I am really hoping that last weekends 'mini beast from the East' is the last of this springs cold weather - things are getting so far behind already! Lots to do with the bees, and everyone has things to do in their gardens. Let's hope we can catch up over Easter.
Talking of which, here is a reminder of Easter Opening hours:
Wednesday 28th March. Open 10-4
Thursday 29th March. Open 10-4
Good Friday 30th March. Open 9-4
Easter Saturday 31st March. Open 9-4
Easter Sunday 1st April. Closed
Easter Monday 2nd April Closed (Garden Centre including Restaurant is open)
Thank you to everyone who braved the cold at Potton Market last Saturday, I was really lucky, in that my spot had some shelter from the wind.
The small amount of snow that we had stopped Danny from playing golf on Sunday. He spent most of the day building a new cash desk for the shop. Many thanks to Val and Mark for the worktop, my parents for their kitchen cupboards, to Stuart from Stamford Interiors for removing the cupboards so carefully and of course Danny for building it. It's been about a year in planning, and feels really good that it's now done.
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If you are looking for days out this spring, I can highly recommend these two:
Southalls (Home Farm) Lambing Charity Day in Great Barford. Saturday 24th March 2018. 10-4.
Home Farm, Bedford road, Great Barford, MK44 3JF
"Join in with the fun and joy of lambing day at Home Farm, Great Barford and raise money for St John's Hospice.
The farm's first open lambing day is on Saturday 24th March, 2018. Help feed the lambs and if you are lucky, see some lambs being born.
Other attractions will be the cattle, farm machinery and name the lamb.
Bacon rolls, cakes, tea and coffee will be available to buy.
Gates open at 10am till 4pm.
Home Farm is located near the centre of Great Barford, Bedfordshire.
Don't forget your wellies!"
Franklins of Thorncote Green. Good Friday (30th March) Lambing Day. 10am. Trumpetons Farm, Thorncote Green, Sandy, Bedfordshire, SG19 1PU
"Please join us on Good Friday for our Annual Lambing Open Day here at Franklins Farm. You will have the chance to meet our sheep flock, and if you are lucky even see a lamb being born! Please wear suitable clothing and wellies. No dogs please, and no smoking. Foot dips and washing facilities are available, and essential after touching the animals. There is a small admission charge, adults £2.50, children over 2 years £2, but no need to book, just turn up. Refreshments will be available from our BBQ".
Cakes this week from Trish are Butterscotch, and Cherry & Almond.
If you are trying to give up plastic bags, we have a limited number of cotton bags-for-life available with our lovely logo on. We are sometimes asked why we continue to supply plastic carrier bags. We have not been able to find a strong enough paper bag, but the green ones we have are made from recycled material, and are strong enough to be used at least 3 times if not more.
We have a new line of locally made Soaps in the shop. They are hand made by Kata, more information about the is on her website.
https://www.stneotsnaturalsoap.com/
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Recipe of the week
Turnips are a very under-utilised vegetable, I struggle to find ways to use them other than in stews. I found this recipe today, and think that it will become a favourite.
You can substitute some of the turnip for potatoes if you wish. For a vegetarian option omit the bacon.
Sliced turnip & bacon bake
Make the most of turnips with this flavoursome recipe, perfect with slow cooked lamb, or as main course
Ingredients
85g butter
6 rashers smoked streaky bacon, chopped
1 tbsp fresh thyme leaf
large onion, finely sliced
1½ kg turnip, peeled and sliced
100g mature cheddar, grated
Method
- Heat oven to 180C/fan 160C/gas 4. Heat half the butter in an ovenproof frying pan. Add the bacon and cook for a few mins, then add the thyme and onions, season and cook for a further 8-10 mins until the onions are soft and golden. Scoop the onions into a bowl, leaving the buttery juices in the pan.
- Off the heat, layer the sliced turnips in the pan with a scattering of fried onions, a sprinkling of cheese and some dots of butter between the layers. Season with a little salt and plenty of pepper as you go. Cover the pan with foil and bake for 1-1¼ hrs until the turnips are tender when prodded with the point of a knife. Leave the cake to relax for 5 mins. Turn it upside down onto a plate or board, then cut into wedges and serve.
Whatever your plans this weekend (shopping, cooking or just relaxing), I hope you have an enjoyable one.
Kind regards
Sue Lang
Black Cat Farm Shop
c/o Roxton Garden Centre, Bedford Road, Roxton.
Beds. MK44 3DY
07522 559010
www.blackcatfarmshop.co.uk
www.facebook.com/blackcatfarmshop
Open Wednesday 10-4, Thursday 10-4, Friday 9-4, Saturday 9-4, Sunday 10-4
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