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Newsletters from Shute Fruit and Produce

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02 December 2013

1 December, 2013

They say all good things start at home.  Last evening we started the Christmas season with a bang at Red Rock Brewery and Bishopsteignton Village Festival’s Christmas Fair.  It was an eventful evening with fire drills and electricity outages, but cheerful and festive none the less.

Tomorrow will see us bringing our holiday gingerbread houses (flat packed, so you get to enjoy the decoration with your family) on the road, starting at the University of Exeter.  Check out our events page on the website www.shutefruit.co.uk  to see when we are in your area. Lori has been very busy in the kitchen getting the lids on her seasonal preserves (Celebration Summer Fruit Jam with Drambuie, Sparkling Strawberry Jam with Old Walls vineyard sparkling white wine and Very Merry Cranberry Sauce Delux with Cointreau).  Such a shame it was to have to open a bottle of champagne on a Wednesday morning!  Of course she had to polish off the dribble left in the bottom, just to make sure it was up to standards.

We also have a few limited edition specials such as Medlar Butter, and Quince jelly.  If you’ve never tried these fruits, here is your chance.  The medlar, in the rose family, has quite a unique flavour and must be bletted before it can be eaten.  The term bletted is a much more civilized way of saying fermented, which is a more polite way of saying rotted!  Also the last of the Damson jam for the year is going fast, so don’t wait too long to find us!

Christmas greetings to you all.  Let’s make it a homely season, full of good things like family, joy and delicious things to eat.

Lori and David


01 December 2013

1 December, 2013

They say all good things start at home.  Last evening we started the Christmas season with a bang at Red Rock Brewery and Bishopsteignton Village Festival’s Christmas Fair.  It was an eventful evening with fire drills and electricity outages, but cheerful and festive none the less.

Tomorrow will see us bringing our holiday gingerbread houses (flat packed, so you get to enjoy the decoration with your family) on the road, starting at the University of Exeter.  Check out our events page on the website www.shutefruit.co.uk  to see when we are in your area. Lori has been very busy in the kitchen getting the lids on her seasonal preserves (Celebration Summer Fruit Jam with Drambuie, Sparkling Strawberry Jam with Old Walls vineyard sparkling white wine and Very Merry Cranberry Sauce Delux with Cointreau).  Such a shame it was to have to open a bottle of champagne on a Wednesday morning!  Of course she had to polish off the dribble left in the bottom, just to make sure it was up to standards.

We also have a few limited edition specials such as Medlar Butter, and Quince jelly.  If you’ve never tried these fruits, here is your chance.  The medlar, in the rose family, has quite a unique flavour and must be bletted before it can be eaten.  The term bletted is a much more civilized way of saying fermented, which is a more polite way of saying rotted!  Also the last of the Damson jam for the year is going fast, so don’t wait too long to find us!

Christmas greetings to you all.  Let’s make it a homely season, full of good things like family, joy and delicious things to eat.

Lori and David


05 July 2011

 

Too Much Weather!

Good weather for tourists and royal weddings is the opposite for farmers.  Warm and dry early on, followed by wet and cold! Each year brings new challenges on the farm and most years we have one crop that does fantastically well and another either a disaster or we loose completely.  Our broad beans and early sugar snap peas are amazing, but we completely lost the strawberry crop. The emphasis must be on the “and produce” it seems rather than “fruit”.   

However, at this writing our autumn raspberries look to be early!

 

Preserve the Harvest Course

Saturday 9 July OR Sunday 10 July   9:30-4:00

Tried making jam, but it just won’t set?  Growing your own this year and have a glut of fresh garden produce?  Lori has the answer for you.  Preserving is a skill for life. 

Learn the secrets of perfectly set jam, whilst saving money.  Discover labour and time saving tips from an expert.   Make tasty and handsome gifts for your friends and family. 

During the day we will make jam, marmalade, chutney and lemon curd, at a relaxed sociable pace.  You will take home a jar of each of these, and a recipe booklet.

 Cost is £55.00 for all refreshments, lunch and ingredients. All you need to bring is an apron.  Hurry, places are filling fast.

 

 

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If you received this by email, then you are already on our e-mailing list.  Trying to reduce our costs and increase our greenness we are encouraging customers who can, to switch to our e-newsletter.  We do not share our mailing list with anyone.  Tell your friends to sign up on our website, You can now follow us on twitter @shutefuit as well!Any questions to info@shutefruit.co.uk.  

 

 

Wildlife on the Farm

            Every year is different and this year is no exception.  The warm dry spring meant that most plants were early in their flowering.  The elderflower was harvested up to three weeks earlier than most years!

Over the winter we fed our cirl buntings, with the RSPB’s help, and they are calling loudly from our hedges this year again.  There are many grasshoppers and small insects to feed the young ones, so they should fledge well.

Although we like to see our roe deer, they have now eaten most of our sugar snap peas and trampled a lot of the broad beans.  Farming is all about keeping nature in balance, but sometimes it seems to tip the wrong way for us. 

We are happy to be seeing our glow worms in the main field this summer in late evening.  Are they moving south with the global warming?

 

 

 

Broad Bean Hummus

In a food processor or blender mix:

250 g broad beans (podded, but not skinned), lightly cooked

            1 large clove garlic, crushed

            1 tsp powdered cumin         

Handful of snipped chives   

Glug of olive oil

            Salt and pepper to taste

Blend all together until smooth, stirring down a few times to incorporate the bean skins.  They will disappear with enough blending.   Taste and adjust flavour and texture:  You may add any of the following:

Juice of half a lemon to sharpen the flavour

Water to thin the texture

Pinch of smoked paprika

Tbsp or two of plain yogurt to lighten the mixture

Spoon into a serving bowl and dust with paprika.  Serve with crudités or pita bread cut into triangles and toasted.

 

 

At the Farm Stall

David is hand digging our Charlotte variety potatoes at the moment, but we also have a new variety to try this year.  We appreciate your comments on our new Casablanca variety.  Great name for us film buffs (which is why Lori wanted to try it, really).  But does the flavour live up to Bogart and Bergman standards?

The second crop of broad beans is nearly ready for harvesting, including the popular Imperial Green Windsor.  For those who are not convinced of the flavour of broad beans, you really must try these.  Dave calls them our broad bean for people who don’t like broad beans.

Autumn Bliss raspberries are following the trend this year to earliness and are about to start —so keep on eye on our website!


 


28 February 2011

Do you know a maslin pan from a muslin square? If so, the Shute Fruit and Produce Master Class for preserve makers is suitable for you.

Following on from the popular beginners Preserving the Harvest course in January comes the advanced course with Lori Reich, winner of Taste of the West “Best of Preserves 2008” and “Best Strawberry Jam 2010” from the Women’s Institute Real Jam festival.

Join us for a jam-packed, hands-on day to take your preserving one step further:

Discover new techniques whilst saving money.  Spice up your preserving with a friendly, sociable day out.  The course is suitable for those who know the basics of preserving, but are looking to expand their skills.

It is happening Saturday 26th February 2011 from  9:00 am - 4:00 pm in the Bishopsteignton Community Centre Teignmouth, Devon TQ14 9QL Great value at only £60.00 which includes all ingredients, refreshments and lunch, preserves and a recipe booklet to take home.  Numbers are limited so pre-booking is essential.

For more information or to book ring 01626 777570 or check out info@shutefruit.co.uk.  



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