Our Produce, supplying Staffordshire with great value local food

Steven from the Butcher, The Baker is now rocking all over the place, busy delivering orders to your home rather than a collection point if you’d rather. Subject to a minimum order of just £20 simply select the home delivery option on the collection poit page.

Heh… I’m liking the new front page very much and honoured to think I’m still featured!! You might have thought I’ve gone away but I’m still keeping a very close eye on what’s going on. I have to admit my baby seems to flourishing under Steven and team’s careful nurturing and I know how good the food is as I still eat Our Produce food every day for virtually every meal!

My dream of bringing local food to local people is still firmly in focus as I travel round the UK now, seeking out and helping other farm shops in making the decision whether or not to add an online weekly shopping service like Our Produce to their own businesses. It’s a big undertaking for these farm shops but one they can’t really ignore if they want to remain competitive, so I can help by providing insight and technical solutions on how they can do it cost-effectively. … ‘Be afraid Ocado..be very afraid!!’

Missing you guys though….! Best Wishes, Jennyx

I am so excited to announce the teaming up of Our Produce and The Butcher, The Baker, The Icecream Maker at Barton Marina. Like me, Steven and his gang are totally dedicated to supporting local producers and sourcing the very best of what is local at affordable prices. Already there are loads of new products in the butchers shop and more and more will appear over the next few weeks, meaning a bigger and better Our Produce for you, with extending ordering times and covering a wider area in the near future. Sounds like good news to me…let me know your thoughts!

Happy New Year to all our customers and hope you had a great, locally sourced Christmas! We have so much exciting news for you in January – I hope your New Year’s resolution is to cook more as we have great new ingredients for you to try coming up. “I will remember to place my Our Produce order could be a good mantra to keep saying on New Year’s Day!” Have fun till then!!

Click http://www.dailymail.co.uk/femail/food/article-1298227/Tescos-misleading-claims-bread-just-tip-iceberg.html  to read this article, which was sent to me by a regular customer who was appalled by what she read in the newspaper this week about the mass produced ‘fresh’ bread sold in our supermarkets, and suggested I feature it in this week’s newsletter.  Luckily you don’t have to buy supermarket bread of course, as Our Produce sells truly fresh bread, really made from scratch and without preservatives, made by Lichfield-based bakers, Hindleys. Either that or you can bake your own using Claybrooke Mill’s organic flours. Good on you!

(Quantities below are based on a 2lb red cabbage and makes loads so you can portion up the leftovers to go in the freezer).

Store cupboard items: Red wine vinegar,whole nutmeg, cloves, brown sugar, cinnamon

Other ingredients: 1 red cabbage, 3 medium onions, 3 English apples, 1 clove garlic

Basically this whole recipe is about chopping and putting everything in the biggest, ideally lidded, dish or bowl you can find, that will fit in your microwave!

Quarter and quite finely slice the red cabbage, removing the white stalk and any large white chunks. Peel and finely chop the onions, apples and garlic, then bung the lot together in your big bowl and mix thoroughly with 2-3 tablespoons of red wine vinegar, about the same of brown sugar and then roughly a 1/4 teaspoon of cinnamon, a quarter of a freshly grated nutmeg (or 1/4 teaspoon of ground) and about 6 cloves. Season generously with salt and pepper and then put on the lid or cover with cling film and cook for about 3 lots of 10 minutes on high in the microwave. Stir really well in between bouts and gradually you will see the whole lot go purple. Have a taste and add more sugar, vinegar or seasoning according to how you like the flavour.

You have to get used to tasting your cooking as you go, to find out what works and doesn’t work. I try to be as flexible as possible on quantities and also on ingredients- if I haven’t got something it’s often possible to think of a similar tasting alternative.