Date for your diary: we will be having a Meet the Producer and Taster Day on the morning of Saturday 24th October.
In attendance will be Rob from Hedgerow Cottage Cornish Biltong and Linda from Table B’hote who has a new Sweet ’n’ Sour sauce available. We hope to be sampling some of our own produce and possibly another producer or two will be coming – watch this space!

The recent dry and, at times, sunny weather (heaven forbid!) has enabled us to harvest the first of our sweetcorn crop and have it available for sale.
We are especially pleased as they are delicious and last year’s crop failed due to the wet.

Usually we would expect to harvest the corn from late August into September but the wet weather of the past few summers has prevented us from being able to do this.

The sweetcorn is sweet and tasty whilst it is young – perhaps for another month – so make the most of it whilst it’s available!

We have also started harvesting the first of some of our winter veg – kale and pointed cabbage. These are also now available in the shop.

Kale is a member of the brassicas family and is one of the hardier vegetables – it will grow in nearly any soil type as long as drainage is satisfactory and is rarely troubled by pests or disease.

Kale is a tasty alternative to cabbage but is also great in things like curries.

Curry with Kale, Carrots and Mushrooms

The beauty of this curry is not only is it delicious and so easy to make, but there is so much scope for you to add your favourite ingredients and put your own twist on it!

Preparation time: 10 mins

Cooking time: 40 mins

Serves 2/3

Ingredients and Preparation:

1 tablespoon olive oil
500g Pork, frying steak, chicken or turkey - diced
1 onion - chopped
2 carrots - sliced
150g field or button mushrooms - sliced
200g kale - coarsely chopped
50g red or green Thai curry paste (more if you want a hotter curry)
400ml Coconut Milk
(or, instead of the paste and coconut milk, add a curry sauce of your own choosing, like one from the Little Cornish Curry Co.) Heat a large saucpan on a moderate heat.
Add the olive oil. When hot, add the onion, mushrooms and meat.
Stir until meat has been browned and a little golden.

Add the curry paste. Stir and bring to boil. (or another curry sauce).

Add the coconut milk, mix well and bring to boil.
Add the carrots and kale. Mix well.
Reduce the heat to low, put the lid on and leave to simmer.
Serve with rice or noodles.

For something completely different, Jill has been making Goose Breast with Chilli and Soy – available from the ready meals freezer.

St Austell brewery have brought out a new vintage ale called Smugglers. Secret Chef have a mulled wine spices mix – great with cider, wine, apple juice or drink of your choosing!

For those of you who are that organised, we have started taking orders for Christmas. This year we will not have any white turkeys available, as we have decided to stick with our preferred free-range bronze variety. As usual we will have our own free-range geese and multi bird rolls available.

A thank you from the Air Ambulance service – the collection box has recently collected £18.14