IN SEASON PROMOTION
Bridging the hungry gap: Plan, prepare & innovate
RUTH KELSEY OF HALLWOOD FARM SHOP IN DEVON GIVES US SOME MORE IDEAS
As our overwintered brassicas and root vegetables come to an end we drift into the ‘hungry gap’ before the fi rst of the early summer crops are ready. Today in our global economy with produce fl own and shipped from all corners of the earth this gap has become less ‘hungry’. But, if you want to stick with your own homegrown or local seasonal produce, then now is the time to get adventurous with what is on offer. Two of the few staple vegetables that reliably bridge the
‘gap’ are caulifl ower and leeks. Many of us are stuck fi rmly in the ‘boil or steam only’ rut when it comes to our humble cauli. But, hastily blanched and served in a warm or cold salad or made into tiny fl orets and thrown into steaming pasta with walnuts and Parmesan and it takes on a whole new persona. Here at Hallwood alongside our busy little Farm Shop in
sels Advert August 2013 20/08/2013 10:40 Page 1
Okehampton we also deliver in the region of 200 weekly veg boxes, so providing for the hungry gap is very important to our customers and us. We plan ahead for this time, as even the most die-hard seasonal foodie wants more than just cauli and leeks in their veggie box! We manage to keep a reasonable range of produce
available during these meagre times; kales, chards, spinach and purple sprouting broccoli keep the wolf from the door although sometimes the leaves are tiny - great for cooking, not so great for the person harvesting! Variation in the form of early lettuce, radishes and salad leaves come from our polytunnels. In years gone by when we had little or no option but
to survive the hungry gap without imported produce, all manner of weird and wonderful things graced our tables. Young turnip tops and broad bean tops make the most delicious alternative greens. And for the more adventurous, why not have a go at foraging and put some tender nettle tips and wild garlic on the menu?
New Gold! My harvest is in and the new seed is being pressed. The result? A fine fresh, single cold pressed extra virgin farm produced Somerset rapeseed oil that is beyond compare. It may take 12 months to nurture but , all you have to do is to use it and love it, however you like it whenever you want it. Enjoy...
Springtime?! Boy, we cannot wait for spring
and hopefully shrug off this miserable, miserable winter that we have just encountered or are still encountering in many people's cases. We have actually been
extremely lucky here at Church Farm compared to an awful lot of farmers and general public. To have to cope with being under water, or the constant threat of fl ooding must be soul destroying. People have lost crops and maybe their livelihoods, and i am sure that we will all suffer the consequences in terms of supply shortfalls and inevitably higher prices in the shops. We do though, as a
nation, show particular courage, resoluteness and resourcefulness, when we are confronted with desperate, dangerous situations. People just seem to 'get on' with it and deal with these situations and those in the thick of it deserve a medal or at least our full support.
Despite the doom, gloom,
dampness and darkness the trees have decided to
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come into bud and we have hedgerows, banks and borders full of snowdrops and soon to be followed by bobbing daffodils and carpets of bluebells. This is particularly evident down at The Lakes where at least the carp that we are moving in from our old ponds to spawn, are happily oblivious to the rain.
Of course there are also the new born lambs that are now bouncing around the fi elds. Let’s hope and pray that they don't need rubber rings and armbands to be able to get around the fi elds or the lambing shed. Oh dear, I've got myself thinking about spring lamb and of course, that starts me thinking about my mint mayonnaise. Why is it that I relate everything back to food? Maybe I’m just in love with the land and its’ generous bounty, for which we should all be grateful. Andy
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