Notice is hereby given of a General Meeting to be held at Runfold at 2pm on Saturday 12th November 2016. The Board would like to hear your priorities for the new site at West Farm and our soon-to-be-primary site at Dippenhall. We’ll also be arranging visits to West Farm, where the field is much larger but access is difficult. We need to explain our plans for veg distribution, access to Dippenhall, storage of equipment, etc, etc.
Our highest immediate priority is clearing our kit and caboodle, including the polytunnels, shelter and yurt, from Runfold by the end of the year. A schedule of Work Parties will be issued soon.
We’re finally preparing to leave Runfold and will need as much help as we can get over the next two and a half months. Our first task on 16 Oct is complete – the take-down of Jim, our much-loved Polytunnel On Skids. The next is on Sunday 30th Oct, probably at Runfold again.
Work parties start at 10am and finish… whenever. Please bring lunch, if relevant, and come for as much time as you can spare – no min. or max. – with plenty of hot drinks available on site.
It’ll be a social event but with the emphasis on Action. Don’t worry if you’re not in the first flush of youth: we need ladder-stabilisers, packers and labellers besides climbers and spanner-operators. Everyone is valued. Continue reading
The little plums in the share last Saturday are Britain’s wild plums, also known as Bullaces, from the hedge at West Farm. They’re related to sloes but far less sour and used to be the standard until choice plum varieties such as Victoria were introduced.
They are quite ‘dry’ (astringent) and are not great raw but really tasty stewed with Demerara or Muscovado sugar. Don’t bother trying to soak off the skins. Removing the small stones is a pain, too. I’ve a chip pan strainer that works well for removing plum stones but these little bullets go through the mesh! Ideas and inventions welcome.
Posted in Plum, Recipes
Can anyone offer some inspiring ideas for recipes using chard? We are rather short on the recipe page and more than one person has asked about chard recipes. One member said she used it for pesto but I never got her to spell out the detail of whether she steamed, hot soaked or used it raw, and what else she added (sorry I don’t know you name). I hope you’ll fill me in!
So with many shares of chard to come please write a recipe or comment on our web site!
(Other good veg recipes you’ve tried are welcome too).
Posted in Chard, Recipes
Our Annual General Meeting was held on th 9th July 2016 at the Runfold site. Here are the official Minutes from Marlies.
FLF AGM 2016-07-09
The Standard share this week: 16 July 2016
Lindsay and the team of harvesters have done a great job again today of putting together another lovely share!
With beetroot back in the ‘box’, more french beans than you could shake a bamboo cane at, broad beans, a delightful looking mixed salad bag (complete with edible flowers), a healthy helping of basil (over 200g), loads of calabrese (broccoli), cucumbers, courgettes and black currents (in addition to the bought in, locally grown new potatoes). With a standard share still working out at £11.50 a week, and everything grown to organic principles, we are certainly giving the supermarkets a run for their money!
The week before last Gerri kindly did a price comparison of our standard share against what she could find on the supermarkets’ websites. We came out much, much cheaper, with the supermarket equivalent working out costing nearly half as much again! I think that some people are under the impression that obtaining their weekly vegetables via Farnham Local food is less cost effective than the supermarkets. Thank you Gerri for dispelling this myth.
Veg price comparison 02/07/16. Click to download PDF.
We had an excellent day on Friday is glorious weather, helping prepare our Dippenhall site to become the veg distribution hub for our activities after we move from Runfold. Continue reading