Is spring here or is winter to rear its ugly head?!
Any concerns we had about water for the crops during the brief dry period have quickly been put to rest.
We hope you had a relaxing Easter nonetheless.
On the farm, we are in the middle of calving.
We also had a DEFRA inspection. They checked eartags of all our cows and the relevant paperwork. We await the results but we trust everything to be OK.
The salad leaves in our polytunnel have been doing really well and we have a steady supply for sale in the shop.
Unfortunately we have had to increase prices slightly on some of our own produce – notably, pasties, cakes, pies and quiches.
We try and keep price increases to an absolute minimum – the last time much of the produce above rose in price was over 2 years ago.
We are pleased to report however, that we have been able to drop the price of the following products:
Skinners range from £2.60 to £2.05
Tribute from £2.25 to £1.90
Admirals Ale from £2.30 to £2.10
Proper Job from £2.50 to £2.10
Rattler from £2.40 to £2.00
Pear Rattler from £2.40 to £2.00
Todka from £16.65 to £15.35
Secret Chef have an exciting new range of products – the 3 in 1 curry kit. It consists of the spices needed for a curry, a side dish and pilau rice and includes a shopping list of what is required and a minute by minute cooking guide.
We also have a 3.7% Ginger Beer in now from Beaumont’s Brewery.
We have had the first rhubarb of the season in. Our rhubarb comes from Mitchell Fruit Farm.
Rhubarb Pie
Serves 6 – 8
Ingredients and preparation
800g rhubarb – trimmed and cut into 4cm pieces
Shortcrust Pastry for top
250 sugar – less if you prefer a tarter taste, more if you prefer a sweeter pie
Finely grated orange zest from 1 orange
2 tablespoons water
3 tablespoons cornflour
Preheat your oven to 180˚C.
Mix the other ingredients until a glaze forms. Pour the mix into the tin.
Lay the pastry lid over the top. Pinch the edges closed.
Make 4 cuts into the lid so steam can escape.
Bake for 20 minutes and turn the pie so that it bakes evenly.
Bake for another 25 minutes.
Serve with ice cream, cream or custard. Enjoy!
This and many other recipes can be found on our recipe page (click here)
