Gonalston Farm Shop’s Fish Demonstration Event

April 1st saw the successful launch of the first of many cookery demonstrations which we are planning to run throughout the year.

The exquisite Grade II* Woodborough Hall, formed the perfect setting to a very enjoyable evening attended by 45 guests of all age ranges.

Dan Brazil, our Fresh Fish Counter Guru  and  Teresa Bovey our local Food Guru were on hand to help advise guests as to what to look for when choosing fresh fish, as well as how to prepare and cook different types.

While Dan was sharing his knowledge, Teresa made a delicious and quick crab salad followed by a whole baked gilt-head sea bream (a great alternative to sea bass) as well as a pan fried gurnard, voted sustainable fish for ’08 by Sea Fish Authority. Other mouth-watering dishes included Paella, Tomato & Garlic Mussels and Stuffed Pollack.

Rounding off the evening Head Chef at Woodborough Hall, Des Sweeny then delighted our guests with a light supper of tasty fish pie.

Keep your eyes on the “Dates for your diary” in our Fresh Newsletter or on our website for the next event and whet your appetite.

 

British Asparagus – a great local and seasonal food



Hailed by leading chefs as the finest in the world, full-flavoured, deliciously sweet and tender, British Asparagus well and truly deserves its place as a ‘Super Food.’

Reading like a who’s who in the nutrient stakes, Asparagus is an excellent source of vitamin K, the B vitamin folate, vitamin C, vitamin A. Asparagus is a very good source of numerous B vitamins - including vitamin B1, B2, B3 and B6 - as well as dietary fiber, manganese, copper, phosphorous, potassium and protein. Not only is Asparagus low in calories, fat, carbohydrates and sodium, it’s also cholesterol free…. It’s properties as an afrodisiac are also well documented giving it the name “nature’s Viagra”!

To ensure this marks a highlight in your foodie calendar, you will have to act fast though, the season is fleeting….starting on St George’s Day, 23rd April it runs until the 21st June each year.

Look out for Asparagus stalks that are rounded with firm thin stems. The cut ends shoudn’t be too woody, although a little woodiness can prevent the stalk from drying out. Best stored refrigerated with ends wrapped in a damp paper towel, ensure you maximise its flavour by using within a day or two of purchasing.

The great news is that Asparagus is a wonderfully quick vegetable to prepare. Lightly steaming or boiling brings out the fragrant flavour, which can be enjoyed simply covered in butter or dipped in Hollandaise sauce.

Fancy trying something a little different but equally quick then why not try:- Asparagus with Balsamic, Olive Oil and Parmesan
Steam asparagus until tender, drizzle with extra virgin olive oil and balsamic vinegar or balsamic glaze, top with 24month age parmesan shavings and enjoy.
Concerned about foods miles, want to feel healthy and sexy, safe in the knowledge you are buying a seasonal vegetable, then look no further than British Asparagus and enjoy, enjoy, enjoy!

Celebrating St George’s Day at Gonalston Farm Shop

Always on the look out to get family and friends together for a celebration then look no further than St George’s Day, a wonderful opportunity to appreciate all that our beautiful country has to offer. Always celebrated on 23 April, St George’s Day, England’s national day, falls on a Wednesday this year.

St George’s Day is the time of year when people traditionally celebrated by feasting with local food and produce because as well as being patron saint of England, St George is also patron saint of farmers. So if you’re wanting to make some of England’s delicious and very traditional dishes, why not take the opportunity to visit your local Farmshop and enjoy some of the quality fine food and wine grown by local farmers and growers.

Where better to start preparing your ‘dragon-slaying’ feast than at Gonalston Farm Shop.

Offering eggs, produced by our award-winning local supplier, together with our local bacon, great taste award-winning sausages and juicy ripe tomatoes, full English breakfasts don’t come better than this!

When it comes to tradition, nothing beats a succulent joint of roast beef. Here at Gonalston Farm Shop, our beef is reared on our own lush Trent Valley pastures and is hung for a minimum of 21 days to mature and achieve optimum flavour and tenderness.

Tempted by making a Shepherd’s pie? Then rest assured that our lamb, raised by family farmers within an 8 mile radius of the shop, ensures a full flavour and minimum impact on the environment.

Also did you know that St George’s Day marks the start of the British Asparagus season. This quintessential English vegetable, with it’s delicate flavour and amazing nutritional benefits, is only available for a very short period with the season ending on the 21st June!

Take this opportunity to use St George’s Day to celebrate our wonderful countryside and the stunning array of food it produces!

Gonalston Farm Shop having fun and raising money………………

On Saturday 15th March staff and customers at Gonalston Farm Shop took part in the fun of raising money for Sport Relief. Southwell Leisure Centre kindly loaned an exercise bike and a rowing machine (move over James Cracknell!)and Sue Mordecai, a member of their team, to supervise for the day.

Over 43 miles were either rowed or cycled raising £165.78 for this biannual event.

All the money raised is spent by Comic Relief to help vulnerable people living incredibly tough lives both at home in the UK and across the world’s poorest countries.

To-date a staggering £20.7million has been raised and the money is still coming in.

Pictured on the rowing machine are Anton Richards From AW Richards Builders ( a sponsor for the event) and Georgie Mason, one of the owners of the business.


Locally sourced Honey – a cure for Hayfever?

Some people believe that locally sourced honey may help cure hayfever. The thought process is that honey made by bees kept near to where the sufferer lives or works, may help given that the allergy may be to specific pollen, from plants growing in a particular area. If the honey contains minute quantities of that pollen, then eating the honey little and often may help to desensitise the body.

Some sufferers say it can be useful to start by taking a teaspoonful or two a day from February onwards and continue until the hay fever season ends. It seems that small regular doses of honey taken well in advance may help the immune system and may be the key to some people getting relief.