[Customers_ellenden.harvington.net] Last week for Plums....
Ellenden Farm Shop
ellenden at harvington.net
Wed Sep 30 12:06:56 BST 2009
HI ALL
THANK YOU FOR ALL THE FANTASTIC FEEDBACK ON THE BEEF AND THE WOODLANDS
FARM YOGURTS THIS WEEKON SUNDAY ONE CUSTOMER TOLD US SHE HAD PICKED UP A
JOINT OF BEEF IN A LOCAL FARM SHOP AND WAS TOLD BY HER FRIEND TO PUT IT
DOWN AND GO TO ELLENDEN.!
NEW LINES
THE GOOSE FAT SEEMS TO BE SELLING REALLY WELL.
TYRELLS CRISPS
TYRELLS HAVE LAUNCHED 3 NEW FLAVOURS OF CRISP WHICH CAN ONLY BE PURCHASED
IN UK INDEPENDANTS:
BEEF WELLINGTON (BEEF, WILD MUSHROOM FONT-SIZE: 14PT; FONT-FAMILY:
SYMBOL; MSO-FAREAST-FONT-FAMILY: SYMBOL; MSO-BIDI-FONT-WEIGHT: BOLD;
MSO-BIDI-FONT-FAMILY: SYMBOL;"> WELSH RAREBIT (TASTY MATURE CHEDDAR WITH
WORCESTERSHIRE SAUCE)
PORK FONT-SIZE: 14PT; FONT-FAMILY: "COMIC SANS MS"; MSO-BIDI-FONT-WEIGHT:
BOLD;">
TO CELEBRATE "BRITISH FOOD FORTNIGHT" WE ARE SAMPLING EACH FLAVOUR AT THE
COUNTER - LET US KNOW WHAT YOU THINK?
ELLENDEN HOME GROWN FRUIT ">
THANK YOU TO THOSE WHO HAVE PURCHASED SUN FLOWERS FOR THEIR HARVEST
FESTIVALS!
APPLES
WE HAVE THE
FOLLOWING VARIETIES OF APPLES AVAILABLE THIS WEEK:
Gala
Russet
Lord Lambourne
Bramley apples.
PLUMS
This will be the last weekend for plums. Both Ruth and Andrea have kindly
sent me recipes for a main course and desert, please see below if you would
like to make the most of our county fruit before they finish..
SEASONAL FRUIT font-family: "Comic Sans MS";">The following Fruit and
Vegetables are available from Karen this week, probably the last week for
Beef Tomatoes and Vine Tomatoes, and there are no more "Snack" Cucumbers.
Vine Tomatoes
Cherry Tomatoes - Matthew loves these!
Beef Tomatoes
Chilli Peppers
The following fruit and vegetables are all grown by the Drinkwater family
at Ebrington:
Marfona & Wilja Potatoes now available in 7.5kg, 12kg font-family:
Symbol; mso-fareast-font-family: Symbol; mso-bidi-font-family: Symbol;">
Romanesco
Corn on the cob
Cauliflower
Calabrease
Leeks
Primo,Hispi font-family: Symbol;
mso-fareast-font-family: Symbol;
mso-bidi-font-family: Symbol;"> Celery
Spring Onion
Bobby Beans
Butternut Squash
Purple Sprouting
Parsnips
RECIPE OF THE WEEK
BRAISED PORK WITH PLUMS - THANK YOU RUTH - SHE SENT AN EMAIL SAYING THIS
WAS DELICIOUS!!!
* Approx 1 lbs pork shoulder
* 5 tbsp rice wine
* 5 tbsp light soy sauce for flavour, 1 tbsp dark for colour
* generous thumb-size piece fresh root [1]
* 5 garlic cloves [2]
* 1 red chilli , deseeded and finely chopped
* 2 tbsp vegetable oil
* bunch spring onions [3], finely sliced
* 2 star anise [4]
* 1 tsp five-spice powder
* 1 cinnamon stick
* 2 tbsp sugar [5], any type
* 1 tbsp tomato pure
* 500ml chicken stock
* 6 ripe plums [6], halved and stoned
1. Cut the pork into pieces. Put into a bowl or food bag, and add the
wine, soy sauces, half the ginger, half the garlic and half the chilli.
Marinate for at least 1 hr or up to 24 hrs.
2. Heat oven to 160C/140C
fan/gas 3, then heat the oil in a large
casserole. Tip in half the spring onions, remaining ginger and garlic, the
star anise, five-spice powder and cinnamon. Fry gently until fragrant and
soft. Stir in the sugar, turn up the heat, then lift the pork from the
marinade and turn in the oniony mix for about 3 mins until the meat is just
sealed but not browned. Tip in the marinade, tomato pure and stock, give it
a stir, cover, then braise in the oven for 2 hrs.
3. After the first hr is up, add the plums to the pan. Take the lid off
and carry on the cooking, uncovered. The meat should be completely tender,
turning golden brown where it breaks the surface of the sauce. Spoon off
any excess fat from the surface, then scoop the meat and plums carefully
from the pan with a slotted spoon. Turn up the heat and boil the sauce for
5-10 mins until reduced and slightly syrupy. Return everything to the pan,
gently warm through, then scatter the rest of the spring onions over the
top to serve.
4. Serve with boiled rice or mashed potato!!!
Serves 4/5
AND FOR DESERT...THANK YOU ANDREA
Here are two juicy plum cakes, one made with a yeasted dough base, and one
with a conventional cake base. They have both been tried and tested (at
EBM) with Marjorie's Seedling plums, but I am sure Victoria would be good
too.
Ingredients for both cakes:
12-14 large Ellenden plums, cut in half and stones removed
extra sugar for sprinkling on after cooking
Tin size approx. 27 x 18cm (10 x 7 in) and about 3 - 4 cm (1 in) deep.
Line tin with baking parchment (or grease and line with greaseproof
paper).
For the yeast dough version:
1 tsp easy-blend yeast
225g / 8oz strong white flour
tsp salt
3 tbsp sugar
1 tsp ground cinnamon
25g / 1oz melted butter, or a splurge of oil, e.g. sunflower.
1 egg
90ml / 6 tbsp milk or water
Oven temperature: 190 C / 375 F / gas mark 5
Make dough in breadmaker using dough or pizza setting; or if making by
hand: mix dry
ingredients, then add egg and liquid, knead for 5-10 minutes,
and leave covered with damp tea-cloth (or plastic film) for an hour or so
in a warm place until doubled in size.
"Knock" dough back gently, roll out and fit into prepared tin.
Arrange plums on dough base, cut side upwards, and slightly overlapping.
Leave in a warm place to rise for 30-45 minutes.
Bake for 30-35 minutes, until golden.
Remove from oven, sprinkle with sugar, and cool slightly in tin.
Best eaten fresh whilst still warm.
For the "cake" dough version:
115g / 4oz butter at warm room temperature
115g / 4oz sugar
2 eggs (or 3 if small)
50g / 2oz ground almonds (optional - alternatively replace with the same
weight of flour)
175g / 6oz self-raising flour
Oven temperature: 180 C / 350 F / gas mark 4
Cream butter and sugar together, gradually beat in eggs, then add flour
and ground almonds and mix gently.
Add a little milk or water if the mixture seems very dry, but the plums
will make
it more juicy.
Spread into prepared tin.
Arrange plums on cake base, cut side upwards, and slightly overlapping.
Bake for 35-40 minutes until golden.
Remove from oven, sprinkle with sugar, and cool in tin.
Best eaten fresh.
CHRISTMAS MEAT
Thank you for the orders to date - I am being asked by lots of customers
for our Christmas Meat order forms - I am asking suppliers for prices -
These should be available soon..
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 ">JOINTS Boned & Rolled - Topside,
Silverside, Roasting Joints ">CASSEROLE cuts - Braising, Stewing, Shin ">
ELLENDEN SPRING LAMB - PLEASE NOTE WE WILL HAVE FROZEN LAMB AVAILABLE THIS
WEEKEND
NEXT WEEKEND WE WILL HAVE FRESH LAMB AGAIN
LEG CUTS - On the bone
Boned & Rolled
Steaks
SHOULDER CUTS On the bone
Boned "> Chops
Boned & Rolled
BREAST - Boned font-family: "Comic Sans MS";">
LONG COMPTON PORK - FRESH
LEG CUTS - Boned & Rolled joints
SHOULDER - Boned & Rolled
Diced
LOIN - Boned font-family: "Comic Sans MS";">BELLY - Sliced
Boned ">FREE RANGE CHICKEN - fresh
WHOLE
FILLETS
THIGHS on the bone
LEGS on the bone
SARA'S BLOG
Reminder, and for the new subscribers - all previous emails can be
accessed on the blog: www.ellenden.harvington.net [7]
FARMING NEWS
David is still sitting in a tractor until midnight, planting next years
crop - any chance Matthew gets he sits with him - I am not sure if it is
the novelty of the tractor ride or David's secret stash of Tyrrell's crips
he keeps finding!!!!!
JUST 4 DOGS
MEL AND JO ARE CONTINUING TO INCREASE THEIR NUMBERS, AND HAVE AGREED TO DO
SOMETHING ON THE OPEN DAY, NOVEMBER 21ST - WATCH THIS SPACE IF YOU
ARE
INTERESTED IN BRINGING YOUR DOG ALONG!
I HATE TO HAVE TO SAY IT, BUT WE REALLY COULD DO WITH SOME RAIN NOW.HAVE A
GOOD WEEK
Kind regards
Sara
Ellenden Farmshop, Evesham Road, Harvington, Evesham WR11 8LU
Tel: 01386 870296
Links:
------
[1] http://www.bbcgoodfood.com/content/knowhow/glossary/ginger/
[2] http://www.bbcgoodfood.com/content/knowhow/glossary/garlic/
[3] http://www.bbcgoodfood.com/content/knowhow/glossary/spring-onion/
[4] http://www.bbcgoodfood.com/content/knowhow/glossary/star-anise/
[5] http://www.bbcgoodfood.com/content/knowhow/glossary/sugar/
[6] http://www.bbcgoodfood.com/content/knowhow/glossary/plum/
[7] http://www.ellenden.harvington.net/
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