Revisting the Isle of Eton

Since my photos of the floods on the 11th January, the water has subsided, risen and subsided again. Three weeks after taking the first set of photos I went back to the same locations. I wasn't planning to do this and had neither the correct footwear, or time to do it properly. But I did take a few snaps, in roughly the right places, here they are for comparison. I'd like to think that in a few more weeks I will be able to return on a bright and sunny morning and take more pictures. But I'm not promising anything!

The Brocas 11 Jan

The Brocas 1 Feb

Barnes Pool 11 Jan

Barnes Pool 1 Feb

Meadow Lane 11 Jan

Meadow Lane 1 Feb

South Meadow 11 Jan

South Meadow 1 Feb

River Thames 11 Jan

River Thames 1 Feb

Valentine's Paper Chain

Today I have been harnessing my inner Blue Peter presenter and have created paper chains for the shop window!

I've also shown a few customers how I made them. So I thought I'd share it here.

Not that it's tricky. 

Not only are they encouraging people to stop and look at the goodies on sale, they brighten up the view from inside on this grey day!

A new vegetable

When was the last time you were introduced to a new vegetable? I can't remember, myself. I know there are vegetables that have been new to me. Turnips for example. Strangely, I'd never cooked one of those until recently. But I'd seen them. I knew they existed (apparently since 2000BC according to selfsufficientish).

Earlier this year, I met a vegetable that I didn't even know existed. Which is because, until recently, it didn't! It is a brand new vegetable. Which I find pretty amazing. The culmination of fifteen years of work by Tozer Seeds, in Surrey, using traditional plant breeding techniques.

And so, appropriately in the season of good intentions, and eating more vegetables, may I introduce to you The Flower Sprout......

It looks like tiny cabbage, on a sprout stalk, with green frilly leaves and streaks of purple. It tastes like a subtle sprout with the nuttiness of kale. And its extremely versatile - steam, stir fry, boil, blanch or mircowave. It even has its own web site with plenty of recipes. It is also packed with vitamin B6, C and E.

Available now at Tastes Delicatessen!

 













Update: I've now added some recipes to our pinterest board.

Isle of Eton

Eton is now an island.  Upstream of the high street, water is overflowing the bank of the Thames, flowing across the brocas, and over south meadow. The stream through Barnes Pool contains water for the first time in many years and Baldwin's Bridge is once again a bridge over water. The water is meeting up with tributaries of the Thames and flowing back into the river down stream of Eton high street. It is quite incredible. Huge volumes of water. Meadows and playing fields becoming lakes, roads turning into rivers and Romney weir is barely visible. To witness the change in the landscape is quite incredible.

Yet the water level is well below what is was at the time of previous floods (some four feet lower than the 1894 level under Baldwins Bridge). Some flats have been flooded, some basements are filling with water and some residents are moving possessions upstairs. Horrible as that is, it could be far worse. So far, Eton appears to have been let off lightly. The high street is open for business as usual. Even Cote Brassiere, situated right on the river in what was the House on the Bridge, is open, despite their lower dinning room being below the current level of the Thames. 

Barnes Pool
There is a bench in there somewhere

Meadow Lane
currently resembles a river

South
Meadow

Looking downstream from the
Windsor Eton Bridge

Great Taste Awards Revisited

When I wrote my blog entry about the 2012 Great Taste Awards I intended to add a photo collage of all the winners we stock. I realised it might take me a while, so I published the post with the intention of returning to it later to add the photographs. Twelve months, and forty blog posts, later, and I've still not produced the collage. So I wrote a post about the 2013 award winners. And again I thought a nice collage would be a good idea. For a couple of weeks I really thought I would return to it and add photographs. I really did! But it gradually dawned on me that was not going to happen. I then had another idea. Pinterest! I could make a pinterest board of all our award winners. It still took ages to gather together the images, but I didn't have to worry about the sizes and layout. So here it is, our Great Taste Award Winners 2013!

Eton Roof-scape

The demolition of Eton Court may have generated a lot of crashing and banging, and taken away some of our parking spaces this summer. But it has opened up some previously hidden views of the wonderfully undulating roof line of Eton High Street. So before they are hidden again, I snapped a few photographs.

 

 Windsor Castle Peeking out above the roof tops of 88-94(ish) High Street

 

The former Eton Court demolished, revealing the back of the Town Council office, with Eton Travel to the left and Studio 101 to the right.

The roof line in the evening sun with Windsor Castle in the background.

Great Taste Awards 2013

It's that time of year again when my inbox fills with excited notes from award winning food producers! The winners of the Great Taste Awards 2013 have been announced. Of course our fantastic producers have done fantastically well!

 *** 3 stars

Nearly 10,000 products were entered this year and just 125 were awarded the highest accolade of three stars.

This included Salcombe Dairy's blackcurrant sorbet. Salcombe Dairy also won three stars for their fig and sherry frozen yoghurt which I didn't even know existed. I have, of course, added that to our next order!  They also won one star for our best selling ice cream; Madagascan vanilla.

Azada were awarded three stars for both their virgin hazelnut oil and their virgin almond oil (and one star for virgin walnut oil).

Teapigs won three stars for second year running for their liquorice and peppermint tea.

** 2 stars

Newcomer, Granny's Secret, was awarded two stars for their 100% apricot fruit spread and for their sour cherries. They also received one star for their apricot juice and one star for ayvar, a roasted red pepper dip/spread.

Oro Bailen extra virgin olive oil was again awarded two stars.

Wessex Mill achieved a lot of two star awards. For Wessex Cobber bread flour and mixed grain bread flour and pasta & pizza flour and sunflower bread flour and half & half bread flour (and if that wasn't enough, one star for strong white bread flour). Doves Farm were also awarded two stars for their gluten & wheat free plain white flour.

Once again Tracklements have a collection of two star award winning products. This year, that includes chilli jam, strong horseradish & cream, and new product a beetroot & horseradish relish. They were also awarded one star for each of their roasted cherry tomato relish (another new addition) and fig relish.

Teapigs' chamomile flowers tea was awarded two stars this year (one star last year and the year before) and pure lemongrass tea, was also awarded two stars (as last year). Teapigs' also received one star for their green tea with mint which we have added to our selection this year.

Bessant and Drury's Lemon Ice-Cream was awarded two stars as was Grumpy Mule Panama diamond mountain coffee.

Two of our favourite blue cheeses were also given two stars; the very traditional Colston Bassett Blue Stilton and the very new (and local to us) Rosethorn Blue.

* 1 star

Lots of stars went to relatively new producers this year. Including Artisan Malt Vinegar, Nim's Apple Crisps, Love pickle (Extra Hot), Avlaki's 'Agatherí Groves' oil and Olive Branch's Sun Dried Tomato Paste. Olive Branch were also awarded a gold star for their olive oil.

Bim's Kitchen (new in 2012) won again. This time their African Tomato & Cashew Nut Curry sauce picked up a gold star.  African Bean & Nut Curry Sauce, Baobab Chilli Jam and Spicy African Ketchup all received gold stars last year.

Peppersmith won their first award, for their delicious Lemon Peppermints last year and this year were awarded one star for their Tingz.

Luscombe have been winning awards for their Organic Sicilian Lemonade since I started following the winners back in 2007. They won another gold star this year.

Mike's Smokehouse (another perennial winner) won a hatrick of awards, for Manuka Salmon Pate, Manuka Smoked Duck and Manuka Smoked Chicken.

Pipers Crisps were awarded a gold star for both their Anglesey sea salt crisps (again!) and their  Burrow Hill cider vinegar & sea salt crisps.

Gold stars were also given to Navarrico's delicious giant chickpeas (Garbanzo), The Bay Tree's Marinated Miniature Figs, Brindisa's Tortas de Aceite, with almonds, We Are Tea's

Moroccan Mint

Tea and Copas free range bronze turkeys.

If you are really interested, you can read about who won awards in 2007, 2008, 2009, 2010, 2011 and 2012 (part one and part two) in my previous blog posts.

Well done everyone! I knew your products were great and now I have proof!

The Olive Farmers: A Screen Play

Yesterday morning I had an appointment with Natalie Wheen. She had some olive oil for me to try. We chatted, sampled and I decided to stock her olive oil. Before she left, Natalie spotted some customers browsing our selection of olive oils and suggested they try hers! When she had gone those customers came to me and asked "Is she really an olive farmer? Where does she farm?" So I told them the story, that only moments earlier Natalie had told me. A romantic tale of two women entering the unknown and shaking it up a bit, developing something they are intensely proud of and passionate about. A story that would probably make a great screenplay. So, lucky followers, you can read it here first. The Olive Farmer's Story in Five Acts:

It is 1996. Natalie Wheen is an established writer and broadcaster, covering music and the arts with the BBC. She, along with her friend, the painter Deborah MacMillan, who travels the world helping with the production of her late husband's ballets, decide they need a retreat. A place away from the deadlines, demands and pressures of life.

They fall in love with the beautiful island of Lesvos, Greece. And together they buy a picturesque ruin by the sea, on the south of the island.

As is often the case, it isn't plain sailing. The restoration isn't easy, and they have to buy further land in order to complete it. Costs spiral. But all good plots need a twist.

The land Natalie and Deborah own is packed with olive trees. Lots and lots of mature olive trees. So the plot shifts, and the two women find that instead of quietly writing and painting in their island home, they have become olive farmers. They research. They learn. They are frequently horrified. They study. They make the decision to go organic. They are strict. They ensure their team treat the olives with respect. They shun the approaches which favour quantity over quality. They persevere. They find there is only a three week window between their mountain olives being ripe and the snow making harvest impossible. They stick to their principles. They overcome obstacles. It takes time. But it works.

Natalie and Deborah create two single estate organic extra virgin olive oils. One from olives grown 500-600m above sea level on a rugged, romantic, limestone and marble mountainside, covered in wildflowers and watered by melting winter snow. The other from olives grown on the richer, sheltered soil at sea level. Each is unique. Both are delicious. By 2013 they are winning awards, and their oils are sold at fine food retailers such as Tastes Delicatessen. Surely that would make a fantastic final scene! ;) 

For those wanting to sample the oil do pop into Tastes. The olives are all hand picked in December when they are the perfect mix of green, pink and black. The olives are milled immediately upon picking and the resulting oil is bottled as soon as possible to preserve its unique characteristics. It is unfiltered and unadulterated. The oil has a light consistency and golden colour. Each bottle has the required best before date, but also the more informative harvest date. The oils are top quality "finishing oils" perfect for lightly steamed summer vegetables, salads, chilled soups, fish, dipping bread, pasta etc.

The oil from the mountainside Agatheri Grove is subtle, delicate and smooth with long and complex flavour. It is perfect for use with fine salads, steamed vegetables and baked fish dishes. The oil from the lower Avlaki Grove is more robust, with a grassy and fruity flavour and buttery finish. It is brilliant with Mediterranean foods such as sliced tomatoes, ratatouille, roasted vegetables or pasta and soups.

Another great day to be a shop keeper!

It may be a slow, wet, August day. But it has gotten off to a pretty good start here! An email from a customer to tell me he "Just enjoyed a nice Omelette with two of your lovely eggs.". Then a visit from another with the gift of a jar of fantastic salsa he'd made (using chillies I'd sold!). Another with photographs of the bread he made with the flour I sold him earlier in the week. Then another drove by, wound down her window to tell me the fruit she'd bought last week was "amazing".

I know I've said before that Eton has the best customers. Time to say it again though!

Thank you to all the lovely customers who make this such a great place to be a shop keeper every day!

Missing Our News?

I wrote a post on facebook today, which suggested some ways to make sure people who like Tastes Deli see my facebook posts in their news feed. The problem is the people who need the information are the very people who won't get to see the post in their news feed! So I have pasted it here as well. Just in case!

I've heard today from some customers who were disappointed to hear the Amex ‪#‎ShopSmall‬ offer was in July rather than November this year. They "Like" Tastes Delicatessen on facebook but didn't know about the offer. The problem is that facebook doesn't display all posts in all news feeds. So although I wrote four posts about the offer, some people didn't see any of them. Which is a shame.

You can increase the likelihood of seeing posts by asking facebook to "Show in News Feed" posts from pages you like*. It doesn't guarantee to show all posts though, even if you ask! If you interact with pages you like, by also "liking" posts, or commenting, then you also increase your likelihood of seeing similar posts in your news feed. Again it doesn't guarantee that you will see everything. But hopefully it might show a few more. Unfortunately, those who are missing my posts will probably miss this one as well!

If anyone has any more tips do let me know!

*To "Show in News Feed" go to the page you have liked and click on the "Liked" button just below the wide rectangular cover photograph, hopefully a list will appear. Make sure there is a tick next to "Show in News Feed" (as shown in the photograph).

I should probably also apologise for not posting much to the blog recently. I've been spending too long on facebook! Which may be a waste of time if no-one sees what I write!