I think it’s OK to mention Christmas at this point. A little early but this isn’t Christmas Farm for nothing.
With this in mind I’m starting to do a little prep to put in the freezer to make my life run smoothly over the festive season. The diced venison in the box this week is heading in the direction of the deep freeze, in the form of a rich casserole with red current jelly and red wine.
I’ll serve this with celeriac mash, which I’ll make and freeze too. I like to have a “posh” casserole stashed in the freezer. So that’s 1 cook and 2 meals. The celeriac makes great mash, half and half with potato and plenty of butter and black pepper. Don’t forget you can eat all of the celeriac, the stalks and leaves are edible too. They have a stronger flag than celery but it’s from the same family. Use them in stocks and soups.
I’m going to make the pack of beef stir fry strips into exactly that a stir fry but it would be equally as tasty in a stroganoff.
It’s lovely to see the kale starting to come back in the boxes. It hasn’t done as well as last year here so we’ve resown a lot of brassica and are doing some late planting. This will mean we’ve got young, sweet leaves well into winter.
It’s nearly the end of September and in this house hold we’ve started to eat more “wintery” food but we are still eating plenty of salad. I think a remoulade with beets or celeriac or other roots is perfect for bridging the gap between summery salad and winter slaws.Menu ideas for this weekPasta and greens.Use the new kales or spinach for this dish. Lots of olive oil and a grating of cheese with fresh pasta and steamed shredded greens.Venison casserole with celeriac mashBeef stir fry, with onions, ribbon carrots and greensFlan with a big hearty salad.I can’t resist an Apple fritter with cinnamon and sprinkled with brown sugarGreat for a mid afternoon snack, breakfast or as a pud.
Take care, Beth
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