Using local ingredients has just got even easier with Eden Yard’s flour. The farm, near Penrith, grows wheat that is then stoneground at a local restored watermill. With butter from Winter Tarn, Kendal, eggs from Myers Farm, Docker and locally grown pumpkin, this sponge (recipe from BBC Good Food magazine) is a seasonal delight. Ingredients…

Organic turmeric is always among our weekly deliveries to the farm shop. As the season turns, it’s a fortifying ingredient that can be used in all manner of dishes. But have you tried it in milk? Inspired by South Asia’s haldi doodh, Golden Milk is considered restorative and anti-inflammatory. The straining is key. It leaves a…

As summer has largely withheld ripening sunshine, many of us growers are left with an abundance of resolutely un-red tomatoes.  This month’s chutney recipe from BBC Good Food is an excellent way to preserve the season’s less-than-perfect harvest, ensuring that nothing from our gardens goes to waste.  It’s the perfect pairing for cheeses and cold…

Redcurrants are in season right now (June to August), and this beetroot and redcurrant dish from Hugh Fearnley-Whittingstall’s Much More Veg celebrates the vibrant flavours of summer. It combines fresh ingredients in a simple yet delicious way. A River Cottage recipe variation sees goat’s cheese add a third tasting note to complement the earthy sweetness of beetroot…

Sweet, earthy butterbeans are a favourite for many cooks. The Bold Beans version, now available in the Low Sizergh Barn farm shop, comes in the stock they were cooked in; they are a revelation. We have pulses for every meal in the farm shop, and if you need recipe ideas, Bold Beans has written a…

This recipe* showcases the delicious spinach and kale grown in Growing Well’s polytunnels. Rainton Tomme cheese from Dumfries makers Ethical Dairy adds a sweet and nutty flavour. (Serves 4) Ingredients 400g chopped spinach 150g fresh breadcrumbs 60g finely chopped kale 60g finely chopped onion 60g Rainton Tomme cheese 5 large eggs, beaten 1/2 tsp salt…

Ingredients– 5 litres of organic raw milk – 150ml of organic lemon juice MethodPour the milk into a saucepan and bring to 90 degrees, stirring occasionally.Remove the pan from the heat once at temperature and add the lemon juice.As the milk cools, it will begin to coagulate into small curds, which will sinkto the bottom of the…

Harlequin squash can be used in any recipe calling for a versatile vegetable but Hugh Fearnley-Whittingstall’s bangers and mash will go down a treat. This recipe is from his newest book, River Cottage Comfort Food: Best Loved Favourites Made Better for You. Ingredients ·      1tbsp olive oil or vegetable oil ·      6 butcher’s sausages ·     …

This recipe is one of many delicious options from the pages of Helen Rebank’s Sunday Times bestseller, The Farmer’s Wife, which paints a picture of life at her busy Lake District farmhouse in the middle of Matterdale. Ingredients • 225g butter• 225g soft dark brown sugar• 100g treacle• 100g golden syrup• 340g plain flour• 2 tsp…

Nigel Slater recommends combining crimson beets and fiery blood oranges to add masses of flavour and a vivid dash of colour to your light lunch. He recommends baking the beetroot if you prefer: rub with a little oil, season, and wrap loosely in foil. Bake for an hour or so at 180C/gas mark 4 until…