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.
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| 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.
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| 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.
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| 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.
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| 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.
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| 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