We've been super busy planting this week, taking advantage of the recent dry and sunny spell before the hopeful March rain arrives.
Some of our winter crops are now coming to an end - this week sees the end of our squashes (which are now almost too hard to peel!), as well as the last of our sprout stalks.
This is the first reminder of the imminent 'hungry gap' (which usually occurs in April and is essentially the gap between the end of the winter and start of the summer harvests).
But, a bit of a Brucey bonus: our over-wintered crops will be available from mid-march - these are the winter crops that have another spurt of growth during the warmer spring weather, just before dying off (spinach, green chard & rainbow chard).
Next week should see the return of our watercress and the divine wild garlic - so plenty to keep you engaged over the coming weeks.
As the hares retreat to breed (March - April), in what seems like perfect harmony, our guinea fowl are now fat enough to eat. Half way between a pheasant and a chicken, these petite birds are great braised, roasted or even stuffed with our end of season stewing apples (only £1/kg). This week we are offering legs, supreme, jointed and whole birds at an introductory price.
After enjoying Philippe's pear and apple tartes for the past 6 months, we have finally been able to coax some savoury dishes from our French chef's kitchen. He is making quiche for us this week (£1.69 for a 200g slice or £4.99 for a 600g quarter) as well has his own Franco/British fusion: Sausagemeat, Apple and Raisin Tarte (again £1.69 for a 200g slice or £4.99 for a 600g quarter). If his sweet baking is anything to go by, I would definitely give this a try.
And finally, to welcome the onset of spring, we are offering complimentary daffodils with every order this week. Happy shopping.
No comments:
Post a Comment