Our cows are reared to the highest standard and this time of year the cows are grass-fed! Whatever cut of beef you decide to cook always ask your butcher for advice how to cook the perfect cut of beef!
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.
Enjoy beetroot recipes for salads, risottos and soups, this colourful root vegetable is sweet with an earthy flavour, can also work well in cake particularly matched well with chocolate. Roasted with balsamic vinegar or pickled in jars, beetroot is so versatile and great in late summer salads.
The cabbage, or brassica, family is huge, and includes everything from the familiar red, white or green varieties with tightly packed leaves, to cauliflower, broccoli, Brussels sprouts as well as pak choi, popular in Asian cookery. This round, leafed Savoy cabbage and the pale, lozenge-shaped Chinese leaf are considered to be two of the best to cook with. The flavour of cabbage varies from type to type, ranging from savoury to gently sweet, but one thing they all have in common is a rank smell if overcooked, so brief blanching is best!
The carrot, with its distinctive bright orange colour, is one of the most versatile root vegetables around – a result of its sweet flavour, which means it can be used raw or cooked, in sweet or savoury dishes. Carrots should be firm, with unblemished, bright orange skins, look out for young, thin carrots with their feathery greens still attached – they’re particularly tender and sweet.
The courgette is a variety of cucurtbit, which means it’s from the same family as cucumber, it is the most popular vegetable of the squash family, being extremely versatile, tender and easy to cook. Just don’t boil them!
A dark coloured berry comprising many individual seed-containing fruits surrounding a cone-shaped core. Wonderfully juicy, they’re good raw straight from the punnet, or cooked and are bursting with vitamin C, great for making crumbles, pies and coulis.