So, its National Sausage Week next week so I thought I would take the opportunity to write a quick article about what makes our sausages so good!
It short, its down to what we do put in them (rare breed pork that's lived long enough to gather some flavour, herbs and spices to our family recipe and some rusk) and - just as importantly - what we don't ("marginal cuts", additives to aid water retention, synthetic skins and certainly not any flavour "enhancers").
We all have our favourite varieties of sausage, and some are more suited to some dishes than others. What about a cumberland-style sausage with mashed potato, turnip and parsnip, or honey sausages on the BBQ?
But what about your own flavour of sausage? Have you ever thought that you'd love to try a pork and lemongrass sausage with sweet chilli, or what about trying to re-create a local, traditional dish with a modern twist. Come and see us, have a chat and perhaps, with a little bit of notice we could create you something really, really different! Alternatively, if there's something that you think we should try, drop us a line by email, on Twitter ( (@New_Close_Farm) at http://twitter.com/#!/New_Close_Farm or just pop in and say hello!
Happy sausage eating!
Tuesday, 25 October 2011
Tuesday, 9 August 2011
What am I going to do with all these herbs??
All this rain and sunshine is sending the herbs mad! We're loads and loads of lemon balm, mint, etc so here are a few suggestions of what to do:
Lemon Balm Tea
(with fresh or dried leaf)
*1 heaped tablespoon of dried leaves or 2 tablespoons of fresh leaves for each cup of boiling water
(or make sun tea by placing herbs and cool water in covered jar in the sun for a few hours)
*Strain, then add honey and/or lemon.
Herb Tea
* Put a few leaves of fresh thyme, sage, lemon balm, mint or a Lavender flower head in a cup.
* Pour on boiling water and cover with a saucer.
* Leave for about 3-4 minutes (when it is cool), then strain it before drinking it.
"Fines Herbes"
This is a mixture of equal quantities of chopped fresh parsley, chervil, chives and tarragon.
* Add it when making an omelette or scrambled eggs.
* Sprinkle it over cooked carrots, haricot or butter beans.
* Include it in a green salad.
If you don't have all the above herbs, just use some.
Or just use your imagination!
Lemon Balm Tea
(with fresh or dried leaf)
*1 heaped tablespoon of dried leaves or 2 tablespoons of fresh leaves for each cup of boiling water
(or make sun tea by placing herbs and cool water in covered jar in the sun for a few hours)
*Strain, then add honey and/or lemon.
Herb Tea
* Put a few leaves of fresh thyme, sage, lemon balm, mint or a Lavender flower head in a cup.
* Pour on boiling water and cover with a saucer.
* Leave for about 3-4 minutes (when it is cool), then strain it before drinking it.
"Fines Herbes"
This is a mixture of equal quantities of chopped fresh parsley, chervil, chives and tarragon.
* Add it when making an omelette or scrambled eggs.
* Sprinkle it over cooked carrots, haricot or butter beans.
* Include it in a green salad.
If you don't have all the above herbs, just use some.
Or just use your imagination!
Thursday, 16 June 2011
Wednesday, 15 June 2011
Sausages!!!! mmmmmm.
We’re really pleased to be invited back to Ustinov College this year to supply all the fresh vegetable and salad ingredients for their annual Summer BBQ on Saturday the 25th of June. We’ve also been asked to supply all of the pork sausages for the BBQ and will be taking number of flavours. In addition, we want to try and create a “special sausage” for the day; we have 3 different ideas and would like members of the College to vote. Use the widget above please!
Friday, 8 April 2011
First Post!
Hi and welcome to our first blog! Here we hope to post a variety of articles and thoughts on what's going on at New Close Farm Shop, whether its about the food and where it comes from or its a recipe suggested by a customer, hopefully you'll be interested and enthused by it.
For more information on our organic fruit and veg, our rare breed red meat and poultry, our organic milk, cheese and butter or our own free range eggs, you'll find it all elsewhere on our website. If there is something you're curious about or interested in, drop us an email and we might write a blog about it!
For more information on our organic fruit and veg, our rare breed red meat and poultry, our organic milk, cheese and butter or our own free range eggs, you'll find it all elsewhere on our website. If there is something you're curious about or interested in, drop us an email and we might write a blog about it!
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