The end of summer has truly arrived with the first frost of Autumn. On Monday morning all the pumpkin and courgette leaves were curled with frost damage as well as the beans. What a short season it is at Long Field. The last frost was at the beginning of June, which does not leave long for things like beans. It feels a tad too early to be worrying about frost but at least we’ve had a bumper crop of most things. We have harvested the myriad of squash and pumpkins, which are looking resplendent in the polytunnel. There are big fat orange ones, small green and cream striped ones, blue ones, black ones and strange turban shaped ones – all a tasty treat for the coming months. The first potatoes were lifted today using a horse drawn lifter, which saved our backs and made filling several sacks very easy. Samson is putting on his winter coat and is such a handsome chap.
We have sent out an email with 3 important messages
- Please remember that we are holding our AGM on Thursday 7th October at 7pm in Endecott House. All veg boxes will be there from 7 to pick up and will not be at the courtyard. Please contact us to make an alternative arrangement if you are unable to pick up from Endecott House.
- We are holding a Harvest Festival on Saturday 30th October at Long Field from 5 ‘til late. Fancy dress, pumpkin fun, apple games, cider, music. Bring food to share, Tickets are £5, kids are free.
- Please complete the questionnaire we have emailed by Thursday 30th September. If anyone is not on email then please let us know and we will give you a paper copy to fill out.
And finally a recipe that mixes beetroot and chocolate! Chocolate Beetroot Brownies; 250g dark chocolate chopped, 200g unsalted butter, cubed, 250g beetroot, cooked, 3 eggs, a drop of vanilla extract, 200g caster sugar, 50g cocoa powder, 50g rice flour, 1tsp baking powder, 100g ground almond.
Put choc and butter in a large bowl and place it over a pan of simmering water, make sure the water doesn’t touch the base of the bowl. Leave to melt, then remove from the heat. Puree cooked beetroot in food processor. Add the eggs one at a time, followed by the vanilla and sugar, and mix ’til smooth. Sift the cocoa powder, rice flour and baking powder into a bowl and stir in the ground almonds stir the beetroot mixture into the melted choc and then fold in the dry ingredients. Use baking parchment to line a rectangular tin, roughly 28x18cm. Pour in the mixture and place in an oven preheated to 180c/gas mark 4. Bake for 30-35 mins until just firm to the touch. It’s important not to overcook the brownies; a skewer inserted in the centre should come out slightly sticky. Leave to cool in the tine and then cut into squares.