Hi All

OPEN DAY SATURDAY NOVEMBER 21ST 11am – 3pm

In addition to the suppliers listed last week I have also had confirmation that the following will be in attendance
· Church Lench Honey – Graham Mullen will be attending with a mini Hive to talk about the
honey making process, and honey to sample from a comb
· The Harvington Handbells will be adding to the festive spirit between 12pm – 1.30 -
please come along and support, we are very grateful they have agreed to come and play!
· We will be collecting eggs at 11.30 and 1pm – children are welcome to come and help!
· Jo from “Just 4 Dogs” has also informed me that anyone who would like to bring their dog
along is welcome to join in a “taster” session…..These will be taking place in the field behind
the barn

NEW LINES – MEAT PIES MADE WITH OUR BRAMLEY APPLES
The Vale Pies have been a huge success “Best pie I have ever tasted” have been amongst the many positive comments we have received……

In addition we will have some small steak & kidney pies made with our braising steak – these are also selling very quickly

CHILLI SAUSAGES – This new line supplied by Teme Vale has also received excellent feedback – Chris will be here sampling many different flavours of sausage on the 21st November


GAME AVAILABLE THIS WEEKEND

We will have the following game available in the shop this weekend:
· Pheasant
· Diced Venison
· Venison Steak
· Wild Boar & Apricot Sausage
· Venison & Black Pepper Burgers

If you would like to order any of the game listed below, please send an email before next Tuesday for the weekend of the 21st November and I will do my best…….

· Pheasant
· Venison strip loin, saddle, shoulder, haunch on the bone and boned & rolled, burgers &
sausage with black pepper and cranberry
· Pigeon
· Guinea Fowl
· Quail
· Wild Boar saddle, haunch, burger & diced.
· Wild Hare

ELLENDEN HOME GROWN FRUIT & VEGETABLES

Purple Sprouting available again this weekend – picked straight off the field it sold very quickly last week…..

In addition we are hoping to pick sprouts, fresh from the field across the road.

APPLES
We have the following varieties of apples still available this week:
· Gala
· Cox

CHRISTMAS MEAT
The Christmas meat order form is available on the website
Please note on the Meat order form the price per kg of both the White and Bronze turkeys decreases as the size of the turkey increases.
Thank you again for orders placed this week.

FRESH MEAT AVAILABLE THIS WEEKEND
We will have the following meat available from Friday If you would like to order any of the following please let me know by calling the shop (01386 870296) or sending an email.

LIMOUSIN CROSS BEEF
Please note we WILL have our own FRESH beef available this week in the following cuts:

STEAK – Fillet, Sirloin Rib Eye & Rump
JOINTS Boned & Rolled – Sirloin, Topside, Silverside, Roasting Joints & Brisket. Fore Rib on the bone.
CASSEROLE cuts - Braising, Stewing, Shin & Mince

ELLENDEN SPRING LAMB – Please note we will have FRESH RYELAND lamb available this weekend.

LEG CUTS
On the bone
Steaks

SHOULDER CUTS
On the bone
Boned & Rolled

LOIN
Boned & rolled
Racks of lamb

BREAST
Boned & Rolled
Liver, Kidney, Neck

LONG COMPTON PORK - fresh
LEG CUTS
Boned & Rolled joints

SHOULDER
Boned & Rolled
Diced

LOIN
Pork Chops

BELLY
Boned & Rolled

FREE RANGE CHICKEN - fresh
WHOLE
FILLETS
THIGHS on the bone
LEGS on the bone

GAME – Listed at the top of this page

*************SPECIAL OFFER***********************
We are doing a special offer on frozen lamb chops over the next two weeks – when you buy two packs of frozen lamb chops you get the third pack free – please let me know if you would like any putting aside.

RECIPE OF THE WEEK – Thank you Paula
Venison Casserole
Serves 4

900g cubed venison
4 medium onions, sliced
2 cloves of garlic
2 sprigs of fresh thyme (or dried)
1 large parsnip
1 large carrot
1 medium squash
500ml beef stock
250ml red wine
2 tablespoons onion marmalade
1 heaped tablespoon plain flour
3 tablespoons olive oil
salt & black pepper

Pre-heat the oven to 140C/gas mark 2. Dust the venison in seasoned flour & then fry in small batches until brown. Place in a casserole dish. Fry off the onions & garlic & add to the venison with any remaining flour. De-glaze the pan with the red wine & then add the onion marmalade and stock. Once it is bubbling, pour over the venison and add the vegetables & thyme. Season thoroughly & cook slowly for 90 - 120 minutes with the lid on.

Serve with buttered cabbage -

450g shredded green cabbage, such as Savoy
1 small onion, finely chopped
10g butter

Gently melt the butter in a heavy saucepan and add the onion. Soften for about 5 minutes & then stir in the cabbage. Stir until the cabbage is glistening with the melted butter & add plenty of freshly ground black pepper. Put a lid on and cook on a low heat for a few minutes, stirring occasionally so that it all cooks evenly. Serve immediately.

FARMING NEWS
You may have noticed the ewes have disappeared from the fields here at Ellenden…..They were all scanned on Tuesday and all bar 4 are in lamb, including Emily and Rosie! They have gone to fresh pasture at Coughton, allowing the land here to rest, ready for them to come back with their lambs in January.

THE DAIRY HOUSE
On a sad note I have to inform you that the Dairy House has ceased trading……Therefore once the current stock has sold we will no longer have available their Yogurt, Cheese Cake, Tasty Cheddar, Mature Cheddar and Creame Fraiche

In relation to the above I would like to say a huge thank you to all our customers who choose to buy our produce – we are very grateful for your custom……

Kind regards
Sara