Produce Available Saturday 11th September | Fern Verrow

Produce Available Saturday 11th September

Week 23 (8-14 September) from the Calendar of the Soul by Rudolf Steiner.

“A touch of autumn now

muffles the lively senses’ reach,

over the open face of light

some sober trails of vapour creep;

I, from here gazing outward into space,

behold there autumn’s winter-sleep;

summer is gone,

summer has given herself to me.”

The onset of Autumn is always a panicky time for us, lots to do before the rain comes, we always seem to be running a little behind,  and wishing that we had cleared the pig shed earlier. It feels like doing your homework on a Sunday night, all very last minute, but somehow it all gets done, hopefully ! The weather though is suiting our crops very well. The cabbages are heading up nicely and looking very healthy. We have large dew covered heads of dark green broccoli ready for this week., and cauliflowers are begining to form, but not ready for a few weeks yet. Many of the squashes are ripe and ready to eat, so they too will feature this weekend. Probably the last of the french beans this week, but hopefully we will have a good crop of runner beans following on. As for fruity things, am hoping to bring some mulberries very soon, (if the birds don’t get them first), the berries are plentiful, red, at the moment, but we must be patient and wait for them to turn almost black  for them to taste their  best. We have plenty of   sweet corn, some of the best we have ever grown.Have enclosed my good friend Caroline’s(one of the best cooks I know) Sweetcorn chowder/ soup.. a winner. Apples and pears again this week are on fine form. We are keeping a close eye on the quince trees, very heavy with furry fruit, but again patience is needed here for them to reach their potential.Tomatoes will be with us for a couple more weeks, before being pulled out and replaced with overwintering salad crops. Plenty of green leaves this week too, kales and chards all shiney and turgid.  We have plenty of meat for sale at the Arch (55 Stanworth st) this Saturday. Our pork sausages, spare ribs and tenderloin. Lamb shoulder, legs and chops from Model Farm Society. Rump steaks, sirloin joints and beef mince also from MFS. Bacon and Gammon next week.

Also for sale at 55 Stanworth st and Borough Market

New potatoes- More delicious Charlotte and Franceline new potatoes- tasting fantastic
Lettuce- a few, apologies for the absence of lettuce recently, hot weather meant a bit of a gap.
Fennel- young and tender for salad and roasting
Beetroot  golden and red
Cucumber- nothing like a freshly picked cucumber!
Garlic
Swiss Chard
Broccoli
Young Red Russian Kale
Cavalo Nero- everyones favourite Kale
Green Kale
Beet leaves
Carrots- one of our best crops ever
Long Red Florence onions- sweet enough to eat raw, these look very smart in an onion tart, (see Nigel Slaters article in last weeks Observer)
White Musona Onions
Milano red onions- sweet enough to use in salads
Runner beans
French slender beans
Sweet corn
Squashes
Courgettes and Yellow Crookneck – try these if you haven´t before, they are very good
A few winter squashes
Baby Leeks
Salad Leaf bags- young chard and beet leaves, corn salad and cress,Nasturtium flowers amongst the mix
Bags of rocket
Herbs: Sage,  Mint, tarragon,Rosemary, Thyme
Parsley moss and flat at it´s best right now
Mixed herb bunches
Basil
Tomatoes-  lots of tasty and interesting varieties picked fresh from their vines. Purple Calabash, Olirose, Matina and Gardeners Delight
Flowers- Roses, sunflowers, dhalias,Gladioli,  and lots  of sweet peas
Raspberries- Autumn bliss the sweetest of them all
Plums- Victoria and some dark purple ones!
Apples
Pears
Damsons
Eggs- sorry not very many at the moment, we have had words
Sausages from our own piggies
All the above is produced at Fern Verrow and is certified Biodynamic.
 
Coming soon Hamburg parsley, salsify, cauliflower
 
We will also be bringing some fruit that will be selected in Stroud on our way up to London on Friday evening . All of it is Organic,  and in many cases Biodynamic: ( Demeter is the accrediting body for biodynamic growers and farmers)
 
Melons
Lovely seedless muscat grapes from France- very special ( Biodynamic)
Aubergine
White  peaches
Apples and Pears
Peppers – red pointed and orange (Biodynamic)
Lemons
Beef and Lamb from Model Farm Society- all organic
 
Carolines’ Sweetcorn soup

Sweetcorn, chilli, lime and potato soup

Fresh corn on the cob

Red Onions

Garlic

Fresh ginger

Fresh chillis

Fresh limes

Franceline potatoes

Chicken or vegetable stock

Fresh coriander.

Olive oil or toasted sesame oil

You can peel your potatoes or not according to taste, but the flavour of the skins adds an extra earthiness to the soup.  Cube them up about the size of a dice.  Finely chop the ginger, chillis and garlic and slice up the red onion very thinly.  Heat some oil on a moderate heat in a large heavy bottomed pot and add the cubed potato and some salt and just turn in the oil and cook slowly for a few minutes.  Add the ginger, garlic and chilli and red onion and gently fry for a couple of minutes.  Add enough stock to cover potatoes and bring to a steady simmer to cook the potates which will not take long Remove the corn from the cob.  This is best done with a large sharp knife – stand the cob in a large bowl and with a downwards motion, take the corn off in strips.  If you go too deep into the cob you might end up with too much of the chewy stalk bit.  As soon as this is done, put the corn in the soup for a very short time, when cooked it should still be slightly crunchy.  Add an extra dash of sesame oil and serve soup immediately, garnished with lots of roughly chopped fresh coriander and loads of  lime juice.  Good accompaniments are chunky wedges of bread and a plate of chunky cut Fern Verrow sausages.



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