Autumn veg is rolling in. This is last week of salad items in the veg boxes, but they will be available to order as extras and substitutes, and in the Salads fridge. From next week we will have both Parsnips and leeks.
From tomorrow we will have pumpkins available. I know that Halloween is going to be very different this year - so you’ll be pleased to hear that our pumpkins are great for eating as well as carving.
We do have a range of Deli items in the fridge near the front window. From Wobbly Bottom Goats, Bevistan Sheep’s, and Bedfordshire Camembert Cheeses; pork pies, pasties and sausage rolls from Parkside Farm Shop; scotch eggs and ham from Southalls Butchers; Bevistan Sheep milk yogurt and a range of Olives from the Real Olive Company.
The Garden centre is getting themselves ready for Christmas, more news in next week’s newsletter.
On the subject of Christmas, here are a few more gift ideas available in the shop.
And finally, as in previous years I will be encouraging as many customers as possible to place Christmas orders. Pretty much everything you need for a great celebration can be Pre-ordered including your Turkey and all the trimmings (from Southalls butchers), gammons and other meats, vegetables (including sprouts!), cheeses, bread, eggs, biscuits, cranberry relish and even Christmas puddings! Forms will be available from the end of November. We will be able to deliver within a 10-mile radius of the shop, but we cannot deliver chilled items.
I know that Christmas seems a long way off at the moment, and we don’t know yet if we’re going to be allowed to have get togethers. However, it doesn’t hurt to have a think about what you might need. Let us take the strain out of your Christmas find shopping.
What’s in stock in the shop this week:
Just to confirm that we are not away now next week, so veg boxes will be delivered as normal.
Available in the shop as ‘extras’ or ‘substitutes’ for your box are:
Veg: Marfona potatoes available loose, and 7.5kg bags of Casa Blanca (both white varieties), loose and bunched carrots, loose and bunched beetroot, Hispi cabbages, red and white onions, butternut squash, sweet potatoes, garlic, mushrooms, spinach, broccoli, marrow (last few), last few aubergines (including white ones), chillies (Serenade, Fresno and Jalapeno), cauliflower (including Romanesco), courgettes, Curly Kale, last of the sweetcorn, Cavalo Nero Kale, Red Cabbage, white cabbage and a few flat and runner beans.
Salads: little gem lettuce, cucumber (large and small), tomatoes (beef, salad and 2 types of cherry), celery, salad onions, rocket, peppers.
Fruit: Local new season Apples and Pears (Cooking and Eating varieties, changing all the time now), locally grown Grapes.
Don’t forget that we can also include eggs, preserves, apple juice and bread with your order.
What’s in the veg boxes this week:
This is the list of veg that will be in the box’s w/c 5th October 2020.
Please confirm any changes (size of box, frequency, if you wish to cancel, or add any additional items from the lists above) by the end of Saturday 3rd October.
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.
Recipe of the week
For those with courgettes in their boxes this week, this might be the perfect recipe for you to try:
Creamy courgette lasagne
9 dried lasagne sheets
1 tbsp sunflower oil
1 onion, finely chopped
700g courgette (about 6), coarsely grated
2 garlic cloves, crushed
250g tub ricotta
350g jar tomato sauce for pasta
- Heat oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.
- Meanwhile, heat the oil in a large frying pan, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.
- In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.
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
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