Church FarmYour Weekly Newsletter

Friday 3rd February 2012

A Note from the Grower

Since Rik wrote about our exciting delivery of seeds a lot of work has gone into planning the next few months out in horticulture. Not only do we have a full field plan for this season’s planting but also a week by week sowing plan. Right now, the tomato and pepper seedlings are peeking out of their trays and the aubergines too are well on their way. Cauliflower seedlings sown back in October are making daily migrations (with a little help) outside in order to gradually harden them off for eventual planting in the field.This might seem very early considering the recent weather but our propagation tunnel keeps them warm overnight and gives us a head start in the planting season. As soon as the seedlings are strong enough, and the weather allows, we’ll be transplanting them into the polytunnels and the fields which will soon be rich with sumptuous treats for all of our customers.The Spring Equinox isn’t actually until 20 March, but our minds are focussed on the future which makes the short winter days that much more bearable. If you have a greenhouse or window ledge space you can start to do the same over the coming weeks. If you’d like to come up to the farm and spend some time on the farm lending a hand, or just getting out in the fresh air, our member days are on the last Saturday of each month. We’re more than happy to show you around and share hints and tips where we can.Happy planting, Laura

Potato of the WeekThe Désirée is a red-skinned potato originally bred in the Netherlands in 1962. It is a versatile, fairly waxy variety which is firm and holds its shape and is useful for all methods of cooking; from roasting to mashing and salads.

Image source: http://www.ruleworks.co.uk/veg-edible/potato.htm

This week I’ve been looking at the findings from a study conducted by Food Standards Agency into chicken supplied to the catering trade. The results make for unpleasant reading, the ‘highlights’ being:• 31 (46 percent) samples had a determined meat

content of between 5 percent and 26 percent less than that declared on the packaging

• Added water in the samples ranged from zero up to 43 percent• Elevated hydroxyproline levels indicated the use of hydrolysed

proteins derived from collagen in 16 (24 percent) of the samples, with only two samples labelled as containing hydrolysed protein

• Two samples tested positive for pork DNAFor chicken free from added water, collagen (and pork!), come to Church Farm, where our high-welfare, free-range meat tastes better because it is.

Farmer Tim source: http://www.food.gov.uk/science/surveillance/fsis2001/20chick

The Great Industrial Meat Scandal!

Black Squirrel ProjectA new study by Anglia Ruskin University is measuring the spread of Black Squirrels. They’re a variant of greys that can be either jet black or brown/black. They’ve been sighted in Herts several times (just last week one of our farm workers saw one in Cottered), you can register any new sightings at blacksquirrelproject.org

Our farm boxes are now being delivered in collapsible plastic crates rather than cardboard boxes. The produce we need our boxes to carry is quite heavy, and because of this and the effects of rain, we were not getting many re-uses out of them. The new crates are coming to us second hand (and thoroughly cleaned) and we’ll get plenty of use out of them, meaning that there’s overall a lower environmental impact from using them when compared with the cardboard! The photo on the top shows the crates.

In the bottom photo you can see the ingenious planter built by one of our box members. The top section is used for growing flowers, while the door in the bottom opens up to a cupboard that fits our boxes in. This keeps all of the produce safe and dry until it can be taken inside. We asked to share this with everyone because it’s such a great idea!

New boxes this week!

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, chicken thigh fillets, lean pork mince, back bacon

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

Old English CutsChicken liver, beef roasting joint, chicken thighs, stock pot bag

Premium SelectionSausages, beef steak/roasting joint, back bacon

VEGETABLESExtra Small (6 varieties)Potato, carrot, onion, beetroot, calabrese, butternut squash

Small (8 varieties)Leek, Fennek

Medium (10 varieties)Tomato, celeriac

Large (12 varieties)Red pepper, purple sprouting broccoli

Extra Large (15 varieties)Red cabbage, aubergine, courgette

FRUIT (extra large box)Apples (kidds orange), kiwis, oranges, grapefruit, bananas, pears, cooking apples, pears

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 Valentine’s Day and Mothers’

Day. Book a table today to avoid disappointment!

Call 01438 861 350

www.thejollywaggoner.co.uk

Rural Care has been quite involved in looking after the chickens recently. One day, Pinewood school cleaned out one of the sheds where the eggs are laid, and the following day the group from North Herts College cleaned another shed (this went towards one of their course assessments). These students are studying Animal Care on their 2 days at the farm and they are gradually ticking off each assessment they need to complete. Additionally, the other co-farmers have been spreading straw around the laying chickens, which helps to keep them and their eggs clean and healthy. Towards the end of Friday they were even called upon to help get one group of chickens into large boxes ready for moving into alternative accommodation! A bit of a challenge but the co-farmers worked well on this task. And of course there are always eggs to collect every morning, which is still most people’s favourite job.

Rural Care Work with Chickens

Celery is best stored in the fridge. To keep it at its peak (or revive wilted stems), cut off the bottom and stick in a glass of water in the fridge. Celery will absorb the water and stay nice and crispy (see photo on right). Being organic, sometimes the stalks are tougher on the outside, but you can peel these parts off. If your celery goes past its best, don’t throw it out, its great for adding flavours to soups and stews (use with onion and carrot as a base). You can chop and freeze celery to save it, but it defrosts a little soggy - fine for cooking with, but not great for salads.

Did you know you can even use the leaves? Wash and dry (thoroughly, by leaving on a paper towel for a few hours) and then freeze them in a plastic bag. Crumble a few frozen leaves into soups or other cooked dishes to which you wish to add celery flavour. Get the kid’s excited about celery by making ants on logs - smear peanut butter inside a stick and place raisins on top! Image source: http://honeyandspice.wordpress.com/how-to-2/revive-wilted-celery/

Getting the Best from your Box

Minced Beef Pinwheels

Makes 12

Ingredients1 tbsp sunflower oil½ med onion, peeled and finely chopped1 garlic clove, crushed500g lean beef mince1 tsp dried mixed herbs1 tbsp tomato purée1 tbsp plain flour, plus extra for rolling500g block of ready-made puff pastry50g mature Cheddar, finely grated (opt)1 medium egg, beatensalt and freshly ground black pepper

MethodPreheat the oven to 200C/400F/Gas 6. Line a large baking tray with greaseproof paper. Heat the oil in a small frying pan and gently fry the onion and garlic for 2–3 minutes until soft, stirring regularly. Tip the mixture into a large heatproof bowl and leave to cool for few minutes. Add the minced beef, dried herbs, tomato purée and the flour to the bowl with the onion and season with salt and freshly ground black pepper. Mix with clean hands until thoroughly combined. Lightly flour a clean surface with flour, and roll the puff pastry into a 34cm/13½in square. Spread the mince mixture over the pastry, leaving a 2cm/¾in border around the edges. Sprinkle on the grated cheese, if using, and brush the pastry edges with a little of the beaten egg. Firmly roll the pastry up, like a Swiss roll. Cut the roll into 12 even slices using a serrated knife – a bread knife is ideal. Place the pinwheels on the baking tray (or trays), spaced well apart to allow for rising. Flatten each pinwheel slightly with the palm of your hand. Brush the top of each pinwheel with the beaten egg to glaze, taking care not to allow the glaze to drip down the sides and onto the tray as this will make the pinwheels stick to the baking paper. Bake for 15 minutes or until well-risen and golden brown, and the beef is cooked through. Allow to cool slightly, then remove from the baking paper using a palette knife. Best served warm.

http://www.bbc.co.uk/food/recipes/minced_beef_pinwheels_78308