This weeks news from the Black Cat Farm Shop
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Thank you to everyone who has been coming into the shop recently. Unlike some supermarkets we haven’t abandoned self distancing, and we do ask that we only have two household/customers groups in at a time. Things are a lot less stressful for everyone. Hand sanitizer is still available, and we ask you to use it before entering the shop. It’s been really nice to have time to chat to people – one of the most enjoyable aspects of having the shop. Recipe swapping comes a close second, and Maria from Bedford gave me a few ideas on how to use the White Aubergines that we have in the shop at the moment (more recipe ideas will be in next week’s newsletter!).
Did you know that we do discount some items that are sold from the freezer? Any meat, pies, bread, cakes or scones are 10% off their marked prices. Why not check out what’s in there next time you’re in the shop?

We are due a delivery of cheeses on Friday from Wobbly Bottom Cheese in Hitchin. They make their own goats, sheep and cows milk cheeses. Don’t gorget we also stock Bedfordshire Camembert and Bevistan Sheep’s cheese (Plain, Smoked and Hard Tomme) cheeses.
This cooler weather has made me wish for warm food – and pies are the perfect thing. We 7 different flavours of pies – all lovely reheated until piping hot and served with lovely new season vegetables.
Talking of Veg – I managed to get some fresh peas this week, they are ‘petit pois’ sized and really sweet. We have lots of aubergines – large white and large black, plus thin black and thin purple ones. Do you like aubergines – if so please feel free to share your favourite recipes with me.
And talking of fruit – the Cherry Season has officially started. We are holding the price at £8.00 kg, the same as last year and the year before. Grown locally in Aspley Guise they are a seasonal treat, but please be warned they are only around for another 4 weeks or so.
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), Broad, French and flat beans, 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: Eating apples, Bramley apples, Rhubarb, English Strawberries - and of course Cherries! We do have a limited amount of red (dessert) gooseberries, redcurrants and blackcurrants.
What’s in the veg boxes this week:
This is the list of veg that will be in the box’s w/c 13th 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 11th July.
New potatoes (from Bedfordshire)
Loose carrots
Red Onions
Beetroot bunch

Thank you for all the eggs boxes and empty plastic punnets, they can all be re-used.

We do have limited capacity to take on new veg box customers. If you are interested in this, please give me a call or drop me an email.
Recipe of the week

To celebrate the Cherry harvest, here are two great recipes for you to try.
Cherry Bruschetta
Ripe sweet cherries, creamy ricotta and salty prosciutto combine beautifully on these little toasts
1 loaf ciabatta
extra virgin olive oil
100g ricotta
12 cherries
80g prosciutto
  1. Heat the grill to its highest setting. Cut the ciabatta into 12 slices, then brush each slice on both sides, with a little extra virgin olive oil. Grill the bread for 2 mins each side.
  2. Spread over the ricotta. Pit and halve the cherries and arrange them on top of the bruschetta with the prosciutto. Drizzle over some more olive oil to serve.
Fruit & Almond Clafoutis
This pudding can be made with stoned cherries
a little oil or softened butter, for greasing
400g mixed blackberries, blueberries and raspberries
For the batter
50g ground almond
2 tbsp plain flour
100g golden caster sugar
2 eggs
2 egg yolks
250ml double cream
  1. Heat oven to 190C/fan 170C/gas 5. Oil or butter a 23cm flan dish or tin (not loose-bottomed) and scatter the berries over the base.
  2. Whizz all the batter ingredients in a blender until smooth, pour it over the fruits and bake for 20-25 mins until risen and golden brown. Serve warm.
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
Open Wednesday 10:30-3, Thursday 10:30-3, Friday 10:30-3, Saturday 10:30-3, Sunday Closed

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Black Cat Farm Shop
c/o Roxton Garden Centre
Bedford Road
Roxton, Beds.
MK44 3DY

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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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