FRIDAY 21st JULY is our next beef day and the meat is slowly maturing in our butcher’s coldstore and will be at its very peak for your order. Pasture fed beef is recognised as the highest quality red meat and our meadows on the Hogs Back and in The Park are full of grasses, wildflowers and herbs, rich in vitamins and minerals, which naturally gives our meat that extra flavour. Plus they live outside all year round and are not under any pressure whatsoever. A great life!
Come and join us for fresh coffee, cake and sausage tasters, or a cup of tea if you prefer, and we will also have 2017 Hampton Elderflower to drink if the hot sun continues. We will be open from 10.30am and look forward to a catch up with everyone, especially all those who are receiving our newsletter for the first time and will be picking up produce.
Our 10 kg family bags of prime Hampton beef are ready for ordering containing steaks, joints, stewing steak and minced beef, and so too are our 4kg convenience bags which comprise the same ingredients but on a smaller scale. Our barbeque bags are always popular with steak, sausages and beef burgers all in one handy hessian bag, and each order is accompanied by a bunch of fresh garden herbs cut that morning from the Hampton walled garden.
But if 10kgs and 4kgs sound too much then please order whatever amount you like. No order is too small, and a kilo of prime minced beef and 4 beefburgers is absolutely fine. Do order a roasting joint for a special occasion or even a fillet though there is often a waiting list for this particular delicacy.
Hampton Herby Sausages and Hampton Beef Bangers are all ready for ordering (packs of six) and there are also supplies of Hampton Wild Venison in the form of diced or minced venison, haunches, steaks and fillets. These will be frozen because we hang, skin and butcher venison throughout the month. The meat is mouth-wateringly good and barbeques brilliantly. Well worth a try, totally wild and pretty much fat free.
And as a special this month we are pleased to be selling Molly’s very popular pâté. Made with pork liver, Hampton herbs, a good red wine, and that special secret ingredient, Moll has excellent supplies, and there will be tasters available so that you can try before you buy. Why not add a pack of pâté to your order?
On the farm our hay is made, baled and stacked, and it’s time for the second cut of the lucerne, which also will be baled and wrapped, and all this summer produce will be ready for the cows to eat during the winter. We are down to five cows still to calve and fingers crossed they will all have produced by the end of the month. The grass fields are drying up with the scorching sun and lack of rain, but the cow’s coats are extra shiny and they can always find shade under an oak tree and are past masters at sitting in the best breeze spot in each field.
Our hops keep growing but would love a good rain, and the new oast and hop picking machine are nearing completion ready for this summer’s harvest. Decorative hop garlands will be available to buy direct from our hop gardens in Puttenham from the middle of August and we will also be selling dried and pressed Fuggles hops for home brewers and local micro-breweries in handy vacuum packs. This is in addition to bulk contracts with our regular brewery customers and we are always pleased to be supplying the local Hogs Back Brewery which makes such delicious beer.
We always need a bit of extra help during hop picking and please let me know if you are looking for, or know someone looking for temporary work at the end of August for approximately three weeks. Our start day for harvest has yet to be determined and depends totally on the weather but I expect to start in the last week of August at this stage.
This is the perfect time of the year to be filling up your log store. We are busy filling up our own log sheds with fantastically dry timber which has been air dried for over a year and if you need a load or two do order now. Our red estate pick up will deliver and you will be ahead of the game.
Bridget and I along with Molly, Will and Helen really look forward to seeing you on Friday 21st July when the chat, the pâté starters, the sausage tasters and the fresh coffee will keep us all going. Do order your meat now to be sure, either by email firstname.lastname@example.org or by phone, 01483 810465.
Very best wishes
Bill and Bridget