January Newsletter

It’s been a very challenging start to the year with snow, storms and power outages, but it can only get better from here! On the positive side, we’ve had plenty of chances to test out our generator and it makes a huge difference being able to have heat and light! It allows us to keep open for shopping and run one of the ovens so we can provide simple lunches as well as coffee and tea.

We’re closing the farm shop on Monday 5th, Tuesday 6th and Wednesday 7th of February for maintenance and a fresh coat of paint, so it will be all hands on deck to get up and running for Thursday’s reopening.

SAVE THE DATE

Mark your calendar! Our next Curry Night will be held on the 23rd of February. Details to follow - check our social media for updates!

FROM THE KITCHEN

This Roast Butternut Squash, Chickpea, and Coconut Curry is the perfect dish to warm you up on a chilly day - just what we need with this snowy weather. This vegan and gluten-free curry combines roasted butternut squash, creamy coconut milk, and an array of aromatic spices.

For a variation, consider adding chopped cooked pheasant/chicken breast or cooked prawns.

If you want a milder curry, feel free to leave out the chopped chillies. If you can’t find fresh or dried curry leaves (available in certain supermarkets or online), don’t worry - it is still delicious without them.

As it’s quite a hearty dish with the chickpeas, you can serve this on it’s own, with a flatbread to mop up the sauce. That said, some plain boiled rice would go nicely with it too, as would some poppadoms and chutney!