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This weeks news from the Black Cat Farm Shop
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We’re well into summer glut time – this week we have 5 varieties of Tomatoes, 3 types of green Beans, 4 types of Aubergine’s and about 5 varieties of courgette’s – including some lovely stripy yellow ones grown by Paula and Len in Bromham.  There are plenty of Plums around – Victoria, Jubilee and Golden plums. We even had a box of Nectarines grown by a customer in Great Barford! Hopefully they will be able to pick some more for us in the next few days.  Hopefully we will be able to have some Discovery apples soon, they are one of the first ready to pick by mid-August.
 
During these ‘new’ times you may be wondering how best we would like you to pay for things in the shop.
Our preference is by card (sorry we can’t take American Express). However, we will take cash, but as 95% of people are paying by card currently, we just don’t hold much change in the shop. So please, if you’re only buying a couple of things please use a smaller note – we’ve had a few people recently paying for things less than £2 with a £20 note. It just isn’t fair.  If you need change, please go to the post offices in Roxton, Great Barford or Eaton Socon (which are the closest).  Just to confirm that our card reader does take contactless payments, even Apple watch/phone payments.

 
I’d like to welcome our newest veg box customers – we do have capacity to take on new customers now. Please email me for more info blackcatfarmshop@btinternet.com

Thank you to every one of you for wearing a face covering in the shop - we truly appreciate how uncomfortable they are. so far we have had around 98% compliance. We do have traple layered fabric masks for sale in the shop at £4 each if you forget yours.
What’s in stock in the shop this week:
 
Veg: second early potatoes (Marfona – still scrapable, but you can also roast them), loose and bunched carrots, loose beetroot, cabbages, French beans, flat beans, runner beans, red and white onions, butternut squash, sweet potatoes, garlic, mushrooms, spinach, broccoli, marrows, aubergines (including white ones), chillies (Serenade, Fresno and Jalapeno), cauliflower and lots of courgettes.
 
Salads: little gem lettuce, cucumber (large and small), tomatoes (beef, salad and 3 types of cherry), celery, salad onions, rocket, peppers.
 
Fruit: Rhubarb, English Strawberries, English Raspberries, Plums and Greengages plus a few nectarines.
 
 
What’s in the veg boxes this week:
 
This is the list of veg that will be in the box’s w/c 10th August.
 
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 8th August.
 
New potatoes (from Bedfordshire)
Loose carrots
Red Onions
Lettuce
Tomatoes
Cucumber
Salad Onions
Marrow
Beans (we will have French, Flat and Runner). Please let me know if you have a preference, each box will probably have a mix of at least two of them).
Broccoli
 
 
Thank you for all the eggs boxes and empty plastic punnets, they can (and are!) being re-used. A gentle reminder to the veg box customers to leave your empty box out for us to collect and re-use – thank you!
 
 
Just a little heads up for the end of August. Hopefully (!) Danny and I are going to have a few days away from the Thursday before the Bank Holiday weekend. We’re planning to have all the veg boxes delivered on the Tuesday and Wednesday that week. We will contact you individually if your delivery day is likely to change. If you’re planning on going away, please don’t forget to tell us!

 
Recipes of the week
 
Here’s a couple of recipes that contain green beans.
 
Noodles with turkey, green beans & hoisin
 
Ingredients
100g ramen noodles
100g green beans, halved
3 tbsp hoisin sauce
juice 1 lime
1 tbsp chilli sauce
1 tbsp vegetable oil
250g turkey mince
2 garlic cloves, chopped
6 spring onions, sliced diagonally
 
Method
  1. Boil the noodles following pack instructions, adding the green beans for the final 2 mins. Drain and set aside.
     
  2. In a small bowl, mix together the hoisin, lime juice and chilli sauce. In a wok or frying pan, heat the oil, then fry the mince until nicely browned. Add the garlic and fry for 1 min more. Stir in the hoisin mixture and cook for a few mins more until sticky. Finally, stir in the noodles, beans and half the spring onions to heat through. Scatter over the remaining spring onions to serve.
 
If you wish to use beef or lamb mince, once the minced is browned strain off any excess fat/liquid before adding the garlic.
 
Also delicious using Quorn mince.
 
 
This is a great side dish for any roast, sausages, chops etc.
 
Garlicky green beans
 
Ingredients
300g green bean, trimmed
2 garlic cloves, sliced
2 tbsp olive oil
 
Method
  1. Cook the green beans in boiling water for 2-3 mins until just tender, then drain well and steam-dry for a min.
     
  2. Meanwhile, gently fry the garlic in the oil until pale golden – no further. Toss with the beans, season and serve.
 

 
 
Whatever your plans this weekend (shopping, cooking, gardening 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
blackcatfarmshop@btinternet.com 
Open Wednesday 10:30-3, Thursday 10:30-3, Friday 10:30-3, Saturday 10:30-3, Sunday Closed

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Bedford Road
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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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