It is always good to get out & kick the tyres so to speak…you meet many good folks at the local farmers markets but it is always reassuring to pay them an up close & personal visit to check out what is under the hood. So it was that I’d met Ruth Kimber & family @ the local Frome Farmers Market & on a sunny day (rare in these parts) last week, I dropped into Kimbers’ Farm Shop in Charlton Musgrove, just north of Wincanton.
Ruth & her husband Paul have been farming since 1973 but the Kimber family farming history stretches back a good 300 or so years. And much of the family is still actively involved with 2 working full time at the farm & many others helping out @ the farm shop or farmers markets.
The Kimbers are proud to tell you (and rightly so) that much of what they sell, whether at the farm shop or farmers markets, comes straight from the farm. In fact, standing in front of the farm shop proper you can see it for yourself as you are standing smack dab in the middle of the farm.
The Kimbers sell free range beef, Gloucester Old Spot pork, farm made bacon & sausages (their butcher, also on site, has been with them for more than 10 years), lamb & hogget & mutton, welfare friendly veal, chicken, duck and turkey – phew! And if you happen to be into unpasteurised milk (and you can get pasteurised too) for your yogurt or cheese making (it makes a mean ricotta), you can get that here too.
And I was quite impressed with their charcuterie range…readers of my previous blogs may remember my puzzlement at the scarcity of charcuterie in the UK given the wonderful supply of the key ingredient – excellent meats. Well the Kimbers do it in spades here with a full range on offer from pancetta to bresaola.
So make an effort folks to catch the Kimbers at one of the local farmers markets (they do Frome, Shaftesbury & Bath) or drop by the farm shop or you can even shop online!
Well I have decided to close this post with one of my fave ‘go to’ recipes that the Kimber’s mixed veal was critically essential:
Quick & Easy Thai
600 grams Veal mince (but you can also use Pork mince)
2 garlic cloves finely chopped
100 grams green beans, cut into 2 cm lengths (or you can use carrots in season if the beans are not)
4 red shallots, thinly sliced
1 tablespoon roasted chilli paste (or Sambal Olek)
70 ml fish sauce (5 tablespoons)
1 1/2 tablespoons each dark soy sauce & sweet soy sauce
1 teaspoon caster sugar
1 handful roughly chopped coriander leaves or basil or both!
1-2 chillies optional, choppedThis amount makes about 4 portions so if you have more Veal (Pork) then scale up the other ingredients….1. Heat about 60ml of oil in a decent sized fry pan or wok over medium high heat. Add garlic & pork & stir-fry until beginning to brown – about 4 to 5 minutes & use a wooden spoon to keep breaking up the big bits into smaller & smaller mince sized pieces.2. Add beans, shallots and chilli paste and stir through until fragrant – about 2-3 minutes.3. Add fish sauce & soy sauces (I pre-mix them all together in a bowl beforehand to simplify & make for a quick add) and cook until pork is cooked through and liquid reduced by about half (5 – 6 minutes). Season to taste with sugar, fish sauce and/or soy sauces. We tend to find it is just about right as more fish or soy tends to push it over the salty edge.4. Remove from heat & toss through chopped coriander/basil leaves & serve with rice. And to add just a tad more heat we typically top with a small bit of diced fresh red chilli. Easy peezy…and makes great leftovers for the microwave the next day for lunch….