It’s a ‘proper job’ as they say round here; the hay and silage is made, the sheep are shorn, barley combined, straw is baled, lambs weaned and the rape and turnips sown for fodder next winter. There’s a lot to get done at this time of year, especially when the dry sunny weather we need is as rare as hen’s teeth! A month ago the fields were overgrown with grass waiting to be cut and too wet to drive a tractor on, so it’s a big relief and a welcome sight to see them cleared now.

But despite the weather, it’s been a great month, with team GB winning so many gold medals at the Olympics in London and at the sailing in Weymouth, not far from here. We’ve managed to win a couple of ‘Silvers’ too, at the Taste of the West Awards, as we blogged last week. With the bank holiday coming up next weekend our spicy merguez sausages are great on the barbecue or treat yourselves to a fabulous juicy steak. If you are out and about at the beach or walking in the countryside, our cooked sliced gammon ham and salt beef make great sandwiches, which are even better with some pickle! That reminds me that I’ve got a lot of cucumbers growing in the garden so need to get on and pickle some!
If you are looking for some inspiration about what to cook, why not try this recipe for our new season lamb from Joe, the head chef at the River Cottage Canteen in Plymouth, who says:

‘Higher Hacknell Farm produce excellent meat. Jo and Tim have created a wonderful environment for their livestock and the farm itself is the most organised, clean and tidy farm I have been to. Their new season lamb is wonderful and is on my menu here at River Cottage every week. I am proud to have them as a supplier.’

I hope you are having a good summer and that you enjoy the Bank Holiday weekend to come. If you’d like your order delivered before the holiday, please can we have it by this Sunday for delivery on either Thursday 23rd or Friday 24th.

Best wishes

From Jo and Tim and all at Higher Hacknell Farm