Wednesday 15 February 2012

This Week At Farm Direct....

Fighting off the snow, frost and oversized wood pigeons, it's never a dull day on our farms. A white blanket still coats much of our veg and with temperatures as low as minus 13C over the weekend, we have lost a few crops that may have otherwise lasted until the end of the month.

Fortunately it's getting warmer and as shooting has resumed this week we are able to bring you hare, rabbit and woodpigeon - the return of our really wild game. If you are not quite ready to face the great outdoors, we have plenty to keep you busy; Phillip explains how to use our ducks to make confit (reduced to £5.99/kg), while we also have smoked ham hocks from Dorset Farms (ideal for terrines or warming soups). Otherwise, sit back and relax with our new home-made dishes, and a bottle of Hepworth Prospect.

To kick start lent, Tuesday the 21st Feb marks Shrove Tuesday, the traditional time to use up your rich foodstuffs (butter, eggs, milk, sugar) before the 40 days of fasting. Take a look at our Shrove Tuesday section for a reduced price pancake making kit, recipes and whole load of toppings - there really is no excuse this year not to make your own.

From the Curious Yellow Kafe kitchen, Shokoh is making Swedish beetroot salad, stewed lentils, winter coleslaw and apple compote for us this week. If you would like to have a go at making your own compote, stewing apples are now available at only 70p/kg.

From the New Breed Sausage company we have chicken & red pepper, Creole smokey, pork, bacon & sage, steak & Guinness and venison & red wine sausages. Give them a try and tell us what you think.

This week have a new beer for you to sample - the Hepwoth Prospect is an organic bottle conditioned beer, with a complex aroma of leafy hops, woody notes, tart lemon fruit and a cracker-like malt, only £2.60.

And finally, we are extending our order deadlines (excluding bread) to 7am on Friday mornings. Hopefully this will provide that extra bit of time to ensure you get what you want for the weekend.

No comments:

Post a Comment