Autumn and winter availability including short breaks
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Potatoes by the sea
The Smithies say it’s the sea spray that helps give their early potatoes their distinctive sweet and earthy taste. It’s this closeness to the sea that keeps the soil frost-free and allows it to warm up quickly as spring approaches, enabling them to get planting in February and March. Look at the farm gate as you pass by from mid-May to mid-July and you’ll see the result of those labours – delicious, fluffy skinned, sweet-tasting early Trehill potatoes to buy loose in their distinctive Trehill farm bags.
When and where to find them
Trehill potatoes, both the main crop and especially the earlies, are very seasonal so you can be sure they’re fresh from the earth. Varieties are selected according to taste, texture, appearance, yield and earliness. It’s this attention to detail that consistently wins Trehill a National Trust Fine Farm Produce award.
‘We’ve grown the Lady Christl variety for many years’, explains Peter. ‘But this is the first time we’ve grown Ingrid. We’re pleased with it and we’re delighted that the judges liked it too.’
Trehill also sells its maincrop potatoes under the National Trust brand in Asda, the Co-op and NISA stores across the UK.
Back from Devon for more of your wonderful New Potatoes they really are the best. Like your new bags
We brought 10 kilos of your divine potatoes back to Cheshire yesterday ( we collected them late on Friday after a day on the beach at Broadhaven!) and they taste as good here as they did in our tourer at Creampots! Having looked forward to them all year it was a delight to find them just as creamy and full of taste. Life is full of simple pleasures! Lots of our friends here will enjoy a panfull of them this week while they are at their best
You fully merit your National Trust Award. See you next Whit!
Carol Ketley and Stuart Kingston
Delicious served with freshly caught barbecued mackerel or on their own!
1kg Trehill Farm New Potatoes
sprig of fresh mint
Simply bring a pan of salted boiling water to the boil, add the washed new potatoes with the sprig of mint to the pan, return to the boil and simmer for 20 minutes or until tender. Drain the potatoes and leave to stand for 2-3 minutes before adding the butter and serve.
A perfect recipe for new potatoes when they are getting too big to be really new! The combination of our potatoes with ripe tomatoes and basil is a real taste of summer.
1kg Trehill Farm Potatoes with skins on
500g red ripe tomatoes
3 tablespoons fresh basil leaves
1 small onion finely chopped
1 fat clove garlic
1 tablespoon olive oil
salt and pepper
Lightly oil a 23cm gratin dish.
Pre-heat the oven to 190C, 375F, Gas 5
Pour boiling water over the tomatoes, leave for 1 minute, drain and skin. Chop the flesh roughly. Arrange a layer of sliced potato in the bottom of the gratin dish, followed by a little chopped garlic and onion with some seasoning and some chopped tomato and a few torn basil leaves. Repeat until you have incorporated all the ingredients, then drizzle a little olive oil over the surface and bake for 1 hour.
A good alternative to buttered new potatoes for a summer party.
1kg Trehill Farm New Potatoes
4 shallots, finely chopped
4 tablespoons chives
1 clove garlic
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon sherry vinegar
10 tablespoons extra virgin olive oil
sea salt and black pepper
Steam the potatoes over a pan of boiling water, sprinkled with salt for 20 minutes until tender (or boil in salted water).
Make the dressing by crushing the salt with the garlic in a pestle and mortar. Now add the mustard and pepper. Whisk in the vinegars followed by the olive oil.
As soon as the potatoes are cooked stir in the vinaigrette and the shallots. Add the snipped chives, toss and transfer to a serving dish.
The salad can be served straight away or left to stand for up to an hour.