Lots in this week…


Two peanuts were walking down the street… and one was a salted.

True story. The investigation is ongoing.

There is much to tell you this week other than awful jokes. We have lots going on so we have bullet pointed them below:

Firewood: Those nights are drawing in, that cold snap is edging ever closer. Do not fret, we have firewood (no comfort to you if you dont have a way of burning the wood to create fire then in turn heat, but hopefully interesting non the less). It is local cured wood and is being sold per bag in the shop for £3. We can also do a tonne of wood delivered to your door for £120 which includes free delivery for people in a ten mile radius or less. Anyone over this 10 miles will have to carry the tonne of wood home themselves by hand… Oh wait, I am being told we will simply charge a few gold coins more if you are outside of 10 miles. Click here to esquire or call the farm on 01508 538206

Bakery: Now this is exciting. We collected a large array of super scrumptious baked goods from the infamous Dozen Artizan Bakery in Norwich this week and froze them for fresh for you. You simple have to defrost them and enjoy. In this week we have focaccia, ciabatta, sourdough baguettes, sour dough loaves, brown and white loaves, buns, croissants and pan aux chocolates. It really is superb bread and well worth a try. Think crusty ham baguettes, garlic bread, dipping buttered crusty break into leek and potato soup, a toasted crosissant or pan aux chocolate with a nice morning cup or tea or coffee….

Recipe: This time of year is all about delicious hearty comfort food and further below on this email we have a simple and wonderful meatball recipe using mostly the ingredients you can get from our shop.

Beef: We must say, even if we say so ourselves that the beef we produce here right on the farm and sell from the shop is superb and excellent value and it is something we are very proud of. Look out for the Yare Valley Sticker on the product to know it has come from here on the farm. This weekend we will have some fresh beef in the form of joints, steaks and more in for you and will be frozen in the shop freezer Sunday evening for you to continue enjoying. There are lots of other cuts of beef too in the freezer as well as chicken, pork, bacon, sausages, fish and more.

Veg: Believe it or not Halloween will soon be here and as well as providing an entertaining form to carve funny and disturbing faces from there is a wealth of uses for pumpkin in you cooking. Pies, stews, cakes and more. It is both healthy and local, coming from Straight From the Field in Bramerton who have also dropped in some stir fry mix and spinach for us as well as these very large and beautiful pumpkins. Romanesque, carrots, onions, tomatoes, leeks, our huge bags of spuds for only £4 a bag, cabbages, sweetcorn, squashes and more adorn our veg section.

Any questions to click here or drop us a line via http://www.yarevalleyoils.co.uk or to be entered into a prize draw to win a bottle of our Chilli and Black Pepper simply click here or email the above address and tell us how many times our award winning oil is filtered.

This week’s meatball recipe is below. From all of us at he farm, have a wonderful weekend.

meatballs

MEAT BALLS!

Ingredients
For the meatballs

  • 2 tbsp Yare Valley Rapeseed Oil
  • 1 large onion, finely chopped
  • 1 clove garlic, crushed
  • 500g Yare Valley minced beef
  • 1 tbsp freshly chopped herbs, such as marjoram, or 1 tbsp rosemary (dried will work fine)
  • 1 free-range egg, beaten
  • salt and freshly ground black pepper
  • 3 tbsp Yare Valley Rapeseed Oil

For the tomato sauce

  • 3 tbsp Yare Valley Rapeseed Oil
  • 1 large onion, sliced
  • garlic clove, crushed
  • 75 Norfolk Dapple cheese, grated
  • 1 tsp sugar
  • salt and freshly ground black pepper
  • 1 x 400g can tomatoes

Plus a pack of Spaghetti
Method

  1. Heat two tablespoons of rapeseed oil in a heavy stainless steel saucepan over a gentle heat and add the onion and garlic. Cover and sweat for four minutes, until soft and a little golden. Allow to cool.
  2. In a bowl, mix the minced beef with the cold sweated onion and garlic. Add the herbs and the beaten egg. Season the mixture with salt and pepper.
  3. Fry a tiny bit to check the seasoning and adjust if necessary. Divide the mixture into approximately 12 round balls. Cover the meatballs and refrigerate until required.
  4. Meanwhile, make the tomato sauce. Heat the oil in a stainless steel saucepan.
  5. Add the sliced onion and the crushed garlic, toss until coated, cover, and sweat on a gentle heat until soft and pale golden.
  6. Slice the canned tomatoes and add, with all the juice, to the onion mixture.
  7. Season the contents with sugar, salt and freshly ground pepper.
  8. Cook the tomatoes uncovered for approximately 30 minutes or until the tomato softens (while this is cooking make the meatballs).
  9. Heat a frying pan and cook the meatballs for about 10 minutes in about three tablespoons of olive oil.
  10. When they are cooked, put them into an ovenproof dish with the tomato sauce and top with the Norfolk Dapple Cheese. Place under a preheated grill until the cheese has melted.
  11. Serve with the spaghetti.
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