January’s news – Seville oranges, January king cabbage & more

9th January 2019

A very Happy New Year to you – do hope you’ve enjoyed a happy and peaceful festive season.

We’re looking forward to welcoming back our loyal customers as well as meeting new – thank you all for your continued support.

Food trends 2019

We read with interest the various trends predicted for this year from stout and mead becoming mainstream to eating more offal as well as conversely, the rise in flexitarianism and all things plant-based.

Fruit and veg have always been at the centre of what we do – seasonal wherever possible for maximum freshness and taste, healthy too full of antioxidants and natural health benefits that help fight disease, reduce inflammation, are good for the heart and keep you looking younger.

British root vegetables come into their own this month – full of colour and flavour and ideal for making winter warming dishes that are nutritious and satisfying such as soups, risottos and smoothies.  Enjoy the sweet and tender January king cabbage, celeriac, swede/turnip, horseradish, parsnips, and carrots.

Seville Oranges/Marmalade. Looking further afield for fruits, the citrus fruits are at their peak, most notably Seville oranges.  These dimpled, thick skinned and powerfully aromatic oranges have an intensely sharp and bitter juice that is just right for making wonderful marmalade.

For those of you who like making your own, we have also preserving sugar, juicy lemons and jam jars and you may like to try our family recipe – below.  For those who don’t, our kitchen team have been busy making this same recipe for sale in the shop.

Sevilles aren’t only for marmalade though as their tart juice works very well in marinades or dressings to cut through the richness of meat and game, in puddings such as orange meringue pie, for a delicious curd spread on toast or in the middle of a Victoria Sandwich.

Do grab a few kilos and make the most of their very short season – they do freeze well.

January Offer

For those with a sweet tooth, Wally Whiz, the gourmet gummies might be the answer. Deliciously rich and intense, these mini cubed morsels are packed with finest ingredients and no artificial colours and flavours and are suitable for everyone – vegans, vegetarians, gluten intolerant. Yummy flavours include liquorice with coffee, blackcurrant with strawberry, grapefruit with vanilla, mango with raspberry.  Enjoy with coffee, on their own or use them to add some flavour and texture to your cakes and desserts.  Now at £3.95.

Plants

Add some cheer to these winter days with the gloriously colourful primulas; we’ve individual plants available or already potted up in trugs along with hyacinth and miniature pansies.

The Extra Mile

If you’re driving on the motorways and want to break up the journey away from the boring service stations, have you seen The Extra Mile – a handy publication on the UK’s best farm shops, independent cafes, cosy pubs and quirky attractions, all within striking distance of a junction – we’re delighted to be included! Do pick up a copy.

In the Café

Our popular juices of the week are back with apple, mint and cucumber for a tasty and uplifting start to the year.  Dan will also be adding new dishes to the menu soon.

Cheeses of the Month

We have two cheeses that carry the 20% discount this month – look out for the red star.

Snowdonia Black Bomber (v) – a rich, full cheddar made from cow’s milk with a decadent smooth creamy flavour. Picking up numerous awards over the years, it has just been awarded Best British cheese by Fine Food Digest for the 4th year.

Colston Bassett Stilton (v) – handmade with local cow’s milk in Nottinghamshire, this cheese is one of the last remaining hand-ladled Stiltons that produces an intensely rich and creamy cheese with a deep lingering complex flavour.   Gold winner at World Cheese Awards 2018.

The Pearces

Granny Pearce’s Seville Marmalade

Ingredients

4lb Seville oranges

3 ½ pints water

2 lemons

6lb granulated sugar.

Method

Boil washed fruit in the water for at least 2 hours.

Cool and then cut fruit into quarters and push pips into a muslin lined sieve over a bowl.

Chop the fruit in batches in a food processor until the required size and return to pan.

Squeeze juice from muslin and return to pan together with any juice left from the chopped fruit.

Add sugar and boil until it sets – about 40 minutes.

To test if set, put a teaspoonful of marmalade onto a cold plate, if it crinkles when pushed with a finger – it’s set!

Pot, cover and eat.