Work on the farm continues but at this time of year, it is fairly repetitive and unexciting! Most of the work revolves around ensuring the livestock in the shed are kept happy and well fed. So Farmer Jim has been transporting muck from the shed and spreading it on ground that will be ploughed for corn that in turn will be used as feed for the animals next winter.
I’m sure that you will all be glad to hear that the pigs are also doing well!

The first calf of the season was born this week.

Thankfully, the frost of a couple of weeks ago doesn’t seem to have done too much damage to our crops or to those of our suppliers. Hopefully however, it will have helped reduce aphid and slugs that cause damage in the spring.

We are pleased to introduce some new products to the shop:
Carley’s Organic:
Dhal Curry
Chickpea Curry
Aloo Gobi Curry
Sag Aloo Curry

Note that we are now unable to sell St Keverne Square and Toppenrose Gold cheeses any more as they will no longer be produced.

Don’t forget Valentine’s Day on February 14th!

Why not treat your loved one to a delicious home-made meal and romantic night in! We also have a range of great products and hampers that will wow your partner! Ask for details.

We currently have 10% off our beef. With the weather as it is, there is nothing better than a satisfying stew!:

Ingredients
1kg beef topside
20ml oil
60g streaky bacon trimmings
1 garlic clove - skin on
200g fresh tomatoes - cut in quarters
seasoning
500ml red wine
500ml beef stock (chicken or vegetable will also do)
a little cornflour
1 carrot – chopped
1 small onion – chopped
1 stick celery – chopped
1 tbsp tomato puree
Thyme – preferably fresh
Rosemary – preferably fresh

Method
Season the meat with salt and pepper.
Brown the meat in oil. Remove the meat from the pan.
Add the carrot, onion, celery, bacon, garlic, tomatoes and purée to the pan. Season using the thyme and rosemary. Cook till softened.
Add the stock to the pan and stir. Reduce the liquid until it is a syrupy consistence.
Return the meat to the pan. Deglaze the meat with the wine or marinade.
Cover the pan and braise the meat until tender 180C/350F/Gas 4 for approximately 1½hrs turning occasionally.
Remove the meat from the pan. Reduce the sauce and if necessary thicken with cornstarch.
Strain the sauce and skim the fat. Season to taste adding a little more of the stock.
Slice to serve. Serve with the cooking sauce, mash potatoes and seasonal vegetables.

Lunch from the Farm – don’t forget that we are doing lunch specials to take-away every week day from midday until 2pm!