From Saturday we will be allowing two customers/household groups into the shop at any one time. This is in line with government guidance for the 1m+ self-distancing. If you would prefer to be the only customer in the shop please let me know so that I can ask other customers to wait outside.
Thanks to Linda for looking after the shop last weekend, I had a few restful-ish days off which I was very grateful for.
Veg box numbers are stablising, and from next week we are adjusting the delivery days again (we will email you directly if your day is going to change). This means that I will be able to open for longer hours at the end of the week. So from Wednesday 8th July opening hours/days will be:
Wednesday 10:30 to 3:30pm
Thursday 10:30 to 3:30pm
Friday 10am to 4pm
Saturday 10am to 4pm
The Garden Centre are re-opening their restaurant from Saturday 4th July. They will be serving a limited menu, however on a Sunday they are still planning to have a carvery. Tables are limited, so you may need to wait until you can be served. Please be patient with them, this situation is not their fault. The garden centre toilets will also be open for all.
What’s in stock in the shop this week:
Additional items that you can have in your boxes (as well as eggs) are:
Veg: new potatoes, loose and bunched carrots, bunched beetroot, cabbages, broad 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 and lots of courgettes.
Salads: little gem lettuce, cucumber (large and small), tomatoes (salad and cherry), celery, salad onions, rocket, peppers.
Fruit: Eating apples, Bramley apples, Rhubarb, English Strawberries - and the main Cherry harvest from the farm in Aspley Guise starts next week, so we’ll have lots! The price for the cherries is the same as the last 3 years at £8 per kg.
In the veg boxes w/c 6th July will be:
Loose (new season) British carrots
French Beans (or Flat Beans depending on how many I can get of each)
Please let me know by the end of Saturday 4th July if you would like any changes/extras with your box.
Thank you again to everyone who has returned eggs boxes, I am very grateful. Don’t worry if they are branded Tesco etc. I can work around that. If you have any plastic punnets around it would be great to have them for the cherries to be weighed into.
Recipe of the week
I’ve recently subscribed to the BBC Good Food magazine – in need of a recipe this evening I opened the latest magazine and found this! Perfect if you had a bag of spinach with this week's veg box and you haven’t yet worked out how you’re going to use it.
I’m planning on making this tomorrow, but with some added bacon, and I’ll be using Puff Pastry (top and bottom) as our local Coop didn’t have any Filo.
Bombay potato & spinach pies
These spicy filo pies are ideal for a lunch with salad or as part of a buffet
For the filling
1¼kg large waxy potato such as Charlotte, halved
2 onions, chopped
1 tbsp cumin seed
1 tbsp black mustard seed
2 tbsp finely chopped ginger
2 red chillies, halved, deseeded and sliced
3 tbsp korma paste
400g bag fresh spinach
4 tomatoes, chopped
small bunch coriander, chopped
For the pastry
270g pack filo pastry (6 large sheets)
50g melted butter
1 tsp black mustard seed
- Heat oven to 190C/170C fan/gas 5. To make the filling, heat a pan of salted water. When boiling, add potatoes and boil for 15 mins until tender. Melt the butter then fry the onions for a few mins. Add cumin, mustard seeds, ginger and chillies and fry, stirring occasionally, for about 7 mins until soft. Stir in curry paste.
- Cook the spinach in the microwave on High for 5 mins. Drain and squeeze out as much liquid as you can, then chop it. Drain the potatoes and tip them into the spice mixture. Crush lightly to break them up into chunks rather than mash. Toss in the spice mixture with plenty of salt to coat them, then add the spinach, tomatoes and coriander.
- Carefully unroll the pastry and brush 2 x 20cm loose-bottomed sandwich tins with some butter. Brush the first sheet of pastry and lay it in and across the tin so that it hangs over the side. Do the same with another sheet of pastry to cover the other side of the tin (so the two form a cross), butter and fold the final sheet in half and lay it in the base of the tin to create a firm base. Do the same with the other tin and remaining pastry.
- Spoon the filling into the tin and fold up the pastry that is overhanging so that it covers the filling. Brush generously with the remaining butter and sprinkle with seeds. Bake for 35 mins until golden and crisp. Serve with a salad and mango chutney, or a raita made by mixing plain yogurt with mint sauce or jelly, if you like.
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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