Saras Blog

noreply@blogger.com (Sara Turner) — Wed, 28 Apr 2010 11:40:00 +0000

Hello All

I didn't think it was quite as warm as anticipated on Saturday, but we had a barbecue saturday evening in our coats!!!

ELLENDEN ASPARAGUS
We are now picking our own Asparagus! David has graded it into Premium(thicker spears), Standard, and the very thin spears he calls "Soup Asparagus". You may be interested to know that Simple Suppers buy Asparagus from us and use it for baking and adding to their Salmon Quiche. Helps keep all the produce local!

ASPARAGUS RISSOTTO RECIPE - see further down the mail.

NEW PRODUCTS - ELLENDEN SPRING LAMB
If we are totally honest it is a bit sad when the first lamb of the season goes.......However that is the whole point of farming, and I am certain itis that element of sensitivity in David's personality that makes him goodat his job.....

VENISON & WILDBOAR BARBECUE PRODUCE
With the barbecue season upons us, a number of customers have been asking for the following produce which will be available fresh this weekend:

Venison & Black Pepper Sausages
Venison & Cranberry Burgers
Venison Steaks (Haunch)
Wild Boar & Apricot Sausages
Wild Boar & Apricot Burgers

DAIRY HOUSE
You may remember a while ago I mentioned that the Dairy house were back in business. We have managed to get an order delivered to us this week, and will have the following produce back on the shelf:

Organic Large Low Fat Yogurts
Organic Large Whole milk Yogurts
Organic Cheesecakes
Organic Tasty Cheddar
Organic Mature Cheddar

They are currently not producing the small 125ml yogurts.

SIMPLE SUPPERS - PORK, LEEK & GINGER SAUSAGES
These sold very well at the weekend - any feedback would be gratefully received

COTSWOLD PIE QUICHES
We sold out of these by Friday evening. As a result I ordered more for the week and weekend. Any feedback would be very welcome?

The following flavours are currently available:
Cheese & Tomato
Quiche Lorraine
Bacon & Mushroom
Stilton & Broccoli
Mediterranean (red onion, courgette & peppers)
Salmon & Dill

PULLET EGGS (Small eggs)
The young hens have started to lay eggs which you may have seen at the front of the shop. These are the small eggs which are ideal for the following:
Omlettes
Scambled egg
Yorkshire Pudding mixture
Small fried eggs for those that don't like so much albumen (egg white) -(customer feedback).

They are also cheaper in price.

FRESH MEAT AVAILABLE THIS WEEKEND

ELLENDEN HOME BRED SPRING LAMB
LOIN
Rack of Lamb French Trim
Boned & Rolled Loin
Chops

LEG
On the Bone

SHOULDER
On the bone
Boned & Rolled

Boned & Rolled breast of Lamb
Neck
Liver
Heart

ELLENDEN HOME PRODUCED BEEF
STEAK - Very popular again last weekend!
Fillet
T-Bone steaks - Frozen
Sirloin
Rump
Rib Eye Steak

JOINTS
Fore Rib on the Bone
Sirloin
Top Side
Silverside
Roasting joints
Brisket

CASSEROLE BEEF
Braising Steak
Stewing Steak
Shin
Mince

LONG COMPTON PORK

LOIN
Chops
Boned & Rolled - Frozen

LEG
Boned & Rolled

SHOULDER - OFFER STILL AVAILABLE ON DICED
Boned & Rolled
Diced
Mince - Frozen

FREE RANGE CHICKEN
Whole
Fillet
Thighs on the Bone
Legs on the Bone - frozen

FRESH GAME
Venison & Black Pepper Sausage
Venison & Cranberry Burgers
Venison Steak
Wild Boar & Apricot Sausages
Wild Boar & Apricot Burgers

FROZEN GAME
Wood Pigeon Fillets
Oven Ready Mallard

please reply to this email or ring the shop on 01386 870296 if you would like anything putting aside. Orders already placed have been accounted for.

RECIPE OF THE WEEK - ASPARAGUS RISSOTTO - Thank you Tom

INGREDIENTS
Asparagus
Risotto rice (Arborio) 75-80gms per person
White wine half glass per person
Parmesan to taste (-20gms per person)om
Small onion finely chopped
Garlic clove crushed and chopped
Butter
Olive oil
Freshly ground black pepper

METHOD
Trim the tough base from the asparagus and simmer it for 20-30 minutes to make a stock base. Drain onto a stock cube of your choice and keep the stock hot
Fry the onion and garlic in butter with a little olive oil to prevent burning.
Add the rice, stir and cook for a few minutes.
Add wine.
When wine is absorbed add small quantities of hot stock stirring frequently.
When the rice is cooked stir in the parmesan, black pepper and most of the asparagus roughly chopped.
Serve in bowls and garnish with the best asparagus buds and perhaps some rocket leaves

FARMING NEWS
Our youngest pet lamb Poppy, has just had a single ewe lamb. We hope to have her and Izzy here with their off spring on Open Farm Sunday June 13th. We are also hoping that Charlotte, a friend from the village is able to bring her newly born shetland mare and foal - watch this space.....

Don't forget about the dog show - anyone can enter the novelty dog classes, or the clear round jumping. Pop down and speak to Jo, she is usually here training at the weekend.

CONGRATULATIONS
I would like to congratulate my friend Lucy, and anyone else who ran the London Marathon at the weekend - She completed it in 3 hours 55 mins. Amazing achievment as far as I am concerned!

I think that covers everything for this week - the children are excited about having a four day week - I hope the weather holds.....

Best wishes

Sara

Ellenden Farm Shop 01386 870296

noreply@blogger.com (Sara Turner) — Thu, 25 Mar 2010 20:15:00 +0000

Hello All

The fields have definitely greened over with a bit of spring rain!

HEALTHY EASTER EGG
Thank you to all those who have partcipated in our "Adopt a Hen" scheme. The cost of the adoption is £5, in return you will receive the following:
A certificate of ownership for 12 months
With prior arrangement collect and take home half a dozen eggs on two separate visits
Visit your hen anytime you visit the shop, to feed and cuddle her - my mum puts her "primary school teacher" hat on, and really involves the children in how the hens are cared for.

SEASONAL PRODUCE
I am pleased to inform you that some of the prices will now start to fall- thank goodness...... Drinkwaters at Ebrington have said the price of both cauliflowers and purple sprouting should fall next week - However calabrease is being imported at this time year and is likely to remain high.

David was so embarrassed at the prices we are having to charge on some of the products he popped into Morrisons to compare....They were more exspensive on quite a few items on a kg for kg basis, but they are packaged very cleverly in £1 bags.....

FRESH MEAT AVAILABLE THIS WEEKEND - Ring the shop on 01386 870296 if you would like anything putting aside. Orders already placed have been accounted for.

ELLENDEN HOME PRODUCED BEEF
STEAK
Fillet
Sirloin
Rump
Rib Eye Steak

JOINTS
Sirloin
Fore Rib on the Bone
Top Side
Silverside
Roasting joints
Brisket

CASSEROLE BEEF
Braising Steak
Stewing Steak
Shin
Mince

ELLENDEN HOME PRODUCED PURE BRED RYELAND LAMB - FROZEN

LOIN
Rack of lamb
Loin Chops

LEG
WHole Leg of lamb on the bone
Leg Steaks

Boned & Rolled breast of Lamb

LONG COMPTON PORK

LOIN
Chops
Boned & Rolled

LEG
Boned & Rolled

SHOULDER
Boned & Rolled
Diced

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

FROZEN GAME
Wood Pigeon Fillets
Venison Steaks
Diced Vension
Oven Ready Partridge
Oven Ready Mallard
Venison & Cranberry Sausages
Vension & Black Pepper Sausages
Wild Boar & Apricot Sausages

RECIPE OF THE WEEK
This is very simple and was given to me by a child - it gave me some inspiration for my children when I need a quick idea for dinner after school!

INGREDIENTS
4 chicken breasts cut into chunks
Pinch of mixed herbs
Onion
20g butter
175g mushrooms sliced
1-2 400g can of chopped tomatoes
1/2 tsp dried Oregano
Grated Cheese

METHOD
Season the chicken and sprinkle with the mixed herbs and place in an ovenproof dish
Saute the onion in the butter until soft.
Add mushroom and saute for 2-3minutes.
Add chopped tomatoes and Oregano and simmer for 12-15 mins.
Pour sauce over chicken.
Top with grated cheese
Bake in a pre-heated oven 180 C / 350 F / Gas Mark 4 for 30-35 minutes.

FARMING NEWS
If you can't see the hens from the road side, they have now moved further down the field towards the Raspberry canes - I am presuming David thinks the ground needs some fertilizing!!

We don't seem to have any lambs to bottle feed this year.......The lambs we were bottle feeding have been used to help ewes who have lost their own lambs. We did have a set of triplets born yesterday, but the ewe seems tobe feeding all three at the moment.

OPEN FARM SUNDAY - JUNE 13TH
I know this is a long way off, but if you have any ideas of what you would like to see, do etc on the day, any ideas will be gratefully received?????

Kind regards
Sara

noreply@blogger.com (Sara Turner) — Wed, 03 Mar 2010 20:49:00 +0000

Hello All

Glorious start to the week..........

CHRISTMAS FEEDBACK
I am well aware this is long over due.......However we had a meeting today, and one of the agenda items was "lessons learned" We would really appreciate your help in this area, to discuss ways you think we can improve. We came up with the following ideas:

1. On the 21st, 22nd and 23rd of December have LATE NIGHT shopping evenings. On these days we will stay open until 10pm which will give customers the opportunity to come and pay for their turkey, beef etc, but will still have the option of leaving collection until Christmas Eve. On Christmas Eve rarther than having to queue to pay and collect, you can simply just collect?

2. With late night opening you would also have the oppportunity to come and do your vegetable shopping when it is quiet and less crowded, however the same applies, we can keep in cold storage for you until it is convenient for you to collect?

3. Simpler Order forms - Cathy is working on this one for me, especially the fruit and vegetable form

PLEASE LET ME HAVE ANY IDEAS YOU MAY HAVE..........

MOTHERS DAY 14th March - GIFT IDEAS.

We will have bunches of Alstro and Baskets of Primroses available.

JAMIE AT HOME
If you are looking for something a bit different we have got the following "Jamie at Home" products in the shop which would make lovely gifts.

Tiny, Small, Large and Spaghetti Kilner jars
American Oak Meat Carving Board
American Oak Tablet Chopping Board
Carving Set

HAMPERS
We can make hampers up to your own specification with:
Ellenden Apple Juice
Jams,
Chutney,
fruit
Biscuits etc.

Simply tell us a price you would like to spend and we will do the rest. Alternatively you can select the products you would like in the hamper and we will do the finishing touches for you.

If within a 5 mile radius of the shop we can deliver any of the above gifts on the day

NEW PRODUCTS
GOOSE FAT
We have Judy Goodman's Goose Fat in stock again, having sold out over the Christmas period.

ELLENDEN BEEF SAUSAGES
We have a few packets available from the freezer this week.

CHOCOLATE SPONGE PUDDINGS
This Frozen Field Fayre product seems to have really taken off, it is so easy and really tasty. You simply place in the microwave, heat for 1 min and serve. The end product is a warm chocolate sponge pudding coveredwith hot chocolate sauce......Yum!

FRESH MEAT AVAILABLE THIS WEEKEND - please reply to this email or ring the shop on 01386 870296 if you would like anything putting aside. Orders already placed have been accounted for. Please remember when replying to an email, If you use the "reply to sender" tab the email will NOT get distributed to everyone on the email list.

ELLENDEN HOME PRODUCED BEEF STEAK
Fillet - minimal availability a lot has been ordered.
Sirloin
Rump
Rib Eye Steak

JOINTS
Sirloin - frozen
Fore Rib on the Bone
Top Side
Silverside
Roasting joints
Brisket

CASSEROLE BEEF
Braising Steak
Stewing Steak
Shin
Mince

ELLENDEN HOME PRODUCED PURE BRED RYELAND LAMB
LOIN
Rack of lamb
Loin Chops

LEG
Leg of lamb on the bone
Leg Steaks

SHOULDER
Shoulder on the bone

Neck of Lamb

LONG COMPTON PORK
LOIN
Chops

LEG
Boned & Rolled

SHOULDER
Boned & Rolled
Diced

FREE RANGE CHICKEN
Whole
Fillet
Thighs on the Bone - we have ordered extra this week, in response toselling out very quickly over the last two weeks.
Legs on the Bone

FROZEN GAME
Diced Venison
Wood Pigeon Fillets
Vension Steaks
Oven Ready Partridge
Oven Ready Mallard
Venison & Cranberry Sausages
Vension & Black Pepper Sausages

RECIPE OF THE WEEK - Thank you Linda
Coq Au Vin
Preparation time: 15 mins
Cooking time: 45 mins
Serves 2

INGREDIENTS
4 Chicken Thighs
1 tsp plain flour
8 small shallots, peeled
75g mushrooms
2 garlic cloves, peeled and chopped
2 rashers back bacon cut into large strips
1 tsp thyme
1 bay leaf
150 ml (1/4 pt) red wine
150 ml (1/4 pt) chicken stock

Dip the chicken thighs in the flour and place in a small saucepan or casserole dish that can be used over direct heat. Add all the other ingredients. Season with salt and freshly ground black pepper. Bring the chicken to a boil, reduce the heat, cover and simmer for approx 50 mins or until the chicken is cooked. It should come away from the bone easily with a knife. Linda has added she thickens the sauce with corn flour if a bit thin.

FUND RAISING EVENT - JANE'S DINNER PARTY

I would like to share with everyone a fantastic fund raising idea I was lucky enought to be part of last weekend. Sue, a member of the NCT is running the London Marathon in April. In addition to a vigorous training regime she also needs to raise sponsorship money. Jane, a customer and friend decided she would host a dinner party with a difference.......In order to raise money she charged everyone a fee for attending, this included a three course meal, numerous bottles of wine and fabulous companyof 13 other ladies...... She purchased a large quantity of Shin Beef for the main course, of which we reduced the price to help raise the funds. Itwas a great evening and raised nearly £400, I am hoping she will share the recipe for all next week!

Have a good week

Kind regards

Sara

noreply@blogger.com (Sara Turner) — Wed, 10 Feb 2010 10:31:00 +0000

Hello All

This week is a reminder that Spring does not officially start until March21st.........

NEW PRODUCTS COOKED BEEF
Thank you for all the feedback on this product, as a reasult we will have packets available again this weekend.

ELLENDEN BEEF SAUSAGES
We have been asked by numerous people about having some sausages made withour own beef - hopefully these will be available this weekend!

FRESH MEAT AVAILABLE THIS WEEKEND - please reply to this email or ring the shop on 01386 870296 if you would like anything putting aside. Orders already placed have been accounted for. Please remember when replying to an email, If you use the "reply to sender" tab the email will NOT get distributed to everyone on the email list.

ELLENDEN HOME PRODUCED BEEF

STEAK
Fillet
Sirloin
Rump
Rib Eye Steak

JOINTS
Top Side
Silverside
Roasting joints
Brisket

CASSEROLE BEEF
Braising Steak
Stewing Steak
Shin
Mince

ELLENDEN HOME PRODUCED PURE BRED RYELAND LAMB
I feel it only fair to point out that this lamb is a year old and will therefore be more fatty than the spring lamb - However some people prefere lamb this age due to the incerased flavour.

LOIN
Rack of lamb
Loin Chops

LEG
Leg of lamb on the bone
Leg Steaks

SHOULDER
Boned & Rolled Shoulder
Shoulder on the bone
Diced

BREAST
Boned & Rolled

LONG COMPTON PORK
LOIN
Chops
Boned & Rolled

LEG
Boned & Rolled

SHOULDER
Boned & Rolled
Mince

BELLY DRAFT
Boned & rolled

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

FRESH GAME
Diced Venison

FROZEN GAME
Wood Pigeon Fillets
Vension Steaks
Oven Ready Partridge
Oven Ready Mallard
Venison & Cranberry Sausages
Vension & Black Pepper Sausages
Wild Boar & Apricot sausages
Wildboar & Apricot Burgers

RECIPE OF THE WEEK - Thank you Hal

Yuk Shung

Ingredients
1x iceberg lettuce
1x 500g pack pork mince
Ginger
2x garlic cloves
1x chilli Soy sauce
Spring onions

Chop ginger, garlic and chilli and fry in a little oil.
When golden add mince and cook well.
Add soy to season but not too much as eating will be a messy affair.
Chop spring onions and stir in.
Separate leaves of lettuce and wash and place in a bowl.

Place meat in another bowl. To eat place a spoonful of meat in a lettuce leaf and roll. Place in mouth!

I have put some laminated recipes for Roast beef and Venison Casserole onthe fridge doors - please keep sending me your recipes......

FARMING NEWS

We now have Rosie back at Ellenden with a lamb - she is not being a very good mother! David has to stand with a bucket of feed so that she will allow the lamb to feed - of course may be sheep are not as stupid as we think.........! As soon as the lamb is a bit stronger we will invite people to come and join in.

Thank you for all your emails regarding Bramble - she has made a good recovery and the puppies all seem to be doing well!

I think David was a little disappointed Sophie Raworth didn't ask him to stand on a hay bale with her whilst filming on Saturday....... In actual fact he dropped the bales off as quick as possible to avoid any slight possibillity of being filmed!

Have a good week - hopefully a nice meal, flowers and chocolates will beon the agenda for some......!

Best wishes

Sara
Ellenden Farm Shop 01386 870296

noreply@blogger.com (Sara Turner) — Fri, 15 Jan 2010 21:51:00 +0000

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

noreply@blogger.com (Sara Turner) — Sat, 09 Jan 2010 21:38:00 +0000

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

noreply@blogger.com (Sara Turner) — Fri, 18 Dec 2009 23:05:00 +0000

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

noreply@blogger.com (Sara Turner) — Fri, 04 Dec 2009 21:52:00 +0000

Hi All

Blimey the shop was cold on Monday.....A little more seasonal though!

CHRISTMAS ORDERS

Thank you for all the orders we have received for the festive period. If you have already placed an order please do not hesitate to ring, email, orcome into the shop if there is anything you would like to add, change, check etc..

This is all part of our service and we are only to happy to check through your order for you. For anyone still wanting to order a turkey, Adlington & Charles Hammond have asked for Turkey orders to be received by December 10th.

Email is the easiest method of communication from my perspective - I seemto be permanantly logged on at the moment!

GAMMON & HAMS SMOKED & ON THE BONE

On Friday this week I will be emailing the "Gammon on the Bone" and"Smoked Gammon" orders to Gill at Simple Suppers. If anyone would like to order who has not already done so, please let me know..... This is not a final ordering date, it just gives suffcient time to check there are no problems.

Gill has asked for the remaining Gammon & Cooked ham orders by the 14thDecember.

ELLENDEN BEEF

We will be taking orders for our own beef right up until Christmas subject to availability on the cut you reqiure. We will also have FRESH beefavailable for NEW YEAR

GAME

There has been a lot of positive feedback on the game we have sourced,especially the Venison sausages and steak. Any of the game we have stocked in the shop is available to order for Christmas and New Year:

Mallard
Pheasant whole & fillets
Partridge
Diced Venison
Venison Steaks
Venison & Cranberry Sausages
Venison & Black Pepper Sausages
Wild Boar & Apricot Sausages
Diced Game.

CHRISTMAS PUDDINGS, MINCE PIES ETC
Mrs Gledhill's Handmade Christmas Puddings are still available to orderand Sue's Mince Pies

Please ask if there is anything else you would like.......

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

ELLENDEN BEEF
STEAK
Fillet,
Sirloin,
Rump.

BONED & ROLLED JOINTS
Top Side,
Silverside,
Roasting Joints,
Brisket.

CASSEROLE BEEF
Braising Steak,
Stewing Steak,
Shin,Mince.

ELLENDEN LAMB
Leg on the bone.
Shoulder on the bone.
Loin Chops & Rack of Lamb.
Leg Steaks.
Boned & Rolled Breast of Lamb.
Liver.Kidney.

LONG COMPTON PORK
Leg Boned & Rolled.
Shoulder Boned & Rolled.
Loin Chops.
Belly Draft.
Diced Pork.

FREE RANGE CHICKEN
Whole.
Fillets.
Thighs on the bone (4/pack).
Legs on the Bone (2/pack).

GAME
Partridge
Pheasant
Mallard
Diced Venison

SEASONAL LINES

SAUSAGE MEAT
This weekend we will have 500g Tubes of plain sausage meat from SimpleSuppers and Malvern Victoria from Teme Vale.

COCKTAIL CHIPLOLATAS
We will have packs of the above from Teme Vale.

MINCE PIES & CHOCOLATE YULE LOGS
Due to popular demand we have now got Sue's mince pies stocked in the shop and Festive lines from Meadow Lane which include Chocolate Yule Logs....

HOME GROWN SPROUTS & PURPLE SPROUTING
The sprouts are picked fresh by the hour at the moment - once the tray is empty in the shop my mother or David go over the road and pick somemore..... they do not come any fresher than that!

CHRISTMAS TREES
We have a small number of non-needle drop Christmas trees for sale -People who bought these last year were very impressed that they didn'tactually drop their needles!

WREATHS
Jelfs Flowers are supplying us with wreaths and table decorations thisyear - these are available to order, examples can be found in the windowsof the shop.

NEW LIGHTS
You may notice some new lights at the fruit & veg end of the shop - these are only on loan for two months - feedback would be much appreciated!

HARVINGTON & CHURCH LENCH CHRISTMAS FAYRES
The above events are both taking place this Saturday, Harvington in the morning and Church Lench in the afternoon - I am sure support would be much appreciated.

Have a good week, I haven't started any Christmas shopping yet.........

Best wishes

Sara

noreply@blogger.com (Sara Turner) — Mon, 30 Nov 2009 21:38:00 +0000

Hi All

I would like to start this weeks news letter by saying a huge "THANK YOU" to all those who managed to attend the open day, have sent emails or enquired in the shop as to how it went.

We were over the moon with the numbers attending and the feedback we have received about the day. I have so many people to thank for making the day a success, in particular Cathy, Paula, Becky, Rob, Judith, Clive and the Harvington Hand Bells who very much added to the festive spirit and gave up their time voluntarily.

CHRISTMAS MEAT ORDERS

Thank you for all the orders placed to date. Charles (Toll Gate Turkeys) and
Adlington (Boned & Rolled Turkeys etc.) have asked for Preliminary orders
to be received by December 10th - orders can still be placed after this
date subject to availability - last year we managed to fulfil orders right
up to the weekend before Christmas!

If you have any questions you would like to ask before placing an order, please ask in the shop or send me an email - I am at the computer every night at this time of year....
If anyone would like to order Gammon or Hams on the bone I really need to have these orders by the end of next week due to the "curing" process.

CHRISTMAS HAMPER GIFTS
We have a range of hampers made up in the shop, if you would like to order one please let us know. Equally if you would like to have one made up to a specified price range this is also not a problem.

FRESH MEAT THIS WEEKEND
This weekend we will have the following Fresh Meat available - please email if you would like anything putting aside.

GAME
*Diced Game
*Venison & Cranberry Suasages
*Partridge
*Pheasant whole
*Pheasant fillets

ELLENDEN HOME REARED BEEF
*Fillet, Sirloin, Rump & Rib Eye Steak
*Sirloin, Top side, Silverside, Roasting & Brisket joints boned & rolled
*Stewing, Braising, shin and minced beef

ELLENDEN HOME REARED LAMB
*Leg joints on the bone
*leg steaks
*Loin Chops
*Racks of lamb french trim
*Shoulder joints on the bone
*Diced shoulder lamb

LONG COMPTON PORK
*Boned & rolled leg joints
*Boned & rolled shoulder
*Loin Chops
*Minced pork
*Boned & rolled Belly Draft
*Kidney

FREE RANGE CHICKEN
*Whole
*Fillets
*Thighs on the bone
*Legs on the bone

RECIPE OF THE WEEK - Thank you to David and Christine

Aloo Gosht - Delhi Style Ellenden Lamb / Ellenden Beef Braisig Steak with Potatoes (curry)

Ingredients
1 kg of Lamb Shoulder OR Beef Braising Steak cut into 2.5cm cubes
175g Onions, peeled and chopped
5 cloves of garlic, peeled and chopped
450g medium sized potatoes, peeled and cut in half
1 fresh green chilli, chopped
Vegetable oil
1 400g tin of chopped tomatoes
1 tbsp ground cumin seed
2 tspn ground coriander seeds
1/2 tspn ground turmeric
1/4 tspn cayenne
pepper salt to taste
845ml water

METHOD
Heat the oil in a large, heavy pot.
When hot, put in onions, chilli and garlic.
Cook until browned slightly and then add the meat, stir vigoroulsy for about 5 mins.
Add tomatoes, Cumin, Coriander, Turmeric, Cayenne Pepper and salt.
Carry on cooking and stirring, on a high heat for 10-15 mins, or until the sauce is thick, and the oil separates from it.
Add potatoes and water, and simmer for an hour, or until the meat is cooked.

NEW LINES
We are now stocking Mrs Gledhill's Christmas Puddings in both 125g and 500g size. You may be interested to know that as well as the normal Christmas pudding, she makes one that is "Gluten Free" and one that is suitable for Diabetics.

If you would like to order any of her puddings for Christmas please let me know. Feedback on this product would also very much be appreciated.The packaging of these puddings are basic, but as one customer said to me "Why do I want unnecessary packaging to put in my re-cycle bin"...... She has a very valid point.

In addition we are stocking the following jams
* Black Plum & Brandy
* Black Current Kirsch
* Pershore Plum in Schnapps
* Red Plum in Port
* Sloe Gin Jelly

The following are suitable for diabetics:
* Orange Marmalade
* Blackcurrent & Apple
* Strawberry and Gooseberry.

SELSEY MULLING SYRUP
This appeared to go down very well on the open day mixed with our own Bramley (black top) and Lord Lambourne (Red Top Sweet) Apple Juice - we have both the 200mls and 500mls available in the shop priced at £2.99 and £4.99 respectively

I think that covers everything for this week - I cannot believe it is only 4 weeks to Christmas Day......

Kind regards

Sara

noreply@blogger.com (Sara Turner) — Thu, 19 Nov 2009 21:42:00 +0000

Hi All

OPEN DAY THIS SATURDAY - 21st NOVEMBER 11am - 3pm

Despite the weather forecast we are holding our Open day on Saturday - Jack Straw has put
up a Marquee for us today - please come and support if you are not too
busy!I can finally confirm the following will all be in attendance:

Toll Gate Bronze Free Range Turkeys

Paula Firth has very kindly offered to cook a joint of spiced Top Side, a plain joint of Rump beef; and an Irish Stew made with our lamb chops for you to sample

Simple Suppers will be sampling their Black Olive Scones, Pork Pie, Cold Game Pie, Cocktail Suasage rolls, Pigs in Blankets and a number of other festive lines - these products will be available to order for the christmas period

Teme Vale Pork, Port & Chestnut sausages along with other festive varities

Fowlers Cheese - David Fowler himself will be in attendance to discuss the cheese making process and sample a wide variety of his cheese

Bredon Hill Foods will be here to sample their Elderflower Presse

Tyrrells Crisps will be here with three new seasonal flavours to sample

DW Herbs & Spices will be available to sample as dips. This special blend of Herbs & Spices contain NO Wheatflour, NO preservatives, NO added Salt or Sugar and are GLUTEN FREE

Country Cakes alias "Sue" will be here sampling festive cakes and mince pies which will be available to order for Christmas

Graham Mullen from Church Lench will be here with a mini Hive and an actual Honey Comb to discuss the honey making process.

Peter, our fudge supplier will be here sampling their Festive Chocolate Liqueur sweets - already tried - one definitley not to be missed!

Spot Loggin Organic Ice cream will be here sampling their Figgy Pudding and Irish Cream amongst other flavours - please remember all the flavours can be ordered in larger sizes than the 500 ml pot

Ellenden Apple juice will be mixed with Selsley Mulling Syrup and warmed for a non alcoholic option!

Our own hampers filled with local produce will be on display and available to order, alternativerly you can have a hamper made up to your own specification.

Dainty Delights from Pershore will be here with a number of festive gifts for under £5

Fran will be here for part of the day, with her hand made cards made using her own skilled photography

For something different, Adrian Nicholls will have a table promoting "Jamie at Home" cooking utensils

Jelfs Flowers (who supply us with the Alstro bunches) have given us sample Christmas wreaths for you to view and order

In addition we are also going to be joined by Mrs Gledhill who makes her own Christmas Puddings, jams and chutney. She is based at Upton upon Severn, so very local. This lady has come highly reccommended. If you would more information on her produce please log onto www.mrsgsjams.co.uk

We will be collecting the eggs at 11.30am and 1pm from our own free range hens - small helpers are more than welcome!

The Harvington Handbells will be here playing from 12pm - we would like to do a collection at this event, with the funds rasied going to the Air Ambulance and St James Church Harvington.
There will be the opportunity to participate in Dog Agility with Mel and Jo.

I also wanted to ask permission to laminate all the positive feed back we have received via email - please let me know if you have any objections to this?

CHRISTMAS MEAT ORDERS
There are now order forms available in the shop for Meat, fruit and Vegetables. In addition they are available to print from our website: www.ellenden.harvington.net - if you would like anything that is not listed on the form please ask - we will do our very best to source it for you - chicken has been mentioned so far - this is not a problem to supply.
When ordering bacon and sausages please just stipulate which variety you would like - i.e. chipolatas, smoked bacon etc.

FRESH MEAT THIS WEEKEND
THis weekend we will have the following Fresh Meat available in all the usual cuts - please email if you would like anything putting aside

GAME
Diced Venison
Wild Rabbit
Partridge

ELLENDEN HOME REARED BEEF
Fillet, Sirloin, Rump & Rib Eye Steak
Sirloin, Top side, Silverside, Roasting & Brisket joints boned & rolled
Stewing, Braising, shin and minced beef

ELLENDEN HOME REARED LAMB
Leg on the bone, & boned
leg steaks
Loin Chops
Racks of lamb french trim
Shoulder on the bone & boned
Diced & minced lamb
Liver, Kidney & Neck

LONG COMPTON PORK
Boned & rolled leg
Boned & rolled shoulder
Loin Chops
Diced pork
Boned & rolled Belly Draft
Kidney

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

RECIPE OF THE WEEK

IRISH STEW - Thank you Paula - this will be available to sample on the open day and a recipe sheet will be available.

A customer last week mentioned it would be useful to have all the recipes available in the shop so you can look at ingredients and quantities when you are actually shopping - should have thought of this sooner......

SERVES 6
Prep: 30mins
Cook: 2 houra

Ingredients
1.5kg Ellenden Lamb Chops
1kg floury potatoes, thinly sliced (Wilja)
4 large carrots, thickly sliced
2 onions chopped
2tbsp Parsley, chopped
600ml Chicken Stock

Preheat the oven to 180C/Gas 4
If you wish, trim the fat from the lamb, then peel and thinly slice the potatoes
Line a flame-proof casserole dish with alternate layers of potato, meat, carrot, onion and parsley seasoning as you go. Finish with layer of potatoes
Pour over enough of the stock to half fill the casserole, then cover with a piece of grease proof paper. Finally cover this with a layer of foil and tight fitting lid.
On the hob, bring to the boil then transfer to the oven
After 1 1/2 hours check that there is enough liquid and add more if required.
Heat for a further 30 minutes or until the meat is tender, the liquid well absorbed and the stew rich and pulpy.

NEW LINES
After the great success of the Vale and Steak & Kidney pies we will also have this weekend:
Steak & Ale pies made with our own Braising Steak, Purity Ale and mushrooms in a rich gravy
Stow Pies made with our Braising steak and diced venison in a rich red wine and red current gravy

ALL OF THE ABOVE PIES WILL BE AVAILABLE IN INDIVIDUAL AND MEDIUM SIZE

ELLENDEN HOME GROWN VEGETABLES
Sprouts - at the moment these are freshly picked every morning by Cyril and David.

I think that covers everything for this week - I have so much still to do for the open day.......
Kind regards
Sara

noreply@blogger.com (Sara Turner) — Thu, 12 Nov 2009 20:29:00 +0000

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

noreply@blogger.com (Sara Turner) — Tue, 03 Nov 2009 20:47:00 +0000

Hi All

I would just like to make clear our ordering process. If you wish to order any produce from the shop, beef, lamb, game etc. ideally I need to know by Tuesday before the weekend it is required.

You can of course still order meat after Tuesday, but only the game I have ordered, or beef/ lamb / pork cuts listed in the email below will be available – I hope this makes sense, please let me know if it doesn’t…….

NEW LINES – MEAT PIES MADE WITH OUR OWN BEEF
You may remember about 18 months ago “Robfis” (who supply us with cooked gammon and pork pies etc) made some beef pies with our own Braising steak. At the time they had a shop in Bridge Street in Evesham. Since then they have moved premises to Port Street and are now up and running again and able to make a variety of meat pies – the pork pies we have been supplying in the shop have been made with very limited means!!!!

This weekend we will have some small individual Steak and Kidney pies made with our Braising steak and Ox kidney.

Next weekend we are hoping to have some “Vale Pies” these are made with the Diced Pork we supply in the shop, our own Bramley apples in a rich Cider, Whole Grain Mustard and fresh cream sauce.

In the near future we are also hoping to have a pie made with our own Lamb in a rich mint and Rosemary gravy – please let me know if you might be interested in this one……

I should also mention the pies are available in the following sizes:

Individual
6” Round
Oval
9”
Round

FRESH GAME AVAILABLE THIS WEEKEND

We will hopefully have available in the shop this weekend the following:
· Partridge – frozen
· Wild Rabbit
· Diced Venison
· Wild Boar & Apricot Sausage
· Venison & Black Pepper Sausage
· Venison Steaks (Haunch)

but as stated last week, by the nature of game being “wild” supply will always be slightly unpredictable……..

If you would like to order any of the game listed below, please send an email before next Tuesday for the weekend of the 31st October:

· Mallard
· 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
· Rabbit

ELLENDEN HOME GROWN FRUIT & VEGETABLES

This weekend we should have Sweet Corn and Purple Sprouting…

APPLES

We have the following varieties of apples still available this week:
· Gala
· Russet
· Lord Lambourne
· Bramley apples.
· Cox

SEASONAL FRUIT & VEGETABLES
The following fruit and vegetables are all grown by the Drinkwater family at Ebrington:
· Pumpkins – NEW SEASON
· Desiree (NEW) Marfona & Wilja Potatoes now available in 7.5kg, 12kg & 25kg sacks
· Sprouts – NEW SEASON
· Celeriac – NEW SEASON
· Cauliflower
· Calabrease
· Leeks
· Primo,Hispi & Savoy Cabbages
· Celery
· Spring Onions
· Butternut Squash
· Purple Sprouting
· Parsnips

CHRISTMAS MEAT
Thank you again for all the orders placed this week – if any of you are wishing to order fillet – 3 whole fillets have already been ordered…… Remember the Harvington Pork is also available to order for Christmas, but will be limited.

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 either calling the shop (01386 870296) or replying to this mail.

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 - 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 lamb available this weekend, shoulder cuts will be minimal as a lot has been ordered.

LEG CUTS - On the bone
Boned & Rolled
Steaks
SHOULDER CUTS On the bone
Boned & Rolled
LOIN - Chops
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

RECIPE OF THE WEEK – BUTTERNUT SQUASH SOUP WITH CHILLI AND CRÈME FRAICHE

I think there have definitely been “Soup” days this week…….

Ingredients
1 butternut squash about 1kg peeled and deseeded
2 tbsp Olive Oil
1 tbsp butter
2 onions diced
1 garlic clove, thinly sliced
2 mild red chillies, deseeded and finely chopped
850ml/1.5 pints hot vegetable stock
4 tbsp crème fraiche, plus more to serve.

Method
1. Heat the oven to 200C/180 fan/Gas 6. Cut the squash into large cubes, about 4cm/1.5in across, then toss in a large roasting tin with half the olive oil. Roast for 30mins turning once during cooking, until golden and soft.
2. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions and garlic and half of the chilli. Cover and cook on a very low heat for 15-20mins until the onions are completely soft.
3. Tip the squash into the pan, add the stock and the crème fraiche, then whizz with a stick blender until smooth. Return to the pan, gently reheat, then season to taste.
4. Serve the soup in bowls with swirls of crème fraiche and a scattering of the remaining chopped chilli.

FARMING NEWS
Not a lot happening on the farm at the moment – the pet lambs Emily, Poppy, Rosie and Izzy are looking quite portly so hopefully they are in lamb. David is spending his time hedge cutting and trying to generally tidy…….

Have a good week
Kind regards

Sara

noreply@blogger.com (Sara Turner) — Tue, 03 Nov 2009 20:39:00 +0000

Hi All

I would just like to make clear our ordering process. If you wish to order any produce from the shop, beef, lamb, game etc. ideally I need to know by Tuesday before the weekend it is required.

You can of course still order meat after Tuesday, but only the game I have ordered, or beef/ lamb / pork cuts listed in the email below will be available – I hope this makes sense, please let me know if it doesn’t…….

NEW LINES – MEAT PIES MADE WITH OUR OWN BEEF
You may remember about 18 months ago “Robfis” (who supply us with cooked gammon and pork pies etc) made some beef pies with our own Braising steak. At the time they had a shop in Bridge Street in Evesham. Since then they have moved premises to Port Street and are now up and running again and able to make a variety of meat pies – the pork pies we have been supplying in the shop have been made with very limited means!!!!

This weekend we will have some small individual Steak and Kidney pies made with our Braising steak and Ox kidney.

Next weekend we are hoping to have some “Vale Pies” these are made with the Diced Pork we supply in the shop, our own Bramley apples in a rich Cider, Whole Grain Mustard and fresh cream sauce.

In the near future we are also hoping to have a pie made with our own Lamb in a rich mint and Rosemary gravy – please let me know if you might be interested in this one……

I should also mention the pies are available in the following sizes:

Individual
6” Round
Oval
9”
Round

FRESH GAME AVAILABLE THIS WEEKEND

We will hopefully have available in the shop this weekend the following:
· Partridge – frozen
· Wild Rabbit
· Diced Venison
· Wild Boar & Apricot Sausage
· Venison & Black Pepper Sausage
· Venison Steaks (Haunch)

but as stated last week, by the nature of game being “wild” supply will always be slightly unpredictable……..

If you would like to order any of the game listed below, please send an email before next Tuesday for the weekend of the 31st October:

· Mallard
· 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
· Rabbit

ELLENDEN HOME GROWN FRUIT & VEGETABLES

This weekend we should have Sweet Corn and Purple Sprouting…

APPLES

We have the following varieties of apples still available this week:
· Gala
· Russet
· Lord Lambourne
· Bramley apples.
· Cox

SEASONAL FRUIT & VEGETABLES

The following fruit and vegetables are all grown by the Drinkwater family at Ebrington:
· Pumpkins – NEW SEASON
· Desiree (NEW) Marfona & Wilja Potatoes now available in 7.5kg, 12kg & 25kg sacks
· Sprouts – NEW SEASON
· Celeriac – NEW SEASON
· Cauliflower
· Calabrease
· Leeks
· Primo,Hispi & Savoy Cabbages
· Celery
· Spring Onions
· Butternut Squash
· Purple Sprouting
· Parsnips

CHRISTMAS MEAT
Thank you again for all the orders placed this week – if any of you are wishing to order fillet – 3 whole fillets have already been ordered…… Remember the Harvington Pork is also available to order for Christmas, but will be limited.

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 either calling the shop (01386 870296) or replying to this mail.

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 - 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 lamb available this weekend, shoulder cuts will be minimal as a lot has been ordered.

LEG CUTS - On the bone
Boned & Rolled
Steaks
SHOULDER CUTS On the bone
Boned & Rolled
LOIN - Chops
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

RECIPE OF THE WEEK – BUTTERNUT SQUASH SOUP WITH CHILLI AND CRÈME FRAICHE

I think there have definitely been “Soup” days this week…….

Ingredients
1 butternut squash about 1kg peeled and deseeded
2 tbsp Olive Oil
1 tbsp butter
2 onions diced
1 garlic clove, thinly sliced
2 mild red chillies, deseeded and finely chopped
850ml/1.5 pints hot vegetable stock
4 tbsp crème fraiche, plus more to serve.

Method
1. Heat the oven to 200C/180 fan/Gas 6. Cut the squash into large cubes, about 4cm/1.5in across, then toss in a large roasting tin with half the olive oil. Roast for 30mins turning once during cooking, until golden and soft.
2. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions and garlic and half of the chilli. Cover and cook on a very low heat for 15-20mins until the onions are completely soft.
3. Tip the squash into the pan, add the stock and the crème fraiche, then whizz with a stick blender until smooth. Return to the pan, gently reheat, then season to taste.
4. Serve the soup in bowls with swirls of crème fraiche and a scattering of the remaining chopped chilli.

FARMING NEWS
Not a lot happening on the farm at the moment – the pet lambs Emily, Poppy, Rosie and Izzy are looking quite portly so hopefully they are in lamb. David is spending his time hedge cutting and trying to generally tidy…….

Have a good week

Kind regards

Sara

noreply@blogger.com (Sara Turner) — Thu, 08 Oct 2009 20:39:00 +0000

Hi All

The temperature today was a shock to the system – but I seem to be forgetting it is nearly the middle of October!

NEW LINES -FRESH GAME AVAILABLE THIS WEEKEND
We will have the following “game” available this weekend:
· Partridge
· Wild Rabbit
· Diced Venison
· Diced Game (contains 3 seasonal game)
· Wild Boar & Apricot Sausage
· Venison & Cranberry Sausage

For future weeks we are also able to source:
· Pheasant
· Mallard
· Venison strip loin, saddle, shoulder, haunch, steaks, burgers & sausage with black pepper
· Pigeon
· Guinea Fowl
· Quail
· Wild Boar saddle, haunch, burger & diced.
· Wild Hare
Please let us know if you are interested in ordering any of the above and/or prices.

ELLENDEN HOME GROWN FRUIT & VEGETABLES

David tells me there should be some of our own sweet corn ready this weekend……..

APPLES

We have the following varieties of apples still available this week:
· Gala
· Russet
· Lord Lambourne
· Bramley apples.

SEASONAL FRUIT & VEGETABLES
The following fruit and vegetables are all grown by the Drinkwater family at Ebrington:

· Marfona & Wilja Potatoes now available in 7.5kg, 12kg & 25kg sacks
· Romanesco
· Corn on the cob
· Cauliflower
· Calabrease
· Leeks
· Primo,Hispi & Savoy Cabbages
· Celery
· Spring Onion
· Bobby Beans
· Butternut Squash
· Purple Sprouting
· Parsnips

RECIPE OF THE WEEK

Spiced Meatballs in Rich Tomato Sauce

FOR THE MEAT BALLS
500g miced pork or lamb or beef
½ large onion, finely chopped
2 cloves of garlic, peeled and crushed
½ red chilli, deseeded and finely chopped
1 tbsp of rosemary, thyme, oregano and mint
125g white breadcrumbs
1 egg lightly beaten
3 tbsp Olive Oil

FOR THE RICH TOMATO SAUCE
2 tbsp Olive Oil
½ large onion finely chopped
1 stick of celery, finely chopped
175ml red wine
2 tins chopped tomatoes
1 bay leaf

METHOD
Pre-heat the oven to 180 degrees C/ 160 degrees fan / Gas 4

To prepare meat balls mix everything together apart from the olive oil, into a large bowl, including a large pinch of salt and freshly ground black pepper.

Shape the meatball mixture into 24 balls and keep to one side

Add the 3 tbsp of olive oil to a non-stick roasting tray. Place in the oven for a couple of minutes to heat up and then add the meatballs. Roll around so they are coated in the oil, and then return them to the oven for 30 mins – turn a few times during cooking so they become evenly golden.

Prepare the sauce whilst meat balls are cooking. Heat the olive oil in a large sauce pan and gently cook the onion and celery for about 5 minutes, until they are softened and starting to colour.

Stir in the red wine, tomatoes and bay leaf. Bring to a simmer and cook for about 15 mins until you have a rich sauce.

Season with salt and pepper, add the browned meatballs and cook gently for a further 10 minutes. Serve hot

CHRISTMAS MEAT
In addition to the Bronze Free Range Turkeys, Cockerals and our own Beef; we will also have available to order Judy Goodman’s Geese - I am intending to post on our website a full Christmas Meat order form; please visit www.ellenden.harvington.net

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 either calling the shop (01386 870296) or replying to this mail.

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 - Topside, Silverside, Roasting Joints & Brisket
CASSEROLE cuts - Braising, Stewing, Shin & Mince

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

LEG CUTS - On the bone
Boned & Rolled
Steaks

SHOULDER CUTS On the bone
Boned & Rolled
Mince
Diced

LOIN - Chops
Racks of lamb
Boned & Rolled

BREAST - Boned & Rolled
Liver, Kidney, Neck

LONG COMPTON PORK - fresh

LEG CUTS - Boned & Rolled joints

SHOULDER - Boned & Rolled
Diced

LOIN - Boned & Rolled joints
Pork Chops

BELLY - Sliced
Boned & Rolled

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

GAME – Listed at the top of this page

FARMING NEWSThank you to all who have notified us to the ewes here at Ellenden helping themselves to the Asparagus – who ever said sheep were stupid! Toby and David have mended the fencing once already…….

CONGRATULATIONS
I would like to take this opportunity to congratulate the Ross family on the birth of their Granddaughter Felicity – I understand mum and baby are both doing well!

Have a good week – it seems to get dark very quickly at the moment, but I am making the most of it before the clocks go back at the end of the month……..

Kind regards
Sara

noreply@blogger.com (Sara Turner) — Thu, 08 Oct 2009 20:32:00 +0000

Hi All

Thank you to all who substituted Lamb, Pork or Chicken for beef last week – I did manage to explain to most that we could have had beef back last weekend – but it would not have had the usual maturing time and we were not prepared to compromise on the quality. There were some disappointed customers but we think we made the right decision long term…

ELLENDEN HOME GROWN FRUIT & VEGETABLES
We have the following fruit and vegetables available this weekend
· Russet, Lord Lambourne, Worcester & Bramley Apples.
My mother has picked some fallen apples which we are selling at a reduced price for horses and the birds – they are at the front of the shop to the far left hand side.
· Late Victorias, Majorie Seedling and Damsons
· The last of our Runner Beans this week – we have reduced them in price, but the ones we had on Sunday were still lovely.
· Courgettes

SEASONAL FRUIT & VEGETABLES
The following fruit and vegetables are being sourced from Karen at Harvington:

Cherry Tomatoes
Beef Tomatoes
Vine Tomatoes
Aubergine
“Snack” Cucumbers

The following fruit and vegetables are all grown by the Drinkwater family at Ebrington:

· Marfona & Wilja Potatoes now available in 7.5kg, 12kg & 25kg sacks
· Romanesco
· Corn on the cob
· Cauliflower
· Calabrease
· Leeks
· Primo,Hispi & Savoy Cabbages
· Celery
· Spring Onion
· Bobby Beans
· Butternut Squash – NEW this week
· Purple Sprouting

RECIPE OF THE WEEK – thank you Becky
This is a recipe for the slow cooker – but I just cooked in our electric oven on 70 degrees.

PORK IN CIDER

Ingredients
1 tbsp oil
1 oz Netherend Butter
1 onion sliced
2 Celery sticks sliced
Large Bramley apple, peeled, cored and chopped.
1 ¾ lbs Diced shoulder of porka
2tbsp plain flour
½ pint Dry Cider
Salt & Freshly ground black pepper
Bouquet garni sachet

METHOD
Heat the oil and butter in a large pan and fry the onion, celery and apple gently for 2-3 minutes. Transfer to the slo-cooker
Add the pork to the pan and brown lightly
Mix the flour with a little of the cider, then stir in the rest until well blended. Stir into the pan and bring to the boil, stirring continuously. Transfer to the slo-cooker and stir well. Season with salt and pepper and add the bouquet garni
Cook on Low for 6-10 hours.
Discard the bouquet garni before serving

Whilst we are on the subject of cooking,
I actually made a Lasagne for the family on Monday evening using our beef mince 3 days past its use by date, wrinkled green peppers, soft squashy Harvington tomatoes, brown celery, Neopoloitan sauce and Parmesan 3 months out of date – whilst we would NEVER sell you out of date produce, the point I am making is don’t always judge a book by its cover – David said it was superb and full of flavour – maybe he was just in shock that he had a meal cooked for him!

CHRISTMAS MEAT
Christmas orders are continuing to be placed, as predicted mainly Rib and Fillet of beef. It has also been handy keeping a record of what customers have ordered from previous years!

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 either calling the shop (01386 870296) or replying to this mail.

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 - Topside, Silverside, Roasting Joints & Brisket
CASSEROLE cuts - Braising, Stewing, Shin & Mince

ELLENDEN SPRING LAMB – ORDERS FOR WHOLE LAMBS HAVE BEEN ACCOUNTED FOR. In line with market trends the cost of a whole lamb is now £100 and £55 for half a lamb.

LEG CUTS - On the bone
Boned & Rolled
Steaks
SHOULDER CUTS On the bone
Boned & Rolled
Diced
Mince
LOIN - Racks
Chops
BREAST - Boned & Rolled
Liver, Kidney, Neck

Excellent feedback on the boned & rolled loin of lamb this week – thank you to all those who have taken the time to email with feedback – very much appreciated.

LONG COMPTON PORK
LEG CUTS - Boned & Rolled joints
Steaks
SHOULDER - Boned & Rolled
Diced
LOIN - Boned & Rolled joints
Pork Chops
BELLY - Sliced
Boned & Rolled

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

FARMING NEWSYou will note the Linseed by the shop has been harvested and is currently under going analysis before its final use is decided.

The plan is to now plough these fields before planting Winter wheat. This will hopefully produce grain of sufficient quality for bread production.

JUST 4 DOGS
Mel and Jo have started their classes – they are taking place at the following times:

· Monday 6 – 7pm - Agility
· Friday 3-4pm - Obedience
· Friday 6-7pm - Agility

The cost per session is £5

Please ring her on 01386 870648 for more details.

Enjoy the weather whilst it lasts!

Kind regards

Sara

noreply@blogger.com (Sara Turner) — Wed, 09 Sep 2009 11:08:00 +0000

Hi All

Typical – the children are back at school and there is not a rain drop in sight! Nice to have an Indian Summer though……..

NEW PRODUCTS
We are now sourcing “Tuscan Roasting Vegetables” This comprises of frozen whole cherry tomatoes, Roasted whole Borettane Onions, Small Roasted Whole Potatoes and Slices of Grilled Courgettes. Simply spread the frozen vegetables on a shallow roasting tray, add salt & drips of olive oil, and roast on the top shelf of a very hot oven for 8-12 minutes – my kind of cooking!

YOGURTS
We have sold all the Woodlands Farm yogurts we sourced from Cheltenham, so I have ordered more. Feedback on this product would be very much appreciated……

ELLENDEN HOME GROWN FRUIT & VEGETABLES

We have the following fruit and vegetables available this weekend:

· Russet, Lord Lambourne, Worcester, Discovery & Bramley Apples
· Late Victorias, Majorie Seedling and Damsons
· Runner Beans
· Courgettes

SEASONAL FRUIT & VEGETABLES

The following fruit and vegetables are being sourced from Karen at Harvington:

Cherry Tomatoes
Beef Tomatoes
Vine Tomatoes
Aubergine
“Snack” Cucumbers

The following fruit and vegetables are all sourced from the Drinkwater family at Ebrington:

· Marfona Potatoes now available in 7.5kg, 12kg & 25kg sacks
· Romanesco
· Corn on the cob
· Cauliflower
· Calabrease
· Leeks
· Primo,Hispi & Savoy Cabbages
· Celery
· Spring Onion
· Bobby Beans

RECIPE OF THE WEEK – Thank you Kate

Thank you to all those who have come into the shop and told me how successful some of the recipes have been – Last weeks ice cream seemed to be a huge success!

ELLENDEN PLUM PUDDING

1lb Ellenden plums halved and stoned.
Place these in the bottom of a casserole dish/medium roasting tray.
You might need more, you might need less...
Over these, dribble some Amaretto and two dessertspoons of demerara sugar.
Put in fridge for a couple of hours until ready to bake
Preheat oven to 180 degrees C
Cream together 250g good butter with 250g caster sugar until light and smoothish
Add 4 beaten eggs (free range of course), stir in well
Add 125g self raising flour and 125g ground almonds
Pour the cake mixture on top of the plums, bake in oven for about 30-40 minutes, it may take longer, check with a skewer if the sponge is cooked through (if it isn't it still tastes fab).
Eat with custard or good double cream.

CHRISTMAS MEAT
We have taken Christmas orders for fillet, Rib of beef and Bronze Free Range Turkeys this week – incredible organisation!!

I am also pleased to tell you that we will have one of Jilly and Andy’s pigs from Harvington available for Christmas – you may remember we sourced one of their Berkshire pigs in July and the feedback really was excellent.

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 either calling the shop (01386 870296) or replying to this mail.

Please note we will NOT have FRESH beef available this week – something to do with late nights combining and lack of organisational skills………Sorry

LIMOUSIN CROSS BEEF
The following cuts are available in the freezer
STEAK – Fillet 1 piece
JOINTS Boned & Rolled - Topside, Silverside, Roasting Joints & Brisket
CASSEROLE cuts - Braising, Stewing, Shin & Mince

ELLENDEN SPRING LAMB – ORDERS FOR WHOLE LAMBS HAVE BEEN ACCOUNTED FOR.
In line with market trends the cost of a whole lamb is now £100 and £55 for half a lamb.

LEG CUTS - On the bone
Boned & Rolled
Steaks

SHOULDER CUTS On the bone
Boned & Rolled
Diced
Mince

LOIN - Racks
Chops
Boned & Rolled Loin

BREAST - Boned & Rolled
Liver, Kidney, Neck

Excellent feedback on the Racks of lamb and Boned Loin of Lamb – thank you to all those who have taken the time to email with feedback – very much appreciated.

LONG COMPTON PORK

LEG CUTS - Boned & Rolled joints
Steaks

SHOULDER - Boned & Rolled
Diced

LOIN - Boned & Rolled joints
Pork Chops

BELLY - Sliced
Boned & Rolled

FREE RANGE CHICKEN

WHOLE
FILLETS
THIGHS on the bone
LEGS on the bone

SARA'S BLOGReminder, and for the new subscribers – all previous emails can be accessed on the blog: www.ellenden.harvington.net

FARMING NEWS
David is combining the Linseed in the fields by the shop today – Matthew is a very happy little boy……

JUST 4 DOGS
Mel and Jo have started their classes – they are taking place at the following times:

· Monday 6 – 7pm - Agility
· Friday 3-4pm - Obedience
· Friday 6-7pm - Agility

The cost per session is £5

Please ring her on 01386 870648 for more details.

Enjoy the weather whilst it lasts!

Kind regards

Sara

noreply@blogger.com (Sara Turner) — Thu, 13 Aug 2009 21:02:00 +0000

Hi All

We have the following fruit and vegetables available this weekend – ALL GROWN HERE AT
ELLENDEN

· Victoria, Purple Pershore, Yellow Egg, and Damson Plums
· Discovery and Bramley Apples
· Runner Beans
· Courgettes

Tried and tested the Runner beans tonight – lovely and tender, not at all stringy!

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 either calling the shop (01386 870296) or replying to this mail. Steak is continuing to sell out very fast – please order in advance if you want any for a specific occasion.

FRESH LIMOUSIN CROSS BEEF
STEAK – Sirloin, Rib-eye & Rump
JOINTS Boned & Rolled - Topside, Silverside, Roasting Joints & Brisket
CASSEROLE cuts - Braising, Stewing, Shin & Mince

ELLENDEN SPRING LAMB – ORDERS FOR WHOLE LAMBS HAVE BEEN ACCOUNTED FOR
LEG CUTS - On the bone
Steaks
SHOULDER CUTS On the bone
Boned & Rolled
Diced
Mince
LOIN - Racks
Chops
BREAST - Boned & Rolled
Liver, Kidney, Neck

LONG COMPTON PORK
LEG CUTS - Boned & Rolled joints
Steaks
SHOULDER - Boned & Rolled
Diced
LOIN - Boned & Rolled joints
Pork Chops

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

NEW SEASON FRUIT & VEGETABLES
* HARVINGTON FRUIT & VEGETABLES
Karen from Harvington is able to supply us with the following again this week:
· Cherry Tomatoes
· Plum Tomatoes
· Beef Tomatoes
· Vine Tomatoes
· Aubergine
· “Snack” Cucumbers
· Mellis Chilli Peppers –
The feedback on all of the above produce continues to be excellent, especially the Beef Tomatoes
* BOBBY BEANS
Also known as “French Beans” are currently in season.
* MARROWS
* STRAWBERRIES – excellent feedback on these strawberries from Ledbury – very consistent in quality.
* BROAD BEANS & FRESH PEAS are still in season.

RECIPE OF THE WEEK
PLUM & ALMOND CAKE – Thank you Pat
500g of any Ellenden Plum!
50g ground almonds
175g butter, plus a little for the tin
175g caster sugar
3 eggs
175g self raising flour
Grated rind and juice of 1 lemon
Icing sugar for Dusting

METHOD
Pre-heat the oven to 180C/160C fan/350F/gas4. Butter and line the base of a 20cm cake tin with baking paper.
Add the Almonds, butter, sugar, eggs, flour, lemon rind and juice and beat for 2-3minutes until the mixture is light and fluffy.
Halve the fruit and ease out the stones – if using large plums cut into quarters.
Spoon half the cake mixture into the prepared tin and level. Evenly scatter over half the fruit, then spoon over the remaining cake mixture. Level the top and scatter with the remaining fruit
Bake for 50 minutes to 1 hour or until golden and firm to the touch.
Cool in the tin for 5 minutes, then turn out and cool completely.
Dust with icing sugar before serving.

This is a very easy recipe, which along with the Banana cake recipe has helped fulfil Emily and Toby’s time on the many wet days we have had this summer holiday…….!

SARA'S BLOG
Reminder, and for the new subscribers – all previous emails can be accessed on the blog: www.ellenden.harvington.net

FARMING NEWS
The combine has ventured out……..bit muddy around the wheels and not the sort of machine that is easy to pull out if it gets stuck!!! Still lots to do though…… We need consistent dry weather.

JUST 4 DOGS
If you attended our open day you will have seen Mel and her friends put an excellent dog agility demonstration. She is now going to start running classes her at Ellenden starting Monday 7th September. Please ring her on 01386 870648 for more details. We’ve booked Bramble and Milly in!

Kind regards
Sara

noreply@blogger.com (Sara Turner) — Wed, 29 Jul 2009 20:26:00 +0000

Hi All

No shortage of plums this season – please see the “Seasonal Fruit and Vegetable” section for the varieties we are picking at the moment.

Thank you for the feedback on the Harvington pork, “Superb flavour” were amongst the many comments. A few did comment on the fat content, but Berkshire is a rare breed and these breeds do tend to be a little more on the fatty side. However some would argue this is what leads to the excellent flavour……..I will leave you to come to your own conclusions! We will have the usual pork from Long Compton this week – Jilly and Andy’s pigs are only a hobby, and therefore not available on a weekly basis.

FRESH MEAT 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 either calling the shop (01386 870296) or replying to this mail. We seem to be selling out of most cuts of beef at the moment, the steak is always the first to go, so please order if you need for a particular occasion, if you change your mind I have every confidence we will sell it…….

FRESH LIMOUSIN CROSS BEEF

STEAK – Fillet, Sirloin, Rib-eye & Rump
JOINTS Boned & Rolled - Topside, Silverside, Roasting Joints & Brisket
CASSEROLE cuts - Braising, Stewing, Shin & Mince

ELLENDEN SPRING LAMB available fresh again NEXT WEEK
We do have a range of joints, steaks, chops and mince available in the freezer.

LOCAL FREE RANGE PORK

LEG CUTS - Boned & Rolled joints
Steaks
SHOULDER - Boned & Rolled
Diced
LOIN - Boned & Rolled joints
Pork Chops

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

NEW SEASON FRUIT & VEGETABLES

* ELLENDEN PLUMS

We have a variety of plums being picked at the moment:
Heron
Viloletta
Prolific
To name but a few……….. there are lots more which we are working on identifying – not very easy when you have inherited the trees and didn’t plant them!!!!

* HARVINGTON FRUIT & VEGETABLES
Karen from Harvington is able to supply us with the following again this week. Feedback on her produce has been excellent again.
· Cherry Tomatoes
· Plum Tomatoes
· Beef Tomatoes
· Yellow Tomatoes – good for indigestion, as they are less acidic
· Vine Tomatoes
· Aubergine
· “Snack” Cucumbers
· Mellis Chilli Peppers – Ask Ann how good these are, she has cooked them with just about
everything!
You may also be interested to know that none of her produce are sprayed.

* RUNNER BEANS
Our own are progressing well, as are the Pumpkins, Sweet Corn, Courgettes, Sprouts and Purple Sprouting……

* STRAWBERRIES

* BROAD BEANS & FRESH PEAS are still in season.

RECIPE OF THE WEEK

“BLAZING BURGERS” Courtesy of EBLEX

Feeds 4

Time to Cook – 8-12 minutes on each side

INGREDIENTS
450g (1 lb) Ellenden Beef Mince
1 small red onion peeled and finely grated
1cm (1/2 inch) piece fresh root ginger, peeled and finely chopped
1or 2 Harvington Green chillies deseeded and finely chopped
5-10ml (1-2tbsp) Mango Chutney
5ml (1tsp) salt
15ml (1tbsp) sunflower oil
Finely shredded chilli strips to garnish

METHOD
1. Place the beef in a large bowl and add the onion, ginger, chilli, mango chutney and salt. Mix
together thoroughly.
2. Using damp hands shape the mixture into 4 evenly sized burgers. Cover and refrigerate for
20 minutes
3. Brush the burgers with a little oil and cook under a preheated moderate grill for 4-6minutes
on each side, or until cooked through and any meal juices run clear
4. Serve the burgers in rolls garnished with salad leaves, finely shredded chilli strips and a
spoonful of relish and potato wedges

This sounds like a recipe I could attempt!

SARA'S BLOG
Reminder, and for the new subscribers – all previous emails can be accessed on the blog: www.ellenden.harvington.net

FARMING NEWS

David has managed to combine two fields of Barley and get the straw bailed and under cover – might be a few days before he gets going again….The combining is very much going to affect whether or not we get chance to do the plum picking weekend – but I am working on it, even if we have to move towards the end of August.

We have purchased another hundred hens which arrived last Thursday. In about a months time we should have more of our own eggs available, which should help our demand and supply issue! People are coming far and wide to purchase them – most of the time they wait whilst I go and collect. It did amuse on one occasion when we put some eggs aside for a customer, only to get a phone later in the day to ask if they really were our eggs as they were too clean!!! If you want to do a self check, any of our eggs will not have a red stamp, whereas the ones we buy in from Clay Hall Farm do.

I don’t think there is any more news for this week.

Kind regards
Sara

noreply@blogger.com (Sara Turner) — Tue, 21 Jul 2009 19:07:00 +0000

Hi All

The front of the shop is an array of colour at the moment with home-grown and local seasonal produce. Although you are now able to source Tomatoes, Aubergines, Strawberries etc all year round, it will never have a better flavour than it has at the moment…..

HARVINGTON PORK
We will have very local, Free Range, Berkshire pork this weekend, bred and reared by Andy and Jilly Tracey from the village of Harvington.

This will be for sale in the shop from Wednesday in the following cuts:

LEG CUTS - Boned & Rolled joints
Steaks
SHOULDER - Boned & Rolled
Diced
LOIN - Boned & Rolled joints
Pork Chops

IN ADDITION
We will have the following meat available from Friday If you would like to order any of the following please let me know by either calling the shop (01386 870296) or replying to this mail. Steak is continuing to sell out very fast – please order in advance if you want any for a specific occasion.

FRESH LIMOUSIN CROSS BEEF
STEAK – Fillet, Sirloin, Rib-eye & Rump
JOINTS Boned & Rolled - Topside, Silverside, Roasting Joints & Brisket
CASSEROLE cuts - Braising, Stewing, Shin & Mince

ELLENDEN SPRING LAMB
LEG CUTS - On the bone
Boned & rolled
Shank
Steaks

SHOULDER CUTS On the bone
Boned & Rolled
Diced
Mince

LOIN - Racks
Chops

BREAST - Boned & Rolled
Liver, Kidney, Neck

FREE RANGE CHICKEN

WHOLE
FILLETS
THIGHS on the bone
LEGS on the bone

NEW SEASON FRUIT & VEGETABLES

* ELLENDEN HERMAN PLUMS
We are still picking these plums, but I have a major confession to make…..These plums do contain a stone!! That will teach me to believe everything you read on the internet……However they do have a lovely sweet flavour!

* HARVINGTON FRUIT & VEGETABLES
Karen from Harvington is able to supply us with the following again this week:
· Cherry Tomatoes
· Plum Tomatoes
· Beef Tomatoes
· Yellow Tomatoes – good for indigestion, as they are less acidic
· Vine Tomatoes
· Aubergine
· “Snack” Cucumbers
· Mellis Chilli Peppers – Ask Ann how good these are, she has cooked them with just about
everything!

The feedback on all of the above produce has been excellent – you may also be interested to know that none of her produce are sprayed.

* RUNNER BEANS
We will have our own available in the not too distant future……

* OFFENHAM CHERRIES
Selling very well at the moment – I was asked by a customer on Saturday if they would taste better than those he bought at Morrisons – Within minutes of tasting he came back and bought another punnet!

* STRAWBERRIES

* BROAD BEANS & FRESH PEAS are still in season. Broad Beans have come down in price even further.

RECIPE OF THE WEEK
BAKED STICKY CHOPS WITH PLUM CHUTNEY
· Serves: 6
· Preparation time: 15-20 minutes
· Cooking time:
o 50 minutes-1 hour (baking and chutney)
o Up to 30 minutes (grilling and chutney)

Ingredients:
· 6 loin chops or leg steaks
· For the Sticky Marinade:
· 30ml/2tbsp white wine vinegar
· 2.5ml/½tsp ground nutmeg
· Salt and freshly milled black pepper
· 2 garlic cloves, peeled and crushed
· 15ml/1tbsp light brown sugar
· 60ml/4tbsp plum jam
· 75ml/5tbsp tomato ketchup
· 15ml/1tbsp soy sauce, optional
· 15ml/1tbsp sweet chilli sauce, optional
· For the Plum Chutney:
· 450g/1lb dark plums, stoned and halved
· 2 eating apples, peeled, cored
· and cut into chunks
· 50g/2oz sultanas
· 1 carrot, peeled and grated
· 50g/2oz Demerara sugar
· Pinch salt
· Pinch ground cloves
· 100ml/3½floz. white wine vinegar

Method:
1. Preheat the oven to Gas mark 6, 200°C,400°F.
2. Prepare the sticky marinade; in a large shallow bowl mix all the marinade ingredients together. Add the steaks and coat in the marinade mixture. Cover and chill for 2 hours or ideally overnight in the refrigerator.
3. Place the chops on a metal rack in a non-stick roasting tin and bake for 35-40 minutes, turning once, or on a prepared barbecue or preheated grill for 12-16 minutes, turning occasionally.
4. Meanwhile prepare the chutney; place all the ingredients in a large stainless steel pan and bring to the boil. Reduce the heat, cover and simmer for 15-20 minutes, stirring occasionally until the fruit is soft.
5. Remove from the heat and pour into a sterilised jar.
6. Serve the lamb with the chutney, sauté potatoes and wilted spinach.

Tip:
The chutney will keep for 1 week and works well with beef too.

SARA'S BLOG
Reminder, and for the new subscribers – all previous emails can be accessed on the blog: www.ellenden.harvington.net

FARMING NEWS
David was planning to go combining this week – I will blame him for the current weather conditions! You may be interested to know that the wheat is used to feed the cattle and the straw to bed them down during the winter at our Tennant farm in Coughton.

That covers everything for this week, I am teaching riding outside in a field every day this week – bundles of fun today!!!!!

Kind regards
Sara

noreply@blogger.com (Sara Turner) — Tue, 23 Jun 2009 21:24:00 +0000

Hi All

The road works outside the shop have now finished, and no we did not get paid for the use of our car park!

SARA'S BLOG

Just to let you know if you delete mails as soon as you have read them, I am now publishing the emails on "Sara's Blog", a page on our website, (www.ellenden.harvington.net). You can view the weekly mails on this page and also feel free to add any comments......All the recipes are also available on this page, and lists of NEW LINES we are stocking in the shop.

NEW LINES

We will be stocking Food Genie's quiches again this week, and Strawberry Cheesecake - feedback on these products would be very much appreciated.

In addition we are now stocking the following NEW FROZEN LINES:

* Loose Sweetcorn
* Cherry Berry Delicious (Dark Sweet Cherries, Flame Grapes, Blueberries & Boysenberries)
* Puff Pastry

RECIPE OF THE WEEK - Thanks to Field-fare

Cherry Berry Brulee

Place a layer of Cherry Berry in a quiche dish.
Whip together 150ml double cream and 100g caster sugar
Fold in 150ml plain yoghurt.
Spread over fruit.
Sprinkle over 75g muscovado sugar and place under grill until melted.
Chill well before serving

FRESH MEAT 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 either calling the shop (01386 870296) or replying to this mail. I am sorry we have been selling out of steak recently - hopefully it is a sign of the quality - we are trying to sort out ways and means of having more of our own beef back......Please bare with us!

FRESH LIMOUSIN CROSS BEEF

STEAK - Sirloin, Rib-eye & Rump

JOINTS Boned & Rolled - Topside, Silverside, Roasting Joints & Brisket

CASSEROLE cuts - Braising, Stewing, Shin & Mince

ELLENDEN SPRING LAMB Whole and half lambs cut to your requirements are available

LEG CUTS - On the bone
Boned & Rolled
Shank
Steaks

SHOULDER CUTS On the bone
Boned & Rolled
Diced
Mince

LOIN - Racks
Chops
Boned & Rolled loin

BREAST - Boned & Rolled
Liver, Kidney, Neck

FREE RANGE CHICKEN

WHOLE
FILLETS
THIGHS on the bone
LEGS on the bone

LOCAL FREE RANGE PORK

LEG CUTS - Boned & Rolled
Steaks

SHOULDER - Boned & Rolled
Diced
Mince

LOIN - Boned & Rolled
Pork Chops

NEW SEASON FRUIT & VEGETABLES

ELLENDEN RASPBERRIES
David has walked the Raspberry canes, and if we are lucky we might have some of our own available this weekend.....

HARVINGTON STRAWBERRIES
We are stocking two types of Strawberries - some in closed punnets from Ledbury and the open Punnets are Betty and John News' from Harvington. Both have received very good feedback, some preferring one over the other - everyone has different tastes!

HARVINGTON CHERRY TOMATOES
This weekend we are being supplied with Cherry Tomatoes from Harvington - we will still have the Buckland available in all varieties

ENGLISH SALADING
The following are all currently available:
Ice Berg Lettuce, Little Gem Lettuce, Raddish, Cucumber, Water Cress, Mixed Leaf, Spring Onion and Celery.

SUNDAY 19TH JULY - CAR BOOT SALE
On Sunday July 19th, between 9am - 12pm, the Harvington First School PTFA are organising a Car Boot Sale to be held in the field at the back of the shop. The cost per pitch is £5 a car and £10 van / trade. Please ask if you want more details.

I think that covers everything for this week - I am not going to mention the "B" word - I obvioulsy gave it the kiss of death last weekend with my list of Barbecue produce....!

Kind regards
Sara

noreply@blogger.com (Sara Turner) — Tue, 23 Jun 2009 18:21:00 +0000

Hi All

We have finally got all the sheep sheared this week and they look far more comfortable - After shearing 160 ewes in two days I think David feels he is justified in eating more Tyrells crisps........!

OPEN DAY PHOTOS
If you would like to view any of the photos taken on June 7th by Juliette Herbet, please log onto the website www.ellenden.harvington.net Jilly has worked her magic and produced a gallery!

NEW PRODUCT LINES
After the success of Food Genie's Sampling on the Open Day we are now going to stock the following lines:
* Mediterranean vegetable quiche
* Red Onion & Camembert quiche
* Broccoli & Stilton quiche
* Quiche Lorraine.
* Strawberry Cheese Cake

Thank you to all those who have asked us to supply new lines that were tasted on the Open Day - if anyone else tasted a product they would like to see in the shop and we are not yet sourcing, please let us know....

BARBECUE PRODUCE
We have recently been asked by a lot of customers "What do we stock that is suitable for the barbecue"?
* Our own Beef Burgers - can be cooked from frozen
* Simple Suppers Pork & Apple Burgers
* Simple Suppers Marinated Spare Ribs
* Simple Suppers & Teme Vale Plain Pork Sausage
* Teme Vale Spicy Tomato sausage - NEW LINE
* Simple Suppers Tolouse Sausage - 95% pork and made with Red Wine - NEW LINE
* Simple Suppers Hot Spanish Style sausage - NEW LINE
* Our own Beef Fillet, Sirloin, Rib-eye & Rump Steak
* Our own boned leg Lamb Steaks & lamb chops
* Pork leg Steaks
* Chicken Thighs on the bone

FRESH MEAT 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 either calling the shop (01386 870296) or replying to this mail.

FRESH LIMOUSIN CROSS BEEF

STEAK - Sirloin, Rib-eye & Rump

JOINTS Boned & Rolled - Topside, Silverside, Roasting Joints & Brisket

CASSEROLE cuts - Braising, Stewing, Shin & Mince

ELLENDEN SPRING LAMB Whole and half lambs cut to your requirements are available

LEG CUTS - On the bone
Boned & Rolled
Shank
Steaks

SHOULDER CUTS - On the bone
Boned & Rolled
Diced
Mince

LOIN - Racks
Chops
Boned & Rolled loin

BREAST - Boned & Rolled
Liver, Kidney, Neck

FREE RANGE CHICKEN

WHOLE

FILLETS

THIGHS on the bone

LEGS on the bone

LOCAL FREE RANGE PORK

LEG CUTS - Boned & Rolled
Steaks

SHOULDER - Boned & Rolled
Diced
Mince

LOIN - Boned & Rolled
Pork Chops

SEASONAL FRUIT & VEGETABLES

NEW THIS WEEK - Ledbury Raspberries.
Drakes Broughton Gooseberries.
Cherries - they are French at the moment but very tasty.
The following fruit and vegetables have come down in price now more readily available:
* Broad Beans
* Fresh Peas
* Cornish New Potatoes
* Calabrease

This weekend we DO have Betty and John's Strawberries from Leys Road Harvington! They are "Eros" variety. These strawberries are are practically organic, and are picked fresh daily. They are not all uniformly shaped, and might have a bit of dirt on them - but they taste like good old fashioned English Strawberries......

RECIPE OF THE WEEK - Thank you again Sue - could do with some more customer recipes please - Jane I am sure you have lots!!

Braised Lamb shanks with Citrus
1 lamb shank per person and following ingredients for between 2 and 4 lamb shanks
1 chopped onion, 1 diced carrot, diced celery, 2-3 chopped garlic cloves, herb bundle of mostly thyme and bay, 1 tablespoon tomato purée, 200-250ml stock (pref lamb stock, or chicken will do), ½ bottle white wine, juice and grated zest of an orange and a lemon (or even better a couple of limes)

In a large casserole heat a couple of tablespoons of oil and sweat the vegetables until tender, add the herbs, purée, stock and wine and most of the fruit juice and zest, bring to the boil and then reduce to simmer.

In a separate pan brown the lamb shanks, seasoning as you turn them. Add them to the casserole and use a ladleful of the casserole juices to deglaze the lamb pan and add that too to the casserole. Cover tightly and cook for around 2½ hours until meat falling off the bone. Keep lamb shanks hot while you check the consistency and seasoning of the sauce, may need to be reduced a little, add the last couple of spoonfuls of the citrus juices to refresh the flavour. Serve sauce and lamb shanks sprinkled with the last bits of grated zest with a little finely chopped parsley.

Finally we are selling coconuts in the shop at the moment - all proceeds go to the Harvington Village Fete which could not hold the coconut shy due to the awful weather on Saturday 6th June..... In addition we are selling the "Harvington Village Hall Recipe book" for £5. All proceeds from the sale of these books go towards funding the refurbishment of the Village Hall.

Supposed to be another good weekend for the Barbecue.....Fingers crossed

Kind regards
Sara

noreply@blogger.com (Sara Turner) — Thu, 11 Jun 2009 21:29:00 +0000

Hi Everyone

THANK YOU.........I am so grateful to everyone who attended our Open Day on Sunday and have sent emails of appreciation. We were very lucky, having been soaked in the field fencing the Horse & Hound Arena at 5am, both David and I had very little hope of a successful day.

However everyone pulled together, the rain stopped at 10.30am, and we had a fantastic day.....

There are so many people who helped to make the day a success, many of whom are loyal customers who volunterred their help, and gave up their time to help on the day or prior to it. I cannot thank these people enough......

If anyone would like to put forward suggestions for improvement, PLEASE do so.... I am already making a list of what I think we can do better for June 13th 2010!

FRESH MEAT THIS WEEKEND

LIMOUSIN CROSS BEEF

STEAK - fillet, Ribeye, Sirloin & Rump

JOINTS - Topside, Silverside, Roasting Joints & Brisket

CASSEROLE BEEF - Braising, Stewing, Shin & Mince

ELLENDEN SPRING LAMB

LEG CUTS - On the bone
Boned & Rolled
Shank
Steaks

SHOULDER CUTS - On the bone
Boned & Rolled
Diced
Mince

LOIN - Racks
Chops
Boned & Rolled loin

BREAST - Boned & Rolled
Liver, Kidney, Neck

FREE RANGE CHICKEN

WHOLE
FILLETS
THIGHS on the bone
LEGS on the bone

LOCAL FREE RANGE PORK

LEG CUTS - Boned & Rolled
Steaks

SHOULDER - Boned & Rolled
Diced
Mince

LOIN - Boned & Rolled
Pork Chops

SEASONAL FRUIT & VEGETABLES
The following fruit and vegetables are currently in season and have come down in price now more readily available:

* Broad Beans
* Fresh Peas
* Cornish New Potatoes
* Calabrease

Hopefully this weekend we will have Betty and John's Strawberries from Leys Road Harvington! Just need a bit more sun to ripen....

RECIPE OF THE WEEK - Thank you Sue

Terrine
700-800g lambs liver, any tough bits removed, roughly chopped
200-300g minced pork
100g fresh breadcrumbs soaked for a few minutes in 150ml milk and a large dollop of double cream
1 large onion and 3 cloves garlic, chopped fine and sweated in butter until soft
3 or 4 fresh sage leaves, leaves from a couple of sprigs of thyme, 2 or 3 parsley sprigs, crushed piece of mace (or a little ground mace), sprinkle of cayenne, fresh ground black pepper and about quarter to half a teaspoon of salt
Splash of port

Put it all through a food processor till as coarse or as fine as you would like the end result (I did fairly fine but left enough texture for it to be more a terrine).

Grease and line dishes with streaky bacon strips (stretch them first by running the back of a knife down their length) - I used two small loaf tins about 18cm x 4cm - fill with the pate mixture and cover with lids or with two or three layers of foil, buttered above the pate.

Set the dishes in a roasting pan and add boiling water to the pan to reach about half way up the outside of the pate dishes. Put in pre-heated oven (160C/Mark3) for between 1 hr 15 mins and 1 hr 45mins (mine took around 1 and half hours). It's cooked when the pate has come away from the sides and feels firm to touch in the middle. Take the dishes from the roasting tin and stand with a board and weights on the top to flatten while the dishes cool.

This should be fine in the fridge for around a week or can be frozen immediately.

I think that covers everything for this week, I hope everyone likes the New Look of the shop - we have had a lot of positive feedback! Thankyou also to all those who have asked how the Open Day went, even though they couldn't join us.

Everyone commented on how relaxed David looked..... He was talking farming what more can I say.....

Many, many thanks again for everyones support.

Kind regards

Sara

noreply@blogger.com (Sara Turner) — Thu, 04 Jun 2009 20:10:00 +0000

Hello All

NEW LOOK

This week the shop interior has had a transformation - thanks to Stuart Lemon who I would highly reccommend for any property maintenance you may need doing. His workmanship is of the highest standards and he is very reliable. Please ask if you would like his number. No, I am not on comission, I just like to support local traders!

We have moved the produce around a bit, but it is hopefully now placed in a more logical manner. All the root vegetables are together, salading and fruit.... I can't think why we haven't done this earlier!

In addition we have had two new chillers arrive in the hope we can better display the Fresh Meat on a weekend. Chicken, Pork, Beef and Lamb will all now have a chiller each, so hopefully there will be a lot more choice of each cut available.
If you can't find anything - please just ask.....

FRESH MEAT THIS WEEKEND

The Racks of Lamb proved very popular last week, and the feedback has been excellent - I think they barbqued well!
We are still supplying whole and half lambs for the freezer in boxes cut to your own requirements, i.e. whole legs, boned & rolled shoulders etc. If anyone would like to order, I need to know generally by a Wednesday evening - Thursday morning before 10am will be ok this week....

We will have the following fresh meat available from Friday:

ELLENDEN FRESH SPRING LAMB

* Lamb Shanks - NEW CUT
* Leg on the bone
* Boned & rolled leg
* Leg steaks / leg fillet
* Loin Chops
* Racks of lamb - NEW CUT
* Boned & rolled shoulder
* Shoulder on the bone
* Minced Lamb
* Boned & rolled Breast
* Liver, Kidney & Neck of lamb

OUR OWN LIMOUSIN CROSS BEEF
* Fillet Rib Eye, Sirloin and Rump Steak
* Forerib on the bone, Topside, Silverside, Roasting & Brisket Joints
* Braising, Stewing, Shin & Minced Beef & Burgers

LOCAL FREE RANGE PORK
* Leg steaks for the barbque
* Boned & Rolled Shoulder
* Loin Chops
* Diced Pork
* Belly Draft
* Pork & Apple Burgers

FREE-RANGE CHICKEN
* Whole
* Fillets
* Thighs
* Legs

Pre- Orders have already been accounted for. If you would like any meat putting aside please reply to this mail or telephone the shop - there is an answer machine.

SEASONAL FRUIT & VEGETABLES

The following are currently in season and available in the shop
· Fresh Strawberries - the Strawberries are from Ledbury at the moment, too early in the season for Betty and John's from Harvington.
· Broad Beans
· Peas
· Asparagus - last cut this weekend
· Bunched Carrots
· Cornish New Potatoes
· Buckland Tomatoes

OPEN DAY THIS SUNDAY - 7TH JUNE

JULIETTE HERBET PHOTOGRAPHY IN ATTENDANCE
I am pleased to tell you that Juliette Herbet will be in attendance, and will be available to take photos of children with the animals. We had a dry run today with Emily, Toby, Matthew and the lambs, if you come into the shop, have a look at picture she took of Emily, Matthew and Emily Lamb - it is very cute!

PROVISIONAL TIMETABLE
We are planning the day to run as follows - subject to weather
11.15am - First tractor and trailer ride around the Fishing Lake, Orchards and Asparagus fields, including a forage Harvesting Demonstration. Then every 45 minutes following
11.30am - Egg collecting from our free range hens
12.00pm - Cooking Demonstration by local chef the Food Genie using our own Lamb
12.30pm - Bottle feed the lambs and have your photograph taken
1.00pm - Dog Agility Demonstration
1.30pm - Horse & Hound Competition
2.00pm Egg Collecting from our free range hens
2.30pm Cooking Demonstration by local chef the Food Genie - using our own lamb
3.00pm - Preparing a sheep for a show - watch Ann demonstrate how to prepare sheep for the show ring

ACTIVTIES TAKING PLACE THROUGHOUT THE DAY

* BARBQUE, TEA, COFFEE & CAKES will be available to purchase. Thank you to Roger and Angela Small, Cathy and Tracey.

* Tasting tent of Local Suppliers

The following will be in attendance:

Simple suppers with NEW lines of sausage and a cooked Gammon joint

Teme Vale with NEW flavours of sausage for the barbque

The Soupery with two flavours of homemade soup to sample

Peter and Ann with their home-made fudge

Dainty Delights with her hand decorated sweets which make ideal presents

Fowlers Cheese New supplier of cheese from Earlswood - the only cheesemaker to still milk the cows on site.

Ellenden Apple Juice Made with apples from our own orchards

Cotswold Chutney New flavours of chutney to try, The "Garlic" flavour has been put forward for an award. Please support Sarah, she only set up her business just before Christmas, and her chutneys really are excellent.

Spot Loggin Ice Cream The ever popular ice cream made at an organic dairy farm in Bretforton.

Tyrells Crips - "Grown up" crisps as I heard them described yesterday! with four summer flavours to try and dip in the DW Herbs & Spices

* Family quiz with the opportunity to win a food hamper of local produce. These will be available at a meet and greet tent next to the shop. In addition there is a colouring competition for children, with the opportunity to win a Nature book, kindly donated by Natual England.

* Watch the sheep being sheared - Thanks to David's father Bob, who David thinks is fitter than he is - I keep telling him not to eat so many Tyrells crisps!

* Meet the Pigs, Goats & Hens - Thanks to Jilly, Andy and Charlotte.

* Cultivating demonstration with an opportunity to plant your own Sun Flower & Sweet Corn Seeds. In addition you can then climb into the cab of the tractor if you so wish......I know David does, it is a far bigger machine than his tractor!! Thank you to Dave Heming from Sambourne.

* Face Painting thanks to Sophie O'neil

* Air Ambulance to explore....

Finally I would also like to mention that it is the Harvington Village Fete on Saturday - Good luck to all involved, especially Sandra who is running the Cake stall - she has worked very hard.
I hope the weather just holds for Saturday and Sunday......

Kind regards

Sara

noreply@blogger.com (Sara Turner) — Thu, 28 May 2009 22:51:00 +0000

Hello All

What glorious weather we were blessed with over the Bank Holiday.... Long may it continue

NEW LINES

We are now stocking various produce from the "Ludlow Nut Company" they are a relatively local firm who as the name suggests specialise in various packets of nuts, dried fruit and Gourmet muesli.

David highly recommends the:

Honey Roasted Nut Mix

My weakness at about 4pm when I am craving sugar is:

Milk Chocolate covered Orange Peel - Now you know my motive for running!

We are also stocking the following Gourmet Muesli

* Gourmet Muesli Mix No Added Sugar
* Gourmet Muesli Mix Gluten Free
* Gourmet Muesli Mix Fig & Apricot
* Gourmet Muesli Date & Walnut

FRESH MEAT THIS WEEKEND

We are supplying whole and half lambs for the freezer - we are able to supply boxes cut to your own requirements, i.e. whole legs, boned & rolled shoulders etc. If anyone would like to order, I need to know by a Wednesday evening
We will have the following fresh meat available from Friday:

ELLENDEN FRESH SPRING LAMB

* Leg on the bone
* Boned & rolled leg
* Leg steaks
* Loin Chops
* Racks of lamb
* Boned & rolled shoulder
* Shoulder on the bone
* Minced Lamb
* Boned & rolled Breast
* Liver, Kidney & Neck of lamb

OUR OWN LIMOUSIN CROSS BEEF

* Rib Eye, Sirloin and Rump Steak
* Forerib on the bone, Topside, Silverside, Roasting & Brisket Jointsg
* Braising, Stewing, Shin & Minced Beef & Burgers

LOCAL FREE RANGE PORK

* Leg steaks for the barbque
* Boned & Rolled Shoulder
* Loin Chops
* Diced Pork
* Belly Draft
* Pork & Apple Burgers

FREE-RANGE CHICKEN

* Whole
* Fillets
* Thighs
* Legs

Pre- Orders have already been accounted for.

SEASONAL FRUIT & VEGETABLES

The following are currently in season and available in the shop

· Fresh Strawberries
· Broad Beans
· Peas
· Asparagus
· Bunched Carrots
· Cornish New Potatoes
· Buckland Tomatoes

RECIPE OF THE WEEK

Thank you Tom. As the Asprargus season is nearly at an end I thought we ought to make the most of cooking "gras" whilst it is freshly available.

CHINESE CHICKEN WITH ASPARAGUS

INGREDIENTS
Two chicken breast fillets
Asparagus
1cm fresh ginger
2 cloves garlic
20gm butter
soy sauce
Oyster sauce
Oil
White wine
chicken stock

METHOD
Trim and steam the asparagus

Slice the chicken thinly (about 5mm)

Cut the ginger into slivers, crush & chop the garlic.

Stir fry the ginger & garlic on low heat for 20 seconds or so in just
enough oil to lubricate the wok.
Turn up the heat an add the chicken. Stir fry until the meat goes from
pink to white.

Add asparagus, butter and about 3 tablespoons of stock.

Add soy sauce, oyster sauce and wine to taste (about 1-2 tablespoons of each)

Heat and serve.

Best served with two or three other dishes such as rice or noodles and
stir fried vegetables

OPEN DAY A WEEK ON SUNDAY - 7TH JUNE

JULIETTE HERBET PHOTOGRAPHY IN ATTENDANCE

I am pleased to tell you that Juliette Herbet will be in attendance, and will be available to take photos of children with the animals. We had a dry run today with Emily, Toby, Matthew and the lambs, if you come into the shop, have a look at picture she took of Emily, Matthew and Emily Lamb - it is very cute!

PROVISIONAL TIMETABLE

We are planning the day to run as follows - subject to weather

11.15am - First tractor and trailer ride around the Fishing Lake, Orchards and Asparagus fields,
including a forage Harvesting Demonstration. Then every 45 minutes following
11.30am - Egg collecting from our free range hens
12.00pm - Cooking Demonstration by local chef the Food Genie
12.30pm - Bottle feed the lambs and have your photograph taken
1.00pm - Dog Agility Demonstration
1.30pm - Horse & Hound Competition
2.00pm Egg Collecting from our free range hens
2.30pm Cooking Demonstration by local chef the Food Genie
3.00pm - Preparing a sheep for a show - watch Ann demonstrate how to prepare sheep for the
show ring

ACTIVTIES TAKEN PLACE THROUGH OUT THE DAY
* Tasting tent of Local Suppliers
* Family quiz with the opportunity to win a food hamper of local produce
* Watch the sheep being sheared
* Meet the Pigs, Goats & Hens
* Cultivating demonstration with an opportunity to plant your own Sun Flower & Sweet Corn
Seeds
* Air Ambulance to explore....

I am sorry it is such a long news letter tonight. The purpose of the sub headings is so that you can scroll down to the bits you are interested in!

Finally I would like to say a huge thankyou to everyone who supported us over the Bank Holiday weekend - we were very busy and very appreciative.

Kind regards
Sara

noreply@blogger.com (Sara Turner) — Thu, 14 May 2009 15:25:00 +0000

Hello All

If you happened to see Midlands Today on Monday evening you may have noticed that Prince William was visiting Birmingham - we are proud to tell you that on his visit he was treated to a joint of our Beef Sirloin... David is now waiting for Royal Appointment!!

NEW SUPPLIER - FOWLERS CHEESE & CLOTTED CREAM
I am pleased to tell you that we will be supplying the following cheese this weekend:
* Fowlers Original Little Derby
* Fowlers Warwickshire Truckle
* Fowlers Warwickshire with Garlic & Parsley
* Fowlers Warwickshire with Chili
* Fowlers Warwickshire Cracked Black Pepper
* Fowlers Warwickshire with Onion & Chive
* Fowlers Warwickshire with Real Ale & Mustard
* Fowlers Farmhouse Warwickshire Mild & Extra Extra Mature Cheddar
* Hereford Hop
* Ram Hall Ewes Hard - sheeps milk cheese!

SEASONAL FRUIT & VEGETABLES
We currently have available:
* Our own Premium and Standard rounds of Asparagus, traditionally grown outside
* Ebrington Rhubarb
* Cornish New Potatoes
* Buckland Tomatoes from Broadway
* Ebrington Spring Cabbage

If you shopped with us last year you will remember we were supplied with strawberries from Leys Road, Harvington. I am pleased to tell you that Betty and John will be supplying their traditionally grown strawberries again this year - No spray and full of sweet flavour!

FRESH MEAT THIS WEEKEND We will have the following fresh meat available from Friday:

ELLENDEN FRESH SPRING LAMB
* Leg on the bone
* Boned & rolled leg
* Leg steaks
* Loin Chops
* Boned & rolled shoulder
* Shoulder on the bone
* Boned & rolled Breast

OUR OWN LIMOUSIN CROSS BEEF
* Fillet, Rib Eye, Sirloin and Rump Steak
* Topside, Silverside, Roasting & Brisket Joints
* Braising, Stewing, Shin & Minced Beef & Burgers

LOCAL FREE RANGE PORK
* Leg steaks for the Barbque
* Boned & Rolled Shoulder
* Loin Chops
* Diced Pork
* Belly Draft

FREE-RANGE CHICKEN
* Whole
* Fillets
* Thighs
* Legs

WILDBOAR & VENISON
* Boned & Rolled Haunch of Venison
* Venison Steaks
* Sausages
* Burgers

If you would like to order any of the meat available please reply to this mail. Pre-Orders have already been accounted for.

FARMING NEWS
The ducks we acquired last week must be feeling settled as they have started to lay! We just need to get the eggs tested before we can sell them in the shop - watch this space.......

OPEN FARM SUNDAY JUNE 7TH
David has organised a working demonstration of a "Ford Versatile" a high horse powered tractor with cultivator. There will be access for children to climb into the cab inbetween demonstrations; and the opportunity for planting Sunflower and Sweet Corn seeds which they can hopefully watch grow in the weeks following the day.

RECIPE OF THE WEEK

As Spring lamb is in season I am very grateful to Tom for this Mint Sauce recipe!

INGREDIENTS:
Fresh mint
Honey or sugar
Wine vinegar
Boiling water

METHOD
Wash mint, remove leaves from stalks & chop them fairly finely.
Put them into a glass or cup and gently press them down.
Add boiling water to just cover them. No more.
Mix in vinegar and honey to taste and leave to stand for 30 minutes or sountil required.

I think that covers everything for this week - for once I hope we get some of the rain forecast as the ground and crops are getting a bit desperate.

Kind regards

Sara
Ellenden Farmshop, Evesham Road, Harvington, Evesham WR11 8LUTel: 01386 870296