Small-flock, hand-reared Christmas Turkeys

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Christmas is a special time of year – and only the best should be  gracing our plates!

Our highest welfare, small flock turkeys are just that. From a small Sussex farm, our birds are reared and treated to the highest standard of welfare (we have, of course, visited the farms and can certainly attest to this).

Bronze feathered and white feathered turkeys are reared, slowly and naturally, on a balanced cereal diet rich in oats – with NO growth promoting additives. This ensures a completely natural and richly flavoured meat.

Birds are processed from start to finish on the farm – meaning that they are hand plucked, dressed and dry-hung to ensure the highest quality welfare and meat. Traditional methods are used – and have been passed down on the family farm for generations.

Options:

Available as a whole turkey, as a turkey crown (legs can be supplied separately if wished) or boned and rolled. Simply choose your style and weight!

All turkeys are supplied boxed and with giblets. Stuffed turkeys are also available.

**Note: turkeys can be supplied in larger weights than we have on our site – however, as the birds are naturally reared, we won’t know for a couple of weeks what these will be!

Ordering:

You can order online. Or, if you prefer, speak to Nick (07966 972 530 or email nick@finandfarm.co.uk) and we can send you an invoice at a later date.

Browse turkeys today!  

 

 

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Small-flock, hand-reared Christmas Turkeys

What is biodynamic?

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If you’re a little hazy about just what biodynamic is, you’d be forgiven. Is it organic? Something to do with the lunar cycles?

Just what?

Well, we delved into biodynamic research to bring you the answers…

What is biodynamic?

In a nutshell:

It’s a growing methodology that promotes harmony with nature, healthful crops and biodiversity.

A little more detailed: 

It’s a holistic, ethical approach to agriculture pioneered by Rudolph Steiner in the 1920s in reaction to the industrialisation of agricultural practices.

Steiner was alarmed at the increasing devastation of topsoil health with the introduction of chemical fertilizers and pesticides. The quality of produce and livestock were affected, and the long term sustainability and benefit of intensive farming methods were called into question.

In Steiner’s philosophy, the farm is a living organism. All components must operate in a harmonious and self-sufficient manner. The name ‘Biodynamic’ comes from two Greek words: bios meaning life, and dynamos meaning energy. Makes sense, right?

How do biodynamic farms achieve this?

Through crop rotation, biodynamic composting preparations and a prohibition of synthetic fertilizers and pesticides.

It’s one of the most successful and sustainable forms of organic agriculture today! And – truly – it’s the polar opposite of conventional farming methods where profits are prioritised over planetary health.

Steiner was a  proponent of certain spiritual and homeopathic methods (such as following a lunar cycle and using herbal and animal preparations in composting). While this is scoffed at, for many growers, a personal connection with their land is essential. If you’ve ever tended to your own piece of land, you have an idea of just how deep a connection goes! Plus, biodynamic herbal compost preparations contain the nutrients and chemical composition needed for healthy soil for plants to thrive in.

Why is it better than conventional farming practices?

Topsoil is precious. It’s the reason we have food to eat. It’s the reason we can exist.

There is, however, a limited amount of topsoil to feed, well – everyone.

Biodynamic farms hold a powerful stance in a corporate world that prioritises agribusinesses, where intensive farming practices leave this soil depleted of essential nutrients.

Biodynamic yield will probably never feed the masses as crop yield will never match those of industrial farms. But, with the philosophy feed your neighbor (or, the Sussex community), you can do a pretty good job…

So, is it ‘organic’?

Yes! Biodynamic food is organic – plus more.

Synthetic fertilizers and pesticides are prohibited in biodynamic farms. And, while organic certified produce allows the use of organic imported fertilisers, biodynamic growing methods require a farm to produce its own fertility, through composting and crop rotation.

Whatsmore, 10% of a biodynamic farm acreage must be set aside for the sole purpose of biodiversity!

What do we think is the best benefit here at Fin and Farm?

The best thing? The taste and quality of produce – it’s like homegrown! Rich and healthy soil does have definite impact…

What biodynamic veg do we have right now at Fin and Farm?

Right now, we’ve got a whole array of incredible, beautiful biodynamic veg on offer!

You can find: basil, chards, bramley apples, squashes (many), kales, spinach, sorrel, potatoes, candy beetroot, jerusalem artichokes, leeks, onions and parsnips!  


What do you think? Let us know in the comments, or on twitter, facebook or instagram! (@finandfarm)

What is biodynamic?

Parsnips are in! (Organic + biodynamic) 7 incredible ways to enjoy.

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Goodness, is it that time of year already?

Parsnips are here!

While they may seem to go hand-in-hand with Christmas in the British kitchen, there’re many ways to enjoy this comforting root veg. We’ve got a few ideas up our sleeve to keep them as a cool-season staple – not a once-a-year show.

From breakfast (really!) to dinner, parsnip’s wonderful earthy sweetness is one you simply need in your life.

Why?

Other than their palatability – parsnips are good for you.

This root veg is positively packed with essential minerals and phytonutrients to support your body. Parsnips are anti-inflammatory, cardio-protective and immune-enhancing.

Our locally grown, organic and bio-dynamic parsnips are positively bursting with health benefits.  Definitely a reason to include in our diets!

What are parsnips exactly?

Related to carrots, celery, celeriac, dill and parsley, parsnips are a root vegetable native to Europe. Spicy and sweet in flavour, parsnips have been a staple in our diets since roman times.

In the absence of honey and cane sugar, parsnips were the sweet treat in medieval England.

How? After the first frost, when parsnips are still in the ground, the starches change to sugar. (This is why Christmas parsnips taste so good roasted and caramelised…)

Fortunately for us, these days, we associate them as a savoury food. (Did you see our Sussex chocolate post?)

What happened to our love of parsnips?

Well – potatoes! Parsnips were pushed aside with the introduction of potatoes as a central source of starch in our diets.

But, today, there’s definitely room for both on our tables…

Tips:

  • Heavy, dense parsnips are the best. These are the freshest – and tastiest. Our parsnips are dug fresh from the earth and delivered straight away for maximum enjoyment.
  • Don’t peel! The skin is rich in nutrients – and flavour! Plus, our organic, bio-dynamic Sussex parsnips are pesticide-residue free. Just give ’em a good scrub!
  • Baby parsnips can be finely sliced or grated into salads. Very large parsnips can have their cores cut out before cooking for a sweeter taste.

And now for the good part…

Ways to enjoy:

1. Breakfast

Parsnips are delicious any time of day. Breakfast is no exception! Try a creamy, sweet spiced parsnip porridge (honestly, it’s exquisite).

More savoury than sweet tooth? (Or perhaps just not up for the idea of parsnip porridge…). Parsnip hash-browns are a breakfast must. Or, how about a chicken and parsnip breakfast bake to keep you going…

2. Salads

I know. It’s hardly the weather to have you craving a salad. But, keep it seasonal and cool-weather salads will be a flavoursome delight.

Autumn parsnip and chestnut salad is about as seasonal (and delicious) as you can get. This parsnip, blue cheese and hazelnut salad will have you salivating.

Parsnips will add a whole new dimension of deliciousness to your leaves!

3. Soup

Naturally creamy and comforting, you can dig in with some fresh crusty bread and cool, salted Sussex butter after a brisk walk in the cool wintery air.

Sound appetizing? Parsnip is perfect in this farmer’s market soup. Or, how about parsnip, almond and garlic soup for a creamy, flavoursome and wholesome boost.

4. Curries and stews

Spices and slow cooking truly do this humble root veg justice. Parsnip and chickpea curry will transform the way you view this root veg, while this jungle curry  is a bowl of wintery, spiced goodness.

5. Roast

Roasting caramelises this root to utter perfection. You can simply slice and cover with oil and spices for a fuss-free side. Or, take note from Jamie Oliver on the perfect way to roast.

Our suggestion? Enjoy in the ultimate comforting way: Parmesan baked parsnips. (So, so moreish…)

6. Stock

Want to create the most delicious food you’ve ever cooked in your life?

Homemade stock is the answer! You’ll wonder how a stock cube could ever compare…

There’s no limit to what you can put in. Simply slowly simmer veg, fresh herbs and seasoning of choice. Sieve the liquid from the main ingredients once cooked, and use immediately or freeze for the future.

Aromatic and sweet parsnips are the key to creating an intense stock.  Here’s a recipe for inspiration (plus how to make your own stock powder).

7. Cake

Surprising, I know. But it may just be one of the most delicious things you’ll eat. Flavoursome and dense in texture, carrots can step aside and let parsnips steal the cake show for once.

Here’s an inviting recipe for parsnip and maple syrup cake. Or how about Scandinavian spiced parsnip cake? Mmm, or zesty orange and ginger parsnip cake

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Feeling inspired?

Get your Sussex parsnips today!

Did you try any of these recipes? How do you like to eat and cook parsnips? Let us know! (@finandfarm)


Image: Parsnip Cake 7 by jules/ Flickr (CC)

Parsnips are in! (Organic + biodynamic) 7 incredible ways to enjoy.

#EatSussex Tomatoes: Our Favourite Way!

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So, you’ve probably heard already.

But – in case you haven’t – it’s the final week of the year to order mouth-watering Sussex tomatoes. The. Final. Week.

It may be heart-breaking to say goodbye to summer for good (it’s really real when there’re no more tomatoes to enjoy…) but we’ve got a whole load of incredible autumnal produce to dig into…

In the meantime, though, let’s go a little tomato crazy.

After all – it’s a whole year before they’re this good again. Everyone we asked said tomatoes were their favourite produce this summer – and with good reason!

So, we’re sharing out favourite tomato recipe from the #EatSussex summer. Share your favourites and spread the beauty of local tomato enjoyment… (@finandfarm)

#EatSussex Bruschetta

This recipe was recommended to me by an Italian friend. Simple, easy, delicious – it’s truly the way to enjoy good quality.

You’ll need:
A generous handful of mouth-watering Sussex tomatoes (any variety you like)
1 clove of garlic
Fresh oregano or basil
Seasoning
Mesto olive oil
Freshly baked bread
Curly Sussex parsley to season

Method:
Finely dice the tomatoes and place in a bowl. Crush the garlic, tear up your chosen herbs and add to the bowl. Season well and generously drizzle with Mesto olive oil.

Let the tomatoes sit and combine with the flavours for 20 minutes or so. Once combined, grill or toast your homemade bread. Top with the tomato mixture and enjoy! Garnish with parsley and little extra olive oil if desired…

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How do you love to enjoy fine quality, delicious Sussex tomatoes? Let us know in the comments, on facebook, twitter or IG.

#EatSussex Tomatoes: Our Favourite Way!

Purple Potatoes: What’s the Deal?

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Potatoes comes in many, many varieties – much more than a glance of a British supermarket would have you believe. But none could be more distinct than the Vitelotte. With it’s deep purple-black skin and bright blue-violet flesh, this potato has a stunning vivid colour, and distinctive, chestnutty taste.

What makes them purple?

Purple potatoes are packed full of anti-oxidants – and, primarily, the anti-oxidant ‘anthocyanin’, the flavinoid that gives red, purple and blue fruits and vegetables their distinctive colour. Revered for both it’s use as a dye and for it’s health promoting benefits, purple-hued plants have been cultivated for thousands of years for this wonderful antioxidant.

Did you know that purple produce was one of the predicted trends for 2017? With the health and wellness movement taking the world by storm – we’re not surprised! (Plus, purple foods are delicious…)

Why is this so good?

Antioxidants are essential to counter the effects of oxidants (i.e. ‘free-radicals’) in the body. In an antioxidant scarce diet, oxidants are free to cause cell damage, increase inflammation and contributing to disease progression. Purple potatoes, fortunately, have much more than antioxidants than their paler potato cousins – hence the vivid hue.

Anthocyanins are, in fact, antioxidant superheroes and are a potent force of health in the body, as demonstrated by a plethora of in-vitro and participant studies. For example, one study found that adding purple potatoes to the diets of overweight, middle aged subjects reduced their blood pressure by five points within a month. Just by adding potatoes! (And who doesn’t love the idea of eating more potatoes for health?) And, the purple cherry on top: despite the calorie increase, none of the subjects gained any weight. Purple potatoes truly are superior…

What to do with them?

Purple potatoes definitely taste different to your usual supermarket yellow and white varieties – and that’s a good thing! With their nutty taste and magnificent colour (even when cooked), you can use these delicious potatoes in any potato recipe you desire for a twist. Whip up a salad and add vitelottes for a striking visual element; slice, drizzle with olive oil and herbs and roast for some truly spectacular and flavoursome french fries, or how about this recipe for a striking autumn gratin?

Recipe:

You’ll need:
5 medium vitelotte potatoes, sliced
1 festival squash, peeled and cubed.
1 leek , sliced
A generous bunch of spinach
A handful of sage
A handful of thyme
4 cloves of garlic, crushed
1 good tsp black pepper
1 cup of Sussex cream
5 oz Sister Sarah cheese

Method:
Preheat the oven to 180c. In a baking dish, layer the leeks, spinach, squash and potatoes, finishing with a layer of purple potatoes for the top layer. Sprinkle each layer with garlic, herbs and pepper. When layered, pour over the cream and top with the Sister Sarah cheese.

Cover with foil and bake for about an hour and half – or until the potatoes and squash are cooked.

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Want to try some interesting, unusual and downright delicious potato varieties, grown in Sussex? Take a look at our range now! 

Have you tried vitelotte potatoes? What do you think? What’s your favourite heritage potato? Let us know in the comments or on our social media! (@finandfarm)


Recipe inspired by Autumn Potato Gratin by Better Homes and Gardens.
Image 1: Luscious Potato Plant Flowers by Laura Ferreira/ Flickr (CC)
Image 2: Purple Peruvian Potatoes by Pim Techamuanvivit/ Flickr (CC)

Purple Potatoes: What’s the Deal?

Sweet Chestnuts!

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Often scarce on the supermarket shelves (except at Christmas), Chestnuts can leave us a little perplexed with just what to do with them. But chestnuts have populated the British Isles since Roman times – and positively flourish in the South of England. We may associate them with Christmas, but chestnut season is here, and these delicious fruits deserve to be enjoyed!

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A true seasonal delight, chestnuts are sweet, complex and richly flavoured. Their comforting starchy texture is wonderfully versatile for cooking. Whether sweet or savoury, chestnuts can be as wholesome or as decadent as you like. Mmm, it’s time to reintroduce the chestnut back into our culinary know-how…

How to cook

Chestnuts need cooking to become palatable. If you’ve cooked chestnuts before, then you can certainly attest to the rich, aromatic flavour cooking brings out. You can boil (approx. 30 minutes), microwave (approx. 3-4 minutes) or roast (approx. 30 minutes) – just be sure to score an X or line into the bottom of the shell to allow for peeling and to stop them from ‘exploding’! Cooking them in an open flame winter fire is, perhaps, one of the most loved ways to eat chestnuts in this country.

No matter how you’re cooking them, be sure to peel chestnuts when they’re still warm. When they’ve cooled, this can feel like the impossible task!

How to eat

There are a myriad of possibilities when it comes to enjoying chestnuts.  Blitz in a food processor to make chestnut flour – a healthy, gluten-free alternative with a slightly nutty flavour. Puree to fill a dessert such as the renowned French Buche de Noel (chocolate log filled with chestnut puree – yum!) or as a mashed potato alternative. Throw into roasts for texture and taste, or, add to rustic soups and stews to infinitely enhance with an earthy, sweet flavour.

Recipe

Decadent Chocolate-Chestnut Torte

We may associate chestnuts with Christmas and open fires, but chocolate and chestnut might just be the most heavenly combination. Haven’t tried it yet? Well, we’ve got a recipe that’ll make your mouth water…

Gluten-free, deeply chocolatey and enhanced with the flavour of pureed chestnuts and enticing walnut liqueur, this cake won’t fail to please.

You’ll need:
450g chestnut puree
230g dark chocolate
6 eggs
125g butter
65g sugar
2 tablespoons walnut liqueur

To serve:
Cream (as desired)
50g dark chocolate

Method:
Preheat the oven to 180C. In a mixing bowl, whisk the egg whites until firm (but not quite meringue texture). Melt the dark chocolate over a bowl of boiling water.

In a food processor, combine the butter, sugar and chestnut puree. Add in the egg yolks, liqueur and dark chocolate and combine.

In a mixing bowl, gradually fold through the whisked egg whites. Pour into a baking tin and cook for approx 40 minutes in the oven. Allow to cool before enjoying with whipped cream and chocolate shavings (and possibly an extra shot of walnut liqueur)!

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Order your chestnuts today!

Let us know in the comments how you like to enjoy this seasonal delicacy..


Recipe adapted from Nigella Lawson Chocolate Chestnut Cake (gluten free)  
Image 1: Chestnuts by Kristian Mollenborg/flikr (CC)
Image 2: Chestnuts by Simone Piunno/flickr (CC)
Image 3: dark chocolate torte by kylesteed/flickr (CC)

Sweet Chestnuts!

Seasonal Spanish-Style Stew

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Pumpkin season is finally here! This delicious and colourful season only comes about once a year – so don’t miss out. There are a million delicious pumpkin recipes to play with, but we love this Spanish inspired chorizo-pumpkin stew for it’s punchy flavours. Oregano, chilli, chorizo and sweet pumpkin combine for a meal that won’t fail to please family and friends. Hearty, bright and warming, this seasonal stew is the perfect thing to ease you into this grey and stormy October…

Recipe

You’ll need:
2-3 tbspoon of Mesto extra virgin olive oil
1 can of chickpeas
1 can of butter beans
2 cups of fresh diced tomatoes
1 tbspoon tomato puree
1 medium pumpkin, peeled and diced
1 generous handful of red kale (or any seasonal veg you care for)
2 medium onions
1lb of spicy chorizo
2-3 cloves of garlic
2 tsp of dried oregano or a handful of fresh
1/2-1 hot chilli (according to taste)
2 tsp paprika
A pinch of saffron
2 tsp cumin
2 tsp black pepper
Stock

To serve:
Slivered almonds
Parsley
Fresh crusty bread

Method:
In a large pan, saute the onions, garlic, spices and chorizo in the olive oil until the onions are translucent and the spices fragrant. Add the pumpkin, oregano, fresh tomatoes and stock and simmer until the pumpkin is tender and flavours have melded. Towards the end of cooking, add in the beans and kale, continuing to cook for 3-4 minutes until the kale soft, but not overcooked. Finally, add in the tomato puree to thicken.

Garnish with a swirl of olive oil, seasoning, slivered almonds and fresh parsley. Enjoy with friends and family, and good crusty bread!

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Using the whole pumpkin

Don’t forget that the seeds and the skin are edible – and, more importantly, delicious! Scoop out the seeds and rinse, and toss with the pumpkin skin in some olive oil, salt and spices. Bake in the oven at 180c for 20-30 minutes (Keeping an eye on the pumpkin skin to make sure it doesn’t burn!). These make for a tasty, healthy and zero food waste snack!


Recipe inspired by GourmetGents.Blogspot.Co.Uk/ Image 1: Pumpkin by Michael Brown/Flickr (CC)/ Image 2: Cuddle in a Casserole by Manipa Mandal/Flickr (CC)

Seasonal Spanish-Style Stew