Church FarmYour Weekly Newsletter

Friday 1st June 2012

A Note from the Grower

Between our Kitchen Garden and the main Beard’s Oak vegetable field, there is an area called the Forest Garden. This region is planted with a combination of fruit and nut trees, soft fruit bushes, herbs and other useful plants. In principle a forest garden is intended to mimic the structure of a natural woodland, using “layers” of plants of varying heights, all of which will produce edible or useful yield. Thus the upper storey comprises the full-size fruit and nut trees, with successive understoreys of shrubs, herbaceous plants and ground cover. The forest garden might also accommodate edible roots, and climbing plants such as vines or beans. Forest gardens are strongly championed by the permaculture movement, being a highly ecological and low maintenance method of producing high yields of food from small areas of land. In the west the technique was adopted and developed by Robert Hart in the early 1960s, but in fact it is probably the oldest form of land use known to humankind, beginning with prehistoric communities adapting and improving established forests to exploit their useful products.Much of the Amazon rainforest is not utterly wild but shaped partly by human management and design. It is a testament to forest gardening’s resilience that it is still successfully practised all over the world today, mostly in the tropics, such as the “family orchards” of Mexico or the “home gardens” of Kerala in India. Our Forest Garden is still young and developing, and we have added new plants this year, but in years to come it will be an abundant source of good food and a beautiful place for visitors to enjoy.RikImage source: http://en.wikipedia.org/wiki/Forest_gardening

Red Delicious is a particularly sweet apple with a mild tasting flavour. It originated as an orchard apple in America after being discovered in Iowa in the late 19th Century. The apples can be stored in your fridge to keep for longer, especially in warmer weather. Generally they tend to be seen as an eating apple rather than for baking. The main reason for this is that they are quite sweet, and cooking can make them taste overly so. If you are cooking them, add a little lemon juice to give them an extra tartness, but be aware that they will go more mushy than other apples, which makes them better for sauces or soups than pies. They are perfect to chop and add to a fresh summer salad, or as a garnish in a sandwich giving you an extra crunch.

Image source: www.wrensoft.com/zoom/demos/fruitshop/applereddelicious.html

Getting the Best from your Box

Last Sunday we held our first ever Butchery Basics course. The participants were taught by Church Farm’s very own butcher, Danny, who has 20 years of experience. They learnt how to prepare and make sausages, bone and roll a roasting joint and to trim a rack of lamb, plus a host of other butchery basics. It was a fantastic day and the participants went home with the meat they had prepared and lots of great tips and pointers to try out. We will have more Butchery courses coming soon so keep an eye out!

Butchery Basics Success

Caterpillar Music classes for babies and young children offer a unique introduction to music with exciting themes, colourful instruments and amazing puppets. They have had national success and have been providing a fun and creative learning experience enjoyed by thousands of families every week since 2001.

We’re now glad to be able to offer classes for Caterpillars (0-36 months) and Butterflies (36 months - 4 years) every Wednesday from 13th June at Church Farm. The classes will be run by licenced Caterpillar Music leader Angela Hall from 10.30-11.10am.

Booking information is on the Church Farm page of the Caterpillar Music website: http://www.caterpillarmusic.com/

Caterpillar Music Classes!

Church Farm, Ardeley, Stevenage, Hertfordshire, SG2 7AH, T: 01438 861 447E: info@churchfarmardeley.co.uk www.churchfarmardeley.co.uk

What’s in my box next week?

MEAT (small boxes)

Farm VarietySausages, beef roasting joint, pork stir-fry strips, minced beef, back bacon, BBQ pork ribs

Lean Cuts (NEW FOR 2012)Skinny sausages, skinless chicken fillets, extra lean minced beef, extra lean diced lamb

Premium SelectionSausages, beef topside roasting joint, back bacon

VEGETABLESExtra Small (6 varieties)Potato (white sante), carrot, onion, tomato, spinach, beetroot

Small (8 varieties)Aubergine, cucumber, courgette

Medium (10 varieties)Fennel, Calabrese

Large (12 varieties)Yellow pepper

Extra Large (15 varieties)Mangetout/broad beans/shelling peas, new potato, radish

FRUITBananas, rhubarb, mangos, peaches, nectarines, lemons

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

Book a table today to avoid disappointment on 01438 861 350!

Join us for the Jubilee WeekendMid week fixed price lunch - 2 courses

for £12, coming soonSpecial Offers:

“Pimms & Pitchers” in celebration of Summer - free cheesy chips with every

pitcher of Pimms, lager or bitterCelebrate your birthday with us and get a free bottle of wine for each table of 6 or

more people.

www.thejollywaggoner.co.uk

Waldorf SoupThe classic salad in soup form. Other great garnishes for celery soups include a scattering of fried chorizo crumbs or crisp bacon; crumbled blue cheese; or large croutons, fried until crisp in olive oil, sprinkled with grated parmesan or hard goat’s cheese and lightly toasted.Serves 4

IngredientsFor the soup100g butter 1 large onion, peeled and finely chopped 3 medium floury potatoes, peeled and cut into 1.5cm cubes1 head of celery, finely sliced, leaves reserved1 bay leaf900ml chicken stockSalt and freshly ground black pepper 80ml double cream (optional)To finish40g walnuts1 crisp eating apple20g butter

MethodMelt the butter in a large saucepan over medium-low heat. Gently fry the onion until soft and translucent (about 10 minutes). Add the potatoes, celery and bay leaf, stir for a couple of minutes, then add the stock. Bring to a boil, season and simmer for 20-30 minutes, until the veg are tender. Remove the bay leaf and liquidise or sieve the soup to a smooth purée.Warm a frying pan over a medium heat and toast the walnuts for three to five minutes, stirring frequently, until fragrant. Tip into a bowl. Quarter and core the apple, and cut into eight slices. Warm the butter in the same pan over medium heat and sauté the apple slices just until they take on a little colour.Pour the soup into a clean pan, stir in the cream and finely chopped celery leaves, and adjust the seasoning. Heat through without letting it boil. Ladle into warm bowls and serve with the apple and walnuts on top.

http://www.guardian.co.uk/lifeand-style/2011/jan/08/celery-recipes-hugh-fearnley-whittingstall

We have run Animal Care courses at the farm for North Herts College students since September of last year. All of the students have worked really hard on the assessments and they are all now completed! Early indications from the external examiners have been that they are both impressed by our students’ work and with the quality of provisions for them at the farm.

Students have learnt how to care for our animals by undertaking health checks, putting down bedding and learning to feed them properly. They have also learnt about the traditional breeds of animals that we have here at the farm. Next September, we will welcome back many of the students who have chosen to do a second year course at the farm, as well as new students who have already had their taster days with us. We are already looking forward to it, but first we hope they all have a nice, relaxing summer break!

Rural Care Course Completion!

Saturday 16th June - Rural Care Fundraising Evening - live music and Ceilidh from 7.30pm, plus a BBQ of farm food to tuck in to.

Saturday 28th July - 1st Annual Beer Festival featuring at least 10 guest ales from noon onwards.

Events at the Jolly Waggoner

20% off all frozen meat and 20% off sausages!That’s two fantastic offers from our butchers,available now in the Church Farm Store.

Deals of the Week