The Local Food Finder, by Ethical Eats.

Throws up some interesting links to producers. Not only London as the name and details suggest but also around the country. It is easy to use and seems to list some that you may not know.

The Local Food Finder

http://www.sustainweb.org/ethicaleats/localfoodfinder/



Drawing on our extensive directory of local suppliers, we suggest practical ways sustainable ingredients - such as local and seasonal fruit and vegetables, high-welfare meat, sustainable fish, organic and Fairtrade produce - can be incorporated into menus.
Do get in touch with us if you have any questions on buying sustainably or click here for more information.
We also promote ethical eating to consumers, to encourage them to choose sustainable options when eating out.
Ethical eaters have long been offered a cornucopia of sustainable food in London’s shops and markets - but until recently, when they ate out, they had to leave their principles at the restaurant door.  In recent years, a growing number of restaurants and catering businesses have started to use more local, seasonal, organic and Fairtrade produce. And with Britons now spending more on out-of-home meals than on grocery shopping, and some research showing we’re eating more out-of-home meals than any other country including the US, the potential market for sustainable dining is huge.
London-based restaurants, cafés, pubs and caterers doing great things are selected by the Ethical Eats team to be highlighted in The Jellied Eel magazine’s On the Menu section.  Events such as our popular Restaurant Rambles aim to raise the profile of ethical food providers and get consumers thinking about dining out decisions.
For more information on consumer attitudes to sustainable dining download the London Food Link report One Planet Dining.

Ethical Eats also works in collaboration with other Sustain campaigns and initiatives, to help promote healthy and sustainable food for London, including:

Capital Growth London's food growing network, supporting community food growers around the Capital

Sustainable Fish City Campaigning for London to be the world's first Sustainable Fish City

Capital Bee Campaigning for a pesticide-free, forage-rich London, to help the Capital's pollinators

Ethical Eats is proud
to be supported by the
Big Lottery Fund's
Local Food scheme.

 

Ethical Eats is a London Food Link
network, and part of Sustain.
Registered charity (no. 1018643

Ginger carrot & swede soup, with one of my favourite tipples from the heart of Dorset

With carrots coming out of my ears it seemed like a good base for dinner and what better than a splendid, blended, soup.

Having lived in Dorset for a short while and on the Hamphire - Dorset border for even longer I've a fondness for most things from that way including The Purbecks, the finest coastal walks and Dorset Apple Cake. The connection with this recipe is in Ginger, the 'Bite' of ginger Badger put in their fine 'Blandford Flyer'. I have to admit that I was suckered to tasting it the first time by the label with a fab fly fishing design and the romance of the blurb......

"With the hot summer sun beating down, the patient fishermen of the Dorset Stour await their catch. These 'Flyers' are celebrated in this warming ale with ginger overtones, rumoured to be originally included to remedy the bites of the infamous Blandford Fly. The rounded sweetness of this medium bodied brew makes it an ideal and refreshing accompaniment to a hot lamb biryani or spicy crispy chilli beef".

On this November evening Gingered Carrot soup will do nicely. I try to make a different take each time I use carrots as a base for a soup.

Dice carrots and swede and fry in a large saucepan for five minutes with a little pepper. I like milled pepper as the bits are a delight to me, some may prefer fine ground instead.

Add chopped onions and fine chopped fresh ginger. I would not bother with ginger powder as it simply is not the same and the reason becomes apparent later.

When the onions change colour and soften stir in ample water to cover and a bit more.

Bring to the simmer and leave for 30 mins. When all the veg is falling apart take it off the heat and liquidise ideally with a hand blender. Stir in a generous bit of milk to your own liking and a pinch or two of fine sea salt (or soya sauce if you prefer the rich taste and darker colour)

The degree of blend with give a varying flavour of ginger. With a simple blend to mash-up the veg you may find the fine chopped ginger will mostly remain giving, what I find, a very pleasing fresh ginger taste although you have to enjoy the semi-chunky texture to gain maximum enjoyment. If you prefer smooth than just blitz to an even consistency.

The beer is not essential but if you enjoy the flavoured stuff from Belguim but wish it were real beer give it a try. Badger also make 'Poacher', a Liquorice and Damson with another fine blurb... "The wily poacher knows the temptations the lush Dorset countryside has to offer....."

Who writes this stuff? Buy them a pint.

 

nothing to do with the recipe but everything to do with Dorset

SPADEWORK's woodwork workshop, Yet to contact them about hen houses.

SPADEWORK's woodwork workshop

Yet to contact them about hen houses.

http://www.spadework.net/woodwork.html

Woodwork

In the Woodwork Department small groups of Trainees receive instruction from our Woodwork Supervisor ensuring ample opportunities for individual tuition.


The Workshop is equipped to allow a wide range of innovative items to be produced using wood and other materials, emphasis being placed on broadening the Trainees skills, knowledge and confidence.




Trainees will have the opportunity to work towards NPTC Skills for Working Life qualification.




Commissions for bespoke handcrafted products are welcomed from the public at competitive prices.

SPADEWORK, a local charity doing some fab work, farm shop, farmers market, woodwork workshop and a new veg patch

Found this fab local project via foodecommunity listing

http://www.localfoodgrants.org/foodecommunity/

 

SPADEWORK LTD.
TESTON ROAD
OFFHAM
KENT
ME19 5NA

http://www.spadework.net/

Sowing the Seeds of Opportunities for Adults with Learning Difficulties

Our Mission Statement

Spadework bridges the gap for adults with learning difficulties and other disabilities, from dependence in a supportive environment, to increasing their independence, enabling them to live with dignity and purpose.

We aspire to achieve this through work experience, development of life skills and interaction with the community.

The aim of Spadework is to enable people with learning disabilities (Trainees) to develop their independence and personal skills through being involved in everything we do.  The Trainees produce the plants that are sold in the garden centre and the fruit and vegetables served in the café and sold in the farm shop, they help to make cakes, jams and chutneys and serve customers in the café and they also work in the farm shop. We also have woodwork, craft and IT facilities. 
The garden centre, farm shop and café are all open each day to the general public, which enables the trainees to interact with the customers, helping to improve their social skills, which in turn can increase their confidence and self-esteem.


Must get down to their cafe...............

We are now taking bookings for Christmas 2013!

Please see our Christmas Menu for more information
or call the Café direct on 01732 879080

 and visit the farmers market they run.............

 

We are now hosting Offham Farmers’ Market on the 2nd Saturday of the month 10.00am to 1.00pm.
We are really pleased to welcome stallholders from a wide range of superb local food producers. These include. Alexander Hunt Kentish Cobnuts, Blackthorn Trust, Bourne Valley Honey, Dine Thyme, Enterprise Fisheries, Enzo’s Italian Bakery, Far Acre Farm Eggs, Fat Carrot, Fentons of Kent, Great Preservations, Hardwick Smokery, High Weald Dairy, Kentfield Game, Nip from the Hip, O’er The Moon Fudge, OlivesRGood4U, Roundwood Orchard Pork and Beef, Rusbridge Family Bakers, Sta’s Chocolate, and Two Ashes Kitchen. You’ll also find two Spadework stalls: a Barbecue providing sizzling Roundwood bacon and sausage rolls, and a stall selling fresh produce from our “Local Food” veg plot, Craft, Apple Juice and Home Made Cakes.


Please come and support us. We need plenty of customers to attract stallholders and help the market to grow and become even better. All pitch fees go directly to Spadework and the increased footfall helps to raise awareness of the charity.

 

 

Email: info@spadework.org.uk
Teston Road
Offham
Kent
ME19 5NA
Tel: 01732 870002
Fax: 01732 842827

Launch of the new Communigrow as the Festival of Fair Trade

as an update......

The last year has been hard work both on the ground and in the minds of those involved in Communigrow.  The feasibility study for this plot at East Malling is nearing some form of final stage which is an achievement.

We currently have Leeks, Cabbage and Carrots with the broccoli and beetroot to come soon.

Our launch is for January and we aim to tie it into a Fair Trade theme.
We currently have 7 stalls as likely so it may be good though there is room for more.
We work in the area of Ditton, Larkfield, Mallings and Aylesford and like to hear from anyone wanting local food or can offer any form of help to make our launch and progress a success.

The help of The Plunkett Foundation continues to be priceless as local business advice and assistance seems so sketchy to say the least.  I am currently working on finding local advice on funds and employment as a start-up for the new Charitable Incorporated Organisation.

Success we have to date include the local Linda Hogan Community Fund (kent)

http://www.westkent.org/Community/Linda-Hogan-Community-Fund

The Heart of Experian Charity Fund via https://spacehive.com/communigrow

South East Water’s Community Chest Fund     http://www.southeastwater.co.uk/about-us/giving-back-to-the-community/

The project is also part of my Lloyds Bank sponsored 'Start-up' course at the 'School for Social Entrepreneurs' (SSE), a fellowship course which provides expert mentoring and tutors and funds to support the community development.   http://www.the-sse.org/
Also we are fortunate to have the help and specialist support of the Plunkett Foundation and their 'Making Local Food Work' and 'Co-operative Enterprise Hub' initiatives to provide assistance for community supported agriculture projects such as ours.  http://www.plunkett.co.uk/

 

Storage is in flux as our container provider fails to understand what we do and so likely to resort to trailer storage which I would prefer anyway as they are flexible and can look much better in a rural location, though we could clad the container if we do keep it.

Fresh Soya beans, and a recipe for a Soy sandwich spread - one of the best protein crops you could wish for.

To celebrate one of the best protein crops you could wish for. Fiddly and a little fickle but the taste is fab. Fresh Soya beans.

Harvest is a great time and soy are a good fun crop to grow, our beds have done really well for a very low cost and effort. Some produced more than others but overall a healthy crop. Originally intended as Edamame (a name the immature soybean and its dish are called in Japan) they were left to fill and mature as I could never quite catch them at the right moment..... I think you need to be very selective and not harvest on a broad scale to be successful. Avoiding pulling a lot of plants that may go on to crop well through the season.

I thought I'd lost the chance with them until pulling a trial batch, stripping the plants and then podding, with only a few beans per pod. Into a pressure cooker for half hour and wow, so much tastier than your average, dried, soya beans as bought in the shops. With a creamy texture and full flavour they really are stunningly good and, for a bean freak like me, a must to try at least once.

In Beau Champ days I would go on to make tofu from these but, alas, those days may be over as I've no pig to feed the Okara. This is the solids left from straining the cooked soy milk and it can be used as an admix for bread, if you don't have a pig that is. Hmmmm, perhaps i may come back to this as I do have about 20 kilo of these fresh beans to get through and do not want to dry them if at all possible as the fresh taste is what I am after.

Next year, Chick Peas. the trial was interesting but as they were sown so late they have been dug back in as they stood no chance of cropping well. A good crop to have as there is a global shortage created by the taste and trends of consumers across the pond who have just discovered the delights of Hommous in a big way.

SIMPLE SOYBEAN SANDWICH SPREAD

as described by Beverly Wood in her 'Bean Cuisine' cook book of 1977, a fine year for learning about eating beans.

1 cup cooked soy beans
2 tablespoons Mayonnaise (adjust to preferred taste and texture)
1/4 cup of green olives, ideally with pimentos
1 tablespoon fine chopped spring onions (adjust to preferred taste and texture)

method is simple, mash the cooked beans with the ingredients and add salt and pepper to taste.

Variations

Bacon is really good. This is a cooked version and includes fine chopped onion, garlic and parsley. Saute and then add to mashed beans with oregano and the mayonnaise as above. Try a dash of soy or tamari sauce.

Advisors from Community Land Advisory Service which aims to help community groups

This is the England homepage of the Community Land Advisory Service, which aims to help community groups, landowners and other interested people to find information on making more land available for community use.
We will be adding lots more information and guidance over time, but there is already a number of resources to view or download.
You can click on one of the coloured blocks opposite for information on some of most important topics, or use the search button on the main menu to find specific information.

http://en.communitylandadvice.org.uk/

Want Advice?

Get direct expertise and advice from our England Land Advisors:
Rebecca Marshall or Jade Bashford

email: england@communitylandadvice.org.uk

tel: 0117 9669491
If you have a complex enquiry (for example about an existing land issue), then it's best to use our Contact Form, which guides you through what information we need to give you the best possible service.

Join us for the 2013 community supported agriculture (CSA) national conference... Tuesday 3 December 2013 from 9.30am, Stroud, GL5 1AE

Note the evening, Yes it can be done - Organised booze-up in a brewery, although I'll be more modest on tasters alone, as I expect most people will be too..

Community Supported Agriculture National Conference and Network Launch
Tuesday 3 December 2013 9.30am - 5.30pm

The Subscription Rooms, George Street, Stroud, GL5 1AE
Evening social at Stroud Brewery
 

Farm walk - Wednesday 4 December 2013 9.30am - 2.00pm

Join us for the 2013 Community Supported Agriculture (CSA) National Conference, where we will bring together CSA enterprises and practitioners from across the UK.

We will celebrate the growth of CSA over the past few years and the launch of the new CSA Network UK. The main day will provide interactive learning opportunities and the chance to shape new regional support networks.

We will share innovative grassroots solutions that have been developed by projects in the UK and further afield.

There will be workshops on governance, market collaboration, managing volunteers and setting up a new CSA project.

In the evening we will meet up for organic sourdough pizza at the award-winning Stroud Brewery.

After Tuesday's main conference on Wednesday morning we will head to Stroud Community Agriculture for a farm walk and lunch.

Book your tickets now
Conference - £12 plus VAT
Evening - £7.50 plus VAT
Farm walk and lunch - £6.50 plus VAT

For more information and to book your tickets:
www.soilassociation.org/communitysupportedagriculture/conference

To find out more or if you would like to book a trade stand:
Rachel Harries
rharries@soilassociation.org
0117 987 4601