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Traditional Quality Beef and Pork straight from the heart of Hertfordshire

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  • What’s in season

    Seasonal food is important for extra freshness, value and flavour, find out what’s in season this month and how to make the most of seasonal flavours from our Farm shop. 

    June –

    Salad Leaves

    Our Salad leaves are grown here at Foxholes Farm by our resident grower, who manages our own kitchen garden. From field to fork these leaves are picked, packed and sold in our farm shop and can be found on our Tea Room menu.


    The courgette is a variety of cucurtbit, which means it’s from the same family as cucumber, squash and melon. It is the most popular vegetable of the squash family, being extremely versatile, tender and easy to cook. They have a deep green skin with firm pale flesh and do not need peeling, slice off each end to prepare . It’s best not to boil, as they will become mushy and lose their flavour, instead lightly sauté in butter or oil and a small amount of water. Great used in stir-frys and pasta dishes.

     Cherry Tomatoes

    A  small and very sweet, cherry tomatoes are pricier than salad tomatoes but their intense flavour is worth the extra money, also great salads, pasta sauces and roasted.


    Labour-intensive to grow, asparagus is the young shoots of the cultivated lily plant. They’re considered to be one of the delicacies of the vegetable world and have a distinct, intense savoury flavour. Sprue is the term for young, very slender asparagus, while French asparagus is purple, the British and American varieties are green. In contrast, Spanish and much Dutch asparagus is white, as it’s grown beneath the soil and cut just as the tips emerge. There are all types of nutrition in asparagus , with high levels of vitamins A and C, potassium, iron and calcium,  great steamed or chargrilled with a little seas-salt and butter, or and served with the nations favourite Hollandaise sauce.


    Radishes are a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy texture. Among the most popular varieties are the small, cherry-sized common variety which has a red skin and white flesh. Popular in salads with their mild flavour, rich in folic acid and potassium and are a good source of vitamin B6, magnesium, riboflavin, and calcium, they also look pretty on the plate.

    New Potatoes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. New potatoes are sweeter because their sugar has not yet converted into starch, and are therefore great eaten cold in salads, or lightly boiled and glazed with butter and sea-salt. Jersey Royals are the more popular variety, and their appearance in late April early May reminds us of the beginning of the summer.


    Known for its delicate flavour and tender flesh, when slow cooked is delicious, full of the taste of spring, different cuts are available, to roast, slow-cook and grill. Our butchers will advise you which best cut of lamb is suited to your dishes.


    Our free-range chickens are although available all year, chicken is actually at it’s best in June. Purchasing free-range and barn reared chicken from our farm shop is about trust, we can tell you about our chickens and how where they come from and how they are reared. Traceability like this will give you assurance that the chicken has been humanely treated while alive; the higher the standard of welfare by whilst a chicken is reared, the better the quality of the meat.


    To enjoy strawberries at their fragrant, juicy and flavourful best it’s worth holding out for the British season. Eat raw with cream or ice cream or sprinkled with a little balsamic vinegar. Add to fruit salads or use to make jam, tarts or to top puddings. Summer is simply not summer without them.


    Although available sometimes a little later in the month, the Gooseberry looks like large grapes. Gooseberries are related to the blackcurrant, and have been a popular British fruit since as far back as Elizabethan times. Early in the season they are bright green, with a veined effect on the skin, and quite hard and give a tart flavour.  Best cooked with sugar and cream, to make the classic, gooseberry fool or made into delicious jams.