Summer is here at Smiths!

July 17th, 2014

This weekend is going to be a scorcher – we’ve got everything you need to make the most of this glorious weather!

Fill your barbecues up with something different this weekend:

-Local Sausages, local pork and apple burgers, Aberdeen Angus burgers

-Swordfish steaks, Tuna steaks,  Sardines and Black Tiger Shrimp (great for barbecuing!)

Locally made Gallones Ice Cream new flavours – Bubblegum, Salted Caramel, and Honey & Ginger!

English runner beans, carrots, beetroot, broad beans, peas, gooseberries, blackberries and strawberries.

Our Deli is stocked full of great picnic snacks – slices of locally made quiche, pork pies, scotch eggs, slices of cake, Italian pastries,  as well as a great selection of antipasti!

Have a great weekend!


Asparagus season is nearly over!

June 16th, 2014
asparagus

Our homegrown asparagus – fresh from the field to the shop!

Its been a busy few weeks cutting the asparagus, but the season is coming to an end. Traditionally we stop cutting it on the 21st of June, we then leave it so that the asparagus can grow big tall ferns so it stores up growth for next years crop.

A sad farewell to asparagus and hello! to shiny new potatoes that we will be digging up at the end of this week.


Hugh’s Seville Orange Marmalade Recipe

January 8th, 2014

Seville-orange-marmalade-007 (1)

 Hugh Fearnley-Whittingstall’s Seville orange marmalade: Breakfast toast just wouldn’t be the same without it. Photograph: Colin Campbell for the Guardian

This is my friend Pam Corbin’s recipe for classic marmalade from River Cottage Handbook No 2: Preserves. If you want to add whisky, brandy or Cointreau, stir in about 50ml just before putting the marmalade into jars. Makes five to six 450g jars.

1kg Seville oranges
75ml lemon juice
2kg demerara sugar

Scrub the oranges, remove the buttons at the top of the fruit, then cut them in half. Squeeze out the juice and reserve. With a sharp knife, slice the peel, pith and all, into thin, medium or chunky strips, depending on your preference. Gather up the seeds and tie them in a square of muslin. Put the peel and pip bag into a bowl with the orange juice, cover with 2.5 litres of water and leave to soak overnight, or for up to 24 hours.

Transfer the lot to a preserving pan or large saucepan, bring to a boil, then simmer slowly, partially covered, until the peel is tender – this should take about two hours, by which time the contents of the pan will have reduced by about a third. Remove and discard the bag of pips.

If you don’t have a sugar thermometer, put a saucer in the freezer to chill. Add the lemon juice and sugar to the pan, and stir over a low heat until the sugar has dissolved. Raise the heat and bring to a rolling boil. Boil rapidly until the setting point is reached, after about 25 minutes – a sugar thermometer should read 104C or a dollop of marmalade dropped on to the chilled saucer should wrinkle when pushed with your finger. Remove from the heat, leave to cool for eight to 10 minutes (a little longer if the peel is very chunky), then stir gently to disperse any scum. Pour into warm, sterilised jars and seal immediately.

 

 


Attention Marmalade Makers!

January 8th, 2014

Seville OrangesSeville Oranges are here! And not for long… as their season is very short, so come in and buy them now! Priced at £1.54/kg

Have a look at this No Churn Bitter Orange Ice Cream Recipe from Nigella here.

Or these brilliant recipes from Hugh Fearnley-Whittingstall here.


Christmas Trees!

December 2nd, 2013

Matt & The Christmas Trees!Christmas Trees

 

We’ve got a huge selection of Christmas Trees for you to choose from now in stock!

Nordmann Firs – An excellent non-needle dropping tree, with soft, wide, dark green needle.

Norway Spruce – A traditional favourite, many people enjoy its Christmassy scent once indoors during December.

Blue Spruce – A low drop tree that has a distinctive silver-blue colour, and a smell that is reminiscent of Christmas.

Fraser Fir – Dark green on top and silvery underneath, good needle retention, with branches that turn upward – perfect for hanging ornaments on.

We also have potted trees, tree stands, trees from 3ft to 15ft!

Please come in and talk to a friendly member of staff to find the perfect Tree for your house this Christmas! 

Our trees are un-netted so that you can see the shape of the tree, once you have chosen your tree we will then net it for you, and assist you with loading it into your car.


Our Christmas Opening Hours December 2013

November 27th, 2013

Fresh products delivered in everyday including Sunday!

Chapel Brampton Farm Shop Opening Hours:-

Friday 20th Dec – 9am-5:30pm

Saturday 21st Dec – 9am-5:30pm

Sunday 22nd Dec – 10am-4pm

Monday 23rd Dec – 8am-7pm Deli – 8am-6:30pm

Tuesday 24th Dec – 8am-3pm

Billing Farm Shop Opening Hours:-

Friday 20th Dec – 8am-4:30pm

Saturday 21st Dec – 8am-4:30pm

Sunday 22nd Dec – 9am-4pm

Monday 23rd Dec – 8am-4:30pm

Tuesday 24th Dec – 8am-2pm

Towcester Farm Shop Opening Hours:-

Monday 23rd Dec – 9am-4:30pm

Tuesday 24th – 9am-2pm


It’s time to order your Christmas poultry!

November 14th, 2013

Whether you’re looking for a traditional turkey, cockerel, goose, duck, or a three bird roast this year, Smiths Farm Shop have got the best quality poultry to make this Christmas extra special!

Our turkeys come from a family run farm in the heart of the Northamptonshire countryside where a mixture of white turkeys and the more traditional bronze birds are reared. They are fed on home grown grain, rich in wheat and oats giving them their unique flavour that customers love. All birds are plucked by hand, these days most turkeys are wet plucked by a machine, which is quicker but it takes off a top layer of the skin that holds in the flavour which gives the turkey a crispy finish when cooked. The turkey is then hung in a chilled environment for up to two weeks giving the meat its wonderful texture and full, succulent, traditional flavour.

To order your Christmas bird, please come and visit our Chapel Brampton branch and place your order with a friendly member of staff.

White Turkeys

  • Locally produced in Northamptonshire
  • Farm & Barn Reared
  • Fed on homegrown oats & wheat
  • Hung for 10 days to improve texture and flavour
  • Hand plucked to retain skin and flesh quality
  • Giblets included

Weight Range              Price

5.45kg – 8.18kg         £9.25 per kg

12 lb – 18lbs               £4.20 per lb

8.8kg +                         £8.50 per kg

18lbs +                          £3.86 per lb

Turkey price, weight and serving quantity guide:
£51   for 12lb turkey will feed approx 8 people
£59   for 14lb turkey will feed approx 10 people
£68   for 16lb turkey will feed approx 14 people
£76  for  18lb turkey will feed approx 18 people

Free Range Bronze Turkeys

  • Locally produced in Northamptonshire
  • Outside on grass in the day
  • Fed on high quality turkey pellets
  • Hung for 10 days to improve texture and flavour
  • Hand plucked to retain skin and flesh quality
  • Giblets included

The meat of a Bronze Turkey is of stronger flavour, – their pin feathers are dark, making the skin a darker colour than that of a white turkey.

Weight Range          Price
5.45kg – 9.5kg          £9.75 per kg
12lbs – 20 lbs           £4.45 per lb

Turkey price, weight and serving quantity guide:
£54   for 12lb turkey will feed approx 8 people
£63   for 14lb turkey will feed approx 10 people
£72   for 16lb turkey will feed approx 14 people
£81  for  18lb turkey will feed approx 18 people

Turkey Crowns

A Turkey Crown is a white turkey with the legs and thighs removed.

10lbs – 12 lbs (4.53kg – 5.44kg)  } £14.30 per kg  or £6.50  per lb
14lbs – 15lbs  (6.35kg – 6.8kg)   } £14.50 per kg  or £6.50  per lb

Boned, Rolled & Stuffed Turkey

with sage and onion stuffing

from   6lbs +  which is £8.50 per lb
2.72kg +  which is £18.70 per kg

Cockerels

  • Locally produced in Northamptonshire
  • Farm and  barn reared
  • Fed on high quality pellets
  • Hung for 10 days to improve texture and flavour
  • Hand Plucked to retain skin and flesh quality
  • Giblets included

A cockerel is larger than a chicken and smaller than a turkey, the meat is white and moist, the ideal alternative for a smaller family for Christmas.

Weight Range        Price

3.18kg – 5.45kg      £9.45 per kg

7lbs – 12 lbs            £4.29 per lb

Geese

  • Locally produced in Northamptonshire
  • Out on grass in the day, in at night
  • Fed on high quality pellets
  • Hung for 10 days to improve texture and flavour
  • Hand plucked to retain skin and flesh quality

Weight Range            Price

4.53kg – 6.35kg         £12.10 per kg

10lbs – 14 lbs             £5.50 per lb

Ducks

Produced in Northamptonshire

2.5kg +   – £7.15 per kg

5.5lbs +  – £3.25 per lb

Mini 3 Bird Roast

Duck and Guinea Fowl in Turkey, available with either apple and apricot stuffing or sage and onion stuffing.

2.5kg (5.5lbs) is £75

To order your Mini 3 Bird Roast, orders must be in by 8th December.

Rib Of  Beef

Cost Approx £20, feeds 4-5 people.

To order your Christmas bird, please come into our Chapel Brampton branch and place your order with a member of staff. 

Please order soon, as stocks are limited. When they are gone, they are gone!!

When ordering please state desired weight. Whilst every attempt is made to meet your requirement because of natural circumstances exact weights cannot be guaranteed. All of our birds are oven ready.

Orders to be placed by 15th December, Mini 3 Bird Roast orders to be placed by 8th December.

Poultry Collection is:

Monday December 23rd 8am-6pm

Tuesday December 24th 8am -3pm

Payment is on collection.

 


Local Apples & Local Pears

October 30th, 2013

pick n mix apples

We’ve got lots of freshly picked, local apples in, find your favorite flavour with our pick n mix selection all at the same price, they’re not in for long!

local pears

 

There are also four varieties of freshly picked local pears to choose from!

cox applespallet of bramleys

Bramley & Cox apples in, locally grown, straight from the orchard, picked straight from the tree!

 


We’ve got some monster cauliflowers in!

October 30th, 2013
Lesley holding the cauliflowers!

Lesley holding the cauliflowers!

Smiths Farm Shop must report we have been invaded by monster cauliflowers! £1.25 each.


Smiths Farm Shops Guide for Pickling Onions!

September 10th, 2013

Here is our guide for pickling your own onions:

1. Sterilise your jars. To do this, wash in warm soapy water, rinse, dry and place in  moderate oven for 5 minutes.

2. Peel your onions.

3. Put the onions in a bucket and cover with salt (1tbsp of table salt to 2lb of onions) give it a good shake to coat the onions, cover with a tea towel and leave them somewhere cool overnight. ( No longer than 24hours)

4. Place the onions into a bowl of cold water.

5. Move the onions about in the cold water to rinse of the salt.

6. Next, place on the draining board and pat dry with a tea towel or paper towels.

7. Pack the onions into the jars, and cover with your choice of either ready spiced vinegar or malted vinegar with a mix of your own spices. Sprinkle over 1 tsp of sugar, if you like.

8. Screw on the lids, and keep for six weeks before consuming.

9. Eat within six months!

Do exactly the same if using shallots, shallots keep for at least a year.

Why not add chillies or peppercorns for a hot version!

Our vinegars are also suitable for pickling red cabbage, or beetroot, we also have white vinegar for pickling eggs.

With a tasty block of cheese and some biscuits, home made pickled onions make an ideal gift for those who already have everything or are difficult to buy for!

– Good luck pickling!