Our Produce, supplying Staffordshire with great value local food

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!

Hi Jenny
 
Happy New Year to you. I hope you’ve had a lovely break. I just wanted to say a huge thank you…  I cant believe how easy Christmas was this year – while reading lots of facebook comments about midnight / 2am trips to the supermarket I sat happily at home and then collected all of my food from the pub (really not an unpleasant task at all!).  And it really was all delicious as well as being great value.  Thank you!

Alison, Tatenhill

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!!

Hi Jenny

Lovely hamper, thank you!  Pity I have to give it away as a gift.

 Janette

So many people asked me for the stuffing recipe I used for the turkey on my Open Day, I thought I’d better post it! The trouble is I never do it the same twice and I’m very random with quantities but I’ll do my best..

Ingredients: 1lb sausage meat, 8-120z chestnuts, 4-6oz smoked streaky bacon, liver from the turkey (optional), 1 med onion, 4-60z breadcrumbs, some fresh herbs (sage/thyme/parsley/) and a bit of beaten egg

I use fresh chestnuts and roast them, but you can use tinned or vacuum packed (which is easier, but I prefer the firmer texture of roasted ones). To roast, put a X in the skin with a sharp knife then roast for about 20-30 mins at 180 or so; allow to cool a bit, then peel and chop. Chop the onion and the bacon  and fry together with the liver if you are using it (I find it easier to fry it whole, then chop). Allow all to cool then mix in a large bowl with the rest of the ingredients, except the egg, using your hands to really mix it together. Season well and bind with some beaten egg if  needed.

Stuff as much as you can into the neck end of the bird, tucking the flap of skin into the string  that runs across the back  (if you’ve got one of Mark’s turkeys). Make the rest into a thick sausage (2 or more inches  in diameter) and wrap in foil. If you bake this in the oven for about an hour, you will find when you unwrap it that it has browned on the outside but is lovely and moist inside and can be sliced easily.