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Hello All,
Great progress was made in the shop today, a new floor was laid by my brother Stuart from Stamford Interiors. If you remember he did most of the work fitting out the kitchen end 3 years ago.  It will make the shop end so much easier to keep clean, and I’ve pretty much colour matched it with the gravel in the car park – so dirty footprints won’t show as much!
We now have the great job of putting all the shelves and tables back in, and getting everything re-stocked. All being well we should re-open the shop on Wednesday 3rd June – this will be confirmed in next week’s newsletter. For the first few weeks it is likely to be restricted hours and Wednesday to Saturday only.

I am looking at moving some people’s delivery days around to even them across the week (at the moment Thursday accounts for 25% of the entire week). I will be emailing everyone who may be affected to let you know what the new plan is. Thank you for your patience and understanding about this, another ‘new normal’ way of working 😊
 
If you are comfortable with collecting your box from the farm shop you will be very welcome. About 20 people do this now, and its freeing up a lot of my time which I am grateful for. Adrian, Gillian and Peter are all still able to do deliveries for me which is great.  I am losing Danny from next week sadly, his furlough has come to an end and will be returning to work. I really don't think I could have got through these last 8 weeks without his help.
 
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. Once we are open these timings will increase.
 
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.
 
Please be aware that the queuing system for the garden centre has narrowed our access slightly. Please slow right down and watch for people crossing with trollies etc.
 
What’s in the box next week:
 
This is the list of veg and fruit that will be in boxes for delivery/collection w\c 25th May.
 
New Potatoes (Cornish)
Carrots
Tomatoes
Lettuce
Cucumber
Salad onions
White Onions
Courgettes
Broccoli
 
 
Please let me know if you would like any substitutes or extra items by the of Saturday 23rd May.
 
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
Parsnips
Celery
Spinach
Red Onions
‘Prince’ Apples
Bramley Apples
Pears
Rhubarb
Beetroot
Asparagus (250g bundle for £2.50)
 
Cauliflowers and cabbages are both really expensive at the moment, we aren’t likely to be able to get many next week. If you are desperate for any, please let me know and I’ll try for you.
 
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.
 
Recipe of the Week


If you’re wondering what to do with the celery in this week’s veg box, have you thought about cooking it? This makes a great side dish alongside any bbq’d, grilled or roasted meats.
 
Creamy celery gratin
 
Let celery take centre stage in this delicious side dish. The wine and stock make an intense sauce, while the nutty breadcrumbs provide a satisfying crunch.
 
Ingredients
2 celery heads, trimmed
50g butter
1 onion, thinly sliced
2 bay leaves
100g breadcrumb
50g walnut, roughly chopped
75ml white wine
250ml vegetable or chicken stock
100ml double cream
25g grated parmesan (or vegetarian alternative)
 
Method
  1. Cut any thick celery stalks in half, trim all of it into thumb-size lengths, then wash and leave wet. Melt half the butter in a large frying pan, then add the celery, onion and bay leaves. Season, cover, then cook over a medium heat for about 30 mins, stirring occasionally to stop the onions catching.
     
  2. Meanwhile, prepare the breadcrumbs. Melt the remaining butter in a separate pan, then toss in the crumbs and walnuts, stirring often until lightly golden and toasted. Set aside.
     
  3. Heat grill to medium. When the celery is tender, turn the heat right up, pour in the wine and stock, then reduce by two-thirds. Pour in the cream, then reduce for a final few mins until you have a syrupy sauce. Check seasoning, tip into an ovenproof dish, then scatter with the breadcrumbs and Parmesan. Grill for 2-3 mins, until the sauce bubbles. Let it sit for 5 mins before serving.
 
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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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