With the temperatures staying high, the grazing for our sheep continues to be good, with the grass still growing faster then they can eat it. Our Saddleback pigs are also still enjoying the weather, preferring to sleep out under the stars then in their arc. Turkeys continue to enjoy dust bathing in the last of the summer sunshine and are growing daily. As well as grazing, they are now consuming 25kg of food per day (the flock, not each!) and all look to make a good weight for Christmas. More newts spotted and we now have a regular visit from badgers (they come and work the dung from our livestock, to get at the worms, bugs etc. that gather underneath).Doves appear to have the season all confused as they are building a nest again, as do the blackcurrants that have come back into bud!!

Jo has been working hard to plant green manures and harvest the final crop of basil and cherry toms. Salad now growing much better than in high summer when it was too dry and hot - the shortness of the day and the first frost are now more pressing challenges than finding something to drink! Lovely stir fry bags for the next few weeks, the Chinese cabbage and pak choi at one point overwhelmed by slugs, but with careful slug removal (by torchlight at times) they have now grown well. Grapes continue to ripen and feature in the larger fruit boxes.

Howbarrow Meat – our own pork and lamb is available. Please make sure you get your order in soon, as the stock is limited. Half lambs £45 and box of assorted pork cuts £45.

Quality – The quality of veg and fruit is paramount and we are constantly striving to deliver the best through the box scheme. We have had great feedback recently on the quality of the produce, as well as the odd glitsch. Please do let us know if you are unhappy with any of the items on your box. Mr. W., from Grasmere, told us, “Oh, what a delight to the eye! The superb fresh quality of crates of Howbarrow produce. And the grapes...with the artistic hanging leaves. If they hadn't been so tasty they would have lasted long enough to make a painting! Thanks for the finest vegetables in the land".

Romanesco Cauliflower – these amazing looking vegetables are in most of the veg boxes this week. On the continent, they are called the following:- France chou Romanesco translates as Romanesco cabbage, Germany Pyramidenblumenkohl translates as pyramid cauliflower, Italy broccolo romanesco translates as Romanesco broccoli. It is a member of the species Brassica oleracea L., which includes cabbage, broccoli, Brussels sprouts, cauliflower, collard greens and kohlrabi. Romanesco is excellent raw. It's crunchier than cauliflower and not as bland. Any dip that's good with cauliflower and broccoli will go fine with it. Romanesco can be cooked using any method that's suitable for broccoli or cauliflower, and may be substituted in any recipe that calls for them. It is rich in Vitamin C, folic acid, potassium and fibre.

(Thanks to www.fourmilab.ch/images/Romanesco/ for these veggie facts.)

Recipe -  Roast Romanesco in a grainy mustard sauce (serves 2)

Heat oven to 250c/500f/gas 9. Heat some olive oil in either an oven-proof frying pan or a heavy based, hob-proof, oven-proof dish like a Le Creuset. Add half a finely chopped leek. Fry gently for 2 mins. Add a quartered Romanesco and spread oily leeks over. Fry gently for 2 mins. Put pan/dish in oven. Roast for 12-15 mins or until soft. Make the sauce by putting 110ml double cream into small pan. Heat gently. Add 2-3 tbsp white wine, the remaining half of finely chopped leek and one tbsp whole grain mustard. Heat gently for 4-5 mins. Or until leek is soft. Serve with sauce poured over the romanesco. Season to taste. (Recipe courtesy of Lesley Waters, Ready Steady Cook)

Ok now for the joke. –  How do you turn soup into Gold? Put 14 carrots in it! - Paul