Hi All

I don't think anyone wants to play the "snow" game anymore......... Although I do think it has added a bit of excitment to what is normally a dull greymonth!

SOUP
We are fully stocked up with soup again today. A few customers have asked for larger pots, so this week we have both Leek & Potato and WinterVegetable in the 1 litre size, In addition to the normal flavours we stockin the 500 mls.

Please ask if anyone would like me to order any of the other flavours in the larger size:
Carrot & Corriander
Tomato, Basil & Thyme
Broccoli & Blue Cheese
Roast Parsnip & Mustard seed
Highland Broth
Ministroni

FROZEN PRODUCE
We have had a delivery from Field Fayre today, having sold out, we nowhave in stock:
Frozen peas
Garlic Bread
Raspberries
Puff Pastry
Apricot Danish - quite a few people have been asking us to stock this again

FRESH MEAT THIS WEEKEND

ELLENDEN HOME PRODUCED BEEF
STEAK
Fillet
Sirloin
Rump

JOINTS
Rib of beef on the Bone
Topside
Silverside
Roasting Joint

CASSEROLE BEEF
Cubed Brisket
Stewing steak
Shin of Beef
Mince

ELLENDEN HOME PRODUCED LAMB
LEG on the Bone
Steaks

LOIN
Boned & Rolled
Rack French trim
Chops

SHOULDER
On the bone
Boned & Rolled
Diced
Minced

LIVER, KIDNEY, HEART

FREE RANGE CHICKEN
Whole
Fillet
Thighs on the bone
Legs on the bone

GAME
Oven ready Partridge packed in a brace
Diced Venison
Venison Steaks
Venison & Black Pepper Sausages
Pigeon Fillets

We will have the usual Simple Suppers and Teme Vale produce available

SEASONAL VEGETABLES
We have got leeks in stock again, although they have escalated in price....... I did hear that Budgens were charging £2.49 for a cauliflower- dealing with Drinkwaters who grow their own, we have managed to keep ours to £1.20 - but I have been told they are currently fetching £1.50 at wholesale market, so we are very grateful to the Drinkwater family......

RECIPE OF THE WEEK - Thank you Paula

BRAISED ELLENDEN FARM BRISKET
Serves: 4
Prep: 20 mins
Cook: 4 hours

INGREDIENTS
1 kg cubed Brisket
4 tbsp flour, seasoned with salt and pepper
2 tbsp Vegetable Oil
4 Onions, peeled & quartered
12 small carrots peeled
2 bay leaves
2 tsp of dried thyme
1 x 400g can of beef consomme
400 mls Red Wine
4 large potatoes, peeled & cut into wedges

1. Preheat oven to 170C/Gas 3

2. Coat the beef in the flour and dust off any excess

3. Heat the oil in a frying pan and fry the beef to seal

4. Transfer the beef to a large casserole dish with all the remaining ingredients

5. Bring to a simmer on the stove and then cover with a lid.

6. Put the casserole into the preheated oven and cook for four hours.

Taste and if necessary season.

Finally I have heard it is going to be 7 degrees at the weekend - it will be a little strange seeing the green grass again having been white for what seems like a long time.....

Thank you for the emails - please keep sending them. I am putting the comments board together for the shop.

Kind regards

Sara

Hello All

Many, many thanks again for all the emails I have recieved with positive feedback on both Christmas and New Year produce. I am getting round to replying to all individually - but with a lack of staff in the shop due to the weather, and children off school, time has been limited!

I am sorry this email is on the late side this week, I wanted to make sure the produce we ordered actually arrived at the shop!

You will be pleased to know that our suppliers on the whole are all managing to keep us stocked up with fresh produce......Yet again another advantage of dealing with local family businesses. David had said he would go and pick up produce from Drinkwaters at Ebrington on the tractor if needs must.......

We are expecting a delivery from the soupery......

ESSENTIALS: BREAD, MILK & EGGS
We are having a delivery of fresh bread daily from Lawrences in Evesham, and Mawley milk are delivering on their normal Tuesday, Thursday and Saturday. Our hens are also managing to lay despite the cold weather! If anyone would like anything putting aside please just ask by either replying to this mail or telephoning the shop on 01386 870296

DELIVERY SERVICE
We are delivering produce to some of our elderly customers, or ones who are stranded on snow filled drives - please let us know if you would like adelivery of fresh produce, and we'll do our best to get it to you.....

We have available the following Fresh Produce:

Ellenden Home Bred Lamb
Rack of Lamb - French Trim
Loin Chops
Leg on the bone (whole & half)
Leg steaks
Boned & Rolled Shoulder
Diced shoulder
Minced Shoulder
Neck of Lamb
Kidney

Long Compton Pork
Loin Chops
Boned & Rolled leg
Boned & Rolled Shoulder
Diced Shoulder
Boned & Rolled Belly Draft
Kidney

Free Range Chicken
Whole
Fillets
Thighs on the Bone
Leg on the Bone

Game
Oven Ready Pheasant
Oven Ready Mallard
Diced VenisonVenison & Cranberry Burgers
Wild Boar & Apricot Sausage
Pigeon Fillets (10 in a pack)

Simple Suppers
Farm House Gold plain pork Sausages
Pork & Apple Sausages & Burgers
Garden Herb Sausage
Gammon Streaks
Black Pudding
Plain & Smoked Streaky and Back Bacon
Hot Eating pies - chicken, Steak & Kidney, Beef Guiness & Ale, Somerset
Sausage rolls
Ham
Stuffed pork

TEME VALE
Leek & Pork Sausage
Malvern Victoria Sausage
Pork, Cider and Apple Sausage
Black Pudding
Plain & Smoked Back & Streaky Bacon

ELLENDEN BEEF - FROZEN
We will have most cuts available from the freezer this weekend - stewing,braising and shin are all selling very well at the moment....!

RECIPE OF THE WEEK
This came from my friend Jo, who we recently stayed with on their farm inNorthumberland - it was lovely and warming after hours of sledging in the snow and healthy!!

VEGETABLE CURRY
Ingredients - Serves 4
1 Butternut Squash
2 tbsp of Vegetable Oil
1 Large onion chopped
2 carrots chopped
2 cloves of garlic
1 red pepper chopped
1 green pepper chopped
1 courgette halved lengthways & sliced
1 large potato peeled & chopped into 1 inch cubes
200g closed cup mushrooms quartered
1 tbsp coriander
1/2 tbsp cumin
1/2 tsp chilli
1/2 tsp tumeric
1 can of chopped tomatoes
1/2 litre of vegetable stock

METHOD
1. Slice the butternut squash in half lengthways without peeling. Remove the seeds, and place on a baking tray for 45 mins

2. In a deep pan add oil, and when hot add onion, cook until soft but not brown.

3. Add garlic, corriander, cumin, tumeric and chilli, fry until sizzling.

4. Add carrot, pepper and potato and cook until slightly soft, and coated with curry paste.

5. Add a can of tomatoes and a little stock; allow to simmer for 20 mins

6. Scoop the butternut out of the skin and add with the courgette and mushrooms to the ingredients above. Add more stock if needed.

Serve with Rice

FARMING NEWS
Our first lambs were born on New Years Eve - a set of triplets! Since then we have had another 15 born. The ewes seem to be coping at the moment, so as of yet there are none to bottle feed, but I will let you know when the opportunity arises.

I have just heard on the news this is longest cold snap since1982......... with more snow forcast on Sunday

Take care, especially when on the roads.

Kind regards

Sara