Thursday, 14 September 2017





oh isn't september delicious and gorgeous? 


this weekend we invite you to pick
macintosh, gingergold, royal gala, silken and honey gold apples. 
 this is the first weekend to harvest our cortland and honey crisp apples.
we still have bartlett pears and will start picking our bosc pears. 





we were in our pumpkin patch today and picked some adorable pastel pumpkins for you.







our sunflower field is still stunning! 
i do think of vincent van gogh often! 
i am running out of vases! 


honey crisp

kind of famous…they certainly are everything their name suggests! 
sweet and crisp…and so juicy too.
 they really are a lovely, thirst quenching apple to enjoy fresh! 



cortland

still my favourite…i love the perfect blend of sweet and tart with that wonderful 
intense apple flavour. these are the apples that resist browning…
perfect for cheese trays and a great addition to salads. 
also marvellous for baking, cortlands retain their shape. 



bosc pears 

their russet coloured skin is deceiving. these are 
juicy and sweet with a gorgeous buttery texture.  
they are originally from france. oh la la! 
we love them sliced with a nice strong cheese. 
you have to try our favourite stilton and a pear tarte…the recipe is on the website.
whole, halved, sliced or chopped, they can be used in any recipe
 that calls for pears and will keep their shape. 






i have a a lovely ginger pear cake recipe to share this week,
 kindly sent after an instagram request from a nice lady in australia.  
i did change it a titch. delightful with a cup of tea or coffee…
this may or may not have been breakfast this week!
the warmth of ginger paired with the subtle sweetness of pears is delightful.
 the cake calls for three kinds of ginger…ground, fresh, and candied. 
i used bartlett pears only because the bosc 
weren't available yet. next time i will try the bosc
i have a little kitchen weigh scale...
i have included equivalents in brackets for you if you don't.

ginger pear cake 

you will need:

3 pears peeled and cored. i use a melon baller to scoop out the core. 
150 g butter, softened (a generous 2/3 of a cup)
*300 g self-raising flour  (2 cups )
150 g brown sugar  (1 cup) 
1 teaspoon of ground ginger 
2 pieces of fresh ginger, each the size of a champagne cork, finely grated.
4 eggs
1/4 ish cup of candied ginger sliced into little pieces 
1 tablespoon of almonds or hazelnuts roughly chopped

*i didn't have self rising flour…
if you have flour, baking powder and salt in your pantry you can make your own:
1 cup all purpose flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
 double this recipe for the ginger pear cake


preheat your oven to 350˚
butter and line a loaf tin with parchment paper.
beat the butter with the brown sugar.
add flour, ground ginger, and fresh grated ginger.
roughly chop 1 and 1/2  medium sized pears 
and fold into this mixture along with the beaten eggs. 
pour this into your prepared loaf tin.  
slice the remaining pears and poke them down into the cake. 
sprinkle the top with sugar and almonds or hazelnuts,
 and the sliced candied ginger pieces. 
bake for 45-50 minutes or until golden brown and a skewer comes out clean.
allow the cake to cool for 10 minutes then remove from the
 pan and cool completely on a wire rack. 
put the kettle on... 





another fabulous weekend to look forward to…
warm september hugs,
laura