Greendale Farm Shop

RECIPE: Pesto Prawn Pizza
Garlic and prawns are a match made in heaven – and now you can enjoy them in pizza form! The dough will make one round pizza of about 25cm in diameter.
METHOD
... To make the base, sift the flour into a large mixing bowl and crumble in the sea salt. Make a well in the flour, then add the dried yeast and the tablespoon of oil. Next, pour in the water a little at a time, stirring it in as you go, until you have a smooth dough. Tip the dough out on to a floured worksurface and knead it with your hands for a few minutes, stretching and folding the dough until it is smooth and elastic. Use a piece of kitchen paper to wipe the inside of a clean bowl with a little olive oil, then lift the dough into the bowl and cover the top of the bowl with clingfilm or a clean tea towel. Place the bowl somewhere warm (e.g. a sunny windowsill or an airing cupboard) and leave it until the dough has risen to twice its original size.
When the dough has risen, switch your oven on to 220°C to preheat. Take a round pizza tray or a baking sheet (ideally one without sides) large enough to hold the rolled-out pizza, and oil it lightly with a little more olive oil. Tip the dough out of its bowl on to your floured worksurface and knead it quickly to knock out any large air bubbles. Put the dough on to your tray, then roll it out into a circle of about 25cm (or larger, if you prefer a thinner crust on your pizza).
To make the topping, place the prawns, oregano and garlic in a bowl, then add just a dash of olive oil and mix together carefully. Spread the passata thinly across the prepared pizza base, then drizzle the pesto/oil mixture evenly over the passata. Tear the mozzarella into bite-sized pieces and scatter half of them over the pizza, then arrange the garlicky prawns on top, together with the sliced onion and the drained tomatoes. Scatter over the remaining mozzarella, then put the pizza into the hot oven and cook for 15-20 minutes.
HEY PRESTO!
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FUN FOR THE KIDS AT THIS SUMMER'S FOOD TASTING EVENT
It's just over a week away now- 8th August: 3-6pm.
We're delighted to say that Face Painting by Cara will be attending. Plus, some of the characters (Ozzie, Scratch or Pickles) from Ladram Bay will also be visiting, and the lovely Chelsea will also be doing a farm trail tour and talk at 4pm and 5pm; which of course, is FREE OF CHARGE.
... See you next Thursday!
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CHOP CHOP!
These succulent pork loin chops can be ready in moments for a delicious mid-week dinner – the bone and rind of fat will impart delicious flavour and juiciness during cooking, complementing the lean, tender meat perfectly.

OVERNIGHT OATS
These overnight oats work their magic while you sleep, so you can enjoy a healthy, filling and faff-free breakfast in the morning. This is a peach-based recipe, but there are near-endless ingredient options you can try, all available from our Farm Shop.

HAPPY SUNDAY MORNING - IT'S BACON O'CLOCK
Who can resist the smell of frying bacon?! Ours is hand-cured the traditional way, and our smoked bacon is hung over oak chippings, for a superbly smoky flavour.

RECIPE: CLASSIC PRAWN COCKTAIL
After falling out of fashion for several years, this classic starter is finding favour once more, and for good reason; luscious prawns sit atop crisp lettuce, drizzled with a delicious piquant dressing. Definitely an oldie-but-goodie!

The Greendale Farm Shop "Fish Counter" is well stocked with a great selection of raw and cooked prawns and shrimps.
A wonderful warm-weather ingredient, they can make a delicious meal in moments when you don't want to spend too much time in the kitchen.

What are you putting on your BBQ this weekend?
We're leaning towards fish personally.

SUMMER TASTING EVENT - CIDER.
If cider is your drink, then be sure to visit Greendale’s Summer Tasting Event on Thursday August 8th.
Special guests include members of the Exeter Chiefs rugby team, who will be putting in an appearance to promote their new Rib Tickler Cider (and no doubt sign an autograph or two!), and we’ll also be joined by Ventons Devon Cyder, from Clyst St Lawrence, and Hunt's Cider from Stoke Gabriel.
... It goes without saying that you can also sample Greendale’s very own traditional scrumpy cider, too!
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LOCAL FRUIT & VEG
We work hard to ensure that the fruit and vegetables we sell are fresh, high in quality and local, whenever possible.

SOME OF THE FRESHEST SEAFOOD AVAILABLE...
We’re the proud owners of our own fishing vessels. Our boats return most days with a new catch; fresh fish can often be on its way to the Greendale farm shop within hours of leaving the sea.

We are pleased to announce that both Baboo Gelato and Fravocado will be attending our Summer Tasting Event on the 8th of August.
Baboo Gelato is an award-winning artisanal ice cream company from Bridport.
Fravocado is a unique ice cream made from avocado and coconut; vegan and allergen-free, it’s produced in Dawlish.

Here are some pictures of one of our Wallabies eating a Banana! It's quite possibly, one of the cutest things ever!

MEAT YOU CAN TRUST!
All the meat we sell online and at Greendale Farm Shop is produced either by ourselves or by carefully selected and trusted local suppliers.
And don't forget, there's 10% off all online orders, this weekend only!

Well done to all those involved in the Memorial Game at Otterton FC last Saturday.
They raised a whopping £1082.75 forEExeter Leukaemia Fund(ELF), which is a Greendale supported charity.

10% OFF ALL ORDERS - PLUS FREE DELIVERY ON ORDERS OVER £50
For this weekend only, we're offering an exceptional 10% off everything when you place an order ONLINE (exclusions and terms apply). There's no minimum spend, but if you spend over £50, we'll throw in free delivery, too.

RECIPE: RUNNER BEAN CHUTNEY
If your garden or allotment groans with a glut of runner beans this summer (lucky you!), use some of them to make this delicious, slightly spicy chutney. It’s great served with cheeses and cold meats, and also goes rather well with curries.
METHOD
... First, choose your preserving jars (glass is best, and the number required will depend on how large they are; as a rough guide, the larger jars of shop-bought pickle hold about 520g). You will need to sterilise your jars before you can use them; wash the jars, then rinse and drain them. Put them in a preheated oven at 120°C for 15 minutes, and be sure to fill them quickly – if you start sterilising the jars at the point in the recipe when you add the vinegar and turmeric, they should be ready to use just as you need them. You can also sterilise jars by boiling them in water for 10 minutes, then draining them on a clean tea towel and drying them in a hot oven. If you are using Kilner-type jars, boil the rubber seals in water rather than putting them in a hot oven.
To make your chutney, fill a large saucepan with cold water. Add a pinch of salt and bring it up to the boil, then add the prepared beans and shallots. Bring the pan back up to the boil, then simmer for about 10 minutes, or until the beans can be pierced easily with the point of a sharp knife. Drain and beans and shallots and put them in a food processor. Process them until they are roughly chopped (don’t let them turn into purée), then put them back into the pan you’ve just used, together with the garlic, ginger, sugar and 700ml of the vinegar. Boil for 15 minutes. Mix the rest of the vinegar with the turmeric, mustard, cornflour and chilli powder, then pour it into saucepan, stirring well to combine, and boil for another 15 minutes. Allow to cool a little, before ladling into your prepared jars and sealing the lids.
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ROAST OR BBQ!
Lean, succulent and bone-free, this Butterflied Leg of Lamb makes a great family roast or barbecue. It will cook more quickly than other joints, thanks to its flatter, ‘butterfly’ shape, so you can get a hearty dinner on the table ASAP.