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Secretts, Milford - Surrey's local producers

PUBLISHED: 06:45 14 December 2010 | UPDATED: 16:23 20 February 2013

Secretts farm sales manager Emma Turner

Secretts farm sales manager Emma Turner

At Secretts, which celebrated its 100th anniversary in 2008, seasonal crops are harvested and sold fresh every day. They also supply restaurants, wholesalers and other farm shops.

Originally published in Surrey Life magazine December 2008

In December, Surrey Life set out to discover whether it was possible to put together a Christmas lunch using only Surrey produce. The answer was a resounding 'yes' and fortunately all of the producers run year long operations

Words: Debbie Ward Pics: Pete Gardner

Seasonal veg
from Secretts Farm Shop, Chapel Lane, Milford

At Secretts, which celebrated its 100th anniversary this year, seasonal crops are harvested and sold fresh every day. They also supply restaurants, wholesalers and other farm shops.

Secretts plans its crops well in advance to cater for the festive peak and has plenty to offer for 2008. For Christmas lunch this year, they recommend traditional parsnips, Savoy cabbage, carrots and leeks. They also have a line in more unusual veg as Emma Turner, farm sales manager, explains.

"For something a bit different, there's Purple Cape cauliflower, which if you steam it stays purple, and the January King cabbage, which is purple and green. We also have coloured carrots - purple, yellow and white - as well as normal and Chantenay.

"The restaurants we supply all like something a bit
different, like the Romanesque cauliflower, which has lots of little heads, kind of like miniatures of the whole. It looks like something Jurassic!"

Emma prefers to steam rather than boil her veg. She also recommends roasting small beetroots with olive oil and garlic. For a seasonal soup, she suggests celeriac, parsnip or Savoy cabbage or combining different coloured carrots.
This year, Emma will be spending Christmas day with her grandparents in Farnborough.

"My granny is a really good cook and she does her own seasonal recipes," she says. "After lunch, we usually go on a mammoth walk for two or three hours."

TOP TIP: Don't chop the top off beetroot when you boil it because it will bleed into the saucepan.

Secretts Farm Shop, Chapel Lane, Milford, SurreyGU8 5HU: 01483 520500

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