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This weeks news from the Black Cat Farm Shop
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We had a lovely break up in Scotland over Easter. The weather was glorious, and it was great seeing family, and exploring a new area (to us). If you love Whisky, then Speyside is brilliant as there are so many distilleries close together. The coast was close by, and the Cairngorms on the other side – lots to see and do. Thank you to Linda for looking after the shop again.

 

We’ve another bank holiday this weekend, and whilst the forecast is looking cool – Monday at least should be dry. We have some BBQ meats in stock – just in case you’re tempted to cook dinner outside.

On Saturday Linda will be back in the shop in the morning, I am going to be at Bromham Mill Farmers Market.  This market has been going for quite a while, and they’ve always wanted a stall selling fresh vegetables – happy to help them out! The market is open 10-1.

 

On Bank Holiday Monday the shop will be shut (as we are every Bank Holiday Monday), but I will be at Ickwell May Day event near Biggleswade. This is a great event and has being going for over 450 years. Lots of stalls, BBQ and of course the May Queen procession and dancing round the May Pole.

 

This weekend we have Jo’s Loaves Sour Dough bread in the shop. This has moved to the first weekend of then month to help Jo out. Every other weekend we will also be getting Sour Dough Bread from Companions in Bedford.

 

New in the shop this week - Cornish New Potatoes! They are expensive this week, but will come down in price.

 

We have a new supplier of crafted items. Louise from Tip Top is based in Wyboston and makes unique tote bags, purses, pouches and all types of hand made and personalised items. She can take commissions if you see something you like but want a different pattern or colourway.  www.facebook.com/tiptopbylou

Recipe of the week

Asparagus (indoor from Wyboston and outdoor from Royston) is plentiful at the moment. Here’s a great recipe that is perfect for a mid week meal. Super easy to make, tasty and filling too.

 

Asparagus and Meatball Orzo

Serve 4

 

Ingredients:

Pack of 12 pork meatballs

500g pack orzo pasta

Large bunch of asparagus (ours weigh a minimum 250g which is perfect). Sliced lengthways if thick spears.

200g tub of crème fraiche.

 

Method.

  1. Heat the oven to 180C/Gas 4. Put the meatballs on a tray, season with salt and pepper and cook for 20 minutes until cooked through. You can also pan fry the meatballs if you like them a little crispier on the outside.
  2. Bring a large pan of water to the boil – when boiling add the pasta and cook for 4 minutes. Add the asparagus and cook for another 4 minutes. Drain well, and leave the pasta and asparagus in the pan.
  3. Tip in the cooked meatballs and the crème fraiche, mix well and season with salt and pepper.
  4. Serve immediately into warmed bowls. Sprinkle with a little grated parmesan if liked, and a crisp salad alongside.

Whatever your plans this 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.blackcatfarmshop.co.uk
www.facebook.com/blackcatfarmshop
Open Wednesday 10-4, Thursday 10-4, Friday 9-4, Saturday 9-4, Sunday 10-4


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Black Cat Farm Shop
c/o Roxton Garden Centre
Bedford Road
Roxton, Beds.
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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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