Southbourne Farm Shop Blog

The latest blog updates from Southbourne Farm Shop


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New car park entrance

We are currently in the process of having a new entrance built, to allow easier access for pedestrians and vehicles to enter the Farm Shop car park.

The new entrance will be much wider, and should prove much easier for cars to turn in and out (particularly approaching from Chichester direction, which can be quite a tight turning at present).

Pedestrians will still be able to enter the Farm Shop at our current entrance, via a new smaller gate.

Apologies in advance for the “building site” appearance of our car park in the coming weeks, but it should all prove worthwhile in the end!


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New season produce

Lots of exciting additions to our fresh fruit and veg today. Large cucumbers from Littlehampton (the first of the local this year), English peas, Primo cabbages, and Caesar potatoes from Chidham… and also the first of the new season cherries from Spain (very juicy), new season peaches, nectarines, and apricots.

The Jersey Royal new potatoes and Cornish new potatoes are full of flavour (and falling in price!), and we’ve had a fresh delivery this morning of Sidlesham asparagus.

You won’t find a better display of fresh fruit and vegetables anywhere else!


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Recipe: Rhubarb Fool

This spell of warm weather seems a good time to try this delicious dessert, either using our in-season local rhubarb, or our Field Fare frozen rhubarb!

Ingredients: 350g (12oz) rhubarb (chopped) / 55g caster sugar / 1 orange, juice only / 150ml (1/4 pint) cream, whipped / 1 egg white, beaten / water

Method: Place the rhubarb, sugar, orange juice and enough water to cover the rhubarb in a medium pan. Boil rapidly until rhubarb is soft.

In a bowl, fold the egg white into the whipped cream.  When the rhubarb is soft, fold it into the egg white and cream mixture.

Reserve a little rhubarb for decoration. Spoon the resulting fool into a tall dessert glass. Top with the reserved rhubarb, and serve.