<pre><span style="font-size: small;">Hi All
<strong>OPEN DAY SATURDAY NOVEMBER 21ST 11am – 3pm
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<pre><span style="font-size: small;">In addition to the suppliers listed last week I have also had confirmation that the following will be in attendance
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<pre><span style="font-size: small;">• Church Lench Honey – Graham Mullen will be attending with a mini Hive to talk about the honey making process, and honey to sample from a comb
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<pre><span style="font-size: small;">• The Harvington Handbells will be adding to the festive spirit between 12pm – 1.30 - please come along and support, we are very grateful they have agreed to come and play!
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<pre><span style="font-size: small;">• We will be collecting eggs at 11.30 and 1pm – children are welcome to come and help!
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<pre><span style="font-size: small;">• Jo from “Just 4 Dogs” has informed me that anyone who would like to bring their dog along is welcome to join in a “taster” session…..These will be taking place in the field behind the barn
PLEASE SEE “Sara’s Blog” for a list of all the suppliers who will be in attendance.
<strong>NEW LINES – MEAT PIES MADE WITH OUR BRAMLEY APPLES</strong>
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<pre><span style="font-size: small;">The Vale Pies have been a huge success “Best pie I have ever tasted” have been amongst the many positive comments we have received……
In addition we will have some small steak & kidney pies made with our braising steak – these are also selling very quickly
<strong>CHILLI SAUSAGES</strong> – This new line supplied by Teme Vale has also received excellent feedback – Chris will be here sampling many different flavours of sausage on the 21st November. This week we will have their Pork & Leek Sausages
<strong>GAME AVAILABLE THIS WEEKEND</strong>
We will have the following game available in the shop this weekend:
• Pheasant
• Diced Venison
• Venison Steak
• Wild Boar & Apricot Sausage
• Venison & Black Pepper Burgers
If you would like to order any of the game listed below, please send an email before next Tuesday for the weekend of the 21st November and I will do my best…….
• Pheasant
• Venison strip loin, saddle, shoulder, haunch on the bone and boned & rolled, burgers & sausage with black pepper and cranberry
• Pigeon
• Guinea Fowl
• Quail
• Wild Boar saddle, haunch, burger & diced.
• Wild Hare
<strong>ELLENDEN HOME GROWN FRUIT & VEGETABLES</strong>
Purple Sprouting available again this weekend – picked straight off the field it sold very quickly last week…..
In addition we are hoping to pick sprouts, fresh from the field across the road.
<strong>APPLES</strong>
We have the following varieties of apples still available this week:
• Gala
• Cox
<strong>CHRISTMAS MEAT</strong>
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<pre><span style="font-size: small;">T</span><span style="font-size: small;">he Fruit & Vegetable order form is attached to this mail. Please ask if you would like any more information.
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<pre><span style="font-size: small;">Please note on the Meat order form the price per kg of both the White and Bronze turkeys decreases as the size of the turkey increases. </span></pre>
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<pre><span style="font-size: small;">If anyone would like another copy sending please just reply to this mail.
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<pre><span style="font-size: small;">Thank you again for orders placed this week.
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<pre><span style="font-size: small;"><strong>FRESH MEAT AVAILABLE THIS WEEKEND</strong>
We will have the following meat available from Friday If you would like to order any of the following please let me know by either calling the shop (01386 870296) or replying to this mail.
<strong>LIMOUSIN CROSS BEEF</strong>
Please note we WILL have our own FRESH beef available this week in the following cuts:
STEAK – Fillet, Sirloin Rib Eye & Rump
JOINTS Boned & Rolled – Sirloin, Topside, Silverside, Roasting Joints & Brisket. Fore Rib on the bone.
CASSEROLE cuts - Braising, Stewing, Shin & Mince
<strong>ELLENDEN SPRING LAMB</strong> – Please note we will have <strong>FRESH RYELAND</strong> lamb available this weekend.
LEG CUTS - On the bone
Steaks
SHOULDER CUTS On the bone
Boned & Rolled
LOIN - Boned & rolled
Racks of lamb
BREAST - Boned & Rolled
Liver, Kidney, Neck
<strong>LONG COMPTON PORK - fresh</strong>
LEG CUTS - Boned & Rolled joints
SHOULDER - Boned & Rolled
Diced
LOIN - Pork Chops
BELLY Boned & Rolled
<strong>FREE RANGE CHICKEN</strong> - fresh
WHOLE
FILLETS
THIGHS on the bone
LEGS on the bone
<strong>GAME – Listed at the top of this page
<span style="color: #ff0000;">*************SPECIAL OFFER***********************</span></strong>
We are doing a special offer on frozen lamb chops over the next two weeks – when you buy two packs of frozen lamb chops you get the third pack free – please let me know if you would like any putting aside.
<strong>RECIPE OF THE WEEK</strong> – Thank you Paula
Venison Casserole
Serves 4
900g cubed venison
4 medium onions, sliced
2 cloves of garlic
2 sprigs of fresh thyme (or dried)
1 large parsnip
1 large carrot
1 medium squash
500ml beef stock
250ml red wine
2 tablespoons onion marmalade
1 heaped tablespoon plain flour
3 tablespoons olive oil
salt & black pepper
Pre-heat the oven to 140C/gas mark 2. Dust the venison in seasoned flour & then fry in small batches until brown. Place in a casserole dish. Fry off the onions & garlic & add to the venison with any remaining flour. De-glaze the pan with the red wine & then add the onion marmalade and stock. Once it is bubbling, pour over the venison and add the vegetables & thyme. Season thoroughly & cook slowly for 90 - 120 minutes with the lid on.
Serve with buttered cabbage -
450g shredded green cabbage, such as Savoy
1 small onion, finely chopped
10g butter
Gently melt the butter in a heavy saucepan and add the onion. Soften for about 5 minutes & then stir in the cabbage. Stir until the cabbage is glistening with the melted butter & add plenty of freshly ground black pepper. Put a lid on and cook on a low heat for a few minutes, stirring occasionally so that it all cooks evenly. Serve immediately.
<strong>SARA'S BLOG</strong>
Reminder, and for the new subscribers – all previous emails can be accessed on the blog: www.ellenden.harvington.net
<strong>FARMING NEWS</strong>
You may have noticed the ewes have disappeared from the fields here at Ellenden…..They were all scanned on Tuesday and all bar 4 are in lamb, including Emily and Rosie! They have gone to fresh pasture at Coughton, allowing the land here to rest, ready for them to come back with their lambs in January.
<strong>THE DAIRY HOUSE</strong>
On a sad note I have to inform you that the Dairy House has ceased trading……Therefore once the current stock has sold we will no longer have available their Yogurt, Cheese Cake, Tasty Cheddar, Mature Cheddar and Creame Fraiche
In relation to the above I would like to say a huge thank you to all our customers who choose to buy our produce – we are very grateful for your custom……
Kind regards
Sara
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