Email your caption to:
Donna@eastessexsmallholders.org.uk
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.
Sunday 30 October 2011
Caption Competition
Closing date for this months just for fun is 26 November.
Email your caption to:
Donna@eastessexsmallholders.org.uk
Email your caption to:
Donna@eastessexsmallholders.org.uk
Monday 24 October 2011
Sunday 23 October 2011
Home Farmer - November 2011 - go get your copy NOW!
This month Home Farmer embraces the great outdoors with expert advice on protecting the soil over winter as well as seasonal advice. Also preparations start for Christmas with a superb cake which can be adapted to suit your own tastes as well as size of tin, along with making spiced beetroot wine and deal with a pumpkin glut and feed a family of 4 on £50 a week. They also show how to learn how to make beeswax polish…and make candles – just in time for the long, dark nights.
On the livestock side Home Farmer give our poultry a ‘manicure’ in the way of toenails, spurs, beaks wings and look to see if your garden birds are legal. They start a new series on keeping pigs and how to look after all your livestock over winter.
Assessment of the financial implications and likely benefits of installing solar photovoltaic panels and the small print on the FREE installation offers, is checked out.With over 85% of space given up to features Home Farmer continues to provide plenty of information on how to grab a slice of the ‘good life’ as well as being best value for money.
Download Click here for a sneaky peak November's issue (97) PDF
Click Here to buy this month’s issue.
or buy someone a subscription for Christmas
Pumpkin Tart - Yummy
1/2 cup flour
1 tsp baking powder
1/2 cup sugar
1 egg
1/2 cup cream
 |
| pumpkin tart |
1/2 cup milk
315g cooked butternut squash - squeeze excess water off if it is watery
1/2 cup cinnamon sugar (2tsp of cinnamon mixed into half cup sugar)
40ml butter
- Mix the first 3 ingredients
- Mix the egg,cream and milk together and add to 1
- Add the pumpkin and mix well
- Place in a smeared dish,sprinkle cinnamon sugar over the top and place knobs of butter on top.
- Bake in oven for 1 hour at 180C
Thursday 20 October 2011
Join EESG on 22 November for a pint of Farmers Ale
Tuesday 22 November 2011
Blue Boar, Silver Street, Maldon, CM9 4QE
Come along and sample the local brew with a tour courteousy of EESG Member Charlie Saville, of Farmers Ale.
Starts 7 - 7.30 pm
For details of membership, contact membership@eastessexsmallholders.org.uk.
All are welcome, please bring along something to share, either sweet or savoury to enjoy over a pint and chat.
For more information on this and future events, please go to website and blog
Website: www.eastessexsmallholders.org.uk
Blog: http://eastessexsmallholders.org.uk
Membership: membership@eastessexsmallholders.org.uk
Wednesday 19 October 2011
Giggly Pig are voted No1
In the quest to find Noddy Holder's Legendary Banger, members of East Essex Smallholders enjoyed tasting ten locally produced sausages at Tuesday evenings event.
Sausages from local butchers, Ansells and Buntings, Meatline, Wicks Manor, Jimmys Farm, Totham and Burnham Bangers, Giggly Pig and Rigbys were prepared and cooked by Chef at the Groups HQ; the Blue Boar Hotel, Silver Street, Maldon.
After much debate and munching the votes were counted and the results announced.
Third pize went to sausages supplied by Burnham Bangers, with second place being taken by local Maldon supplier; Meatline. First prize went to an awesome tasting sausage from Giggly Pig. Local Essex girl, Tracy, said on being presented with her Certificate "wow, I shall really treasure this - this is great!".
Chairman, Danni Perkins, said "it's been a great evening and a brilliant result for all those taking part". She went on to say "this is our first event of this kind and I'm really pleased with the result and that everyone seemed to really enjoy themselves.
For full details of each of the suppliers that attended visit the website www.eastessexsmallholders.co.uk.
Sausages from local butchers, Ansells and Buntings, Meatline, Wicks Manor, Jimmys Farm, Totham and Burnham Bangers, Giggly Pig and Rigbys were prepared and cooked by Chef at the Groups HQ; the Blue Boar Hotel, Silver Street, Maldon.
After much debate and munching the votes were counted and the results announced.
Third pize went to sausages supplied by Burnham Bangers, with second place being taken by local Maldon supplier; Meatline. First prize went to an awesome tasting sausage from Giggly Pig. Local Essex girl, Tracy, said on being presented with her Certificate "wow, I shall really treasure this - this is great!".
Chairman, Danni Perkins, said "it's been a great evening and a brilliant result for all those taking part". She went on to say "this is our first event of this kind and I'm really pleased with the result and that everyone seemed to really enjoy themselves.
For full details of each of the suppliers that attended visit the website www.eastessexsmallholders.co.uk.
Monday 17 October 2011
Harissa turkey burgers with yoghurt & mint
Ingredients
1 onion, finely chopped
500g turkey mince
1 tbsp Harissa paste (could use any chilli sauce really)
200g young leaf spinach
1 tin chickpeas, drained
200g couscous
Handful fresh mint, chopped
100ml low fat natural yogurt
4 pitta breads, toasted
1 lemon, cut into wedges
1 chicken stock cube
250ml boiling water
Method
1. Preheat grill to medium. In a large mixing bowl combine the onion, mince and harissa paste.
2. Place the spinach in a colander and pour boiling water over it. Let it cool slightly then squeeze out the excess water. Add it to the mince mixture along with the chickpeas.
3. Shape into 12 small burgers and place on a shallow baking tray. Cook under grill for 5 mins on each side until cooked through and no pink colour remains.
4. Meanwhile, place the couscous in a bowl and pour over 250ml chicken stock. Cover with clingfilm and set aside for 10 minutes. Stir half the mint into the yogurt and season to taste.
5. Stir the remaining mint into the couscous and fluff with a fork. Serve burgers, toasted pitta, lemon wedge and mint yogurt.
Saturday 15 October 2011
Recipe of the Week: Rochers noix de coco et miel !
Really delicious recipe and also very easy – 5 minutes preparation.
50 g to 75 g of honey
150 g of sugar
125 g of grated coconut
30 g of flour
2 beaten egg whites
Set the oven to 175OC
Pour the honey in a pan followed by the sugar stir for 2 minutes on a low heat until it melts.
Take the pan off the heat and stir in the coconut and the flour. Then gently stir in the beaten egg whites.
Place spoonfuls of the mixture the size of a walnut onto a baking tray lined with grease proof paper.
Bake for 15-20 minutes until lightly browned.
Place on a wire rack to cool.
Thursday 13 October 2011
Sausage tasting - Tuesday 18 October
Sausage Tasting Evening - Tuesday 18 October 2011 - 7.30pm - Blue Boar, Silver Street, Maldon
Tuesday 11 October 2011
Felting
Want to do felting - keep reading ....
Felting: the fabulous art of removing air
and wonderfully clean hands!
What is Felt?
Very simply, felt is matted wool. Wool becomes felt when it is subjected to moisture, heat, and pressure. (In fact, if domestic sheep were not shorn, over time their wool would felt or "cot".) Hot soapy water makes the wool slippery, and causes tiny scales on the fiber to "open up". The scales prevent the fibers from backing up again after they slide across each other; with agitation, the fibers get hopelessly tangled together. When cooled and dried, the scales close and lock the wool into the tough, durable material we call felt.
For this first project you will need a nine-inch cake pan, some liquid detergent (Joy, Dawn,etc.), a kitchen sink, hot and cold water, and about 30 minutes.
Laying Out the Wool
Lay out a half-ounce of washed and carded wool. Divide into three equal portions. Spread out the first portion so that the wool evenly covers the bottom of the cake pan, with all of the fibers running in the same direction. Place the second layer on top of the first with the layers at right angles to the layer beneath. Repeat with the third layer, arranging the fibers cross-ways to the layer below.
Wetting the Wool
Squirt a small amount of liquid detergent over the top layer of wool. Then gently pour about a half cup of HOT water over the wool.
Pressing Down the Wool
Press straight onto the wool pile so that the wool compresses into a mass on the bottom of the pan. Add more hot water until all of the wool is wet. Work around the edges, pressing down until all of the wool is matted down.
Working the Wool
Hold the pan in one hand, while you gently massage the edge of the wool with the fingertips of the other hand. Use your palm to gently agitate the center. Slowly rotate the pan as you work. Keep rolling the edge of the wool slightly inwards to give it a smooth, finished shape. The soap will squish up between your fingers and the wool will matt togther. After about 5 minutes the wool will begin to firm up, and you can begin to work with a more vigorous circular motion.
Turning the Felt
After about 10 minutes, the felt will hold together well enough to turn it over. Tip the pan and gently flop the wool out into your hand and place it upside down in the pan. Add more soap or hot water if necessary, and continue working the wool as before.
Rinsing
Run warm water into the pan and pour off the soapy water. Then run cold water over the wool and press the water out of it. It should be round, about an eighth of an inch thick, and a little smaller than the pan. It should be felt! If you continue working it, it will grow thicker and smaller. Its not that you are losing wool, its that you are losing air spaces.
Fulling the Felt
(You don't have to do this part) If you want the felt to be strong, continue working the felt by running more hot water over it, and rolling and squeezing it in your hands. The more you do this, the "fuller" (thicker and stronger) it becomes.
Pressing and Drying
When you're finished felting you may want to use an iron (set at "wool") to speed up the drying and flatten it out nicely. Congradulations! You're done!
Felting: the fabulous art of removing air
and wonderfully clean hands!
What is Felt?
Very simply, felt is matted wool. Wool becomes felt when it is subjected to moisture, heat, and pressure. (In fact, if domestic sheep were not shorn, over time their wool would felt or "cot".) Hot soapy water makes the wool slippery, and causes tiny scales on the fiber to "open up". The scales prevent the fibers from backing up again after they slide across each other; with agitation, the fibers get hopelessly tangled together. When cooled and dried, the scales close and lock the wool into the tough, durable material we call felt.
For this first project you will need a nine-inch cake pan, some liquid detergent (Joy, Dawn,etc.), a kitchen sink, hot and cold water, and about 30 minutes.
Laying Out the Wool
Lay out a half-ounce of washed and carded wool. Divide into three equal portions. Spread out the first portion so that the wool evenly covers the bottom of the cake pan, with all of the fibers running in the same direction. Place the second layer on top of the first with the layers at right angles to the layer beneath. Repeat with the third layer, arranging the fibers cross-ways to the layer below.
Wetting the Wool
Squirt a small amount of liquid detergent over the top layer of wool. Then gently pour about a half cup of HOT water over the wool.
Pressing Down the Wool
Press straight onto the wool pile so that the wool compresses into a mass on the bottom of the pan. Add more hot water until all of the wool is wet. Work around the edges, pressing down until all of the wool is matted down.
Working the Wool
Hold the pan in one hand, while you gently massage the edge of the wool with the fingertips of the other hand. Use your palm to gently agitate the center. Slowly rotate the pan as you work. Keep rolling the edge of the wool slightly inwards to give it a smooth, finished shape. The soap will squish up between your fingers and the wool will matt togther. After about 5 minutes the wool will begin to firm up, and you can begin to work with a more vigorous circular motion.
Turning the Felt
After about 10 minutes, the felt will hold together well enough to turn it over. Tip the pan and gently flop the wool out into your hand and place it upside down in the pan. Add more soap or hot water if necessary, and continue working the wool as before.
Rinsing
Run warm water into the pan and pour off the soapy water. Then run cold water over the wool and press the water out of it. It should be round, about an eighth of an inch thick, and a little smaller than the pan. It should be felt! If you continue working it, it will grow thicker and smaller. Its not that you are losing wool, its that you are losing air spaces.
Fulling the Felt
(You don't have to do this part) If you want the felt to be strong, continue working the felt by running more hot water over it, and rolling and squeezing it in your hands. The more you do this, the "fuller" (thicker and stronger) it becomes.
Pressing and Drying
When you're finished felting you may want to use an iron (set at "wool") to speed up the drying and flatten it out nicely. Congradulations! You're done!
Recipe of the week - Hazelnut loaf
Preparation Time
20 minutes
Cooking Time
50 minutes
Ingredients (serves 8)
• Melted butter, to grease
• 75g (1/2 cup) whole hazelnuts
• 3 (about 135g each) granny smith apples, peeled, cored
• 300g (2 cups) plain flour
• 2 tsp baking powder
• 200g (1 cup, firmly packed) brown sugar
• 100g butter, melted
• 80ml (1/3 cup) milk
• 1 egg, lightly whisked
• Extra melted butter, to glaze
• 2 tbs breakfast marmalade
Method
1. Preheat oven to 180°C. Brush an 8 x 18cm (base measurement) non-stick loaf pan with melted butter to lightly grease.
2. Spread the hazelnuts evenly over a baking tray and cook in preheated oven for 5 minutes or until toasted and aromatic. Rub the hazelnuts between a clean tea towel to remove as much skin as possible. Place hazelnuts in the bowl of a food processor and process until they resemble coarse breadcrumbs.
3. Coarsely grate 2 of the apples. Quarter remaining apple and thinly slice lengthways.
4. Sift the flour and baking powder into a medium bowl. Add the hazelnuts and sugar, and mix well. Whisk the butter, milk and egg together in a jug until well combined. Add to the flour mixture with the grated apple and use a wooden spoon to mix until just combined. Spoon mixture into prepared pan, smooth surface with back of spoon. Arrange apple slices, slightly overlapping, over top of the cake mixture and brush with the extra melted butter. Cook in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean.
I made this with the bramley apples and cob nuts from the garden. I didn’t bother with the marmalade glaze and it was delicious.
Caroline (S) Committee Member
20 minutes
Cooking Time
50 minutes
Ingredients (serves 8)
• Melted butter, to grease
• 75g (1/2 cup) whole hazelnuts
• 3 (about 135g each) granny smith apples, peeled, cored
• 300g (2 cups) plain flour
• 2 tsp baking powder
• 200g (1 cup, firmly packed) brown sugar
• 100g butter, melted
• 80ml (1/3 cup) milk
• 1 egg, lightly whisked
• Extra melted butter, to glaze
• 2 tbs breakfast marmalade
Method
1. Preheat oven to 180°C. Brush an 8 x 18cm (base measurement) non-stick loaf pan with melted butter to lightly grease.
2. Spread the hazelnuts evenly over a baking tray and cook in preheated oven for 5 minutes or until toasted and aromatic. Rub the hazelnuts between a clean tea towel to remove as much skin as possible. Place hazelnuts in the bowl of a food processor and process until they resemble coarse breadcrumbs.
3. Coarsely grate 2 of the apples. Quarter remaining apple and thinly slice lengthways.
4. Sift the flour and baking powder into a medium bowl. Add the hazelnuts and sugar, and mix well. Whisk the butter, milk and egg together in a jug until well combined. Add to the flour mixture with the grated apple and use a wooden spoon to mix until just combined. Spoon mixture into prepared pan, smooth surface with back of spoon. Arrange apple slices, slightly overlapping, over top of the cake mixture and brush with the extra melted butter. Cook in preheated oven for 40 minutes or until a skewer inserted into the centre comes out clean.
I made this with the bramley apples and cob nuts from the garden. I didn’t bother with the marmalade glaze and it was delicious.
Caroline (S) Committee Member
Friday 7 October 2011
Recipe of the Month - October 2011
Prep time:30 min
Cook time:
1 hr
Serves:
4
Ingredients
For the cabbage
- 1 red cabbage, finely sliced
- 125 g butter
- 170 g demerara sugar
- 60 ml malt vinegar, or red wine vinegar
For the quails
- 500 g ricotta cheese
- ready-made Italian herb seasoning, available from supermarkets
- 8 quail, partially deboned
- 8 rashers of streaky bacon
- drizzle extra virgin olive oil
To serve
- 2 rashers of streaky bacon, chopped
- few sprigs thyme, leaves only, to taste
- mashed sweet potatoes
Method
 |
| Roast quail |
2. For the cabbage: tip the cabbage into a large baking tray. Melt the butter in a pan, add the sugar and vinegar, and stir well. Pour the butter mixture over the cabbage and cover with a sheet of greaseproof paper tucked in at the edges (this will retain the moisture). Roast in the oven for 45 minutes.
3. For the quails: mix the ricotta and Italian herb seasoning together in a bowl and season with salt and freshly ground black pepper.
4. Season the inside of the quails with more salt and pepper, and stuff them with the ricotta mixture. Wrap each quail in the bacon and secure with a cocktail stick. Place on a baking tray and then season the outside of the quails. Brush with olive oil.
5. Roast the quails at the same temperature as the cabbage for 25 minutes; then leave to rest, in a warm place, for 5 minutes.
6. To serve, fry the chopped bacon in a dry pan until crisp. Serve the quail and cabbage with the fried bacon and thyme leaves sprinkled over the top, and with mashed sweet potatoes on the side.
Sausage Tasting - Tuesday 18 October 2011 - 7 for 7.30pm
Tuesday 18 October 2011
7 for 7.30pm
£2 donation per member
as part of National sausage tasting week (31 October 2011 – 6 November 2011)
Come and join us for our local sausage tasting event at the Blue Boar.
Ansells Butchers, Buntings of Maldon, Wicks Manor, Burnham and Totham Bangers, Jimmys Farm, Ben Rigby and Giggly Pig.
7 for 7.30pm
£2 donation per member
as part of National sausage tasting week (31 October 2011 – 6 November 2011)
Come and join us for our local sausage tasting event at the Blue Boar.Sausages to taste from local suppliers and cooked by the Blue Boar chef including;
Ansells Butchers, Buntings of Maldon, Wicks Manor, Burnham and Totham Bangers, Jimmys Farm, Ben Rigby and Giggly Pig.A fun evening with members blind tasting and ranking each sausage.
£2.00 donation per member .
Wednesday 5 October 2011
The Nogg
Whilst trawling the net looking for something came across this wonderful chicken coop from a British Designer!!!
Monday 3 October 2011
Sunday 2 October 2011
Newsletter - October 2011
October 2011 Newsletter
Welcome to October's newsletter - it is hard to believe with the temperature at 27 degrees that winter is just around the corner !
I expect many of you have already been thinking of winter provisions for your livestock and that your barns are stacked to the brim with hay and straw etc.
September was yet again a busy month for the group with two trips; our first to Ballymara Pigs in Ongar and then to Tiptree jam. The follow reports on the outings are from two members of the group .
PIG KEEPING COURSE
On a fine (well not too much rain!) Saturday morning a number of the members of the group met at Willow Bank Farm Ongar, at the kind invitation of Kate Morris. After ample refreshments we gathered, standing or sitting, around Lauren Hammond MRCVS for a gripping illustrated talk on pig anatomy and then common management and disease problems. Very useful illustrations were handed out to all attendees making the inner workings of pigs easily fathomable.
 |
| castration of a piglet |
After this and an active discussion on the pros and cons of castration, a demonstration was carried out for all to watch (or not as the case maybe) . We are all now aware of best practice for "minor" surgery.
After a further intake of coffee (and biscuits in my case) an illustrated talk on poultry followed a similar format to that on pigs. No castration this time so all those male birds on our gardens farms and small holdings need not fear emasculation.
Moving to the next helpful practical demonstration - that of artificial insemination of a sow - a three way discussion on timing mechanics, advantages and disadvantages of this method of getting your sow in pig was had. We then moved towards the well managed spacious breeding sows, where after some encouragement with Tescos finest apples ( other brands are available ), a sow, that was appropriately at the correct stage of her cycle, was encouraged into a small moveable container so that Kate could show all how to demonstrate practical artificial insemination. Further discussion on the finer points of timing and method ensued while we watched. The sow did not show any particular displeasure while this was being done.
We walked around the other spacious pens admiring a number of Berkshire and Oxford Sandy and Black sows. Some with piglets; some in waiting. Those piglets that had earlier provided material for demonstration of castration were back with mother and although not yet rushing round appeared none the worse for their 'experience'.
Rain was rapidly approaching so we headed back for shelter and some excellent sausages that started life as a Berkshire pig at Willow Bank Farm.
A very worthwhile morning and all, I'm sure, left with a greatly increased knowledge of the inner workings of pigs and poultry together with an outline of what to watch out for on the disease front with each species.
Many thanks to Kate and Lauren for such an informative morning
Report by Nick Elcombes
c: Kate Morris
e: ballymara@bestfriend s.uk.com
w: tba
t: 01277 890608
m: 07904 511741
l: Essex, Ongar
TIPTREE JAM FACTORY
The group’s second trip for September was to Wilkins Jam factory at Tiptree. After several e-mails and texts from Danni, to make sure everyone was assembled by 7 o’ clock, Danni arrived just in time to jump into the second minibus as it was about to depart! 
We then passed a large field of millet where Andre said local farmers also used the land, to help combine crop rotation. There is also a newly planted woodland area to encourage wild life. This is to try and encourage natural predation of pests thereby avoiding the use of any pesticides; Wilkins currently don’t use pesticides yet need to control them.
We then drove on past the famous Little Scarlet strawberry beds; these strawberries are no bigger than the size of our small finger nail and are exclusive to Wilkins Jam. The light was fading fast as we continued round the site: next stop was the polytunnels where it was explained to us how they, with good irrigation, help extended the growing season by months. As we walked around there were delicious strawberries and raspberries as far as the eye could see.
By now the light had gone! Back to the tea rooms for a brief summing up and some history on the company from Chris before being given a large and very delicious punnet of strawberries . It was a shame that it got dark so quickly as there was so much still to see ! Chris did mention they have an open day in June each year so I think that could be one for the diary.
From the Jam factory, a convoy of cars travelled to the home of John and Isabel Doubleday’s. We were all treated to slices of John’s home reared Saddleback ham, crusty bread, wine and a glance at some of his amazing work.Thank you to John and Isabel for arranging such an interesting evening and your ham that was to die for!
Report by Toni Mutton
c: Chris Newenham
w: Tiptree Jam
t: 01621-814524
l: Tiptree, Essex
DIG IT
There are large empty patches in the veg plot now that a lot of the crops are lifted and not a lot to put back in its place.
Only late potatoes left in the ground and these will have to come out soon before the ground gets wet and you risk them rotting.
The onions are out and drying, keep checking and throw out any that are going soft, as the mould will spread to others.
Most types of beans and peas are finished; any that are left will be too woody to eat but maybe worthwhile drying as seed for next year. Most of the salad crops are also coming to an end, although beetroot and carrots will continue to grow for a month more yet. Lettuce can be grown under cloches but do sow a late variety and watch out for slugs, as the soil is damp now.
Tomatoes have been later I think this year but have given a very good yield. Keep picking as they ripen to encourage the remainder to ripen. You can take off all the leaves now, the fruit does not need these to keep growing. Watch out for blight, if you see the fruit turning blotchy, it is best to pick them off; it may only affect an odd truss. They are still okay to eat so do not throw them.
Cabbages have been under attack from butterflies badly this year but hopefully, this should have slowed down now the temperatures are dropping. Take off any badly damaged leaves to stop mould spreading. Most brassicas should be maturing nicely with baby sprouts forming. There is still time to get young plants in ready for spring; there were some lovely cabbages early this year that made it through the ice and snow.Spinach can be sown now for winter and spring especially if you can cover with cloches. Leeks should be coming on nicely now as well; it is worth thinning out again now to get nice big leeks for late autumn and winter. The thinnings are at their best for strong flavour now as well.
 |
| pegging strawberries |
Stone fruit trees like plums, greengages and cherries should be pruned while in leaf. Look to cut off about a third of the growing branches to allow new side shoot buds to form instead of leggy growth. Try to cut out any crossing or rubbing twigs and branches to let the air circulate through them.
Apple and pear should be left until all the leaves are off but treated the same as above. You can be very brutal with these and they will soon recover and give out new shoots and a better size fruit. Aim for the traditional goblet shape on standard trees. A nice open cup will allow the air and light in which will lead to a healthy tree. Cut off any unwanted growth right back to the main stem on branches, again this puts the spring growth into the fruiting spurs.
Soft fruit
Pruning gooseberry video
Summer fruiting Raspberries should be cut back now, take out any old dark stems down to ground level.
The new green growth made this year should be thinned to leave up to eight stems per plant. Ideally these new shoots should be tied in to canes to form a nice fan shape, this lets air and light into the plant. Autumn fruiting varieties should be left until the spring when you see new shoots appearing
Rhubarb can be divided up and replanted now. This will set off lots of new growth in the spring and keeps the plants vigorous. Old plants get very woody in the crowns and can rot. Give plenty of manure to the planting holes and a good mulch over the top will protect the shoots during the winter.
Asparagus plants can be cut down to ground level once the stems turn brown and the red fruits are dropping, these will form new plants if you want to plant them up straight away, it will take up to 4 years before they produce edible spears though!Herbs such as mint can be cut hard back to ground level once the flowers finish. Do not prune Rosemary until the spring. Sage can be tidied up now as they do get a bit straggly. Thyme can be given a haircut with shears but only a light trim to tighten the tops up, say an inch off all round.
I have grown some Jerusalem Artichokes this year and am looking forward to trying these later on. They have grown to about eight feet tall so far and are still going, I will keep you posted.
 |
| Compost Layers |
While you are at it take out a trench at the end of the plot about two feet wide by a spit deep, put the soil in a heap by the side of this then throw in all your dead tops and trimmings. They will not break down in the compost heap this time of year but will form a good layer underneath for planting into next year. Also, I would l like to hear of your successes and failures from this season as well as any hints and tips you may have for us. Get your thinking caps on and drop me a line and I will build these in to the Winter “Dig Its”.
Terry
The Olde Smoke House
Vince is fired up the The Olde Smoke House, Furzedown on Sunday 18 September at 9am.
 |
| Cold smoked eggs |
Oak Smoke was used for hams, bacons, and cheeses –Phil’s eggs were fabulous. (The eggs were hard boiled for 10 mins then peeled cooled and rolled in mixture of sea salt, chilli and sun dried tomatoes)
Hot oak Smoke was used for the bacon joints and loins of cured pork .
Watch this space for the next smoking day and cost.
 |
| Hot smoked joints |
Smoked chicken, brawn, pigs trotters, pear juice, apple juice, Lincolnshire, Old English, Apple and Cumberland sausages....... Yummy yummy yummy .....
Then we sang "we ploughed the fields and scattered
COMING UP
Tuesday 18 October 2011
The Blue Boar
MaldonCM9 4QE
7pm for 7.30pm
31 October 2011 – 6 November 2011
Come and join us for our local sausage tasting event at the Blue Boar.
Sausages to taste from local suppliers and cooked by the Blue Boar chef including;
Ansells Butchers, Buntings of Maldon, Wicks Manor, Burnham and Totham Bangers, Jimmys Farm, Ben Rigby and Giggly Pig.
A fun evening with members blind tasting and ranking each sausage.
£2.00 donation per member .
Tuesday 22 November 2011
Blue Boar,
Silver Street,Maldon,
CM9 4QE
Come along and sample the local brew. Courteousy of Member Charlie Saville.
Starts 7 - 7.30 pm
Tuesday 13 December 2011
Christmas gNosh
Blue Boar,
Silver Street,
Maldon,
CM9 4QE
Lovely opportunity for members to get together at the Blue Boar to celebrate the end of one fantastic year and the beginning of then next!
More information to follow on time and cost.
Starts 7 - 7.30 pm
Contact us
For information on joining:
For information on Events and monthly meetings/visits:
For general information:
For news and press enquiries:
For advertising livestock or other produce:
To contact our Chair - Danielle Perkins
To contact our Treasurer - Helen Quinnell
To contact our Dig It - Terry Adger
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