Although there are still days of sun and warmth, the violent hailstorm battering the farm at the moment makes it easier to accept that we really are well into Autumn. More than time to turn our thoughts to Pumpkins and Squashes..
We will be featuring various squashes on the menu and in the shop this weekend. First up we have the wonderful Blue Hubbard a large, heritage pumpkin from the US with fearsomely hard, knobbly blue skin, dense orange flesh and a flavour not unlike artichoke hearts! In the restaurant, we will be serving Pickled Blue Hubbard as an appetiser. Curiously, we will also be serving another member of the Hubbard Squash group, Uchiki Kuri (the Onion Squash) in the Roast Pumpkin Salad – the salad will also include the more common Butternut Squash together with homemade Labneh and Roasted Pumpkin Seeds. Squashes available in the shop will include Harlequin Squash, Uchiki Kuri, Butternut and a few others.
If anyone is planning to use one of the pumpkins in their Halloween celebrations, we would certainly encourage you to save both the seeds and as much of the flesh as possible – the seeds are very easy to roast with salt and smoked paprika to make an alternative to peanuts and the scraps of flesh can certainly form the basis for a delicious soup.
Unfortunately, we weren’t able to get any more seabass this week but we do have plenty of seafood available either to eat here or take home. Highlights are the Mackerel, Cock Crabs and wonderful native oysters – these will be available in the shop, online or to eat in the restaurant from tomorrow lunch. On Friday we will have another delivery of the Farmed Scallops that have been so tasty over the last month.
We look forward to seeing you either in the shop, the restaurant or both!
Our Menu for This Weekend:
Worton Sauerkraut (PB)
Wood Roasted Red Pepper Bruschetta (PB)
Pickled Hubbard Pumpkin (PB)
Cream of Mushroom Soup (V)
Worton Pork Pate with Rye toasts and pickles
Westcombe Cheddar and Onion Quiche with Worton Salads(V)
Nasu Dengaku with Pickled Daikon(V)
Roast Butternut and Ichiki Kuri salad with homemade Labneh (V)
Grilled Cornish Mackerel with Beetroot and Horseradish Salad
Scallops with Confit Garlic
6 Native Fal Oysters
Goan Fish Curry with Rice and Pickles
Worton Porchetta with Borlotti Beans and Braised Chicory
Sticky Ribs with Rice
Florence Fennel Salad (PB)
Spicy Slaw(PB)
Honey and Bay Poached Quince with Vanilla Ice Cream (GF)
Pink Grapefruit and Pistachio Cake (GF)
“Bounty” Cake (GF)
Redcurrant Frangipane
Worton Monarch Apple Tarte Tatin
Rosewater & Pistachio Meringue with Jersey Cream and Summer Berries
A selection of homemade ice creams
