Interested??
Call Danni on +44 7854 595640
We are a group of micro farmers who welcome anyone who keeps animals or grows vegetables and fruit, or loves cooking! Who would like to come along to our meetings or events and share their experiences with others. You don't need to have lots of animals to be a "smallholder." Many people who grow vegetables, have some bees or maybe a couple of backyard chickens come along and enjoy the meetings and events as well.
Thursday 15 December 2011
Wednesday 14 December 2011
East Essex Smallholders gNosh
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| Raffle prizes from Hill Holme, Tiptree Jams, Farmers Ale |
Christmas gNosh
Well - what a fabulous evening everyone had - and such a superb amount of support from local businesses with prizes for the Raffle.
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| More Raffle prizes from Meatline, The Crusty Loaf, Marriages |
The Blue Boar excelled at providing a wonder buffet supper of poached salmon, pate, chicken and beef accompanied by an array of salads.
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| Even more raffle prizes from Ulting Honey, P&M Soaps and Farm and Country Supplies Epping |
The raffle was drawn with some hilarities along the way - its a good idea not to put in tickets that haven't been sold!!!
Tracy, from Giggly Pig, joined the members and donated some of her award winning produce, as did member Charlie Saville, Master Brewer from Farmers Ale.
Youngest member, Lewis, joined beekeeper dad and mum for the evening and kept all entertained.
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| Guest start arriving |
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| Master Brewer Charlie Saville |
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| Even our youngest member, Lewis, joins in the fun |
This year we have gone from 15 to 70 members.
We have taken part in three country shows and have had numerous visits and talks.
Next year will indeed be an olympic year with the group going from strength to strength, even securing some corporate sponsorship to make things even better.
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| Giggly Pig owner, Tracey comes along with cousin Mark, to enjoy the festivities |
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| Young beekeeper Thaine, 15, discusses matters of bee importance! |
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| Homemade mince pies |
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| Enjoying a few drinks over some very good food |
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| all smiles from those present |
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| local smallholders tucking in beekeeper, pig keeper, fencer |
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| Darren, PR man, talks to guests about micro farming |
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| lots of younger members joined parents |
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| Danni, Chair, thanks members, supports and committee for making 2011 the success it has been |
Monday 12 December 2011
East Essex Smallholders Christmas 2011 Raffle
Why not support East Essex Smallholders Group in a really positive way
buy a Raffle Ticket Envelope!!!
You could be a winner!
Raffle Envelopes are £5 each
all proceeds to EESG for next years Country Shows, equipment, leaflets, courses and events we are involved with
all proceeds to EESG for next years Country Shows, equipment, leaflets, courses and events we are involved with
Available now from
Carlie Mayes - 01245 381577 or 07979862952
Danni Perkins - 07854 595640
or
or
on the night of the draw at the Christmas Buffet
Tuesday 13 December 2011
7pm-11pm
Blue Boar
Some fabulous prizes
Have a look at the this link.......... PRIZE LINK
Saturday 10 December 2011
Britain's Rarest Pig Breed
The British Lop is unique in being the only native British pig breed to maintain its own independent breed society dedicated to looking after its interests and fostering its development as the breed for every need.
visit the following webpage to find out more:
British Lop Pig
East Essex Smallholder member, Mick (F110007), is member and is happy to answer any queries other members may have on keeping this British Rare Breed.
visit the following webpage to find out more:
British Lop Pig
East Essex Smallholder member, Mick (F110007), is member and is happy to answer any queries other members may have on keeping this British Rare Breed.
Monday 5 December 2011
Kings Seeds
Grow your own
Kings Seeds
East Essex Smallholders are to organise a visit to Kings Seeds, just outside Kelvedon, next spring.
In pre-empting this visit, we are placing a EESG order with these local seed merchants early in the new year.
To place an order, select the seeds you would like, along with the code number and email to
Your order will be confirmed and you will then be asked to pay. We can accept cheques, BACS transfer or cash.
The deadline for orders is 17 January 2012 meeting!
If you would like your own copy of their catalogue, which has just come out - click on the link below and in the comments box just put - member of East Essex Smallholders!
catalogue
If you have any comments or queries, please don't hesitate to contact us via email
enquiries
East Essex Smallholders are to organise a visit to Kings Seeds, just outside Kelvedon, next spring.
In pre-empting this visit, we are placing a EESG order with these local seed merchants early in the new year.
To place an order, select the seeds you would like, along with the code number and email to
Your order will be confirmed and you will then be asked to pay. We can accept cheques, BACS transfer or cash.
If you would like your own copy of their catalogue, which has just come out - click on the link below and in the comments box just put - member of East Essex Smallholders!
catalogue
If you have any comments or queries, please don't hesitate to contact us via email
enquiries
Cheat Cheese cake
Quick Baileys Cheese Cake
Ingredients
One packet Green’s cheesecake mix (other makes are available)
Milk
Butter
One reasonable size bar or your favourite Chocolate (around 100g)
At least 50ml Baileys
Optional - Strawberries
Method
Make biscuit base as instructed on packet and put in fridge to set.
On the hob melt the chocolate in a bowl over hot water in the traditional way.
Tip powder for topping into another bowl and measure out required amount of milk - 50ml less than stated.
Pour into bowl and start to whisk.
Once the consistency is nearly as required add the Baileys and whisk until fully mixed.
Now add the melted chocolate either completely mixing in or partly to make a marble effect.
Add the topping to the biscuit base and set as the packet directs.
When serving, an indulgent extra is to decorate the top with sliced fresh strawberries and drizzle with some cream.
Ingredients
One packet Green’s cheesecake mix (other makes are available)
Milk
Butter
One reasonable size bar or your favourite Chocolate (around 100g)
At least 50ml Baileys
Optional - Strawberries
Method
Make biscuit base as instructed on packet and put in fridge to set.
On the hob melt the chocolate in a bowl over hot water in the traditional way.
Tip powder for topping into another bowl and measure out required amount of milk - 50ml less than stated.
Pour into bowl and start to whisk.
Once the consistency is nearly as required add the Baileys and whisk until fully mixed.
Now add the melted chocolate either completely mixing in or partly to make a marble effect.
Add the topping to the biscuit base and set as the packet directs.
When serving, an indulgent extra is to decorate the top with sliced fresh strawberries and drizzle with some cream.
Friday 2 December 2011
Exciting new course - Wet Felting
Would you like to learn how to felt wool?Well now is your chance!
Make, Do and Mend in Chelmsford are offering the members of East Essex Smallholders the chance to learn about felting wool.
During this 3 hour workshop you will learn the basics of wet felting using soap and water and create your own piece of felt that will then be used to make a flower corsage with beads.
The Course will cost only £36.00
We are looking at booking a course for a Saturday in March.
If you are interested please contact
Danni – 07854595640
or
Thursday 1 December 2011
WANTED
All produce for Christmas
Make Jam, or perhaps soap or have turkeys for sale.
Send your details, together with your membership number to:
Carlie@eastessexsmallholders.org.uj
Make Jam, or perhaps soap or have turkeys for sale.
Send your details, together with your membership number to:
Carlie@eastessexsmallholders.org.uj
Friday 25 November 2011
Marmalade - don't miss the season!!
Marmalade - the only orange to use is the Seville orange.
Seville orange marmalade
This is enough to fill about 5 or 6 normal jam jars.
12 Seville oranges
2 lemons
1.25kg unrefined golden granulated sugar
Using a small, particularly sharp kitchen knife, score four lines down each fruit from top to bottom, as if you were cutting the fruit into quarters. Let the knife cut through the peel but without piercing the fruit.
Cut each quarter of peel into fine shreds (or thicker slices if you like a chunkier texture).
Squeeze each of the peeled oranges and lemons into a jug, removing and reserving all the pulp and pips.
Make the juice up to 4 litres with cold water, pouring it into the bowl with the shredded peel.
You may need more than one bowl here. Tie the reserved pith, squeezed-out orange and lemon pulp and the pips in muslin bag and push into the peel and juice.
Set aside in a cold place and leave overnight.
The next day, tip the juice and shredded peel into a large stainless steel or enamelled pan (or a preserving pan for those lucky enough to have one) and push the muslin bag down under the juice.
Bring to the boil then lower the heat so that the liquid continues to simmer merrily.
It is ready when the peel is totally soft and translucent.
This can take anything from 40 minutes to a good hour-and-a-half, depending purely on how thick you have cut your peel. (This time, mine took 45 minutes with the organic oranges, just over an hour with the others.)
Once the fruit is ready, lift out the muslin bag and leave it in a bowl until it is cool enough to handle.
Add the sugar to the peel and juice and turn up the heat, bringing the marmalade to a rolling boil.
Squeeze every last bit of juice from the reserved muslin bag into the pan. Skim off any froth that rises to the surface. (If you don't your preserve will be cloudy.)
Leave at a fast boil for 15 minutes.
Remove a tablespoon of the preserve, put it on a plate, and pop it into the fridge for a few minutes.
If a thick skin forms on the surface of the refrigerated marmalade, then it is ready and you can switch the pan off. If the tester is still liquid, then let the marmalade boil for longer.
Test every 10 to 15 minutes. Some mixtures can take up to 50 minutes to reach setting consistency.
Ladle into the sterilised pots and seal immediately.
Seville season is short. About 5-6 weeks January - February.
Order Sevilles early to sure to get some.
Seville orange marmalade
This is enough to fill about 5 or 6 normal jam jars.
12 Seville oranges
2 lemons
1.25kg unrefined golden granulated sugar
Using a small, particularly sharp kitchen knife, score four lines down each fruit from top to bottom, as if you were cutting the fruit into quarters. Let the knife cut through the peel but without piercing the fruit.
Cut each quarter of peel into fine shreds (or thicker slices if you like a chunkier texture).
Squeeze each of the peeled oranges and lemons into a jug, removing and reserving all the pulp and pips.
Make the juice up to 4 litres with cold water, pouring it into the bowl with the shredded peel.
You may need more than one bowl here. Tie the reserved pith, squeezed-out orange and lemon pulp and the pips in muslin bag and push into the peel and juice.
Set aside in a cold place and leave overnight.
The next day, tip the juice and shredded peel into a large stainless steel or enamelled pan (or a preserving pan for those lucky enough to have one) and push the muslin bag down under the juice.
Bring to the boil then lower the heat so that the liquid continues to simmer merrily.
It is ready when the peel is totally soft and translucent.
This can take anything from 40 minutes to a good hour-and-a-half, depending purely on how thick you have cut your peel. (This time, mine took 45 minutes with the organic oranges, just over an hour with the others.)
Once the fruit is ready, lift out the muslin bag and leave it in a bowl until it is cool enough to handle.
Add the sugar to the peel and juice and turn up the heat, bringing the marmalade to a rolling boil.
Squeeze every last bit of juice from the reserved muslin bag into the pan. Skim off any froth that rises to the surface. (If you don't your preserve will be cloudy.)
Leave at a fast boil for 15 minutes.
Remove a tablespoon of the preserve, put it on a plate, and pop it into the fridge for a few minutes.
If a thick skin forms on the surface of the refrigerated marmalade, then it is ready and you can switch the pan off. If the tester is still liquid, then let the marmalade boil for longer.
Test every 10 to 15 minutes. Some mixtures can take up to 50 minutes to reach setting consistency.
Ladle into the sterilised pots and seal immediately.
Seville season is short. About 5-6 weeks January - February.
Order Sevilles early to sure to get some.
Not too late to make Mincemeat
Home-made Christmas Mincemeat
Home-made mincemeat is dead simple to make. But in the past people used to have trouble storing it. This was because the high percentage of apples oozed too much juice and the juice started to ferment.
In the following recipe the mincemeat is placed in a barely warm oven and so the suet gradually melts and as this happens it coats all the fruits, including the apples, sealing in the juices.
Vegetarians can make this mincemeat happily, using vegetarian suet.
Makes 3 lb (1.35 kg)
Ingredients
8oz (225g) Bramley apples, cored and chopped small (no need to peel them)
4 oz (110 g) shredded suet
6oz (175 g) raisins
4oz (110 g) sultanas
4oz (110 g) currants
4oz (110 g) whole mixed candied peel, finely chopped
6oz (175 g) soft dark brown sugar
grated zest and juice 1 orange
grated zest and juice 1 lemon
1 oz (25 g) whole almonds, cut into slivers
2 level teaspoons mixed ground spice
¼ level teaspoon ground cinnamon
good pinch freshly grated nutmeg
3 tablespoons brandy
Equipment
You will also need 3 x 1lb (350ml) preserving jars and 3 waxed discs.
Method
All you do is combine all the ingredients, except for the brandy, in a large mixing bowl, stirring them and mixing them together very thoroughly indeed.
Then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop.
After that pre-heat the oven to gas mark ¼, 225°F (120°C). Cover the bowl loosely with foil and place it in the oven for 3 hours, then remove the bowl from the oven.
Don't worry about the appearance of the mincemeat, which will look positively swimming in fat. This is how it should look.
As it cools, stir it from time to time; the fat will coagulate and, instead of it being in tiny shreds, it will encase all the other ingredients.
When the mincemeat is quite cold, stir well again, adding the brandy.
Pack in jars that have been sterilised (see below). When filled, cover with waxed discs and seal.
The mincemeat will keep for ages in a cool, dark cupboard but I think it is best eaten within a year of making.
NOTE: To sterilise jars, wash the jars and lids in warm soapy water, rinse well, then dry thoroughly with a clean tea cloth, place them on a baking tray and pop into a medium oven, gas mark 4, 350F, 180C, for 5 minutes.
RECIPE COST: £3.65
Thursday 17 November 2011
Christmas Cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: Makes 12 large, 16 medium size.
Ingredients:
4 oz/115g butter, softened
8 oz/230g caster sugar
2tsp vanilla bean paste or extract
8 oz/230g all-purpose /plain flour
2tsp baking powder
3 eggs, large
5 oz/140g mincemeat
½ tsp mixed spice
½ tsp nutmeg, freshly grated
1 tsp brandy, optional
Icing
3 oz/85g icing sugar, sifted
1 tbsp Cointreau, or preferred liqueur, or brandy
Preparation:
Preheat oven to 160°C/Fan 180°C/Gas Mark 4
To Make the Christmas Cup Cakes
In a large roomy baking bowl, place the butter and sugar and beat together until light and fluffy. Add the vanilla bean paste or extract and stir.
One by one add the eggs beating really well after each addition.
Sift the flour and baking powder together. Fold into the butter-sugar in three parts, making sure each is fully incorporated before adding the next.
Finally stir in the mincemeat, spices and brandy if using.
Place cupcake cases into a muffin tin. Fill each case 2/3 full and bake in the oven for 20 minutes or until the cakes are golden brown and well risen.
Cool on a wire rack before icing.
To make the icing:
Prepare the icing. Combine the Cointreau or liqueur with the icing sugar Drizzle over the top of each cupcake and serve.
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: Makes 12 large, 16 medium size.
Ingredients:
4 oz/115g butter, softened
8 oz/230g caster sugar
2tsp vanilla bean paste or extract
8 oz/230g all-purpose /plain flour
2tsp baking powder
3 eggs, large
5 oz/140g mincemeat
½ tsp mixed spice
½ tsp nutmeg, freshly grated
1 tsp brandy, optional
Icing
3 oz/85g icing sugar, sifted
1 tbsp Cointreau, or preferred liqueur, or brandy
Preparation:
Preheat oven to 160°C/Fan 180°C/Gas Mark 4
To Make the Christmas Cup Cakes
In a large roomy baking bowl, place the butter and sugar and beat together until light and fluffy. Add the vanilla bean paste or extract and stir.
One by one add the eggs beating really well after each addition.
Sift the flour and baking powder together. Fold into the butter-sugar in three parts, making sure each is fully incorporated before adding the next.
Finally stir in the mincemeat, spices and brandy if using.
Place cupcake cases into a muffin tin. Fill each case 2/3 full and bake in the oven for 20 minutes or until the cakes are golden brown and well risen.
Cool on a wire rack before icing.
To make the icing:
Prepare the icing. Combine the Cointreau or liqueur with the icing sugar Drizzle over the top of each cupcake and serve.
Country Market
in Althorne
27 November 2011
11am - 2.30pm.
The Barn,
Wrekin Farm Shop,
Althorne nr Burnham
CM3 6DJ
For further information please contact Stuart on 07787619300 or emailstuartandlindahoward@yahoo.com.
Monday 14 November 2011
Getting in a lather
In preparation for some activity days in 2012, the Group's chairman, secretary and Chichat Editor got together to try their hand at homemade
Soap making.
Have a look at the photos to see how they got on!
Soap making.
Have a look at the photos to see how they got on!
Thursday 3 November 2011
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