A series of newsletters, recipes, and other such things

Open post

Ellen’s mutton Pie

Our mutton comes from ewes at the end of a long and comfortable life and so is perhaps the most ethically acceptable of farmed meats. It has the richest flavour of any meat and when enclosed in this nutty pastry made from rye flour makes a delicious and substantial meal.


  • 500g wholemeal rye flour
  • 1/8 tsp salt (adjust to your preference)
  • 1 tsp dried mixed herbs or 1 tsp garam massala (optional but recommended)
  • 250g fat (I use part organic sunflower oil and part butter but anything will do)

Continue reading “Ellen’s mutton Pie”

Open post

Tamarisk sour-dough bread

Sour-dough breads have long been common outside Britain, particularly Scandinavia, Eastern Europe and Germany. The process is akin to that of making yoghurt from milk in that the flour is partially “digested” by the sour-dough culture and this is claimed by some to make it easier for us to digest and better for you. Some people who have problems eating conventional yeast breads find this acceptable. We love the distinctive flavour although for some it is an acquired taste. You can use wheat or rye flour, but it does particularly bring out the best qualities of rye, especially if you add a little caraway seed.


  • 500g wholemeal rye or wheat flour
  • 1/2 tsp salt (adjust to your preference)
  • up to 300 ml warm water (about 45°C )
  • 1 tablespoon sour-dough culture
  • 1 or 2 teaspoon caraway (or any other seed of your choice)

Continue reading “Tamarisk sour-dough bread”

Open post

Basic machine loaf

The breadmaking machine might be condemned as the lazy way to bake but the current fashion for them is encouraging a lot of people to eat better, healthier and fresher bread. Load the machine in the evening and set the timer instead of your alarm clock. Waking up in the morning to the smell of freshly baked bread has got to be the height of decadence!


  • 500 g wholemeal wheat flour
  • 1 tsp dried yeast
  • 1/2 tsp salt
  • 280 ml water

Continue reading “Basic machine loaf”

Open post

Long rise rye bread

The distinctive rich flavour of this bread is similar to the traditional sour-dough common in Germany. It requires a little more time than wheat bread but the result is worth it. The caraway is optional, but when I dared suggest this in conversation with an elderly man whose father’s rye bread had been his staple food as a child growing up in Czechoslovakia he put up his hands in horror as if I had blasphemed and cried “But you must use caraway: you can’t make rye bread without caraway!”.


  • 500g wholemeal Rye flour
  • 3 tsp dried yeast
  • 1/2 tsp salt
  • 1/2 – 1 tsp caraway seeds
  • 350 ml warm water (about 45°C)

Continue reading “Long rise rye bread”

Open post

The Hungry Gap (Bridport Times, May 2018)

We write monthly for the magazine Bridport Times. To see this article as originally published, view the pages on Issue.

It’s May; in recent years the weather has been practically summer, and could be the best sun we get until September, but in terms of growing food, we are still in the notorious “hungry gap”. And if we were careless or unlucky we’d be at the end of our stores as well.

So what is the hungry gap, and is it still relevant to us today? It is the gap in crops between winter and summer. The time when Continue reading “The Hungry Gap (Bridport Times, May 2018)”

Posts navigation

1 2 3 4

Live updates from the farm

Facebook feed

9 months ago
Tamarisk Farm

It's hot, it's a sports-filled weekend, it's time to crack out the barbie! There's still time to order a selection of our Organic steaks, sausages and burgers before the main event. Whether it's ... See more

9 months ago

The silver lining of this hot drought is that the hay has been made with record-low worries! It's always satisfying to know that we're prepared for the winter, however far away that feels right now.

9 months ago
Fresh beef box – Available on Friday 3rd August – Tamarisk Farm

Fresh, grass-fed beef boxes available now for pre-order! Limited availability, follow the link below for more information.

9 months ago

We found a leveret (baby hare) in the long grass when moving the sheep! Isn't it sweet?

9 months ago

The marbled white butterflies are back! We managed to take this picture while checking on the sheep earlier.
Aren't they beautiful creatures?

10 months ago
Photos from Tamarisk Farm's post

We were busy shearing all our sheep the other day; much thanks to our shearers and also to our wonderful helpers who moved sheep, rolled fleeces, and swept the floor so diligently! Because we've got ... See more

10 months ago

Thanks to everyone who came on the wildflower walk in spite of the dull day. As ever it was lovely to share it and to meet people. This year there was more subtlety and less drama - although the ... See more

10 months ago
Photos from Tamarisk Farm's post

WILD FLOWER WALK 2018 - 2.00pm Sunday 17th June.

Come and join us for a wander away from the usual public access to share the beautiful display of early summer wildflowers, particularly the orchids, ... See more

10 months ago

Our new hens are happy in their stylish new home, and the eggs are already rolling in! Get them at our farm shop or Fruits of the Earth, or enjoy a tasty brunch at BearKat Bistro.

10 months ago
Photos from Tamarisk Farm's post

We are very excited to announce the launch of our brand-spanking new website!

As well as wool, you can now get our stoneground flours, pulses, wholegrains, and boxes of grass-fed frozen meat, ... See more

« 1 of 2 »

Browse our archives

Use the Archives, Categories and Tags below to browse the blog.



Scroll to top