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This weeks news from the Black Cat Farm Shop
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It’s Easter weekend, and I’m taking a few moments to wish you happy holidays from our holiday up in Scotland. We’re in Edinburgh at the moment with family, heading to Speyside for a few days too. 

Linda is looking after the shop, opening hours this week are:

Saturday 20th 9-4
Easter Sunday closed
Easter Monday closed (Garden Centre is Open)
Tuesday closed

normal hours resume Weds 24th
We have plenty of asparagus in the shop, however this is the last week for Purple and White Sprouting Broccoli. Spring Greens have started, and we still have carrots, parsnips, spinach, leeks and Picasso & Shannon potatoes. 

Pete, a customer, has been pruning his massive bay tray in his garden. We now have a huge box in the shop, please help yourself if you would like some. 
Recipe of the week
 
I love Rhubarb – which is plentiful now. I also love Trifle, but do find that they can be quite heavy going at times. This is a different way to combine the two, that is a great everyday dessert – but can be easily upgraded to dinner party standards.  This will serve 2-3 people easily.
 
Ingredients
100g rhubarb, trimmed and washed, cut into 1” lengths
25g white sugar
½ pint double cream, whipped.
250ml yogurt, plain or Greek style
Approx. 100g cake e.g. Madeira, Victoria Sandwich.  Cut into small cubes.
2 tall glasses or bowls
 
Method
Gently cook the rhubarb and sugar together with about 2 tablespoons water, until the rhubarb is just going soft. Try not to stir as it will cause the rhubarb to break up. Taste for sweetness and add a little extra if necessary.
Remove a couple of nice looking pieces to a separate plate. Allow everything to cool for about an hour (this can be done up to 24 hours in advance, cover and keep in the fridge).
In a very large bowl, whip the cream to soft peaks, and then stir in the yogurt. Stir in a couple of tablespoons of the rhubarb juice.
 
To assemble the trifle – place a spoonful of cream/yogurt mix into each glass, then a spoonful of fruit and then a few cubes of cake. Repeat the layers ending with a layer of cream/yogurt. Place the reserved pieces of rhubarb on the top.  Serve immediately, or keep in the fridge for a couple of hours until required. 
 
To ‘upgrade’ the trifle:
Use Strawberry or Rhubarb flavoured yogurt. Or finely chop two pieces of stem ginger (in syrup) and fold into the yogurt/cream mix with a spoonful of the syrup.
Sprinkle a few drops of Kirsch/Sloe Gin/Rhubarb Gin over each layer of cake.
 
Whatever your plans this holiday weekend (shopping, cooking or just relaxing), I hope you have an enjoyable one.
 
Kind Regards
 
Sue Lang
Black Cat Farm Shop
c/o Roxton Garden Centre
Bedford Road, Roxton
Beds. MK44 3DY
07522 559010
www.facebook.com/blackcatfarmshop
@blackcatfrmshp
 
Open:  Weds 10-4, Thurs 10-4, Fri 9-4, Sat 9-4, Sun 10-4
 
 
Copyright © 2016 Black Cat Farm Shop, All rights reserved.


Our mailing address is:
Black Cat Farm Shop
c/o Roxton Garden Centre
Bedford Road
Roxton, Beds.
MK44 3DY

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Black Cat Farm Shop · 154a Lower Shelton Road · Upper Shelton · Marston Moretaine, Beds MK43 0LS · United Kingdom

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