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2015

Time to rest


Rest & Reflect Time to rest and recharge. Take a break. Re-energise and realign with what is important. Enjoy the long dark evenings and frosty mornings and the warmth of fires with family and friends.

Contents Winter at Trill Farm, by Romy Fraser Trill Farm, by Romy Fraser Winter in the Veg Garden, by Ashley Wheeler Herb recipes, by Anne McIntyre Recipes from the Old Dairy Kitchen, by Chris Onions Working with Livestock, by Jake Hancock Volunteering at Trill, by Fran Taylor Sea Vegetables for Health, by Daphne Lambert


at Trill Farm I was confidently told that this year’s bee behavior indicates we should expect a hard and cold winter. This hasn’t happened yet, but one thing we can all be certain of is that the weather is not at all predictable, by humans at any rate. At the moment, the long damp evenings and slow dawning misty mornings have been mild and gentle. We’ve had a great year of gaining new skills at Trill, enjoyed by our hundreds of visitors, students and children. The Trill Trust is flourishing and looking forward to many new initiatives next year. The old railway track that creates the main north - south artery across Trill Farm has been left to grow all year and the wild fruit filled the pathway. We have collected a bumper blackberry, hawthorn berry, rosehip and sloe harvest, all now transformed into delicious preserves for the Winter Seasons Box. Daphne has made a scrumptious plum chutney and with the exception of sugar, pretty much everything else is from Trill: plums from our abundant fruit trees, wild plums, elderberries, vinegar from our apples, chillies and garlic. It speaks about quality of life to me. Joe has tweaked the facial oil. It is slightly lighter and we’ve put in more rosehip seed oil and borage oil. Both plants are very abundant at Trill, but our processing is not yet that sophisticated. One day! We’re always busy and Tamsin is helping us plan the boxes for 2016. Let us know what you’d like to see in them, we are always keen to get better. Meanwhile, put our Trill Evening in your diary - December 18th. Doors to the public will open in the afternoon and we’ll be giving you a hot mulled drink to help you meet up with friends and buy some last minute Trill bargains for Christmas. Above everything, I wish you a very happy Winter, whatever the weather.


Trill Farm by Romy Fraser I believe that the best way to create a better, more equal, fairer world is through education. I wanted to be part of that process when I was choosing my career, and although that was a long time ago, I think the same now. I moved to Trill Farm eight years ago. This is the story of how it came about and why. In the ‘70s I started teaching in a democratic school where the focus was on helping children to learn and develop through their own interests. The philosophy, based on the ideas of A.S. Neil, was that each child is an individual and their learning journey should be personally tailored to their needs. It was an idealistic way to teach but it made sense and was good fun. After six years I left to study natural medicine and look after my family, with the long - term goal of setting up a school. A friend, Nicholas Saunders, then suggested I might like to start a shop in Neal’s Yard, in the centre of London. He knew I had a growing passion for natural medicines and he invited me to join the group of businesses setting up in the Yard, as he was purchasing the old warehouses there and needed tenants. Nick’s values were based on being fair to the consumer - packaging, labeling, ingredients, relevance and pricing were all to be transparent to the customer. I thought there should be an alternative pharmacy to complement the healthy, natural food businesses there.

So, Neal’s Yard Remedies (NYR) was born. It encouraged customers to find out for themselves about simple natural remedies, to start using them, to get more involved in their own health problems and the way their bodies worked. NYR’s range of hair and skin products incorporated these remedies and could be used daily. The idea was that what goes onto the skin goes into the body. Our simple blue bottles were created and products started being sold. I had not thought I’d be so long in business, let alone living in London. I wondered if the growing company, which now was exporting worldwide, had over 25 stores and employed 250 people, was in some ways becoming the school I originally dreamed about. We ran language classes in the factory in the evenings, ran staff weekends on healthy living and worked with local schools doing projects on nature and growing. We were committed to fair pay and local employment in South London and were advocates of keeping manufacturing alive in the city. It seemed that natural remedies were increasingly being bought and used and no longer seen as some whacky alternative. The most exciting aspect for me was to see the growing awareness that we could all take part in our own health. But what about the environment? What has been happening to the natural world over the 25 years since I started Neal’s Yard Remedies? There are so many ecological disasters in front of us: the waste and pollution burden is increasingly obvious; global warming and its effects are becoming not a distant possibility but a horrifying reality. So I sold the NYR nearly ten years ago as I had the feeling that it was getting urgent- for me as I was getting older as well as for the environment.


I felt it was time to leave the retail, consumerdriven business and set up a school to teach the practical skills needed for the future and if possible create an inspiring model of how we can work and live together. It took me two years to find Trill Farm. I had been looking for natural resources - a productive farm with woodlands and flower meadows and its own water. Eventually I found this place on the Devon/Dorset border. It is diverse and beautiful. I love living here. I know I am as lucky as it gets. I had always imagined that I would be developing a group of small enterprises on the farm, where our shared environmental and business values could support the training of young people.

We are now very much on our way.

Jake runs an organic livestock enterprise - his conservation skills and knowledge are a real asset to Trill’s educational work. Ashley and Kate have created a brilliant vegetable growing business. Both are great examples of how to make a successful local business and keep to their ecological principles. I established the Trill Soap Room (run by Joe) to demonstrate how a small enterprise could work here. We mainly produce soap for contract sales, but recently we have enlarged it to include making extracts from the plants growing in the herb gardens. It is successful and it keeps me in contact with the skills I developed at Neal’s Yard. Trill Herbs is very much at the start of its life. The herbs being grown are for medicinal, culinary and natural dyeing uses. We sell teas and use the herbs in the soaps and cooking as well as for colouring wool.


Trill Textiles is at its start but already it is lovely to use the wool from our Gotland sheep (looked after by Sandie) and we are just about to produce our latest range of blankets - in time for Christmas hopefully. The two latest enterprises at Trill are the Old Dairy Kitchen and Trill Woodworking. Their new owners are not only skilled crafts people but also brilliant teachers. Chris has a history of chef-ing in Scandinavia, Australia and River Cottage before joining us. Our carpenter, Ruth, taught young people in South London alongside running her own carpentry business. We are very fortunate to have both join us this year. Trill Trust is a registered charity and runs all the educational activities at Trill. Currently, a one year course is being developed by Jolyon for the Trill Trust Fellowship Programme. We are about to launch a campaign to attract sponsors to support the first year intake. The course will be based on our organic farm, with a group of idealistic small business leaders ready to teach the students.

And finally, we have just created a new dispatch area on the farm where we can make our Season’s boxes. They tell a seasonal story of Trill Farm and what we do here.

It is a consumer experiment, keeping true to core principles, making only as many boxes as our diverse land can support, producing ingredients for the products and using the skills of the people here. But buyers of the Boxes are buying into something bigger - Trill champions diversity, real farming and sees enlightened education of young people as an essential part of our future.


W i n t e r in the V e g garde n by Ashley Wheeler Ash and Kate have created a vegetable growing enterprise, Trill Farm Garden at Trill Farm, supplying the Trill kitchen as well as neighbouring restaurants with fresh, seasonal, varied produce.


Boots are now far heavier at the end of a day in the veg garden. Summer merged into autumn seamlessly, and although the weather was wetter, it remained very mild. So, November flew by with very few cold fingers but rather a lot of muddy boots and slippery paths. We picked far more salad throughout November than we usually do, due mainly to the unseasonably mild conditions. However, as we approach the shortest day of the year the leaves grow back very slowly after being cut, and with waterlogged soils outside most of the leaves other than chicory are now from the tunnels. Winter harvests are now pretty much just down to Jerusalem artichokes which will be dug until about March time. These are such an easy crop to grow, and can be left in the soil all winter. We replant the tubers each spring, and ridge them only once, then leaving them until harvest starts in October. The last remaining crop to bring in before the weather gets too cold is the forcing chicory. Again, this is a relatively easy crop to grow, but is somewhat overlooked in the UK. We sow the seed into module trays in May, plant out the small plants by the end of June and then hoe once, before the leaves out crowd the weeds. The plants are then dug up in late autumn or early winter, the leaves are chopped off and the roots trimmed a little, leaving them in crates until they are required. To force the chicory we simply half fill deep crates with compost, deep enough to cover the roots and we plant the roots into the compost. Then the crates are put into a dark place (we usually stack them and cover with

black plastic) and left for a few weeks. The chicory will use the energy stored in its roots to grow bullet shaped chicons (this usually takes about 10 weeks from planting in compost in February and keeping in the shed). The leaves are wonderfully sweet and crunchy and can be used in salads or braised. This time of the year always lends itself to planning the garden for the next year, amending the cropping schedule and looking at how to change things to make life a little easier and to get the most out of the relatively small area that we grow on. With this in mind I have been thinking a lot about making some semi-permanent raised beds that will not be cultivated. They will be relatively dry compared to the cultivated part of the garden, as the beds will be slightly raised, and more organic matter will be added to them, which will improve the worm habitat, which in turn will aid drainage. We will also not be driving the tractor over the beds, so compaction will be reduced, and we will cover any empty beds with plastic over winter to keep drier. All of this will mean that we can use these beds for earlier crops, and they will also be used for more direct sown salad crops through the year. Because the land will not be cultivated, any weed seed will not be disturbed and brought to the surface, so over time the weed burden will be reduced and direct sown crops will not have to fight with the inevitable chickweed. We covered much of the soil this autumn with either a mix of cereal rye and vetch or with black plastic. The rye holds onto the nutrients in the soil, that would otherwise be leached and the vetch fixes nitrogen from the atmosphere into the soil. The plastic covers any bare soil and not only protects it from the elements, but also provides a great habitat for worms and voles which burrow about creating a great tilth by the time spring comes round. It is so important to protect the soil overwinter, and with more and more fields of maize grown (often for barn raised cows) around us, I see large areas of land with bare soil all winter and worryingly, vast amounts of topsoil being washed out of it during the winter downpours. This is bad farming practice in my eyes, we are caretakers of the land and so must try to build a healthier soil for our offspring, not a depleted one.


HERB RECIPES Anne McIntyre GINGER CORDIAL 4 servings The alliance of ginger and apricots in this recipe is unusual but definitely rewards the adventurous. Not only is this cordial really luscious, it is also great for improving your energy and vitality. Ginger’s pungent and warming properties enhance the ‘fire’ in the body, stimulating digestion and circulation, while the apricots, with their abundance of easily digested nutrients and natural sugars, provide the raw materials.

225g (80z) dried apricots 1 tsp ground ginger ½ tsp ground cinnamon ¼ tsp ground nutmeg ½ tsp allspice 4 cloves 600ml (1 pint) ginger ale ½ tsp lemon juice Stew the apricots with the spices in enough water to soften, until soft. Blend until smooth. Add the ginger ale and reheat. Add lemon juice to taste and serve.

Next Herbal Medicine course 21 & 22 May 2016 trillfarm.co.uk for more details

ELIZABETHAN ROSEMARY & LEMON SYRUP A glass or two of this wonderfully aromatic cordial will soon have you back on your feet. Rosemary used to be sold by 17th - century English apothecaries as a cure for a hangover. This is not hard to understand as the bitters in rosemary stimulate the liver and help cleanse the system of toxins. The lemon juice also acts as a tonic to the liver, especially when drunk on an empty stomach, and helps replace vitamin C.

600ml (1 pint) rosemary sprigs, gently pressed down in a measuring jug 600ml (1 pint) boiling water juice of 1 lemon 450g (1lb) sugar Place the rosemary in a pot or jug and pour over boiling water. Cover and leave to infuse for 10 minutes. Strain into a pan and add the lemon juice and sugar. Heat slowly, stirring, until the sugar is dissolved. Boil briskly for 5-8 minutes or until the syrup starts to thicken. Remove from the heat and when cool pour into jars or bottles. Seal with airtight lids when cold. Take 1-2 teaspoons as required until your hangover subsides.


INSOMNIA A good night’s sleep for at least six to eight hours is vital for our general health and to enable us to perform at our best during our waking hours. Insomnia is largely caused by stress and tension, often related to a major upheaval in life, a bereavement, financial worries or depression. Before you rush to your doctor for sleeping pills try some natural treatments and strategies that are not addictive and may actually enhance your health. Make sure that you eat well and include plenty of foods to nourish the nervous system such as oats, whole grains, fresh fruit and vegetables, nuts and seeds. If you have sleep problems it is always best to avoid stimulants including sugar, sweets, caffeine and smoking, especially near bedtime. Also avoid stimulating the brain at night by working at your desk, catching up on jobs unfinished in the daytime. It is better to get your body programmed for sleep in the evening by doing something that relaxes you. Don’t eat a large meal near bedtime and try to go to bed at the same time each night so that you develop a good sleep pattern. Have a comforting drink such as hot milk and honey, lemon balm, lavender, chamomile or limeflower tea before bed and if you feel peckish a light snack so that if you have had an early evening meal you do not wake up in the night because you are hungry. Remember to take regular exercise as this is a great antidote to stress, which can be a cause of sleeplessness.

Annie McIntyre Annie runs a one year course in experiential herbalism at Trill Farm, using the herb gardens and hedgerows to teach the practical side of using herbs.

GREEK CHAMOMILE & LIMEFLOWER TEA 2-3 servings The honey-sweet aroma from the flower-laden lime trees scenting the night air of old Corfu is enough to relax tense muscles and induce a good night’s sleep. Put the flowers in a tisane with the equally relaxing chamomile flowers, which grow wild all over the island in summer, and you have a wonderful remedy for insomnia. Drink a cupful before retiring.

2 tsp limeflowers 2 tsp chamomile flowers 600ml (1 pint) boiling water honey to taste Place the herbs in a teapot and pour over boiling water. Cover and leave to infuse for 10 minutes. Sweeten with honey if required.

LICORICE & MANDARIN PEEL TEA 2-3 servings The exotic combination of licorice and mandarin makes an ideal recipe for digestive disorders. Licorice has healing and soothing effects on the stomach and allays heat and inflammation associated heartburn. Through its affinity with the adrenal glands licorice increases the ability to withstand stress and mandarin peel eases its digestion.

5g (1/6 oz) dried licorice root 5g (1/6 oz) dried mandarin peel 600ml (1 pint) water Place the ingredients in a pan, bring to the boil and simmer for 20 minutes. Strain and drink a cupful twice daily.


Re c i p e s f r om t he O l d Da iry at T r i ll by Chris Onions Chestnut Pate

Grease a 1/2 kilo bread tin or oven-proof dish.

Serves 8

If using fresh chestnuts, score the bottom and roast for 30 mins to remove the shells and cook the chestnut. Peel and reserve.

Preheat oven to 160°C, gas-mark 3

250g 150g 1 75g 60ml 6 2 tsp 1 tsp 1 150ml

chestnuts (or chestnut puree) chestnut mushrooms chopped in quarters large yellow onion finely chopped butter olive oil finely minced garlic cloves fresh thyme, finely chopped fresh sage, finely chopped egg, whisked water salt & white pepper

In a pan heat a little oil and the butter. When the butter is foaming fry the mushrooms in batches, for 1 min, on a high heat. Don’t overfill the pan, as you want plenty of caramelized edges. Set aside. Add the remaining oil and sautÊ the onions until soft. Add the garlic & herbs and fry for 1 min. Add the chestnuts and fry for 5 minutes. Return the mushrooms and their juice and mix well. Allow the mixture to cool. Blitz in the food processor until almost smooth. Add the egg and a little of the water until it resembles a thick batter. Correct the seasoning. Place in your tin and bake in a bain-maire for 30 minutes or until firm to touch with a slight bounce. Remove and allow to cool before turning out. Can be served hot or cold.


Medlar Mince Meat

Fennel Fondant with White Wine and Herbs

Makes 6 x 200g jars 350g medlar purĂŠe 180g chopped mixed peel 180g dried cranberries 180g raisins 180g currants 180g pitted dates, chopped 200g beef or vegetable suet 330g soft dark brown sugar finely grated zest and juice of 2 oranges finely grated zest and juice of 2 lemons 40g blanched almonds cut into slivers 3.5 tsp mixed spice 1/2 tsp ground cinnamon a generous grating of nutmeg 5 tbsp Grand Marnier or Cointreau 2 tbsp brandy (or more if you like your mincemeat really boozy!)

Serves two as a starter 1 fennel bulb (cut into 2 cm wedges) 2 bay leaves 3 sprigs of thyme 70 ml white wine 25g butter 15ml olive oil salt and pepper Gently simmer all ingredients in a frying pan large enough to fit everything. When the wine has evaporated and the fennel pieces have caramelized, turn over and cook for a minute longer then serve.

Combine all the ingredients (except for the alcohol) in a heat proof, non-metallic container, cover and leave to infuse overnight. Preheat the oven to 120°C. Place the covered container in the oven for three hours. Remove from the oven and intermittently stir well as the mincemeat cools. When the mincemeat is cool stir in the alcohol. Spoon into sterilised jars and seal. It should keep for several months in your larder.

Join our team for a delicious organic lunch Every Wednesday at 1pm MORE DETAILS AT TRILLFARM.CO.UK


TRILLFARM.CO.UK FOR MORE INFO ON OUR RANGE OF FARM PRODUCTS


TRILLFARM.CO.UK FOR MORE INFO ON OUR RANGE OF FARM PRODUCTS


L IV E ST OC K WOR K ING W ITH L I V E STO C K & P R O D U CING THE B EST MEAT

by Jake Hancock We have now sold all of our surplus cattle and within the next two weeks the last of our 2015 born lambs will leave the farm. By selling as much young livestock as possible before the winter, we work hard to match our grazing and feed requirements to the seasons, and keep unnecessary energy use (and costs) to a minimum. Although it has been a tough season, both in terms of market prices and the lambs’ growth, for the first time we have managed to sell most of our lambs to an organic outlet (a local Devon based company), and it is nice to know that they are being recognised as a quality product, produced to very high welfare and environmental standards. Finding a good outlet is something that is particularly hard to do with organic lamb, I suppose understandably because all British lamb is free range, which to some extent removes the most obvious welfare concerns associated with some other livestock systems. However, there are significant differences in UK lamb production, over issues such as the level of veterinary inputs the intensity of grassland management (and therefore environmental and wildlife issues) and the use of cereals to fatten lambs. Our cattle are a mixture of Ruby Red Devons and Aberdeen Angus, which are two of the best breeds of cattle in the world in terms of being recognised for the quality of their beef. They thrive on a diet of grazed grass and hay, and in doing so play an important role in managing the wildflower-rich habitats

on the farm, improving the farm as a habitat for plants, insects and other animals. I have no doubt that, equally, the cows benefit from the wide range of herbs and shrubs that they graze and browse, and this in term improves their meat. Our livestock are not only managed organically, but they are also “Pasture fed� which means they receive absolutely no concentrate feed. In a world where there are serious concerns about energy use and our ability to feed growing populations, it is in my opinion difficult to justify the inefficiency of feeding large quantities of arable crops to farm animals, and in the case of beef and sheep it certainly is not necessary. We feel our type of livestock system makes a fantastic offering for those consumers keen to do their bit to support a better form of farming on every front - particularly those people who may want to eat a bit less meat, but of better quality.

Following roles at the Soil Association and National Trust, Jake took on the tenancy of Trill Farm in 2010, where he runs 40 Devon and Angus suckler cows, and about 160 Exlana and crossbred breeding ewes.


H OW TO B U Y OU R MEAT If you want to buy beef & lamb reared at Trill, contact us or email chrissy@wessexconservationgrazing.co.uk


T h e sto ry of a volu nt e e r l e a r nING at T r i ll Farm

by Fran Taylor When I decided to leave city life behind and head off to Dorset and Devon to volunteer on organic farms a friend mentioned Trill to me in passing. A quick look at the website and I knew this was somewhere I wanted to visit. I was excited by the idea of being on a farm that was so diverse – the range of courses really appealed to me and I wanted to find out more about the independent businesses it supported. I was keen to learn how such a place functioned, and hoped that my skills might also be of use. Previous training and employment in archaeology and sustainability, along with a keen interest in food growing, herbal medicine and country crafts, especially pottery, might serve to fit in well I thought. I was lucky enough to arrive on the farm on a Wednesday, the day Chris opens his doors and serves a delicious farm lunch to the public and all staff. A farm tour from Jolyon straight after and I was beginning to get my bearings. In the evening staff and friends shared a meal on the long tables in the central barn; fairy lights over head and everyone on site in good spirits, it felt like a truly magical place to be - I looked forward to getting started. My tasks as a volunteer were varied and I was well directed by either Sandie (on the estate) or Ash and Kate (in the veg

If you’re interested in volunteering at Trill contact post@trillfarm.co.uk

garden). One day we might be found tearing down old tomato and cucumber plants to make way for winter salads, the next we might be foraging for sloes for Chris in the farm’s hedgerows. It was wonderful to have such a variety of tasks and to roam the countryside on the last of the warm sunny days of autumn. I found it so grounding to watch the farm change as it shifted from autumn into winter and felt increasingly aware that it was going to be a hard place to leave. But as it happens I have stayed on! I have been lucky enough to have been given the opportunity to work here – to use my pottery skills to help make the ceramic jars for the winter box and my admin skills to provide support for Romy and the rest of the team hard at work in the site office. What an opportunity! It has been a steep learning curve and one that has made me appreciate how much work goes into making Trill Farm what it is. I have learnt that one of the main requirements for working here is the ability to be multiskilled and very adaptable. No two days will be the same, and this is what makes it such an interesting place to work. Who knows where this will lead, but at the moment I feel really happy to remain here and excited at the thought of what the future might hold.


Sea Vegetables for Health by Daphne Lambert Sea vegetables or seaweeds have been prized as a source of valuable nutrients since ancient times. Archaeological evidence suggests that Japanese cultures have been eating sea vegetables for more than 10,000 years. China, Korea, Vietnam, and Malaysia are other Asian countries where cooking with sea vegetables has a long history. Another country with a history of harvesting and eating sea vegetables is Iceland, with records of gathering dulse in the 10th century. Both the Hawaiians and Polynesians have long cultivated kelp farms. In Tonga, people have eaten a brown seaweed called Limu Moui for over 3,000 years. They believe it is responsible for their remarkable longevity and good health and it is believed that Captain Cook when he visited Tonga in 1777 was given Limu Moui to restore his strength. Dulse and Nori have been popular in Ireland, Wales and Scotland for centuries. Bladderwrack, carrageen, dabberlocks and sea lettuce are other species that have been eaten in various parts of the British Isles. Sea vegetables have an extraordinarily high mineral content,

Next course in living nutrition: 15 April 2016 trillfarm.co.uk for more details

which is not really that surprising when they have such ideal growing facilities with ready access to an abundance of life-supporting elements. Sea vegetables bring us all the minerals that are needed for life: the macro elements – calcium, phosphorous, magnesium, sodium, potassium and sulphur as well as trace minerals; plus vitamins, protein and fats. Research shows people who regularly eat seaweeds have a lower incidence of high blood pressure and atherosclerosis. All sea vegetables have a wonderful strengthening effect on nails, hair, bones and teeth. The vast majority of marine algae are edible, with only a few tropical species being poisonous. You can of course wild harvest sea vegetables - make sure you gather from non polluted and unprotected areas, however. These are the most common ones to buy in the shops.


Nori This is the species the Japanese use to form the wrapping for sushi. The Welsh call it laver. Traditionally they turn it into a sort of porridge, mix it with oatmeal and fry it in bacon fat for breakfast. If you want to harvest your own it is common all round Britain especially on exposed shores on the west coast. You can buy nori ready-toasted to roll into sushi.

Kombu Kombu comes from the kelp family. It is one of the two ingredients of Dashi, the traditional Japanese stock. Kombu needs to be cooked well, either in the body of a soup or stew or separately in boiling water, before slicing and using in salads and vegetable dishes.

Dulse Dried dulse is one of the easiest sea vegetables to incorporate into your diet. It is a well flavoured sea vegetable that is very tender and can be used without rehydrating.

Wakame A ten minute soak is all that’s needed before squeezing out excess moisture, slicing and using it in soups and salads.

Arame The fine black strands of Arame are popular in Japan. It has a mild, almost sweet flavour. If you are new to using sea vegetables the mildness makes it a good variety to start with.

Daphne is currently establishing her new teaching and overnight home stays near Lewes. She will still be returning to teach the Living Nutrition course at Trill Farm. Her latest book, ‘Living Foods’ is due out early next year, daphne@greencuisine.org

Arame-Carrot Salad 4 oz (110g) 2 oz (50g) 1 tbsp 2 tsp 1 tbsp 1 tsp 4 oz (110g) 2 tsp

carrot Arame sesame oil tamari olive oil honey Salt and pepper very finely sliced white cabbage raw sesame seeds

Soak the Arame in warm water for 30 minutes, strain and put into a bowl. Grate the carrot and add to the Arame along with the very finely sliced white cabbage. Blend the dressing ingredients together and pour over this mixture and leave to marinade for 1/2 hour before serving topped with the sesame seeds.

Dulse & chilli muffins 10 oz (275g) 1 tbsp 1 8 fl oz (240ml) 2 oz (50g) 1 1/2 tsp 12

plain wholemeal spelt flour baking powder large egg milk dulse small chilli pepper, finely chopped ground chilli muffin cases

Pre heat oven to gas mark 6/400°F/200°C Arrange the cases in muffin tins. Sift the flour and baking powder into a bowl. Stir in the dulse and finely chopped chilli pepper. Beat the egg and add to the flour mixture with the milk. Gently mix together - but do not over-mix: the mixture should look lumpy. Spoon the mixture into the cases. Sprinkle the ground chilli on top and bake for 15 – 20 minutes or until golden.


THIS TRILL SEASONAL BOX WAS A GROUP EFFORT Trill ceramics are made by Fran, Graham, Ali and Romy Chris has made the beautiful warming winter cordial, preserved sloes, salt seasoning and the crab apple jelly The plum & elderberry chutney is made by Daphne Joe makes our fragrant soaps and beauty products Sandie has made the beeswax food wraps Ruth has crafted our wooden gift tags Zoe coordinates the box Jane keeps the accounts immaculate and the rest of us in order Lou tackles processes and organic certification 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

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Trill Farm Winter Seasons Booklet 2015  

Trill Farm Winter Seasons Booklet 2015  

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