I’m always on the lookout for new things to stock in the shop. This week we have a couple to let you know about!
totallycultured.co.uk are based in Little Paxton, and they make a range of Fermented products. We are starting to stock three of them – Classic Sauerkraut (with Carrot), Red Cabbage with Apple and Cranberry, and Kimchi. I love all three of them – you can find them in the Deli fridge.
bodyandmindbotanicals.com are based near Northampton. They make a range of teas which contain CBD Oil (the ‘good’ bit in Cannabis). We’ve stocked the teas for some time now – this week we have added Chocolate Drop (Dark, Mint and Orange flavours) to our stock. They are supposed to be really helpful if you suffer from stress, anxiety, insomnia, pain etc. Find them on brown wooden unit near the main door.
We’ve also had top up supplies from Jilly at ‘Just Biscuits’ near Aylesbury, and a lovely range of homemade cards from Claire at ‘Daisy’s Designs’ in Ampthill.
Yet again I am so impressed with the quality of products made in our local area.
It’s half term next week, and if you’re planning on some pumpkin carving, we can help you. We’ve lots in stock, grown by Paul and Len in Bromham. There’s another great recipe below using pumpkin – they’re delicious to eat as well as carve.
What’s in stock in the shop this week:
As always, if you are planning on being away please let me know so that we can cancel your box whilst you are away.
Available in the shop as ‘extras’ or ‘substitutes’ for your box are:
Veg: Marfona potatoes available loose and 25kg sacks, plus Sagitta and Maris Piper (both White) and Manitou (Red) in 25kg sacks to order, and 7.5kg bags of Casa Blanca )white variety); loose and bunched carrots; loose beetroot; Hispi cabbages; red and white onions; butternut squash; sweet potatoes; garlic; mushrooms; spinach; broccoli; marrow (last few); Cauliflower (including Romanesco); Curly Kale; Cavalo Nero Kale; Red Cabbage; White cabbage; Pumpkins and Crown Prince Squashes, Turnips and Swede.
Salads: little gem lettuce, cucumber (large and small), tomatoes (salad), celery, salad onions.
Fruit: Local new season Apples and Pears (Cooking and Eating varieties, changing all the time now), Quinces and locally grown Grapes. We also have some walnuts available.
What’s in the veg boxes this week:
This is the list of veg that will be in the box’s w/c 26th October 2020.
Please confirm any changes (size of box, frequency, if you wish to cancel, any additional items from the lists above) by the end of Saturday 24th October.
If you find that you’re not getting enough potatoes in your veg boxes, we can deliver the 7.5kg bags very easily to you. You can then substitute the potatoes from the box with something else.
A gentle reminder to the veg box customers to leave your empty box out for us to collect and re-use – thank you!
We do have capacity to take on new veg box customers. If you are interested in this, please give me a call or drop me an email.
The freezer at the shop is quite full at the moment – don’t forget you can get 10% of marked price for any meat, pies, bread, cakes or scones.
Recipes of the week
Two recipes again this week, one for Pumpkin, and the other using Beetroot which features in next week's veg boxes.
A perfect pudding, serve with ice cream, cream or crème fraiche.
750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
350g sweet shortcrust pastry
plain flour, for dusting
140g caster sugar
½ tsp salt
½ tsp fresh nutmeg, grated
1 tsp cinnamon
2 eggs, beaten
25g butter, melted
1 tbsp icing sugar
- Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.
- Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.
- Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.
- Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.
These brownies contain a lot less fat than traditional ones, but are just as delicious, and perfect for veg box customers who will be having beetroot in their boxes next week.
500g whole raw beetroot (3-4 medium beets)
100g unsalted butter, plus extra for the tin
200g bar plain chocolate (70% cocoa)
1 tsp vanilla extract
250g golden caster sugar
100g plain flour
25g cocoa powder
- Wear a pair of rubber gloves to stop your hands from staining, then top, tail and peel the beetroot – you’ll need about 400g flesh. Roughly chop and put into a large bowl. Add a splash of water, cover with cling film, then microwave on High for 12 mins or until tender. Alternatively wash and boil them whole, then allow to cool a bit and peel.
- Heat oven to 180C/160C fan/gas 4. While the beetroot cooks, butter then line a 20 x 30cm traybake or small roasting tin. Roughly chop the chocolate and cut the butter into cubes. Tip the cooked beetroot into a sieve, drain off any excess liquid, then put into a food processor or blender with the chocolate, butter and vanilla. Whizz until the mix is as smooth as you can get it. The chocolate and butter will melt as you do this.
- Put the sugar and eggs into a large bowl, then beat using an electric hand whisk until thick, pale and foamy, about 2 mins. Spoon the beetroot mix into the bowl (it won’t look too pretty at this stage, but bear with it), then use a large metal spoon to fold it into the whisked eggs. Try to conserve as much air in the mixture as you can. Sift in the flour and cocoa powder, then gently fold these in to make a smooth batter.
- Pour into the prepared tin and bake for 25 mins or until risen all over, with just the merest quiver under the centre of the crust when you shake the pan. Cool completely in the tin, then cut into squares.
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 10:30-4, Thursday 10:30-4, Friday 9-4, Saturday 9-4, 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.