farm shop peas

From 8th to 14th July, we will be celebrating Great British Pea Week. If you haven’t heard of it before, you’re in for a treat – only in its third year, this annual celebration aims to increase awareness and understanding of the provenance and heritage of peas. To kick off the Week,  we’re sharing some…

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This summer salad, inspired by Hodmedod’s British-grown pulses, has plenty of oomph provided by the fabulous depth of the Fava Umami Paste used for the dressing. It’s is a great dish to prepare ahead; unlike most salads, it gets better after a few hours. Ingredients Umami dressing • 75ml Extra Virgin Olive Oil • 2…

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piccalilli recipe

Thanks to Willy’s apple cider vinegar for this piccalilli recipe. Also available ready made in the farm shop, it’s beautiful served with More sourdough loaf, Blue Whinnow cheese from Thornby Moor, Happy Belly scotch egg and Higginson’s roast ham and pork pie. Ingredients Vegetables 1 kilo of cubes of a mixture of cucumber, radish, cauliflower,…

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Edible plant recipe

Fat hen (also known as Pigweed and Lambs Quarters) is part of the Chenopodium genus and can be foraged between April and October. The leaves can be used fresh in salads or cooked like spinach, the unopened flower buds are like elongated broccoli and can be used similarly, the seeds are edible but best with the…

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Higginson’s Herdwick lamb will be available in the farm shop in April: available diced, minced, and as chops and steak, perfect for homemade spring dishes, and ideal when partnered with mint sauce. A great choice is slow cooked minted lamb, also served in the café. You can find everything you need in the farm shop…

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Ingredients 500g Ryefields goats cheese 6 tablespoons extra virgin olive oil 4 garlic cloves, thinly sliced A few bay leaves 2 sprigs rosemary, needles stripped and roughly chopped Large handful of thyme stems, roughly chopped Large handful of oregano stems roughly chopped ½ teaspoon sea salt 2 bunches asparagus spears, ends chopped off Juice of…

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We’ve recently started working with local tea suppliers, Dorothy’s Teas, which is a great excuse to talk about taking tea. Here’s the recipe for a local favourite, Borrowdale tea bread, so that you can enjoy tea in true Cumbrian style. Ingredients 275ml hot black tea (Dorothy’s Low Sizergh Blend or Oolong are our favourite) 110g…

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carrot cake recipe

An unexpected delivery of freshly-harvested carrots from the Growing Well fields prompted us to share this lovely recipe from the book Naturally delicious snacks & treats: over 100 healthy recipes by Gracie & Sophie Tyrrell. The book is available from the farm shop shippon Ingredients For the cake 400g self-raising flour (if using plain flour,…

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seasonal produce cumbria

Rhubarb is a reliable main crop, sticking with us through the seasons and delivering comfort in pudding and custard form. But reliable is really a misnomer; it belies its quirkiness – a fruit that is a vegetable, a sour interloper on the sweet menu, an unlikely bedfellow of fish and meat, and (often) both the…

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farm shop chocolate cake

A customer phoned the farm shop office and ordered a birthday cake. Could we take a chocolate cake round to her daughter who works at Levens School? Rachel who answered the phone used to go to Levens School, and knows birthday cake recipient Mrs Wadey. Rachel, her dad and granddad, and her daughter all went…

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