Strawberries and Gooseberries are in full and amazing pick. Very easy picking! Gooseberries and the low strawberries are now on special offer of pick 4kg and only pay for 3kg. So please pick, pick, pick now as they are amazing!! Raspberries have also ripened. This variety, Glen Moy is great for freezing or eating. So perfect for munching now or excellent for freezing down for the winter months. Loganberries, tayberries, blackberries, white currants, pink currants, black currants and red currants, will be with us very shortly. (Picking offer available whilst fruit in abundance!)
Our freshly dug new potatoes are delicious – that freshly dug, earthy taste. Broad beans are also on main pick. The Asparagus season has now come to an end for this year. What an amazing crop it has been this year. It has been taking 3 – 4 hours to pick it and wash it every evening. Thanks to all who enjoyed it. If anyone needs any asparagus bits for cooking with or souping please ask at the counter as we have a little in the freezer. We also have fresh globe artichokes and spring greens.
Planting galore! The pumpkin and squash plants are due to be planted out shortly. Grass cutting is a constant job! Caulis, purple sprouting and sprouts are all planted. The runner beans are growing up our runner bean fence. The sweetcorn plants are looking strong and should be a fine crop. Oh and the weeds are growing really well too!!!!
We have plenty of local compost available in small, medium and giant bags. Plus garden canes: 4, 6 and 8 feet. Not forgetting plenty of local charcoal for all that summer BBQ’ing
We warmly welcome Katie to our team for the summer. Katie is 20 and home is in Fovant. She is studying psychology at Truro. She has willingly jumped into all tasks in the shop and is mastering the new tills brilliantly!
We are trying to keep up with the demand for roulades!! K is now making fresh strawberry and raspberry roulades – very popular! She experimented with a fresh strawberry cake this week and it was delicious. Think carrot cake, but make it with strawberries and it has a wonderful cream cheese and strawberry puree icing! Please see below for recipe! We also experimented with blueberry and lemon scones, served with lemon curd. DELICIOUS!! We will try and make them on Saturdays!! The gluten free loaf is receiving great comments. A lovely customer gave us some great feedback at the weekend – saying how delicious it was, how well it kept and sliced. The only comment to work on was that it needed to be a little bigger to be able to make sandwiches out of it. We can work on that. Thank you. This week we will be making fish pie and fish lasagne aswell as many hundreds of cakes! Gooseberry pies are also on the “to bake” list! Another new product out of the kitchen last month was cherry shortbread.
The new girls are laying well. They are laying about 50:50, medium and large. We’ve been working hard on yolk colour - the maize ration is still high! We think we have cracked (!) it! We still have a few bantams available for sale. If interested please ask in the Farm Shop.
We have some new and delicious frozen meal ideas. We have frozen Shetland salmon pieces, chicken kiev and chicken en croute. Plus scrummy individual dauphinouse potato towers. Really delicious! We have upped the order for Coquilles St Jacques as they are flying out of the freezers. Thorners Meat pies are also a quick and easy nutritious meal. Flavours include: steak & red wine, creamy chicken & mushroom, steak & ale, West Country Steak & Stilton and BBQ pulled pork with caramelised red onion.
Firstly THANK YOU SO MUCH for all your wonderful support! I am absolutely humbled by everyone’s generosity. It is certainly making me train harder knowing you are all sponsoring me! The amazing total so far after only 1 month is £700! WOW!!
Secondly for those who’ve missed what I’m up to – I’m running the London Marathon next April in aid of Bliss. So far the amount of running races achieved in my life is 0!!! So the mission is quite a large one. I have just put a running App on my phone and unbeknown to me my regular twice weekly run (if I can fit it in!) is 9.5km! This includes going up the Downs twice and the time is about 1 hour 5 minutes. Room for improvement but personally I’m quite chuffed! I’ll keep you all updated!! We have decided to pull a winning raffle ticket out every month. Helen Boyd of Berwick chose this months ticket and the winner was Stella Smith from Tisbury. Congratulations!
Wednesday 19th August – a hugely popular local event and a great day out for the whole family. We have advanced tickets in the Shop that are cheaper than on show day, especially good savings for families! Another huge advantage of buying advanced tickets is that you do not need to queue for tickets on Show Day and can pretty much walk straight in!
|Type||Advanced Ticket Price||Show Day|
Firstly a massive thank you to all of you for your vast patience and understanding whilst we have been installing and sorting out our new till system. We think we are about 95% there now!! Learning on the job was not the best for us or you – so we thank you massively for being so patient with us!! When you have to install every product you have in the shop you suddenly realise all that we do!! Also not being a standard shop (!) we have many obscure things aswell, from the odd squash plant to just 2 eggs or a piglet or a bespoke 12” cake!!
So once again THANK YOU!! We have now sped up and should be mega efficient and speedy from now on!!
Sunday 5th July - The Annual Drumhead Service at East Farm Fovant. 3pm. The service will be conducted by the Venerable Alan Jeans, Archdeacon of Sarum.
Saturday 25th July – Pete Allan Jazz Band. International Jazz Clarinettist in the Thatched Barn at The Grange, Winterbourne Dauntsey, Saisbury. Tickets £20 in aid of Hope & Homes. Not an event to go to as such but a great one to support:
Lydia Porter has had all her hair chopped off last Saturday in aid of the Brain Tumour Charity. If anyone would like to donate please go to mydonate.bt.com/fundraiser/lydia porter.
Why not pop in for a relaxing coffee and homemade cake before or after picking!
New stock has just arrived!! The brand new baby animals DVD, Tractor Ted sun hat and wall stickers. Plus our party range of Tractor Ted paper plates, cups & serviettes!
Summer on a plate!
For the Cake
- 4 large eggs 180g/6 oz unsalted butter 350g/12oz caster suga
- 1 tsp vanilla extract
- 2 tablespoons milk 285g/10oz self raising flour
For the Puree
- 360g/12 oz ripe strawberries 3 teaspoons caster sugar
For the icing
- 180g/6oz butter 200g/7oz cream cheese 360g/12oz icing sugar 2 teaspoons lemon juice
For the top of the cake
- 400g/14oz ripe strawberries
How to make the puree
Roughly chop the strawberries for the puree, add the sugar and stir. Cover with clingfilm and leave for at least 2 hours, or over night.
Then, blend the soaked strawberries with their juices in a food processor until they become a smooth puree and set aside.
How to make the icing
For the icing put the butter in a bowl and using an electric whisk mix until light, pale and fluffy. Then add the cream cheese and mix until well combined.
Sift in the icing sugar a little at a time on the slowest setting. Once incorporated stir in the lemon juice and 60 ml (2–3floz) of the strawberry puree. Enough to give a good flavour but ensuring the icing will be firm enough once chilled to be spreadable. Put in the fridge to firm up for an hour’ish.
How to make the cake
Heat the oven to 180©C/fan 160©C/gas 4. Line the base of 3 x 8” round cake tins with a disc of greaseproof paper. Separate the eggs. Cream the butter and sugar in a large bowl until light and fluffy. Add the egg yolks, vanilla, 2 tablespoons milk and the remaining strawberry puree (about 180ml, 6 1⁄2 floz). Combine well. Sift the dry ingredients over the surface of the creamed mixture and fold in using a large metal spoon or a spatula, until fully combined. Whisk the egg whites to stiff peaks, using a whisk and gently fold them into the cake mixture until combined being careful not to over mix. Divide the mixture equally between the 3 tins and bake for about 32 - 35 minutes. The sponge should be springy to touch when cooked. Once the cakes are cooled, place one onto your cake plate, spread with a generous dollop of icing, put cake 2 on top of that. Put on another dollop of icing and spread and repeat with number 3 (remembering to take the greaseproof paper off each layer!!). Decorate with the strawberries. Either leave whole or chop!! Because of the softness of the icing I found it was best to leave the cake in the fridge until serving! Slice, devour and enjoy!!