A huge thank you to everyone who came to our Christmas Market on Saturday, even though the weather could have been better, we had over 1000 visitors. We would also like to say thank you to all the stall holders:
- Bhaji Bhaji
- Brays Bees
- Bubble Waffle Company
- Button Monkeys
- Cheryl Chapman
- Claire Still
- Dulce Patisseries
- Enzo Bakery
- The Fat Carrot
- Felicity Fudge
- Fentons of Kent
- Fiona Osbaldstone
- Friends of Spadework
- Great Preservations
- Hannah Made
- Jim Taylor
- Katies Creations
- Kent Collections
- Kentfield Game
- Malling Lions
- Nepicar Farm
- Ollie Sloane
- Past & Present Micropub
- Pheonix Cards
- Potash Farm
- Precious Porkers
- Puss Knit Boots
- Redhill Estate
- Sally Stitches
- Sevenoaks Candles
- Stas Chocolate
- Thomas Cookie
- Urban Fairy
- Special thanks to Santa and his Elves
Final 3 Santa signs must go to make way for new stock and Christmas Market.
Reduced to £7.50 each
Spadework’s delicious cider
Available in Extra Dry, Dry, Medium & Sweet.
- 750ml Bottles
- 4 Bottles for £10.00
Pop into our shop to buy or call us on 01732 879088 to reserve.
You can also come along to the Christmas Market on the 10th December to stock up for the festive period.
Sautéed Jerusalem artichokes with garlic & Bay leaves
- 600g Jerusalem artichokes
- Olive Oil
- A few bay leaves
- 2 cloves garlic
- 1 splash white wine vinegar
- Salt & pepper
To serve 4, you will need 600g/1lb 6oz of Jerusalem artichokes.
- Peel them and cut into chunks.
- Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bays leaves, 2 cloves of garlic finely sliced, a splash of white wine vinegar, some salt and pepper and place a lid on top.
- After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichokes, slice up one last time then serve.
This would go well with both meat and fish and particular nice with a plate of antipasti or in a soup or warm salads.
Roasted Jerusalem artichokes
- Preheat the oven to 200c/390f/gas 6
- 500g/1lb½oz Jerusalem artichokes peeled
- 25g/1oz unsalted butter
- 100g/3½oz fresh breadcrumbs
- Boil the peeled Jerusalem artichokes in boiling salted water for 15 minutes (or until tender). Drain well
- Melt the butter in a frying pan and fry the breadcrumbs until crisp and lightly browned. Place cooked artichokes in an oven dish and cover with breadcrumbs.
- Roast for 20 minutes and serve immediately.
Start your 2017 Garden shopping with a little helping hand from Spadework… to be released shortly a Buy one get one free voucher on all your Autumn bulbs.
It will soon be time to place your Christmas orders at Spadework.
We sell the finest Free-Range Bronze Turkeys and Turkey Crowns produced in Appledore, succulent Beef Foreribs produced by Glovers of Hartley Bottom and pork products from Pigs in Blankets to dry cured Gammons from Independent Trotters at Thurnham. We can also supply Hot and Cold Smoked Salmon, Lobsters, Scallops and any other seasonal fish or seafood.
You can also order all your Christmas vegetables from us. We’ll make up the order and all you need to do is choose a day and time slot to collect it from our shop. We buy the best local produce and also get the best seasonal fruits and vegetables from further afield. So whether it’s super fresh local Brussels sprout stalks or Spanish shoe-box clementines, you’ll find it is fresher and often cheaper than the supermarket!
Our shop also sells a great range of home-made and local foods which make ideal gifts either on their own or packed into one of our bespoke hampers. Choose from home-made cordials, deliciously creamy local fudge, jams, flavoured salts, chilli sauces, pickles and chutneys and much more.
To register an interest either email email@example.com with a subject line of ‘Xmas info’ or leave your contact details at the farm shop, and we will send you prices and an order form.