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The local flower revival JUST 20 years ago over half the cut flowers sold in Britain were grown locally - now the figure is less than 10%. And 85% of roses sold in the UK are from Kenya! Flower farms were once common in the British countryside with market gardeners growing flowers alongside their vegetables. Nicola Beglin and Jenny Carter are passionate about local flowers as much as we at Reconnect are passionate about all that is local. They are members of The faces behind In Bloom - Jenny Carter and, a partnership called In below, Nicola Beglin Bloom, which is growing organically grown) flowers in buckets just a few miles from Exeter. There for you to arrange yourself for a are also several other growers now in wedding or funeral or other special Devon - part of a network of people event; provide bouquets, delivered or who are passionate about local sent; create floral arrangements, as flowers, for all the same reasons that well as everyday bunches for you to local food is important. enjoy in your home. Since 2011 a nationwide network has Russell Clark, the curator of exhibitions been set up by Gill Hodgson, based for the Garden Museum in London, in Yorkshire. Flowers from the Farm told Reconnect: “The rise in global promotes locally-grown cut flowers production has seen a gradual decline with over 90 small growers around the in the number of UK growers, many UK already and as many preparing unable to compete, first with growers to grow. in Holland and then with others across As with the debate about the need for the globe. In the 1980s, 50% of local food, UK flower growers want to flowers bought in the UK were grown engage with the public to promote the in the UK. The UK has one of the most idea of local and seasonal. perfect growing environments in the world, but today, with demand rising, Said Nicola: “We can’t always buy 90% of our cut flowers come from tulips or roses – but if you seek local abroad.” flowers you will find old-fashioned varieties whose colour, smell and Visit www.inbloomdevon. vibrance far outweigh the flowers co.uk/our-flowers and www. imported from hot houses thousands flowersfromthefarm.co.uk. of miles away.” She explained that arguments for and against importing flowers were complex – as with food. Fairtrade flower farms in countries such as Kenya do exist, but equally nonfairtrade farms pay poor wages and pay little attention to the use of pesticides and their effect on workers’ health. Many new flower growers are inspired to revive the enjoyment of simple, seasonal and often scented flowers – along with a personal service. Growing flowers locally also provides a haven for our bees. In Devon there are up to a dozen flower growers – all addresses can be found on the Flowers from the Farm website. These local growers will provide you with seasonal (often
Make your own driftwood Christmas tree IF you fancy taking the sea air, any time of year, there are events for all the family at Wembury Marine Centre near Plymouth. The centre is best known for its educational work around the marine environment through its popular rockpool rambles. But it also works with a group of local artists to create a programme of art workshops,
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including, on November 30, one making driftwood Christmas trees and decorations. It starts at 10am, with a walk onto the beach to find driftwood and shells, and ends at 4pm. Places are limited and cost £30. Visit www.wemburymarinecentre.org or call 01752 862538.
Seasonal eating AUTUMN is here so it’s time to add some warmth and cosiness to our meals - and our seasonal eating expert Carol Lee has some very tasty advice... AFTER such a fantastic Summer here in Devon it feels satisfying and cosy to feel the chill in the air and watch the leaves change colour. Just as the Autumn equinox marks the changing energy of the year, for me it always feels something of a ceremony the first time I make a truly autumnal meal. By creating a meal for my family combining satisfying, substantial, starchy vegetables and strong earthy flavours I mark the transition from late Summer to Autumn. This moment definitely goes hand in hand with digging out my woollies and thick socks. So what do our bodies need at this time of year? Of course they need the usual - plenty of water, vegetables (particularly green leafy veg cabbage, brussels and kale are in season) and a good source of protein (good quality meat, fish, beans and pulses). Now is also the time to get reacquainted with those starchy carbohydrates and that lovely ‘full belly’ feeling of warm, long lasting satisfaction. Starchy carbs have a bad reputation because of the extra calories but this is precisely why they are perfect for Autumn and Winter feasting - those extra calories fuel the inner-fire and keep us warm! These are my favourite ways to add warmth and cosiness to Autumn meals: l Add pot barley to soups and stews. It’s less well known than its more processed equivalent pearl barley, but they have both been put through a pearling machine to remove the
Substantial... inedible hull and polish the kernel. l Pot barley has been pearled for a shorter amount of time and still has most of the barley bran intact and pearl barley gets its name from the extra polishing. So pot barley is more nutritious and tasty. l Get stuck into the main crop potatoes and use widely; add to soups to thicken them; steam with diced celeriac and mash with garlic and butter; or just bake them and roast them. l Explore the amazing variety of squashes to roast and make soups and stews. The recipe this time is leek and kale potato cakes - nutritious, delicious and substantial, these really sum up the season… enjoy! If you are interested in celebrating with the season I am running two workshops with Kinesiologist SarahJayne Hayden-Binder this Autumn. Check out my website below for details.
Leek and kale potato cakes
Ingredients; 500g baking potatoes, peeled, cut into large pieces, 200g trimmed leeks finely chopped, 75g curly kale, finely shredded, 50g butter, 2 tsp caraway seeds, 1 tsp paprika, 3 tsp wholegrain mustard, 2 egg yolks, 2 tbsp crème fraiche, 100g smoked cheddar, thinly sliced Method; Bring the potatoes to boil in a medium sized saucepan and then simmer slowly for 30 minutes until cooked. Drain and dry slightly in the pan before mashing or putting through a potato ricer. Sauté the leek and kale in half of the butter until soft. Add the spices and cook for a further 2 minutes. Mix together the potato, vegetables, mustard, egg yolk and crème fraiche in a large bowl, and then form into 4 large cakes (or 8 small ones). Heat the remaining butter in a large non-stick frying pan and gently cook the potato cakes on both sides until dark golden and crispy. Top the cakes with the cheese and place under a hot grill until melting. Reconnect’s Seasonal Eating is written by Carol Lee, who runs workshops and courses in nutrition, health and wellbeing. Call her on 01363 82794 or visit www.naturalfoodschool.co.uk . You can also join her on Facebook for seasonal tips, recipes and nutritional information www.facebook.com/naturalfoodschool
Editorial: 01392 346204 editor@reconnectonline.co.uk
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