Posts by ClareC
Salt Marsh Lamb with Lemon & Herbs
Salt Marsh lamb is a seasonal speciality, available from late June until October, with a unique and outstanding flavour, derived directly from the diet of the animals, which are grazed on coastal land that’s regularly submerged by the sea. Ingredients 1 Leg of Salt Marsh lamb approx. 4.5 – 5 lbs 2 Lemons 4 Cloves…
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Redcurrant Tart
These pretty, bright red, juicy berries with their tart, sparkling flavour are ripe for cooking with. To give this redcurrant tart a professional finish dip a sprig of them in lightly whisked egg white before rolling them in sugar to create a frosted effect. Ingredients Pastry 250g plain flour 2tbsp icing sugar 125g Winter Tarn butter…
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Raw Milk Yogurt
Raw milk makes sharp, smooth and wonderful yogurt. Why not follow this easy recipe from ‘The Creamery Kitchen’ by Jenny Linford? The book is available in our shippon, priced £16.99. Ingredients 800ml Low Sizergh Barn raw milk 3 tablespoons of live yogurt Method Place the milk in a heavy-based saucepan. Heat the milk gently until…
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Royal Agricultural Societies Award
Dad, John, is off to the House of Lords next week where he’ll be presented with a certificate welcoming him as an Associate Fellow of the Royal Agricultural Societies (FRAgS). This award is made to people who are judged to have made a significant contribution to agriculture, so we’re very proud of his achievement.
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Nella Last in the 1950s
A Barrow-in-Furness woman, Nella Last recorded her day-to-day life during and after the Second World War. Food features in Nella’s life, as you’d expect in an era of rationing. Her diet was simple and she loved pudding, here’s a list of the dishes she favoured… brisket beef, poached cod in milk, steamed egg custard, stewed…
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The secrets of silaging
For a good silage crop that will feed the cows through winter, when they are housed under cover, we need the right balance of grass quantity and quality. It can be quite delicate as the grass deteriorates once it gets beyond the optimal growth rate and starts to go to seed. Silage made from grass…
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Cow breeding
As most people are aware a cow on a dairy farm produces milk because she has a calf every year. The 6 cows still left to calve this year are right at the end of the calving pattern. In 2013 we’re aiming for all the cows to calve in 9 weeks rather than 12. It’s…
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Jerusalem artichoke, hazelnut and goat’s cheese tart
This quick and easy tart is a great introduction to Jerusalem artichokes, which are packed with flavour and nutrients, and makes good use of seasonal English leeks. Ingredients 3 tbsp olive oil 60g butter 4 sprigs of thyme Zest and juice of half a lemon 2 garlic cloves, peeled and crushed 80g whole hazelnuts 3…
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Autumn apples fresh from our orchard
The flavour of autumn is wholly captured by the trusty apple. We have four great varieties in the farm shop now – recently picked from the farm’s orchard they each have admirable characteristics… Duke of Devonshire – a Cumbrian apple through and through. Developed by the head gardener at Holker Hall in 1835, this is an…
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Watermill on film
Cumbria’s only fully functioning watermill is run by Ana and Nick Jones their small team of people at Little Salkeld in the north of the county. They have been there since 1975, milling organic and biodynamic specialist flours from 2 UK farmers. Nick chairs the Traditional Cornmillers Guild which commissioned filmmakers Taskscape Associates and the…
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