Hi All

I would like to start this mail with a huge thank you to everyone who has chosen our shop to provide their Christmas meat, fruit, vegetables andother festive gifts. This is our third Christmas running Ellenden farmshop, and we are staggered by the growth, and incredibly appreciative ofyour support.

FRUIT & VEGETABLE ORDERS

We are still taking orders for the above - any questions please ask - we roughly know how many carrots make up 1lb and 1kg, and Cathy has very kindly researched the following portion sizes which you may find useful:
Broccoli - 175 - 225g
Cabbage
Parsnips
Potatoes

Carrots - 100 - 175g
Sprouts
Swede
Turnip

Leeks - 225 - 350g

Cauli - Medium should feed 4

Leeks - 225 - 350g

SAUSAGES, SAUSAGE MEAT & BACON
People are still adding to their meat orders - Gill from Simple suppers have informed me they are making the sausages Sunday - so I really must have final orders by Saturday evening. As said previoulsy we have ordered forthe shelf - but how long is a piece of string!!!!

I cooked some of the Teme Vale Cocktail Chipolatas for Matthew's Pre-School party on Thursday - I thought you might be interested to know there are 24 in a pack - it is sometimes difficult to see quantities withtheir packaging.

I must take this opportunity to thank Bob for his very kind sample of sausage rolls this week - made with simple suppers sausage meat, some of our frozen pastry and other secret ingredients - they were fantastic, and even arrived warm, hand delivered by Sue - thank you to both of you, Angela and I were very appreciative!

GOOSE FAT
Lots of customers have been asking about the above product since we sold out last week.....This will be arriving on Sunday, sourced from Judy Goodman who supplies us with geese.

CRANBERRIES
We have currently available fresh cranberries, they are located in the chiller with the soup and bacon.

BOXES OF CLEMS
These are proving very popular - Emily and Toby have tried and tested in their lunch boxes - they are very sweet and appealing to the eye with their green leaves!

NEW LINE - ETHICAL ADDICTIONS COFFEE
Ann has sourced a new line of Coffee - Ethical Addictions. This is a fairtrade coffee which supports the grower direct - more information on this product can be found at: www.eacoffee.co.uk

Let us know what you think..........

FRESH MEAT THIS WEEKEND
We have the following cuts of fresh meat available this weekend:

PORK FROM LONG COMPTON **********NEWCUT*******************************************************************************************This This week we have got "loin of pork on the bone" - this is bascially pork chops in a row, for those of you who prefere to cook meat joints on the bone

Individual Loin Chops
Boned & Rolled Leg
Boned & Rolled Shoulder
Diced Shoulder
Minced Shoulder

ELLENDEN BEEF
Rump Steak
Fillet - frozen

BONED & ROLLED JOINTS
Topside
Silverside
Roasting joints
Brisket

CASSEROLE BEEF
Braising steak
Stewing steak
Shin
Mince

ELLENDEN LAMB
Leg on the bone
Shoulder on the bone
Boned & Rolled Breast of lamb
Neck of Lamb
Rack of Lamb
Loin Chops

FREE RANGE CHICKEN
Whole
Fillets
Thighs on the bone
Leg on the bone

Gressingham Duck Breasts

Boned & Rolled Turkey Breasts stuffed with Apple & Apricot Stuffing -these are available to order for Christmas and serve 3-4.

GAME
Oven ready Pheasant
Oven ready Partridge (packs of 2)
Oven Ready Mallard
Diced Venison
Venison Steaks
Venison & Cranberry Sausages & Burgers
Venison & Black Pepper Sausage

RECIPE OF THE WEEK - Thank you Linda!

CHICKEN LIVER PATE

225g Chicken Livers (We have these frozen)
125g streaky bacon
1 medium onion, skinned and thinly sliced
15ml (1 level tbsp) wholegrain mustard
15ml Brandy/sherry
1 garlic clove, skinned and crushed
Salt and Pepper
125g butter
Lemon slices and Parsley sprigs to garnish (we will have fresh herbs nextweek)

1. Cut the liver and bacon into small pieces
2. Place the liver, bacon and onion in a 1.7litre (3 pint) mircowave dish
with the mustard, brandy or sherry, garlic and seasonings.
3. Cover and microwave on HIGH for 4 minutes, and stir well. Re-cover and
microwave on HIGH for a further 4 minutes until tender. Leave to cool.
4. Puree the mixture in a blender or food processor with the butter untilsmooth. Adjust seasoning.
5. Spoon into a serving dish, cover and chill in the refrigerator before
serving. Garnish with lemon slices and parsley.

Serves 6

I think that covers all for this week - please let me know if there is anything you would like to ask / check with your order.

Best wishes

Sara

Ellenden Farm Shop 01386 870296