It’s Pumpkin Time! We now have plenty of pumpkins in stock, and from next week we will also have the blue/green ones called Crown Prince. They are all grown locally, and checking back on 2019 prices, they are great value too. Small are £1.25, Medium £1.50 and Large £1.75.
This week we are featuring the ranges of cakes and scones that we have in the shop. Made by Bunty’s bakes in Milton Ernest (you can buy from outside their house, and also from the garden centre there). We always have Plain, Cheese, Dried fruit and another type of fruit scones (this week it is Cherry). We also have large loaf cakes (this week we have Coffee & Walnut, Chocolate and Lemon Drizzle). Added to that we always have packs of Brownies and Millionaires Shortbread. You’re very welcome to pre-order any of them – just ring or email and we can put them aside for you.
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Linda will be looking after the shop this Saturday. We have an appointment with our Log Stores – the one near the house is empty and there’s lots that need cutting up to replenish it. We had our first fire of the season last Friday, so cosy. If you’re planning on having a fire, we do have bags of logs and kindling, but sadly we aren’t able to continue stocking the Coffee Logs.
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Just to confirm that we are not away now next week, so veg boxes will be delivered as normal.
Available in the shop as ‘extras’ or ‘substitutes’ for your box are:
Veg: Marfona potatoes available loose and 25kg sacks, plus Sagitta and Maris Piper in 25kg sacks to order, and 7.5kg bags of Casa Blanca (both white varieties); loose and bunched carrots; loose and bunched beetroot; Hispi cabbages; red and white onions; butternut squash; sweet potatoes; garlic; mushrooms; spinach; broccoli; marrow (last few); chillies (Serenade, Fresno and Jalapeno); cauliflower (including Romanesco); last few courgettes; Curly Kale; Cavalo Nero Kale; Red Cabbage; white cabbage; Pumpkins and Crown Prince Squashes.
Salads: little gem lettuce, cucumber (large and small), tomatoes (only salad available now), celery, salad onions, rocket, peppers.
Fruit: Local new season Apples and Pears (Cooking and Eating varieties, changing all the time now), Quinces and locally grown Grapes.
Don’t forget that we can also include eggs, preserves, apple juice and bread with your order.
What’s in the veg boxes this week:
This is the list of veg that will be in the box’s w/c 12th October 2020.
Please confirm any changes (size of box, frequency, if you wish to cancel, or add any additional items from the lists above) by the end of Saturday 10th October.
If you find that you’re not getting enough potatoes in your veg boxes, we can deliver the 7.5kg bags very easily to you. You can then substitute the potatoes from the box with something else.
Potatoes
Loose carrots
White Onions
Cavalo Nero
Cauliflower
Butternut Squash
Tomatoes
Cabbage
Swede
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
I’m going to do a series of pumpkin recipes over the next few weeks. The flesh is too delicious to waste if you’re buying them for carving. Continuing the theme of coconut based curries/stews this is delicious.
Prawn, pumpkin & coconut stew
Ingredients
1 medium onion
2 tbsp groundnut oil
4 garlic cloves, crushed
2 red chillies, deseeded and chopped
3cm cube fresh ginger, grated to a purée
400ml coconut cream
750ml chicken or fish stock
350g pumpkin, peeled and cut into 3cm cubes (prepared weight)
150g waxy baby potatoes, halved or quartered
20g fresh coriander, leaves picked, stalks finely chopped
400g large raw prawns, shelled
300g baby spinach leaves
1-2 limes, juiced
½ tbsp golden caster sugar
1 tbsp fish sauce, plus extra for seasoning
To serve
red chilli, thinly sliced
lime wedges
Rice, Naan breads or Chapatis
Method
- Halve the onion, then cut each half into crescent moon-shaped wedges about 2cm thick at the thickest part. Heat the oil in a casserole dish. Cook the onion until soft and pale gold, then add the garlic, chillis and ginger, and cook for 2 mins more. Stir in the coconut cream, stock and some seasoning. Heat carefully, but don’t let it boil.
- Add the pumpkin and potato, season again, then add the coriander stalks. Simmer until the pumpkin and potatoes are tender. Use a wooden spoon to squash some of the pumpkin if you want to thicken the stew a little, but don’t break it down too much (you don’t want a purée).
- Add the prawns and spinach. Cook gently until the prawns are opaque, about 3 mins. Stir in the lime juice, sugar and fish sauce. Taste the stew, then adjust the flavour with more lime or fish sauce as needed. Roughly chop the coriander leaves, then stir them through. Top each portion of the stew with some sliced red chilli, and serve with lime wedges on the side.
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 10:30-4, Thursday 10:30-4, Friday 9-4, Saturday 9-4, Sunday Closed
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