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In the shop this week – 2 January 2017

Fruit & Veg

  • Charlotte potatoes
  • Desiree potatoes
  • Carrots
  • Red and white onions
  • Jerusalem artichokes
  • Swedes
  • Kohlrabis
  • Beetroots
  • Parsnips
  • Red cabbage
  • Purple sprouting broccoli
  • Kai broccoli
  • Flowering sprouts
  • Watercress
  • Chervil* (see below for recipe ideas)
  • Salad bags
  • Spinach
  • Chard
  • Seville oranges
  • Orange and rhubarb jam
  • Seville marmalade
  • Gooseberry and raspberry jam

Chantelle will be back with us on Thursday with her fresh fish so if anyone wants to pre-order anything, get in touch.

Christine won’t be back until next week, however, she is making us Twelfth Night cakes. She has added the following folklore info:

Part of the fun of the Twelfth Night Feast was the appointment of a Lord of Misrule. He could be the lowliest servant and he organised the games and entertainments at the final feast. To select the Lord of Misrule, a bean was baked inside a fruit cake. Whoever received the slice containing the bean was ‘crowned’ the Lord of Misrule, otherwise known as the King of the Bean. Sometimes a pea was also included, and its discoverer would be declared Queen of the Pea. This practice was particularly popular during the Tudor period. Henry VII had an Abbot of Unreason, another name for the Lord of Misrule,  at his festive gatherings.

No beans or peas baked in her cakes but lots of raisins and spices.


Tito will be baking:

  • Rye bread
  • Spelt
  • Olive and rosemary
  • Almond croissants
  • Brown seeded bread
  • Baguettes
  • Ciabatta

*What to do with chervil?

  • Add some chervil to a creamy courgette soup, or sprinkle over courgettes sautéed in olive oil with a bit of lemon zest and a squeeze of juice.
  • Pound some chervil into butter with sea salt, black pepper and a little lemon juice to make a seasoned butter to go with steak or lobster.
  • Add to mushrooms sautéed in butter and finished with cream.
  • In winter, add it to a celeriac and potato purée.
  • Stir some into mayonnaise to go with goujons of fish or chicken.
  • Add it to scrambled eggs.
  • Make a dip for radishes by stirring together some soft goat’s cheese and yogurt until smooth, and stirring in some chervil, salt and pepper.
  • Sprinkle it over roasted fennel.
  • Mixed with seasoned breadcrumbs and a little very finely diced shallot, chervil makes a good topping for grilled oysters.
  • For an easy potato salad, dress boiled potatoes while they’re still warm with a vinaigrette laced with plenty of chervil.