Church FarmYour Weekly Newsletter

Friday 23rd March 2012

A Note from the Grower

The warmer weather and longer hours of daylight help to bring on our vegetable seedlings nicely for sure. But, inevitably these favourable conditions for plants bring on the weeds also. Therefore some method of control is in order. For us this year a strict regimen of hoeing will be in operation, and we have a wide array of tools at hand for the purpose.

The hoe is an ancient and versatile tool which takes a variety of forms suited to the wide range of tasks for which it can be used. Aside from weed control, hoes may be employed for making shallow furrows or “drills” for sowing seeds or setting out new plants, moving soil, (for instance to “earth up” potatoes), to chop up plant material prior to composting, or to dig holes or trenches for planting or drainage.

Perhaps the most venerable form of hoe is the one you see on the left of our picture. This is variously known as a Dego hoe, “chillington hoe”, or “azada” (after the Spanish term for this implement). The working tool, which can come in all sorts of shapes and sizes, is set roughly at right-angles to the handle. This type of hoe can be seen in use in horticultural communities throughout the world, as it has been for thousands of years. It is an ancient design, but it is a testament to its great functionality that it is still the tool of choice for small scale farmers everywhere. When we were clearing the ground in preparation for planting our blackcurrants, this hoe proved far more effective than the spade.

In the centre of our picture is the so-called Dutch hoe. It consists of a triangular loop of sharpened steel set roughly in line with the handle, and is used with an up and down chopping motion to remove small weeds. The third type on the right is a “scuffle” or “stirrup” hoe. It has a double edged blade which is set so that it oscillates back and forth as the tool is moved through the soil, cutting weeds in both the push and pull action. A highly efficient weeding implement. Between them these three tools and others are going to help us win the battle against undesirable wild plants.

Rik

PS if you enjoy reading this column, check out the Buntingford Journal where I now write a monthly column of gardening advice.

Last Saturday the Jolly Waggoner played host to a terrific night of live music in celebration of St Patrick’s Day. The event was arranged by our Rural Care team in order to raise money for increasing wheelchair access facilities. Many thanks to all who came, the night was a lot of fun and raised £260!

Fundraising Success

Butternut Squash is really easy to store, which is why we’re able to bring these lovely Autumnal veg to you in early Spring.They like to be kept in a cool, dark and dry place (not in a fridge) so if you aren’t using them right away make sure they’re not left out.Don’t store squashes near onions, potatoes, apples or pears which give off natural ethylene gas and spoil the squash. Cooked pieces, mashed or pureed squash can by portioned out and packed into freezer bags with the air removed, and stored in the freezer for later use. If you are stuck for new things to do with your squash here are a few ideas:Make a dip: Roast your squash, then blend it, mix with milk and cheese to your taste and bake once more for a tasty side dish.Bake a pastie: Simply cube your squash, add onions, sage and parsley and you have the perfect veggie pastie filling.Add it to a salad: Roasted chunks of squash are the perfect contrast in a fresh green salad and a gorgeous side dish. To roast squash, cut into chunks (it’s fine to leave the skin on, but remove the seeds) and cook at 180C for 40-50 minutes.

Getting the Best from your Box

Gammon and Cauliflower Cheese GrillsMethodHeat the grill to high. Snip the sides of the gammon steaks with scissors so they don’t curl up too much when they cook. Put the gammon onto a baking tray, then grill on one side for about 10 mins until the fat is crisp. Meanwhile, cook the cauliflower in boiling water for 5 mins until tender. Drain and tip into a bowl with the mustard, crème fraîche and 2/3 of the cheese and give it all a good mix. When the gammon is crisp, flip it over and cook on the other side for about 10 mins. Spoon the cauliflower mix over the gammon, sprinkle with cheese, then grill for 5 mins until bubbling and golden.

Serves 4

Ingredients4 small, raw gammon steaks1 large cauliflower , cut into florets100ml half-fat crème fraîche85g cheddar , grated1 tbsp wholegrain mustard

http://www.bbcgoodfood.com/recipes/3209/gammon-and-cauliflower-cheese-grills

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, gammon steaks, beef mince, back bacon

Lean Cuts (NEW FOR 2012)Skinny sausages, skinless chicken fillets, extra lean minced beef, lean gammon steak

Old English CutsChicken liver, whole chicken, gammon steaks, stock pot bag

Premium SelectionSausages, whole chicken/breasts, back bacon

VEGETABLESExtra Small (6 varieties)Baking potato (white sante), carrot, onion (spanish white),courgette, broccoli, leek

Small (8 varieties)Tomato, beetroot

Medium (10 varieties)Red Russian kale, mixed salad bag

Large (12 varieties)Spring onion, spinach/chard

Extra Large (15 varieties)Sorrell, cauliflower, red cabbage

FRUIT (extra large box)Bananas, oranges, plums, pears, apples (gala), red grapes

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!

Call 01438 861 350

www.thejollywaggoner.co.uk

An important part of the work we do at Rural Care is building self-esteem and confidence in all our co-farmers. People with learning disabilities can sometimes have low self-esteem and this can affect their happiness and can lead to a negative outlook on life. However, when you look around and see the many people with learning disabilities that have had a big impact on the world we live in, this can help raise the confidence of others with learning disabilities and show them just what they can achieve. We have made a wall of fame in the Rural Care to illustrate this.

An example of an inspirational person with learning disabilities is Susan Boyle (pictured top right); she appeared on the TV talent show ‘Britain’s Got Talent’. Susan got to the final of this programme and has now been nominated for 2 Grammy awards and her debut album ‘I Dreamed A Dream’ sold more than 410,000 copies - the best first week’s sale for a debut album since records began!

Tommy Jessop has Down’s Syndrome, and was determined to be an actor from a young age. He achieved his dreams and has now acted in programmes such as ‘Casualty’, ‘Monroe’ and a TV movie called ‘Coming Down the Mountain’.

Susan and Tommy are just a couple of examples of people with leaning disabilities that have achieved their dreams, proving that a disability shouldn’t hold you back! The goals we set together with the co- farmers are examples of all the victories we achieve here at Rural Care at Church Farm.

Images: http://www.equity.org.uk/directory-of-members/tommy-jessop/ and http://www.susanboylefanclubusa.com/

Raising Self-esteem at Rural Care

Catherine Berwick’s Parsnip & Maple Syrup Cake Method

1. Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly.

2. Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.

This was the winner of Good Food’s 20th birthday cake competition, they’re claiming it’s the new carrot cake so it’s got to be worth a try.

Serves 8

Ingredients175g butter , plus extra for greasing250g demerara sugar100ml maple syrup3 large eggs250g self-raising flour2 tsp baking powder2 tsp mixed spice250g parsnips , peeled and grated1 medium eating apple, peeled, cored and grated50g pecans , roughly choppedzest and juice 1 small orangeicing sugar , to serveFor the filling250g tub mascarpone3-4 tbsp maple syrup

http://www.bbcgoodfood.com/recipes/12983/catherine-berwicks-parsnip-and-maple-syrup-cake