 CAFÉ
Opening
Hours
2008
Tuesday
and Wednesday 9 - 4.30
Thursday
and Friday 9 - 5
Saturday
9 - 3.30
We
dont take bookings in advance but lunch starts at 12 ish (and can be sold
out by 2) so
if
you want to make sure of getting a table come earlier rather than later.
If
you would like to pre book a party of friends, colleagues or family contact
Hilary for availablility.
Our extension
to the cafe is nearly ready. Group bookings will be possible when
it is opened, hopefully this summer as we will have double the space,
as well as a fab south facing verandah to sit on, gazing out at the sheep
or
vegetables...........
'Laid back and rustic', said
the sunday times - just what we want
Our
Award Winning Cafe is inspired by the vegetable garden that surrounds
it.
winning
in the past 'Best Cafe in the South West of England' and Editor's
Choice for the south and south west of England from Les
Routiers.
We
were chosen for our enterprising and innovative style!
Come
and try it for yourselves. Lunches
in the café change daily,
closely
following progress in the garden.
We have a good
selection
of
fresh salads, a main dish of the day and
fresh soup.
There
is always a vegan option.
Also
cakes, drinks, a large selection of eco/organic/environmentally
friendly
magazines to browse your way through, a woodburner in the winter months
and the verandah and terrace to sit on in the summer.
Well behaved children are welcomed here.
We
have an organic child-friendly menu, high-chairs, a small
outdoor play
area and a lovely woodland walk. (suitable for off road buggies)
DID YOU KNOW?
~ Our cafe is licensed to serve alcohol. You can enjoy a glass of
organic
wine or beer with your lunch.
~ We have the first wood chip boiler in Gloucestershire! In December 06
we had a 25kw fully computerized Austrian wood chip boiler installed.
The Green Room needed central heating and the back boiler on the café
wood burner was not quite able to heat all the water needed for the kitchen,
even with the help of the solar panels.The choice was gas, oil or be a
guinea pig and pay for the privilege. I really believe we have made the
right decision, it is very exciting to think we are getting a little closer
to the real meaning of sustainability and don't they say something about
putting your money where your mouth is………we did get a couple of grants
from the government, a first for us, which made it a little easier. After
some time we will feel the financial benefit. A few teething problems
setting it up putting Will at the sharp end, coppicing and chipping and
delivering it to us. Not so hard for me, now I just flick a switch. That's
the theory anyway.
RECIPES
Learn
to cook with us in our Green Kitchen adjoining the Green
Room
here
at The Organic Farm Shop & Cafe. Visit our Green
Kitchen page for dates & details.
Celery ~ Fennel ~ Apple ~Cucumber Salad
A favourite in the Café
Roughly
chop fennel, apple, celery and cucumber (optional),
sprinkle
with lemon juice and a twist of black pepper
Emma's Delicious home made bread
This is the recipe I make in my bread machine, but bake
in the oven.
285 ml water, 450g flour (mix of Doves Malthouse and Doves
Spelt)
Either 2 x tbs dried skimmed milk or, preferably, 1 x tbs
organic plain yoghurt
2 x tbs organic sunflower frying oil, 1 x tsp sugar, 1 x
tsp salt, 1 x tsp yeast
Set bread machine to 'wholewheat dough' setting (1hr 55mins)
Then bake in bread tin in hot oven (220 in my fan oven)
for 40 - 45 mins)
Even my children love this bread - toasted is best and keep
in the fridge in a plastic bag.
The spelt flour is much easier to digest and doesn't leave
you feeling bloated like lots of other flours. ~Emma
Louise's Curly Kale
Lots of curly kale some butter or margarine some milk
(cow or soya) loads of crushed garlic.
Just melt the margarine throw in the chopped kale, milk
(enough to coat the kale) and garlic and simmer until tender.
Angie's Yellow split pea lemon and celeriac soup
Serves 4ish
1
medium celeriac peeled
1 onion
250g yellow split peas
Salt and pepper
2 small lemons zest and juice
1.
Roughly chop onion and celeriac put in a pan with enough
water to cover simmer for 30 mins with salt and pepper.
2. Put yellow split peas in another pan cover with plenty
of water. Let it boil then simmer for 30 mins.
3. Whizz up the vegetables using water to make a smooth
velvety soup
4. Drain cooked split peas and ad to the soup
5. Zest the lemon and add to the soup. Squeeze lemon
into soup.
6. Adjust seasoning and water to suit.
Enjoy, Angie
Summer is the time for fresh flavours and simple
eating.
Try these delicious salads using our seasonal produce and
lots of herbs.
Broad
bean, feta and mint salad
500g broad beans (shelled weight) 100g feta cheese, cubed
2tbsp freshly chopped mint Black pepper 2 tbsp olive oil
1. Put the beans in boiling water and cook until tender.
Plunge into cold water to stop them cooking. Drain well.
2. Mix the beans with the feta, mint and oil and season
with black pepper.
3. Allow to stand for 30 minutes for the flavours to develop
and serve at room temperature.
Beetroot and sunflower seeds with yoghurt and parsley
500g raw beetroot 100g sunflower seeds
150ml natural yoghurt 2tbsp freshly chopped parsley
1. Heat a frying pan but dont add oil. Toast the sunflower
seeds for 3 - 4 minutes taking care not to burn.
Green Leaves and Coconut Milk
This recipe is extremely easy. Its origin is Uganda. (Serves
4)
1 onion (chopped)
1 kg spinach or kale (or any other green leafed veg, or
combination)
240 ml coconut milk
Few slices of red bell pepper (optional)
Salt
1. Wash leaves well and set to drain
2. In pan, put water in just to cover the bottom, bring
to the boil
3. Add onion and boil for a few minutes
4. Add leaves and steam-simmer covered for 5 minutes
5. Pour in coconut milk, season with salt. Stir well
6. Let mixture cool for a further10 - 15 minutes, uncovered
7. Serve hot garnished with thinly sliced red pepper (optional),
over rice, corn/maize porridge
8. Umm, delicious!
Leeks with Tahini sauce
A very simple flavoursome recipe with a warming comfort
factor (Serves 4)
1 teaspoon olive oil
4 cloves garlic, peeled, sliced thinly
2 large leeks, washed, cut into bite sized pieces
1 bunch of kale or chard, washed, cut into bite sized pieces
1 cup water
1/3 cup Tahini
Salt and pepper to taste
2 tsp lemon juice
1. heat oil in a wok
2. Sauté leeks and garlic for 1 minute, stir in kale, add water. The kale
needs to stay bright green, so keep an eye on the pan
3. Stir in Tahini until sauce is creamy
4. Add salt and pepper and lemon juice and stir
5. Serve over grains, guinoa, rice, buckwheat or over pasta.
6. NB: For a creamier consistency, add more water and Tahini. You can
also put in a few toasted sesame seeds for a more intense flavour
Abbey
Home Farm - Organic Producer of the Year 1999 
The
Organic Farm Shop - Organic Retailer of the Year 2000
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