Soggy start to Autumn
Date Added: 23/10/2020
Since our last blog, Autumn has swept in with persistent rain clouds, winds and cooler temperatures than average for this time of year.
So far this month we’ve already had 46.6mm of rain fall on the fields of Lincolnshire and hardly a break in the clouds since the Indian Summer last month.
Now we’ll hope for some brighter days along with dry and cool weather but no frosts please!
Like the leaves on the trees or paths as the wind blows them off the trees, the fields are slowly changing from green to brown as we finish harvesting our Potato crops this week and the UK Broccoli season comes to a close in the next few weeks.
As the UK Broccoli season comes to an end soon, our focus turns to Christmas planning and preparations. We have been harvesting Brussels Sprouts since July but now we are ensuring our Sprout harvesters are being serviced and fine-tuned so they will be ready for when Brussels Sprouts harvesting ramps up as Christmas edges closer and closer at an alarming rate.
The bright Harvest Moon has been and gone, but we're still busy harvesting crops in Lincolnshire. Traditionally in the days before tractor lights, the light from the Harvest Moon used to help farmers gather their crops, despite the diminishing daylight hours.
In the darker mornings, our Sprouts Harvesters working in the fields with their lights on resemble Frogs in the fields! Don’t worry though here in Lincolnshire there will still be plenty of Tractors in the fields as we harvest our quality fresh produce.
Whilst our tractors are busy working land, ensuring it is prepared for next year, we are busy planning Spring 2021 crops.
We currently have good availability on all products, especially Cauliflower which features in many warming and comforting dishes. Cauliflower is perfect in curries, gratins, pilaf, pasta bakes, soups, blitzed to make a pizza base and of course the ultimate side dish to any Roast – Cauliflower Cheese.
For an alternative lunch why not try Cauliflower rarebits, simple to make and incredibly delicious, especially served with a pint of ale!
Simple take one Cauliflower, trim and slice into 2 thick steaks through the root to hold shape (don’t throw away the trimmings, use to make tasty cauliflower soup).
Heat vegetable oil in a large frying pan and sear the Cauliflower steaks for 3-4mins on each side until nicely browned.
Drain on Kitchen paper and put in the fridge to keep cool (this can be done up to two days in advance).
To make the rarebit, melt 20g butter in a saucepan and stir in 20g flour to make a paste. Add 100ml of milk a little at a time to make a thick white sauce. Allow to bubble gently and stir often for a few minutes.
Then add 100g grated extra mature cheddar, pinch of cayenne pepper, 1 tbsp English mustard and a dash of Worcestershire sauce and stir until the cheese has melted to create a smooth sauce.
Remove the pan from the heat and leave to cool slightly, then beat in 2 egg yolks and season well.
Transfer to an airtight container and keep in the fridge if not using straight away (again this can also be prepared to two days ahead).
Before assembling, take the cheesy rarebit mix out of the fridge at least an hour before use.
Heat oven to 170c fan/gas mark 5and lay the cauliflower steaks on a baking tray and divide the rarebit mix between both steaks and spread until both are completely covered.
Bake in the oven for 12-15mins and then finish under a hot grill until bubbling and golden.
Transfer to plates and serve with a spoonful of your favourite chutney, a generous watercress side salad and a pint of ale and enjoy this take on a pub lunch!
Don’t forget that the clocks go back one hour this Sunday (25th October). Say hello to an extra hour in bed but unfortunately goodbye to the Summer as sunset is an hour earlier and the evenings get darker.
We can also say “hello” to the twice a year debates on whether we should move the clocks.
The Daylight Savings Time initiative was introduced and formalised as British Summer Time with the Summer Time Act 1916.
The change gave farmers an extra hour of sunlight to work, in order to make the agricultural sector more productive in order to feed and boost the crippled British economy during WWI.