Church FarmYour Monthly Newsletter

Friday 25th November 2011

A Note from the Grower

Peas and broad beans have now been transplanted or sown directly in polytunnel four, (that housed our tomato plants during the summer and autumn), and also outside in the vegetable fields. These plants will gradually establish over the winter, and all going well, will provide us with early crops of nutritious beans and peas from mid – spring (the so-called “hungry gap”) next year. The peas are of two types, a shelling pea, in which the seeds are allowed to develop until they are ready to be removed from the pod for use, and a mangetout, where the immature pods are harvested to be used whole. Both peas and broad beans (known as fava beans in the United States), are among the oldest cultivated crops in human history, and were undoubtedly established staple foods for the eastern Mediterranean civilisations at least 8000 years ago. They are so-called “cool season” plants, meaning they prefer the conditions typical of autumn, spring and early summer in temperate climates, and therefore are ideal for sowing and planting at this time of year, though the most suitable cultivars for overwintering should be chosen. As well as being excellent food crops, beans and peas of all types are additionally useful in the garden, as being plants of the legume family; they fix atmospheric nitrogen in the soil, and thereby help to improve fertility for themselves and for the following crop. For this reason, beans and peas are often succeeded by especially hungry crops, such as cabbages, cauliflowers or potatoes in standard crop rotations. So look forward to that hungry gap, it might not be so hungry after all!Eat well, Rik

Bottlefeeding the PigletsWe’ve already had lots of excited helpers come to bottlefeed the piglets. Last week the Holmes family (top right) came and all 5 of them worked together to feed the hungry piglets. Another great helper was Josh (bottom right), who fed the piglets like an expert, and managed to keep all 7 of them happy all by himself. If you’d like to join in with this great activity, that’s fun for children and adults alike, please call us on 01438 861 447, pre-booking is essential. Feeding takes place at 11am and 4pm every day, and you can take part for just £4.95 (free for supervising adults).

Porkies not PorkCompassion in World Farming has released an announcement stating that it has lodged a complaint with the ASA (Advertising Standards Authority) over the ‘Pork Not Porkies’ advertising campaign. The billboards for this campaign have been put up all over the country recently, telling people to look out for the Red Tractor. The advert claims that the tractor is a sign of high welfare animal rearing, however, Compassion in World Farming has looked at the Red Tractor standards and found them lacking. The animals reared under this scheme (around 80% of British pigs, as estimated by Rural Voice, 2011) may be ‘kept in

crowded barren pens possibly without straw or other enrichment material; unable to carry out key natural behaviours; many will have their tails trimmed, or docked; and the majority of sows will be confined in restrictive farrowing crates when giving birth and suckling their piglets.’ (Source: Compassion in World Farming)

We’d love you to come and visit our pigs at Church Farm, and see what high welfare really means. Our pigs spend their days happily rooting around in mud and straw, swishing their tails and eating a varied diet. We’ve had several sows farrow recently, out in the field as nature intended. As always, our paths are free to walk, we hope to see you soon.

Article source: http://www.ciwf.org.uk/news/pig_farming/telling_porkies.aspx

Butchery - Did you know?

Visit the Church Farm Christmas BarnMake a great start to your Christmas shopping with our wide selection of gifts, toys, books and much more.

This year, escape the hustle and bustle of the busy festive season with a relaxing trip to the farm.

Open every day 9am-6pm

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?

MEATFarm VarietySausages, chicken and streaky bacon, diced beef, minced beef, back bacon, chicken breast.

Old English CutsLambs liver, chicken and streaky bacon, diced beef, bones bag.

Premium SelectionSausages, chicken and streaky bacon, back bacon.

VEGETABLESExtra Small (6 varieties)Potatoes, onions, carrots, aubergine, calabrese, vine tomatoes, chestnut mushrooms

Small (8 varieties)Squash, turnips

Medium (10 varieties)Leeks, rainbow chard

Large (12 varieties)Cauliflower, beetroot/celeriac

Extra Large (15 varieties)Parsley/chervil, sprout stalk, sweet potatoes

FRUITApples, honeydew melon, pears, red grapes, bananas, grapefruit

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

Come and enjoy the Jolly Waggoner Christmas Luncheon

menu from 1st December, including traditional roast Church

Farm turkey, and vegetarian options. Book a table today to

avoid disappointment! Call 01438 861 350

www.thejollywaggoner.co.uk

Rural Care look after livestockThe co-farmers have been giving an extra hand to the livestock team. Tasks this week included ‘calling’ the sheep over using some feed. This helps the new lambs get used to being around humans.

One of the advantages of running the pub is that the co-farmers get to take the beer slops to our pigs. This is another fun job for all and good for the pigs!

Finally the co-farmers have been taking on responsibility for grading the eggs. Even though the number of eggs laid decreases as the days get shorter, this is still a big, but therapeutic, task for us.

Greneway School Comes to Learn About Food Miles The Year 7s from Greneway Middle School in Royston visited us recently as part of their Food Miles topic in Geography. They saw all the elements of our farm at work, and learned about how we use all of our own produce on-site and through our box scheme. The children really enjoyed themselves, and tried lots of new things. They took a tour of the farm, fed the pigs, and collected eggs from the chickens. They even got to take home an egg each so they could taste the product of their work.

The children all wrote about their experience on the farm, here’s what a couple of them had to say:

‘My favourite part of the morning was collecting the eggs from the chickens! I had to reach under a chicken and I found two eggs! Overall I really enjoyed the trip.’ Eleanor

‘The other thing we did was to go to a place with loads of pigs and feed them. They were all fat pigs but there were some baby ones like the one born the night before we went. I called that piglet Davinder Junior. It was really cute and soft. We got to stroke that pig. Overall I LOVED IT!!!!’ Davinder

The school now has a display board (top left) for all the pupils to see and learn about how the farm works.

Tell us your box storiesIf you get a Church Farm box, we’d love to hear from you. Let us know why you first chose to get your box, or how you use the contents. Do you have any special recipes that you love to make with Church Farm produce? Let us know so we can share your recipes and stories with the rest of the Church Farm Box community. Please email Francesca on fran.humphries@churchfarmardeley.co.uk

Finally, don’t forget, you can return your used Church Farm boxes to us for re-use.

Butchery - Coming SoonWe will shortly be preparing a new item for sale from the meat counter in the Church Farm shop: stuffed rolled pork belly, made with our own high welfare, rare breed pigs.

This is a really attractive centrepiece roast, and tastes absolutely delicious, with the flavours of the stuffing infusing throughout the meat. It also produces fantastic crackling, a great added bonus!

Look out for this in the coming weeks.

Serves 4-6

Ingredients2 lb (1 kg) rolled brisket of beef4 small whole onions, peeled4 smallish carrots, peeled4 sticks celery, cut in three½ large swede, peeled and cut into chunks4 oz (110 g) beef dripping4 oz (110 g) dark-gilled mushrooms½ pint (275 ml) hot stock (or hot water enriched with ½ teaspoon Worcestershire sauce and 2 teaspoons mushroom ketchup)A sprig of thyme1 bay leaf1 tablespoon flour1 tablespoon butter

MethodPre-heat the oven to gas mark 1, 275°F (140°C). First melt the dripping in a thick cooking pot and, when it’s hot, put in the meat and sear and brown it all over, then transfer it to a plate. Next lightly brown the onions, carrots, celery and swede, then remove them temporarily to the plate, too.Next, empty all the fat from the pot, then replace the brisket and arrange the vegetables and mushrooms around the meat. Add the hot stock, bay leaf and thyme and a little salt and pepper. Cover with foil and a tightly fitting lid and as soon as you hear simmering, place in the centre of the oven and leave for about 3 hours.When ready, place the meat and vegetables on a warmed serving dish, then bring the liquid to the boil and boil briskly until reduced slightly. Mix the butter and flour to a paste, then add this to the liquid and whisk until the sauce thickens. Serve with the meat and some sharp English mustard.

English Pot Roast

http://www.deliaonline.com/recipes/main-ingredient/meat/beef/english-pot-roast.html

Serves 8

Ingredients1 large Savoy cabbage4 large carrots50g butter4 tbsp double creampinch nutmeg

MethodPull off any tough outer leaves from the cabbage and discard. Cut in half, then remove the hard inner core. Rinse the leaves, then shred as finely as you can. Cut the carrots into fine, thin strips or grate in the food processor.Bring a pan of water to the boil and add the cabbage and carrots. Boil for 6 mins until just tender, then drain. Return to the hot pan and add the butter and cream. Season with pepper, and salt if you like, add the nutmeg and stir well to coat. Pile into a serving dish and serve immediately.

Creamy Savoy Cabbagewith Carrots

http://www.bbcgoodfood.com/recipes/1934/creamy-savoy-cabbage-with-carrots

Farm Store Product of the Week The Island Bakery Biscuit RangeMade on the Scottish Isle of Mull, Island Bakery opt for making small, wholesome batches of magnificently melty hand-baked treats. Although they insist on a strict ‘organic only’ code, they pride themselves on giving their biscuits plenty of freedom to express their individuality, which is why no two biscuits ever look quite the same. They believe their Scottish-baked treats should be savoured slowly, not nonchalantly nibbled or idly scoffed.

Their indulgent biscuits are really popular, try the delicious Chocolate Gingers, gingery organic biscuits dipped by hand in luxurious Belgian dark chocolate with a delightfully chewy stem ginger piece at the centre, or linger over the extremely tasty and highly addictive Lemon Melts, dipped in white chocolate. Dare you open a packet and not eat them all?

Church Farm Christmas PuddingsPhil the baker has been hard at work making this year’s Christmas Puddings. The enticing list of ingredients includes lots of fruits and spices, and even a good measure of Guinness!

The puddings have been very beautifully decorated by Rural Care, and are now for sale in the shop and the Christmas Barn at just £9.99 each.

Come along next Friday (2nd Dec) when some of the local ladies will be taking over the bar. They’re fundraising for the Bob Champion Cancer Trust, so please come along and support them.

Fundraising at the Jolly Waggoner

Meat for the WeekSign up today. Weekly boxes start from just £12.00Free delivery within 10 miles.

The Jolly Waggoner Pub, Ardeley, Stevenage, Hertfordshire, SG2 7AHT: 01438 861 350 E: info@churchfarmardeley.co.uk

The Jolly WaggonerChristmas Luncheon MenuAvailable Everyday From 1st December

StartersPressed Bacon Terrine

Seasonal Soup (v)

Main CourseTraditional Roast Turkey from Church Farm

Baked and Stuffed Butternut Squash

PuddingChurch Farm Christmas Pudding with Brandy Custard

Homemade Mince Pies with Organic Cream or Brandy Custard

Coffee and Crackers Included2 Courses £16.50 or 3 Courses £19.50

All homemade and homegrown in Ardeley.Available Mon-Fri 12pm-2pm and 6.30pm-9pm, and

Saturday and Sunday 12pm-9pm.

Book Now: At the bar, call 01438 861 350 or email info@churchfarmardeley.co.uk

50% non-refundable deposit required on booking

Christmas Day at The Jolly Waggoner

The pub will be open for Christmas drinks from 11am through to 2pm when we will close for Christmas Day bookings.

5 Courses: Adults £60, Children £40.00Includes Champagne Cocktail, Starter, Main Course, Pudding,

Tea/Coffee, Homemade Mince Pies and Homemade Petit Fours

Limited Availability!Book Now: At the bar, call 01438 861 350 or

email info@churchfarmardeley.co.uk50% non-refundable deposit required on booking