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April 10, 2014 / Apley Estate - Hamiltons

Apley Farm Shop – food news

2014-04-04, Simnel Cake 2014-04-04, TipsyAsapragus from Quatt near Bridgnorth is in Apley Farm Shop – hoorah !

Today, I’ve picked 3 foodie products in the Farm Shop which are especially worthy of mention this week: Tipsy gins sell very well in Apley Farm Shop & these colourful bottles make lovely presents for any gin loving friends. (They gave free tasters last weekend).

Cake of the month from Julie is simnel cakes which are very popular – perfect for Easter Day – the balls of marzipan representing the disciples. And the rye bread from Trow’s is currently (whilst I stick to a wheat free diet for a while) the only one I can eat, when everyone else is tucking into delicious slices of granary toast.

Free tasters in the Shop this weekend (Sat & Sun 12 & 13 April) include Tilley Green Coffee, our new supplier; Love Fudge, a new supplier locally from Clee Hill; on the Delicatessen counter, 2 cheeses from Fowlers of Worcestershire & Lightwood’s Chaser cheese. Lightwood also created Little Urn (ewes’ cheese), in honour of the 2005 England Ashes cricket success, which we also stock.

In the Shop for Easter, we have chicks, lambs & bunnies made from milk & white chocolate, Spring-shapes pasta & hot cross buns from Catherine’s bakery in Bridgnorth. Apley Walled Garden Spring planters are also ready. On Easter Sunday, enjoy our traditional roast lamb or beef in The Creamery Café Restaurant, with Apley Walled Garden Spring vegetables & Julie’s Simnal cake & hot cross buns.

2014-03-31, AFS Rye breadOn Saturday 19 April, Easter Saturday, we’ll be featuring Kerry’s Cakes who supplies us with everything you need to make brownies or cookies, sold in kilner jars. The cookies come with mini Easter eggs. She’s demonstrating at 11am & offering free tasters of both products.

On Saturday 26 April, Hobson’s are launching their new cider, called Discovery (after the apples) & Previns Curries will be holding a demonstration in the Farm Shop on how to make delicious curries using their spices.

Phil Allen, Head Gardener, bagged up some Apley wild garlic & took it to the shop last weekend. The chef Martin McKee has been making pots of wild garlic pesto. I adore wild garlic & make everything possible with it – soup, quiche, pesto, fresh salad …

 

 

 

 

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