Real Bread Week 2022 – Milling Tour and Tasters
27th February
10.30am-2.30pm
£15
It’s Real Bread Week from the 19th-27th February, and we would like to take this opportunity to invite you to our farm!
Real Bread Week is all about the hows, wheres, and whys of buying quality bread or learning to make your own with great ingredients. We are keen to help everyone understand where their food comes from, and what decisions are best for them.
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Tamarisk Farm Annual Open Day is back- Sunday 29th August 2021
A twist on our annual open day for these times of Covid, we are having a “by appointment only” open day with morning and evening tours.
They both follow the same format –
Morning session:
- 10am market garden walk
- 11.30am tea and cake
- 12noon farm walk;
Afternoon session:
- 1.30pm market garden walk
- 2.30pm tea and cake
- 3pm farm walk
The shop will be open throughout the day as well for any beef, lamb, mutton, sheepskins, flour, grains, knitting wool or eggs you might need.
Please book so that we know how many to expect. each session is limited to 30 people. We look forward to seeing you there!
Please note that these links will take you to the EventBrite website.
Bran flakes
I sometimes like to sieve out the roughest bran from our flour, which means that I can produce a lighter loaf or cake from the wholemeal flour. But it’s always bothered me: what I can then do with the bran. Soaking it to put back in the bread dough confused me, using it to flour bread tins worked but didn’t necessarily use it all up, and feeding it to the hens felt like a waste! But thanks to Danette from Kingsland Farm, I discovered that it was possible to make your own Bran Flakes, and this has changed my world.
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Hot Cross Buns
Rebecca’s hot crossed buns were an exciting treat the first time she brought them to elevenses. Since then she has made some every Easter, and each year they are still as exciting! She uses Delia Smith’s recipe as a base, with a few tweaks here and there. The main one is using our wholemeal flour instead of strong white, which produces a less fluffy bun but packed with flavour.
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Chapatis
Writing this recipe feels more daring than writing the others I think this is because we are giving it a recognised name rather than a descriptive one, implying that these chapatis are the same as the traditional Indian ones. While the chapatis we make are excellent, they can never be quite as good as those you eat on the streets of small towns in India. Traditional chapati flour is ground finer than ours, and we haven’t yet perfected the Indian chapati makers’ technique of rolling and turning the chapatis in the same movement and of thinning them by throwing them from hand to hand with panache.
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Ruminations on Methane: Separating Sheep From Scapegoats
We need more Vegans in the world. Vegans are by definition, people who have thought a great deal about animal welfare and global issues that affect us all and are prepared to change their own lifestyles to help. We desperately need more people like this in the world. While we might disagree on certain priorities, we hope that more people will choose to be more selective of the food they eat.
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