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Hello All, I hope this finds you safe and well.
Good news for existing Veg box customers – from Tuesday 5th May you will be able to collect your box from the shop. Collection time will be between 11am-1pm – I cannot guarantee being on site before or after this, so apologies if this isn’t as convenient for you as possible.
 
At this stage, I need keep your collection day to the same day you currently get your delivery.  If you would like to collect your box (and save yourself the delivery charge), please email me by end of Saturday 2nd May. After that I have sorted the delivery schedules for the volunteer drivers so I really don’t want to have to change them around.
 
Payment will continue to be via GoCardless, I will not be able to take cash or card payments on the day.
 
Collection will be from the side door of the farm shop. If you would prefer to open your boot and I place the box inside that’s fine – just tell me which you would prefer.
 
Please DO NOT just turn up and expect your box to be ready or even on site. I will not be able to add any last minute ‘extras’ as I do not have any ‘spare’ stock in the shop.

 
What’s in the box next week:
 
This is the list of veg and fruit that will be in boxes for delivery w\c 4th May.
 
New Potatoes
Carrots
Red Onions
Tomatoes
Cucumber
Salad Onions
Lettuce
Pointed Cabbage or Cauliflower
Rhubarb
 
Please let me know if you would like any substitutes or extra items by the of Saturday 2nd May.
Last week the Hispi cabbages were too small. I have noted any preferences indicated last week if you would prefer a cauliflower instead.
 
As usual, with the ‘extras’ please tell me the number of, or weight of what you would like.
Items that can be ordered as extra’s are:
 
Mushrooms
Spinach
White Onions
Old potatoes
Braeburn Apples
Bramley Apples
Conference Pears
Beetroot
Swede
Leeks
Broccoli (only if the price has dropped)
Parsnips
 
If you need to change box size or frequency that’s not a problem, just let me know as soon as possible.
 
Finally - please remember to leave your boxes out for me to be able to reuse them, thank you.

Thanks as always to Paul and Len (veg and fruit suppliers), Adrian, Gillian, Peter and David - Veg collecting/box deliveries and Danny (building boxes and cabin maintenance) - I couldn't do this without you.
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The Garden Centre are continuing to do deliveries, it’s very much a ‘personal shopping’ experience. Email your requirements, and they will call you back to confirm exactly what you need, and take payment over the phone.
 
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Danny spent last Saturday sanding the cabin down (and sweeping the roof!) – much needed as it hadn’t been done for 3 years (since the extension was built). As rain was due, we spent all day Monday painting it and I must admit it looks great. It needs another coat, but that will have to wait for a drier week. I’ve also been making plans to sort the flooring in the shop end – it gets so muddy that we really need an easier way to keep it clean. It makes re-opening seem so much closer.
Recipe of the Week

Poached pears
 
Danny has been helping me build the boxes this week – he was inspired to make these on Wednesday with a few pears that were too soft to send out. Absolutely delicious!  This is a Jamie Oliver recipe.
 
There's something so moreish and luxurious about poached pears – they’re ridiculously easy to make and really look the part for a fancy dessert.
 
4 medium pears
10 cardamom pods
320 g caster sugar
½ a vanilla pod
100 mg saffron
1 small stick of cinnamon
 
Peel 4 medium pears, leaving the stalk intact. Place them into a saucepan with crushed cardamom pods, caster sugar, a vanilla pod, saffron, a cinnamon stick and 1 litre of water.
 
Poach for 2 hours or until the pears are tender, then remove them from the heat and allow them to cool.
 
Boil the leftover syrup until it reduces to a sticky glaze.
 
Serve the pears with 2 tablespoons of the saffron glaze and pouring cream or ice cream.
 
 
When Danny made these, we hadn’t got any cinnamon at home or saffron. He just left out the cinnamon, and replaced the saffron with 1/8 teaspoon of turmeric. Vanilla pods can be replaced with ½ teaspoon vanilla essence.
 
I have to say they were absolutely delicious!
 
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Have a great weekend, we will see you soon.

Sue Lang
Black Cat Farm Shop
@blackcatfrmshop

 
Copyright © 2016 Black Cat Farm Shop, All rights reserved.


Our mailing address is:
Black Cat Farm Shop
c/o Roxton Garden Centre
Bedford Road
Roxton, Beds.
MK44 3DY



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