Piccalilli
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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Fat hen & sorrel tart
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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Slow cooked minted lamb
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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Twice Baked Goats Cheese with Asparagus
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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Borrowdale Tea Bread
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
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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In season: Rhubarb main crop
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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Mrs Wadey’s 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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In season: turnip tops
Today’s farm shop delivery from Growing Well is intriguing: turnip tops. Not the traditional root, which many people love to hate, but the juicy green foliage that’s abundant at this time of year (if you’ve sown in the autumn). Alys Fowler wrote of them: “There are many ways to eat this green: Italian-style, lightly boiled, rinsed,…
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Smoked Salmon and Eggs with Capers & Quinoa Crackers
In Breakfast: Morning, Noon and Night, Fern Green encourages readers to enjoy their most-loved meal at any time of the day. One of her recipes for a savoury dish that you won’t be able to confine to just the morning hours is Smoked Salmon and Eggs with Capers & Quinoa Crackers. It showcases two of…
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