September at Hockey’s Farm Shop: The Season Shifts

By Megan Cameron, 5 min read

September at the farm is always a turning point. The pace of summer slows, children head back to school, and the fields and hedgerows start to show the first signs of autumn. At Hockey’s Farm Shop, we notice it not just in the air but in the produce coming through the doors and in the conversations with our customers.

This is the month where quick suppers give way to heartier meals, where barbecues are swapped for roasting trays, and where shopping locally makes the most sense. Eating with the seasons isn’t a trend here – it’s just how we work.

Back to School, Back to the Kitchen

For many families, September is a reset. After weeks of juggling summer holidays, meals need to get back into some kind of routine. That doesn’t mean it's boring! A tray of sausages in the oven, a pan of stew on the hob, or a simple steak supper can be as easy as it is satisfying.

And when the food is this good, even weeknights feel like something worth sitting down for.

What’s Fresh Right Now

The shop shelves are heavy with late-summer produce and the first hints of autumn. Isle of Wight tomatoes are still coming in, plump, red, and full of flavour. Courgettes, parsnips, and purple cauliflower are at their best, while the first crisp apples of the season are starting to arrive.

We like to think of September as the crossover month: there’s still the brightness of summer fruit and veg, but with the sturdier, more grounding crops edging in. It’s the ideal time to fill a basket with variety and cook food that tastes of the moment.

Award-Winning Rare Breed Pork

We’re proud to share some big news from the Great Taste Awards 2025 – our Rare Breed British Lop Pork sausages, spare rib of pork, and pork loin joint are all winners. These aren’t just good cuts; they’re officially winners as some of the very best you’ll find.

The sausages are a weeknight staple with depth of flavour that elevates even the simplest meal. The spare rib of pork is perfect for slow roasting until tender, with crackling that speaks for itself. And the pork loin joint delivers that balance of lean meat and succulence that makes for a Sunday roast worth gathering around.

When you buy rare breed, you’re supporting traditional farming that puts quality and welfare first. These awards are proof that the difference shows up on the plate.

Behind the Butcher’s Counter

Step up to the butcher’s counter and you’ll find Graham and Tom ready with advice, cuts, and recipe ideas. This month brings new season venison – lean, full-flavoured, and ideal for warming dishes as the evenings draw in. We’ve also got côte de boeuf for when you want to make a statement at the table, and even goat, a versatile and underrated meat that’s well worth trying if you haven’t before.

Of course, our counters are also stocked with the staples – lamb chops, pork belly, and marbled steaks that never disappoint. Graham and Tom are always happy to guide you, whether you want something quick for a weekday or a joint for a slow Sunday cook.

More Than Meat and Veg

Inside the shop, it’s not just about the farm’s own produce. We’re stocked with the best from our region, from Flack Manor and Downton Brewery beers to bottles of wine that pair perfectly with a weekend roast. On the cheese counter, don’t miss Lyburn Mature, a local favourite that’s rich, nutty, and always welcome on a cheeseboard.

These extras are what turn a shop visit into something more, you come for the veg and meat, and leave with the makings of a proper meal, glass included.

Stop by the Farmyard Café

And if you’ve come all the way to the farm, why not make time for breakfast or lunch in the Farmyard Café? It’s a relaxed spot to refuel before or after your shop. Don’t miss our Hockey’s Hungry Breakfast and if you’re here before 10am, it’s half price. A proper way to start the day, whether you’re stocking up for the week or just passing through.

Holding Onto the Warmth

We’ve been lucky with a few golden afternoons and hopefully we will have another Indian summer. It’s a gift at this time of year, a chance to squeeze in one more barbecue or eat supper outdoors before the evenings close in. If you’re thinking of firing up the grill, our award-winning pork sausages or a thick côte de boeuf are hard to beat.

But if the evenings turn cooler, that’s no bad thing either. A slow-cooked venison casserole or roast pork shoulder makes September cooking some of the most rewarding of the year.

Visit Hockey’s This Month

The change of season is best seen and tasted in person. Come and see what’s new on the shelves, pick up something special from Graham and Tom at the butcher’s counter, and take home flavours that match the time of year. 

At Hockey’s, September is a month of transition, but also of abundance. The best of summer still lingers, and autumn is just beginning to show its hand.

And next week? We’ll be talking about pannage, a true New Forest tradition worth celebrating.