Author Archives: Kim Hartshorne

This Week’s Cheese

Our cheese this week is our very popular Wookey Hole Farmhouse Cheddar, cave-aged in the Wookey Hole Caves in Somerset, England. Wrapped in cloth and taken to the heart of the caves where the cheese is matured at a constant temperature for up to six months.

This award-winning authentic handmade cheese is protected by PDO (Protected Designation of Origin), whereby it can be manufactured only in the counties of Dorset, Somerset, and Devon & Cornwall. Wookey Hole Farmhouse Cheddar is crumbly with earthy undertones and a distinctly nutty, tangy flavour. It pairs beautifully with our sourdough bread and Tracklements caramelised onion chutney 

Flavoured Butters

We have a new butter, Chive blossom butter. This is a seasonal, flavourful twist on herb butter, made with the mild, oniony flowers of the chive plant. It’s creamy, subtly savoury and visually stunning with flecks of purple. Perfect for spreading on bread, melting over meats or vegetables, and adding a special touch to everyday dishes. A short-season, small-batch treat that brings a bit of luxury to your table – perfect with this week’s Lancashire potatoes. £1.60 per pot 

Breakfast Box

Breakfast Box ICON

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

Yorkshire Forced Rhubarb

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)

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This week’s Boxes


This week we have a perfect summer salad recipe for you, a Vietnamese style mangetout salad. Fresh and light perfect served simply with sea bass or salmon. We have included all the fresh produce in both our boxes, you will just need to add, sesame seeds, sesame oil, honey and white wine vinegar. 

As we are enjoying these lovely warm days, our diets tend to become lighter, with this in mind this week we have included mainly salad and fruit. This weeks Cheshire grown flat/butterhead lettuce is a traditional British favourite the round lettuce has soft, sweet mid-green outer leaves and a slightly crisper, paler heart.

Also included are new season Spanish Santa Rosa plum, with a deep red skin and bright yellow flesh, sweet flavoured with a tangy after note. 

We have included Spanish corn on the cob in both boxes this week, they are exceptionally sweet at the moment. These just need microwaving for about 4 minutes with the husk on for a delicious dinner. You can add extra to your order £1.30 each. We have included 2 in your £25 box, and 1 in the £15. 

Full box contents below produce gallery.

Our £15 box (ideal for 1 or 2)

Garlic (R)

Mangetout (R)

English peas (R)

Corn on the cob

Coriander (R)

Mint (R)

Chilli (R)

Spring onion (R)

Radish (R)

Flat lettuce

Cherry vine tomatoes

Lime(R)

Santa Rosa plums

Clementines

(R) items needed for the recipe

Our £25 box (ideal for a family of 4) contains all of the above in larger

English bunched carrot

English sweetheart cabbage

Spanish nectarines

Some items may change to bring you what’s best available on the day

Marmalade Time

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

Recipe Section

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!!