17/02/12 Church Farm Weekly Newsletter
2
Church Farm Your Weekly Newsletter Friday 17th February 2012 A Note from the Grower Rik is away this week for a well earned half term break, which gives me a chance to talk about worms. Pictured above are the five reclaimed bins which make up our Worm Farm. We’re working on breeding worms here with the view to feeding them to our chickens. T hey’re a valuable source of protein, and the resulting “vermicompost” or “Black Gold” in which the worms live can be used to help the vegetables grow in the spring. In the wild, some worms eat dead plant material that is full of bacteria and fungi, and also particles of soil containing other small living organisms. All these things are mixed up in the belly of the worm, and what comes out the other end is a rich source of beneficial microbial life. T his improves soil structure and texture, makes nutrients available to plants, and improves disease resistance. In our worm farm we use food waste that decomposes, and the worms eat the decayed matter, which is teeming with useful bacteria. Worm farms are an ideal way of recycling food waste all year round, with the advantages of free fertiliser and fishing bait. T here are various different species of worms which are suited to worm farming distinct from the common garden earthworm (Lumbricus terrestris), such as the tiger worm, the European nightcrawler and the red wiggler. So why not set up your own worm farm to recycle all the peelings and choppings from the contents of your veg box, and enhance the health of the soil in your garden in the process! Luke This week, we’ve been very grateful to receive a recipe that Sue, one of our box scheme members, found online and recommended to us. We’re always glad to get input from our customers, and we’re especially happy to have been sent a recipe that uses two of our most challenging vegetables. Both kohl rabi and celeriac can be cut up and roasted, or popped into stews to bulk them out, but it can be hard to find something really great to make with them, and reluctant veg-eaters are hard to convince to give these a go. However, the farm workers who live here on-site made a batch of these rostis as soon as the recipe was sent in (using regular flour instead of chick pea, and rosemary instead of parsley, which didn’t cause any problems), and they all agreed that the results were terrific! Serves 4-6 as a side-dish Ingredients 1 small celeriac (325-3250g) ½ Kohlrabi (100g approx) 50g chick pea flour handful of parsley, thinly sliced 1 egg 2 tablespoons cold water 1 tsp celtic sea salt 1 tsp black pepper Olive oil for frying Method Peel the celeriac and kohlrabi. Chop into bits and bung into food processor – or hand grate if feeling particularly authentic. Add flour, parsley, beaten egg, water, salt and pepper. Process or mix well. Heat oil in frying pan over medium heat. Drop tablespoons of the mixture into the hot oil and cook for 2-3 mins each side until cooked through. They will probably need to cook in batches, so have somewhere warm to keep cooked rostis in. Recipe of the Week: Kohl Rabi and Celeriac Rosti This Mother’s Day, we’re taking bookings for meals in both our cafe and the Jolly Waggoner pub. The cafe is an incredibly popular venue for Mother’s Day, so early booking is essential. You can come for breakfast (9am) or lunch (12pm and 3pm). Please choose your sitting and call us on 01438 861 447 to book. If you want an evening meal instead, why not come along to the Jolly Waggoner and have a lovely fire-side setting for your celebration. Celebrate Mother’s Day at Church Farm http://www.clareharding.com/kohlrabi-and-celeriac-rosti/
-
Upload
agrarian-renaissance -
Category
Documents
-
view
213 -
download
0
description
Check out our weekly newsletters - published every Friday - which include information about the Farm, Café and Store and events and workshops. You’ll also find lots of facts and figures, hints, tips and recipes, and up to date articles on important issues, such as animal welfare and climate change. If you have anything important you’d like to share, please contact us!
Transcript of 17/02/12 Church Farm Weekly Newsletter
Church FarmYour Weekly Newsletter
Friday 17th February 2012
A Note from the Grower
Rik is away this week for a well earned half term break, which gives me a chance to talk about worms. Pictured above are the five reclaimed bins which make up our Worm Farm. We’re working on breeding worms here with the view to feeding them to our chickens. They’re a valuable source of protein, and the resulting “vermicompost” or “Black Gold” in which the worms live can be used to help the vegetables grow in the spring. In the wild, some worms eat dead plant material that is full of bacteria and fungi, and also particles of soil containing other small living organisms. All these things are mixed up in the belly of the worm, and what comes out the other end is a rich source of beneficial microbial life. This improves soil structure and texture, makes nutrients available to plants, and improves disease resistance. In our worm farm we use food waste that decomposes, and the worms eat the decayed matter, which is teeming with useful bacteria. Worm farms are an ideal way of recycling food waste all year round, with the advantages of free fertiliser and fishing bait. There are various different species of worms which are suited to worm farming distinct from the common garden earthworm (Lumbricus terrestris), such as the tiger worm, the European nightcrawler and the red wiggler. So why not set up your own worm farm to recycle all the peelings and choppings from the contents of your veg box, and enhance the health of the soil in your garden in the process!
Luke
This week, we’ve been very grateful to receive a recipe that Sue, one of our box scheme members, found online and recommended to us. We’re always glad to get input from our customers, and we’re especially happy to have been sent a recipe that uses two of our most challenging vegetables. Both kohl rabi and celeriac can be cut up and roasted, or popped into stews to bulk them out, but it can be hard to find something really great to make with them, and reluctant veg-eaters are hard to convince to give these a go.However, the farm workers who live here on-site made a batch of these rostis as soon as the recipe was sent in (using regular flour instead of chick pea, and rosemary instead of parsley, which didn’t cause any problems), and they all agreed that the results were terrific!
Serves 4-6 as a side-dishIngredients1 small celeriac (325-3250g)½ Kohlrabi (100g approx)50g chick pea flourhandful of parsley, thinly sliced1 egg2 tablespoons cold water1 tsp celtic sea salt1 tsp black pepperOlive oil for frying
MethodPeel the celeriac and kohlrabi. Chop into bits and bung into food processor – or hand grate if feeling particularly authentic. Add flour, parsley, beaten egg, water, salt and pepper. Process or mix well. Heat oil in frying pan over medium heat. Drop tablespoons of the mixture into the hot oil and cook for 2-3 mins each side until cooked through. They will probably need to cook in batches, so have somewhere warm to keep cooked rostis in.
Recipe of the Week: Kohl Rabi and Celeriac Rosti
This Mother’s Day, we’re taking bookings for meals in both our cafe and the Jolly Waggoner pub.
The cafe is an incredibly popular venue for Mother’s Day, so early booking is essential. You can come for breakfast (9am) or lunch (12pm and 3pm). Please choose your sitting and call us on 01438 861 447 to book.
If you want an evening meal instead, why not come along to the Jolly Waggoner and have a lovely fire-side setting for your celebration.
Celebrate Mother’s Day at Church Farm
http://www.clareharding.com/kohlrabi-and-celeriac-rosti/
This weekend, we’ve got a special pancake day event at the farm. Get prepared by coming to collect half a dozen eggs from our chickens! Pre-booking is necessary for this event, which takes place on both Sautrday and Sunday at 11am-12pm. It’s £4.95 per child (free for supervising adults).
Every week at the Jolly Waggoner, we have a guest landlord slot on Tuesdays. If you or someone you know would like to be our landlord for the night, please let us know (01438 861 350). From authors to MPs, we’d love to have you join us, and also choose the charity that we donate a portion of our drinks takings to.
Church Farm, Ardeley, Stevenage, Hertfordshire, SG2 7AH, T: 01438 861 447E: [email protected] www.churchfarmardeley.co.uk
What’s in my box next week?
MEAT (small boxes)
Farm VarietySausages, whole chicken/breast, diced pork, beef mince, back bacon
Lean Cuts (NEW FOR 2012)Skinny sausages, skinless chicken fillets, extra lean minced beef, supertrim diced beef
Old English CutsChicken liver, whole chicken/breast, pork hock, stock pot bag
Premium SelectionSausages, whole chicken/breast, back bacon
VEGETABLESExtra Small (6 varieties)Potato, carrot, onion, chard, cavolo nero, artichoke
Small (8 varieties)Leek, parsnip
Medium (10 varieties)January king cabbage, fennel
Large (12 varieties)Courgette, swede
Extra Large (15 varieties)Calabrese, red pepper, aubergine
FRUIT (extra large box)Apples (red pippin), bananas, pears (worcester triumph), mangos, oranges, kiwis
Please note that these are standard items and are subject to change. If you have asked not to be supplied with a particular item, a substitute will be provided in your box.
Real Ales: Real Food : Warm Welcome at the
Jolly Waggoner
Now taking bookings for Mother’s Day. Book a table today
to avoid disappointment! Call 01438 861 350
www.thejollywaggoner.co.uk
Aubergines are best stored in the vegetable drawer of your refrigerator, without plastic wrapping around them. As for cooking, some recipes suggest salting aubergine flesh to draw out its bitterness. However, modern varieties are much less bitter so this is no longer necessary unless you’re frying them. Aubergines soak up oil like a sponge, and salting can help to reduce that. To salt: cut the raw aubergine into slices and sprinkle the cut surfaces with salt (about ½ tsp for 500g). Place a in colander for 30 minutes, then rinse the flesh and squeeze out excess moisture, then pat dry.An easier option might be to dip slices in beaten egg, then into flour or bread crumbs before frying. Or try baking the aubergine whole, to produce a soft flesh that’s easy to mash or puree and can be used to make Baba Ganoush and Poor Man’s Caviar. Pierce the aubergine with a fork to prevent it exploding and bake until soft to the touch (30 to 40 minutes at 200°C ). If you’ve got more aubergine than you can cook, cut it into chunks then blanch or steam it before freezing.
Getting the Best from your Box
Summer in Winter ChickenServes 4Ingredients1 tbsp olive oil4 boneless skinless chicken breasts200g cherry tomatoes3 tbsp pesto3 tbsp crème fraîchefresh basil , if you have it
MethodHeat the oil in a frying pan, preferably non-stick. Add the chicken and fry without moving it until it takes on a bit of colour. Turn the chicken and cook on the other side. Continue cooking for 12-15 mins until the chicken is cooked through. Season all over with a little salt and pepper. Halve the tomatoes and throw them into the pan, stirring them around for a couple of minutes until they start to soften. Reduce the heat and stir in the pesto and crème fraîche until it makes a sauce. Scatter with a few basil leaves if you have them, then serve with rice and salad or mash and broccoli.
http://www.bbcgoodfood.com/recipes/1521/summerin-winter-chicken
Upcoming Events
This week our latest student from Hatfield University started their placement with Rural Care. It will last for 4 months and give her a chance to gain more experience supporting people with learning disabilities, as well as teaching her some basics about farming! We are lucky enough to see the return of Paul next week, also studying at Hatfield, who will be with us for another 6 weeks. Our co-farmers really benefit during these placements as there is an extra person to help them in whatever tasks need doing. Tasks this week have included coppicing (cutting down to ground level) some of the smaller trees in our woodlands. This allows more light to penetrate the canopy, giving dormant seeds in the ground more chance of growing. You never know what seeds may be lying in an old woodland like ours, but whenever you coppice it adds a different structure and habitat to your woodlands, so it is great for wildlife in addition to providing a sustainable source of fuel.
New Helpers at Rural Care
