Looking for breakfast inspiration, then try our popular breakfast box which includes Kim’s homemade, all natural muesli, bursting with oats, coconut, almonds, cashews, cranberries, sultanas, pumpkin, sunflower, sesame seeds, natural puffed corn and cinnamon.
Blueberries
Raspberries
grapefruit x 2 or bananas
Large Longley Farm natural whole milk yoghurt
£13.50
It is always an exciting time in the shop when the first of the Yorkshire forced rhubarb arrives. Slender and bright pink, this elegant British speciality is ‘forced’ in the famously dark growing sheds of Yorkshire’s rhubarb triangle.
Yorkshire Forced Rhubarb is an out of season rhubarb that is first grown outside for a period of two years so that the exposure to frost toughens the roots. After initial exposure to the frost, the Rhubarb is lifted from the ground and placed into forcing sheds. Once in the darkened sheds, heat is applied causing the rhubarb to grow quickly in search of light.
The Rhubarb is harvested by candle light to maintain the tenderness of the shoots and ensure that growth continues. This growing process produces rhubarb that is sweeter and more delicately flavoured with an especially vivid red colour.
This really is the best of British produce.
We all have our favourite way of using Rhubarb, simply stewed, in a crumble or my favourite rhubarb and stem ginger fool – delicious
Our grower picks once a week on a Wednesday these will arrive at the market tonight ready for us to collect in the morning it really doesn’t get any fresher, not 100% sure of the price this year, possibly £6 for 500g (slight increase on last year at £5.50 for 500g)
This week both our £25 and £15 boxes include all the ingredients to make our delicious chestnut and lentil soup. We seem to say this every week, but this soup is definitely one of our favourites. As daft as it sounds it tastes like pea and ham soup, but this is definitely vegetarian. Perfect for this time of the year and filling enough for a complete meal. Tasters are available all week in the shop, you can call in and try before you buy one of our convenient recipe bags which includes all the ingredients to make this great winter soup.
We are keeping everything light and easy this week, we have included Savoy cabbage British Savoy cabbage is in season from July to March and at its very best between September and February. Cabbage is such a versatile vegetable, it can be shredded into stir-fries, curries, soups and stews. Our Savoy cabbages are grown by one of the top growers in the UK, they have a great reputation for top quality produce. Savoy cabbage has to be one of the prettiest cabbage of all, with its fantastic crinkly leaves and its contrasting dark on pale colour palette. Only a few outer leaves are dark green and quite so textured, inside it is creamy and pale. Despite its rugged appearance it’s actually very tender and sweet.
Our £15 box (ideal for 2/3 people)
Red lentils (R)
New season French cooked chestnuts (R)
Onion (R)
Carrots (R)
Leek (R)
Celery (R)
Savoy Cabbage
Romero peppers
Clementines
Comice pears
Bananas
Navelina oranges
(R) items needed for the recipe
Our £25 box (ideal for a family of 4) contains all of the above in larger quantities plus
Broccoli
Chestnut mushrooms
Spring onions
Fine beans
Our favourite part of January is the arrival of the Seville oranges which make the best Marmalade. We shall be busy making our own marmalade over the next few weeks. It is only a very short season so you need to grab them while they are around. Did you know you can freeze them whole for up to a year. So stock up whilst you can. We have put together a bag including recipe, oranges and lemons you will just need to add sugar and jam jars. Enough to make approx 5 jars £5.00
Seville oranges are a bitter variety that are a cross between a pomelo and a mandarin, Seville oranges earned their name from Seville, Spain, where they were introduced from Asia during the 12th century and became a symbol for the city. There are more than 14,000 bitter orange trees that line the streets of Seville.
This history of marmalade is quite interesting with a few versions where it actually originated from.
In one story, Mary, Queen of Scots, suffered from seasickness. Her doctor concocted a sugary orange mixture to make her feel better and marmalade was born.
In this story, the name marmalade came from Marie est malade, which translates into Mary’s illness. Try saying Marie est malade three times fast, and you can see how it sounds like marmalade. While this tale is pretty interesting, most historians consider it a myth.
In another story from the 1700s, a Spanish ship was damaged and had to go to land. The ship was carrying Seville oranges, and the captain sold them off to a merchant whose wife made them into a jelly-like preserve (marmalade). Unfortunately, most historians consider that a myth, too.
A more accurate (and less interesting) account is that the word ‘marmalade’ comes from a Portuguese word for quince, or marmelo. Originally, marmalade was made from quince, which is a fruit that looks like a pear. This variety of marmalade was expensive, so eventually someone decided to use oranges, which were cheaper compared to quince. Even though the quince was replaced, the name marmalade stuck.
Recipes for jams and jellies that are marmalade-like date back to the 1500s. There’s a recipe that is fairly close to today’s marmalade in a cookbook from 1677, so it’s safe to assume marmalade has been around for quite a while.
We have to say nothing beats homemade marmalade, if you haven’t tried it please have a go you will be a convert.
Fancy entering a marmalade completion Check out the British marmalade awards, this prestigious competition has entries from all over the world. www.dalemain.com/competition-entry
If you are looking to plan meals ahead, take a look at our recipe bag section, we have a great selection of soups, main courses and fish dishes. These recipes are always quick and easy to prepare and have the added convenience of all of the ingredients coming in this one bag. You just need to add the love!!
We have exceptional pickling onions available this week. 500g will make 2 large jars.
We have a great recipe as well, just ask us to pop one in your order.
I know we don’t want to think about Christmas but these make perfect Christmas gifts. Homemade gifts are always a pleasure to receive. £2 per kg
Cheese of the week is Cricket St Thomas Capricorn goats cheese, beautifully balanced with a mild and nutty flavour, this multiple award winning team of cheesemakers use a process of ripening that creates an irresistible full flavour and creamy texture. A tasty alternative to cow’s milk cheeses, It is perfect for all cheese lovers and suitable for vegetarians. Try crumbled into salads, grilled over vegetables or add to your favourite toasty for the ultimate cheese-lovers treat. £3.20 100g
Wimberries/bilberries are here, very limited stock £10 per punnet (500g), available in the shop or to add to your order
We are pleased to announce our association with Reuben’s Retreat. Glossop has really taken this charity to heart and we are glad to donate £1 from every new £25 box referred to us by Reuben’s Retreat. To order your box and help this worthy cause just ring on 01457852456 to arrange delivery to your home or to collect from our Charlesworth shop.
You can find out more about this wonderful charity who support the families of complexly poorly children by going to their website www.reubensretreat.org
Over the next few months we will have available the most amazing potato cakes made for us. These are the most authentic potato cakes we have ever tried. They are a substantial size £1.10 each you can add to your order from Wednesday onwards.
Our very popular artisan bread will be available from Wednesday onwards. we will have white and seeded sourdough, white and wholemeal cob available every Wednesday and Thursday, Friday and Saturdays we will also have focaccia and French sticks, our bread can sell out very quickly to make sure you aren’t disappointed send us a message or phone the shop on 01457 852456 and we will make sure we save one for you. Bread always seems to be the first thing that people cut out of their diets when trying to cut down, but sourdough not only delivers a tangy flavour that’s perfect for toast and sandwiches, it is good for you, too! The fermentation process for sourdough bread can lead to an increased number of prebiotic and probiotic-like properties, which help improve gut health. It freezes exceptionally well so you won’t be tempted to eat the whole loaf.
