Produce Available Saturday 18th December | Fern Verrow

Produce Available Saturday 18th December

A short break from the sub zero temperatures, but tomorrow they say that we are back to snow and ice! We are sure that we will be able to get to London on Friday night so don’t fret we will be there. We are harvesting tomorrow ( ahead of Fridays snow)  to ensure that we can bring as much of our own produce as possible, amongst these will be the first of our brussel sprouts, back breaking work but always worth the trouble for crisp, dare I say nutty little gems. At the Arch we will have a few ducks for sale and lots of smoked and unsmoked bacon. We have plenty of gammon (ham) joints in various sizes, all of which( beacause they are cured) will keep until Christmas and to the New Year. A very useful “larder ingredient”. We have posted our recipes for cooking ham, goose and duck. Please have a look at the lists below for more information on what we have  for sale this weekend and remember we will also be at The Arch NOT Borough on Thursday 23rd from 9am to 3pm.

How to cook a ham

Source: Jane Grigson

Firstly soak your ham in cold water for about six hours. Change the water. Add one or two carrots, an onion, and a couple of bay leaves. Bring to the boil, and simmer for 25 minutes per lb. Remove from stock. (save the stock, as it flavours soups very well.) Allow ham to cool for one hour. Trim off the skin. You then need to prepare your glaze. Mix something sweet, this can be brown sugar, honey or marmalade-with mustard and wine vinegar. Make this into a paste. Spread it over the fat on the ham. Put into a hot oven for half an hour until the glaze melts and turns golden. Keep an eye on this as the glaze can catch. Alternatively you can mix breadcrumbs with fresh green herbs, place on the ham, pour melted butter over it, toast in the hot oven. The ham can be served straight away – as hot, but of course you may leave it to cool and eat cold over a week.

How to cook your goose

Firstly, remove the bird from the plastic and allow it to air, and to reach room temperature. Stuff the goose. A fruity stuffing (apricots, prunes, apples or figs) as well as a sausage meat stuffing with lots of herbs is really delicious, as the fruitiness really compliments the dark meat.

Pre-heat oven to 190 degrees centigrade or Mark 5. Lay the goose on a small rack inside your roasting dish if possible, so that the bird is not sitting in excess fat during its cooking time. The fat may be drained off and used for roast potatoes. Goose fat reaches a high temperature and is renowned for producing great roast potatoes.

Prick the skin of the goose all over with a fork and season with salt and pepper. Lay some of the excess fat from the opening of the goose, or better still some Fern Verrow fatty bacon on the thighs to stop the legs from drying. Cover the bird with foil. Place in the oven. Roast a 4kg goose for approximately 3 hours, a 5kg goose for 3½ hours and a 5 ½ kg goose for 4 hours. Remove the foil 30-40 minutes before the end to allow to skin to brown and crisp up. Serve with the usual “trimmings” such as bread sauce and a good sharp apple or cranberry sauce.

How to cook a duck

Remove the Duck from the packaging, and pat the skin dry. Sprinkle a little salt on skin and place in a roasting tin, prick the skin with a fork and cover with foil. Add NO fat. Cook in a moderately hot oven for one hour. This allows the beautiful yellow fat to melt. Remove foil, baste with fat in the pan, turn heat up a little and allow skin to colour.

Half an hour before the bird is cooked mix up a sweet, fruity peppery glaze. I use a fruity jelly, for instance redcurrant, a dash of orange juice and rind, soya sauce, crushed peppercorns, honey, ginger or anything else that you think might be nice. The consistency must be able to coat and stick to the bird. Spread this onto the skin and cook for a further half an hour, basting regularly, and ensure that the glaze doesn´t burn.

 Remove bird from oven, carve, and serve with the juices from roasting tin. Cooking time should be about 25 mins per lb.

Footnote: i have heard from a very reliable source that steaming a goose or duck prior to a blast in the oven is a very good method for exceptionally tender meat.

For sale at 55 Stanworth st (9am-2pm) and Borough Market (8.30am-4pm)  this Saturday

Main Crop potato- Arran Victory, Cara, Desiree, Nicola
Red Russian Kale
Brussel sprouts
Cavalo Nero
Green Kale
Red and White Onions
Cabbages- Savoy and some crunchy green
Red cabbage- tasting very nice at the moment a house favourite
All the above is produced at Fern Verrow and is certified Biodynamic.
 Bought in Produce: All organic and in many cases biodynamic
Jerusalem artichoke- a purple variety of fine taste
Parsley and other herbs
Apples and Pears
Lambs lettuce
 Lemons- new season from Italy
Maron Chestnuts
Hazelnuts and Walnuts – both Demeter certified
Oranges…plenty of biodynamic delicious oranges from Italy

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