Sharpham Park Monthly Newsletter - August

organic spelt

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TALKING SPELT

DAN LEPARD

our shop and cafe at

kilver court

FOR SPELT CHILDREN

WYVERN CLUB

Sharpham Park Monthly Newsletter - August


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Welcome to our August newsletter. We have just harvested our spelt crop, the combines have been rolling and we have had a great year – all that heavy rain followed by the beautiful sunshine has done us proud.

It is just as well the crop has been good as we have had a busy summer here at Sharpham Park developing a brand new collection of delicious and healthy spelt pasta. Our three new pastas are made in small batches, using bronze dies, which gives the surface of the pasta a slightly rough finish so the sauce has something to cling onto. The pasta is then slowly air dried, which helps maintain the nutritional qualities of the ingredients and the great nutty taste of spelt. You can choose from Campanelle, Conchiglie Tricolore or Rigatoni Tricolore – all are now available online, at our farm shop in Shepton Mallet and from next week in Harvey Nichols .

Kilver Court burst to life and a brand new era with a high profile party and huge sale of bargain designer goods at the end of July. Kilver Court’s new phase designer shopping emporium will be open 7 days a week, 9.00 - 5.00 Monday to Saturday and 10.00 - 4.00 on Sundays. It’s a beautiful place to find incredible bargains or just sip some tea and try a spelt teacake between shopping and gardens. Come and see the new Kilver Court for yourself.


Sharpham Park Conchiglie with chickpeas and feta
This dish goes well with barbequed lamb, a glass of pinot grigio and those end of summer rays. It doesn’t have to be served immediately so you can relax and unwind. 450g Sharpham Park Conchiglie pasta 500g cherry tomatoes (halved) 100ml olive oil 50g chopped mint 50g thinly sliced spring onions 1 small handful chopped coriander 2 garlic cloves, finely chopped 1 can chickpeas, drained and patted dry 200g feta cheese, coarsely crumbled Cook the conchiglie in large pot of boiling water with a little salt until "al dente". Drain. Mix the tomatoes, olive oil (less a spoonful), chopped mint, spring onions, coriander and garlic together. Heat the remaining olive oil in a frying pan over medium-high heat. Add the dried chickpeas and sauté for about 5 minutes, until lightly browned. Add the chickpeas and pasta to the tomato mixture and toss to coat. Add the feta; toss briefly. Season to taste with salt and pepper. Garnish with mint and coriander sprigs. Serve warm or let stand at room temperature up to 2 hours. This dish can be made 1 day ahead. Cover and refrigerate and bring to room temperature before serving.

If you cannot view this newsletter click here to view online Sharpham Park, Near Glastonbury, Somerset. BA16 9SA - Telephone: 01458 844080 - Email:info@sharphampark.com

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