Christmas

Lincoln Christmas Farmers Market

We've gone for a very simple easy to use veg box this week. So you can get some decent food whilst dashing between the nativity play, works do and Toys'r'us. So out goes the celeriac and chard, in comes mushrooms,beans and tomatoes.

Christmas

Veggie nut roast. A moist roast made with cashew nuts, mushrooms, red peppers, and carrots with Red Lincolnshire cheese (new from poacher and very nice) and sage, then topped with cheese and crumb for a crunchy finish.

Turkey. The best, tastiest, natural birds going. I can't wait

Sausage, ham, bacon, pork pies, haslet, cocktail sausage. The Redhill Farm list seems endless. Everythings delicious. We've added cooked hamto the list this year.

Cakes. Traditional Christmas cakes. Gluten free cakes. Chocolate tiffin, banana cake & fruit cake

Frozen Strawberries & Raspberries. Local fruit frozen in the summer by Goachers ideal for the christmas trifle or pavlova.

Ludcloud dairy cream is the perfect accompaniment to all your Christmas desserts. The Cheese Society Cafe buy increasing quantities for their discerning diners. It really is good -like clotted cream. We've got litre pots as well as the usual tubs.

Christmas chutney. Pears, apples, apricots, raisins, garlic, cumin and ginger. Perfect with cold meats and cheese. I've been making this for years and am rather proud of it. If you want a sample to try just ask. We can put a little pot on next weeks orders.

Cheese. Cote Hill blue & yellow in pieces or rounds.

Salad. Pink fir apple potatoes, tomatoes, lettuce, cucumbers. we've got lots.

And, I nearly forgot, the freshest best local veg going. The sprouts are coming on a treat and a little bit of frost will sweeten the parsnips.

I can't wait. I love Christmas food. We are often dismsssive of traditional British food but I can't think of a finer meal than Christmas tea.

Chris & Fen

P.S Please any boxes for collection this week. We need a stock for Christmas. Thanks.

This week at fenellas

From Fenellas Garden, lincoln farmers market at your door

hello A new addition to the list this week. Chinese leaves. Like lots of the oriental greens they grow very well in our climate. Mustard greens, pak choi & mizuna all thrive in an unheated tunnel and keep us in fresh greens for the winter. Try the Chinese leaves in a stir fry with purple broccoli, lots of garlic, ginger, soy sauce and sesame oil- delicious. We've done an information leaflet about squashes. We have included some lovely recipes devised by Amy, the Doddington garden cook. The squash, apple & cumin soup is very good and easy to make or try the minestrone with celeriac & kale. We hope to show you that other squashes are just as tasty as butternut squash. For salad lovers we've now got winter raddichio lettuces & rocket leaves. They are slower growing than summer salad and therefore have a much stronger taste. The vine tomatoes and cucmbers from Hull are still going strong. Local fennel is still in it's prime and combines well with the new season ruby grapefruits for a fresh salad. Cakes - try our sunken pear cake warm with some custard or thick Lubcloud cream for real winter treat. Packed with pears and cinnamon it's a real treat and delicious. The ever popular tiffin & banana cake are also available. Don't forget the birds. We've got a range of Lincolnshire grown wild bird food to keep our feathered friends going through the cold months. Regards Chris & Fen

Squash Honey Drizzle Cake

Squash Honey Drizzle Cake

this is a slightly adapted recipe from
http://traineedomesticgoddess.blogspot.com one of many excellent food blogs to be found on the web
Perfect for a Sunday treat after an autumn walk.

Ingredients: (makes a 2lb loaf) 180g self-raising flour 90g light soft brown sugar 90g golden caster sugar pinch of mixed spice pinch of grated nutmeg 1/2 tsp cinnamon 1/2 tsp baking powder zest and juice of 1 orange 180g butter, melted 2 eggs 300g squash, peeled, deseeded and grated/finely diced (you can use different squash if you've got it) 75g walnuts, chopped 50g sultanas 1 tbsp lemon juice 5 tbsp honey

Method 1) Preheat oven to 180oc. Mix together all dry ingredients and orange zest. Then beat in butter and eggs until you have a smooth batter. Gently fold in squash, walnuts and sultanas. Pour into a lined 2lb loaf tin and bake for 50-55 min until skewer comes out clean. 2) About 5 min before cake is ready in a small pan heat honey, lemon juice and orange juice, simmer until it has thickened. When cake is ready take it out of the oven, skewer a few holes in the top of the cake and pour drizzle mix over. Allow to cool in the tin (due to the moisture content of the cake it takes a great deal longer than you expect to cool).

easy squash soup

Another great recipie from lincoln's sustainable organic and freerange food delivery service

They don't get much simpler than this. Cooked and served in 15 mins, 20 tops Unsurprisingly it works just as well with courgettes.

Ingredients: 1 squash (I use a bright yellow custard squash) approx 450g 450ml vegetable stock 225g full fat cream cheese 1 tsp curry powder

Method In a medium pan boil the stock. Meanwhile wash and chop the squash. Add the squash to the pan and cook for 10 mins or until soft. Mix in the cream cheese and curry powder then whizz and serve immediately.

pesto spaghetti squash mozzarella

This makes a great lunch especially for people who have problems with wheat pastas. You can also serve with pasta or backed spuds.

Ingredients: 1 spaghetti squash, cooked 1 tablespoon olive oil a small jar pesto sauce 4 ounces smoked or plain mozzarella cheese, shredded 1/4 cup grated Parmesan cheese

Method Heat oil in a large frying pan over medium high heat, add spaghetti squash. Using a couple of forks to lift, mix in pesto. Cook just long enough to heat through, mix in cheeses, heat until everything is well mixed and cheese is beginning to melt. Serve immediately.

Courgettes on toast with garlic and mint recipe

A Hugh Fearnley Whittingstall recipe that is particularly gorgeous and easy to make for a peaceful lunch for one.

Ingredients: Serves 1 Ingredients 2-3 tbsp rapeseed or olive oil 1 garlic clove, finely chopped 4 baby courgettes (ideally a mixture of yellow and green), trimmed and sliced Salt and freshly ground black pepper Juice of 1/2 lemon 2 tbsp finely chopped mint 2 tbsp natural yoghurt * 1 slice of robust bread

Method 1. Heat about 1tbsp oil in a frying pan over a fairly low heat. Add the garlic and sweat gently for a minute or two. Add the courgettes, increase the heat a little, and fry until tender and lightly coloured. Season with salt and pepper. Add the juice of half a lemon (or to taste) and half the mint. 2. While the courgettes are cooking, toast the bread, and mix the remaining mint with the yoghurt and season well. 3. Trickle the toast generously with oil. Pile the hot courgettes on top and finish with a generous dollop of the minted yoghurt.

Lincolns Farmers Market at Your Door

Fenellas Garden , Lincoln Famers Market at your door offer many options in sustainable food products, dairy, meat, fruit and veg.

Curry Pack

A useful curry pack containing chillies, garlic, lemon is available from the online farmers market for lincoln

Posh Beans on Toast

New potatoes this week.  We also have some fresh garlic and broad beans in the boxes. Try beans on toast. In a little butter fry some snipped up bacon (it's great without bacon too) with some fresh garlic add the beans (throw into a pan of boiling water for a minute or 2 first to soften), stir in a little cream and a couple of chopped mint leaves and serve on toast.  A seriously gorgeous lunch. And, I nearly forgot, big feathery fennel in the larger boxes.

Savory Organic Oven-Baked Potato Fries

Savory Oven-Baked  Potato Fries

For step-by-step instructions and mouthwatering pics, be sure to check out the full recipe online 

Let me admit that sweet potato fries call my name, particularly when coupled with this scrumptious dip — a spicy, tangy mayonnaise made from chipotle peppers, fresh cilantro, and mayo

The Players

For the sweet fries, you’ll need:

•  large, organic potatoes
• cold-pressed, uv-protected olive oil
• 1 tsp sea salt
• 2 cloves minced organic garlic
• 1 tsp dried rosemary
• 1/2 tsp paprika
• 1/2 tsp freshly ground black pepper

For the delectable dip, you’ll need:

• 3 Tbsp mayo
• 1 tsp raw apple cider vinegar
• 1/2 tsp chipotle chili powder
• 2 Tbsp of finely chopped fresh cilantro

The How-To

First, pre-heat your oven to 425F degrees. Next, cut the sweet potatoes into fries no more than 1/2 in. thick. In a mixing bowl, combine the olive oil and spices. Now, stir in the potatoes until they’re evenly coated. Put them in single layer on a large baking sheet. Set a kitchen time for 20 minutes. When it goes off, turn your fries over, then set the timer for another 20-25 minutes, depending on how crispy you want them. In the meantime, combine all the dip ingredients in a small bowl and stir together until creamy and smooth. When your fries are done, remove them from the oven and serve hot with a healthy dollop of dip. Enjoy!

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I have just enjoyed a delicious banana cake thanks to those lovely people at fenellasgarden, situated just outside lincoln...