Posts by ClareC
Highlanders arrive at Low Sizergh Farm
We’ve recently welcomed in some Highlander sheep to Low Sizergh Farm. Whilst it was normal to find dairy farmers raising sheep as breeding stock or producing lambs forty years ago, it is now far less common. So, why have we decided to increase the number of sheep grazing our farmland? Our previous flock was only…
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Helping the environment through manure management
At Low Sizergh Farm, we are tackling something that has been part of the farming cycle for centuries – manure management. When done well, it benefits the soil of our organic farm, the pasture, and the farm’s dairy herd whilst also reducing air pollution. Muck-spreading is important for both livestock rearing and the annual farming…
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Quince paste
Before cane sugar, quince was a source of preserved sweetness, used to create jellies, jams, wine, and quince paste for cheese or game. This recipe produces a firm but sweet and sticky paste, which originated in the Iberian peninsula where it is known as membrillo. It’s served with cheese, on crackers, spread on toast or…
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Rotational grazing for sheep: reviving an ancient grazing approach
Did you know that our dairy farm also has a flock of 120 sheep? The mix of mules, which are a cross between Swaledales and Bluefaced Leicesters, and recently-introduced Highlanders, benefit from our farm-wide practice of rotational grazing. Rotational grazing for sheep makes the health of the animals and the land they graze joint priorities.…
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Spaghetti squash stuffed with pesto chicken
Our Crop for the Shop scheme sees local growers bring all manner of fresh fruit and vegetables to the Low Sizergh Barn Farm Shop when they have an excess. This month, we have had an extra special delivery from the junior member of the Rawlinson family (who are growers extraordinaire): spaghetti squash. Fibrous and low…
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From udder to glass – what goes into a pint of Low Sizergh’s raw milk?
Our cows produce over 1 million litres of delicious, fresh UK raw milk per year. The selling of our raw milk harks back to a tradition that began with our great-grandfather who took the farm’s milk by cart to nearby Kendal. We believe that our raw milk is exactly how milk should be – creamy,…
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Damson gin
The process of creating damson gin is easy and reaps tasty rewards, but it does require patience – and a good gin. We have some excellent distilleries here in Cumbria; our choice for this recipe is Ulverston’s Shed 1. Their Fancy Frolic gin really comes into its own when mixed. Ingredients 450g damsons 600ml gin…
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Back to organic: the organic dairy herd at Low Sizergh Farm
As of September 1st, Low Sizergh Farm will be fully reconverted to organic standards. This means our raw milk will be organic raw milk and our family dairy farm will be an organic family dairy farm. We originally moved away from organic in 2010 because the market was oversaturated and the price of organic milk…
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Trashy ginger beer chicken
Recipe taken from Midnight Chicken, by Ella Risbridger (available in the farm shop shippon) “The heart wants what the heart wants, and sometimes what my heart wants is this: sticky, trashy, salty-sweet chicken drumsticks, eaten with the hands, covering everything they touch with their gloriously unpretentious sauce. This is miracle chicken, and it tastes as if…
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Low Sizergh’s secret to delicious, fresh eggs
Low Sizergh Farm is a family dairy farm where the health of the land is looked after as carefully as that of the animals, which ensures that everything we produce is of the highest quality. As part of our wider holistic farming initiative, we recently adopted the pastured egg scheme, which is the secret to…
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