The Food Initiatives GroupInside

n Community Food Initiative Spotlightn Nottingham Community Cafe Networkn Local Food at Affordable Pricesn Community Protection Advice for Allotment Holdersn And much more…

autumn2011

Editorial Communities For Health / FIG Small Grants2

Welcome to the autumn issue of the newelectronic FIG magazine. I would like totake this opportunity to introduce myself.As FIG’s new Project Officer I have a wealthof food business and communityregeneration experience to bring to thisexciting post - along with enthusiasm,passion, a love for seeking outopportunities for new food projects andgood communication skills. Over the lastdecade I have co-developed Ecowork’s‘FRESH Ingredient’ project, projectmanaged the nationally acclaimed Foodand Drink Forum initiative, Enterprise inFood, which supported 80+ people to setup micro food businesses acrossNottinghamshire; set up Maingredientwhich created and delivered the EuropeanSocial Funded project, Mobile Food School- a crepe and juice market stall businessand class room based training aimed atsupporting socially excluded individuals todevelop practical food business skills. Mostrecently I developed community cafébrand, Talking Point and will shortly beworking to develop a local music strandfor the newly revamped Sneinton Market.

You will see that in this edition we haveupdated the local food section to includenot only Farmer’s Markets but urbancommunity food initiatives – projectsproviding fresh produce at affordableprices on your doorstep. With Christmasand other celebrations only weeks awaywe have an extended events section foryour perusal.

In this issue we celebrate the great work ofThe Partnership Council and their ‘GreenPower Team’ programme and introduceMarsha Smith, social entrepreneur andvisionary who has recently set up a muchneeded community café, Secret KitchenCafé in Sneinton.

From a food policy angle we take a look atthe rising levels of childhood obesity andbring you an article from Nottingham CityCouncil’s Food Safety Team which reviewssome of the key principles around the safehandling of food. There’s our regularfunding opportunities round up andinformation on the Communities forHealth/FIG Small Grants scheme alongwith a selection of recipes for you to tryout.

Remember you can download previouseditions of the magazine from the FIGwebsite. Don’t miss our next edition whichwill give a full round up of all successfulsmall grant applicants for the 2011 periodreviewing how the fund has helped themand where they’re at now. We will also belooking in some detail at the concept ofeating food for optimum energy.

Happy festivities!

Shona MunroFIG Project Officer

People in Nottingham are being giventhe opportunity to bid for small grantsof up to £1000 to improve health,wellbeing and access to food in localareas.

The Communities for Health / FIGsmall grants can be used to helpdevelop new activities or expandcurrent projects aimed at people whoare most likely to experience poorhealth outcomes and poor access tofood.

If you have an idea which will help toimprove health and access to food inthe community that you work withthen we would love to hear from you.

The grants fund is open to a widerange of groups and organisationsincluding children’s centres,community centres, youth or playgroups, parent and toddler groups,schools, residential settings and faithgroups etc. which are based withinNottingham City.

For an application pack please contact:The Food Initiatives Groupc/o Groundwork GreaterNottinghamDenman Street EastNottinghamNG7 3BX

Email:shona.munro@groundwork.org.uk

Please note that this is open toNottingham City based groups clickhere for a Nottingham City boundarymap:

http://www.nottinghamcity.gov.uk/CHttpHandler.ashx?id=26822&p=0

For more information and todownload a pack follow the link:

http://www.eastmidlands.groundwork.org.uk/greater-nottingham/what-we-do/fig.aspx

Do you have an idea which will improve health and access tofood?

Community Food Initiative Spotlight: Green Power Team4

GREEN POWER TEAM: GrowingMotivation and Inspiration

Our ‘Green Power team’ is aninnovative, holistic and excitingenvironmental volunteering projectsupporting unemployed NottinghamCity residents and helping them to getback into work. The volunteers on theteam come from all walks of life –women and men with all kinds ofstrengths, talents and experience –who have either been maderedundant recently or been out ofwork for a number of years. The teamis led by an experienced horticulturistand helps green projects acrossNottingham start-up, maintain ordevelop their sites. As a group theteam makes a significant difference inthe community whilst learning a widevariety of skills including sowing,planting, organic pest control,composting, soil preparation andamelioration, harvesting, pruning,weeding, making wooden planters,etc. The team members gain valuablehands-on experience in the fields offood growing, horticulture andgardening but also have theopportunity to gain qualifications. TheGreen Power team’s input not onlyhelps smaller green projects receive

much needed help but alsocontributes to an increase in local foodgrowing and to Nottingham becominga greener city. The volunteers valuethat being part of the team keepstheir CV active so there’s no gaps,makes them feel empowered andconfident, whilst making new friendsand being part of the community.Green Power team member Elainesays: “Being part of the Green PowerTeam is a great contrast in my week. Itempowers me to be more focused inthe other days when job searching

Growing Motivation and Inspiration

and looking for work. It’s greatmeeting new people and workingtogether as a team. We all havedifferent skills and learn from oneanother. Also learning somethingpractical outdoors that brightens myoutlook and is beneficial to the

community”.

To find out more please contact Doriat the Partnership Council charity tel.:0115 970 8200 or e-mailDori@partnershipcouncil.co.uk.Website:www.partnershipcouncil.co.uk

Nottingham Community Cafes Network6

The Nottingham(shire) Community CafeNetwork (NCCN) is an association ofindividuals and organisations that runcommunity cafes across Nottinghamshire. Acommunity cafe is defined as a 'Third Place'which, according to sociologist RayOldenburg, is a place free or inexpensive;food and drink, while not essential, areimportant; highly accessible: close-by formany (walking distance); involve regulars –those who regularly go there; welcomingand comfortable; both new friends and oldshould be found there. Pubs used to bethese kind of places but now there are farfewer of them, and they are also nowinaccessible for many due to high prices,and even the very fact that they servealcohol.

So community cafes can be the places where'community happens'. Our Network, NCCN,supports new community cafes as well asallowing sharing of best practise and usefulinformation across the membership.Community cafes are not generally in directcompetition with each other and tend to be runby like minded people so networking, sharingand joint partnership work should be easy! Toget involved, talk about your cafe, even if it isonly an idea, contact us through our websitehttp://nccnetwork.wordpress.com

In this edition we meet up with Marsha Smith,the passionate and energetic social entrepreneurbehind The Secret Kitchen Café in Sneinton; nolonger such a secret, Marsha spills the beans onhow the café came about.

Marsha what inspired you to set up a cafein your community?

Because I could see as a Sneinton resident, thatthere was a desire for a local cafe in some form.There was nowhere to have a good cup ofcoffee here. We have a windmill, we have afestival, we have a dog grooming parlour- butno cafe! I knew it'd take off if somebody justgot something going... I took the leap anddecided that instead of keeping on attendingmeetings and wondering when somethingwould happen that I'd have a go myself. I alsowanted to see money being cycled through alocal business rather than through the citycentre, and mainly because I wanted to work formyself and to inspire my daughter.

What were the process steps you took toget from idea to fully 'making it happen'stage?

A lot of cycling around Colwick lakes pondering,a few business meetings where I shored up myconviction that an off-Sneinton Dale venue wasviable, a no-fried-eggs policy was viable and ano-competition approach was viable. Basically Iwent in the opposite direction of whateverybody was telling me because I believed inmyself and because if those things were thekeys to success locally, then someone wouldhave already have done it. So, after digging myheels in according to my vision I submitted abusiness plan, borrowed some money, startedstashing chutney and buying up vintageteapots. In all honesty, when something is theright thing, it just unfolds very easily. There wasa lot of planning, thinking, sorting and siftingbut it all happened because I had self-belief andpeople were supportive of that once they'd letgo of what they thought would be successful.

How much money did you invest in settingup the cafe?

£1000 personal loan and my Back To Workmoney of £250.

What were your working circumstancesprior to the cafe start-up?

I was made redundant in 2010 and had beenpottering, cooking, volunteering and cyclingabout a lot after that. Before that I worked withAsylum Seekers and was teaching SocialSciences at Uni.

How are you making the project pay?

By selling good quality, rationally priced foodand drinks to people and by keeping a simplemenu. I don't hold a lot of stock and believethat when it's gone, it's gone. I make whatlooks good, smells good, what is seasonal andwhat the weather or timescales demand. Ibasically cook to suit myself and don't get toostressed. The project pays because people areattracted to that energy. I have been luckyenough to get a space where kids can runaround, people can meet without being rushedthrough and of course, because people wantlocal businesses to thrive. They want a greatservice for themselves which is why gettingorganic milk, proper coffee and grinding itmyself, using only free-range eggs and butterpays off; don't skimp on your customers andthey will return in droves!

What do you most enjoy about running acafe?

The thanks from customers. Working in a waythat doesn't feel like work. I have a livelihoodnow just by doing what I enjoy.

What are the key lessons you havelearnt/would you do anything differently?

If you have the desire to serve people, nourishthem, treat them and give them the best youcan then that is the best model to start with.Everybody is good at something but usually westick our hobbies in to our leisure time and wemake work something we do to get paid. Swingthat around and it becomes clearer how we cancreate a livelihood doing something we enjoy.That is hugely attractive to customers becausethey feel that they are valued; you can beam thefrequency of integrity and pleasure at peopleand you can inspire people. My key lesson is notto get tied up in this scarcity/recession mindsetand get out there and have a go at something.If it's a success then great and if it's not then oh

well, a lesson learnt,an experiencegained ready for the nextventure.

What are your key aims for the future?

To keep enjoying this and maybe to employsomeone else to train and mentor. To expand afew ideas to do with healthy snacks that is inthe offing, to start up a monthly supper clubwhere we can share food, converse andcommune over some good cheeses (The SecretSupper Club coming in 2012!) and to get in tomore of a routine so I can bring my hours downbut still get everything done!

What makes your cafe special?

The person that runs it and the people thatcome to it! I really, trulythink the special-ness ofthe cafe is that I havekept it simple and notgot too stressed aboutmaking money, being incompetition with othersor being swayed by theapparent lure ofbuckets of latte andpanini's. I just wantedto create a space whereyou could come andnot always know whatyou fancied but whenyou see what's on,you think 'oh, awodge of toasted,buttered chocolateand seed bread and amug of earl grey?Actually, that'd belovely'.

How can people get involved?

By coming down and hanging out and taking itfrom there.

Details: opening hours etc Weds-Fri, 9-2.30....

The Secret Kitchen CafeSt Christopher's Church Hall Trent Road, Sneinton 07746 216459

Farmer’s Markets & Local Food Growing Initiatives 8

Organised by East Midlands Fine Foods in conjunction with Nottingham CityCouncil:Nottingham Regional and Speciality Food and Drink Market is runningfrom Friday 16th – Tuesday 20th December. (And will be running every thirdFriday and Saturday of the month next year). Nottingham Market Square Opening times: 9.00am - 4.30pm Venue: Old Market SquareCome and Savour the East Midlands Flavour!www.eastmidlandsfinefoods.co.uk

The Welbeck Farm ShopWelbeck, Worksop, Nottingham S80 3LW Tel: 01909 478725Email: info@thewelbeckfarmshop.co.uk

The Welback Farm Shop grow most of their produce on site, but also work with local co-operation farmers to encourage people in Nottingham and surrounding areas to grow,eat and enjoy their own produce of sustainable foods.

Gonalston Farm ShopSouthwell Road, Gonalston, Nottinghamshire NG14 7DR Tel: 0115 966 5666E-mail: info@gonalstonfarmshop.co.uk

Gonalston Farm Shop has everything under one roof, fresh fish, quality meats, fruit andvegetables, everything you need to put together great food.

Trinity FarmAwsworth Lane, Cossall, Nottingham, NG16 2RZ. Tel: 0115 944 2545Web: www.trinityfarm.co.uk

Trinity farm have a weekly box scheme for fruit, vegetables and salad and also deliver toNottingham.

Harker’s Farm ShopBlackberry Farm, Wolds Lane, Clipston-on-the-wolds, Keyworth, Nottingham NG12 5PBTel :0115 989 2260 Email: enquiries@harkersfarmshop.co.uk

The shop is situated in the midst of our working farm offering breathtaking views. Visittheir field viewing area where the children will be delighted to see their pet Donkey’s,Pygmy Goats, Highland Cattle (including calves), Sheep, Lambs, Geese, Ducks andsmaller pets such as Rabbits, Guinea Pigs and lots more. All Produce is grown on thefarm and all meat is free range.

Spring Lane Farm ShopSpring Lane, Mapperley Plains Nottingham NG3 5RQ Tel : 0115 926 7624Email: enquiries@springlanefarmshop.co.uk

The Spring Lane Farm Shop always offers a large range of fresh local vegetables, fruit,meat and other products in their purpose built Farm Shop, with plenty of space to park.

EcoworksOld Upper School, Brewsters Road, St.Anns, Nottingham NG3 3AG Tel: 0115 9622200 website:www.ecoworks.org.uk

Based in the heart of Nottingham, Ecoworks provides a weekly 'locally grown, locallysourced' veg scheme. We keep food miles down by delivering to collection points acrossthe city. We can also deliver to your place of work.

Ecoworks also grow high quality leaf salad and herbs using organic practices, as well asoffering freshly prepared seasonal cakes to cafes and restaurants from the EcoworksKitchen. In 2012, we will be launching a mobile local food stall across the city using abespoke electric vehicle - contact us for more details.

Crocus cafe2 Church Square, Nottingham, NG7 1SL Tel: 0115 9505080 Website: www.crocuscafe.com

Crocus cafe is a volunteer-led community cafe specializing in healthy and affordablevegetarian and vegan food that is locally-sourced, fairtrade and organic where possible.

Stonebridge City FarmStonebridge Road, St Anns, Nottingham, NG3 2FR Tel: 0115 950 5113

Email: stonebridgegreenstreet@gmail.com

Stonebridge City Farm sells its own produce from the farm's shop here on site. Thisincludes all pesticide-free fruit and vegetables when they are in season, along with jams,chutneys, honey etc., all of which we produce ourselves. Eggs from our own free-rangehens, ducks and tukeys are also available as well as a range of home-made cakes in ourcafe. Locally grown food is used in the farm cafe.

Further details may be found on our website, www.stonebridgecityfarm.com

Arkwright Meadows Community Gardens

Arkwright Meadows Community Gardens, Kirkby Gardens, The Meadows Nottingham. NG2 2HZ0115 986 7777 www.amcgardens.co.uk Gardens are now operating the Winter opening times Open Mon, Tues, Wed and Thurs 9am till dusk. Very Low Cost Seasonal Organically grown fruit and vegetables. Come out with our staff to pick your produce straight from the gardens.

Improving Food Sustainability10 Climate Friendly Gardeners Update: Fantastic Day

An Update from WindmillCommunity Gardens

Windmill Gardens is literally a secretgarden. This wonderful place is hiddenaway behind Bobber's Mill in the heart ofNottingham, nestling behind the SpeedoFactory and Collin’s Cash and Carry, next tothe railway line. The Gardens have beenaround for a while, but fell into disuse untillast year when a very enthusiastic volunteertook them under his wing (thanks Ron!).This year, 2011, we have managed to getfunding to help completely revamp the areaas part of the "Climate Friendly Gardeners"project, and now all the main re-landscaping has been done, we have finallybegun the real gardening. We try to run thesite in a really environmentally friendly way,and we aim to use it to help people tosucceed in growing fruit and vegetables ina changing climate.

We cater for all abilities. The site has beendesigned to make it possible for those inwheelchairs or with walking frames toreach most parts of it, and our high raisedbeds are great for those in chairs or whocan’t bend. We’re keen to help people tryout growing crops from as many countriesas possible, to see how they cope with ourcrazy mixed up weather. We’re getting helpand advice in doing that from GardenOrganic’s “Sowing New Seeds” project,and also from local gardeners who havebrought expertise from other countries.

Fantastic Day!

Despite all our woes over the polytunnel,we have just run a super session with aRobert Shaw year 5 class, which reallyhelped brighten our mood.

Ellis, Tracey and new Groundwork bodCraig helped the class to harvest produceand then we split into groups (Vampires,Spooks and Zombies!) to plant onions andgarlic, paint totem poles and cook to makea pasta dish with a fresh sauce using thetomatoes, onions, garlic and herbs from theallotment. We were delighted about this asa Robert Shaw class helped us to plant thetomatoes when they visited in the Summerterm, so it only seemed right that theywould be the ones to do the harvesting andget to taste what they'd grown.

The pupils all worked hard, and thenenjoyed the food that the Vampires hadmade (despite having to handle garlic!)They also helped us to harvest ourpumpkins, which we'll be using during avariety of sessions over the Autumn,though we made sure they had one to takeaway as a thank you for their efforts.

Tracey made good use of the small amountof left-over pasta when she then went outto do an outreach session helping childrenfrom the NUSA after-school group to startplanting up their new raised beds. Thegroup were delighted to get the bonus ofan early tea.

tracey.lloyd@groundwork.org.uk 0115 9788212.

Food Miles

Food Miles is the term used todescribe the distance your food hastravelled from the moment it waspicked to the moment it isconsumed by you.

Knowing the mileage of your food isimportant for many reasons, firstly,decreasing food miles will improve yourcarbon footprint, as it is well documentedthat the globalisation of the food industryhas caused a significant impact on ourenvironment through the emissionsproduced through transport.

Another key issue related to food miles isthat surrounding sustainability. Eating foodwhich has travelled a shorter distancecreates significant benefits to localeconomies, with many smaller foodproducers being forced out as consumerschoose to shop in large, national chainswith produce being brought in from allover the world.

With many consumers taking these issuesseriously, and trying to change their buyingbehaviour, BTCV, the UK's leadingenvironmental volunteering charity haslaunched an App to help.

The BTCV app allows you to calculate howmuch food you could grow in your garden- and how much cash it could save you.Packed full of tips and advice, this app notonly helps you to get growing your ownfruit and veg but also tells you how manyfood miles you could be saving.

Are you an IPhone User? Then check outthe new Food Miles app:

“A new app allows users to enter theirgarden size and calculate how much foodthey could grow themselves and the foodmiles they could avoid. Food miles are themeasure of the distance a food travelsfrom the land to your plate”.

The Get Growing app from environmentalcharity BTCV also includes growing tipsand recipes from Hugh Fernley-Whittingstall.”

Visit www.BTCV.org.uk for furtherinformation.

More information on the link:

http://www.eta.co.uk/2011/07/08/hi-tech-tomatoes-food-miles-iphone-app-launched?utm_campaign=apple+12.07.11&utm_medium=email&utm_source=The+Environmental+Transport+Association

Sustain, the alliance for alliance for betterfood and farming advocates food andagriculture policies and practices thatenhance the health and welfare of peopleand animals, improve the working andliving environment, promote equity andenrich society and culture. They havedeveloped a publication for download -The Food Miles Report: the dangers oflong-distance food transport - theysuggest a £10 donation to access the PDFfile an update to the original 1994 FoodMiles report.

http://www.sustainweb.org/publications/?mode=info&id=191

Community Protection advice for Allotment Holders & the Donation or Sale of Food to the Public12

There is a legal requirement for any person thatplaces food or foodstuffs on the market afterthe primary production stages to register withthe relevant competent Food Authority. It mayalso be necessary that approval is actuallyrequired from the relevant competent authorityfor food premises in which the handling ofproducts of animal origin (POAO) is carried out.The decision on whether or not a food businessestablishment requires approval is dependent onmany factors and a decision can only be madewith detailed information on the proposed foodoperations. Please contact CommunityProtection's Food Safety & Health and SafetyTeam on telephone number 0115 9156778 orby email atwww.food.enforcement@nottinghamcity.gov.ukfor advice on the slaughter of livestock and anysubsequent, cutting, handling and processing ofmeat, poultry, dairy, game or fish.

However, exemptions from both registration andapproval are stated and permitted for producersof primary foods within European and nationalfood law. These exemptions are very specificand relate to the producer (farmer, allotmentowner/ small holding) directly supplying smallquantities of primary products to the finalconsumer or to local retail establishments thatdirectly supply the final consumer. Primaryproducts are legally defined as ‘products ofprimary production including products of thesoil, of stock farming, of hunting and fishing’.

All cattle, sheep, goats, pigs, poultry, rabbitsand game when reared on a farm or similarpremises (unless for domestic use only) which, isto be sold for human consumption must beslaughtered according to the HygieneRegulations and in an approved slaughterhouse.Again, an exemption does exist for primaryproducers that supply small quantities ofpoultry, rabbits, birds and wild game/game meator farmed game slaughtered on the farm. Theprimary producer is only exempt if they supplythese slaughtered animal products directly tothe final consumer or to another local retailpremises that supplies such meats to the finalconsumer as fresh meat. Small quantities isinterpreted in the UK as less than 10,000rabbits, hares, rodents or birds in a yearslaughtered on the farm or similar premises. Theterm ‘local’ is also a key point for a primary

producer to be exempt from sending theanimals to be slaughtered in an approvedslaughterhouse. Local has been defined as 30miles/50Km from the boundary of the localauthority in which the premises supplying theseproducts of animal origin is situated or the outerboundary of the neighbouring authority whichever is greater. A primary producer must ensurethat any meat from poultry or lagomorphsslaughtered on the farm are labelled or givenother markings to identify the name andaddress of the farm where it came from. Inaddition sufficient records must be kept to showthe number of birds and rabbits/hares receivedinto his farm/premises and the amounts of freshmeat that are sent from his premises each week.These records must be kept for a period of oneyear and made available for inspection to anauthorised officer (Environmental Health Officeror Trading Standards Officer) on request.

Products not of animal origin do not requireapproval but must be safe for humanconsumption. Primary producers selling ordonating fruit and vegetables should supplythem as whole foods and they should refrainfrom preparing them. Otherwise registrationmay be required to ensure compliance withfood safety and labelling law throughout all ofthe stages of food production and distribution.Producers and consumers should be aware ofthe important food safety advice that iscurrently being promoted by both the FoodStandards Agency and Community ProtectionService with respect to fruit and vegetables:n It is important to wash all fruit and vegetablesthoroughly that will be eaten raw beforeeating them to ensure they are clean and safeto eat.

n Remove any loose soil before storingvegetables and salads to avoid crosscontamination of clean items.

n Keep raw meat and unwashed vegetablesaway from ready-to-eat foods during storageand preparation.

n Use different chopping boards, knives andutensils for raw and ready-to-eat foods, orensure they are washed thoroughly betweenuses.

nWash your hands thoroughly after handlingraw food; including meat/poultry/game, raw

shell eggs and unwashed vegetables. Alwayswash your hands thoroughly before preparingfood, particularly after using the toilet (orhelping others including changing nappies),before meals, and after contact withanimals/reptiles or their environment(cages,vivariums etc).

n Keep raw foods, including vegetables,separate from ready-to-eat foods

n use different chopping boards, knives andutensils for raw and ready-to-eat foodsor wash thoroughly in between preparingdifferent foods

n Unless the food packaging states that it is'ready-to-eat' you must wash, peel or cookvegetables before consumption.

Preparation and packaging of fruit/vegetablesmay require you to register as a food businesswith the local authority Environmental HealthFood Service. All food offered or sold for humanconsumption must comply with food safety andhygiene laws to protect the consumer. Acquiringa formal food safety qualification or byrequesting advice from the local authority withrespect to food production is advisable beforeyou embark on any food activities for personsother than your family.

Cooking Demonstrations

Provided that certain hygiene standards are met,it would be permitted to carry out a cookingdemonstration which would involveconsumption of the foods afterwards at anallotment location on an occasional basis.However, it should be noted that an allotment isnot an ideal environment for the preparationand production of food. Should you intend toprepare food for the final consumer and generalpublic regularly then an appropriate premisesshould be used which complies with thenecessary food hygiene legislation. Registrationwith the Local Authority Environmental HealthFood Service or relevant Food Authority may benecessary if the food activities have a degree offrequency and your food operations andpremises will become subject to routine foodhygiene inspections to ensure compliance withfood hygiene and safety law.

Please find below details of the basic foodhygiene requirements for temporary foodpremises: n The food demonstration area should becovered using a clean tarpaulin or marketstall.

n An adequate supply of hot and/or coldpotable water is to be available.

n The stall/temporary kitchen must be sited toprevent contamination to the food, so notnext to a manure pile/compost heap or frompoultry/animals etc.

n Appropriate facilities are to be available tomaintain adequate personal hygiene,including access to hot and cold potablewater for the washing of hands with soapand hygienic means of drying hands includingfacilities for the hygienic washing and dryingof hands such as paper towel/kitchen roll.

nWashing of foodstuffs are to be undertakenhygienically using potable water.

n Adequate provision is to be made for thecleaning and, where necessary, disinfecting ofworking utensils and equipment; a separatewashing up bowl will be required to that usedfor the purpose of hand washing and foodwashing. Therefore a total of three bowls toperform each task separately is required. Inaddition a food safe antibacterial disinfectantmust be used to minimise and prevent thespread of potentially food poisoningmicrobes.

n Separation of raw and cooked foods duringstorage, preparation, cooking and service.

n Over clothing for food handlers such as anapron and hair to be tied back and preferablyor hats/hairnets worn.

n Surfaces and equipment in contact with foodare to be in a sound condition and be easy toclean and, where necessary, to disinfect.

n Adequate arrangements and/or facilities forthe hygienic storage and disposal ofhazardous and/or inedible substances.

n Facilities and/or arrangements for maintainingand monitoring suitable food temperatureconditions are to be available.

This is not a full statement of the law andadditional measures may be necessary to ensurethe safe production of the food and goodhygiene practices throughout.

14

Raw Shell Eggs

If a producer intends to supply eggs from theirown hens directly to the final consumer byselling them door-to-door, or at the finalconsumers place of work, or for sale at the farm/ allotment gate; they would be exempt fromregistration with the Egg MarketingInspectorate. Eggs sold without quality orweight grading (i.e. ungraded eggs) can be soldloose in trays or in small packs directly to thefinal consumer and can be sold as ‘Free Range’by way of a sign/notice with the eggs. If theeggs are sold in boxes the term ‘Free Range’cannot be used to label the box, due to thedefinition of the term and strict conditions thatare required. Eggs may also be sold directly tothe final consumer in a local public market thatis within the region of production provided theyhave not been forced to be graded as Class Beggs and the producer keeps less than 50 layinghens. The producer must indicate by a notice orticket his name and address at the point of sale.

The Best Before date must also be clearlyindicated by either a notice at the gate, a pre-printed note on the package, or be given withthe eggs to the consumer at the time ofpurchase. Eggs must be sold to the finalconsumer within 21 days of laying and amaximum Best Before date of 28 days in totalafter they have been laid can be given to theeggs.

However, registration with the Egg MarketingInspectorate is required for the followingscenarios:n If the producer has 50 hens or more.n If the eggs are to be donated or sold for fooduse/production which will be consumed bythe general public.

n All eggs that are sold to the general public orused in food production must be graded asClass A. The Egg Marketing Inspector (EMI)will issue specific advice on packing,weighing, candling and grading of eggs oncea producer is registered with them. You canregister with the EMI by contacting them atthe Taunton office in Somerset directly ontelephone number 01823 348470.

n If eggs are to be sold as pre-packed or soldloose at retail level specific labelling laws

apply. Please contact Community Protection’sFood Safety Team for details on the exactlabelling requirements for retailed raw shelleggs on 0115 9156778 or by email atwww.food.enforcement@nottinghamcity.gov.uk.

n The EMI will issue a producer code to eachegg packing station which must be stampedon the egg shell. The producer code consistsof a numeric number for the farming method,the EC member state code and a uniquereference number given to each registeredestablishment.

n Once registered with the EMI an inspection ofthe establishment by your local a TradingStandards Officer or Food Standards Officermust be carried out.

Honey

Honey products have been given specifiednames in law and reserved descriptions. Theselegal provisions require that no other ingredientsbe added to honey and that the product meetsthe defined terms in order to be labelled andoffered for sale to the final consumer or acatering establishment as ‘honey’. Honey is thenatural sweet substance produced from thenectar of plants or their living parts of plantscollected by Apis mellifera bees (EuropeanHoney Bee) or from excretions of plant-suckinginsects which bees also collect and transforminto honey.

Labelling honey for pre-packed direct sale to thefinal consumer:n The food is actually the specified honey aslegally named with one of followingappropriate reserved descriptions; blossomhoney or nectar honey, honeydew honey,comb honey, chunk honey or cut comb inhoney, drained honey, extracted honey,pressed honey, filtered honey or bakershoney.

n Country of origin in which the honey washarvested; primary producers that pre-packthe honey for direct sale to the consumerwhich has been harvested at home and soldfrom home, at market stalls, allotment orfarm gate may be exempt from this labelling

requirement. If sold at retail then it must belabelled with its country of origin.

n All information must be on the packaging, orlabel attached to the packaging or a menu,notice that is easily visible at the point of sale.

n The labels must be clearly legible, indelibleand easy to understand.

n A voluntary labelling code is adhered to andadvocated by the British Honey Importers &Packers Association for all honey sold at retaillevel with a warning statement ‘’Honeyshould not be given to infants under 12months of age’’. This is a precautionary foodsafety warning against infant botulism whichis caused by the presence of spores producedby the bacterium Clostridium botulinum.

n Quantity and price.n Additional labelling requirements arenecessary for retail sale: durability date (BestBefore), storage conditions (store at roomtemperature), name and address of producer.

Homemade Jams, Marmalades, Pickles andChutneys

Historically fruits and vegetables that areabundant during certain months of the yearwere preserved and stored at room temperaturefor use all year round by either canning (foodsheat treated and stored in glass jars are includedin this term) pickling, salting or drying beforethe advent of modern food storage andpackaging. However, many traditions and thenecessary knowledge required to carry out theseprocesses safely at home, have either beenforgotten or not passed onto futuregenerations. Therefore, the food safety hazardsassociated with certain types of food processingare also forgotten or new information/scientificadvances have been made in recent years whichhighlight new hazards that we need to beaware of.

When we package foods in an anaerobicatmosphere, that is, the air/oxygen is removedthe shelf life of these ordinarily perishable foodsis extended and the foods are preserved. Thefood is preserved because bacteria and mouldsthat would cause the food to spoil cannot growin an atmosphere without oxygen. However,there are certain types of food poisoning

bacteria that can grow within foods packagedwithout oxygen (for example jars and cannedfoods, vacuum packed and modifiedatmosphere packaging etc) and pose asignificant risk to human health. The main foodsafety concern associated with anaerobic foodsis the potentially fatal form of food poisoningtermed ‘Botulism’. This form of food poisoningis caused by the bacterial species Clostridiumbotulinum which produces spores when theyare present in foods during the cooking process.These bacterial spores survive the cookingprocess and when the conditions are favourablethey open (germinate) and a live bacterial cell isproduced. Once multiplication of these livebacteria has reached a certain number then thebacteria begin to produce a lethal neurotoxinwhich affects the nervous system and mayultimately lead to death.

The food safety controls required to prevent theoutgrowth of the botulinum spores in ambientfoods are briefly detailed below:n A lethal heat treatment for low acid foods (apH value of 4.5 and over) which can only bedone under pressure and is termed a‘Botulinum Cook’.

n A less lethal heat treatment than a botulinumcook for high acid foods (a pH value of lessthan 4.5).

nWater activity and salt concentration can alsobe used as food safety controls by foodproducers.

The employment of controlling factors againstbotulism can be carried out by followingscientifically proven specific recipes andprocessing methods. Should you intend to offeror sell any foods that are stored in jars or cansor vacuum packs you must contact CommunityProtection’s Food Safety & Health and SafetyTeam for the appropriate advice to ensure theproducts are safe for human consumption.

Current Funding Opportunities16

Funder: The Esmée FairbairnFoundation

Its aim is to improve the quality of lifethroughout the UK.

The Foundation does this by funding thecharitable activities of organisations thathave the ideas and ability to achievechange for the better. They take pride insupporting work that might otherwise beconsidered difficult to fund.

Their primary interests are in the arts,education and learning, the environmentand enabling disadvantaged people toparticipate fully in society.

N.B: Esmee Fairbairn Food Strand,currently reviewing learning fromprevious projects. Info on how they arecarrying this forward is expected in late2011.

Grants Under £10,000

To learn more:http://www.esmeefairbairn.org.uk/funding/index.html

Funder: Allotment RegenerationInitiative – Site Visits Travel Bursary

An award of up to £300 is available forup to six people to visit a specifiedallotment site.

Applicants must be an allotmentassociation, community organisation,councillor or council officer in the UK,engaged in allotment regeneration.

Application Process:

Funders Aims/Objectives:

The aims of the ARI are as follows:

n Support and develop allotmentsregeneration and the creation of newallotment sites in the UK.

n Gather and disseminate informationregarding good practice in allotmentsmanagement.

n Maintain and develop profile ofallotments with public andgovernment.

n Encourage sustained delegatedmanagement by allotment associationsas the primary volunteer andcommunity-based actor in allotmentregeneration.

To learn more:http://www.farmgarden.org.uk/ari/grants/travel-bursaries-mainmenu-84?task=view

For an application form clickbelow:http://www.farmgarden.org.uk/ari/documents/ARI_Site_Visits_Travel_Bursary_Application_Form.doc

Applications must be submitted toapply@rswt.org and post to: Enquiries

Exclusions:

Although there are no specific exclusionscited in the scheme guidelines, potentialapplicants are advised to contact the ARIto ensure that all eligibility criteria aremet.

Other: Link to guidelines:http://www.farmgarden.org.uk/ari/grants

Contact detailsAllotments Regeneration InitiativeThe GreenHouseHereford StreetBristolBS3 4NATel: 0117 963 1551E-mail: ari@farmgarden.org.ukWebsite: http://www.farmgarden.org.uk/

Funder: Biffaward (RSWT)

The principle of sustainability andsustainable development is at the centreof Biffaward's strategy with specific focuson improving quality of life and fosteringvibrant communities.

The Biffaward Small Grants Scheme hasbeen established to enable groups toaccess lower levels of funding forprojects which have the primary aim ofimproving an amenity located within tenmiles of a Biffa Operation, and which willimprove the environmental, economic orsocial situation of a community.

Eligibility:

Grants must be used for site-basedimprovement work.

The Small Grants Scheme is open to anynot-for-profit community ledorganisation with its own bank account.

In addition projects must:

n Be within ten miles of a BiffaOperation.

n Be within ten miles of a landfill site(owned by any company).

n Have full public access for a minimumof 104 days per year.

n Be registered with ENTRUST undercategory D.

n Not have a total cost of more than£10,000.

Exclusions:

n Core costs of an organisation.

nWorks to school buildings, grounds orto allotments.

nWorks to car parks, offices or services.

n Improvements to offices or services.

n Allotment related projects.

n Retrospective funding.

n Projects with a total cost of more than£10,000

n Projects not within ten miles of a BiffaWaste Service operation.

n Portable items.

n Alterations to existing buildings to theDisability Discrimination Act.

n Fencing.

n Enhancements to town or villagecentres.

Other: Link to guidelines:

http://www.biffaward.org/index.php/about/soverview

Contact detailsBiffaward Royal Society of Wildlife Trusts The Kiln, Waterside Mather Road Newark, Notts NG24 1WT

Funder: Boots Charitable Trust

Grants Available:

Minor grants of less than £2,000 willtake between one and two months toadminister.

Major grants for over £2,000 may takebetween two and four months.

Deadlines:

For minor grants under £2,000 there isno deadline.

Applications for Major grants in excess of£2,000 are reviewed at bi-monthlyTrustee meetings.

Major grants deadlines: 7 February, 7April, 7 June, 7 August, 7 October, and 7December.

Frequency:

Bi-monthly.

Application Process:

Link to guidelines:

http://www.boots-uk.com/Corporate_Social_Responsibility/Community/Charitable_giving.aspx

Applications are only accepted on theofficial application form which isavailable to download from the websiteaddress below. The latest annual reportand full audited accounts and any lettersof support should be sent with theapplication.

Funders Aims/Objectives:

An important part of the Trust's activity isto keep abreast of charitable work andcurrent needs in the community. Inaddition to offering direct support tocharities, the Trust supports Bootsemployees to participate in a wide rangeof community activities and to fundraisefor a variety of organisations.

The Trust's four main funding prioritiesare as follows:

Healthn Community Healthcare n Health Education and Prevention

Community Developmentn Helping groups to organise andrespond to problems and needs intheir communities or networks.

n This could include groups such asCouncils for Voluntary Services and selfhelp groups.

Social Caren Personal Social Services - organisationsassisting individuals or families toovercome social deprivation

n Social Preventive Schemes - activitiespreventing crime, dropping out andgeneral delinquency and providingother social care outreach work, socialhealth and safety awareness schemes,etc.

n Community Social Activities - activitiesto promote social engagement forvulnerable people, mitigating againstisolation and loneliness.

The Trust will consider applications forfunding for most expenditure items,including salary and overhead costs.Projects which involve minor structuralimprovements and refurbishments will beconsidered.

Eligibility:

Applications are accepted from registeredcharities benefiting people who live inNottinghamshire.

The Trust is especially interested inprojects with the capacity to deliversignificant impact and which reach thegreatest number of people.

Applications for up to two years' fundingwill be considered where there is strongevidence of need for this length ofcommitment.

Exclusions:

The following fall outside the scheme'scriteria for support:n Projects benefiting people outsideNottinghamshire.

n Individuals.n Organisations who are not registeredcharities and who have income orexpenditure of more than £5,000 peryear.

n Charities seeking funds to redistributeto other charities.

n Projects for which there is a legalstatutory obligation.

Other: Contact detailsRachel McGuireAppeals Officer

Boots Charitable TrustHead OfficeCommunity InvestmentD90 Building West G14NottinghamNG90 1BSTel: 0115 949 2185E-mail: rachel.mcguire@boots.co.ukWebsite: http://www.boots-uk.com/Funder: Heart Research UK- HealthyHearts Grants

Grants Available:

£1,000- £10,000

Deadlines:

Applications will next be acceptedbetween 1 January 2012 and 28February 2012

Frequency:

Biannual.

Application Process:

Link to guidelines:

http://www.heartresearch.org.uk/grants/healthyheartgrant

Application forms are available todownload from the Heart Researchwebsite.

The following must be submitted bypost:n Six copies of the application form (PartA + B) with signatures in Section E(one copy must have originalsignatures).

n One copy of the organisation's mostrecent full year financial statement.

Funders Aims/Objectives:

Healthy Heart Grants support innovativeprojects designed to promote hearthealth and to prevent or reduce the risksof heart disease in specific groups orcommunities.

Eligibility:

Community and voluntary organisations,registered charities, other not for profitorganisations and researchers in the UKare eligible to apply.

The Healthy Heart Grant is for hearthealth projects only, and not for generalhealthy lifestyle projects. Projects mustfocus on, and actively promote, hearthealth for the duration of the project.

Exclusions:

Government, public sector or localauthority funded institutions may notapply, though community and voluntarygroups aided by public money may apply.

Healthy Heart Grants cannot be used for:n General health projects - activity mustbe specifically linked to heart issuesand tackling heart disease.

n Salary costs not related to HealthyHeart projects.

n Capital costs such as: n Buildings.n Running costs.n Repairs.n Permanent fixtures.

Other:Contact detailsEnquiriesLifestyle TeamHeart Research UKSuite 12DJoseph’s WellLeedsLS3 1ABTel: 0113 297 6206E-mail: lifestyle@heartresearch.org.ukWebsite:http://www.heartresearch.org.uk/homeFunder: Awards for All England

This simple small grants scheme deliversawards of between £300 and £10,000.The Awards for All programme aims tohelp improve local communities and thelives of people most in need. Projectsthat meet one or more of the followingoutcomes: People have better chances inlife - with better access to training anddevelopment to improve their life skills;Stronger communities - with more activecitizens working together to tackle theirproblems; Improved rural and urbanenvironments - which communities arebetter able to access and enjoy; Healthierand more active people andcommunities.

To apply, please visit their website at

http://www.awardsforall.org.uk/england/apply.html Funder: Comic ReliefNottinghamshire

Round Two will open to applications on 9January 2012, with a deadline of 10February 2012.

Grants Available:

£1,000- £10,000

Deadlines: 10th February 2012

Frequency:Periodic

Application Process:

Link to guidelines:

http://www.nottscf.org.uk/_funds/?_action=viewfund&_id=15

The application form is available tocomplete online at the Foundation'swebsite.

Funders Aims/Objectives:

There are still many communities in theUK that suffer from economic and socialdeprivation and the current economicclimate may make this situation worse.This programme aims to empower local

Food Policy: Rising Levels of Childhood Obesity18

The UK is currently facing a crisis in children’s diets, withrising levels of childhood obesity.

There is a crisis in children’s diets.Children are consuming too little fruitand vegetables, and too much offoods high in fat, salt and sugar.

British children now consume moreconfectionary and 30 times more softdrinks than they did in 1950. (JoanneBlythman (2006) Bad Food BritainHow a nation ruined its appetite).

This is contributing to rising childhoodobesity, which in turn increases therisk of heart disease, cancer anddiabetes in later life. Poor diet can alsoaffect children’s behaviour and abilityto learn. In response to the children’sdiet crisis, the Children’s FoodCampaign is calling for measures toprotect children from junk foodmarketing, and improve school foodand food education.

It is no exaggeration to say there is acrisis in children’s diets. The NationalDiet and Nutrition Survey found that:

n 92% of children consume moresaturated fat than is recommended

n 86% consume too much sugar

n 72% consume too much salt

n 96% do not get enough fruit andvegetables.

The Chief Medical Officer hascompared the crisis in children’s dietsto a health ‘time bomb’ which mustbe defused.

Children’s dietary health, in particularchildhood obesity, is widely recognisedas one of our most pressing publichealth problems. The recent ForesightReport on Obesity makes gravepredictions for the future state of thenation’s health unless we act now.Without action, 55% of boys, and70% of girls, could be overweight orobese by 2050 and obesity will costthe country £45 billion a year.

One in every four British householdsno longer has a table that everyonecan eat around. (Joanna Blythman(2006) Bad Food Britain. How anation ruined its appetite).

Adapted from the longer article to befound at this Sustain Web link readthe full article and analysis here:http://sustainweb.org/childrensfoodcampaign/childrens_diet_crisis/#1

people, enabling them to create lastingchange in their communities.

Eligibility:

The following organisations inNottinghamshire are eligible to apply:n Residents associations.n Community centres and groups.n Social Enterprises.n Community Interest Companies.n Credit Unions.

Projects should be run by people directlyaffected by the issues they are dealingwith and priority will be given to small,locally based groups or organisations inareas of disadvantage that have a clearunderstanding of the needs of theircommunity

Organisations can apply for funding to:n Increase local services.n Build skills of local people.n Increase community cohesion.n Respond to local economic needs.n Increase access to sport and exercisefor people who face social exclusionand isolation.

Examples of the type of activities that willbe funded are as follows:n Community consultation exercises.n Community employment projects.n Food co-ops.n Running costs, including salaries, corecosts and project costs.

n Committee and volunteer/stafftraining.

Exclusions:

The following are not eligible forfunding:n Statutory organisations, includingschools.

n Buses, mini buses or other communitytransport schemes (not includingtransport costs forming part of aproject).

n Building costs, including accessadaptations to buildings.

n Organisations which are in receipt of agrant directly from Comic Relief.

Other:Contact detailsGrants OfficerNottinghamshire Community FoundationCedar HouseRansom Wood Business ParkSouthwell Road WestMansfieldNG21 0HJ

Nottinghamshire

Tel: 01623 636 365

E-mail: enquiries@nottscf.org.uk

Website: http://www.nottscf.org.uk/

Funder: Reaching Communities

Grants Available:

Revenue grants of between £10,000 and£500,000 over a maximum period of fiveyears.

The programme mainly supports revenueprojects.

The maximum capital grant awarded willbe £50,000.

Larger capital grants of between£100,000 and £500,000 are alsoavailable, providing the applicantcomplies with BIG's eligibility checker.

Deadlines:

None- Apps may be submitted atanytime

Frequency:

Rolling Programme

Application Process:

Link to guidelines:http://www2.biglotteryfund.org.uk/prog_reaching_communities

The Fund is streamlining the applicationprocess so that organisations will be ableto complete an outline proposal,providing brief information on theproject, and will receive initial feedbackwithin 20 working days. After this, theywill either be asked to submit a fullapplication form or signposted toanother Big Lottery Fund programme,which may be more appropriate for theirproposals.

Funders Aims/Objectives:

Reaching Communities supports projectsthat improve the quality of life ofcommunities across England.

The programme is part of the Fund'sdemand-led strand, which encouragesvoluntary and community organisationsto identify their own local ideas andsolutions for the Big Lottery Fund toprovide financial support towards.

Eligibility:

Applications are invited from small localgroups as well as larger organisationsbased and working locally in England.Organisations that can apply include:n Voluntary and community groups.n Schools.n Charitable or not-for-profitorganisations.

n Social enterprises.n Health body.n Local authority.

The Big Lottery Fund will only makegrants to statutory organisations or

organisations that have a propergoverning document.

Exclusions:n The maximum length of funding underthis programme will be five years toallow projects more time to developand become sustainable.

n A maximum overall project size hasbeen set at £750,000 and £200,000for the total capital element within aproject.

Grants cannot be awarded to:n Groups applying on behalf of otherorganisations.

Ineligible expenditure includes:n Retrospective costs.n Costs someone else is paying for incash or "in kind".

n General improvements unless they areessential to the project.

n For capital grants of less than £50,000,the purchase of a leasehold of lessthan five years.

Other: Contact detailsReaching CommunitiesBIG Lottery Fund2 St James GateNewcastle Upon TyneNE1 4BETel: 08454 102030E-mail: enquiries@biglotteryfund.org.ukWebsite:http://www.biglotteryfund.org.uk/

Looking for an innovative way to sourcefunding then check out Peoplefund.it?

Everyone likes a good idea. Peoplefund.itis a new crowd-sourcing website fromthe makers of River Cottage, Hugh's FishFight and Chicken Out! which bringstogether individuals with fresh ideaswithin fledgling community projects.

You'll find plenty of inspirational ideasthat may just change the world onPeoplefund.it, and you can play your partin making them happen. It's quick toback a project and for as little as £1 youcan pledge your support - if it doesn't hitits target, it won't hit you in the pocket.

But it's not just your money that projectsare after. They need your time and yourskills to get off the ground.

So whether it's ground-breaking energyinitiatives, new technological gadgetry orfresh food ideas which gets you going,get involved on Peoplefund.it.

http://www.peoplefund.it/

For more information about other grantopportunities identified then pleasecontact Shona on 0115 9788217.

Foodie Events and Info 20

St Ann's Allotments

There are also regular volunteer days where people can help across a wide variety ofactivities – on the Urban Nature project, managing the allotments wild life areas

On heritage display plots – helping to set up this unique heritage garden

And general site work – helping our staff look after the site, hedge cutting, plotclearance etc.

Allotments: We do have a waiting list for new tenants – about a 12 month wait, but whynot get your name down now – sorry only city residents can apply!

But will not be available now until Spring.

For more info contact Mo Cooper, Tel 0115 911 0207,

mo_heritage@staa-allotments.org.uk

Visit our web site : www.staa-allotments.org.uk

Follow us on Facebook www.facebook.com/staa.allotments

Fine Food Market

Sample the best in fresh local produce at these regular food and drink markets which areheld on the third Friday and Saturday of each month in the Old Market Square. Friday20th Jan 2012 and Saturday 21st Jan 2012 from 10am.

Nottingham Local Food Partnership

Support 'Nottingham Local Food Partnership!' at Sneinton Market on Saturday 28thJanuary 2012 10am - 4pm! NLFP are a group of food growers, producers, communitygardens & cafes who have got together on a mission to increase sustainable local foodacross the city and county. The market launch will include freshly produced hot & colddishes from around the world - Indian, Pakistani, Jamaican, African, English, as well asorganic fresh produce, preserves, sweet pastries, plants and gardening crafts. For moreinformation about the partnership or to be involved as a grower or producer contactNicola at Ecoworks on 0115 9622200.

Ecoworks

Old Upper School, Brewsters Road, St.Anns, Nottingham NG3 3AG Tel: 0115 9622200website: www.ecoworks.org.uk

Things to watch out for gardeners will be our 2012 workshop programme: for mastergardeners, green fingered beginners or even bona fida plant killers! We'll be releasingthe programme during February on our website (www.ecoworks.org.uk) and to ourmailing list.

We're also looking for experienced gardeners with several hours per week available whomight be interested in helping us to supervise and support volunteers on the gardenthrough the spring.

Stonebridge City Farm

Stonebridge City Farm

Stonebridge Road, St Anns, Nottingham, NG3 2FR

Tel: 0115 950 5113

www.stonebridgecityfam.com

Jan 14 2012 - Health and Wellbeing Day - activities and information on improving healthand well being

Crocus Café

2 Church Square, Nottingham, NG7 1SL Tel: 0115 9505080 Website:www.crocuscafe.com

What to Eat and What to Grow22

Some Seasonal Garden Jobs

Check apple trees for signs of canker. Cut out affected areas. Harvestcauliflowers, winter cabbages, leeks, spinach and Swiss Chard as they mature.Potatoes, carrots and beetroot also need to be dug up before the heavy frostsstart. Store in a cool dry place. Plant garlic. Prune apples, pears. Prune grapevines once the leaves have fallen. Divide and replant congested rhubarb clumps.Tend raspberries, blackberries, etc. Plant new canes. Make leaf mould, a freeand sustainable material perfect for mulching and adding bulk to your soil. Justrake and bag fallen leaves then wait at least 18 months until you have black,crumbly soil. Keep it separate from your compost heap as it’s slow to breakdown. Mulch bare vegetable areas to prevent winter rain from washingnutrients out of the soil, and also mulch over dormant perennials to protectthem from winter cold. Cover mint and parsley to keep it frost-free andproducing fresh greens for the kitchen.

Seasonal Food

Cauliflowers, winter cabbages, spinach, switch chard, potatoes, carrots,beetroot, leeks, etc.

Useful links:

http://www.fruitandvegsuccess.co.uk/180-garden-tasks-in-november

http://www.fruitandvegsuccess.co.uk/223-garden-tasks-in-december

http://www.allotment.org.uk/garden_month/garden-november.php

http://articles.sfgate.com/2007-11-14/home-and-garden/17270199_1_paperwhite-snails-and-slugs-garden

http://www.edenproject.com/blog/index.php/2010/11/10-tips-for-gardeners-in-november/?gclid=CM_mqILZ3qwCFQRO3godxjs-ZA

http://www.seasonalgardening.co.uk/november_gardening.html

Garden Tasks for November/December

Good Food Made Easy

Pumpkin Bread

Pumpkins are synonymous w

ith

autumn, so make the most f

rom

you Halloween lantern with t

his

delicious recipe for an altern

ative

to the more traditional pies o

r

soups!

Ingredients (for 4 servings):

• 1 cup flour

• ½ tspn salt

• 1 tspn soda

• ½ tspn nutmeg

• ½ tspn cinnamon

• 1/8 tspn ginger

• 1 cup pumpkin puree

• ½ cup veg oil

• ½ cup brown sugar

• 2 eggs

• ¼ cup water

• ¼ cup raisins

• 1 cup chopped nuts or 2/3

cup nuts

and 1/3 cup shredded coconu

t

Method:

1. Make your pumpkin pure

e by

roasting/boiling pieces of pu

mpkin

flesh until tender, and use ble

nder

or mash to a smooth consist

ency.

2. Grease 8x5x3 loaf tin

3. Preheat oven to 350°F/ 18

0°C

4. Sift together dry ingredien

ts and

spices and set aside

5. Combine oil, eggs, sugar,

and beat

till fluffy.

6. Add pumpkin puree and b

lend

7. Add dry ingredients and w

ater and

mix well.

8. Stir in nuts, raisins and co

conut.

9. Bake for 60 mins

With thanks to Dig In Comm

unity Allotment

Stapleford for providing this

recipe.

Dig In’s Recipe

The Secret Kitchen Cafe's Sunshine Soup 24

When it's getting cold andgloomy we need somethingto perk us up and warm ourinnards... so I came up withSunshine Soup for the cafe.This is filling, cheap, reallytasty and smells yummywhilst it's cooking... It is agood way to make a pot ofsomething nice with verylittle effort... Most of us havea few spices knocking aboutin the cupboard.... When youget back from work and youcan't be bothered with toomuch cooking-faff...Then thisis worth a try... Justremember to put the yellowpeas in to soak before yougo out...

Ingredients:

Yellow Split Peas- about half a packmakes a pot for about 5 people andthey just need soaking for a few hoursbeforehand...

Onion, garlic, carrot- cook slowly insome butter or oil until soft... Thenadd half a teaspoon of turmeric,cumin, coriander and a pinch of chilliif you want some heat too.... And youcan grate in fresh ginger root for afresher flavour but ground ginger willdo...If you have an actual orange thengrate the zest in now too... By nowthis is starting to smell good!

Add your soaked yellow peas and apint or so of water then boil the soupup and then turn down to a slowsimmer for about half an hour (justcheck when the peas are ready- theyshould be soft and grainy and if anyscummy stuff rises to the surface justskim it off)

Then add some vegetable stock andorange juice and thin it out to yourtaste... I like this as a soupy-stew butit's up to you...

Now whiz half up with a blender orjust keep stirring at it and mushing tobreak up some of the yellow peas...

A big, big grind of black pepper andthen dive in- it should be warming,soothing, velvety and nourishing- justwhat you need!

Marsha Smith

For more information and feedback please contact:

Shona Munro - FIG Project Officer

Jo Bradley - Executive Director

Claire Hale - People Programme Manager

C/o Groundwork Greater NottinghamDenman Street EastNottinghamNG7 3GX

Tel: 0115 9788212Email: fig@groundwork.org.ukWeb: www.groundworkgreaternottingham.org.uk

FIG is supported by:

>Edited by Shona Munro &Rukia Shaffi