[Customers_ellenden.harvington.net] Lots of New Products available

[ellenden at harvington.net]

Hello All

It really was Barbecue weather last Saturday - we were caught out by not
ordering suffcient sausages - but I have rectified this for the coming
weekend, as it is yet again another good forecast.....!?  probably the
kiss of death!

ASPARAGUS
We are continuing to source this from Karen, in Harvington.  David did
actually cut about five spears of our own at the weekend - hopefully in a
week or two and we will have it available in the shop.

ASPARAGUS & NEW POTATOE FRITTATA RECIPE - see further down the mail.

NEW PRODUCTS - SOUP
The soupery have introduced the following new seasonal flavours:

Spring Vegetable
French Onion
Roasted Pepper
Chick Pea, Leek & Ginger

SIMPLE SUPPERS - PORK, LEEK & GINGER SAUSAGES
Sausages made by the above family seem to be our most popular brand, so we
are going to try PORK LEEK & GINGER this weekend.  Feedback on this
product would be most appreciated.

COTSWOLD PIE QUICHES
You may be aware the Cotswold Pie Company supply us with hot eating pies
made with our own beef and pork; and the very popular ham in the gold
packets.

They are now making quiches and we will have available this weekend the
following flavours:

Cheese & Tomato
Quiche Lorraine
Bacon & Mushroom
Stilton & Broccoli
Mediterranean (red onion, courgette & peppers)
Salmon & Dill

Feedback on this product would me most appreciated.

PULLET EGGS (Small eggs)
The young hens have started to lay eggs which you may have seen at the
front of the shop. These are the small eggs which are ideal for the
following:

Omlettes
Scambled egg
Yorkshire Pudding mixture
Small fried eggs for those that don't like so much albumen (egg white) -
(customer feedback).

They are also cheaper in price.

FRESH MEAT AVAILABLE THIS WEEKEND 
This weekend we will have our own HOGGET / HOGGART again.   
This is the term for lamb aged 1 - 2 years old.  This meat tends to be
stronger and more intense in flavour; and requires longer cooking time to
tendernize the meat. 

Those that purchased last week, have come back into the shop with with
lovely feedback - Thank you


ELLENDEN HOME PRODUCED HOGGET 

LOIN
Rack of Lamb French Trim

LEG
On the Bone

SHOULDER
On the bone

Boned & Rolled breast of Lamb

SPRING LAMB AVAILABLE NEXT WEEKEND


ELLENDEN HOME PRODUCED BEEF

STEAK - This was very popular last weekend,  we sold out of fresh by
Saturday lunch time!
T-Bone steaks  - Frozen 
Sirloin
Rump
Rib Eye Steak

JOINTS
Fore Rib on the Bone
Sirloin 
Top Side
Silverside
Roasting joints
Brisket

CASSEROLE BEEF
Braising Steak
Stewing Steak
Shin 
Mince

LONG COMPTON PORK

LOIN
Chops
Boned & Rolled - Frozen

LEG
Boned & Rolled

SHOULDER
Boned & Rolled
Mince - Frozen

FREE RANGE CHICKEN
Whole
Fillet 
Thighs on the Bone 
Legs on the Bone - FROZEN

FROZEN GAME
Wood Pigeon Fillets 
Venison Steaks 
Oven Ready Mallard 
Wild Boar & Apricot Sausages

please reply to this email or ring the
shop on 01386 870296 if you would like anything putting aside.  Orders
already placed have been accounted for.  


RECIPE OF THE WEEK - ASPARAGUS & NEW POTATO FRITTATA

SERVES 4
6 tbsp extra virgin olive oil
1 large onion, finely diced
450g new potatoes, washed & diced (David and I tried the Israel New
Potatoes last night - they did have a lovely flavour)
200g Harvington Asparagus
30g finely grated parmesan
Salt & freshly ground black pepper
6 Ellenden Eggs, beaten.

Heat 3 tbsp of the olive oil in a 25cm-wide nonstick frying pan over a low
heat
Fry the onion for 7 minutes, until soft, then tip into a strainer and
drain off the oil.
Place the onion in a large bowl and pour the oil back into the frying pan.
Add another tbsp of oil and gently saute the potatoes for 25-30 minutes,
turning regularly, until golden.
Meanwhile, cook the Asparagus in a pan of boiling water for 3 minutes,
until tender.  Drain, cool and pat dry
Cut into 2cm chunks and mix into the onions.
Add the potato and cheese, then season to taste.
Mix in the beaten eggs.
Add a further 2 tbsp oil to the pan and return to a medium heat.
Add the egg mixture and using a wooden spoon, gently cut through it so the
liquid runs to the bottom.
Stop as soon as it begins to set, but give the pan an occasional shake to
keep it loose around the sides.
After 5 minutes cover the pan with a plate and invert it so that the
fritta slips out.
Slide it straight back into the pan and cook the reverse side for a futher
6 minutes.
Serve hot or cold.


OPEN FARM SUNDAY - JUNE 13TH 2010
I am well into the flow of organising this event, but I thought I ought to
let you know Jo and and her team from "Just 4 Dogs" are running a novelty
dog show for you to enter, and a Clear Round Agility with rosettes for all
competitors!  Schedules for the classes will be available soon.

Enjoy the dry weather while it lasts, David is as happy as a pig in mud
now he is managing to get up to date with some of the farm work, which
involves sitting in a tractor all day.....A happy husband is much better
than a grumpy one!!!

Best wishes

Sara

Ellenden Farm Shop 01386 870296