Soft Fruit on the Farm
The fields on the farm are bursting with delicious, vibrant summer fruits. We grow a huge variety of soft fruit including blackberries, blackcurrants, blueberries, raspberries and strawberries. The plums are thriving this year and we have many varieties over the season including Czar and Opal available now, Victoria and Marjorie Seedling arriving later in August and finally Guinevere. We also have greengages and damsons arriving in late August.
All these fruits could not be fresher being picked in the morning, packed (in our compostable containers) and travelling the 1km to the farm shop by lunch time, ready to be enjoyed by our customers.
The start of August also marks the end of the cherry season. Make your way to the shop to ensure you get to enjoy the last few punnets of the 2023 cherry season.
These soft fruits are delicious as they are, straight from the field. However, if you want to try something different then here are our favourite recipes this summer.
Red Berry Meringue Roulade
Preparation time: 30-minutes
Cooking time: 15-minutes
- 4 large egg whites
- 250g (9oz) caster sugar, plus a little extra for sprinkling
- 1 tsp cornflour
- 1 tsp white wine vinegar
- 300ml (1/2 pint) double cream
- 4tbsp lemon curd
- 150g (5oz) raspberries
- 225g (8oz) strawberries, sliced
- Preheat the oven to gas 5, 190°C, fan 170°C. Line a 33 x 23 cm (13 x 9 inch) Swiss roll tin or roasting tin measured across the base with a large rectangle of nonstick baking paper, snipping diagonally into the corners of the paper then pressing into the tin so that the base and sides are lined.
- Whisk the egg whites in a large bowl until stiffly peaking and the bowl can be tipped upside down without the egg whites moving the bowl. Gradually whisk the sugar a teaspoonful at a time then continue to whisk for a minute or two until thick. Mix the cornflour and vinegar together then fold into the meringue. Spoon the meringue into the paper lined tin, ease gently into an even layer. Bake for 10 minutes until well risen and just beginning to colour, then reduce the heat to gas 3, 160°C, fan 140°C and cook for 5 minutes or until just firm to the touch and beginning to crack.
- Put a tea cloth on to the work surface, cover with a sheet of nonstick baking paper and sprinkle with a little extra sugar. Invert the hot meringue onto the paper, remove the tin and leave to cool for 1-2 hours.
- To finish, peel off the lining paper from the meringue. Whip the cream until it forms soft swirls then spoon over the meringue. Spoon the lemon curd on top then sprinkle with the red berries. Roll up the meringue, starting with one of the narrowest edges, using the paper and tea cloth to help. Carefully transfer to a serving plate and remove paper and tea cloth. Serve cut into thick slices with extra berries, if liked.
Classic Summer Pudding
Preparation time: 25-minutes
- 450g summer berries, defrosted if frozen
- 4 tbsp blackcurrant cordial or créme de Cassis
- 225g pot of organic red fruits compote
- 6 medium slices white bread, crusts cut off
- Mix the first 3 ingredients and leave for 5-10 mins. If you’re using defrosted fruit, tip in some of the juice, too. Meanwhile, line a 1.2 litre pudding basin with cling film, leaving an overhang. Cut a circle of bread to fit the base, then quarter the rest.
- Drain the juices from the soaked fruit into a bowl, dip the bread in until soaked. Layer up the fruit and bread, pour over the remaining juices and cover with the overhanging cling film – weigh down with a small plate and a couple of cans. Chill in the fridge for 10 mins or until ready to eat. Serve with single cream.