East Essex Smallholders Chitchat Headline Animator

CONTACT EESG

To Contact EESG
Please Email:
Danielle.Perkins@yahoo.co.uk
or 07854595640

Tuesday, 31 May 2011

SOME EGGY FACTS

For Class A egg standards refer to DEFRA The Egg Quality Guide

MARKING EGGS

Reading the code:
1UK9999

All Class A eggs sold at retail and public markets MUST be stamped with a code.
O=organic    1=free range   2=barn    3=cage
country of origin
specific egg laying establishment number

so for our example, the egg that has the number above on it is from a free range flock from the UK registered to establishment number 9999.

SELLING DIRECT

If you have fewer than 50 birds you are NOT REQUIRED to be registered with Animal Health or GB Poultry Register.  You are, however, encouraged to do so VOLUNTARILY.

If you sell directly to the consumer, say from the garden gate, you DO NOT need to mark your eggs provided the eggs are produced on your site; are sold door to door to the final consumer or are sold by you at a local market.

If you sell at a local market you should provide your name and address; information on the storage of eggs after purchase and a best before date.

The maximum BBD is 28 days after lay.

If you have more than 50 birds you MUST be registered and stamp your eggs with a code (see above)

Make sure you use ink that is egg friendly!


GENERAL INFORMATION

Did you know that a chicken is designed to live 30 years!!!!!!

Good husbandry will help you achieve this.

Provide good clean water, ideally twice a day in hot weather, and consider a water soluble vitamin, mineral and probiotic supplement.

Don't feed "scraps" or anything from the kitchen table - apart from being contrary to regulations - it can lead to contamination of your flock.

Provide safe and secure housing for your flocks at night, protecting them from Mr Fox et al.

Chickens are also quite partial to classical music, which keeps them calm and entertained through the day.

HAPPY CHICKEN KEEPING

If you have any tips, let us have them to include in our Eggy Facts.  Email to info@eastessexsmallholders.org.uk or post against this blog.

Friday, 27 May 2011

Crystallized/Candy Edible Flowers:


Candied flowers and petals can be used in a variety of imaginative ways - to decorate cakes large and small - all kinds of sweet things, such as ice cream, sherbet, crèmes and fruit salads, cocktails.
Ingredients:

1 egg white or powdered egg whites
Superfine granulated sugar (either purchased or made in a blender or food processor - just blend regular sugar until extra-fine)
Thin paintbrush
Violets, pansies, Johnny-jump-ups, rose petals, lilac, borage, pea, pinks, scented geraniums, etc.
Wire rack covered with wax paper
Directions:
Carefully clean and completely dry the flowers or petals.
Beat the egg white in the small bowl until slightly foamy, if necessary add a few drops of water to make the white easy to spread.
Paint each flower individually with beaten egg white using the small paintbrush. When thoroughly coated with egg white, sprinkle with superfine sugar.
Place the coated flowers or petals on wax paper on a wire rack. Let dry at room temperature (this could take 12 to 36 hours). To test for dryness, check the base of the bloom and the heart of the flower to make sure they have no moisture. Flowers are completely dry when stiff and brittle to the touch. NOTE: To hasten drying, you may place the candied flowers in an oven with a pilot light overnight, or in an oven set at 150 degrees to 200 degrees F with the door ajar for a few hours.
Store the flowers in layers, separated by tissue paper, in an airtight container at room temperature until ready to use.

Elderflower Mousse

Elderflower mousse


  • 4 heads of elderflower
  • 16 fl oz/400ml creamy milk
  • 4 eggs, separated
  • 4.5oz/125g caster sugar
  • 1 sachet powdered gelatine
  • 6 fl oz/150ml double cream

Bring the elderflowers and milk slowly to the boil, then turn off the heat. Cover and leave to infuse for 10 minutes. In a large bowl, whisk the egg yolks with 3oz/85g of the caster sugar until thick, pale and creamy.
Boil the milk again and strain. Pour it slowly on to the egg yolks, whisking constantly. Place the bowl over a pan of simmering water and stir until the custard is thick enough to coat the back of a spoon.
Put 4 tbsp of hot water into a small pan, sprinkle over the gelatine and leave for five minutes to swell. Then heat very gently until dissolved. Pour the gelatine into the hot custard and stir. Leave in the fridge to cool and thicken to the consistency of whipped cream.
Whisk the egg whites into soft peaks, sprinkle in the rest of the caster sugar and whisk again until stiff. Fold into the custard. Allow to set, then whip the cream and fold it in. Spoon into a 2.5 pint/1.25 litre mould or serving bowl, cover and leave to set in the fridge.

Elderflower Cordial


Ingredients:
  • 1.5 litres of boiling water
  • 1 kilo of white granulated sugar
  • 20 large elderflower heads (if they are small, pick more)
  • 4 lemons
  • 55g of citric acid
Method:
  1. In a Pyrex bowl (or deep saucepan) pour the boiling water onto the sugar and stir. Leave to cool, stirring every now and then to dissolve the sugar.
  2. When cool add the citric acid, the lemons (zested and sliced) and the elderflower heads.
  3. Leave to steep for 48 hours.
  4. Strain twice through sterilised muslin (how do I sterilise muslin? See Tips and tricks below)
  5. Using a jug and funnel carefully pour into hot sterilised bottles (how do I sterilise bottles? See Tips and tricks below)
Tips and tricks:
  • How do I sterilise a jelly bag or muslin square?
    Both can be scalded with boiling water. If you are using a clean muslin bag or square you can iron them with a hot iron. This also works with tea cloths.
  • How do I sterilise bottles?
    The sterilising method that we used is simple. Just before making the syrup, I quickly wash and rinse the bottles and place them upside down in a cold oven. Set the temperature to 160c (140c fan-assisted). When the oven has reached the right temperature I turn off the heat. The bottles will stay warm for quite a while. Sterilise the lids by boiling these for a few minutes in water.

Elderflower Champagne

A lidded pot to hold all the ingredients

4 litres hot water
2 litres cold water
700g granulated sugar
Juice and zest of 4 lemons
2 tblsp white wine vinegar
15 elderflower heads

** pinch of brewers yeast


- Pour the hot water into your container, add the sugar and wait for it to dissolve then top up with the cold water.

- Add the lemon juice and zest of all 4 lemons, vinegar, elderflower heads and stir gently.

- Leave to ferment for a few days. This is a judgement thing. If it is not fizzing by day three then you know it's time to add the brewers yeast.


- Ferment for another three/four days, strain and **bottle.

- Leave for one week.

Then your elderflower champagne will be ready for chilling, pouring and for whatever you'd like to do to it!! We added sliced strawberries to ours last year.

Then sit back and......enjoy.


** brewers yeast - only to be added if your fermenting concoction is not bubbling after three days.

**bottling. The best bottles are the flip top beer bottles like Grolsch, though plastic bottles that originally contained fizzy pop are just as good though remember not to fill them right up to the top. Always leave a good inch or so space for expanding contents.

Final note :: with all home brew there will be some failures and when making something fizzy beware of exploding bottles especially if they are of the plastic variety.

Wednesday, 25 May 2011

AUCTION - 5th June 2011


Here we have a list of auction lots submitted to us for June 5th.
All lots are subject to change and this list should be used as a guide only.
Lot numbers will be allocated on the day.

Pair speckled maran x austrolorps 14 wks
2 rir x cream legbars pullets 14 wks
1 light sussex cockrel 14 wks
2 bantam light sussex hens 10wks
2 bantamlight sussex hens 10wks
2bantam light sussex hens 10wks
4 cream crested legbar chicks 9wks  believed 2pairs
2 white deju blue very rare french birds blue eggs believed hens
1 cuckoo maran bantam hen
1 white silkie grower sex undetermined 9wks old
1 white wyandotte grower believed hen 9 wks
1 white pol large fowl leghorn
1 goldlaced black wyandotte hen 10wks
 Gold Silkie x pekin cockerel
3x copper maran growers
1 pekin grower
2 buff orpington growers 8 wks
4 orpington growers 12 wks - 1 buff 2 blue 1 black
1 trio black pekins
1 trio black pekins
3 buff pekin chicks 8 weeks
1 box quail egg boxes plastic approx
25 polystyrene postal boxes approx 10
2010 back issues of practical poultry magazine retail 3.50 each
1 pair warrens pol
12 x 2010 back issues country smallholding magazine retail 3.60 each
2 pol gold laces orpington bantams
4 pekin chicks
3 white orpington bantam chicks
2 black rock laying hens
2 brown laying hens
chocotale orpington cockerel & black split chocolate bantam laying hen
3 Gold Dutch bantam growers (9 weeks old)
4 Silkie Frizzle growers - mixed colours (9 weeks old)
1 Black mini Silkie grower  (9 weeks old)
2 Smooth Haired Silkie growers (9 weeks old)
4 black mottled Pekin growers (9 weeks old)
1 millefleur Pekin grower (9 weeks old)
3 Chamois Poland growers (5 weeks old)
2 mixed Pekin growers
Pol Amber star - full vax
Pol Bluebell - full vax
Pol Black star - full vax
Pol White star - full vax
Pol Sussex star - full vax
Pol Speckeled star - full vax
Pol Bluebell - full vax
Pol Amber star - full vax
Pol Black star - fully vax
12 light sussex l/f hatching eggs
12 cream crested legbar hatching eggs
12 mixed pekin hatching eggs
12 silky X frizzle hatching eggs
12 Buff sussex hatching eggs
6 gold silky x frizzle hatching eggs
2 Hybrid growers 10 wks
1 wellsummer pullet 9 wks

CHRISTMAS IS COMING - TIME TO ORDER THE TURKEY!

Turkey Season is fast approaching, anyone who us interested in poults, should contact Danni.

Either ring or email info@eastessexsmallholders.co.uk 
We are planning for the first week of July.
Turkeys can be collected by Danni who will hold them for one day only at Furzedown.
Kelly's price list showing weights of birds is below.
The poults have to be paid for in advance and the order has to be placed by the beginning of June, so they are hatched for July!


URGENT HOME FOR TAMWORTH!


New home needed for a beautiful year old Tamworth Pig.

Registered

MUST find a new home for her in the next 48 hours.

She comes with a pig ark and some feed.



Please contact Douglas, 07775916658 or 02089852493
based in Saffron Walden
Member of the East Essex Smallholders Group

Friday, 13 May 2011

NEWSLETTER - May 2011

Good Afternoon

I hope you are well and enjoying the better weather. Unfortunately we have all been a bit busy this month and haven't managed a proper newsletter! We're all very sorry!

Just a quick update:

The group is going to have a stand at The Blackwater Country Show on 19th June 2011, We will be taking sheep, pigs, goats and chickens. This is a great opportunity for the making the local community aware of us. Although there is rather a lot to plan and a FIRE Risk Assessment! I do wonder sometimes if the world has gone mad!

I am hoping on Tuesday night we can put ideas together and make a plan of action and arrange making a board of photo's.

The Blackwater Show raises money for Essex Air Ambulance, so we are trying to make a collection of any spare vegetable plants or flowers to sell on the day to help raise some extra money.

Also Tuesday is sausage tasting night, please bring a pack of sausages along and the chef at The Blue Boar will cook them in exchange for some produce. Whether it be Eggs, Honey, Meat, Jam, Chutney. Something nice to thank him for cooking our sausages.

We are also going to try and have a plant swap in the courtyard, so any vegetables looking for a home, please bring along and hopefully you can swap them for something different.


Anyone wishing to attend the trip to the vineyard in July, i need to start collecting the £10.00 for the tour and buffet. Please bring it along on Tuesday so we can confirm our booking.

I look forward to seeing you on Tuesday and sorry for the short newsletter. Finally, please look at the latest instalment of Dig It!

All the best

Danni

DIG IT - May 2011

DIG IT

Hello again everyone, I hope you are all showing a healthy tan from working on the patch during a glorious April. Nice warm sunshine with just the right amount of rain, night temperatures getting close to panic levels but not too low to nip anything.

Well, where should we be?

chitted seed potatoes
All of your nicely sprouted seed potatoes should be in although the last of the main crop can go in during early May.  Some of the early plantings will be in need of earthing up, keep growth covered as it appears to encourage the plants to put out roots from which our crop will grow from.  Keep earthing up until the end of May and do water well if we have more than a few days sunshine.
earthing up potoato plants

Sets and shallots should be nicely away and showing good green tops, gently press back in any that the birds or mice have tried to pull out.

If you got an early crop of peas in get another sowing in now, especially the “Mange Toute” type.  I keep these going every month up to September.  Main crop peas should be showing well and another sowing by the end of the month will keep you in peas into early autumn as well.  Again water well and provide netting or sticks for them to grow up, this will encourage more pods.


Slugs on veg in the Veg Patch!
Spinach, chard, rocket, pak choi, beetroot, carrots and parsnips should be in now.  Again the leafy crops can be sown closely and the thinnings pulled and used in salads or stir fries.

Brassicas of all sorts can be sown in trays or a nursery bed, these can then be transplanted into their final position when 4”-6” high.  Beware slugs and snails; use whatever you must to keep these at bay.

Young sweetcorn plants
If you have not already done so, sweet corn, marrows, courgettes and squashes should be sown now.  These are normally through fairly quick but let them get to a good size before planting out.  It is a good idea to sow these individually in 3” or 4” pots when you see the roots coming out of the bottom; they are ready to plant out.  

Marrows etc. cannot get enough feed so put them into well manured ground and keep watered.  

Sweet corn should be sown about 18” apart in blocks rather than rows, this will really aid pollination.

Rhubarb
All the beans can be sown from early May, either direct or into 4” pots for later transplanting.  French type beans can be sown monthly to give a long harvest period.

There will be a lot of growth in rhubarb and the strawberry plants will be very vigorous.  Keep these well fed and watered.

Donna has a very good old fashioned system in place where she fills a hessian sack with fresh manure and puts in the water butt.  This will give off a really good brew of plant feed that lasts ages.  Just put in a fresh sackful when the brew looks weak.  A word of caution, keep the water butt you use for this well away from the kitchen window as it can get “ripe” in the heat and unless the butt has a lid will encourage gnats.  I will give this the top growing tip of the month.

Cabbage white caterpiller and eggs
As the weather gets warmer so the pests get more of a problem.  Look out for black and greenfly; just spray them with the water from your washing up bowl or bath.  No chemicals, free and easily applied, another old remedy. Butterflies will be on the look out for nice young cabbages, just cover with old net curtains or horticultural fine mesh; this will also keep the pigeons off.


Cabbage whites
Tomatoes, yes I suppose we have all done it again and ended up with enough plants to start a commercial greenhouse! Do not despair.  Pot up seedlings into 3” pots as soon as the first true leaves are big enough to handle, try not to hold the stem.  Water enough to stop the compost drying out fully; overwatering can lead to rotting off.  Pot up to 6” pots when roots appear through the bottom of the pots.  Plant a bit deeper in the compost this time as this will encourage stem roots to form, giving a much stronger plant.  Do not be tempted to plant direct from the small pot as you will get very weak plants, that will be unable to cope in the big wide world.  If space allows, pot up all your little seedlings, more of this next month.

Rocket, spring onions, radish, salad leaves can be put in now, both in tubs and direct.  With a 10/12 week season try to sow little and often to keep a fresh crop going all summer.

Keep an eye on the soft fruit, tie in the growing stems to wires if you can or at least bamboo canes. This will stop them getting damaged in the wind or lying on the ground and spoiling.

Fruit trees look like we are going to get a bumper crop this year, not much to do with these other than cut out any dead or diseased wood, burn any wood trimmings showing signs of fungus.

Well that should be enough to get your backs aching – don’t forget to send in any hints or tips. Apologies if I have left out some of your favourite vegetables, to cover everything would need a book, do let us know if you have anything unusual growing, Artichokes, Celeriac etc. I for one would be interested in how you are getting on.


Happy gardening
Terry

SPOT THE PIG!

Thursday, 12 May 2011

SAUSAGE TASTING

REMINDER

May 2011
Tuesday 17th May - 7pm

Sausage tasting night at The Blue Boar Maldon, bring a pack of your favourite sausages to share and we will get the Blue Boar to cook them. 

Sunday, 8 May 2011

KITTENS FOR SALE

Tabby and black tabby kittens, boys and girls

mum and dad can be seen
ready 14th June

call Caroline  07846 395044
or e-mail 

Thursday, 5 May 2011

Essex Young Farmers Country Show 2011

ESSEX YOUNG FARMERS COUNTRY SHOW

22nd May 2011

REMINDER - Next Meeting - Tuesday 17 May - Blue Boar - 7pm

May 2011
Tuesday 17th May - 7pm

Sausage tasting night at The Blue Boar Maldon, bring a pack of your favourite sausages to share and we will get the Blue Boar to cook them. 


Sausage and Mash
If there’s a dish
For which I wish
More frequent than the rest,
If there’s a food
On which I brood
When starving or depressed,
If there’s a thing that life can give
Which makes it worth our while to live
If there’s an end
On which I’d spend 
My last remaining cash,
It’s a sausage, friend,
It’s a sausage, friend,
It’s a sausage, friend, and mash.

When Love is dead,
Ambition fled,
And pleasure, Lad, and Pash,
You’ll still enjoy,
A sausage, boy,
A sausage, boy and mash.’


Sausage by Raymond A. Foss
Forget the frank,
Give me the Fenway sausage.
Lansdowne or Yawkey,
Just give me the street, the crowds, the carts.
Sausage you shrug, you the reader
Of this trifle, this whimsy
What do I mean, me the storyteller
Read on.

Peppers and onions
Tease the tongue
Bun and hot mustard
Set the stage
The scorched and blackened piece of meat
Reminds me of every one
Eaten before

So much memory
Of family and fun
Of ballgames, tailgates, and the carnie
A cacophony of moments
Drip with grease
Do you smell it too on the smoky hot grill?

My lips curl with a smirk
Writing these lines
As I laugh to myself
Of the pleasures of excess
The lusty gluttony
Of another one.

Swarm of Bees?

Do you have a problem with a swarm of bees?

Does the swarm look like this?


or this.....

need help....

then call your local beekeeper


Chelmsford 2011 Swarm Rota

Monday
Brian Bull
07957 493620

Tuesday
Paul Harris
07812 693961

Wednesday
Richard Alabone
07906 929730

Thursday
Paul Harris
07812 693961

Friday
Ian Grant 
07705 502137

Saturday
John Blanks
07979 708338

Sunday
Caroline Wheeler
07979 708338

for other areas in Essex 
contact the local co-ordiantor for advice


Braintree
Nobby Clarke: 01277 220561



Chelmsford
Jean Smye: 07731856361 Website 



Colchester
Lydia Geddes: 01206 392226 Email



Dengie Hundred & Maldon
Jean Smye: 07731856361 Email


Epping Forest Website 


Harlow
Eric Fenner: 01245 420622  Website  



Romford
Pat Allen: 01708 220897 Email  



Saffron Walden

Jane Ridler: 01279 718111 Email

Southend
Email:Mary Heyes 
Swarm Collection List: Swarms


for all other areas 

go to the 

or ring

Swarm Help Line
The BBKA swarm help line is manned Mon - Fri 9.00am - 5.00pm Tel: 07896 75120