22
Dec
2017

South West Produce Delivered Daily by F. Milford and Sons

At F. Milford and Son’s, we supply many businesses and organisations in and around Exeter with our fresh, locally produced fruit and vegetables every day.

We have built close relationships with our customers, and are proud to have worked with many of them, including Exeter University, for several years in some shape or form.

We are proud to source as many of our fruit and vegetables from West Country suppliers as possible. Our connection with South West suppliers and businesses is one of F. Milford and Sons strongest values; we invest in our local economy as much as we can and support other local businesses and charities in Exeter and Devon.

By working with West Country producers, we lower our carbon footprint and food miles and ensure that our locally produced fruit and vegetables reach our customers as fresh as possible.

If you are looking for a local fruit and vegetable wholesaler in Exeter, with free delivery every day, no matter the size of your order, then contact F. Milford and Son’s today on 01392 274 035 or email us at steve@fmilfords.co.uk.

21
Dec
2017

Fresh winter fruit and vegetables available at F. Milford and Sons

F. Milford and Sons have a variety of fresh winter vegetables available to order now, with free delivery to your business in Devon.

We have all of the festive favourites: sprouts, sprout stems, swede, parsnips, and turnips, as well as a huge range of other fresh fruit and vegetables, which can be ordered today with free delivery fresh to your door tomorrow.

From field to plate, our fresh fruit and vegetables travel fewer miles and reach our customers as fresh as possible. We work closely with our west country suppliers to ensure that we can continue to deliver the best quality produce every day and suggest new produce that suppliers might want to grow, expanding the range of fresh fruit and vegetables that we can offer.

Whether your order is big or small, or your business is in Exeter or North Devon, F. Milford and Sons will deliver to you, free of charge, the very next day.

Why not try this turnip and butternut squash mash this festive season?

Ingredients:

1 large turnip,

1 small butternut squash

2 medium potatoes

2 tablespoons milk

50 grams butter

nutmeg

Method:

  1. Cut the turnip, butternut squash, and potatoes into chunks and place into a large pan. Cover them with water and bring to the boil. Simmer for 15 minutes, or until the vegetables are very tender and drain.
  2. Let the vegetables steam dry in a colander for a few minutes, then put them pack in the pan. Add the milk, butter and nutmeg and season to taste. Mash the vegetables to a chunky mash and serve.

If you would like to find out more information about our fresh fruit and vegetables, or put in an order for free delivery in Devon, then please contact F. Milford and Sons today on 01392 274 035, or email us at steve@fmilfords.co.uk. 

 

30
Nov
2017

West Country Produce Available Now – Perfect for Your Winter Stews and Casseroles

 

With the night’s drawing in and temperatures dropping, Autumn and Winter are the seasons for warming stews and casseroles. Packed full of delicious vegetables such as parsnips, leeks, carrots, swede and green top and purple top turnips, they are perfect for the colder evenings.

At Milford’s we have a great selection of West Country produce that’s great in stews and casseroles. Sourced from producers across the South West our produce is delivered to us daily as fresh as if we had picked them ourselves, which we then deliver to our customers the very next day, free of charge.

No matter what the size of your order is, we will deliver it the next day, free of charge. Our customers love our seasonal fruit and vegetables and know that when they order with us they are going to get the freshest, tastiest West Country produce delivered straight to their door.

Our great quality West Country produce, including swede, green top and purple top turnips, parsnips and leeks, are the perfect ingredients for your warming stews this winter, to put in an order for delivery today contact us on 01752 274 035.

24
Nov
2017

Local Produce: Delicious Winter Recipe with Kale

 

Here at F. Milford and Sons, we work hard to ensure that we get the best, locally produced, in-season fruit and vegetables delivered every day from our suppliers.

With the season’s changing and winter on its way, kale is a great addition to any diet. Packed full of nutrients and vitamins, it’s perfect for the colder months.

We have curly, Russian red and calvenero kale available, (and smooth to come later), all available to order today and delivered to your business the very next day at no extra cost.

Why not try this delicious chicken, kale and mushroom pie for dinner this winter?

Ingredients:

1 tablespoon olive oil

1 large onion, chopped finely

3 thyme sprigs, leaves picked

2 crushed garlic cloves

350g chicken breasts, cut into small chunks

250g chestnut mushrooms, sliced

300ml chicken stock

100g crème fraîche

1 tablespoon wholegrain mustard

100g kale

2 teaspoon cornflour, mixed with 1 tablespoon cold water

375g pack of puff pastry, rolled into a circle slightly bigger than your casserole dish

1 egg yolk, to glaze

Method:

1. Heat 1/2 tablespoon olive oil over a gentle heat in a flameproof dish. Add the onion and cook for 5 minutes until they start to soften. Then add the thyme and garlic and stir for 1 minute. Turn up the heat and add the chicken, frying until golden but not fully cooked. Add the mushrooms and the remaining oil. Heat oven to 200c/180 fan/gas 6.
2. Add the stock, creme fraiche, mustard and kale. Season well. Add the cornflour mixture and stir until it has thickened a little.
3. Remove from the heat and cover with the puff pastry lid, pressing into the sides of the dish. Slice a ‘cross’ in the centre and glaze with the egg. Bake for 30 minutes until the pastry is puffed up and golden.

If you would like to talk to us about our free, local delivery of produce then phone us today on 01392 274 035 or email us at steve@fmilfords.co.uk.

19
Oct
2017

Winter Mixed Squashes available now at F. Milford and Sons

Winter squashes are now in season, adding colour to your autumnal menus.

Milford and Sons have a great selection of mixed winter squashes available to order today. Our free local deliveries of fruit and vegetables are available 7 days a week, whatever the size of your order.

From butternut squash to apples, and everything in between, we deliver fresh seasonal fruit and vegetables to our customers every day. F. Milford and Son’s close relationship with our suppliers means that even if we don’t have a specific produce item in stock, we can usually source it.

Our customers love our free delivery of local fruit and vegetables in Exeter and Devon. They know that, as well as delicious produce, when they order from F. Milford and Sons, they are also getting our knowledge of what is the best seasonal fruit and vegetables to buy at that time, keeping their menus fresh and delicious for their customers.

We are committed to supplying the best quality, West-Country produced fruit and vegetables to our customers, and to ensure that we continue to do so, we regularly review our suppliers and ensure that our supply chains are fully traceable and quality monitored.

To find out more information about the West Country fruit and vegetables that we have available right now, or to put in an order for delivery, contact us on 01392 274 035, or email us at steve@fmilfords.co.uk.

19
Jul
2017

West Country Produce Available Today at F. Milford and Sons

Fresh local produce

At F. Milford and Sons we take great pride in our role as a local, family-run wholesaler. As part of this, we are proud to work closely with West Country producers, delivering their goods to our customers every day.

In the South West, we have a lot of fantastic fruit and vegetable growers and dairy product suppliers. We work closely with them to ensure that the products we sell are the best quality and delicious. And whenever possible, we use our vast supply network in the West Country to source our products, as this cuts down on food miles ensuring that our fruit and vegetables reach us as fresh and delicious as when they were picked.

There are many benefits to buying produce that has been grown in the West Country. As well as supporting local businesses and the economy of the South West, buying local also means that you’re eating produce that is in season and at its best.

The rise of the supermarket, with their year-round availability of fruit and vegetables, may have reduced the perception of seasonality, but there has recently been a surge in consumers desire to know where their food is coming from. This has led restaurants to highlight their use of locally sourced foods on their menus, and we’re happy to be able to supply the restaurants and cafes that buy from us with the best West Country produce available.

From small cafes and restaurants, to bigger establishments such as schools and universities, F. Milford and Sons deliver fresh produce to our customers every day, no matter what their size.

We’re proud to be supporting West Country producers and supplying our customers with the best seasonal produce available. If you would like to find out more about the different West Country products that we have available, including fruit, vegetables and, dairy products, then please contact us today on 01392 274 035.

10
May
2017

Local Asparagus Delivery in Devon

asparagus

At F. Milford and Son’s, we have a great selection of fresh fruit and vegetables that we deliver to local businesses in Exeter and surrounding Devon towns and villages every day. Asparagus has now come into season, which means that we have just started delivering it to our customers.

Asparagus is a great vegetable as it is full of vitamins and minerals; it contains high levels of vitamins A and C, as well as potassium, iron and calcium, which are all essential for a healthy lifestyle.

It also has different characteristics depending on where it was grown; English asparagus is green, French is purple and Spanish is white, because it is grown beneath the soil. English asparagus is usually grown between May-July, but we can source it as early as February and as late as September from our supplier in the Wye Valley.

At Milford’s we source our asparagus from two different suppliers; the one in the Wye Valley and one from the Vale of Evesham.

An interesting fact about asparagus is that it can grow up to 10 cm per day, some people have even claimed that they can hear the shoots growing.

There are lots of different ways that you can enjoy it; you could bake it in a tart, have it as a side with some salmon or even your Sunday roast. Asparagus is also great in risottos, salads, pasta dishes and stir-fries – we’re happy to talk about recipes with customers at any time!

Alternatively, if you would like to talk to us about a delivery of our delicious asparagus in Devon, then contact us today to discuss your needs with us.

20
Apr
2017

West Country Spring Greens and Cabbage are in Season

April sees the arrival of the peak period for the first cabbages of the year, spring greens. Rich in beta carotene and vitamin C, these leafy green vegetables are a delicious way to top up your immune system, and keep your eyes and skin healthy.

F. Milford and Sons source our spring greens and cabbage from Stone, a vegetable supplier in the West Country.

There are lots of great ways that you can enjoy spring greens and cabbage; from stir-fry’s to soups and stews, or you could just have them as a side dish with one of your favourite meals. Here is a very simple recipe which you can use for your spring greens:

Spring Cabbage with Mustard Seeds:

Ingredients:

1 tbsp olive oil

1 tbsp mustard seed

1 small onion, finely sliced,

1 garlic clove, crushed

1 tbsp grated ginger

500g spring cabbage, shredded

Method:

  • Start by heating the oil in a frying pan, then cook the mustard seeds until they are starting to pop. Then add the onion, garlic and ginger and fry until golden. Next, put in the cabbage and stir, ensuring that it is fully coated in the spices. Cook for 5 mins until tender, then season and serve immediately.

 

The best time to buy spring greens and cabbage is from April – June, as this is when they are at their best. To put in an order, or speak to us about any of the other West Country vegetables that we supply, then contact us today on 01392 274 035, or email steve@fmilfords.co.uk.

05
Apr
2017

West Country Rhubarb Season is Here

West Country Rhubarb
West Country Rhubarb

The maincrop rhubarb season has now started, which means South West rhubarb is now in full swing at F Milford’s.

Rhubarb is a complex vegetable as it has two different seasons, ‘forced’ and maincrop.

‘Forced’ rhubarb is grown under pots in the early months of the year within the ‘rhubarb triangle’ – Leeds, Wakefield and Bradford. Maincrop rhubarb can be grown all over the UK and its season runs from March – June. This means that rhubarb is now in season in the West Country, and our South West producers are delivering their in-season rhubarb to Milford’s.

There are several differences between the two different kinds of rhubarb, one main distinction is that ‘forced’ rhubarb is a watermelon colour, whilst maincrop is a deep red. However, there are some similarities as well. Rhubarb leaves, both maincrop and ‘forced’, contain oxalic acid and shouldn’t be eaten, and all rhubarb is too tart to be eaten raw, so must be first cooked with a lot of sugar to neutralise the tart taste.

Although rhubarb is classified as a vegetable, it is treated more like a fruit, and can be enjoyed in a variety of ways; on ice cream, waffles or yoghurt, or even on a salad or fish. There are lots of recipes out there which use rhubarb in different ways.

We thought we would share with you a simple recipe to cook rhubarb, which can be used to accompany a variety of foods.

Roasted Rhubarb:

Ingredients:

55g rhubarb

85g golden caster sugar

Method:

  1. Preheat the oven to 200c. Then rinse the rhubarb and get rid of any excess water. Trim the ends off and cut into little finger-sized pieces. Put the rhubarb in a shallow dish or baking sheet which has sides, then pour the sugar over, toss together so that the rhubarb is equally covered and then arrange so it’s in a single layer
  2. Cover with foil and roast for 15 mins. After the 15 minutes has passed, remove the foil. The sugar should have dissolved, so give it a little shake and roast for another 5 mins or until the rhubarb is tender and the juices are syrupy. When you think, it is ready, test with a sharp knife; the rhubarb should be easy to cut through.
  3. Then all that’s left to do, is enjoy with your favourite accompaniment!
11
Jan
2017

Healthy New Year Recipe Using Fresh Fruit and Vegetables

The start of a new year can mean a lot of different things to people, but at the top of many people’s list is getting fit and healthy, especially after the indulgent Christmas period! At F Milford and Son’s, we only source the best, fresh fruit and vegetables, from as close to the South West as possible. This ensures that they are perfect for creating delicious, healthy meals and kick-starting your healthy new year.

Fresh fruit and vegetables are a great way to introduce key nutrients and vitamins into your everyday life and there are so many to choose from – all with their own benefits and nutrient values. One vegetable that’s been hailed a ‘superfood’, because of its nutrient and vitamin content, is kale.

Kale is packed with vitamins A, K and C – which are important for your eyes, blood and immune system. We source our kale from Thornes farm in Stockleigh Pomeroy, which is a village in Devon located 8 miles outside of Exeter.

There are so many delicious ways that you can use kale in your meals, from smoothies to savoury muffins and lots in-between, a tasty recipe is provided below. This recipe uses kale and other fresh ingredients to create a meal that is healthy but also delicious: perfect on those cold, January days.

Pesto pasta with cherry tomatoes, kale and ricotta:

Ingredients:

–        500g penne pasta

–        200g kale – chopped

–        3 garlic cloves – chopped

–        2 x 400g cans cherry tomatoes

–        Olive Oil – 2 tablespoons

–        Crushed chilli flakes – 1 tablespoon

–        Ricotta – 4 tablespoons

–        Fresh pesto – 4 tablespoons

–        Parmesan, to serve (optional)

Method:

1.     Using a large saucepan, heat the oil and then add the garlic. Cook for 2 minutes, until golden, and then add in the chilli flakes and tomatoes. Season well and then simmer for 15 minutes – until the sauce has thickened and reduced.

2.     Cook the pasta whilst the sauce is simmering –  use the on-pack instructions on how to cook the pasta. Then add the kale to the pasta for the last two minutes of cooking.

3.     Drain the pasta and kale, and then stir into the sauce. When divided into bowls, top each serving with a dollop of ricotta and a drizzle of fresh pesto. You can also add some parmesan if you would like.

If you would like more information about the fresh fruit and vegetables that we have available, please contact us today and we will be happy to help.