Your Weekly Newsletter
Church Farm Friday 8th June 2012
Campfire Weekend! Don’t forget, it’s the next Church Farm campfire this weekend (9th June). If you want to join us for a great weekend outdoors then give us a call on 01438 861 447, book online, or email email@example.com
A Note from the Grower
Contribution: Adults £10, Under 16s £8, Under 2s £2. Free for musicians and farm members. If you can’t make this one, there are more Church Farm campfires this year on Sat 21st July, and Sat 25th August.
Getting the Best from your Box Spinach should ideally be used within a few days of receiving it. Otherwise, not only will it begin to wilt, but it will also start to lose its nutritional value. Store it in the fridge, loosely sealed in a plastic bag, and don’t wash the spinach until you are ready to eat it. As with all dark salad leaves, it contains lots of iron, unfortunately though, this isn’t well absorbed by our bodies due to other molecules within the plant, so you’ll need to consume a wide range of iron sources to get enough into your diet. Spinach is also high in many other vitamins and minerals including calcium and vitamin A. If you struggle to get kids to eat spinach, a 2010 study published in the journal Nutrition and Dietetics, showed that watching Popeye had a positive effect on encouraging kids to eat their greens! Recipe ideas: Summer Salad: At this time of year, spinach makes a great side salad on its own, or with some lemon, salt and pepper to taste. Add broad beans, couscous and cheese for a fresh summer salad. Curries: Spinach is a great texture and colour to add to any curry wash the leaves and stir in to your sauce for the last 5-10 minutes of cooking time. Spinach Soup: For a beautiful looking bright green soup, fry onion and garlic, add diced potato and stock, after 10 minutes add milk and spinach. Simmer for another 10 minutes before blending to create a deliciously smooth and nutritious soup. To get a vibrant colour add some raw spinach at the blending stage.
Deals of the Week 20% off all frozen meat and 20% off sausages! That’s two fantastic offers from our butchers, available now in the Church Farm Store.
Final Note from Luke Rik asked me to write this week’s note as it is my last day working at Church Farm. When I arrived in August 2011 I realised within a few days that I would love working on the farm. I was plunged straight into the tough task of weeding carrots and onions in the rain. It took a few weeks to get used to the early mornings, long days and tiring work but I eventually became acclimatised. It has bean an incredible vegetable journey. Arriving at the beginning of the harvest season meant we were picking crops daily for the box scheme, shop, café and pub. I was also put to work on the box scheme, starting with packing. Then after a few months, I started driving the van on the Stevenage deliveries. It has been awesome to see the fields and tunnels change though the year, gradually clearing through to the end of winter and now beginning to flourish. I will not forget harvesting the Brussels sprouts with frozen hands on a crisp snow-covered morning, or picking raspberries on a hot late summer afternoon. I will miss all the different characters I have met here and want to thank Tim, Emma and Adrian for letting me stay on their farm, and Rik for the knowledge he has given me. I would also like to thank all Church Farm customers for their support in helping to pave a new way in local food and farming. Goodbye. Luke
What’s in my box next week?
MEAT (small boxes) Farm Variety Sausages, pork roasting joint, chicken thighs/drumsticks, minced beef, back bacon, beef burgers Lean Cuts (NEW FOR 2012) Skinny sausages, skinless chicken fillets, extra lean minced beef, extra lean diced chicken Premium Selection Sausages, pork loin roasting joint, back bacon
VEGETABLES Extra Small (6 varieties) Potato (cara), carrot, onion, red pepper, butternut squash, courgette Small (8 varieties) Red Batavia lettuce, beetroot Medium (10 varieties) Yellow pepper, summer greens Large (12 varieties) Spring onion, mangetout/broad beans/spring greens Extra Large (15 varieties) Mixed herbs, vine tomato, salad
Rural Care Make Bug Hotels! Recently, Greenside School made a variety of bug homes and hotels in order to encourage and maintain our wildlife habitats around the farm. They collected reed and twigs from our woods, bound them together, and then found a nice spot to put the newly created homes. We also used some old terracotta pots, stuffed them with sawdust and suspended them from branches, this is apparently a favourite with earwigs, who feed on aphids, spiders, mites and insect eggs. For this reason, they are especially useful near the veg patch, why not try this at home? Greenside School is a designated Community Special School for up to 114 pupils aged 2-19. The students have a range of complex needs, including neurological impairments, complex physical and medical difficulties, severe learning difficulties and profound and multiple learning difficulties. We have a group of between 7-10 students from the school who come once a week to join in with activities such as planting, egg collecting and bottle feeding the lambs. The students really enjoy working outdoors and having such close contact with animals and nature.
Free Farm Quiz In celebration of last week’s International Children’s Day, we have launched a new Farm Quiz. You can find it on our website under the Walks and Activities section, print it out and bring it along on your next visit: www.churchfarmardeley.co.uk Your walk around the farm will be more fun and engaging with this to focus on. Plus, you can hand in your completed quiz at our Farm Store or Cafe and be entered into our monthly prize draw to win 4 tickets to one of our popular Campfire, Music and Sleep Under the Stars weekends!
Events at the Jolly Waggoner
Please note that these are standard items and are subject to change. If you have asked not to be supplied with a particular item, a substitute will be provided in your box.
Friday 8th June - Offley Morris Men dance at the pub Friday 8th June - Fish Supper, enjoy two courses of seasonal and sustainable fish dishes, plus a glass of wine for just £21 Wednesday 13th June - The next Curry Adventure Saturday 16th June - Rural Care Fundraising Evening - live music and Ceilidh from 7.30pm, plus a BBQ of farm food
Apples (gala), bananas, kiwi, pears, oranges, galia melons
Real Ales: Real Food : Warm Welcome at the
Carrot and Beetroot Salad
Give your vegetables a chance to shine with this crunchy, colourful and healthy salad recipe – perfect with fish or grilled meats
Book a table today to avoid disappointment on 01438 861 350! Special Offers for Booked Tables: “Pimms & Pitchers” in celebration of Summer - free cheesy chips with every pitcher of Pimms, lager or bitter Celebrate your birthday with us and get a free bottle of wine for each table of 6 or more people.
Ingredients 350g carrots, peeled and trimmed 350g beetroot, peeled and trimmed 2 organic shallots, finely chopped 2 tsp cumin seeds 2 tbsp olive oil 1 tbsp sherry or organic red wine vinegar 1 small bunch flat parsley, roughly chopped http://uktv.co.uk/food/recipe/aid/641724
Method 1. Coarsely grate both the carrot and beetroot (wear rubber gloves if you don’t want pink hands), then place it all in a large salad bowl. Add the shallots. 2. Heat the cumin seeds in small pan until they are hot and smell pungent. Remove from the heat and scatter over the vegetables. Add the olive oil, vinegar and parsley and then toss well. Leave to marinate for at least 15mins before serving.
Church Farm, Ardeley, Stevenage, Hertfordshire, SG2 7AH, T: 01438 861 447 E: firstname.lastname@example.org www.churchfarmardeley.co.uk
Published on Jun 7, 2012
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