…….

Ingredients
1 butternut squash
about 1kg peeled and deseeded
2 tbsp Olive Oil
1 tbsp butter
2 onions
diced
1 garlic clove, thinly sliced
2 mild red chillies, deseeded and
finely chopped
850ml/1.5 pints hot vegetable stock
4 tbsp crème fraiche,
plus more to serve.

Method
1. Heat the oven to 200C/180 fan/Gas 6. Cut the
squash into large cubes, about 4cm/1.5in across, then toss in a large
roasting tin with half the olive oil. Roast for 30mins turning once during
cooking, until golden and soft.
2. While the squash cooks, melt the butter
with the remaining oil in a large saucepan, then add the onions and garlic
and half of the chilli. Cover and cook on a very low heat for 15-20mins
until the onions are completely soft.
3. Tip the squash into the pan, add
the stock and the crème fraiche, then whizz with a stick blender until
smooth. Return to the pan, gently reheat, then season to taste.
4. Serve
the soup in bowls with swirls of crème fraiche and a scattering of the
remaining chopped chilli.

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

FARMING NEWS
Not a lot happening on the farm
at the moment - the pet lambs Emily, Poppy, Rosie and Izzy are looking
quite portly so hopefully they are in lamb. David is spending his time
hedge cutting and trying to generally tidy…….

Have a good week 

Kind
regards
Sara

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