Farm News
Spring has arrived at last! The Farm
now looks alive again with fresh green buds and blossom.
Over the coming weeks your boxes will be
full of our own delicious produce.
Over the next few weeks everyone will be
very busy planting out all the young plants that we have been
raising in the greenhouse. These include sweet corn,
celery, celeriac, courgettes and pumpkins. We are of
course busy continuing our salad production and hoping to add
some new flavours to our salad bags as well as growing our own
tomatoes, cucumbers, aubergines and peppers.
We are starting to get more volunteers
from abroad again ready to help us harvest more succulant food
for you. If any body would like to donate some time and
experience what its like to work on an organic farm then please
feel free to get in touch, eny ability or experience is always
welcome.
Special Fried Chard (by Robin Baxter)
Ingredients
Butter
Garlic
Ginger
Chard
Directions
Heat some butter in a frying pan.
Add the ginger and garlic (grated or chopped to taste).
After a minute add the chard stalks and fry for 2 minutes
to soften. Then add the rest of the chard leaves and fry
till cooked. Personally I’d only fry till the
leaves juast began to wilt, but its down to taste.
Why not try this as a side or make it a
whole meal with some Scrambled eggs and a balsamic vinegar
dressing.
This Months Vegetable: Chard.
Chard is a member of the beet family and
has a crunchy stalks and spinach-like leaves.
It is commonly known as Swiss Chard, even
though it isn't Swiss. It's actually native to the
Mediterranean area, but is now cultivated worldwide.
It's thought to have been given the
"Swiss" part of its name because the Swiss botanist,
Koch, gave it its scientific name in the 1800s.
The leaves have a slightly bitter, earthy
flavour and are excellent eaten either raw or cooked.
The ancient Greeks and Romans prized chard
for its medicinal properties.
It's an excellent source of iron, vitamin
C and magnesium (essential for the absorption of calcium)
The biggest secret with chard (and spinach
for that matter) is not to over cook it, as often happens.
Rather than dropping it in a pan of boiling water and
trying to eat some water logged ball of goo try just adding a
little water to the bottom of the pan and cook till the leaves
begin to wilt and then drain and serve it.
FIG
The Foof Initiative Group
The Food Initiatives Group (FIG) is a food
partnership project based in Groundwork Greater Nottingham run
by people interested in promoting healthy, sustainable food.
FIG promotes the production and
consumption of healthy, safe and affordable food from
sustainable sources.
FIG has produced ‘Food for
Thought’: A strategy for improving Greater
Nottingham’s food, health and environment.
FIG believes that the food choices we
make, from production through to consumption, have a huge
impact upon our health, the environment and the economy. FIG
wants to help make this impact a positive one.
Animal Welfare
At Trinity Farm we carry a full range of
free range, organic eggs and chicken. If any of you have
seen the recent programs on t.v. then you’ll know the
horror of battery farming. Choose organic
for better quality, for the chicken and for your self.
