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Location: Blogs On the farm at Howbarrow
Posted by: Paul Hughes	10/11/2007
On the Farm - The autumn colours looking out across the valley and the last few days of glorious sunshine brings the arrival of the season of mellow fruitfulness upon us. The current assorted crisis in agriculture is a dramatic undertone affecting all farming. Foot and mouth, ‘blue tongue’, movement restrictions, export bans are all creating an Autumn of great uncertainty. Our salads and herbs continue to thrive in the polytunnels with late crops of spinach coming on, so fingers crossed for a continuation of the fine weather. We have even taken to taking breaks on the outdoor table & benches purchased in the summer, but little used. We were delighted to be judged the best entry in the North West Fine Foods’ 2007 competition for the salad and herb category for our mixed salad bag. A great compliment in an awful growing season - a big thank you to all involved in our growing in this difficult year. I went off to an Apple Day in Arnside on Saturday, what a beautiful day. The orchard looks out over the Bay with fantastic views. It is being managed organically (but unlicenced) and has lots of local folks taking the fruit and turning it into jams and pickles etc. A lovely place and I had the privilege of a pitch next to Taffy Thomas, the story teller, who entertained us throughout the day. To quote Taffy “….perhaps the most beautiful day of the year”. There was also lots of interest in our delivery service into the area. Suddenly, the working day is starting in darkness, leaves falling and changing colour. October, the lambs are weaned and the ewes are joined by the ram so that the farming cycle can continue into the coming year. The turkeys grow in front of our eyes………….. Spotlight on – Kale is a very handy ingredient for seasonal eaters as it is one of the few green vegetables that is more abundant and flavourful during the coldest months of the year. It can be substituted for cabbage or spinach and makes a fine side dish when blanched and sautéed with garlic (a little soy and a sprinkling of chopped, roasted nuts is a lovely addition). It also makes an excellent ingredient in hearty, warming soups such as Scotch Broth and the traditional Portuguese dish Caldo Verde. Kale has been cultivated for over 2,000 years. In much of Europe it was the most widely eaten green vegetable until the Middle Ages when cabbages became more popular. Historically it has been particularly important in colder regions due to its resistance to frost. In nineteenth century Scotland kail was used as a generic term for 'dinner' and all kitchens featured a kail-pot for cooking. Kale is a nutritionally rich food containing: vitamins A, C and E, a substantial mineral content including manganese, iron, calcium and potassium and phytochemicals such as sulphoraphane (linked to cancer prevention). Facts courtesy of www.eattheseasons.co.uk A recipe for kale - Simple Italian Kale Shred some kale and briefly braise it with garlic, olive oil, butter, anchovies and green olives, perhaps served with a shaving of parmesan. And now to the jokes... Q. What did one cow say to the other? A. Give me your jersey ‘cos I’m Fresian!! Q. How do you know carrots are good for you? A. You never see a rabbit wearing glasses! Paul

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