Church FarmYour Weekly Newsletter

Friday 13th July 2012

A Note from the Grower

Last autumn my predecessor Kate Pheasant planted garlic and onion sets in a bed in the Beard’s Oak field, and these will be ready to harvest very soon. Garlic is best planted in October or November, as it requires a long season to crop well, and most cultivars require a month or two when the soil temperature is below 10°C, if they are to produce good sized bulbs. For planting, bulbs are separated into individual cloves and set, pointed end upwards, at around 18cm (7”) spacings in both directions. The tips should be just 2.5cm (1”) below the soils surface. Harvesting takes place in July or August when the leaves have begun to turn yellow. The bulbs should be carefully lifted and set out in a cool, dry place on slatted shelves or hung up for drying. Garlic has been grown and used by people for at least 6000 years. As well as a powerful flavour and condiment in the kitchen, it has potent medicinal qualities. The crushed cloves yield various compounds, such as allicin, allistatin, and garlicin, all of which have powerful antibacterial, antifungal, antiviral and immune-enhancing properties. These components account for garlic’s effectiveness as a treatment for sore throats and for treating fungal infections such as thrush or athletes foot. They have also been shown to be effective in suppressing potentially life-threatening pathogens such as E.coli and staphylococcus. In Russia and elsewhere, it is routinely used as a treatment for influenza and whooping cough. It can also be used against fungal problems in the garden such as mildew or black spot on roses. You may remember that I have been keen to try a garlic emulsion spray as a treatment against pest insects such as aphids, but beneficial insects have got in and done the job for me. One day I’ll find out if it really works, though by many accounts it does. Rik

Image source: http://www.magnetic-therapy-living.com/natural-remedies-for-arthritis.html

Cucumbers, in spite of being so soft and watery, are actually a member of the gourd family, which also includes squashes and melons. Varieties of cucumber that are commonly eaten in other countries can be very bitter, and require the skin being peeled off, and the ends being rubbed with salt to draw the unpleasant taste out. Thankfully, the cucumbers we consume here are of a much more palatable nature, and you should ensure that you eat the skin and the seeds as the nutrients are concentrated there.

Cucumbers are the epitome of summer, they’re great in salads, they are used to make the simple and refreshing dip tzatziki, and they’re essential to a truly great Pimm’s Cup. You can also create a lovely salad by mixing diced cucumbers with broad beans and mint leaves, then tossing this with a vinaigrette. Or why not be truly English and enjoy some cucumber sandwiches - particularly good for afternoon tea.

If you do need to store any excess, you can in fact pickle any variety of cucumber. This way you can enjoy them throughout the year.

Getting the Best from your Box

In spite of the awful weather this year, we’re managing to get a great variety of food out of the ground. We still have plenty of rhubarb, and now the first of our gooseberries and raspberries are coming in to season.

On the vegetable side of things, we’re getting some great items that just beg to be made into a salad. A lovely crop of new potatoes, some broad beans, spring greens, mangetout, dwarf french beans, and carrots.

All of these delicious items are available in the Farm Store this week, along with some fresh herbs you’ll find it hard to resist.

The Latest from the Harvest

We had a great visit last week from a group of Team Leaders from the UIA Insurance HQ in Stevenage. They had a whole day at the farm, discovering what we do, and enjoying some fun activities. They learned how to make sausages with our butcher, Danny. They also got to pick their own strawberries from the field. In the afternoon, they played our own version of Supermarket Sweep, getting points for answering questions about the farm and undertaking challenges. We really enjoyed their visit, and the enthusiasm they had for the farm.

Team Building 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, whole chicken, pork shoulder steaks, beef mince, back bacon

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

Premium SelectionSausages, whole chicken, back bacon

VEGETABLESExtra Small (6 varieties)Potato (cara), carrot, onion, red ramiro pepper, ridge cucumber, green batavia lettuce

Small (8 varieties)Kohl rabi, courgette

Medium (10 varieties)Broad beans, aubergine

Large (12 varieties)Turnip, mushroom

Extra Large (15 varieties)Avocado, vine tomato, mixed salad

FRUITBananas, oranges, peaches, strawberries, tayberries/raspberries, 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:“Pimm’s & Pitchers” in celebration of

Summer - free cheesy chips with every pitcher of Pimm’s, 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

Saturday 14th July - Morris dancing in the evening

Saturday 28th July - 1st Annual Beer Festival featuring 10 guest ales from noon onwards (full information next week!)

Events at the Jolly Waggoner

Bacon and Mature Cheddar StrawsEasy to make and a great new way to enjoy bacon. For a little extra spice, sprinkle on some paprika or cayenne.Makes 14

Ingredients1 x 375g/13oz puff pastryPlain flour, for dusting1 tbsp English mustard100g/3½oz mature cheddar, gratedFreshly ground black pepper14 slices bacon1 free-range egg, lightly beaten

Method

1. Line a baking tray with greaseproof paper.

2. Roll the pastry out on a lightly floured work surface to a large rectangle of 0.5cm/¼in thickness.

3. Turn the pastry so that the longest side is facing you, spread over the mustard, sprinkle with the cheese and season with freshly ground black pepper. Place the pieces of bacon onto the pastry, leaving a small gap between each piece.

4. Cut the pastry between each slice of bacon. Carefully twist each piece of pastry 4-5 times so it looks like a curly straw, then place on the baking tray.

5. Repeat the process until all of the bacon has been used up. Chill the pastry twists in the fridge for 15-20 minutes.

6. Preheat the oven to 220C/425F/Gas 7.

7. Remove the twists from the fridge and brush with the beaten egg.

8. Reduce the oven to 200C/400F/Gas 6 and bake the twists for 20-25 minutes, or until the pastry is well risen and golden-brown. Remove from the oven and set aside to cool.

http://www.bbc.co.uk/food/recipes/bacon_and_mature_ched-dar_58920

Sarah, a student nurse/social worker, has been working with us on a placement as part of her course. She has been very popular with all of the co-farmers, and has really thrown herself into all of the varied (and often muddy) tasks that we do. She has written a short piece on her time here. You can see Sarah getting down to work in the picture at the bottom, on the far left:

I have been lucky enough to have spent the last 6 months here at Church Farm working with Rural Care, and I have loved every minute of it… despite spending most days in the rain! It’s not at all what I imagined I would be doing when I signed up to a learning disability nursing and social work degree, but every moment has been invaluable. Every day something different happens and the people here have really welcomed me and made me feel part of the team.

The co-farmers are brilliant and really get stuck into the jobs; they have all encouraged me to try new things and to get involved. As I move on to the next part of my course I will miss the Rural Care and Church Farm team, but would like to say a huge thank you to every single one of them for their help and support! I will definitely be back to visit soon, not only to see the lovely people, but for the tasty food from the shop and café too!

Rural Care Study Placement