Local Focal Baildon

Keep it Local Issue31The

Local Focal BaildonGT-Wharedale-150x150-19mar10-PRINT.pdf 09/03/2010 15:54:57

The Copper Beech Club

A warm welcome awaits everyone at The Copper Beech Club. The new Club has been open for 10 years and has

all the modern facilities necessary to provide every comfort for members. There is easy access for the disabled, via a lift, and children are allowed into the Club (supervised by parents/guardians) on Saturday and Sunday Lunchtimes.

WEEKLY ENTERTAINMENTMonday Night - Modern & Sequence DancingTuesday Night - Line Dancing with JeansceneWednesday Night - Cash Bingo in the lounge

Thursday Night - Quiz and Play Your Cards Right

in the lounge

FACILITIESEasy Access for the Disabled via lift

Comfortable Members LoungeGames Room with full size Snooker Tables,

Pool Table, Table Bowls, Darts, Dominos and CardsLarge Function Room Available for Hire

LIVE ENTERTAINMENT &FORTHCOMING EVENTS

Saturday 26th June - TABLE TOP SALEThursday 1st July - PSYCHIC ROY DODD - Tickets £6.00

Saturday 3rd July - SCARBOROUGH TRIP Saturday 14th August - RIPON RACE TRIPSaturday 28th August - ROLLERCOASTER

All Welcome

FOR FURTHER INFORMATION PLEASE TELEPHONE THE

CLUB ON 01274 584091OR LOG ON TO OUR WEBSITE AT

www.copperbeechclub.co.uk

NORTHGATE, BAILDON BD17 6JZ TEL: 01274 584091

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Roberts Park, Saltaire

In 1953, Titus Salt, then 53 years old, moved his wool business from the centre of Bradford to his new model village on the banks of the River Aire. He was prompted to do this because of the rising death rate affecting Bradford’s workforce. This was a decision he made in 1848, when, as Mayor of Bradford, there occurred a Cholera outbreak that killed 480 people.

Deciding on the area he wanted, he appointed Lockwood & Mawson Architects, who had just finished building Bradford Town Hall and The Wool Exchange. Work started on his new mill and homes for the workers in 1851. Titus Salt laid down strict conditions for people moving into the houses in the new village, there were to be no public houses, and he banned clothes lines but made alternative arrangements for ‘wash day’ – he built a huge wash house and incorporated drying facilities with constant hot water and hot piping to dry the clothes! For their entertainment he built the wonderful Victoria Hall, with a ballroom and many rooms for meetings. The hospital he built was well equipped and still functions to this day. Schools for pupils of all ages were built and a college - which again is still a hive of activity. He also built a wonderful

church with its dome and churches for all denominations. One of the buildings meant for 800 Sunday School pupils was demolished to make way for a car park! Lockwood and Mawson, the architects, used an Italian influence in all of their buildings, which, coupled with the new Yorkshire stone mined locally, produced a beautiful picture. One of the main features is the main chimney, modelled on the Santa Maria Gloriosa Church in Venice. To ensure the health of his workforce, Titus built Roberts Park, to provide an area for them to enjoy fresh air, sunshine and exercise, and it contained a cricket club, a cricket pitch and pavilion and an arboretum of beautiful trees that still stand proudly today. There is only one name for this architectural masterpiece...Saltaire! Unfortunately, after the death of Sir Titus in December 1876, funding for the park started to dry up, leading to its

deterioration and it became neglected and a disgrace - when suddenly out of the blue came LOTTERY MONEY! And behold, plans were soon underway to give the park a makeover costing millions. On completion of the work, a celebration was held on Saturday May22nd this year, where The Lord Mayor officially opened the new band stand. People turned up in their thousands to be entertained by various bands including The Titus Salt New School Jazz Group! He would have been very happy and proud to see his beloved park restored to its former glory and enjoyed by so many.

Where History comes

Alive

‘To ensure the health of his workforce, Titus built Roberts Park, to provide an area for them to enjoy fresh air, sunshine and exercise...”

by Ron Bairstow

24

The Baildon in Bloom Committee is currently busy planning the next Wacky Scarecrow Walk for Saturday 11th September, and would like to invite members of the public to send in their application forms as soon as possible. The forms are now available in most shops around the village.

This booking system worked really well last year and was a great help to the organisers who try to make sure everything runs smoothly, no

mean feat when you have so many people and scarecrows to contend with! There will be no set theme as anything goes, so please put your thinking caps on and have a go. The children will love it, as they did last year, and you never know you may even win a Silver Cup – presented for the ‘Best Scarecrow on the Walk’.

The Launch of the Wacky Scarecrow Walk by Baildon Resident, Ron Bairstow

Last year saw a record number of scarecrows, 220 in tota, so let’s see if this year there can be even more! I have ordered the sunshine for the day already, for there is nothing worse than looking at a wet scarecrow!

For any further information about the Wacky Scarecrow Walk or other matters concerning the Baildon in Bloom Committee please contact:

Ron Bairsow on...

T: 01274 584075

See if you can spot one of the

many celebrity scarecrows such as

Mr Ringo Straw

SHIPLEY

Up to 50DIFFERENTStyles of Bedto choose fromTerms and conditions apply. Voucher only valid at Shipley store - Steadman House, Otley Road, Shipley BD17 7EX. *when you purchase the equivalent size of our bronze, silver, gold or platinum underlay. Stairs surcharge applies. Voucher excludes beds.Prize is for 2 people and includes exclusive use of VIP Lounge, three pints of lager or soft drinks per person and a light bu�et.

As seen on TV Open 7 Days

SHIPLEY

SHIPLEY

TO BINGLEY

TO GUIS

ELEY

TO LEEDS

TO BRADFORD

To enter, send your Name, Address,Telephone Number and Email Address to [email protected] Closing Date: 24th June / 5th July 2010

Free prize draw entry to watch either England’s �rst quarter �nal match or the World Cup Final in the VIP Directors Lounge at the Halfway House, Baildon, with free drinks and snacks.

www.unitedcarpetsandbeds.comTel: 01274 533408 or 01274 533416

Readers of Local Focal have been especially chosen by United Carpets Shipley to receive this superb Gift Voucher and World Cup Competition!

To Celebrate the World Cup 2010...

8 10

19 23

3Secure your Home with No1 Security - see Page 31

The Local Focal is a FREE monthly door-to-door publication.distributed in Apperley Bridge, Greengates, Idle, Thackley, Calverley, Baildon and Bingley with 8,500 readership per area per month. Advertising rates start from just £20 per month!

“A great cost effective way to advertise locally.” Idle Travel.

“The Local Focal works for me!” Frederick at The Rose Florist.

For further details about advertis-ing in The Local Focal please call us on 01274 420091.

The Local Focal - They’re everywhere you want your business to be!

5Half Price Business Cards from Printing.com - Page 29

The Inspired Neighbourhoods vision is for an inclusive, just and prosperous district for all residents and businesses in Bradford East.

Our mission is to lead on regeneration and neighbourhood management in the area.

Employment supportHelp to gain employment through CV writing, job searches and one to one support in an informal relaxed environment.

Enterprise coachingTo help you move into self employment and overcome any barriers you feel you may face in a friendly, supportive atmosphere.

Support NetworksMeet like minded people who understand the issues you face.

GiftVoucher

£1,000 Off Any Acorn Conservatory!

Don’t need or want a conservatory yourself?Pass this superb gift to someone who does!

This Gift Voucher is only Valid with Acorn Glazing and Building Services.

7Hudson Stott - Baildon’s New Hair Salon - See Page 21

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8 To advertise in The Local Focal call us on 01274 420091

AFTER the long, cold winter is your lawn looking as green and healthy as it should with summer approaching?

Most of us simply expect our lawns to look good throughout the spring and summer but the truth is grass needs help to be lush, green and weed-free. GreenThumb is a thriving company in Wharfedale that can look after your lawn -- for LESS than you could do the do the job yourself. You did read that correctly. GreenThumb can send their highly-trained staff to feed and weed your lawn for less than it would cost to buy the materials yourself at a DIY store. The Wharfedale branch of GreenThumb – part of the UK’s biggest lawn treatment service -- is based in Ilkley, and treats hundreds of lawns in an area stretching from Horsforth to Shipley, Guiseley, Skipton and beyond. Each lawn the company looks after receives four pre-scheduled treatments throughout the growing season – starting in March and ending in the early autumn – designed to make the grass look stunning. The experts can also tackle a range of pests and conditions that damage grass,

including leatherjackets, which destroy roots, chafer grubs, red thread, drought and moss. And with treatments starting at just £14 for a small lawn, it really is cheaper than you could do it yourself buying fertiliser and weed killer or other products from a DIY store. And the results speak for themselves! Have a look at the before and after pictures. The grass on the lawn in these pictures suddenly began disappearing, but the GreenThumb team restored it to its former glory within weeks after treating the lawn for a leatherjacket infestation. GreenThumb in Wharfedale was launched in 2008 by husband and wife team Chris and Joanne Ducker. Said Chris: “We’d been customers of GreenThumb before so we knew the high standards that are expected. But it’s worth the hard work to see the reaction from our customers when they see their lawns transformed!”

For a free consultation and survey contact Chris or Joanne on 01943 604956 or freephone 0800 0111 222 and visit www.greenthumb.co.uk

Transform Your Lawn

9

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MAD PUBLICATIONS

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re

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The Local Focal

Keep it Local

World Cup Comp from United Carpets - See Page 19


The Baildon in Bloom Committee is currently busy planning the next Wacky Scarecrow Walk for Saturday 11th September, and would like to invite members of the public to send in their application forms as soon as possible. The forms are now available in most shops around the village.

This booking system worked really well last year and was a great help to the organisers who try to make sure everything runs smoothly, no

mean feat when you have so many people and scarecrows to contend with! There will be no set theme as anything goes, so please put your thinking caps on and have a go. The children will love it, as they did last year, and you never know you may even win a Silver Cup – presented for the ‘Best Scarecrow on the Walk’.

The Launch of the Wacky Scarecrow Walk by Baildon Resident, Ron Bairstow

Last year saw a record number of scarecrows, 220 in tota, so let’s see if this year there can be even more! I have ordered the sunshine for the day already, for there is nothing worse than looking at a wet scarecrow!

For any further information about the Wacky Scarecrow Walk or other matters concerning the Baildon in Bloom Committee please contact:

Ron Bairsow on...

T: 01274 584075

See if you can spot one of the

many celebrity scarecrows such as

Mr Ringo Straw

11Riverford for Healthy Organic Veg - See Page 15

Watch This Space for Details of This Exciting Change...

However, they should still be fi rst on your list for all of those hard to fi nd ingredients, cheeses, wines, anti pasti,

breads and gluten free products.

Don’t forget... If it’s in your recipe, you’ll fi nd it at Coxon’s!

Coxon’s Kitchen Deli and Cookware

in Saltaire are Changing their Name!


Spring is the perfect time for homeowners to get their house in order and this usually includes the one job that is constantly over-looked... the over-worked oven!

Even the most enthusiastic of Spring cleaners fi nd donning rubber gloves and tackling the oven one of the most loathed household chores, and if people are not thorough with their oven cleaning, fat and food can cause future problems which could result in an oven fi re and it’s also a perfect breeding ground for bacteria and germs.This is where Ovenu comes to the rescue! Owner, Richard Greenwood, runs the local franchise of Ovenu, the UK’s most prestig-ious oven cleaning company, and his is a true family business as four of his team of six oven

cleaning technicians are members of his family. Richard said: “People don’t realise that the more you use your oven the more debris and grease starts to build up and this can affect its effi ciency. Remnants of food could still be lurking in the oven, hiding behind the panels, behind the fan cover or even dribbling over the heating elements in those hard to reach places.” The whole Ovenu process takes around three hours and leaves the oven, hob and exterior in immaculate condition. So call Richard today to arrange for that most hated cleaning job to be taken care of so that you don’t have to!

For further information Call Richard on Tel: 0800 140 9800 or log onto www.ovenu.co.uk

How Clean is Your Oven?

15Find that Missing Ingredient at Coxon’s - Page 11

LOCALVegetables grown within 50 miles of where you live

FRESHVegetables fresh from the farm, some picked within 48hrs of delivery, you can only get this fresh if you grown your own

AFFORDABLEOn average our boxes are 20% cheaper than the supermarkets and delivery is FREE

ENVIRONMENTALLY FRIENDLYWe never airfreight, and do not use chemicals in growing our veg

VISITWe hold open days and events at the farm so you can come and see where your veg is grown.

PLACE A WEEKLY OR

FORTNIGHTLY ORDER AND

YOUR FOURTH BOX IS FREE

elviselvisTheIdle

14th August 2010Thackley Football Club,Ainsbury Avenue, Thackley

not to be missed

Doors open 7pmTickets £5Raffle

In aid of Marie Curie Hospice


Two years ago, Louise Pickles from Baildon, started a petition campaign amongst the local residents of the village to save Towngate Rooms. Built in 1912 and a much loved historical building, Towngate Rooms has seen many changes over the years and was mainly known as the Liberal Club, as is carved in stone on the front of the building.

The local council wanted to sell the building, which had stood empty for many years and had fallen into a state of disrepair, but Louise had other plans and approached Bradford Council with a view to taking over the lease and transforming it into the wonderful Pickles Delicatessen it has now become. It has taken two years to see the project through to fruition and Louise would like to acknowledge the support she has received throughout from the residents of Baildon, BizFizz, and local MP for Shipley, Philip Davies and the local Councillors, especially John

Cole, who really pushed everything along. Pickles is a new chapter in Louise’s life, having been a nurse for 22 years, but with a passion for good food and cooking, she always knew that she would love to open her own deli style eatery, offering the best cheeses, breads, homemade quiches and cakes, and this is exactly what she has done. After ten weeks of hard slog, Pickles Delicatessen opened its doors to the public on Monday 26th April, with mouth watering displays of locally sourced fayre and good wholesome treats. Louise gets her free range chicken and eggs from Harrogate, her meats from Pately Bridge, a lady in Baildon is baking her scrumptious cupcakes, another lady in Gilstead bakes her tea loaves and her tea is from Taylors’ of Harrogate! The decor and furniture has also been very carefully thought out, as the one primary thought that Louise had was to retain the buildings original character and she has created a beautiful, rustic feel with recycled oak furniture, wooden floors and

giant comfy sofas, making excellent use of the space on each of the two floors, with the deli downstairs and a spacious lounge and eating area upstairs. Upstairs you can while away the time with a snack, a meal, a coffee and homemade cake or a lovely healthy choice from the menu. Then wander downstairs to purchase your favourite cheeses, pickles and homemade cakes and pastries, taking a little bit of Pickles home with you! Baildon has always been the kind of friendly village that attracts visitors on a daily basis, with its abundance of fabulous shops and being home to the Glen Tramway, however, now there is another very good reason to visit more often...Pickles Delicatessen and Louise’s hospitality will not disappoint, I can guarantee you of that!

Hours of Opening Monday to Wednesday 9.30am to 5.30pm Thursday and Friday 9.30am to 7.00pmSaturday 9.30am to 5.30pm

Pickles Delicatessen at Towngate Rooms in Baildon

Pickles Delicatessen - Towngate Rooms13 Northgate, Baildon BD17 6LXTel: 01274 587204Web: www.picklesdelicatessen.com

27 Homes & Gardens

17Transform Your Lawn with GreenThumb - Page 8

MINIATURE RAILWAY Charity event for marie curie hospice

Northcliffe Woods, Cliff Wood Avenue, Shipley22nd August from 1pm until 4pm

Miniature train rides Tombola Teddy RaffleBat the Rat Books & CDs Refreshments

Event supported by the Bradford Model Engineering Society

Midland Railway

hop aboard the

SHIPLEY



SHIPLEY

SHIPLEY

TO BINGLEY

TO GUIS

ELEY

TO LEEDS

TO BRADFORD






Wel

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It’s not you. It’s your metabolism!

Clinics Nationwide

0844 585 7500 www.sureslimuk.com

WOW!Look at me now!I started at 16st 13lb – I had reached crisis point. The size 22/24 clothes were starting to get tight and this wasn’t good news. Having medical problems including Multiple Sclerosis and IBS meant losing weight was previously a battle. I had tried most things but never found something I could stick to. I had seen with my own eyes other people that had joined SureSlim and achieved great things. I knew this was the path I was going to have to take.I was scared and worried at how things would have to change but after my initial visit I felt confident that with the support of my consultant I would give it my best shot.My plan arrived and with trepidation I embarked on my new quest. My new life!Within a few months my cholesterol was completely normal but the benefit was really to the IBS. I no longer need to take the medication for this as the plan seems to have sorted it out – telling me that it’s the right food going in my body. It didn’t take long for people to start noticing that I was losing weight and this of course made me feel

fantastic. My willpower was definitely encouraged by the fact people were commenting but also that the weight was coming off at a super but sensible rate.I reached goal after 9½ months on SureSlim meaning I had lost 7½ stone. It’s truly amazing. I am a size 10 now which I didn’t think was possible. I know when I go into a shop I can try clothes on confidently. No need to hide the tag!I’ve been able to keep the weight off with the help of my lifestyle plan and I plan on keeping it that way – I feel so comfortable with the new me. My life has changed for the better. My family are proud of me and my achievements. Most importantly I love the fact I feel better about myself. I now have the key to manage my weight for the rest of my life.

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SHIPLEY



SHIPLEY

SHIPLEY

TO BINGLEY

TO GUIS

ELEY

TO LEEDS

TO BRADFORD







The Inspired Neighbourhoods vision is for an inclusive, just and prosperous district for all residents and businesses in Bradford East.

Our mission is to lead on regeneration and neighbourhood management in the area.

Employment supportHelp to gain employment through CV writing, job searches and one to one support in an informal relaxed environment.

Enterprise coachingTo help you move into self employment and overcome any barriers you feel you may face in a friendly, supportive atmosphere.

Support NetworksMeet like minded people who understand the issues you face.

Not advertising your Business is like winking in the dark... You know what you’re doing but no one else does!

Contact Us Today on


MAD PUBLICATIONS

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re

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The Local Focal

Keep it Local

At Hudson & Stott Hairdressing, the new salon opened at Westgate in Baildon by local residents, Nicola Hudson and Gemma Stott, the aim is to make each client feel welcome in a comfortable, relaxed environment, where you can enjoy the fashion expertise of innovative hairdressers who will create a look that suits you as an individual and your lifestyle.

With over 20 years experience in the hairdressing industry, Nicola and Gemma have combined their knowledge and skills in 2010 to create a salon that provides an extensive range of hair services to suit every client’s needs, whether that is more traditional styling or the latest colour and cutting techniques, this salon has the skills and experience for you. After working in a popular salon in Saltaire, 2009 saw Nicola reach the Regional Finals of the Wella Trend Vision Competition in Manchester and she previously trained with Vidal Sassoon. While Gemma has for many years worked in

fashionable Leeds based salons, gaining invaluable experience in the latest techniques. Hudson & Stott is a unisex salon, specialising in hair up and bridal styles, permanent colouring, contemporary and classic cutting and they are also colour correction specialists. If you have scalp or hair problems, then Nicola and Gemma also have a range of specialist treatments for you. There is also a fantastic range of Lanza Haircare and Wella Colour products to keep your hair in perfect condition and your style looking amazing long after you have left the salon.

There is a Celebration Opening Offer valid until end of July 2010, so make sure you take advantage of this and book your next cut and finish at Hudson & Stott any Tuesday to Thursday and receive your colour at HALF PRICE!

Nicola and Gemma are looking forward to welcoming you to Husdon & Stott Hairdressing.

Hudson & StottH A I R D R E S S I N G

O P E N S I N B A I L D O N

4a Westgate, Baildon BD17 5EJ Tel: 01274 595141

HALF PRICE COLOURNEW SALON - 4a Westgate, Baildon BD17 5EJ Tel: 01274 595141

Hudson & StottH A I R D R E S S I N G

with every full price cut and finish

Terms and conditions: Offer valid from Tuesday to Thursday. Mention this voucher when booking and bring the voucher to ppointment to redeem. This voucher cannot be used with any other offer or exchanged for cash. Voucher valid until 31st July 2010.

5 Body & Soul






Where History comes

Alive


by Ron Bairstow

24

WE NEED DISTRIBUTORS!

Contact Us Today on


MAD PUBLICATIONS

We are looking for reliable men and women to deliver our magazines and leaflets in the Baildon area.

Interested? Excellent Rates Paid!






Where History comes

Alive


by Ron Bairstow

24


SudokuThe

Local FocalSudoku #3

4 7 9 1 6 52 3 8 4

11 4 7 8 5

6 2 3 93 6 5 8 1

85 9 4 27 1 5 2 9 8

Fill in the blank squares so that each row, each column and each3-by-3 block contain all of the digits 1 thru 9.

If you use logic you can solve the puzzle without guesswork.

Need a little help? The hints page shows a logical order to solve the puzzle.Use it to identify the next square you should solve. Or use the answers pageif you really get stuck.

© 2008 KrazyDad.com

Women with Vision’s mission is to help more women succeed in business

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As spring approaches, our field workers are busy picking purple sprouting broccoli (psb) for the veg boxes. They’re picking

through a field once a week to keep on top of the crop, but will step this up as we go into April, when psb becomes desperate to go to seed. We’ll need to give up in late April, so intend to make the most of psb while it’s here.

30 years ago, exotic-looking psb was the standard, widely available broccoli, before the meteoric rise of green (calabrese) broccoli. But over the last few years, psb has enjoyed a revival and is one of the few ‘trendy’ vegetables that really lives up to the hype.

A good source of folic acid, calcium, fibre, vitamin A, iron and packed with vitamin C, psb is a great choice health-wise. It’s also easy to cook; simply boil, steam or stir fry. The secret is to avoid the flower becoming mushy before the stem is tender. Try bunching it loosely with a rubber band and standing it upright in an inch of boiling water, asparagus-style.

And don’t just eat the flowers and stems, the leaf is tasty too. Leave on the broccoli spear for cooking, or experiment by using it as an alternative green, wilted

box schemesget colourful with purple sprouting broccoli

Serves 4400g psb

For the hollandaise:250g unsalted butter3 egg yolksjuice of one lemonpinch cayenne pepper1 dsp grain mustard1 tsp tarragon, chopped1 tsp chives, chopped

psb with mustard and tarragon hollandaiseby Jane Baxter

Instructions:Blanch the psb for a few minutes until just cooked. Refresh in cold water. To make the hollandaise, melt the butter slowly in a pan, then remove from the heat. Whisk the egg yolks with the lemon juice and cayenne in a bowl over a pan of simmering water until thick. Add the melted butter a little at a time until it has all been incorporated. Stir in the mustard and herbs and adjust the seasoning. Heat a griddle pan (or barbecue) until very hot and griddle the broccoli, turning until slightly charred. Arrange on a serving dish and drizzle over the hollandaise.

psb with anchoviesby Jane Baxter

Instructions:Cook the psb in salted boiling water for 5 mins. Meanwhile, chop the anchovy fillets. Heat the oil in a pan and cook the garlic and chilli for 1 min. Before the garlic

browns, add the anchovies, remove from the heat and mash with a wooden spoon until they have

almost completely disintegrated. Drain the psb and add to the anchovy

pan. Mix well and cook over a low heat for a further 10 mins, stirring occasionally. Serve immediately.

a great side dish with grilled fish or lamb

down into stews, soups and curries.So find some psb and try out Jane

Baxter’s new recipes this month. Look out for these and more in her upcoming Riverford cook book, hitting the shops this spring.

what you might find in your vegbox this monthpotatoes, carrots, onions, purple sprouting broccoli, Jerusalem artichokes, spring greens, leeks, kale, cauliflower, mushrooms

spicy psb pasta sauceby Jane Baxter

Instructions:Toss the breadcrumbs in 2 tsp olive oil and spread on a baking tray. Bake in a hot oven for about 5 mins until golden. Warm 2 tbsp olive oil in a shallow pan and add the psb and cauliflower. Stir and leave to cook until the edges brown slightly. Season and stir gently. Soak, rinse and dry the capers then roughly chop and add to the vegetables. Stir carefully. Once the psb and cauliflower are just tender, add a drizzle of olive oil and scatter with the chopped anchovy, garlic, fennel seeds and chilli flakes. Toss well to mix. Cook for 2 more mins and add the parsley and olives. Sprinkle with the toasted breadcrumbs and serve with pasta.

Guy Watson began farming at Riverford in Devon over 20 years ago. He was an organic vegbox pioneer, giving customers the freshest possible seasonal fruit and veg at a fair price to customers and growers. Many of our customers are as passionate about the business as he is; no-one wanted the business to be large-scale. Guy teamed up with ‘sister’ farms who shared his passion and wanted to re-build the connection between grower and consumer.

River Nene was the first sister farm in 2005. From Sacrewell Lodge Farm near Peterborough, we deliver to homes throughout the east of England. River Swale followed in 2007, from Home Farm in North Yorkshire. River Swale supplies

veg boxes across Yorkshire and the North East. Riverford at Norton has since opened, delivering organic veg to homes around the Hampshire area.

Working as a family of farms means we can maintain our commitment to low food miles, local employment and the support of local farmers and keep a close link between grower and consumer. .For more recipes and to join our box scheme visit: www.riverford.co.uk, www.rivernene.co.uk and www.riverswale.co.uk.

about the box scheme

Serves 4

50g fresh breadcrumbs75ml olive oil300g psb, broken into florets300g cauliflower, broken into florets1 tbsp capers4-6 anchovy fillets (optional)6 cloves garlic, chopped½ tsp fennel seedspinch dried chilli flakes1 tbsp parsley, chopped 4 tbsp black olives, chopped

Serves 4500g psb, trimmed5-6 anchovy fillets2 tbsp olive oil2 garlic cloves, thinly sliced½ red chilli, seeded and chopped

As spring approaches, our field workers are busy picking purple sprouting broccoli (psb) for the veg boxes. They’re picking

through a field once a week to keep on top of the crop, but will step this up as we go into April, when psb becomes desperate to go to seed. We’ll need to give up in late April, so intend to make the most of psb while it’s here.

30 years ago, exotic-looking psb was the standard, widely available broccoli, before the meteoric rise of green (calabrese) broccoli. But over the last few years, psb has enjoyed a revival and is one of the few ‘trendy’ vegetables that really lives up to the hype.

A good source of folic acid, calcium, fibre, vitamin A, iron and packed with vitamin C, psb is a great choice health-wise. It’s also easy to cook; simply boil, steam or stir fry. The secret is to avoid the flower becoming mushy before the stem is tender. Try bunching it loosely with a rubber band and standing it upright in an inch of boiling water, asparagus-style.

And don’t just eat the flowers and stems, the leaf is tasty too. Leave on the broccoli spear for cooking, or experiment by using it as an alternative green, wilted

box schemesget colourful with purple sprouting broccoli

Serves 4400g psb

For the hollandaise:250g unsalted butter3 egg yolksjuice of one lemonpinch cayenne pepper1 dsp grain mustard1 tsp tarragon, chopped1 tsp chives, chopped

psb with mustard and tarragon hollandaiseby Jane Baxter

Instructions:Blanch the psb for a few minutes until just cooked. Refresh in cold water. To make the hollandaise, melt the butter slowly in a pan, then remove from the heat. Whisk the egg yolks with the lemon juice and cayenne in a bowl over a pan of simmering water until thick. Add the melted butter a little at a time until it has all been incorporated. Stir in the mustard and herbs and adjust the seasoning. Heat a griddle pan (or barbecue) until very hot and griddle the broccoli, turning until slightly charred. Arrange on a serving dish and drizzle over the hollandaise.

psb with anchoviesby Jane Baxter

Instructions:Cook the psb in salted boiling water for 5 mins. Meanwhile, chop the anchovy fillets. Heat the oil in a pan and cook the garlic and chilli for 1 min. Before the garlic

browns, add the anchovies, remove from the heat and mash with a wooden spoon until they have

almost completely disintegrated. Drain the psb and add to the anchovy

pan. Mix well and cook over a low heat for a further 10 mins, stirring occasionally. Serve immediately.

a great side dish with grilled fish or lamb

down into stews, soups and curries.So find some psb and try out Jane

Baxter’s new recipes this month. Look out for these and more in her upcoming Riverford cook book, hitting the shops this spring.

what you might find in your vegbox this monthpotatoes, carrots, onions, purple sprouting broccoli, Jerusalem artichokes, spring greens, leeks, kale, cauliflower, mushrooms

spicy psb pasta sauceby Jane Baxter

Instructions:Toss the breadcrumbs in 2 tsp olive oil and spread on a baking tray. Bake in a hot oven for about 5 mins until golden. Warm 2 tbsp olive oil in a shallow pan and add the psb and cauliflower. Stir and leave to cook until the edges brown slightly. Season and stir gently. Soak, rinse and dry the capers then roughly chop and add to the vegetables. Stir carefully. Once the psb and cauliflower are just tender, add a drizzle of olive oil and scatter with the chopped anchovy, garlic, fennel seeds and chilli flakes. Toss well to mix. Cook for 2 more mins and add the parsley and olives. Sprinkle with the toasted breadcrumbs and serve with pasta.

Guy Watson began farming at Riverford in Devon over 20 years ago. He was an organic vegbox pioneer, giving customers the freshest possible seasonal fruit and veg at a fair price to customers and growers. Many of our customers are as passionate about the business as he is; no-one wanted the business to be large-scale. Guy teamed up with ‘sister’ farms who shared his passion and wanted to re-build the connection between grower and consumer.

River Nene was the first sister farm in 2005. From Sacrewell Lodge Farm near Peterborough, we deliver to homes throughout the east of England. River Swale followed in 2007, from Home Farm in North Yorkshire. River Swale supplies

veg boxes across Yorkshire and the North East. Riverford at Norton has since opened, delivering organic veg to homes around the Hampshire area.

Working as a family of farms means we can maintain our commitment to low food miles, local employment and the support of local farmers and keep a close link between grower and consumer. .For more recipes and to join our box scheme visit: www.riverford.co.uk, www.rivernene.co.uk and www.riverswale.co.uk.

about the box scheme

Serves 4

50g fresh breadcrumbs75ml olive oil300g psb, broken into florets300g cauliflower, broken into florets1 tbsp capers4-6 anchovy fillets (optional)6 cloves garlic, chopped½ tsp fennel seedspinch dried chilli flakes1 tbsp parsley, chopped 4 tbsp black olives, chopped

Serves 4500g psb, trimmed5-6 anchovy fillets2 tbsp olive oil2 garlic cloves, thinly sliced½ red chilli, seeded and chopped


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