We are officially in spring. It doesn’t quite feel like it every day but we have had some much more pleasant days and with lambing nearly over and the start of the calving the better weather is very welcome. There has been actual heat in the sun and a drying wind after the rains. It’s still very sticky and wet in the fields, we’re on heavy clay and it holds water. We try very hard not to travel much, if at all, on the ground when it’s like this. We don’t want to compact the soil and create problems in the growing season. Now we need the grass to start to properly grow and feed all the new mouths.
Joe is full steam ahead with the sowing and the potting shed gets fuller and fuller with seed trays, compost and new green shoots. We have even put a new strawberry bed in in the soft fruit area. We’re all enthusiastic for the coming season. Fingers crossed for a good one.In the grocery boxes this week we have made Cumberland sausage. Great for toad in the hole or you could cut it into smaller sausages and make a cassoulet or just for sausage butties. Ours will be for toad in the hole. Possibly on Sunday evening as a roast dinner with all the trimmings. The pork steaks in the box you can use in recipes that ask for chicken breast or thighs, it’s a much more sustainable option and tastier too.
Let me know how you get along. I’m actually going to schnitzel mine. I love the crunchy outer layer of breadcrumbs and the juicy, tasty inside. The steaks are big so you might be able to make 2 different dishes out of them.Menu ideasSchnitzel with celeriac remoulade and root veg wedgesToad in the hole with onion mash and roasted cumin carrotsNutty pork satay strips with saladSausage and leek pie. With root veg mash as the topping.Quick quiche with eggs, cheese and some grated carrot and onionChunky roast veg lasagna to use up the leftover veggies and up your veg intake. You could add any cooked leftover sausage sliced up.Apple turnovers.Have a great weekBeth
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