The majority of Beans seem to have finished now. The combination of extreme heat and then extreme wet didn't help them much. We may get a few more French and Runners over the next few weeks, but not many.
We have lots of Golden Yellow plums available, which are lovely and sweet. We also have loads of Damsons! The Victoria plums have now finished.
Bunty’s Bakes are away this week, but we do have a few cakes and packs of scones in the freezer.
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Linda is in charge of the shop for the rest of the week, we're visiting family up in Edinburgh – I’m really looking forward to a few days away, it does seem a bit strange packing a bag for the first time this year.
I’m pleased to say that we’re back in stock of a lot of the preserves – but still no honey, sorry.
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What’s in stock in the shop this week:
Available in the shop as ‘extras’ or ‘substitutes’ for your box are:
Veg: second early potatoes (we're between varieties at the moment), loose and bunched carrots, loose and bunched beetroot, cabbages, red and white onions, butternut squash, sweet potatoes, garlic, mushrooms, spinach, broccoli, marrow, aubergine (including white ones), chillies (Serenade, Fresno and Jalapeno), cauliflower, green and yellow courgettes, Curly Kale, sweetcorn.
Salads: little gem lettuce, cucumber (large and small), tomatoes (beef, salad and 2 types of cherry), celery, salad onions, rocket, peppers, radishes.
Fruit: Local new season apples (Cooking and Eating varieties, changing all the time now), Rhubarb, English Strawberries, English Raspberries, locally grown Grapes, Damsons and last few Plums.
What’s in the veg boxes this week:
This is the list of veg that will be in the box’s w/c 31st August.
Please confirm any changes (size of box, frequency, if you wish to cancel, any additional items from the lists above) by the end of Saturday 29th August.
We will be back to normal schedule for deliveries next week.
New potatoes
Loose carrots
White Onions
Marrow
Lettuce
Tomatoes
Radishes
Cucumber
Sweetcorn (Small =2, Medium =3, large=4)
Red Cabbage
Thanks for all the eggs boxes and plastic punnets. You’re welcome to return egg boxes for re-use, but we don’t need any more punnets now, so you can out them in your recycling bin. Thank you.
A gentle reminder to the veg box customers to leave your empty box out for us to collect and re-use – thank you!
We do have capacity to take on new veg box customers. If you are interested in this, please give me a call or drop me an email.
The freezer at the shop is quite full at the moment – don’t forget you can get 10% of marked price for any meat, pies, bread, cakes or scones.
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Recipe of the week
On Monday night we 'ate out to help out' at a lovely restaurant in Bedford call Cochin. They specialise in food from Kerala and south India. Very light, lots of coconut milk and seafood. We loved it. This recipe is quite similar to one of the dishes they served.
Roasted aubergine & tomato curry
Slightly sweet with added richness from the coconut milk, this simple vegan curry is a winner. It's also freezable if you need a quick midweek fix
Ingredients
600g baby aubergines, sliced into rounds
3 tbsp olive oil
2 onions, finely sliced
2 garlic cloves, crushed
1 tsp garam masala
1 tsp turmeric
1 tsp ground coriander
400ml can chopped tomatoes
400ml can coconut milk
pinch of sugar (optional)
½ small pack coriander, roughly chopped
rice or chapatis, to serve
Method
- Heat oven to 200C/180C fan/gas 6. Toss the aubergines in a roasting tin with 2 tbsp olive oil, season well and spread out. Roast for 20 mins or until dark golden and soft.
- Heat the remaining oil in an ovenproof pan or flameproof casserole dish and cook the onions over a medium heat for 5-6 mins until softening. Stir in the garlic and spices, for a few mins until the spices release their aromas.
- Tip in the tomatoes, coconut milk and roasted aubergines, and bring to a gentle simmer. Simmer for 20-25 mins, removing the lid for the final 5 mins to thicken the sauce. Add a little seasoning if you like, and a pinch of sugar if it needs it. Stir through most of the coriander. Serve over rice or with chapatis, scattering with the remaining coriander
Whatever your plans this weekend (shopping, cooking, gardening or just relaxing), I hope you have an enjoyable one.
Kind regards
Sue Lang
Black Cat Farm Shop
c/o Roxton Garden Centre, Bedford Road, Roxton.
Beds. MK44 3DY
07522 559010
www.blackcatfarmshop.co.uk
www.facebook.com/blackcatfarmshop
Open Wednesday 10:30-3, Thursday 10:30-3, Friday 10:30-3, Saturday 10:30-3, Sunday Closed
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