The supply of summer veg is finally slowing down, all beans have definitely finished. We have also had the last Plums and Damsons. We still have some white, black and purple aubergines available – they have been superb this year.
Have you tried the sweetcorn yet? It really is delicious. My favourite way to eat it is boiled for about 4 mins, then served with butter and black pepper.
We have lots of leafy green veg available now – both Kales – Cavalo Nero and Curly Kale, plus Spinach and Cabbage. My favourite ways to eat all of these is to shred them finely, and stir fry quickly with some garlic and a little chilli – what’s your favourite way to cook and eat leafy veg?
The forecast is looking great for this weekend, we have plenty of charcoal in stock for the last few BBQ’s of the season, and lots of salad stuff too.
Are you planning on making your own chutneys this year? We do have some windfall apples that are perfect to use. They are on the trolley out the front. If you need any inspiration or recipes to make your own let me know, I have lots of books we can have a trawl through.
What’s in stock in the shop this week:
Advance notice for Veg Box customers: We are going away Friday 9th to Friday 16th October (this replaced our cancelled holiday from April). Linda will be in the shop again. However, please note there will be NO Veg Boxes w/c 12th October. I have contacted everyone affected to check if you’d like to change delivery week (if Fortnightly), or increase your box size for w/c 5th October. If you haven’t replied please let me know that you’re either fine to miss that week, or you’d like some other option. I will put a reminder note in your boxes w/c 28th September as a final reminder.
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: second early potatoes (we're between varieties at the moment), loose and bunched carrots, loose and bunched beetroot, cabbages, red and white onions, butternut squash, sweet potatoes, garlic, mushrooms, spinach, broccoli, marrow, aubergine (including white ones), chillies (Serenade, Fresno and Jalapeno), cauliflower, green and yellow courgettes, Curly Kale, sweetcorn, Cavalo Nero Kale, Red Cabbage.
Salads: little gem lettuce, cucumber (large and small), tomatoes (beef, salad and 2 types of cherry), celery, salad onions, rocket, peppers, radishes.
Fruit: Local new season Apples and Pears (Cooking and Eating varieties, changing all the time now), Rhubarb, English Raspberries, 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 14th 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 12th September.
Thanks for all the eggs boxes and plastic punnets. You’re welcome to return egg boxes for re-use, but we don’t need any more punnets now, so you can put them in your recycling bin. Thank you.
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
If you got a bunch of Cavalo Nero in your veg box this week and are wondering what to make with it - this is a very easy and tasty mid-week meal.
Orecchiette with Cavolo Nero
INGREDIENTS (serves 4)
1 bunch cavolo nero
125ml extra virgin olive oil
2 garlic cloves, finely chopped
2 long red chillies, seeds removed, finely chopped
3 anchovy fillets in oil, drained
Finely grated parmesan, to serve
1. Blanch the cavolo nero in boiling, salted water for 1 minute. Drain, refresh and finely chop. Set aside.
2. Place half the olive oil in a large frying pan over medium-low heat. Add the garlic, chilli and anchovies and cook, stirring, for 1 minute or until fragrant and the anchovies have melted. Add the cavolo nero and 1 tablespoon olive oil, tossing to combine.
3. Meanwhile, cook pasta in a large pan of boiling, salted water according to packet instructions. Just before the pasta is al dente, ladle 1/2 cup (125ml) pasta water into the frying pan with the cavolo nero mixture. Drain the pasta, then add to the frying pan. Increase heat to medium, then toss well for 1-2 minutes, making sure the cavolo nero mixture is evenly mixed through the pasta.
4. Drizzle the pasta with the remaining 2 tablespoons olive oil, season with salt and pepper, then serve immediately topped with finely grated parmesan.
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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