Riverford Magazine September-October

september + october

Riverford autumn magazine

recipes

inside

bread masterclass win a day with our baker

organic venison

slow cooking for autumn

visit the farms

for our spooky pumpkin days sweetcorn

squash

english apples grapes

English apples and pears, plucked from Paul Ward’s orchards in Kent

autumn abundance As September settles in, a contented air spreads across the farm. The crops are in tip top condition, we start harvesting the fruits of our summer labours and life returns to peaceful normality after the buzz of the holidays. We hope this affords us all a little more time in the kitchen, to conjure up simple dishes that make the abundant harvest really sing. Hang on to the last of the summer with tomatoes, basil, peppers and sweetcorn, then add substance later in the season with squash, leeks, Savoy cabbage and fennel. And don’t forget the rainbow of freshly picked fruit, from vibrant pink raspberries to dark wine-hued grapes.

new + seasonal heroes sweetcorn squash romanesco english apples + pears raspberries venison winter warmer meatbox organic september - f ind out more at www.soilassociation.org

too good to wait crunching sweetcorn straight out of the fields

weird and wonderful romanesco thriving in the fields

Our food is seasonal and depends on Mother Nature, so not everything is available all the time. But it will taste all the better for the wait.

f ind out more at www.riverford.co.uk

pumpkin picking on our Devon farm

WINNER 2009 2010 2011

new season leeks pulled from the soil

what’s growing where?

Our regional farms around the UK (and one in France) are our way of growing fruit and veg as close to your home as practical.

Guy Watson, Wash Farm, Devon Three years ago we decided to phase out our use of tomatoes, peppers and cucumbers from heated glasshouses, however local. Maintaining 20˚C in single-glazed glasshouses in frosty January is completely insane, making these easily the most environmentally

damaging crops we sold. After a year of haggling with local planners, we’re now building sophisticated plastic-skinned greenhouses, which will grow tomatoes and cucumbers in the summer and salad leaves in the winter without heat. When they are in production we will have the best tasting, lowest impact salads money can buy.

Nigel Venni, Sacrewell Farm, Cambridgeshire Nigel and his team have been hit by a bit of a mystery - almost six acres of our swedes have vanished. In mid-July the young plants were looking good, but soon almost the whole lot had gone, over 400,000 plants. We now think the culprit is ‘cutworm’ - caterpillars of the turnip moth and garden dart moth.

They feast upon roots and stems, felling tender seedlings at the base, which then shrivel and leave nothing but bare soil. Fortunately, to balance things out, we’ve had a really successful broad bean

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season and our 8 acres of leeks and 30 acres of red and brown onions are looking very strong.

Peter + Jo-ann Richardson, Home Farm, North Yorkshire Peter’s summer has gone well, with parsnips, leeks and Savoy cabbages looking very healthy for the boxes later in the year. Squash and pumpkins are also coming along nicely, just in time for Pumpkin Day. This year, Peter has avoided planting cauliflower or purple sprouting broccoli however. The last two harsh winters have lost him these crops, so he’s had to make a pragmatic decision. Fingers crossed for next time.

Chris Wakef ield, Upper Norton Farm, Hampshire Recently Chris and his team have been harvesting yellow ramiro peppers, also known as banana peppers, from the polytunnels. They don’t taste of banana, but if you have any fussy kids, they may help you in convincing them to try something new! Meanwhile, for the first time we have Hampshire dried garlic from our grower Mike Fisher.

Normally our climate makes drying garlic problematic, but Mike is particularly pleased with the results, and we’d love to have any feedback.

Le Boutinard, France The year started well with good crops of lettuce, spinach, fennel, chard and French beans filling the boxes through our ‘hungry gap’ at home, plus early sweetcorn and green peppers. However the normally sunny July delivered 80mm rain and with the high humidity, mildew swept through the melons. The heavily laden pepper plants look fantastic, but as the fruits start to turn red they are also developing rots. It is not all bad though; we have a small field of chillies which are coming along wonderfully, ready to add fire to all sorts of dishes.

everything we grow + sell is organic

sweet september What’s fit for feasting on this month. sweetcorn

£1.75/x2

Now is the time to enjoy sweetcorn at its ripe, sweet best. Corn bears its cobs at the perfect picking height, so its arrival is always a welcome relief. The most damaging (and unlikely-sounding) pest to the crop is our local badger population. Badgers have a sweet tooth and adore wreaking havoc through a field, grabbing mouthfuls of sweetcorn and generally delighting in destruction.

We have to grudgingly admit they have good taste. For a new slant on the traditional, serve sweetcorn with red pepper and chive butter. Put skinned roasted red peppers, butter, garlic and chilli sauce in a processor and whizz until combined, then stir in chopped chives, season well and smear on the cobs.

muscat grapes

£2.25/400g

To seed or not to seed? Over the last few years we’ve moved to offering seedless grapes, as a result of customer (and staff) gripes about having to pull handfuls of seeds out of your mouth each time you reach for the fruit bowl. However, last year we tried out a ridiculously tasty seeded French variety called Muscat. And we’ve made a compromise on seeds in our mission to bring you the most flavoursome varieties out there. The grapes are soft and small with a strong, scented flavour. They can be hard to find in the UK as most people are resistant to seeds. We really think these deep purple beauties are worth the hassle. Let us know what you think.

raspberries

£2.95/150g

We grow the rather charming sounding Autumn Bliss and Miravilla varieties for picking this month. They are difficult to grow and require delicate, careful handling. Getting them to you in perfect condition is a tricky business, but at their best, they taste sublime. If you’re cooking pud for a crowd, a small amount of raspberries goes a long way in Jane Baxter’s Raspberry Brown Butter Tart recipe - find it on our website.

find october’s seasonal heroes over the page

sweetcorn fritters We’ve cooked these at shows up and down the country this summer and they always seem to go down a treat. serves 6 3 corn cobs 125g plain flour 1 tsp baking powder 2 tbsp polenta 1 tsp sugar 2 eggs 1 egg yolk 2 tbsp crème fraîche 125ml milk 2 tbsp butter 1 red chilli, finely chopped ½ red onion, finely chopped 1 tbsp chopped coriander +/or chives 2 tsp olive oil sea salt + freshly ground black pepper

Peel the husks off the corn cobs, then cook them in boiling water for about 10 mins, until just tender. Drain well and cut off the kernels. Put the flour, baking powder, polenta and sugar in a bowl.

Add the eggs and yolk and beat together.

Gradually beat in the crème fraîche and milk until you get a thick, smooth batter.

Heat half the butter in a pan until brown and add it to the batter. Add the chilli, onion, corn and herbs and season well.

Heat the oil and the remaining butter in a frying pan until quite hot. Drop tablespoonfuls of the mixture into the pan and fry over a medium heat for about 2 mins on each side, until golden brown. Serve immediately. Good topped with crispy Riverford bacon.

by Jane Baxter from The Riverford Farm Cook Book £12.99

october rules ok

Add comfort to your cooking as the days draw in. squash

from £1.95

We’ll have our fingers crossed over the next few weeks, hoping for warm dry weather to help our squash and pumpkins develop good hard skins to store well through autumn and winter.

We grow several varieties; mainly Butternut, Crown Prince, Kabacha and Sugar Pumpkins. They are all very good roasted or in a soup. Also try roasting the seeds with olive oil and sea salt for a few minutes to make a moreish snack. The inside trimmings of a squash can be used in veg stock to add vibrant colour to soups or risottos. Just add to other stock

ingredients, simmer in enough water to cover for about an hour and strain through a sieve.

leeks

£2.45/750g

Leeks were the first crop Guy grew on a substantial scale in Devon and they remain an important staple for our farms around the country, keeping the boxes full and our field workers busy through the colder months. We normally start picking in September and harvest more and more through the winter. Try finely slicing them and cooking slowly in butter, then add a glass of red wine and simmer until reduced. Season well and serve as a side dish. Or try Jane’s recipe opposite, to make use of seasonal romanesco and fennel in the same dish.

winter warmer meatbox £29.95 Beef up mealtimes with a winter warmer meatbox. It’s full of cuts that cry out to be slow-cooked or simply popped in the oven, for lots of flavour with minimum fuss. Typical contents include a lamb shoulder joint, beef stewing steak, beef mince, chicken quarters and a stock pack.

order at www.riverford.co.uk/autumn

warm salad of grilled leeks, fennel + roasted romanesco Depending on the time of year, you could add cauliflower or purple sprouting broccoli to this versatile warm salad. To get the best results, keep the salad dressing just warm and add each vegetable as soon as it’s cooked. serves 4-6 3 leeks 1 fennel bulb 1 romanesco, separated into florets 2 tbsp olive oil for the dressing: juice of 1 lemon 2 tsp caster sugar 1 tbsp white wine 1 tbsp good-quality white wine vinegar 1 garlic clove, crushed pinch of fennel seeds, crushed pinch of ground allspice 3 tbsp extra virgin olive oil, plus more to drizzle sea salt + freshly ground black pepper 1 tsp chopped tarragon Preheat the oven to 180°C/Gas Mark 4.

Heat all the dressing ingredients except the tarragon in a large pan, then leave to cool and infuse. Wash the leeks and blanch them in boiling water for 5 mins, drain, then split them in half lengthways.

Trim the fennel and cut into very thin slices. Grill the leeks on a griddle pan until slightly charred, then cut into 2.5-

5cm pieces. Grill the fennel until wilted and add to the dressing with the leeks.

Toss the romanesco in the olive oil, season and roast in the oven for 15-20 mins, until just cooked through and slightly brown. Add to the dressing. Toss the vegetables together, season well, drizzle with the extra virgin olive oil and sprinkle with the tarragon.

by Jane Baxter from Everyday & Sunday Recipes from Riverford Farm

business, ethics + corporate drivel A vegetable-free rant from Guy. We recently won the Observer’s Best Ethical Online Retailer award for the second year running, adding to our Best Ethical Business and Best Ethical Restaurant awards, so I’ve been asked to write about ethical business. If you just want the fruit and veg and can do without ranting and pontificating, you’d better turn the page now. Though I am proud of these awards, the term ‘ethical business’, for most large, publically quoted companies is an oxymoron.

effects are normally shallow, short term and depressingly ineffectual in bringing about meaningful change. After attending a few such conferences, I have decided it is more fun talking to the WI about slugs on their hostas than pouring my heart out to a roomful of accountants who just don’t get the idea that the starting point for change might be belief rather than profit.

Since Adam Smith published Wealth of Nations in 1776, the basis for business Over the last few years I have been asked and capitalism has been an assumption to talk at a number of conferences on that the decisions of rational individuals ‘business ethics’, ‘values driven business’, are driven by personal greed. We have ‘corporate social responsibility (CSR)’ surrendered to this assumption and the and the pursuit of the ‘triple bottom resulting competitive forces have shaped line’; increasingly hideous expressions the world around us. In the 80s and more that have entered business speak. Few of recently in the City, it was even declared us would take issue with the idea that that ‘greed was good’, since it drove us to business might have a purpose beyond an ever more feverish pursuit of wealth. maximising short term profit and most I am convinced that unfettered greed will would support the consideration of destroy all that we hold dear on our environmental and social issues in planet and is incompatible with ethical decision making. Unfortunately, because business. I am certain that most people actions are more often driven by the are motivated just as much by the desire needs of brand protection than by a to do something useful, to master skills, genuine desire to do anything useful, the to be involved socially, to share, and that

spitting out your cereal or nodding into your coffee?

if we just had the confidence to acknowledge and incorporate these desires at work we would have some chance of business serving people, rather than people being slaves to business.

Why is it that, when we step out of the door to go to work, we abandon these values and become slaves to greed?

Greed has been supported in its allpervasive hegemony by capitalism, which moves like an amoebic life form in the background; changing shape to move around, engulf, disparage, corrupt, co-opt and subsume anything that might government, why have bio fuels persisted resist it. as part of their environmental message The reason for the rant is not a Godfor so long? fearing, born again summer of Bible Perhaps we have been lucky at Riverford study. It is frustration with how public in that the support of our customers has demands for change from business on given us the freedom to do business in social and environmental issues have our own way. But it is also having the produced nothing but smoke screens.

The pervading argument that change will confidence to question whether greed is synonymous with rationality. Initiatives be driven by customer choice is start with a desire to be genuinely useful: ludicrous; customers just don’t have the to staff, to customers, to suppliers or to time to do the research and become the environment. Of course most must experts on competing claims, and as a result have been cynically fobbed off with be profitable and many are discarded, but this is very different from seeking emotive greenwash. Take bio fuels, and profit and then, as a window-dressing bio diesel in particular. It took an afterthought, trying to appear useful. interested staff member a week of desk research in 2007 to conclude that (with a Until we find a way to displace greed as few exceptions) bio fuels were bad for the the main motivator in decision making, CSR will stand for a Complete Shame environment and liable to contribute to world hunger, and therefore had no place Really in my book. There endeth the rant. in an ethical business. So, given the resources of supermarkets and our

Guy Watson

have your say at www.riverford.co.uk/blog

stags in the mist

Family herds, parkland ruts and the food of kings.

As the damp autumn winds pick up and leaves start a-whirling outside, the lure of warming casseroles, cosy fires and spicy red wine become all the more tantalising.

However, right now you’ll be missing a trick if you reach for the diced beef or cubed lamb; autumn means venison season, and all the rich, deep flavours that come with it.

In the past, the type of venison sold was often from more mature wild deer, whose feral existence and diet of heather and bark did little to make the meat palatable to today’s tastes. A common misconception that has come out of wild venison’s tougher nature is that people often think they need to marinade the meat to make it tender enough to eat.

In contrast to this, all our venison comes from small organic herds reared on Westcountry family farms, where they graze a natural diet of clover-rich grass and wildflowers. They roam the land in natural rutting groups with a lead stag, and are managed in such a way that they have a near-wild existence, without the health issues often inherent in feral herds. The result is a tender meat with remarkable health benefits that needs only light cooking (though resting after

cooking it is really important, to make it as juicy as possible). It’s lower in fat than a skinned breast of chicken, higher in iron than any other red meat and low in cholesterol. It’s also brimming with Omega-3s, which have an absurdly long list of health benefits of their own.

If you’ve been put off by the overpoweringly gamey flavour of old fashioned venison, give ours a whirl. It’s more like a really flavourful beefy taste that even kids will get stuck into.

Available from 19th September.

to drink Painful though it was, we’ve been researching the best wines to pair with venison. Our punchy organic Dominio de Punctum Syrah (£9.99) topped the list, though we had to try a few glasses of it, just to be sure. Dominio de Punctum use biodynamic practices to improve the soil structure and enhance the natural cycle of the vines, for the highest quality grapes. The resulting wine is robust and full bodied, with strong red fruit flavours and a bit of spice. It has a long finish and fairly high tannins, without being overpowering. Just the job with our venison casserole.

buy organic venison at www.riverford.co.uk

venison + red wine casserole serves 4 900g diced venison 2 tbsp plain flour salt + pepper oil for frying 1 large onion, peeled + finely sliced 3 carrots, peeled + finely diced 3 sticks celery, diced 3 cloves garlic, crushed or finely chopped 450ml red wine 200ml beef stock 10g dried wild mushrooms, chopped (optional) 2 tbsp redcurrant jelly 1 tsp balsamic vinegar 10-12 juniper berries, lightly crushed a few sprigs fresh thyme + rosemary 2 bay leaves

Preheat the oven to 150°C. Place the flour in a large bowl and season with salt and pepper. Toss the venison in the flour to coat. In a large flameproof casserole (or use a frying pan, then transfer to a normal casserole dish) heat 3 tbsp oil.

Fry the venison in batches to brown; you want a good caramel colour for the best flavour, so don’t crowd the pan. Once browned, transfer the venison to a large bowl and set aside. Heat a little more oil in the pan and fry the onion, carrots, celery and garlic for a few mins to soften.

Add the wine, stock, dried mushrooms, redcurrant jelly, balsamic vinegar, juniper berries and herbs. Season with salt and pepper. Return the venison to the pan and bring to the boil. Cover and transfer to the oven. Cook for 2½-3 hours, until the meat is tender.

visit our farms

Get into the spooky spirit at our Pumpkin Days.

Head down to your nearest Riverford farm this autumn and join us for a spot of good old fashioned fun at our Pumpkin Days. There’ll be plenty to do for children and adults alike. And it’s free!

Activities include choosing your own pumpkin for Halloween, pumpkin carving and vegetable games. When that all gets too much, the kids can settle down to paint spooky pictures in the creativity area and take a tractor ride around the farm to see where we grow the veg for your boxes.

There’s lots for the grown ups too. Greenfingered types can meet the farmers who grow your veg and find out more about

organic farming, and keen cooks will pick up a tip or two in the seasonal cookery demos. And everyone will get a sneaky first taste of our Christmas food.

We’ll serve up plenty of organic food and drink for you to buy, including homemade varieties of pumpkin soup (try one of our all-time favourite pumpkin soup recipes on the opposite page).

So, we hope we’ll see you there. Entry is free and there’s no need to book. All welcome - bring a friend or two!

when + where?

Saturday 29th October Riverford on Wash Farm, Buckfastleigh, Devon Riverford on Upper Norton Farm near Winchester, Hampshire Riverford on Sacrewell Farm near Peterborough, Cambridgeshire Our grower Paul Ward’s farm in Kent (see the website for more info) Sunday 30th October Riverford on Home Farm near Northallerton, North Yorkshire Find out more on our website. Activities vary at the different farms.

everything enjoywe a day growout + sell on our is organic farms - www.riverford.co.uk all welcome!

dev-mex pumpkin soup A Tex-Mex inspired (and Devon originated) Pumpkin Day favourite. The ingredients list looks long but it’s really easy to make. Roasting the pumpkin gives a better result but isn’t essential. serves 6 1 pumpkin or squash (about 1.5kg), peeled, deseeded + cut into 2cm cubes 3 tbsp olive oil 2 onions, finely chopped ½ tsp smoked paprika 3 cloves garlic, crushed 2 red chillies, deseeded + finely chopped 400g can of tomatoes 1 litre chicken or veg stock 425g can of red kidney beans, drained 2 cooked corn cobs 1 tbsp sweet chilli sauce juice of 1 lime sea salt + freshly ground black pepper to garnish: 100g tortilla chips, crushed 75g jarlsberg cheese, grated 2 tbsp chopped coriander 1 avocado, diced + tossed with lime juice Put the pumpkin cubes on a roasting tray and toss with 1 tbsp olive oil and salt and pepper. Roast in the oven at 180°C for 40 mins, until slightly coloured.

Meanwhile, heat the rest of the olive oil in a large pan, add the onions

and cook slowly for 20 mins, until tender and slightly caramelised. Stir in the paprika, garlic and chillies and cook for 3 mins. Add the tomatoes, simmer for 15 mins or until reduced and thick, then stir in the roast pumpkin. Purée with a hand blender, slowly adding the stock until well combined. Bring to the boil and add the kidney beans and sweetcorn kernels.

Season well, adding chilli sauce and lime juice to taste, then simmer for 10 mins.

Before serving, add half the garnish ingredients and fold them through the soup, then scatter the rest over the top.

by Jane Baxter from The Riverford Farm Cook Book £12.99

become a master baker Win a day of kneading and baking at Cinnamon Square.

You lucky lot. Our new bakery, Cinnamon Square, is offering a Riverford customer a free ‘Masterclass in Bread Making’ day just outside London.

You’ll learn to make traditional white tin, wholemeal, bloomer and plaited loaves by hand, as well as trying out all sorts of techniques, including bread machines, bulk fermentation and different doughs.

By the end of the day, you’ll have the confidence to make your own bread at home. Coffee and lunch are included.

You’ll leave with bags of your own freshly baked bread to take home.

To be in with a chance of winning, tell us what your fantasty bread flavour would be.

Pear and walnut, banana and chocolate, jerusalem artichoke and beetroot... go wild. Email your suggestion to fantastybread@riverford.co.uk or visit www.riverford.co.uk/breadcomp by Friday 28th October. the small print We’ll pick our favourite suggestion from your entries. Prize is a voucher for a Masterclass in Bread Making course, valid for the next 12 months. You’ll need to make your own way there.

more about Riverford bread Cinnamon Square start deliveries in London from autumn. Check our website to see whether we deliver bread in your area. If we don’t yet deliver to you yet and you can recommend a great local organic baker, please send their details to brilliantbaker@riverford.co.uk and we’ll follow it up.

add bread to your order at www.riverford.co.uk

prices There are a few small differences in our range and prices at each farm (this f lexibility helps us pay our growers a fair price) - please check www.riverford.co.uk for details.

veg + fruit boxes mini vegbox mini fruit + vegbox small vegbox medium vegbox large vegbox fruit + vegbox seasons vegbox favourites vegbox roots + greens vegbox salad box fruit box fruit box for work

meat boxes

from £9.85 £11.85 £12.35 £15.45 £17.95 £16.35 £12.95 £13.95 £12.25 £10.95 £10.75 £22.95 from

small meatbox large meatbox quick + easy meatbox chicken box half lamb box winter warmer meatbox venison box

£53.95 £69.95 £29.95 £69.50 £79.50 £29.95 £55.95

aubergines x2 beetroot 1kg savoy cabbage calabrese broccoli 500g cauliflower romanesco cauliflower carrots 1kg carrots 2kg chard 350g courgettes x3

£2.49 £1.45 £1.45 £1.95 £1.59 £1.79 £1.55 £2.95 £1.95 £1.75

veg

from

fennel £1.49 french beans 300g £2.95 leeks 750g £2.45 mushrooms 200g £1.49 mushrooms portobello 200g £1.75 onions 500g £1.10 onions 1kg £1.65 parsnips 1kg £2.45 parsnips 2kg £3.65 mixed peppers x3 £2.95 red peppers x2 £1.95 ramiro peppers x2 £2.25 baking potatoes x3 £1.45 baking potatoes x6 £2.45 baking potatoes 5kg £4.95 potatoes 1kg £1.45 potatoes 2kg £2.45 white potatoes 5kg £4.49 butternut squash £1.95 squash (lots of varieties - please see the website!) squash box 7kg £7.95 sweetcorn x2 £1.75 sweetcorn x4 £2.75 true spinach 350g £2.25

from

salad herbs + spices

salad bag avocado x2 avocado x4 celery cucumber dried garlic x3 ginger 100g herbs lettuce salad pack 150g

£6.45 £2.49 £4.49 £1.75 £1.45 £1.45 £1.25 £1.49 £1.45 £1.99

alfalfa sprouted seeds 100g mixed sprouted seeds 227g cherry tomatoes 250g cherry tomatoes 450g tomatoes 480g tomatoes 750g watercress 100g

£1.45 £1.45 £1.85 £2.95 £2.45 £3.25 £1.95

fruit bag apples uk 750g apples uk 1.5kg bananas 1kg muscat grapes 400g white grapes 400g grapefruit x2 kiwi x6 lemons x2 lemons x6 oranges 1kg pears uk 750g pears uk 1.5kg raspberries uk 150g

£6.45 £2.45 £3.95 £1.99 £2.25 £2.75 £1.95 £1.95 £0.99 £1.99 £2.45 £2.55 £4.25 £2.95

fruit

dairy, milk + eggs

from

from

milk semi 1l £0.99 milk semi 2l (home farm only) £1.89 milk skimmed 1l £0.99 milk skimmed 2l (home farm only) £1.89 milk whole 1l £0.99 milk whole 2l (home farm only) £1.89 eggs mixed half dozen £2.09 riverford clotted cream 250g £2.75 double cream 250ml £1.59 acorn double cream 284ml (home farm only) £1.39 acorn single cream 284ml (home farm only) £1.09 riverford butter 250g £1.95 acorn butter 250g (home farm only) £1.80 greens cheddar 350g £3.95 cropwell bishop stilton 250g £4.45 greens double gloucester 350g £3.45 st eadburgha cheese 170g min £4.45 acorn brie 230g (home farm only) £4.95 halloumi 150g £3.95 buffalo mozzarella 5x 25g £2.99 parmesan 200g £6.25 yoghurt fat free 475g £1.55 yoghurt whole milk 475g £1.59

chilled cooked sliced ham 150g smoked ham thinly sliced 150g pastrami 150g sliced roast beef 150g chicken + vegetable soup 600ml smoked haddock chowder soup 600ml soup of the month 600ml beanie burger - mushroom 2x 100g beanie burger - nut 2x 100g beanie burger - spicy 2x 100g tofu natural 250g

bread - norton farm

malted bloomer 800g pure rye 800g small sourdough 400g small spelt 400g white batch (soft crust) 400g workers white 800g wholemeal bloomer 800g 3 seeded bloomer 800g cheese + walnut 400g country cob 400g tomato + olive focaccia 500g

bread - wash farm

from £4.65 £4.65 £4.65 £4.65 £3.19 £3.19 £2.99 £2.35 £2.35 £2.35 £2.35 from £2.19 £2.79 £2.19 £2.79 £1.69 £2.19 £2.19 £2.79 £2.59 £1.89 £2.75 from

freshly baked bread available in some areas, check the website for more details £1.69

kitchen pantry pesto rosso pesto genovese sundried tomatoes olive oil - italian extra virgin 500ml olive oil - italian extra virgin dolce 500ml olive oil - italian extra virgin dolce 2l banana chutney 340g riverford ploughmans pickle 340g riverford cucumber pickle 340g doverhouse chutney 340g mayonnaise 250g chinese bbq marinade 240ml sweet chilli sauce 240ml pimhill oatcakes 150g raspberry jam 340g

from £2.99 £2.99 £3.65 £4.45 £4.45 £12.99 £2.99 £2.99 £2.99 £2.99 £2.99 £2.99 £2.65 £2.59 £2.99

seville orange marmalade 340g rude health muesli 1kg pimhill muesli 1kg pimhill porridge oats 850g chocolate - dark 100g chocolate - milk 100g chocolate - white 100g chocolate - giant milk buttons 180g

soft drinks

£2.99 £5.49 £3.85 £2.45 £2.09 £2.09 £2.09 £2.29 from

floresta coffee single estate - beans 250g £3.95 coffee single estate - ground 250g £3.95 heron valley apple juice naturally sharper 75cl £3.05 apple juice naturally sweeter 75cl £3.05 apple + ginger juice 75cl £3.05 apple + orange juice 75cl £3.05 luscombe elderflower bubbly 74cl £3.15 raspberry lemonade 74cl £2.99 st clements 74cl £2.65 sicilian lemonade 74cl £2.65

bottle case (24) ginger beer hot 32cl £1.55 £33.49 ginger beer cool 32cl £1.55 £33.49 oakwood cox apple juice 1l £3.25 fiesta apple juice 1l £3.25

lager, ale + cider

ale lager cider

case (6) £35.05 £45.85

riverford recipe binder 2011 riverford long handled cotton shopper eco cool safe - large eco cool safe - medium eco cool safe - small riverford farm cook book riverford cook book everyday and sunday (paperback) riverford cook book everyday and sunday (hardback) riverford cool bag eco cool blanket

£2.45 £2.05 £95.95 £85.15 £76.25 £12.99

kitchen kit

£35.05 £40.45 £42.95 £45.85 £49.95 £62.05 £62.05 £48.55 £44.69 £52.15 £48.99 from

£18.99 £24.99 £2.69 £3.95

from

bottle case (12) £2.45 £26.45 £2.45 £26.45 £2.45 £26.45

wine white vega lucia airen mas de la ville chardonay la jara pinot grigio bianco marigny neuf sauvignon blanc fizz la jara prosecco frizzante la jara sparkling rosé champagne brut

rosé bottle vega lucia garnacha £6.49 mas de la ville gard rosé £8.49 red vega lucia tempranillo £6.49 ott tinto de navarra £7.49 quinto arrio rioja £7.95 mas de la ville merlot £8.49 mognon contadino £9.25 domino de punctum syrah £9.99 marigny-neuf pinot noir £11.49 mixed cases all red 6x 75cl red + white 6x 75cl all white 6x 75cl white + rosé 6x 75cl

from bottle £6.49 £8.49 £9.95 £11.49

case (6) £35.05 £45.85 £53.75 £62.05

£9.95 £53.75 £14.45 £77.99 £33.69 £181.95

Minimum order £12.50 or £25 on meat. See our full range at www.riverford.co.uk.

coming soon organic festive food and drink (yes, already!)

01780 789700 Sacrewell Farm 01803 762059 Wash Farm, Home Farm, Upper Norton Farm www.riverford.co.uk