Lots of lovely fresh fruit and veg in the shop this week, we seem to have a slight glut of aubergines and courgettes at the moment!
For fruit lovers, I’ve boon told that Victoria Plums will be available within the next few weeks.
We have plenty of Cherries from Aspley Guise still – ‘Penny’ is the variety being picked at the moment.
A neighbour is selling lots of 1L Kilner/L e Parfait jars that are very suitable for homemade pickles and bottled fruit and veg. They’ll each have a brand-new sealing ring. If you’re interested please let me know, I will have a stock in the shop. Brand new they cost around £4 each, these will be £1.50 each.
I’ve been approached by a young lady called Amber who has grown lots of gorgeous flowers for her brother’s wedding, but sadly it’s been postponed until next year. She really doesn’t want the flowers to go to waste, so she’s making up these gorgeous hand tied posies. They’ll cost around £8-£10 depending on the size and number of flowers used.
We need about 48 hours’ notice for them to be cut and delivered to the shop so that they are as fresh as possible for you. Please give me a call or email if you would like a bunch or two.
24th July sees another ‘new normal’ for the shop in that everyone will be required to wear a face covering. These can be a paper or cloth mask, a scarf or visor. If you have a medical or other reason for not wearing one please let me know that as you enter the shop. Thank you for your support in this matter.
- Don’t forget, we’re all in this together.
- Anyone can catch it, and anyone can pass it on.
- We don’t know we’re infected for 5 days.
- We’re doing this to keep each other safe.
What’s in stock in the shop this week:
Available as ‘extras’ or ‘substitutes’ for your box are:
Veg: new potatoes, loose and bunched carrots, bunched beetroot, cabbages, broad beans, French beans, flat beans, red and white onions, butternut squash, sweet potatoes, garlic, mushrooms, spinach, broccoli, marrows, aubergines (including white ones), chillies (Serenade, Fresno and Jalapeno), cauliflower, lots of courgettes and a few globe artichokes.
Salads: little gem lettuce, cucumber (large and small), tomatoes (beef, salad and cherry), celery, salad onions, rocket, peppers.
Fruit: Rhubarb, English Strawberries - and of course Cherries! Last years’ stored apples have just about finished, so we won’t have any in the shop now until the new season ones start in August.
What’s in the veg boxes this week:
This is the list of veg that will be in the box’s w/c 20th July
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 18th July.
New potatoes (from Bedfordshire)
Thank you for all the eggs boxes and empty plastic punnets, they can (and are!) be re-used.
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
Recipes of the week
Chocolate courgette cake
Grated courgette gives this cake a lovely moist texture - a great way to use up a glut from your garden - and whatever the weather, everyone needs 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. Serve with a cup of tea or enjoy as a pud with a spoonful of something creamy.
Cherries in Brandy
Whilst there are so many cherries about, I am tempted to make some of these. Gorgeous spooned over ice cream, used as a topping on a cheesecake, or just spooned from the jar they are really lovely. They take about 4 weeks to be ready, but can easily be kept to be given as gifts at Christmas. You can make these with the sweet black cherries, but Morrello cherries also work well.
I’ve seen various recipes that either make a sugar/brandy syrup that you pour over the cherries, or you put everything cold into jars and shake every couple of days to dissolve. The quantities are roughly the same for either method.
1kg cherries (washed, with either stalks on, or stalks removed and pitted)
330g caster sugar
1 Cinnamon stick
Dissolve the sugar in the brandy with the cinnamon stick over a gentle heat, place cherries in a large glass container, and pour the syrup over. Seal tightly and store in a cool dark place, turn the jar over every couple of days.
Place pitted cherries in a jar with the cinnamon stick. Pour in the dry sugar, shake so that cherries are all covered. Pour over the brandy, shake well. Store in a cool dry place, shake every day for a week.
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
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