Church FarmYour Weekly Newsletter

Friday 6th July 2012

A Note from the Grower

The Mystery of the Singing PolytunnelsLast week, when flaming June decided to actually flame for a while, it became necessary to ventilate our polytunnels for once. The tunnels are designed so that the lower part of the polythene cladding can be rolled up, exposing a secondary wall of green plastic mesh. This allows air to circulate freely inside the tunnel, lowering the temperature a little (even tomatoes and peppers don’t like it too hot), and preventing the development of fungal diseases that might thrive in the stagnant air of a sealed environment. Late one morning, while picking salad from one of these open tunnels for the pub and café, I was suddenly chilled to the bone by a strange and ghostly resonance. The sound of a thousand ethereal voices, singing in an unknown and ungodly language rang all around, seemingly from a distance, yet somehow close to the ear at once. This phantom choir harmonised beautifully one moment, but became eerily dissonant the next, causing a cold shudder of disquietude in any upon whose ears the ghastly sound fell. What were these unearthly choristers, from where did they come and what message did they seek to convey? Were they the imprinted memories of past growers, imploring us to “…not do it like that….do it like this”? Or the spirits of a million murdered molluscs, ruthlessly divided or drowned by the gardener, returned to enact a grisly revenge on their nemesis?Naaah, it was just the wind, blowing and humming through that open netting wall, but creating a remarkable sound nonetheless.Or was it……?Rik

Aubergines can come in all manner of shapes and sizes, with the purple elongated ones being most common in this country. The whole of the fruiting body is edible, though the small soft seeds can be quite bitter as they contain nicotine (aubergine is in fact the most nicotine-rich edible plant, but you’d still have to eat 9kg of them to get them same amount as is in a single cigarette).

They’ll keep for around 4-6 days in the fridge, and can be frozen if peeled and blanched first (with a little lemon juice in the water to prevent the flesh from going brown).

The modern varieties don’t have the bitterness that aubergines used to have, so salting is not generally needed to draw this out. The main problem that people tend to have with them is that the flesh absorbs a lot of fat. This is good for a rich sauce, where the aubergine can carry a lot of flavour, but not great when you want a light, simple dish. You could roast or BBQ marinated aubergine in order to cook it without too much oil. One of the farm workers here, who is originally from Malaysia, cooks aubergine in a little butter, and leaves the lid on the pot so that the watery plant steams itself (he also pops cinnamon sticks in with it, which is a delicious addition).

For a soft whole-cooked aubergine, rub with oil and pop in a pre-heated oven, 200oC for about 25 minutes - until soft when pierced with a knife.

Getting the Best from your Box

It’s now the peak of the season for our bumper crops of strawberries and broad beans. In spite of this year’s weather, these two have done incredibly well under the care of our expert horticulture team.

We’d like to invite you to come down and pick your own delicious fruit and vegetables.

Get dressed in your gardening gear and collect a basket from the Farm Store. Once you’ve gathered what you want, come back to the store to get it weighed.

Pick Your Own at Church Farm

Keep an eye out in store for a new range of Church Farm jams and chutneys, all hand made on site. Amongst the first ones being created are a rich strawberry jam and a delicious thick cut marmalade. Watch for new items appearing throughout the growing season, giving you another way to enjoy tasty local produce.

New Preserves at Church Farm

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, pork joint, diced beef stir fry, minced beef, back bacon

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

Premium SelectionSausages, pork loin joint, back bacon

VEGETABLESExtra Small (6 varieties)Potato (cara), carrot, onion, spinach, red pepper, red batavia lettuce

Small (8 varieties)Beetroot, cucumber

Medium (10 varieties)Broad beans, spring onions

Large (12 varieties)Pointed cabbage, mixed salad

Extra Large (15 varieties)Celery, dwarf french beans, mushrooms

FRUITApples (gala), strawberries, kiwi, nectarines, currants, rhubarb

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!

Special Offers for Booked Tables:“Pimms & Pitchers” in celebration of

Summer - free cheesy chips with every pitcher of Pimms, lager or bitter

Celebrate your birthday with us and get a free bottle of wine for each table of 6 or

more people.

www.thejollywaggoner.co.uk

Tuesday 10th July - Morris dancing in the evening

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

Events at the Jolly Waggoner

About a month ago, Rural care moved some of our lovely laying hens into a pen with a very handsome cockerel. We collected the eggs every day and incubated them. The charm and good looks of the cockerel have obviously paid off as we have had our first batch of chicks hatch within the last week. These are the first laying hens we have hatched ourselves at Church Farm. They will be a mixture of Black Rocks, Rhode Island Reds, Cuckoo Marans and White Leghorns, they are very small and extremely cute! If you’re visiting the farm, don’t forget to peek into the chick shed!

Rural Care Rear Chicks

Apple & Pear ChutneyFor a great accompaniment to pork dishes, especially cooked hams.Ingredients6 pears, cored and cubed3 apples1 large onion, finely chopped10 cherry tomatoes, quartered400g brown sugar150g sultanas75g dried apricots, chopped500ml cider vinegar250ml still cider, or dry white wine1 tbsp grain mustard2 cloves garlic, finely choppedHalf tsp ground cinnamonHalf tsp ground cardamom1 tsp dried sage1 tsp dried oregano

Method1. Place all the chutney ingredients in a large stainless-steel saucepan. Cook gently over a very low heat, stirring often, until all the sugar has dissolved.

2. Continue to simmer, stirring now and then, for around 1 and a half hours, by which time the mixture should have thickened.

3. Spoon the chutney into warm sterilized jars, seal with vinegar-proof tops and store in a cool dark place. Stored this way it should keep for up to 6 months. Once opened, however, it should be refrigerated and consumed quickly.http://uktv.co.uk/food/recipe/aid/511785

Rozelle, a member of staff who works with Rural Care, has sent this note in to be included in the newsletter :

I came to work at Church Farm in 2009 as a strict vegetarian. As a child, my mother had scared me with stories of caged hens and intensively reared pigs, and I stopped eating meat at the age of 7. However, when I arrived at Church Farm 20 years later, I saw that it was a place where the animals were reared to high welfare standards, with all of them living a free range existence and being well cared for throughout their lives. Over my two years here, I have slowly integrated meat back into my diet (starting with bacon, obviously). Last Sunday, Danny the butcher recommended I slow cook a pork shoulder joint for 4-5 hours with a little water in the pan. The joint was beautiful, the meat fell away from the bone, and it was absolutely delicious! For me though, the important things are high welfare and traceability. I really appreciate being able to see where my meat comes from, and also being able to get the best out of it through the fantastic personal service of the butchery team. I’m glad that by shopping here I get to support that.

Note From a Former Vegetarian