We’re still a bit delayed with the potatoes for the shop because it’s been so wet here! Fingers crossed that they will be in the shop in the next week or two – we’ll pop a message over on here as soon as they are in so keep your eyes peeled! We’ll have them loose for you to buy individually, as well as in the 12.5kg bags.
Firewood will be in for the weekend! I’m typing this as the sun is really shining down which seems a bit strange but it is nippy out there and we know a few people have been asking for it. Big bags for £4 each 🙂
What else is new? Well… pumpkins are in too! Ready for your cooking, and carving too ofcourse, We’ve even got an idea for a recipe for you below, using ingredients which are mostly all available in the Farm Shop! We know everyone loves a pumpkin soup, but we’ve got a really easy recipe for pumpkin cupcakes, best enjoyed with your feet up, in front of a log fire (so best get hold of some that firewood I mentioned earlier then!!) We’ve also got lots of seasonal veg in – celeriac, squash, swede, cabbages, caulis, kale, tenderstem broccoli – lots to choose from!
We’ve also got fresh crumpets from Crumpetorium in again this weekend – there’s just a small amount of the Original, Choc Chip, Cheese & lastly their Ginger, the perfect slow Saturday or Sunday morning breakfast if you ask us! More pizzas are in the freezer, great for all those movie nights with a tub of Danns icecream and Algys popcorn for pudding!
We’re starting to think about Christmas and what to get in stock for you all – so if you have any ideas or requests then please do give us a call on 01508 538206 or you can email email@example.com
We’ll be doing a few farm shop deliveries on Friday, so give us a call on 01508 538206 if you’re interested in this service and you can click the link below for an order sheet
Click here for the order sheet/ delivery info
Whether you’re getting ready to carve some pumpkins and have no idea what to do with the pumpkin flesh… or you just want to eat something delicious and autumnal… this is a perfect recipe for all!
Ingredients (makes 12):
- 175ml Yare Valley rapeseed oil
- 175g light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 220g coarsely grated pumpkin flesh – if it’s a bit wet after you’ve grated it then squeeze it out a little to get rid of some of the excess water
- 100g sultanas/raisins (or other dried fruit like apricots if you prefer!)
- grated zest of 1 orange
- 2 tsp ground cinammon
- 200g self-raising flour
- 1 tsp bicarbonate of soda
For the icing:
- 200g tub full-fat cream cheese
- 85g icing sugar
- toasted chopped pecans (or nuts of your choice) to decorate (optional)
Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with paper cases. Pour the oil into a large bowl and add the sugar, eggs and vanilla. Beat together, then add the grated pumpkin, sultanas and orange zest.
Stir in the cinnamon, flour and bicarbonate of soda, the mixture will be quite wet. Spoon into the cases. Bake for 25 mins until firm and springy to the touch and a skewer inserted in the centre of a cupcake comes out clean. Cool completely on a wire rack. At this stage you can freeze the cakes for 4 months.
To make the frosting, beat the cream cheese and sugar together until smooth then spread on top of the cupcakes. Leave plain or decorate with toasted pecans. Store in the fridge, but return to room temperature to serve for the best flavour and texture.
Enjoy and see you all soon 🙂