Village Green News - Spring 2025

A very overdue missive from VG HQ after what has felt like a bit of an emotional rollercoaster start to 2025. And also a very warm welcome to all our new subscribers too. Having thought we had found new owners for our little cafe, the sale fell through and there has been a little period of adjustment to plans changed and new directions paused. Everything is a learning opportunity and this was no exception!

The wonderful reaction from you brilliant folk, my team and suppliers is well, you’re really rather happy that we are still doing what we have been doing for over a decade. I genuinely believe I’m where I’m supposed to be for now, so am channelling a little frustration into creativity and positivity and still aiming to deliver the best cafe experience we can.

New Bakes & Old Favourites

In other Village Green news...look out for a gorgeous Swedish Apple and Cardamom Cake and the return of old favourites too that have been absent. If you have a bake you’ve missed send us a message and we’ll do what we can to get it back in the counter.

Interesting Nutrition Podcast

As a lover of a podcast I have just listened to Davina Mcall chatting with the nutritionist Federica Amati - if you have are interested in nutrition, your gut microbiome and living well it’s an hour well-spent. Not only does it inform what we eat at home but also what I plan at the cafe. Our salads have so many more ingredients than you probably think - our green salad when you include the seed sprinkle has 10 ingredients - all brilliant for variety. We incorporate nuts Into many of our bakes and salads and these add flavour and texture but are a great source of fibre. Coffee also has some very well established benefits which are highlighted in this podcast too. The title is slightly misleading - Can your diet reduce the risk of Alzheimer's? - it seemed more focussed on mythbusting and current evidence based research. So that coffee break with a mate is probably doing you more good than you realise.

Retail Therapy

We are delighted that Ann and John of Dawsons Yard will once again be showcasing their gorgeous plants in the coming weeks - the cold spell has delayed things a little but look out for their beautiful Spring Bulb pots in the next couple of weeks. More retail therapy can be found in Eyam at Delightful Living in Eyam Hall Courtyard - why not take a gentle stroll up the road and browse their Mother’s Day gifts and gorgeous homewares.

Getting Into Nature

The blue skies have been the best tonic - walking the dogs in daylight, noisy birdsong and trees in bud are so uplifting after the long Winter. Although I don’t get out every day into nature, I am trying to prioritise that time because it really does make a difference to how I feel. As many folk have said - you only regret NOT walking or running, never that you have.

Opening Hours

I have been wondering whether there is appetite for VG opening all week - if we opened on Wednesdays and Thursdays in the coming weeks would that be welcomed even if just for drinks and bakes? Click on the poll, below to let us know!

Should we open all week?

YES PLEASE!
NO THANKS

New Coffee Packs

Our brilliant local coffee suppliers Cuppers Choice have also been busy working on our retail coffee packs and will be available to buy at the cafe very soon. Find out more about them here.

So having kept this relatively brief, for me, I wish you all an optimistic Spring and send the warmest wishes. I've added another of our favourite recipes (Orzo Pasta Salad) which I hope you enjoy. Thank you for continuing to support our family business and creating this community and connection which means so much.

With love,

Sara

Recipe - Orzo Pasta Salad

250g orzo pasta

Fresh pesto. (Bought or made - Jamie Oliver has a good recipe online)

250g cherry vine tomatoes

Juice of one lemon

Salt and pepper

Torn basil (optional)

Olive oil

Frozen peas, a handful (optional - if using, cook briefly in boiling water and add at the end).
Halve the cherry tomatoes, lay cut side up on a baking tray. Drizzle with olive oil, seasoning with sea salt and fresh ground pepper and roast for around 15 mins at 180 degrees until soft and starting to colour but still holding their shape.
Meanwhile cook the pasta according to the packet instructions in salted water. Drain and refresh under running water until most of the heat has gone.
Stir through a good glug of olive oil and the fresh pesto and lemon juice.
Season to taste.
Will keep in the fridge for up to 3 days and makes a great side dish.

Don’t be put off by making your own pesto - it can be done in a food processor and we substitute flaked almonds for pine nuts which can be pretty expensive at the moment. Cashews are also great.