Meanwhile at Hillhead Farm: October 2015

October 15, 2015

This has been a Summer of goodbyes. Both our longstanding helpers have left; Rachael to look after her family; and Margriet; to see more of the world - starting with Iceland. They are much missed, and not only by our customers. And then our swallows left.  Two broods, and ten chicks were raised in our back porch, only feet from our heads.  One day they were wheeling and squealing, and the next – silence, gone on their great adventure, leaving behind two cardboard mats thick with “guano”. How many insects went to make that weight of waste I wonder!  Spring was lovely and Summer seems to have come and gone almost sheepishly. A good harvest of silage in July, with...

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Margriet’s Icelandic lamb soup/stew ‘Kjötsúpa’

October 05, 2015

This recipe is a general guideline as it is the perfect dish to add some left overs from the fridge or seasonal vegs to your own taste and mood. This recipe serves 4 to 6 people. The stew/soup will keep well in the fridge for a few days and some say it tastes even better the day after! Ingredients: 500g lamb (shoulder or loin, preferably on the bone, in cubes) (alternatively, you could use some of our Wild Beef braising steak/ cubes) 1 onion, chopped 100g white cabbage in thin strips ½ turnip or kohlrabi, in small cubes 3 carrots, chopped 1 leek, sliced 3 handful new potatoes with skin florets of half a cauliflower 250g rice (wholegrain/brown) 4 cloves...

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Recipe: Jerome's Wild Beef Skirt with pepper brandy sauce

July 15, 2015

Jerome is a familiar face at Borough market. He knows a lot about food safety and cheese, but is also really good with our beef! He kindly shared his recipe for skirt steak (or ‘steak bavette’). It includes scoring the skirt for extra tenderness and a sauce with a kick! Ingredients: About 150g of Wild Beef skirt per person Butter Pepper and salt Splash of brandy (whiskey works too!) Method: Make sure the skirt steaks are at room temperature. Start by scoring 1/3 of the width of the skirt on either side. Season the on both sides. Melt some butter in a frying pan. Make sure it’s really hot before you add the steaks. Cook for three to four minutes...

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Meanwhile at Hillhead Farm: May 2015

May 28, 2015

April and May are the best months of the year for me, full of optimism and promise. The world re-generates in beautiful colours, and produces in abundance for the future. In Devon, that has meant a profusion of wild flowers and blossom, unspoiled by mowing or spraying; myriad shades of green in delicate early-day fronds adorn the hedgerows and hillsides. The lanes are lined in the red, white and blue of campion, stichwort and bluebells, while the hawthorn, wild pear and apple explode in balloons of cotton-wool.    Gussie, our broodmare, travelled to Newmarket, where she duly produced a lovely filly foal.The foal’s sister ran at Epsom on Derby Day, sadly unplaced. Unfortunately Gussie suffered a twisted gut post foaling,...

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