Tamarisk Farm Blog
A why, wherefore, and howto of an Organic family farm on the Jurassic Coast
A series of newsletters, recipes, and other such things
Once again, we would like to invite you to our Open Day. Visit us on the farm, discover what we offer and ask us any questions you have. Drop in for 10 minutes or 2 hours: join us just for a cup of tea and a chat or stay for a full farm walk and lunch.
- There will be tours around the farm to see animals, crops and wildflowers
- Adam will demonstrate the milling of our flour with bread samples to taste and recipes to discuss.
- Ellen will be showing off the luxuriant sheepskins and our range of Continue reading “Open Day – Sunday 26th August”
Meet us at Cogden car park at 2pm. Dogs welcome on leads, please wear suitable footwear.
PLEASE NOTE THE DATE. This was erroneously written as Saturday the 16th. The walk is on Sunday the 17th, as now stated.
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)
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)
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
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)