How to survive the 'hungry gap'

It’s no surprise that Lent coincides with the ‘hungry gap’. For many throughout history, and still throughout the world today, dietary abstinence is not an option during these weeks leading up to Easter, but a necessity. The stores are running empty, the winter crops are showing no signs of growth, and the spring crops are, at most, little seedlings battling the frost. It’s a season of waiting, of hope, of hunger. Here on the farm we’re feeding the soil and preparing the raised beds for the next season’s crops. As our anticipation steadily rises, our winter crops steadily diminish.

Thankfully, for those omnivores of us, we have a source of food that does not diminish much over the winter - meat!

We’ve been graced with lots of wonderful meat choices at the shop recently. We had Fiona Gerardin’s succulent kid goat meat from Bere Marsh Farm, the season for which is now over (but we still have some in the freezer!). Today We stocked the fridges with various cuts fresh mutton from Jim Primrose’s flock - the mince will be particularly good for shepherd’s pie. Next week, the beef of Sara’s penultimate British White will be in. The most popular cuts and steaks sell quickly, so if you’d like anything special reserved for you, do let us know. As always, Angel Cottage deliver lovely organic chickens twice a month; again, let us know if you’d like one reserved for you, because they do tend to fly out of the fridge!

So, when the cabbage withdrawal symptoms become too much to bear, just remember we’re always on hand for a yummy roast at the weekend.

Unless, of course, you’ve given up meat for Lent.