Newsletter - December 2006

The Big Potato Day

in sacks. If we were to leave the crop on the surface for a couple of days to dry out they might start to turn green in the sunlight.

As the week advanced the forecast for the weekend of the 14^th October improved. On Friday we decided definitely to ‘lift’ and within 3 hours, three varieties of potato were lying on the surface , Cara, Wilja, Desire,

Tales of a Farm Shop

If I pass a sign saying Farm Shop I am filled with curiosity. This time I turned into the farmyard and parked opposite an expensive modern glass shop front with a smart new door. Inside I was greeted by a cheerful man in a butcher’s outfit. He stood behind a well laid out, uncluttered meat counter. Once in conversation he was keen to tell where each item of meat came from. Pork from a Co-operative in South Somerset; beef in ‘boxes’ from a wholesaler in Bristol; free range chickens from a poultry farmer near Southampton who I know has NO free range land; and fresh vegetables from the Southampton Wholesale market delivered in to the farm shop once a week!(making the carrots from Suffolk a minimum of 8 days old)

“Anything from your farm” I asked. “No nothing at all, there’s no money in that caper” he replied. So it’s just a shop –not even ‘local’ –What’s the point? The shop was selling imported food at ‘marked up prices’ on the basis that the customers thought they were buying ‘local’ stuff. As I walked to the car I saw a grand poster proudly declaring that this farm shop had won the Farmers’ Weekly Magazine prize for locally produced food. Local I suppose by contrast to food imported from Poland or Thailand.

VELVETY CAULIFLOWER SOUP (Serves 6)

2 tbsp olive oil 2 garlic cloves, peeled and crushed. 2 onions, peeled and chopped 3 leeks, washed, trimmed and sliced Half a celeriac, scrubbed trimmed and chopped 1 cauliflower, trimmed and cut into small florets 1 tbsp ground cumin (optional) 3 tbsp chopped fresh parsley

1 Heat the oil in a large saucepan or flameproof casserole with 1 tablespoon of water over a low heat.

2 Add the garlic, onions, leeks and celeriac and cook very gently for 20 minutes until softened, stirring occasionally.

3 Add the cauliflower florets, 1 litre cold water and the cumin Bring to the boil, then reduce the heat and simmer for 10-15 minutes, stirring occasionally, until the cauliflower is tender when pierced with a knife.

4 Leave to cool for 5 minutes then blend with a food processor or with a hand held blender until smooth. Return to the pan and reheat gently. If necessary add more water(or Vegetable stock).

5 Serve in warmed bowls and garnish with chopped fresh parsley.

THE GAUGE

Thursday 19th October (5 days after Spud lifting) during a 24 hour period no less than 32.5 mm of rain fell on the Parish causing 3 major landslips in 3 different arable fields –all clearly visible from the roads and lanes. It is the most rain to fall in a 24 hour period since these records began. Keep tapping those barometers.

Best Wishes-The ‘Gauge’.

CROP ROTATION

After the busy summer, the hot sun and the favourable rain, we enter the autumn phase of reflection and planning. We are seriously looking at the type of crop rotation we should adopt on Drove End field. We need to rotate the crops for two reasons 1) to build and rebuild fertility and soil texture 2) to keep ahead of plant diseases. We need to keep our

animals and fowls moving round the field to help with the fertility and to keep them ahead of the host of pests and parasites that want to feed on them. Last month our ‘match’ ploughman Jake Hooper, turned over 2.5 acres of fresh ground for next season’s potatoes and onions. This year’s potato ground will be grassed down and grazed by sheep and chickens. We cannot grow potatoes there again for 4 years in order to avoid the blight.

Commencing on the 9th December 2006 in the Market

Brian and Liz Mascall of Farm Cottage Foods, Bowerchalke, will be selling their top quality savoury products. These products are all made using the best local ingredients, without any additives, preservatives, or hydrogenated fats. Come and sample their wonderful fresh food every second Saturday in the month, along with the ‘Fair Trade stand.

DO YOU WANT TO EAT ‘STALE’ FOOD?

According to Felicity Lawrence in her book ' Not on the Label', most of the so-called fresh vegetables in the supermarket are likely to be at least 7 days old by the time you buy them.

They have to be lifted, graded, washed packed and transported. By this time the trace elements, the sugars and the flavour will have leached out into the packet – best eat the packet then!

Better still – shop at the Futurefarms veg barrow.

Veg and Meat Boxes Delivered

As you know by now we are busily delivering boxes of food on a Friday to reach your doorstep by 4 pm. This method of shopping means that you the customer has a helpful contribution to your regular shopping routine'. We would like to do more boxes. If you join it means you can rely on vegetables dug that day, turning up on your doorstep by teatime .What could be nicer or more useful? Phone us or email us and we’ll be round like a shot.

Written by Nick Snelgar

Reminder - Membership Renewal

Just a reminder to those of you who have not renewed your membership. Perhaps a good time to renew and take advantage of being a member of Futurefarms.

A New Year’s resolution, perhaps?