The team for The Gog give the low-down on seasonal produce to seek out this month
Autumn is most definitely upon us and as the nights draw in there’s nothing better than a tasty bowl of hearty soup. Possible combinations are endless, but we especially love the vast array of winter squashes which mirror the rich colours of the season.
At the time of writing our expert grocers are predicting a shortage of pumpkins due to a very hot summer, but fear not, there are plenty of choices from the gourd family of flowering plants. The formal name is cucurbitaceae, and it comprises around 700 species of annual or perennial herbs which include cucumbers, gourds, melons, squashes and pumpkins. Generally cucurbits have a low nutrient content, with the exception of winter squashes.
We hand select the finest pumpkins and squashes from Lincoln and Kent which satisfy the demands of both foodies and artists for the all-important carving. Why not share your creation on social using #Gogpumpkin for a chance to win some great prizes this Halloween?
‘This brings our tally of Great Taste awards, for own-produced food, to 18’
The Gog was recently awarded another three Great Taste awards in the 2018 competition, and combining these prize-winning products in a platter will really hit the spot on a crisp autumn day. Charles Bradford, MD, who has been a Great Taste judge in the past and knows just how rigorous the judging process is, commented, “for The Gog to be recognised once again in this world-renowned competition is astonishing.
This brings our tally of Great Taste awards, for own-produced food, to eighteen – alongside the accolade for the Best Farm Shop in the UK in 2017 – which is truly phenomenal!” The Gog picked up a whopping two-star award for The Gog cheese scone which uses Montgomery’s cheddar, one star for their Marmalade Ham and another for the limited edition ‘El Huevos Escoceses’ Chorizo Scotch Egg. Serve up any combination of these delicious products alongside a hearty bowl of winter squash soup and you’re onto a sure-fire winner!
The Gog, Heath Farm, Shelford Bottom, Cambridge CB22 3AD
01223 248352 | thegog.com
HOW TO EAT IT
Warming squash soup
Ingredients – serves 4 to 6
1 butternut squash (around 1kg), peeled and roughly diced
1 large onion, diced
1 carrot, roughly chopped
1 stick of celery, roughly chopped
4 cloves of garlic, sliced
3 sprigs of thyme, picked off the stem and diced
2tbsp olive oil
1tbsp butter
Optional extras
½ to 1 chilli deseeded for extra warmth
500ml-800ml vegetable stock
To serve
Crispy fried sage leaves x3 (fry in olive oil until crispy)
Chilli flakes
A drizzle of crème fraiche (thinned out with olive oil) or a drizzle of cream
