The nights are really drawing in now, but we can help you feel warm inside and outside. From logs and kindling, to pies and fruit and veg, to recipe suggestions for mid week suppers and bigger meals - we have lots of ideas to make you feel toasty.
Now we are well into autumn, this seasons vegetables are plentiful. My favourites are Cavalo Nero kale (which isn’t bitter at all), and Curly Kale. Both are great steamed or stir fried. If you like to ‘hide’ veg in things, they make perfect additions to lasagnas, stews and curries.
We are taking part in the NHS Track & Trace initiative. If you have a suitable smart phone, please scan the QR code when you enter the shop. The garden centre and restaurant also have their own codes, so if you visit them please scan them too. In these difficult times we need as many tools as possible to help us eradicate this virus.
Bedford’s #fiverfest has got off to a great start. Our deal for £5 is 2 jars of preserves - usually £5.50. This deal is in place until 24th October. We have maps in the shop showing all the participating places (shops, cafes, restaurants etc) or you can find them here: https://www.towncentrechampions.co.uk/whos-in1
We had a very good day on Saturday sorting out our log stores - I think we’ve enough cut to last the winter now! Thanks to Linda for being in the shop. As our friend Kate says ‘As the saying goes, a wood fire heats you three times. Firstly when you fell the tree and move the timber, secondly when you cut it up and thirdly when you burn it!’
Well we didn’t fell most of the trees, but shifting all the wood I and out of log stores certainly warmed us up!
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 in 25kg sacks to order, 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); 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, rocket, peppers, radishes.
Fruit: Local new season Apples and Pears (Cooking and Eating varieties, changing all the time now), Quinces and locally grown Grapes.
What’s in the veg boxes this week:
This is the list of veg that will be in the box’s w/c 19th September 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 17th September.
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.
Recipe of the week
Two recipes this week, one with Pumpkin, and the other uses Red Cabbage.
Pumpkin Spiced scones
If you’re planning on carving a pumpkin for Halloween, don’t throw the flesh away – these are delicious.
450g self-raising flour , plus extra for rolling
100g cold butter
50g golden caster sugar
1-2 tsp pumpkin spice (or mix ½ tsp cinnamon, ¼ tsp ginger, a good grind of nutmeg and a pinch of allspice)
200g cooked pumpkin
butter or cream cheese flavoured with a pinch of cinnamon, to serve
- Heat oven to 220C/200C fan/gas 7. Put the flour in a bowl and coarsely grate in the butter (dipping the butter into the flour can make it easier to grate; do this as often as you need). Use a butter knife to stir the butter into the flour, then mix in the sugar and spice.
- Add the pumpkin and 80ml milk to the flour mixture and quickly stir everything together. Add more milk if you need to.
- Tip the mixture onto a floured surface and lightly bring together with your hands a couple of times. Roll out until 4cm thick and stamp out rounds with a 7cm cutter. Re-shape the trimmings until all the dough has been used. Place the rounds on a lightly floured baking sheet and brush the tops with any remaining milk. Bake for 10-12 mins until risen and lightly browned.
Red cabbage and chorizo tacos
This is a really easy and quick recipe, perfect for midweek meals – and a great way to use the red cabbage in next week’s veg box.
1 small red cabbage , finely sliced
3 limes , juiced
1 small bunch of coriander , finely chopped
2 tbsp olive oil
¾ of a 250g chorizo ring , chopped
2 red onions , finely sliced
2 large peppers , sliced
2 large garlic cloves , crushed
2 tsp hot smoked paprika
2 x 400g cans pinto beans , drained and rinsed
8 small soft corn tortillas
1 ripe avocado , cubed
- Toss together the cabbage, lime juice, coriander and ½ tsp salt in a bowl, then set aside.
- Heat the oil in a non-stick frying pan over a medium heat. Add the chorizo and fry for 5 mins, then tip in the onion and pepper along with a pinch of salt and fry for 7-10 mins, or until the onions are golden and the peppers are beginning to soften. Stir in the garlic and paprika and fry for a further minute. Add the pinto beans and roughly crush half of them in the pan with the back of a wooden spoon. Season well and stir everything together.
- Warm the tortillas through in a dry frying pan over a medium heat for around 30 seconds on each side. Fill with the bean mixture, red cabbage and the avocado.
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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