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Last week we've collected ourselves some healthy broiler chicks. They will give us some lovely tasty meat when ready.


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The new egg layers of the Rhode Island variety, will soon be free ranging the yard and producing glorious eggs.

Is there anything more beautiful than hens who are allowed to live their intended lives ? We think not.

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Don't forget, we sell our free-range eggs at the entrance of our farm.

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Sophie & Rudy

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Ingredients    quantities are approximate

  •  medium sized green and yellow courgettes, 1 of each
  •  1 medium patty pan squash or 2 smaller ones (I used the white variety)
  •  coarse sea salt
  •  freshly ground black pepper   
  •  juice of 1/2 lemon
  •  handful of freshly chopped mint
  •  olive oil
  •  sunflower oil

Preparation

  •  Slice the courgettes lengthways, 1/2 cm thick
  •  Put the patty pan flat on the work surface and slice vertically, into 1/2 cm discs
  •  Bring all the slices into a large bowl and drizzle with olive oil, toss them around, so the courgettes   are all slightly coated.
  •  Use a griddle pan (is not a necessity, but makes it look nicer) and let it get rather hot.
  •  Griddle the courgettes a few at a time on both sides 
  •  When cooked through, bring them into a bowl.  
  •  Squeeze a little lemon juice over the courgettes, a sprinkle of salt, black pepper and a drop of olive   oil. 
  •  Finish all the sliced courgettes like this, but beware of too much salt.
  •  Add the mint and toss.
  •  Adjust the seasoning and lemon juice to taste
  •   It can be kept in the fridge for a good couple of days, but you then need to cover with sunflower oil (don't use olive oil for this as it will be too bitter)

 


Griddled Marinaded Courgettes

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Ingredients
    quantities are approximates
  •  medium sized green and yellow courgettes, 1 of each
  •  1 medium patty pan squash or 2 smaller ones (I used the white variety)
  •  coarse sea salt
  •  freshly ground black pepper
  •  juice of 1/2 lemon
  •  handful of freshly chopped mint
  •  olive oil
  •  sunflower oil

Preparation

  •  Slice the courgettes lengthways, 1/2 cm thick
  •  Put the patty pan flat on the work surface and slice vertically, into 1/2 cm discs
  •  Bring all the slices into a large bowl and drizzle with olive oil, toss them around, so the courgettes are all slightly coated.
  •  Use a griddle pan (is not a necessity, but makes it look nicer) and let it get rather hot.
  •  Griddle the courgettes a few at a time on both sides
  •  When cooked through, bring them into a bowl.
  •  Squeeze a little lemon juice over the courgettes, a sprinkle of salt, black pepper and a drop of olive oil.
  •  Finish all the sliced courgettes like this, but beware of too much salt.
  •  Add the mint and toss.
  •  Adjust the seasoning and lemon juice to taste
  •  It can be kept in the fridge for a good couple of days, but you then need to cover with sunflower oil (don't use olive oil for this as it will be too bitter)