Our Organic News
January 2010 Newsletter
New Customer Promotion.
Since our outing to the Conwy Food Festival, we have run a marketing campaign attracting new customers to our organic delivery service.
All first orders are discounted by 40%, an offer that is due to expire at the end of February. If you have not placed your new order yet, now is a really good time.
At a moment, the supermarkets appear to be reducing many of their organic lines and the reports coming through to us seem to indicate a trend due to continue through 2010.
farmers-garden can offer you an excellent range of fresh, UK produced, organic produce delivered to your doorstep at realistic prices.
Farmers Garden
Dunkertons Cider and Perry.
During December, Dunkertons scrumptious, sparkling cider and perry was introduced to our range of organic produce.
Listed under 'drinks' on our website, each of the cider and perry have their own very distinctive and traditional characteristics. The cider is sold individually or by the case.
Prices and a more detailed description of each variety can be found together on our website.
Seville Oranges.
The Seville orange season is here NOW!
We intend to stock the marmalade oranges until the second or third week in February, after which we have found the quality of the fruit can diminish substantially.
Seville oranges are sold by the kilogram or 5kg boxes and recipe listed below is great and FREE!
Recipe for Seville Orange Marmalade.
Ingredients: 1.35kg Seville Oranges
Juice of two lemons
3 liters water
2.70kg sugar
Scrub the fruit, cut in half and squeeze out the juiceinto a basin. Separate the pips and pith from the peel and put in a muslim bag, then finely slice the peel.
Put the sliced peel, juice(including the lemon), waterand muslim bag in a preserving pan and heat gently until the peel is soft and the water reduced by half.
Add the sugar and stir until dissolved. Then, bring to the boil and boil rapidly until setting point is reached. Thenremove from the heatskim offthe scum and allow to cool slightly before decanting into washed, warm jars.
Seal while hot - SIMPLE.
Not so trivial trivia
A study by Leeds University reveals that if the nutritional standards set for schools were to be applied to packed lunches, only 1% would comply.
Researchers found that parents fill lunch boxes with sweets, crisps and sugary drinks instead of vegetables, fruit and milk.
The Soil Association and organic baby food company, Organix, has launched a facebook campaign to get healthy and climate-friendly food into nurseries and for parents to post their experiences of their childrens food at nursery.
The petition has already attracted thousands of signitures.
Visit the Better Nursery Food Now Facebook.
And to finish off a tasty winter tart.
We found this recipe at www.uktv.co.uk who have very kindly granted permission to duplicate their recipes free of charge.
Butternut Squash, sage and parmeasan tart.
Ingredients: Filling
Medium butternut squash cut lengthways
Olive oil
Four eggs
Three egg yolks
250ml double cream
200g paraesan cheese
Handful of sage leaves chopped
Sea salt and freshly ground black pepper.
Pastry
90g cold unsalted butter cut into cubes
90g cream cheese
160g plain flour
65g fine polenta
Egg yolk
Preheat the oven to 180C/gas mark 4. Put the butternut squash cut side up on to a baking tray. drizzle over the olive oil, season well with salt, pepper and bake for about 45 minutes. The squash is ready when the knife slides into the flesh with no resistance.
Remove the squash from the oven and scoop out all the flesh, discarding the skin. Using a potato ricer or a masher, mash to a puree. Leave to cool keeping the oven switched on.
While the squash is cooking make the pastry.
For the pastry, blend the butter, cream cheese, flour and polenta in a food processor. Use the pulse button to make sure you do not over mix.
When the dough has come together, add the egg yolk and blitz a couple of timesto combine. Transfer the dough to a kitchen counter and knead into a neat ball. Squash into a flat disc, cover in food wrap and leave in the fridge to rest for thirty minutes.
For the filling, lightly beat the whole eggs, yolks, cream, grated parmaesan and the purred butternut squash together. Season to taste and add the sage stirring to combine.
Roll out the pastry on a floured surface until 4mm thick. Use to line a loose bottomed 25cm tart tin. Rest in the fridge for another ten minutes-chilling time helps the pastry from shrinking.
Cut out a circle of greaseproof paper, about 4cm larger than the diameter than the flan dish Press this disc over the base and against the sides of the case and fill with BAKING beans. Bake for ten minutes at the same tempreture as the butternut squash. this process is known as 'baking blind'
Remove the paper and beans and eturn the pastry to the oven for 3-4 minutes, until beginning to colour.
Tip the filling into the tart and level out. Return the filled tart to the oven, turn the heat down to 160C/gas mark 2 and bake for about 20 minutes, until the filling has set and the pastry is golden.
Serve warm or at room tempreture.