Clementines are starting to arrive in the market. We have picked leafy Spanish Clemenules to go in both boxes this week, they are delicious, this early variety of Clementine is exceptionally sweet, the name comes from the variety Clementine and “Nules”, a town situated in the Spanish Castellon province, in season from November to January, we think you are going to love them.
This week our feature customers are Deirdre and Andrew from Hayfield, who are also owners of Peak Bean Coffee based in Furness Vale. We have been proud stockists of their coffee from the beginning of their coffee journey.
Peak Bean was born out of a love for coffee. Andrew and Deirdre have always felt good coffee can be accessible to everyone, no matter where they are on their coffee journey. They strive to roast and blend beans so that when that first coffee of the day is consumed, it brings a little joy and a smile to someone’s face.
Peak Bean began it’s roots in a small café run by Deirdre and Andrew, found in the beautiful village of Hayfield, High Peak, Derbyshire. Alongside serving delicious home-made cakes and soups, they loved serving a variety of barista standard coffee drinks from their traditional coffee machines.
However, whilst they aimed to source locally as much as possible, there was a struggle to find a freshly roasted coffee to serve. So they decided to try it for themselves, bought a roaster and started experimenting with their very own blends.
Peak Bean continues to carefully roast single bean batches, create blends, and now have a range of freshly roasted coffees that they are really proud of: they burst with freshness, flavour and really hit the spot.
Dedicated to keeping their traceability of product as transparent as possible, Peak Bean likes to know where the coffee beans they roast come from. This is why they source from various cooperatives and organisations, paying that little bit extra to help those farmers and enable them to put some of their profits back into their local communities. Many of the cooperatives are certified Organic as well as with The Fairtrade Foundation and Rainforest Alliance.
Available as whole beans or ground
A Blend of arabica beans originating from Papua New Guinea and Peru.
This is a combination of beans that is full of flavour, chocolate and caramel notes with hints of orange and lemon.
Medium City Roast £6.50
This is a blended coffee which is full of flavour. lovely deep forest fruits, grounded by earthy notes, then finishes off with a flash of lemon. An ideal drink to start your day.
Medium to Full City Roast
An African Coffee blend consisting of some gorgeous arabica beans from Kenya and Uganda. £6.50
They have crossed continents to bring these origins together and make a superbly creative drink. Cracken Edge is a blend of Ethiopian and Indonesian coffee beans.
Medium to Full City Roast
This blended coffee is full of sweet juicy forest fruit with a twist of lime yet balanced by chocolate and caramel overtones. £6.50
Eccles Pike Espresso
A blend of naturally processed Brazilian Cerrado fine cup, Kenyon and indonesian coffee beans £6.50
Brazil Decaffeinated coffee
A medium bodied coffee with lovely cocoa, almond notes with a hint of delicious dark cherry £7.00
Available to preorder, stock arriving Friday 1st December
This years Holiday coffee is smooth, rich seasonable blend, full of chocolate, nuts, figs with a hint of holiday spice. The beans have been sourced from Brazil, Uganda and India.
Call in this Friday morning between 10am and 12 noon to meet Deirdre and sample some of their delicious coffee, Deirdre is also a great baker and she shared one of her American muffin recipes with us, we will be baking these delicious cranberry muffins for you to sample along with the coffee.
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!!
The La Tua Devonshire Crab and Mascarpone Charcoal Tortelloni was so popular that a lot of customers missed out last week but we have more coming in on Wednesday.
This week’s pasta. To order see FRESH PASTA in DELI CORNER section.
British Devonshire Crab and Mascarpone Charcoal Tortelloni – For a limited time only, savour the sophistication of this seasonal special, the British Crab and Mascarpone filled Tortelloni. This special limited edition luxury pasta is made with a touch of charcoal, which gives it this exquisite black finish. It is a creation designed to captivate your taste buds with a harmonious blend of premium ingredients, making it the ultimate showstopper. Delicious served with butter, lemon zest, Parmesan and parsley.
Spinach & Ricotta Ravioli – These Ravioli are square-shaped pasta parcels made from 00 and Durum Wheat flour with a high free-range egg content (30%) – this is a sign of superior quality. Spinach & Ricotta Ravioli is the most traditional and well-known Italian variety of ravioli. The delicious and creamy filling is made from scratch in the La Tua’s London kitchen by cooking whole spinach leaves with a bit of garlic and then adding fresh ricotta cheese and Italian grated cheese. This filling is a firm favourite which is only reflected by the number of awards it’s acquired. We suggest serving up with olive oil and Parmigiano Reggiano or gently coating with a Sage Butter Sauce.
Tomato & Mozzarella Tortelloni – These Artisan Tortelloni are hand folded one by one to incorporate more filling. The pasta has a very high Free Range egg percentage (30%) and La Tua use a special blend of 00 and Durum Wheat flour so that the pasta holds the cooking very well. This filling features a classic taste combination that combines tasty marinated tomatoes with premium Fresh Italian mozzarella and basil: fresh and full of flavour, this is a simple and truly beautiful Italian filling and an all time favourite!
Suitable for vegetarians. Suitable for freezing.
Don’t forget our large range of Longley farm products that you can add to your order. We have 13 varieties of yoghurt available this week, if you have any special requests for Longley farm produce that you can’t see listed on our website just message us and we can order for you (let us know by Wednesday lunchtime) –
Looking for breakfast inspiration then try our popular breakfast box which includes Kim’s homemade, all natural muesli. It is bursting with oats, coconut, almonds, cashews, cranberries, sultanas, pumpkin, sunflower, sesame seeds, natural puffed rice and corn. £12.80
Grapefruit x 2 or
Large Longley Farm natural whole milk yoghurt
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
Our delicious artisan bread.
We white and seeded sourdoughs, white and wholemeal cobs available every Wednesday and Thursday, Friday and Saturdays we also have sound dried tomato focaccia and French bread 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.
This weeks £25 and £15 boxes contain all the fresh ingredients to make our lovely celeriac and pear soup. Celeriac is a classic vegetable to make soup from, but adding pear and ginger takes it to another level. This is brilliant made ahead then frozen. Serve with toasts spread with creamy blue cheese (perfect with our montagnolo)
Celeriac is probably one of the ugliest vegetables. This unsung hero of the vegetable world, knobbly and odd-shaped has a subtle, celery-like flavour, with nutty overtones. Try it as mash, oven roasted with olive oil and garlic, slow-cook dishes, or in its classic form, and as they do in France, as a remoulade. If you get a minute take a look at Jack Burns website, this is where our celeriac are from this week. The whole process of planting harvesting and storing is really interesting, celeriac is their most important crop, they have some great recipe ideas, the celeriac and blue cheese soup looks particularly good, definitely one we will try. https://www.jackbuck.co.uk/celeriac
We haven’t included any salad items for quite a few weeks, so this week we are excited to include new season Spanish Marmande tomatoes – a ribbed tomato, fleshy and juicy. Slightly tart, but sweet and fragrant. They will arrive with a green-tinge, don’t wait for them to turn completely red. Marmande tomatoes ripen from the inside out, so some will remain slightly green on the outside even at their ripest.
We have included Romero peppers which are exceptionally sweet and crunchy, these Spanish peppers are perfect for salads or snacking, they make a great packed lunch dipped in our delicious houmous. These are also delicious roasted. You can roast whole then skin and dress with olive oil, garlic and herbs. These will keep in the fridge for around 5 days in an airtight container, if you would like to keep them longer you can cover them in oil and put in a kilner jar and they will keep for a few weeks.
Our £15 box (ideal for 2/3 people)
Spanish Marmande large tomato
English Braeburn apples
(R) items needed for the recipe
Our £25 box (ideal for a family of 4) contains all of the above in larger quantities plus
Cranberry Croissants are our new festive flavour and have proven very popular already. Almond croissants are still available for Friday and Saturdays but unfortunately with the Rhubarb season finishing the almond and rhubarb croissants won’t be back till next year. Our croissants sell out extremely quickly so, to avoid disappointment we strongly recommend you pre order. You can have them to collect from the shop or add to your order. £3.20 each
Bakewell tarts are available Tuesdays to Thursdays and to order for Fridays and Saturdays