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

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

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

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

Hi All

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

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

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

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

FRESH MEAT THIS WEEKEND

ELLENDEN HOME PRODUCED BEEF
STEAK
Fillet
Sirloin
Rump

JOINTS
Rib of beef on the Bone
Topside
Silverside
Roasting Joint

CASSEROLE BEEF
Cubed Brisket
Stewing steak
Shin of Beef
Mince

ELLENDEN HOME PRODUCED LAMB
LEG on the Bone
Steaks

LOIN
Boned & Rolled
Rack French trim
Chops

SHOULDER
On the bone
Boned & Rolled
Diced
Minced

LIVER, KIDNEY, HEART

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

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

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

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

RECIPE OF THE WEEK - Thank you Paula

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

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

1. Preheat oven to 170C/Gas 3

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

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

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

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

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

Taste and if necessary season.

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

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

Kind regards

Sara

Hello All

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

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

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

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

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

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

We have available the following Fresh Produce:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Serve with Rice

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

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

Take care, especially when on the roads.

Kind regards

Sara

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