Hello everyone, I hope this finds you well.
It has been another busy week with veg boxes being delivered, collected and of course the shop being open. Things are settling down into more of a routine now, but there has been one thing bugging me since I reopened the shop – some (and it is only a very few) customers either ignore, or aren’t respecting the request for only one customer / household group at a time in the shop. The shop isn’t large enough to have more customers in and obey social distancing rules. It is also impossible to have a one-way system in operation.
This week I have placed the A board with an even larger sign right in front of the door, and it does seem to be working. Please – if you come to the shop, check if there is already a customer inside and wait outside. You will need to be prepared with either a sun hat or umbrella. Please do not be offended if you are asked to wait outside. What we are implementing is exactly the same as every other shop in the country. We ALL have a responsibility to keep ourselves and each other safe. We will not tolerate rude or abusive customers.
Almost every outdoor event that I’d planned to attend in 2020 has been cancelled, except for Potton Four Seasons market. We missed the Spring one (March 21st) as by that stage we’d got virtually nothing left in the shop. So this Saturday (20th June) is the summer event, held on the market square between 9am and 1pm. The stalls will be spaced out, and a one way system will be in operation. We hope to see you there! Linda will be back in the shop that morning.
Just to let you know that I am planning on taking a couple of days off at the end of next week. I will be doing all Thursday, Friday and Saturday deliveries on the Thursday morning. All the bread and milk customers will be able to collect their goods from the Thursday morning too. We’re not going anywhere, but I do need a few days to sort some things at home, and also re-build the shop’s website as the old provider is being switched off at the end of June. Linda will be in the shop, with our usual hours of 10:30 am to 3pm Weds-Sat.
Can I make a plea please? For all veg box (and shop) customers who buy eggs from us – can you please return the boxes? There is a real shortage in the UK at the moment, and I have almost run out. If you wish to bring your own storage boxes that’s absolutely fine.
What’s in stock in the shop this week:
So, what will be in next week’s veg boxes? Well some of the summer veg has started to come through now, flat beans and French beans in particular.
Veg: new and baking potatoes, loose and bunched carrots, bunched beetroot, hispi cabbages, broad beans, red and white onions, butternut squash, sweet potatoes, garlic, mushrooms, spinach, broccoli, aubergines, peppers, chillies (Fresno and Jalapeno), French and flat beans and courgettes. I have seen some cauliflowers about, but they are still pricy.
Salads: little gem lettuce, cucumber (large and small), tomatoes (salad and cherry), celery, salad onions, rocket.
Fruit: eating apples, Bramley apples, rhubarb, William pears, Gooseberries and English Strawberries.
What’s in the veg boxes this week:
Boxes being delivered in w/c 22nd June will contain:
Flat Beans (or French depending on quantity available)
Please let me know by the end of Saturday 20th June if you wish to swap anything from your box, or to order any extra items.
Recipe of the week
So if you don’t fancy having the courgettes from your box as a vegetable, how about making this delicious cake. It’s quite moist, so also lovely as a pudding with some cream, crème fraiche or ice cream. Don’t forget, if you’re struggling to get self-raising flour in the shops, we now stock it alongside plain flour and white/wholemeal bread flours.
Chocolate courgette cake
350g self-raising flour
50g cocoa powder
1 tsp mixed spice
175ml extra-virgin olive oil
375g golden caster sugar
2 tsp vanilla extract
500ml grated courgette (measure by volume in a measuring jug, but it's about 2 medium courgettes; if using 1 overgrown one, peel first and take out seeds)
140g toasted hazelnuts, roughly chopped
For the icing
200g dark chocolate, chopped
100ml double cream
- Heat the oven to 180C/160C fan/gas 4. In a large bowl, combine the flour, cocoa powder, mixed spice and 1 tsp salt. In another bowl, combine the olive oil, sugar, eggs, vanilla essence and grated courgette. Mix the dry and wet mixture until just combined, then fold in the toasted hazelnuts. Line a 24cm cake tin with greaseproof paper, then pour in your mixture. Bake for about 40-50 mins, or until a knife inserted into the middle comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool.
- To make the icing, place the chocolate in a bowl and bring cream to the boil in a saucepan. Pour the hot cream over the chocolate and stir until completely smooth and melted. Leave the icing to cool slightly and thicken, then spread it over the cake so it’s covered and the icing starts to drip down the sides.
Whatever your plans this weekend (shopping, cooking, gardening or just relaxing), I hope you have an enjoyable one.
Black Cat Farm Shop
c/o Roxton Garden Centre, Bedford Road, Roxton.
Beds. MK44 3DY
Open Wednesday 10:30-3, Thursday 10:30-3, Friday 10:30-3, Saturday 10:30-3, Sunday Closed
Data Protection Statement: You have kindly supplied your name and email address, for the express purpose of receiving news about the Black Cat Farm Shop. We will never sell or pass on these details to anyone else without your prior permission. You can Unsubscribe using the link below to stop receiving these emails. Your details are automatically deleted from the system.