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Web: www.theyoungstock.com
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Editor: Emma Smith
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Images: Shutterstock, Freepik, Emma Edwards
Artwork: Steve Rivers
ISSN: 2753-9903
Hello everyone, and happy Autumn!
I say it every year but this is my most favourite season. The deep golden colours of orange, red and yellow, the smell of bonfires and wet grass and of course the cosy and yummy foods we can eat!
Talking of yummy food, have you ever tried seaweed? In this issue we look into how it is grown and one farm in Norfolk tells us a bit more. I tried it, it was crispy and I quite liked it. On page 27 we have our regular recipe feature and this month is a chunky vegetable soup, perfect for bonfire night. Don’t forget to share your makes with me, I love to see them.
We have a new feature this month - Voices from the Farm. A farmer will be sharing their stories and showing us life on their farm. Some of us don’t live on a farm so it is quite nice to see. In this issue we have Sophie Gregory, she is a dairy farmer from Somerset.
As always we have many of our regulars so have fun on your scavenger hunt, enjoy the trivia and immerse yourself in this issue’s career corner.
Have a lovely autumn and see you soon,
Kelp Me Understand Seaweed Farming!
the UK, a fascinating industry is garden, but underwater! Farmers plant seaweed seedlings on ropes or nets, allowing them to grow through the ocean’s nourishment. The UK is home to various types of seaweed farms, especially in regions like Scotland, Wales, and the South Coast. These farms are not only beneficial for the farmers, but they also improve the overall health of our oceans.
The Wonders of Kelp
Kelp is a large brown seaweed belonging to the order Laminariales. While the term “seaweed” is a general term for various marine algae, kelp is a specific group within that category.
Kelp is a type of seaweed that can grow up to 60 meters long, that’s the size of a 20 storey building! It’s often found in underwater forests that provide habitat for many marine creatures. But what makes kelp so special? One of its standout features is its nutrient profile. Kelp is packed with vitamins and minerals, including vitamins A, C, E, and K, as well as essential minerals like iron and calcium.
Kelp is also rich in iodine, a vital nutrient for our bodies. Iodine is important to produce thyroid hormones, which help regulate our metabolism, growth, and development. Eating kelp can help ensure that our bodies get enough iodine, supporting our overall health.
Health Benefits of Kelp
Adding kelp to your diet has several health benefits. Since it’s low in calories and high in fibre, it can be a fantastic addition to meals. Kelp can help to keep our digestive systems healthy and might even help us feel fuller for
Moreover, seaweed like kelp can have antioxidant properties, which means it helps protect our bodies against harmful substances called free radicals. This is important for keeping our cells healthy and may even reduce the risk of certain
In addition to that, kelp is excellent for our skin, often used in skincare products. It helps keep our skin hydrated and can support healing and renewal. Isn’t it amazing how something that grows underwater can impact our health?
Sustainability and EcoFriendliness
One of the best things about seaweed farming is that it is incredibly sustainable. Unlike land farming, seaweed doesn’t require fertilizers or freshwater. It actually helps improve water quality and provides habitats for fish and other marine animals. By supporting seaweed farms, we’re not only supporting a healthy diet but also caring for our planet.
Conclusion
As we learn about the exciting world of seaweed farming in the UK, it’s clear that kelp and iodine are fantastic for our health and the environment. So, the next time you see kelp on a menu or in a store, remember the incredible benefits it holds. Who knew that a plant from the ocean could do so much? Let’s celebrate our underwater farms and all the nutritious goodness they bring to our lives. Happy exploring, young farmers! diseases.
Turn over to read more about Norfolk Seaweed, a real seaweed farm!
Autumn Ocean Focus -
Norfolk Seaweed
Meet Norfolk Seaweed, a family business which was founded to show how farming the ocean can be both sustainable and innovative. They have a background in oyster farming and are now farming sugar Kelp (saccharina Latiniisma) which we make into a biostimulant. Here Allie tells us more.
Experience & Background
Can you describe your experience with seaweed farming?
I’ve been working in seaweed aquaculture for several years, learning the business from scratch which has been challenging, and very hard work but also very rewarding. It’s similar to farming on land, but our “fields” are in the sea. We start by cultivating tiny seedlings, called spores, in a controlled environment and then transfer them to ropes or nets in the water where they grow into mature plants. It’s a mix of science, engineering, and care for the environment.
How did you get involved in seaweed farming, and what motivates you in this field?
I’ve always been fascinated by the ocean and how it supports life. After living and working away as a journalist for many years I returned to Norfolk and looked for a new career that actively helped the planet. Seaweed farming appealed to me because it uses no fresh water, no fertilizer, and actually benefits marine ecosystems by absorbing carbon and nutrients. Knowing that our work produces food and materials while helping the environment keeps me motivated.
Sustainability & Practices
How do you monitor and maintain water quality on the farm, and what parameters are most important to you?
Healthy water is essential, so we regularly measure factors like temperature, salinity (salt level), nutrients, and clarity. We use
sensors, sampling, and visual inspections to ensure the farm supports both seaweed growth and marine life.
What methods do you use for seaweed propagation and harvesting?
We begin by growing young plants in a laboratory from sporophytes collected from mature seaweed in the wild. This takes about 6-8 weeks. These are attached to twine. The seeded twine is then wrapped onto ropes and placed in the ocean, where the sporophytes grow rapidly. Depending on water temperature, nutrients, and species, they can reach harvest size in 6-7 months.
When ready, we harvest by using a large workboat with a crane on deck, the ropes with the fullsize seaweed attached are hauled from the sea and cut on deck before being transferred to land for processing.
How do you address issues like pests, diseases, and adverse weather conditions?
Pests and diseases are less common at sea, and when the water is cold during the winter months the seaweed isn’t attacked but as the water grows warmer in spring small
creatures called epiphtyes attach themselves to the seaweed. They’re not parasites (they don’t suck food from the seaweed), but they can compete for light and space or make the crop less clean and harder to process which is why the seaweed is harvested in spring
Damage from storms and adverse weather is a huge problem as our farm is two miles offshore.
How do you ensure the quality and traceability of your seaweed?
Every batch is tracked from lab to harvest, with records of where and when it was grown. It’s tested at processing to confirm that the seaweed is clean, safe, and meets regulations.
What are some common challenges you face on a seaweed farm, and how do you overcome them?
The biggest challenges are weather and infrastructure. Strong currents and storms can damage lines, so planning and good equipment are vital. We also have to balance farming with protecting wildlife, which means following strict environmental rules and learning from each season.
What is your favourite part about working at the farm?
Going out to sea and seeing the ropes fill with life. It’s rewarding to watch something grow from a tiny spore into a fully mature plant. Plus, we often see marine wildlife up close, which makes every day interesting
Future & Growth
What are the plans for the future of Norfolk Seaweed?
We aim to scale up production and broaden our range of products. We want to demonstrate that seaweed can help tackle big challenges like climate change and plastic pollution by creating food, packaging, and other sustainable materials.
Meet the Reader
What is your name, age and where you live?
I am Freddie Spiller aged 10 years old and I live near Honiton, Devon.
Do you have a farm?
I have my own flock of rare breed Devon Closewool sheep. Currently have 1 ram, 4 ewes and 3 lambs.
We live on a mixed farm of dairy cows, meat cows, my sheep, geese for Christmas and chickens. And then my mum has ponies, dogs, cats ,chickens, ducks, a ferret and guinea pigs.
What would you like to do when you grow up?
I would like to be a sheep farmer but also a farm contractor. As I like being in the tractors with my dad and then I get to stroke the animals too.
What is your favourite food?
My favourite food is burgers, so yummy with chips. Do you think protecting our environment is important?
I think it’s very important to help the environment. As farmers won’t be able to grow and produce foods for us to eat if we don’t look after the world.
Do you know someone who would like to feature in Meet the Reader? Then drop Emma a message on theyoungstock@gmail.com!
The Challenges and Triumphs of Local Farmers
Farming in the Faroe Islands
Nestled between the Atlantic Ocean and the North Sea, the Faroe Islands are a stunning archipelago known for their rugged cliffs, spectacular landscapes, and unique farming practices. While these picturesque islands provide a breathtaking backdrop, life as a farmer here is far from easy. Let’s explore the challenges that Faroe Islands farmers face, as well as their undying spirit and dedication to the land.
The climate in the Faroe Islands is one of the biggest challenges for farmers. With strong winds, heavy rain, and chilly temperatures, the weather can be unpredictable. The islands experience a maritime climate, which means that conditions can shift rapidly. For farmers, this means that they must carefully choose crops that can withstand these challenges. Traditional crops like potatoes and turnips thrive, but their growth can be hampered by heavy rains or frosty nights.
Another obstacle is the rugged terrain. The Faroe Islands are known for their steep hills and rocky fields, which makes largescale agriculture difficult. Most farmers work on small plots of land, often requiring creative and innovative farming methods. For instance, many growers make use of terraces built into the hillsides to create flat areas for planting. These terraces help conserve soil and moisture, but they also demand hard work and precision in construction.
Livestock farming is another important aspect of agriculture in the Faroe Islands. Farmers raise sheep and cattle, but keeping these animals safe from harsh weather can be a challenge. The steep cliffs and rocky landscapes mean that animals can sometimes stray into dangerous areas. To protect their livestock, farmers often build sturdy fences and ensure that there are sheltered areas where the animals can rest during bad weather.
In addition to the challenging environment, farmers in the Faroe Islands must navigate economic difficulties. The islands have limited resources and reliance on imports for many goods, which makes farming less profitable. Many farmers also struggle with the high costs associated with running a farm. This can include expenses for feed, equipment, and veterinary care. As a result, many farmers are diversifying their farms by offering products like homemade jams, sheep wool, or
More fun farm knowledge …
Sheep Farming:
Tradition: Sheep farming is a long-standing tradition, with the native Faroese breed being well-adapted to the islands’ environment.
Dominance: Sheep and lamb production are central to Faroese agriculture.
Limited full-time farmers: While a traditional activity, many farmers engage in sheep farming as a side occupation alongside other jobs.
Wool Production: Sheep’s wool is used for traditional Faroese knitwear, often made by women in the family.
Preservation:
Traditional methods like “raest,” a type of meat fermentation, are still used to preserve meat and fish.
Aquaculture (Salmon Farming):
Recent Growth: Salmon farming has developed significantly in the last 50 years and is now a major part of the Faroese economy.
Economic Importance: Salmon farming contributes significantly to the islands’ exports, representing about half of all export value.
artisanal cheeses, helping them supplement their income and reach new customers.
Despite these challenges, the love for the land and their way of life keeps Faroese farmers motivated. Communities often come together to support local agriculture, holding cooperative markets and events celebrating homegrown produce. These gatherings not only promote local food but also strengthen the bond between farmers and their communities. Children on the islands are taught the value of agriculture from a young age, instilling a sense of pride and responsibility towards their local farms.
Finally... The houses in the Faroe Islands have grass (or turf) roofs primarily for insulation and protection from the harsh weather. This traditional building method has been used for over a thousand years to provide warmth during cold, windy months and to shield against heavy rain and snow.
Sustainability: The Faroese salmon farming industry emphasizes sustainable practices and environmental responsibility.
High Quality: Faroese salmon is known for its high quality and is produced without antibiotics in its natural environment.
Industry Structure: Three main companies dominate the Faroese salmon farming industry: Bakkafrost, Hiddenfjord, and MOWI.
Other Farming:
Limited Crop Variety: While potatoes and rhubarb are traditional crops, other vegetables are being experimented with more recently.
Modernization: Some farms are adopting modern techniques like polytunnels to extend growing seasons and increase crop variety.
Challenges: The islands face challenges in agriculture due to factors like limited arable land, acidic soil, and the influence of the fish industry.
Potential: There’s potential for further development in agriculture, particularly in areas like self-sufficiency and sustainable practices.
Produce Explorer
Our produce explorer loves nothing more than travelling around and finding new vegetables, products and ingredients to taste and explore. Here she looks into Turnips…
Joke of the month What did one turnip say to the other before his big exam?
We’re all ‘rooting’ for you!
Production…
The top producer of this rooty vegetable is currently China with the United Kingdom in sixth place. They are a niche crop and the demand is partially met by imports. Small holders or specialist farms may grow Turnips to a particular restaurant or shop. This crop has been grown in the UK since Roman times but its crop numbers are now low. Their nutrient values offer both humans and animals lots of benefits.
Nutrition…
Based on 100g serving
• Calories 28
• Protein 0.27g
• Fat 0.11g
• Carbohydrates 6g
• Vitamin C 21mg
• Fibre 1.8g
Fun Turnip Facts!
• Turnips might look a bit like carrots or radishes, but they are actually part of the same family as broccoli and cabbage!
• People have been eating turnips for over 3,000 years. Even the Ancient Romans loved them.
• Before pumpkins were used, people in Ireland and Scotland carved turnips into lanterns for Halloween.
• Turnips are full of vitamin C, which helps keep colds away.
• You can eat both the round root (the part that grows underground) and the leafy green tops.
• Farmers often grow big turnips to feed their cows, sheep, and pigs.
• Turnips can grow in cooler weather, which makes them a handy vegetable for autumn and winter.
• Some turnips are white, some are yellow, and some even have a purple top!
Seasonal Scavenger Hunt
Autumn is a season of colour changing trees, bonfires and a change in weather patterns. This time of year o ers up lots of opportunities to explore the countryside and experience all the golden reds, browns and yellows of colour. Animals are busy getting ready for winter so why not see if you can find any of their tracks. Take your list and go hunting!
Enjoy your Halloween hunts and autumn adventures!
REMEMBER
Explore safely and respectfully Take home your litter, put things back where you find them, and shut any gates. But most importantly HAVE FUN!
Red leaf
Conker
Acorn
Spiders web
Hedgehog
Mushrooms
Pumpkin
Apples
Blackberries Yellow Leaf
Farming around the world Denmark
Over 61% of the land in Denmark is cultivated for crops
Mainly wheat and barley are the crops grown
Denmark has 444 islands - of which Faroe is one of them
There are around 6 million living there
Meat, particularly pig meat, and dairy products are the main export goods
Farming’s Importance: Farming contributes significantly to the industries that make up Denmark. Farming is a major export industry, exporting billions of food products, this supports thousands of jobs. The landscape is relatively flat, with some rolling hills and a long coastline.
A U T U M N A U T U M N
Autumn Wordsearch
W O R D S E A R C H
Can you find all the words related to autumn?
Can you find all the words related to autumn?
p o c d k e g w j a y g j d w
j u e l e g e o m q c x x e r
a e m m s r m r s u a o c u s
r m s p n b o c c y r r r w w
e g v r k v k e a h v k o n l
g l u q f i y r r d x r z f e
n s p c m e n a f q m i x h h
b p c p l i j c z s m t l d n
n r o c a o q s c k w m e v k
k y d p p g a q m b r k e p o
b k q r e e s o r t a h f j u
s u n f l o w e r r v t t m j
x s q u i r r e l m f t k o x
b j e x o j j n e j p d i w u
b j w p s k z i v t u k v l j
Autumn Jokes
Who won the Skeleton race? No body!
What is a tree’s least favourite month? Sep-Timber.
What is a scarecrow’s favourite fruit? Straw-berries
What’s the best way to look for an apple? Keep your eyes peeled.
Memory Quiz
1 - How long can Kelp grow?
2 - How long does it take to grow seaweed from spores?
3 - True or false - Vitamin C keeps colds away?
4 - What is worm poo called?
5 - Do foxes howl or bark?
6 - What job does Sophie Gregory do?
7 - How many islands does Denmark have?
8 - Is a turnip used in our chunky veggie soup recipe?
9 - How many stomachs does a cow have?
10 - What does AI stand for?
Answers on p19
Glossary Gate
MEANING
Welcome to the YoungStock Glossary
- a page dedicated to those tricky words that we may not understand. In this issue we only have two di cult words. This will help you understand what these words mean in the text of the feature you are reading.
Archipelago
(pronounced ar-kuh-pel-uh-goh)
- group of islands clustered together in the sea
Biostimulant
- a product added to plants, soil or seeds to improve their nutrient e ciency
Youngstock News
Dry, dry and dry
The drought continued well into the beginning of Autumn, with many farms seeing as little as 20ml of rainfall across four - five months. This has had a severe impact on farmers, particularly those with livestock. Summer is a great time for livestock, roaming free and grazing, giving their farmers time to make winter feed in the form of hay and silage. But due to the lack of rain the grass yields are significantly lower than normal meaning there is less winter to go around. It has been a worrying time for all concerned but the Autumn months promise a change in the weather.
YFC - Young Farmers Week
6 - 10 October sees a celebration about the National Young Farmers Club. This week long celebration aims to highlight all the amazing
things this national club can offer on a regional level. If you are not actively involved in YFC then why not research your local club and see what they can offer you.
British Food Fortnight
Organised by Love British Food, an organisation who helps people understand where their food comes and actively encourages us to buy British produce! This fortnight celebrates all the farmers growing wonderful produce from potatoes to peppers, milk to melons and eggs to edamame beans. To get involved head over to their website British Food Fortnight 2025 https://share. google/3j0y9AP8FwPdtUjdX and there’s plenty of ideas. Why not send us any drawing of your favourite food grown in this country?
Memory Quiz answers
1 - How long can Kelp grow? A - 60 metres
2 - How long does it take to grow seaweed from spores? A - 6 - 8 weeks
3 - True or false - Vitamin C keeps colds away? A True
4 - What is worm poo called? A - Castings
5 - Do foxes howl or bark? A - Bark
6 - What job does Sophie Gregory do? A - Dairy farmer
7 - How many islands does Denmark have? A - 444
8 - Is a turnip used in our chunky veggie soup recipe? A - No
9 - How many stomachs does a cow have? A - 4
10 - What does AI stand for? A - Artficial Insemmination
Autumn Animal Facts
Autumn is a season of colour, foraging and wonder. Here we look at some of our countryside critters who are busy in their preparation for winter. Keep an eye out over the next few weeks and see if you can spot any of them.
Sly Squirrels
These little rodents will be hunting for and then burying acorns to eat on a cold and wintery day. Running and jumping from tree to tree testing their balancing skills, but luckily for them they have a big bushy tail to help them balance.
Hungry Hedgehogs
Our super shy friend likes to eat lots of insects, slugs and worms, making themselves very fat for the winter. When they go into hibernation these fat reserves which have been built up keep them going until the Spring when they reappear. Did you know that when a hedgehog is born their coat spines are short and soft - but they soon turn long and spikey!
Dancing Deer
This time of year is rutting season, a time where male and female deer mate. Breeds such as Red, Fallow and Silka all take to the stage and the males call for their females. Did you know that the Red deer have lived in Britain for over 10,000 years?
Beautiful Barn owls
With shorter days and longer nights, this is perfect for our Barn Owls who only hunt at night. They like to feed on mice, voles and shrews, swallowing their food whole - gulp! The heart shaped face and strong wings helps them to glide and fly silently, preying on their food. When they do make a noise it is a screech rather than a hoot.
Feisty Foxes
Foxes are busy animals in the Autumn building up fat reserves for the winter and getting ready for mating season. The red fox can be quite noisy too with a bark-like sound. Foxes have adapted over the years to live not only in woodlands but in more urban areas too. Like the owl, they are more active at night.
Voices from the Farm
meet the people who grow your food!
Welcome to our new feature - Voices from the Farm. This is a fun section where farmers share their real stories, tips and secrets about their life on the farm. From caring for animals to growing tasty food, we get a sneak peek into the daily adventures
Hi YoungStock readers!
I’m Sophie Gregory and I’m a dairy farmer in Somerset.
Describe your job and what you do?
I help look after a herd of 400 dairy cows. That includes feeding them, keeping them healthy, helping with calving, and making sure they’re milked every day. I also work with the land, grow crops, manage our team, and care for the young calves. No two days are the same and I love working outdoors with animals and nature.
What qualifications do you have/how do you train to become a dairy farmer?
There are lots of different ways to get into farming. I didn’t grow up on a farm. I actually trained and worked as an accountant first. But I learned about farming by working alongside experienced farmers and asking lots of questions. You can also go to agricultural college or study farming through apprenticeships or degrees.
Have you always wanted to work within the farming sector and what other jobs have you done in the past?
No, I didn’t always think I’d end up farming. I used to work in finance, helping businesses with their accounts. But I realised I wanted a more hands-on job where I could work with animals, be outside and feel connected to the food we eat. Once I tried farming I was hooked.
Best piece of advice you’ve received?
“Just keep showing up.” Some days are tough, especially when
it’s cold, muddy or things go wrong, but if you keep going you’ll always learn something and move forward.
Tell us about your hobbies/ agricultural enterprise?
One of my favourite parts of farming is welcoming visitors to the farm. It’s brilliant to help people, especially children, see where their food comes from, meet the cows and learn about life on a working farm.
What advice would you give our readers?
Don’t worry if you don’t know what you want to be yet. Every job teaches you something useful. If you’re curious, enjoy being active and care about animals or the environment, there’s definitely a place for you in farming.
What other experiences have helped further your career?
Working in finance gave me useful skills I now use on the farm, like planning, budgeting and problem-solving. Talking to different people, visiting other farms and always being willing to learn have helped me grow in confidence and knowledge.
Thanks for reading! Farming is full of challenges but also full of purpose, adventure and joy. I hope to see some of you on the farm one day!
The Wonderful World of Worms!
Worms are slimy, slippery and a little bit gruesome. So why do so many people love this funny little creature? Here are six amazing things and benefits that worms do.
1. Worms help plants grow
Worms dig tiny tunnels in the soil, which let air and water reach plant roots. This makes plants stronger and healthier.
2. Worms make healthy soil
As worms eat leaves and bits of food, they turn them into worm poo (called castings). This is like a plant superfood!
3. Worms recycle nature’s rubbish
Instead of throwing away old leaves or food scraps, worms munch it up and turn it into soil. They are nature’s little recyclers.
4. Worms are food for others
Birds, hedgehogs, and even frogs love to eat worms. That means worms are an important part of the food chain.
5. Worms don’t have eyes – but they can feel light
They hide underground when it’s bright and wriggle up when it rains.
6. Worms are super strong
They can move through the soil carrying bits of leaves much bigger than themselves.
Fun activities to try at home
Worm Hunt: After rain, go outside and see if you can spot worms on the ground or in your garden.
Wiggly Worm
Drawing: Draw a worm and write one cool fact you’ve learned about them.
What you need
Make your own wormery
Jar or bottle, sand, soil, pebbles, leaves, black paper, water, sticky tape, cling film & worms!
1. In your jar or bottle, build up different layers of soil and sand
3. Add your worms.
2. Add the leaves on top and sprinkle with water
4. Place the cling film over the top and pierce tiny holes
5. Wrap the black paper around the jar, join and stick with tape.
6. Keep your wormery in a cool place and top up with water when needed.
7. Have fun observing your worms, but don’t forget to release them after a while back into the wild.
Career Corner
In this issue we talk to Ellie Dunn who has trained to be an AI (artificial insemination) technician. She tells us all about her career and her hobbies.
Describe your job and what you do.
Here at YoungStock we love nothing more than delving into all the careers and job choices that are available to us in the food and farming industry.
I work for Genus ABS a global company specialising in bovine reproduction and genetics. My day to day job involves AI cattle in the South West of England, whether that’s in Devon or Cornwall by the coast. AI – Artificial Insemination is a process where frozen cattle semen is thawed and deposited in the female cow’s uterus. This is an alternative to natural mating with a bull to increase the genetic diversity within a herd, fertility and also reduce the injury occurring in natural mating with a cow and bull.
What qualifications do you have/how do you train to become an ….
I have a first class degree in Agriculture with Animal Science (Hons) from Harper Adams University – but you don’t have to have a degree or any qualifications to become an AI technician!! Everything is taught, you just need an interest in agriculture and a strong work ethic.
Have you always wanted to work within the farming sector and what other jobs have you done in the past?
I was brought up on a beef, sheep and arable farm in Devon where we have recently diversified with a pumpkin patch. I still work on the home farm during my spare time and previously worked at a local dairy farm processing milk and ice cream.
Best piece of advice you’ve received?
If you do something you enjoy/love for work you never actually work a day in your life!
Tell us about your hobbies/ agricultural enterprise?
When I was a child I showed pedigree British Blue cattle at county and local shows. This definitely provoked my love for cattle and genetics. Additionally I met some good contacts along the way which led me to my job at Genus.
What advice would you give our readers?
Academic results don’t define your future! I never enjoyed school so I didn’t do A Levels. I decided to do a Level 3 Agricultural course at Bicton College and still got into university. Work hard and your future self will see the rewards.
What other experiences have helped further your career?
Say yes to every opportunity offered to you! I have spent time in Scotland linear scoring, genomic testing and completed a study tour where I visited beef, sheep and even a wind farm in Scotland.
Make your own Chunky Vegetable Soup
Serves 4
Prep Time: 10 Minutes
Cooking Time: 55 minutes
This hearty Vegetable Soup with a delicious combination of flavours from golden potatoes, leeks, and other vegetables inspired by the Faroe Islands
Ingredients
• 1 Onion, chopped finely
• 2 Cloves of garlic, crushed
• 1 Large leek, sliced finely
• 2 Sticks of celery, chopped
• 2 Carrots, chopped
• 250g of Potato, peeled and chopped into small cubes (use a waxy variety such as Charlotte
A couple of sprigs of fresh thyme (or 1 teaspoon of dried)
Spray a large saucepan over medium heat with some cooking oil spray and add the onions,
Fry for a couple of minutes to soften. Add in a little stock at a time and reduce down to
Add the potatoes and stock then bring to a boil.
Add in the leeks and carrot and spray again with the cooking oil spray and fry for a couple more minutes until the leeks have cooked down a little.
Reduce heat and cover and simmer for approx 45
Roughly blend some of the soup with a hand blender or you can add half of the soup to a traditional blender. I like to keep some chunks of vegetables in my soup but you can blend it all if
Taste and season with salt and pepper as
Understanding the rumen
Did you know that a cow has 4 stomachs?
Nibbles
This is because cows eat grass which has a tough outer shell that needs to be broken down before the goodness can be used by the body. Chewed up grass is swallowed and goes down the oesophagus (food pipe) into the rumen (1st stomach) where a perfectly balanced population of good bacteria (tiny bugs) break it down. It then moves into the reticulum (2nd stomach) where large and small particles are separated - small particles pass on into the omasum (3rd stomach) and larger ones are sent back into the rumen for the bacteria to break them down some more.
In the omasum, water and some nutrients are absorbed and then everything that is left passes into the abomasum (4th stomach). The abomasum is very much like our stomach - it uses acidic juices to break down the food that we eat so that the intestines can absorb the nutrients.
As a calf gets older and starts to nibble at grass, hay or straw, these do not go through the tunnel but straight into the rumen, filling it up and making it bigger. Good bacteria from the environment also get into the rumen and these are the bacteria that the body uses to break down the grass. The mixture of bacteria in the rumen will be just right for the food that the calf or cow is eating which is why it is really important that there are no sudden changes in the food that these animals are given as the bacteria will be wrong. This can make the animal poorly. Water is also very important for the rumen to work properly so it is important that calves are given fresh water every day.
Weaning
Calves
When a calf is first born, the first 3 stomachs are not used because the calf is drinking milk and not eating grass. A newborn calf sucks milk, like a human baby, and it passes straight into the abomasum through a special tunnel called the ‘oesophageal groove’. It is important that a calf is allowed to suck milk from its mother or from a teat rather than drinking from a bucket otherwise this tunnel does not open and milk goes into the rumen instead. As the rumen is meant for grass and not milk, this can make the calf poorly.
Gradually a calf will start to eat more grass and drink less milk - this process is known as ‘weaning’. When a calf is no longer fed milk it is a ‘weaned calf’. Beef calves stay with the cow that gave birth to them and drink milk straight from their udders - the calf will gradually wean itself off its mother’s milk over a few months, usually being fully weaned by 10 months of age.
Dairy calves only stay with the cow for a short time (hours to days depending on the farm) and after that they are given milk by the farmer as the cow’s milk is sold for us to buy. Dairy calves will be weaned a lot earlier, as young as 2 months, but at this age they cannot just rely on grass so must also be eating enough concentrates (nuts) before their milk is stoppeddepending on which concentrates are used, they must be eating 1-2kg per day.
The rumen is very complex but what a pretty cool piece of body!
I am glad I only have one stomach, what do you think?
The Adventures of Maggie and her siblings continue...
Onesunny morning in Echoing Falls, Maggie’s siblings Val, Sophie, and Henry burst into her room, their faces beaming with excitement. “Maggie, let’s go on a picnic today!” Val suggested, her eyes twinkling with mischief.
“Yes, and we can make carrot cupcakes!” Sophie added, clapping her paws.
“But where should we go?” Henry pondered, scratching his head.
Maggie jumped out of bed, her mind already buzzing with ideas.
“Let’s visit Farmer Joe’s farm! It’s the perfect place for a picnic, and we can learn how to grow carrots for our cupcakes!” she exclaimed, her voice filled with enthusiasm.
The siblings cheered in agreement, and soon they were off, hopping down the cobblestone path that led to
the farm. Echoing Falls was alive with the sounds of chirping birds and the gentle rustle of leaves. The sun smiled down on them, promising a day full of adventure.
Farmer Joe’s farm was a vibrant patchwork of colours. Rows of vegetables stretched as far as the eye could see, and the sweet scent of blossoming flowers filled the air. Maggie and her siblings marvelled at the sight, their eyes wide with wonder.
Farmer Joe, a kindly old man with a straw hat and a warm smile, greeted them at the gate. “Welcome, and to what do I owe this pleasure!” he chuckled, tipping his hat.
“We want to have a picnic and learn how to grow carrots!” Maggie explained, her voice brimming with excitement.
Farmer Joe nodded, his eyes twinkling. “Well, you’ve come to the right place! Let me show you how it’s done.”
He led them to a patch of rich, dark soil where bright green carrot tops peeked out. “First, we need to make sure the soil is healthy and full of nutrients,”
Farmer Joe explained. “This helps the carrots grow big and strong.”
Maggie and her siblings listened intently as Farmer Joe showed them how to plant carrot seeds. “You plant them like this,” he demonstrated, placing the tiny seeds gently into the earth.
“Then, you water them and watch them grow.”
Henry giggled as he tried to plant a seed, accidentally getting dirt on his nose. “Oops!” he laughed, wiping it off.
“Farming is fun!” Sophie exclaimed, carefully planting her own seed.
Val, always the curious one, asked, “How do you know when the carrots are ready to pick?”
Farmer Joe chuckled. “When the tops are tall and green, it’s time to harvest~ them. But remember, it takes patience. Farming is all about waiting for the right time.”
As the day went on, Maggie and her siblings helped Farmer Joe with various farm tasks. They fed the chickens, gathered eggs, and even tried milking a cow, which resulted in lots of giggles and a little spilled milk.
Farmer Joe handed each of them a small spade. “You can have some of my carrots that are ready now. You need to dig gently around the base and pull them out,” he instructed.
Maggie tugged at a particularly stubborn carrot, her face scrunched up with determination. With a final heave, it popped out of the ground, sending her tumbling backward into the soft grass. Her siblings burst into laughter, and even Maggie couldn’t help but join in.
Holding up her prize, Maggie admired the bright orange carrot in her hand. “We did it!” she cheered, feeling a sense of accomplishment.
With their basket full of fresh carrots, the siblings set up their picnic under the shade of a grand oak tree. They spread out their blanket and unpacked the delicious treats they had brought from home.
Maggie couldn’t help but smile. “I love being on the farm,” she said. “There’s so much to learn and so much fun to be had.”
After their picnic, it was time to bake the carrot cupcakes. Farmer Joe led them to the farmhouse kitchen, where they washed the carrots and grated them into a bowl.
“Now, let’s mix them into the batter,” Sophie instructed, her eyes gleaming with excitement.
Together, they measured flour, sugar, and other ingredients, stirring them into a smooth, creamy mixture. The kitchen filled with the sweet aroma of baking cupcakes, making their mouths water in anticipation.
Finally, the cupcakes were ready. They decorated them with creamy frosting and a sprinkle of colourful sugar. Each cupcake was a masterpiece, a testament to their hard work and creativity.
As they sat around the table, enjoying their delicious creations, Farmer Joe raised his glass of milk in a toast. “To new friends and the joy of farming!” he declared.
Maggie and her siblings clinked their glasses together, their hearts full of happiness. They had learned so much about the life of a farmer, the patience it required, and the joy it brought.
As the sun began to set over Echoing Falls, painting the sky in shades of pink and orange, Maggie knew that this day would be one she would never forget. The adventure had not only been fun and educational but had also deepened her appreciation for the simple, beautiful things in life.
And so, with their tummies full and their spirits high, Maggie and her siblings headed home to share their adventure with their parents, their hearts warmed by the magic of the farm and the promise of more adventures to come.
