Good evening all,
I’m sure you have all been quite cold over the last week with the temperatures below freezing at times. Surprisingly we welcome this type of weather for this time of year at Tuppenny, as it helps the orchard go into a proper dormancy period, hopefully for a good blossom in spring, followed by bountiful fruit yields. We need a good frost for the garlic and the low temperatures help to kill off any of the pests that we tend to get on the brassicas. It does however bring us challenges with frozen soil so our job of digging out the asparagus and building the new cut flower beds will take a little time. Lindsey along with the Thursday gardening volunteers have made good progress and we hope to plant the first foliage shrubs early in February.
Yesterday Mark and Becs Ford from Two Circles Design started work on our willow arch in front of the centre in preparation for today’s wedding fair. They came back very early this morning to finish it off and have made a stunning job. We intend to keep it in place in the short term so it will be there when you collect your bag this week. As land artists working with willow they are very creative and return to Chichester Cathedral on Wednesday to finish off their willow wall and 3 very large willow animals. This is part of the cathedral labyrinth project that opens at the end of this month. Well worth a visit.
The centre was bedecked today with wonderful flowers and other props to show what it might look like for wedding receptions. Having such beautiful sunshine helped to show the building and surrounds off in the best possible way. We were very lucky!
On Tuesday we will be having our first school visit for 2017 and they will be making soup with our winter veggies.
Christine will be baking butternut muffins alongside date and honey bars. Tito will be producing the following bread for us:
olive and rosemary
mixed brown seeded
Pre-orders can be emailed to me if desired.
Chantelle will have the following fish on Thursday:
Dover Sole – £8 per 500 grams
Skate Wing (Skin on) – £3.50 per 500 grams or £4.50 skin off
Whole Plaice – £2 per 500 grams (Price lower this week as starting to get thinner at this time of year)
Cooked Shell on Prawns (frozen or ready to eat) – £2 per 100 grams.
Hand Picked Dressed Crabs – £6 each
Smoked Natural Haddock Fillet – £7.50 per 500 grams
Cod Fillet – £7.50 per 500 grams
Fish Pie Mix – £5 per 500 grams
Gurnard Fillets – £4.50 each
Lemon Sole – £7 per 500 grams
Shucked Scallops – Price TBC – Normally about £1.50 each.
This week in the bags we will have:
mixed spring greens
£11 as above and the following:
Swaps in by Monday 7pm please.