This week

We hope those who visited the farm at the weekend had a great time at the Apple Fair and left full of apple goodness! The Apple Fair has been running over 30 years (minus a few cancelled years for the lockdowns) and usually takes place on the 3rd weekend of October, but this year we decided to trial a 2 weekend festival to lend the event to better weather, more apples to pick and a smaller venue (whilst works are ongoing). So if you missed last weekend, you can still visit this weekend and see our 220+ varieities of apples and pears, PYO apples and orchard walks and stock up on christmas and birthday presents at some of the many great craft stalls. All money raised (bar the cakes I am baking to aid my marathon fundraising - which goes to The British Heart Foundation) will be donated to The Pilgrims Hospice. 

Why not try...

Stuffed squash

Ingredients

150g pearl barley

1 vegetable stock cube

25g pine nuts

25g flaked almonds

1 tsp fennel seeds

2 tsp coriander seeds

1 large butternut squash (about 1.2kg)

3 tbsp olive or rapeseed oil , plus a drizzle

1 red onion , finely chopped

1 leek , finely chopped

2 garlic cloves , finely chopped

200g feta , crumbled

small bunch sage , leaves picked and chopped

few sprigs rosemary , leaves picked and chopped

50g dried cranberries or apricots, chopped, or a mixture of both

1 lemon , zested

For the tahini sauce

2 tbsp tahini

1 lemon , juiced

1 tbsp honey

small bunch parsley , chopped


Method

  1. Cook the pearl barley, crumbling the stock cube into the boiling water for extra flavour. Drain and set aside.

    Toast the pine nuts and almonds in a dry pan until nutty brown and set aside. Use the same pan to toast the fennel and coriander seeds until aromatic. Grind the spices.

    Cut the squash in half lengthways. Scoop out and discard the seeds. Score the flesh of the 2 squash halves in a criss-cross pattern, trying not to pierce the skin, rub with 1 tbsp oil and season well.

    Heat oven to 180C. Heat the remaining oil in a pan and cook the onion, chopped squash and leek until soft. Stir in the garlic and cook for another min. Add the pearl barley, nuts, spices, feta, herbs, dried fruit and lemon zest. Season well and cook for a min or 2 more, then pack the filling into the cavities in the 2 squash halves, keep any leftover stuffing. Tie the halves back together with kitchen string, as you would a joint of meat.

    Place in a roasting and cook for 1 hr. Check if the squash is cooked by inserting a knife, the flesh should feel soft. Scatter any remaining stuffing around the squashetta and return to the oven for another 5 mins to warm through. Mix the tahini, lemon juice, honey and a drizzle of water to make a dressing. Carve the squash into slices and serve drizzled with the tahini sauce and scattered with parsley.


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Important info

Apple festival 1-2nd October

At Perry Court Farm, from 10am - 5pm, join us for PYO apples and pears, farm walks, craft stalls, apple inspired refreshments and apple tasting.