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2016

Time to be outside


Time to be outside Make the most of the long days and mild nights, breathe the fresh air, relax and soak up sun. Eat fresh vegetables and garden fruit, join friends and family for meals outside.

Contents Summer at Trill Farm, by Romy Fraser Summer in the Veg Garden, by Ashley Wheeler Trill Livestock in the Summer, by Jake Hancock Inspiration from Annie McIntyre Trill Update, by Zoe Haigh A Working Break, by Lily Khambhata Recipes from the Old Dairy Kitchen, by Chris Onions Trill Course Programme 2016


AT TRILL FARM Life at Trill Farm moves from one season to another. You almost don’t notice the weeks and time slipping past: the changing seasons, people arriving and leaving. The seasons mark the time passing and becomes part of the history and fabric of the Farm. Open Farm Sunday was a great day. All the different businesses at Trill came together. We share the same values and co-operatively share our knowledge and resources. It was really a lovely day and wonderful to see how we were all able to come together for the event and make it work. Noel talked about the bees, answering questions and inspiring people to learn more about these incredible insects. We had a family camp recently and Karen brought her birds of prey up to the campsite. Everyone loved it. Coming so close to such magnificent wild creatures puts you personally in touch with nature. That’s what Trill is about - combining the understanding that comes from personal connection with nature with running successful rural businesses that respect and work with the natural environment. This Summer’s box contains a wooden bowl made by Ruth. She’s an experienced carpenter who teaches her craft. As her one-week course this summer sold out so quickly, we are putting on an extra week. I hope to see you at our summer party on 23rd July. We have invited the Lyme Regis Sea Shanty Singers to return: they were brilliant last year. Please stay on for dinner as Chris will be cooking an amazing meal before the tables are cleared for a dance band. It is here that you’ll see Trill Farm relaxing, having fun and celebrating the summer. Please join us!


SUMMER I N THE VEG GARDE N by Ashley Wheeler


So much about growing good vegetables comes from being well organised. This I have learned over the last six years of being at Trill, but also through having been brought up on a market garden and seeing things gradually seem to get easier for my parents as their experience grew and they became more organised and settled into their growing “systems”. We are still developing our systems, and perhaps this takes a lifetime, as you learn new things yearly. One new thing that we have tried this year has come through borrowing a bedformer from a friend who is a grower near us. This has enabled us to create raised beds, and in doing so, taken the vegetables slightly further from the high water table here. In effect what the bedformer does is bring the soil from the paths (where the wheels of the tractor go) into the bed where the vegetables are planted. It then cultivates it to a fine tilth and rolls it to consolidate the tilth and break it down further. We then aim to only drive the tractor on these same paths (or wheelings) from now on, so compaction is limited to the paths and not where the vegetables grow. Perhaps we are finally getting some sort of system going. Being organised starts in the past. You must record things so you can look back and see what you did, at what time you did it and whether it was successful. We have begun recording our sowing and planting dates more systematically now, and making comments by them if need be, so that we can look back during the winter when we are planning the next growing season. I have

a large diary which comes out to the shed every day. During the winter I write reminders in the next season’s diary so that I do not forget certain sowing times. I also consult the previous season’s diary and notes that I have made to remind me what sowing dates and planting times worked best. Doing this in the winter and being well prepared for the onslaught of summer has enabled us to get on with the summer’s work in a more enjoyable way, rather than the more frantic early years. That is not to say it does not get frantic for us at the height of summer, but certainly it’s less frantic.

We put up yet another new (second hand, but new to us) polytunnel in late spring, at the damp end of the garden. It is already full of summer salads, such as summer purslane that loves the dry heat of a polytunnel, as does the basil that is in there. It will also enable us to grow just a few of the winter vegetables that just so hate the waterlogged soil outside the tunnels. But before talking too much about winter vegetables let us enjoy the summer produce! Ash and Kate have been successfully running their vegetable growing business at Trill Farm for the last six years. We all love their fresh salads, fruits and vegetables. But the rest of the businesses at Trill also appreciate their professional and inspiring approach to the land and to the other businesses at Trill.

FIND THE TRILL FARM GARDEN STALL Every Saturday 9.30 to 1pm Outside the Town Mill Bakery in Lyme Regis


T RI L L L I V E S TOCK I N TH E SU MM E R O B S E RVAT I O N S F R O M JA K E HANCOCK, L I V E STO C K FA R ME R

TO BUY OUR BEEF & LAMB REARED AT TRILL Email chrissy@wessexconservationgrazing.co.uk


We are coming into a enjoyable time of year, with everything looking green and lush, and the trees and grasslands in full bloom. We have finished calving and lambing, with 41 calves from 41 cows, and a good crop of lambs. The cattle are losing their winter coats and enjoying the spring grass and Bob the bull has just joined the cows for some summer loving! As mid June approaches our effort focuses on cutting hay and silage to feed the cows next winter. We are buying a second hand mower this week in order to carry out more of the hay and silage, making work ourselves rather than paying contractors to do the whole job. People often ask why we make both hay and silage. There are several advantages to hay: being dried we can generally store surplus for two or even three years whereas silage is best used in the winter after it is cut as over time more and more bales spoil as air gets into them. Hay is cut later and so generally there is a bigger crop, ideal for feeding older cows, but not so good for young stock who prefer leafy early cut feed rather than stemmy late cut which is not so digestible. The fact that it is later cut also means that hay is better for wild flowers which have more chance to flower (benefiting insects) and set seeds (benefitting the flowers). Also the process of turning to dry the hay lets seed fall back to earth - this is particularly important for some herb species. Lastly with hay there is of course much less waste plastic that needs recycling, just a little string.

However space in the barns is at premium in winter, and the more hay we keep, the less cows we have room for. Silage wins here because it can be stored outside. Making silage is also much less weather dependent, and can be made when it is cooler and wetter which takes some of the risk away at cutting time. Also because of this it can be made earlier in the year, ideally we would cut about a quarter of our silage before the 10th of June, in order to have good quality feed for the weaned calves which will allow them to keep growing during the winter. If we fed these animals hay or silage cut in July, they will at best stay the same weight all winter (which farmers call “storing�). Taking all of this into account, we make as much hay as we can and have space to store in barn.

The Trill team ran an excellent Open Farm Sunday with about 400 people of all ages coming to enjoy walks, talks and food from the farm. Normally I try to do a little sheepdog demonstration for this event. However our current dog, Maggie, spent the day at home in labour and we now have seven very sweet puppies which I can hear squeaking as I type! From this litter we plan to keep one bitch to train up to take over the sheep work from her mother in couple of years. So what with all of this, and some eggs in the incubator in the lounge, new life abounds, and our life is never dull.

Jake has been running his livestock business for the last five years at Trill. He combines his time with his work with his other herds kept on National Trust common land. His business is called Wessex Conservation Grazing. We appreciate his environmental and farming knowledge as well as his generosity in lending us his equipment.


Inspiration from Annie McIntyre INDIAN ROSE SYRUP & COCONUT MILK Just tasting this sweet nectar is enough to bring joy to the heart. Roses have long been associated with love and affairs of the heart. They have wonderfully uplifting and restorative effect and can be thought of whenever you feel tense, anxious, depressed, angry, lonely and upset. They are specifically for those who lack love in their lives. In India coconut is seen as a gift from the gods to human beings and a token of good luck in romantic relationships.

1 tablespoon rose syrup 250ml (8fl oz) coconut milk Ice cubes To make rose syrup collect rose petals, weigh them and place in a bowl with an equal weight of sugar. Mash the petals and sugar together, cover and leave overnight. Strain through a fine sieve, pour into clean bottles and store in the refrigerator. Stir a tablespoon of syrup into a cup of coconut milk. Add ice and dilute with a little water, if required. The syrup will keep for about a month. 1 serving

OLD ENGLISH ELDERFLOWER & PEPPERMINT TEA A traditional old country recipe using a refreshing, decongestant combination of ingredients. Peppermint helps to clear the airways and increases the circulation, promoting sweating, thereby reducing fevers. Its refreshing tasting volatile oils have an antimicrobial action, enhancing the efforts of the immune system. Elderflowers similarly help to clear the catarrh, reduce fevers, enhance immunity and cleanse the system of toxins.

1 teaspoon dried or 2 teaspoons fresh elderflowers 1 teaspoon dried of 2 teaspoons fresh peppermint leaves 600ml (1 pint) boiling water Honey to taste (optional) Place the herbs in a teapot and pour over boiling water. Cover and leave to infuse for 10 minutes. Drink a cupful every 2 hours if symptoms are acute. Sweeten with honey if you like. 2-3 servings

Anne McIntyre Anne is a medicinal herb practitioner and an author of many books. She also runs experiential herb courses at Trill Farm and a herb walk before every course. NEXT HERBAL MEDICINE COURSE 16 - 17 JULY 2016 trillfarm.co.uk for more details


TR I L L U P DAT E by Zoe Haigh

Our flagship herb and nutrition courses were packed out this spring, and starting to fill up for summer and autumn too! It’s been wonderful to meet so many new and keen people delving into the world of seasonal herbs and foods for health and wellbeing, and getting so much out of it. We also had a fantastic Family Camp over the last May bank holiday – with lots of kids sleeping out in hammocks, getting involved in nature games, flying falcons and digging up pig nuts and other delicacies for dinner! The upcoming July camp is looking set to be wonderful too, and there are still space left if you’d like to come along. We do still have a few places left on some of our Bread mornings, Preserving & Fermenting, BBQ-ing and Game cooking days with Chris in the kitchen, and the fabulous Natural Beauty workshops where you’ll be creating fantastic personalized skincare products from herbs growing here on the farm.

Zoe coordinates the courses and hospitality at Trill, and manages the office.

TO ARRANGE A STAY OR PLAN A VISIT Contact us on 01297 631113

And of course there’s our Summer Party – this year on Saturday 23rd July and featuring a three-course feast along with the beautiful Lyme Regis Sea Shanty Singers, and dancing with L’Orchestre du Mont-Plaisant! I’m particularly looking forward to the party as it will be a fitting end to my time at Trill – for now at least – as I’m off on maternity leave soon after. I’m glad to say I’ll be leaving things in the safe hands of Fran who has been with us for the last seven months – turning her hand to everything from throwing pots, to filming evening events, from running the office to manning the café on Open Farm Sunday – what a star!


IF YOU’RE INTERESTED IN VOLUNTEERING AT TRILL CONTACT post@trillfarm.co.uk


A WORK I N G BREAK By Lily Khambata To ‘wwoof’ is to take up a Worldwide Opportunity on an Organic Farm (www.wwoof.net) – work placements on farms in exchange for meals and accommodation. At Trill Farm, this translated to so much more: new skills, wonderful food, friendships and memories, and the chance to live in a most idyllic setting. I worked alongside five other volunteers – a lovely likeminded bunch, drawn in from all corners of the world to delight in Devon. We seemed to share common interests of becoming more environmentally aware, breaking away for a bit and rhubarb crumble. Our days there were filled with all sorts – we got stuck in with a smile and enjoyed being in the great outdoors, whether planting marrows, weeding in the herb garden, harvesting chard, seeing to the chickens or picking salad for lunch. Working hours are approximately 9 to 5, with an always-amazing lunch in between; two days a week are spent in Ash and Kate’s remarkable and prolific organic vegetable garden and

the other three days around the rest of the farm. And before the weeding can get wearisome you can help out in the delicious Old Dairy Kitchen or lend a hand in the sweet-smelling soap workshop – there’s a whole lot happening here. The evenings and weekends are yours to relax in the beautiful surroundings, explore the Jurassic Coast, or conspire to stay forever. Great, GREAT organic produce is at the heart of everything at Trill. Everybody you meet working on the farm is passionate and excited about it. If you’re not eating some recently-reaped organic delight you’re probably planting it, talking about it or dreaming about it (was that just me?). But what really surprised me was how much else goes on there – talks, school visits, family camping weekends and workshops all add to the unique draw of this gem of a place. And who wouldn’t want to deviate from their desk to, say, pick hawthorn flowers in the sunshine? I’m certainly glad I did.

Lily Khambata left London two years ago, choosing to work less and live more. When she’s not wwoofing in Devon, riding motorcycles through Myanmar or hitchhiking across Mexico she works as a freelance editor. You can follow her adventures on Instagram @lilykham


RECIPES FROM THE OLD DAIRY KITCHEN by Chris Onions

SPICED RHUBARB PICKLE I’m not sure whether it’s truly a magical fruit or if it’s purely down to it’s amazing versatility, but I love rhubarb! We make this pickle in the early summer and use it throughout the seasons. Paring it with fatty meat, oily fish or even curry, it’s crisp, sharp, aromatic and delicious.

1kg rhubarb 1tbsp coriander seeds 1 cinnamon stick 3 small dried chilli 30g sliced ginger 2tsp sea salt 2 bay leaves 1tbsp brown mustard seeds 500ml cider vinegar 500ml water 400g sugar

If you want to keep this pickle for a while then you need to prepare your jars and lids by sterilizing them. Wash the rhubarb well, trim off the ends and slice into 5mm thick slices. Fill the jars with the prepared fruit. Bring all the remaining ingredients to the boil in a saucepan. Once simmering, whisk to disperse the spices then using a ladle pour the hot liquid over the rhubarb and seal the jars immediately. Store in a cool, dark place and use within a couple of weeks of opening.

Chris Onions runs the Old Dairy Kitchen. It is a working and teaching kitchen and occupies a central position in the front courtyard of Trill Farm. He spends his time making dishes created from foraging the hedgerows and the organically grown vegetables from Ash and Kate’s commercial garden.


CHICKPEA AND WET GARLIC FRITTERS We serve a version of this northern Italian recipe as a canapĂŠ on our Old Dairy Kitchen Feasts throughout the year, substituting the wet garlic for other seasonal herbs and vegetables. It works well with a herby mayonnaise or cumin scented yoghurt and soft cheese.

Serves 4 4 new season wet garlic (you can substitute with spring onions and garlic) 200g chickpea flour 650ml warm water salt 2 tsp finely chopped rosemary 1tbsp grated hard goats cheese 1 tbsp olive oil

Remove the roots from the garlic and slice as fine as you can. Warm the olive oil in a pan and add the garlic and fry gently for 5 minutes with no colour, add the rosemary and remove from the heat. Warm the water in a large, thick bottomed pot and slowly sieve in the chickpea flour, stirring continuously. Add the salt and keep stirring until the mixture comes to a gentle boil. Reduce the heat and cook for a further 40 minutes, stirring continuously as if making polenta. Take care as the mixture will become very thick and can stick to the bottom of the pot. When the mixture begins to come away from the sides add the new season garlic, herbs and cheese and pour into a tray to set. When the mixture has cooled and set, slice to your desired shape and size. Heat a pan of sunflower oil to 180 degrees and deep-fry the slices until crisp and golden. Drain and serve immediately.

JOIN OUR TEAM FOR A DELICIOUS ORGANIC LUNCH

Every Wednesday at 1pm MORE DETAILS AT TRILLFARM.CO.UK


NATURAL BEAUTY 5TH JULY & 3RD SEPTEMBER trillfarm.co.uk for more details


COURSE PROGRAMME 2016 The farm enterprises and products we sell help to support The Trill Trust, the education charity that runs all the public courses and education work based here. Using Trill Farm as its beautiful classroom, the Trust aims to enable people to adopt a healthy and sustainable lifestyle, that demonstrates respect for our natural environment.

BASIC HOME DIY

LIVING NUTRITION

July 16

Summer: July 1 - 3 Autumn: September 16 - 18 Winter: December 2 - 4

Gives the confidence to beginners to tackle those small but important jobs around the house.

BEGINNERS CARPENTRY

Explore the relationship between land, food, health and vitality, and leave with seasonal recipes and cooking skills to share at home.

August 1, 2, 3, 4, 5 & 8, 9, 10, 11, 12 September 30, October 7, 14, 21, 28

FORAGING WALKS

A five day course to the learn the basics: tool care and proper use, make basic joints, and use your new skills to make a bench to take home.

July 15 & September 9

BEEKEEPING September 15 For those who would like a comprehensive understanding of what modern apiculture involves and would like to take further steps towards becoming a novice beekeeper.

An informal walk foraging for seasonal herbs that can be used for simple home remedies for health.

HERB SUPPERS July 15 & September 9 A delicious three-course supper featuring foraged herbs. During the meal you will hear about the herb’s folklore, scientific evidence for their medicinal benefits and how you can use them to make home remedies.


HERBAL MEDICINE

BBQ COOKING

Summer: July 16 - 17 Autumn: September 10 - 11 Winter: October 22 - 23

August 6

Identify and forage for seasonal herbs, understand their medicinal properties and uses, and learn to create a range of preparations for health and well-being.

This one-day workshop is a celebration of deep smoky flavours, exquisite summer vegetables, the rituals of fire and sharing a meal outdoors with friends.

SUMMER PARTY

FERMENTING & PRESERVING

July 23

September 13 & October 1

A rousing evening party with traditional music from the Lyme Regis Sea Shanty Singers, summer cocktails, canapés and a fabulous organic feast, and music and dancing with the amazing L’Orchestre du Mont-Plaisant.

FAMILY CAMP July 23 - 27 A nature connection camp for families of all ages. Forage, light fires, star gaze, meet the wildlife, wander, create and dream.

NATURAL BEAUTY July 15 & September 3 Learn to create a range of skincare products including creams, balms and natural toothpaste, using hedgerow herbs and pure plant based ingredients.

BASIC BREAD MAKING

A practical course in quick pickling, smoking, lactic cultures and ferments to turn the last of the summer’s harvest into sweet and sour delights.

PREPARING & COOKING GAME October 15 Learn skills include skinning and gutting, plucking and jointing on pheasant and rabbit. Tackle a whole deer, learn joints and recipes, and make sausages to take home.

WILLOW WEAVING FOR CHRISTMAS November 25 & November 26 Learn to make your own personalised festive decorations and take home your creations!

July 26 & October 25 Learn the basic principles of baking bread and making crackers. Leave with your own crusty farmhouse loaf.

Live well, be inspired, gain new skills, learn from nature.


THIS TRILL SEASONAL BOX WAS A GROUP EFFORT Ruth crafted the wooden bowls Joe made the soap, relief spray and body balm Chris made the BBQ sauce and salt Daphne made the cordial Sandie made the citronella candles and the summer tea Ash and Kate grew the broad beans Anna made the wax wraps Daphne and Romy worked together on the Picnic book Fran coordinates the seasons boxes Jane keeps the accounts immaculate Tamsin brings our ideas to life, from the first creative seed to the final product PHOTOS BY BEKI BERNSTEIN BROCHURE DESIGN BY TAMSIN LOXLEY PRINTING BY AXMINSTER PRINTERS


To find out more about our lunches, products, wholesale enquiries, B&B and campsite or to volunteer with us please get in touch via POST@TRILLFARM.CO.UK

For more information about our education programme at Trill, including booking farm visits and tours for your school or group, joining a course or enquiring about our leadership programme for young adults, please contact MAIL@THETRILLTRUST.ORG

Musbury, Devon, EX13 8TU 01297 631113

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Trill Farm Summer Seasons Booklet 2016  

Trill Farm Summer Seasons Booklet 2016  

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