Albion Farm Shop

Here at Albion Farm Shop, we have been watching a brand new BBC series ‘Jimmy Doherty’s Farming Heroes’, presented by the man himself. 

Jimmy first appeared on our screens in two BBC series called Jimmy’s Farm .  He was a man who had turned his back on modern city living to become a first-time farmer raising a rare pig breed, the Essex pig.  The programme followed his experiences, both good and bad, and Jimmy became a national favourite.

In his new series, Jimmy travels around the UK to meet the farmers for whom producing quality food to feed the nation, against increasing hardship, is their prime concern.  He visits farms that have had to find alternative means of producing food, in order to sustain the farm’s survival.  Equally, Jimmy visits farms who have used inventive means to turn their waste/by-products into another source of environmentally-friendly income.

Jimmy’s presenting style is informal, making the content interesting and understandable for all.  But it is also very clear that he is passionate and knowledgable about farming, which adds to the series’ credibility.  This is a very enjoyable series to watch, as well as being educational for those who don’t quite understand where their food comes from.

The series is shown on BBC 2 every Tuesday at 9pm and we recommend you watch it!  If you have missed any of the series so far, you can always watch again on BBC i-player.

The current sunny weather arrived just in time for our sheep to be shorn of their woolly overcoats and enjoy the benefits.  The team of three shearers arrived at the farm nice and early and then proceeded to relieve approx. 700 sheep of their fleeces.  They worked really hard all day, and were very quick and thorough. 

The sheep were gathered up by Aaron and David, with Brian in charge of moving the sheep along into various pens so that the shearers had a constant supply.  Annette had the vital job of keeping all the workers fed and watered.  We were grateful for the hard work put in by members of the Tibbot family - Graham (snr), Graham (jnr), and Martha - in wrapping and packing the wool. 

Below are some photos that you might be interested to see.  Clare has also taken a video of a sheep being shorn and posted it to YouTube.  The video is called Albion Farm - Shearing Time.

Awaiting Shearing

Wrapping Wool

A Satisfied Customer!

In the current economic climate, people are getting more and more worried as the cost of everyday living rises.  Changes to the way we live may have to be made, including how we eat.  With that in mind, is it still possible to enjoy quality food at a reasonable price?

The answer is ‘yes’ and one way to do that is through slow cooking, which is now experiencing a revival.   The advantages are numerous:

- Food that has been cooked slowly tastes delicious because the flavours have had time to blend and develop.  Meat that is cooked in a slow cooker becomes meltingly tender.

- A slow cooker can help reduce your food bills.  Nutritious meals can be cooked using inexpensive cuts of meat, like shin beef and neck of lamb, which require a long period of cooking to tenderise them.  So, you get the benefit of a delicious meal at a reduced price.

- Slow cooking can help reduce your energy bills.  A conventional oven has a large cavity to heat up, even to cook one casserole.  Inevitably, it consumes more fuel than a slow cooker, which often uses no more electricity than a light bulb.

- Slow cooking complements a busy lifestyle.  You add all the ingredients in the morning, set the temperature and timer, go to work, and return hours later to a perfect meal that has not burned or gone cold.

Here are a couple of recipies that demonstrate the variety of slow cooking, using Albion Farm Shop ingredients.  We hope you enjoy them!

Braised Beef

Serves 4 - 6 people. 

1.3 kg (3lb) brisket of Albion Farm beef, trimmed of excess fat

2 medium onions, sliced

6 carrots, thinly sliced

1 small swede, cut into small cubes

3 potatos, thinly sliced

1 litre (1 & 3/4 pints) boiling beef stock

2 tbsp chopped fresh chives

Salt and pepper

If you wish to brown the beef first, pre-heat the slow cooker on High and brown the beef quickly in a frying pan.  Season with salt and pepper and place in the slow cooker.  Add the vegetables, packing them around the sides of the beef.  Pour the boiling stock over, making sure the vegetables are immersed, and add the chives.  Put the lid on and switch to Low for 8 - 10 hours.  When ready to serve, lift the meat and vegetables out and then transfer the juices into a pan.  Boil and reduce by half.

Creamy Pork with Mushrooms

Serves  4                                           

1 medium onion, finely chopped

2 celery sticks, thinly sliced

675g (1 & 1/2 lb) lean stewing pork, cubed

2 tbsp plain flour

115g (4oz) mushrooms, sliced

300ml (1/2 pint) boiling chicken stock

1 egg yolk, beaten

4 tbsp double cream

Chopped fresh herbs, such as parsley, coriander or chive

Put the onion and celery in the slow cooker.  Toss the pork in the flour and add to the slow cooker.   Add the seasoning, mushrooms, and boiling stock.  Put the lid on and cook on Low for 6 – 8 hours.  Just before serving, blend the egg yolk with the cream and add 3 tbsp of the hot sauce.  Transfer to the slow cooker and stir well until the sauce has thickened.  Serve immediately, sprinkled with herbs.

When walking into Albion Farm Shop, customers could be forgiven for thinking that someone has left a bag full of sweaty socks behind the counter but we can assure you that the smell is perfectly ‘reasonable’!  It’s all down to our latest speciality cheese in stock - Stinking Bishop.

Stinking Bishop is a soft gourmet cheese produced since 1972 by Charles Martell and Son at Laurel Farm, Dymock, Gloucestershire. It is made from the milk of Gloucester cattle and the fat content is 48%.  The colour ranges from white/yellow to beige, with an orange to grey rind. 

Stinking Bishop’s notorious odour, which is said to be similar to unwashed socks and wet towels, keeps it popular in the UK and abroad. The distinctive odour comes from the process with which the cheese is washed during its ripening; it is immersed in perry made from the local Stinking Bishop pear (from which the cheese gets its name) every four weeks while it matures. The process is said to have links with that used by local Cistercian monks who have long been associated with the prodution of washed rind cheeses.  As with the French cheese Époisses de Bourgogne, the odour of Stinking Bishop is often found offensive!

To increase the moisture content and to encourage bacterial activity, salt is not added until the cheese is removed from its mould. Air bubbles form in the mould, giving the finished cheese an Emmental-like appearance when sliced.

The cheese was brought to international attention by a brief but important role in the Oscar-winning 2005 animated film Wallace & Gromit: The Curse of the Were-Rabbit, in which it was used to revive Wallace from the dead. Demand for the cheese subsequently rose by a staggering 500%.

The last time we stocked Stinking Bishop, it sold out very quickly (much to the relief of the staff!) so you’ll have to hurry if you want to try some.  Buy a portion and share some with your family or dinner guests (I’m told the taste is quite nice and not at all like the smell).  It’ll make a good talking point, for sure! 

One of the favourite images of the British summer is strawberries and cream.  At Albion Farm Shop, we have plenty of both in stock.  The fresh, juicy strawberries come from a local Manchester market and they are all of British origin.  Tuck into some whilst watching Wimbledon, the cricket, or when you are enjoying a meal outside on a sunny day.

If you want a variation on fresh fruit, we also sell Scottish raspberries, peaches, grapes, whole pineapples, Gala melons, apples, oranges, bananas, plums, nectarines, and cherries!   With choice like ours, it is very easy to eat your recommended five portions of fruit and veg per day, and not even realise it!

If you prefer to have ice cream instead of cream, the delicious range that we stock from Huntley’s Moo to You will have something to please you!  We also sell specialised freezer bags so that you can keep your ice cream chilled until you get it home.

We always try to buy the best of British produce, when each one is in season.  We have recently increased the number of trips we make to the local market so you can always be sure of getting the freshest fruit (and veg!).  As usual, please tell us if there is something you would like us to sell and we will do our best to buy it in.

Albion Farm Shop has listened to customer requests, and after some searching for a Yorkshire provider, we are proud to sell Rapeseed Oil from Wharfe Valley Farms.

Wharfe Valley Farms is based in Collingham, West Yorkshire.  They grow, press, and bottle their oil all on-site.

What’s so good about rapeseed oil?

- It has the lowest saturated fat content of any oil - less than half that of olive oil.

- It contains 10 times more Omega 3 than olive oil.

- It is a good source of Vitamin E.

- The subtle nutty flavour makes it ideal for dips and dressings.

- The high smoke point of 220 degrees C means the oil is excellent for roasting as well as stir frying.

The quality of Whafe Valley Farms’ Rapeseed Oil has been reflected in it winning Product of the Year 2007/08 at the Deliciouslyorkshire Awards. 

The oil also won the Local Food Award of the Year at the Yorkshire Life Food & Wine Awards 2007/08.

From the word go, one of the best selling products at Albion Farm Shop has been Voakes Pies.  These award-winning pork pies sell quickly, and it’s not hard to see why.  Once you’ve eaten one, you’ll be hooked!

Voakes Pies are made by the Voakes family, who have farmed in North Yorkshire for over 40 years, using the best cuts of pork from their own herd of pigs.  Their pies are noted for using quality British meat, having a moist meaty texture, and a distinctive flavour.

But our customers don’t just take our word on how delicious the pies are.  In 2006, Voakes Pies won a Deliciouslyorkshire Award for the Most Innovative Product (Pork Pie with Black Pudding and Red Onion Marmalade).

We sell the individual pork pies, and the family size pies, which also include Game Pie, Pork and Black Pudding Pie, and Pork and Chicken Pie.  They are ideal for lunch or as part of a picnic.

Albion Farm Shop has always sold a range of tasty sausages and burgers, but the approaching summer and thoughts of BBQs have really brought out the creative side of our butchers, Dean and Rodger!  They are always trying different combinations of ingredients and every week there seems to be something new to try.  But, you have to be quick to get the new flavours as they might not always be available!

This week’s ’sausage specials’ are:

- Albion Farm Lamb sausage with Rosemary and Black Cherry.  The sweetness will mix nicely with the flame-cooked flavour from your BBQ. 

- Fresh Ginger and Garlic.  A tasty sausage with a hint of spice from the fresh ginger.

As usual, we will still sell the favourites - Pork & Apple, Beef & Horseradish, Traditional Pork. 

The best thing about our sausages is that very little fat comes out whilst they are being cooked, which shows that you are buying quality meat from us.

We have a good supply of Beef Burgers and Minted Lamb Burgers (all from our own herds). 

Just as a seasonal addition for the summer, we also sell ready-made kebabs and Chinese-style chicken, which you can just put straight onto your BBQ.

To complete your BBQ, you can also buy your bread rolls and salad ingredients from us. 

We think that covers everything (!) but, if you have any suggestions please let us know via the Contact Form on this site.

The yard at Albion Farm Shop is looking very pretty at the moment, thanks to a small range of colourful hanging baskets and flowers.

We have a collection of ready-made hanging baskets for sale, and a good selection of bedding plants if you want to make your own.  They really will make a pretty addition to the outside of your home (and our prices are very reasonable too!).

Albion Farm Shop is one of a small but growing number of food businesses who are leading the way in bringing mutton back to the nation’s plates.  The mutton we sell comes from our own sheep herd so you can be sure of buying local, high quality meat.

Mutton is meat from sheep aged over two years old, which have had a forage-based diet (grass and heather being the main source of food).  Before World War 2, mutton was a staple British meat, considered superior in texture and flavour to lamb.  After the war, changes in farming and cooking led to mutton’s decline and its near-disappearance for 50 years.

All this changed when, in 2004, the Prince of Wales launched the Mutton Renaissance campaign to support British sheep farmers to sell their older animals, and re-introduce mutton to our palates.

As a result of the campaign and its high level profile through the Prince of Wales, top restaurants such as The Ivy in London and Heathcotes restuarants in the North West of England have put mutton on their menus.  Support for mutton also comes from Hugh Fearnley-Whittingstall in his River Cottage Meat book.

Mutton is perfect for Asian, North African, and Caribbean cuisine which involves a lot of long, slow marinades and cooking.  Thus, it is also ideal for use in a slow cooker, as a delicious alternative to lamb.

Please ask our butchers, Dean and Rodger, for advice on which mutton cuts to buy and how to cook them.