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Issue April 2008 |
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The Jackson family have been farming at Carnaby House Farm since 1898. Since early 1979, they have grown Winter Oilseed Rape successfully and have consistently produced good yields. Following research in 2006 they began production of rapeseed oil for culinary purposes. Today they produce Extra virgin, cold pressed rapeseed oil from rape seed grown on the farm, pressed on the farm and bottled on the farm.
The Oil seed rape is sewn in late August early
September
by Paul. It flowers during May and June creating
fields of bright gold flowers. When the flowers die off the pods
form. The
crop is harvested in early August and the tiny little black
seeds are collected and stored on the farm ready to be pressed
into Gold from the Wold. Did you know? Rapeseed oil has just 6% saturated fat content – in contrast most olive oils have 14%. Enjoy and benefit from possibly the healthiest, simplest and most versatile cooking oil straight from the farm.
Internet Farm Shop news Do you like going to food festivals and game fairs? Then visit our food events diary for all the latest food events around the UK updated regularly See Bullivants in the spring edition of The Farmers Mart Visit our online store to see a lovely range of 'Foody goods'. Members News Barmston organics new farm shop opens on 7th May Who is visiting the farm shop? Here is a breakdown of visitors to the web site. The situation changes daily and over a month all the pages are visited regularly. Where visitors come from in the UK the place stated also includes the greater area, so apart from London most of our visitors are from Hull and this will include The East Riding. The number of visitors and pages they look at continues to increase.
Dominic Lawson in the Independent has alleged that the Soil Associations decision to discriminate against air freighted 'organic food' is old styled agricultural protectionism. The Kenyan High Commissioner has pointed out that carbon emissions from his country's producers are much less per vegetable than British organic farmers, even including CO2 emissions generated from flying. The main reason is that most Kenyan farmers use manual labour rather than tractors and use compost rather than organic fertilisers. Dominic Lawson says that the Soil Association maintains a position of no case for 'global trade in food' for things we cannot grow in the UK. Mr. Lawson says 'This is the classic argument put by British landowners for the extortion of a monopoly rent from captive local consumers'. He went on to say 'The middle class neurosis about food miles is being exploited to protect an archaic form of agriculture which penalises consumers and harms third World producer. It's time we recognised it. Source The Independent Lobster and Dover sole are in season in May and the asparagus season is in full swing. Try your cooked asparagus served warm with a drizzle of olive oil some prosciutto ham and a few shavings of parmesan cheese. Readily available now are lettuce, new potatoes, rocket, radishes and spring onions. Thanks to poly tunnels and intensive growing British strawberries are also now available. Towards the end of the month the first juicy gooseberries appear. Delicious stewed with elderflower cordial and served with good ice cream. The first imported cherries and apricots will also appear in the shops in May. Who's supplying this months seasonal produce?
Whether you eat a home cooked meal around a family table or heat up your ready meal in the microwave the problems of keeping food warm do not really trouble us today. Going back to the 1920's heatproof and fireproof dishes were readily available but both suburban housewives and larger households had a dilemma. To serve food in the dishes they were cooked in or follow long held traditions and transfer the food into porcelain and silver dishes and risk serving cold food. At that time kitchens were often some distance from dining rooms and houses generally did not have central heating. Pyrex dishes became available in the UK after the First World War. When reading books of household management from that time you can see traditions changing with one pot recipes and casseroles calling for ovenproof and earthenware dishes becoming more common. Here is recipe from the 1920's using kidneys. Take some mutton kidneys cut out the hard centre and slice. Season and fry quickly in butter. Transfer to an ovenproof dish from which they will be served. Cook some mushrooms and chipolata sausages and add to the dish. Pour over some home made tomato sauce. Warm through for twenty minutes and serve with savoury rice. (Kitchen Essays Gertrude Jekyll Persephone Books)
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