Tues 16Sept14 I’d love to tell you about the dozens of new things I have in but I have already! You can catch up with past email newsies on Facebook (link below) if you think you have missed anything. Halfway through the order process of Havoc Hams, closing end October and still awaiting Croziers price list but can tell you that I will be ordering size 3, 4, 5 (kg) whole turkeys and about ½ doz rolled 2kg turkey breast roasts. In fact, I am cooking up one of last years roasts for ourselves this coming weekend with the arrival of a niece and great niece here for the hip-hop comps and it means cold meat for next week too! Yum! Just been talking with new suppliers of Free Range Organic chooks from Hawkes Bay…they are ‘Antibiotic free, hormone free, GMO free, chemical free, Chlorine free and stress free’ and will be getting in whole chooks from then in October – hopefully a little cheaper than the usual Organic and more like free range prices. They are a family business and have spoken to them about ALL aspects of their chook production from ‘go to whoa’ if you get my drift and am happy with the animal welfare/ethics aspect of it as well. Yes, there is free range and there is free range – we all like them to live free etc but for me, it goes just that bit further for me to stock it. They also produce their own organic feed as well which is even better. Also, dealing with a new supplier of interesting seafood pates…scallop, prawn or oyster plus who does chicken and truffle or duck and orange or Peking duck pates, all free range, preservative and additive etc free. Next month. A company with some very interesting preserves has also contacted me so that might be a special Xmas thing. Now, you must diarize the Windsor Business Day on Saturday October 18th. Phil, Julie and Christina will again be outside with the bbq and ciabatta rolls, slow cooked pulled pork, bratwursts, pork sausages, Havoc bacon etc. I did think of putting some greenery in your buns but hey, it adds to the cost of it and when I have my pulled pork, I want it full of pulled pork! YEH. Plus, it would be difficult to keep it chilled outside. I know some of you missed out last year so firstly I am doing two whole pork shoulders instead of 1.5 and I am looking into pork patties too. Your selection of sauce to go with it. You can use eftpos to pay like last year – the girls will give you a form with order on it to bring inside and pay, it will get stamped then you can pick up your bun/s or they will have change/cash outside. There will be shop discounts on the day as well – before the Xmas stock starts arriving. And yes, I have been looking at perhaps a slow cooked pulled beef recipe as well – ya just never know your luck in the big city . You could make up the sausage roll into a hotdog as well if you added caramelised onion, mustard and a tomato sauce but how to do the cheese….hmmm. Heaven forbid a cheese single! LOL. Advertising for it will be in the Windsor page October and also the Express week before 18th October. I even bought a new trellis table that is longer than the one I borrowed last year and looking to streamline things a little more. Oh, and just because I am not advertising the weekly specials in the shop doesn’t mean there aren’t any…it’s all about getting people in to see for themselves! Don’t forget I have frozen Angus beef steaks, thick cut, FR duck whole and in pieces, FR organic chicken in pieces/livers (whole arriving next month) antibiotic etc free, FR pork from Havoc and and and lots and lots!
Posted on: Tue, 16 Sep 2014 02:49:19 +0000
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