Welcome to our weekly email – the weekend’s new stock has been updated online and you are now able to order all your favourites and a few new additions.
On the seafood side, a slightly different selection from last week: stunning crabs and lobsters, whole lemon sole and fillets of haddock. Again, we were only able to source a limited number of crabs and lobsters so you will need to order quickly – they really are delicious at the moment. Each should be a good size and they are due to arrive with us, live and kicking, on Friday morning. When ordering please indicate in the comments box whether you would like larger or smaller specimens and whether you want to take delivery alive or cooked!
Our recipe suggestion this week may seem an odd choice for early summer but we are now coming to the very end of our autumn Crown Prince pumpkins. Arguably the most delicious of all the pumpkin varieties, Crown Prince are well named! The skin, silver-blue when harvested, fades to a yellow burnish as the pumpkins “cure” in storage. The best keeper and truly sweeter, denser and more delicious as time goes by. Great roasted during the winter, perhaps the nicest way to eat them is as a summer salad.
Crown Prince, Red Pepper and Ricotta Salad
Scoop out the seeds, wash, toss in oil, salt, pepper and paprika and roast in a hot oven, say 190C for 15 minutes till crisp and brown.
- Slice the pumpkin flesh into segments, season and drizzle with extra virgin olive oil. Roast for 20 minutes in the same hot oven, cool slightly and separate from the skin.
- Roast a couple of red peppers in the same hot oven till browned all over. Remove to a bowl, cover with cloth and leave to cool, Skin, remove seeds and tear into strips. Keep any juices and use as the basis for a vinaigrette
- Arrange the pumpkin segments on a plate, drape with the roasted red pepper slices, top with crumbled ricotta
- Drizzle with the vinaigrette and sprinkle with finely chopped parsley and the roasted pumpkin seeds
Fresh produce from our own gardens this week:
- Bunches of heavenly-scented sweet peas
- Cavolo Nero
- Bunched Beetroots
- Just-picked carrots by the bunch
- Baby Artichokes
- Fresh Herbs – Parsley, Coriander, Dill and Mint
- Spring Onions
- New Season Spinach
- Rainbow Chard
The farm will be open our usual lockdown hours this weekend – 10 till 4pm on Friday and Saturday and 10 till 2pm on Sunday. We look forward to welcoming you whether you are using Click and Collect or shopping in person.
Of course we all have to adhere to strict social distancing rules:
- Everyone will need to sanitize their hands before coming into the shop
- Only one customer in the shop at any time
- The queue (if we’re busy) will be spaced at 2m intervals (we’ll set out chairs to make this more comfortable!)
- No cash payments will be accepted – only cards
We will also be offering a delivery service as usual from Friday to Tuesday.
