June already! Time, no matter how challenging, continues to fly.
At the farm we’ve already completed the first cut of grass, baled up some hay and sheared the flock of sheep ready for the warm summer ahead. Away from the fields, our butchers have been working flat out to ensure stock levels get back to pre-pandemic levels and the warehouse team continues to pack boxes at a simply incredible rate! We have now launched our little click and collect shop with a collection of delicious organic goodies to browse when you come to collect your online order. We also have a lovely selection of plants for sale in the courtyard and will soon be offering some cooked pies and pasties for folk to take away. Phew!
We know that despite so many of our customers staying at home, life is slowly starting to get busier. Lots of us are now thinking about how we return to work and school and life – safely. So now is a time to ensure that we make the most of the quiet time we have. Time to see loved ones in small groups. Time to rest and prepare for the next challenges we will take on.
We’re going to help as best we can by continuing to offer delicious, organic and sustainable produce – direct to your door.
We’re also going to release a small series of really simple dishes you can prepare at home in little or no time. Some old favourites and some that will encourage you to try something new. Starting with Seared Pigeon Breasts on a bed of Simple Salad Leaves. We have our Wild Wood Pigeon Breasts on offer at the moment, and we know that green fingered customers out there will be harvesting beautiful salad leaves and radishes as we speak. Delicious!
Pigeon Breasts on a Simple Salad (Serves 4-6)
- Take 10 Pigeon Breasts and season with salt, pepper and a dash of olive oil.
- Sear them in a very hot pan, using a hob or BBQ for a minute on each side.
- Slice finely, and lay out on a bed of salad leaves.
- Drizzle a little more oil and scatter a few seeds over the top.
- Simple & delicious.