Sussex Fresh Raw Honey

20181018_120325.jpg

Brighton & Hove’s honey is raw – so not pasteurised and retains all the minerals and health benefits. It’s delicious and a healthier alternative to sugar.

Mickelmus Blackman started beekeeping from one hive in his garden in Hove and quickly developed to a few hives before starting his ethical, sustainable beekeeping enterprise.

From his hives dotted around Brighton and Hove, we have the wonderful raw honey – both set and runny.

smoker

From his work with other farms in the Sussex area, Mickelmus also produces English Heather Honey and English Borage Honey.

Honey is a sweet, thick liquid made by honeybees. The bees collect sugar – mainly the sugar-rich nectar of flowers – from their environment. It is low in minerals and vitamins, but may be high in some plant compounds.

Honey contains many important antioxidants. These include organic acids and phenolic compounds like flavonoids.

Eating honey may lead to modest reductions in blood pressure, an important risk factor for heart disease.

When applied to the skin, honey can be part of an effective treatment plan for burns, wounds and many other skin conditions. It’s recommended as a natural anti-bacterial face wash instead of soap and a shampoo to help ease dandruff – although these remedies sound a bit sticky, we’re fans of ditching sudsy shampoos so will keep you posted as to how this works – here’s the recipe.

20181018_115813.jpg

Runny Honey, Raw Honey, English Heather Honey

See More >>>


Muir’s dad, always relied on a Victorian cough syrup remedy passed down from his mother. It sounds awful but tastes amazing and really does work without resorting to chemical cough soothers for these mid-season colds.

Method:

  • Chop an onion and put in a layer in a tub
  • Mix a spoonful of honey into the mix
  • Leave for a few hours 
  • The sugars from the honey will draw out the onion juices – just take a spoonful as and when needed to soothe sore throats and coughs

No chemicals necessary here but have to mention that you shouldn’t give raw honey to a baby under a year old.

Related image


Healthy Honey Recipes

Honey-Mustard Chicken Salad

 

Lauren Grant’s honey mustard chicken salad, packed full of flavour thanks to a quick fix honey mustard. Instead of using mayonnaise, use yoghurt as a low fat alternative. See more >>>

 

 

Sticky soy & honey pork with Asian noodles

 

Sticky soy and honey pork with Asian noodles. Stir-fry mix of egg noodles, sweetcorn, sugar snap peas and peppers. See more >>>

 

 

 

Amanda’s grilled spicy honey lime chicken kebabs. Perfect healthy meal with some sweet potato fries. See more >>>

 

 


Raw Cider Vinegar and Elderberry Vinegar

Elderberry Vinegar 

Elderberries have been used for centuries as an immune boosting ingredient in traditional medicine throughout Europe and the Americas.  Probably, as studies have shown, they are have wonderful anti-inflammatory properties and are rich in vitamins and minerals.

Jane, one of our famous Hedgewitches, combines raw elderberries with cider vinegar and stevia to create her beautiful immune boosting vinegar.

Raw and preservative free, a spoonful of this a day should keep the lurgies away.

It’s great to toss into salads. They can be used to make a delicious tea or syrup. They can also be added to baked goods such as muffins and pancakes, as well as herbal remedies.

Image result for elderberries

Raw Cider Vinegar

Raw (unpasteurised cider vinegar) containing the vinegar mother.  Produced and bottled by Ringden Farm at Flimwell, East Sussex.

Cider vinegar is well known for health properties, cleaning and washing.  The health benefits of using raw cider vinegar are improved by using vinegar containing the vinegar ‘mother’ – the cellulose produced by harmless vinegar bacteria.

Most manufacturers pasteurise the vinegar before bottling to remove this as it is ‘unsightly’…although it’s a natural part of the fermentation and contains useful enzymes.

Ringden Farm have been harvesting apples and making fresh juices from their orchard for 50 years now and is managed by Chris and his son, John Dench.  Bentley’s is their new name created to celebrate Bentley Dench who established the farm half a century ago.

Image result for ringdens apple farm

____________________________________________________________________________________________

Come and visit us at

www.finandfarm.co.uk

Advertisements
Sussex Fresh Raw Honey

Pumpkins Are Not Just For Halloween

DSC_3246.jpg

If you think pumpkins are just for carving jack-o-lanterns, then think again because they are actually one of the most nutritious vegetables available.

These vegetables have a lovely, earthy, rich flavour and are not as tricky to cook as you might think. They come in all different shapes, sizes, colours and varieties.

Round, with smooth, slightly ribbed skin, and deep yellow to orange coloration. They taste like the most heavenly piece of creamy squished juicy nectar of the Gods all lavished in beautiful orangery goop sprinkled with decadent love.

For the best pumpkin go for ones that feel heavy for their size, with a smooth, firm skin. Smaller pumpkins tend to have more flesh.

They are particularly good source of fibre, as well as a range of vitamins and minerals. 80g of pumpkin counts as one portion of your five-a-day.

Pumpkin contains vitamins C and E, as well as beta-carotene, all of which have been found to play an important role in the health of our skin.


See More>>>


How to prepare a pumpkin?

Preheat oven to 190°C

  1. Cut the pumpkin in half, from top to bottom (not side to side), then remove the seeds and stringy bits (keep the seeds to toast, if desired).
  2. Place both halves cut side down on an aluminum foil lined baking sheet and place in a preheated oven for about an hour and 15 minutes or until soft. Remove from oven.
  3. When cool, use a scraper to scoop the flesh from the skin of the pumpkin. Place in a bowl and keep refrigerated until ready to use in recipes, such as pies, muffins or desserts. Easy peasy, pumpkin squeezy!

Image result for cooked pumpkin

3 Top Pumpkin Recipes:

 

Chunky pumpkin soup recipe. Satisfyingly desirable soup format, than cubes, coins and ribbons of vegetables intermingling in a broth. By Chocolate and Zucchini More>>>

 

Sausage, chicken and squash traybake

 

Hairy Bikers sausage, chicken and squash traybake. Serve with a big pile of wintery greens, such as Savoy Cabbage. More>>>

 

 

Pumpkin pie

 

Anthony Worrall Thompson’s pumpkin pie. Use dense sweet pumpkins for best results! Serve with cream. More>>>

 

 

 

____________________________________________________________________________________________

Come and visit us at

www.finandfarm.co.uk

Pumpkins Are Not Just For Halloween

Sussex Biodynamic Red & Dutch White Cabbage

43037197_543840346056703_8242506209161117696_n

 

The purple hue of a red cabbage is always the most striking piece on the dinner plate. Commonly, cabbage is braised or pickled, but it’s great finely shredded in Autumnal salads and coleslaw.  Simply steamed, it can just about accompany most dishes.

Our biodynamic cabbages are grown by Toos in Cuckfield just north of Lewes tucked away at the leafy foot of the South Downs.

Red cabbage is packed full of vitamins (A, C, K), minerals and antioxidants, even eating it raw is said to provide a fantastic boost to ward off colds in this wintry season.

When shopping or harvesting a red cabbage from your garden, find the best cabbage – these will be the ones densely packed and heavy in weight with firm outer leaves.

Red cabbages are pretty hardy and are happy to be stored in the cool, dark place for a week to ten days without going rubbery.  Keep on a piece of kitchen roll to absorb condensation or moisture from the fridge.

Red cabbage tends to lose its colour when cooked. To keep it rich and gorgeous, just add a touch of apple cider vinegar in the cooking water to stop the lovely deep purple hue from running.

 

43007620_244693549484048_7809717614762000384_n

 

Now white cabbage is beautiful and shouldn’t be ignored – sweet, lightly crunchy and earthy.  White cabbage benefits from uncomplicated cook techniques such as steaming or stir-frying and can even be its own recipe.43027518_217885108926906_6305715519055986688_n

White cabbage deepens in flavour through the winter season as it loves our cold English soils – so should be a staple for stir fries, Colcannon and warming suppers.

Again, looking at the cabbage it should be heavy rather than light. The outer leaves should show no sign of bruising or variations in colour.

Steaming is a popular method because both texture and nutrients are kept intact.

White cabbage is the main ingredient in a traditional coleslaw, it can be used in healthier Asian coleslaws without dairy and with spicier dressings.  The meltingly soft texture is a natural partner for bacon.

Cabbage with Caraway & Bacon

White cabbage works perfectly with bacon.

Ingredients:

100g Smoked streaky bacon 

1/2 Biodynamic White Cabbage, shredded

1 tbsp caraway seeds

Ringden’s apple cider vinegar 

Handful of fresh parsley 

Method:

  1. Cook smoked streaky bacon cut into narrow strips across the width of the bacon/ known as lardons in a little bit of Mestó olive oil, until lightly brown.
  2. Add the caraway seeds and cook for another minute. Tip in the cabbage and stir for a few minutes to wilt.
  3. Turn the heat down and cover the pan. Leave cooking for 5 minutes on a low heat.
  4. To finish, season well, sprinkle with a little apple cider vinegar and freshly chopped parsley.

Another 3 Top Recipes:

Nigel Slater's Sausage Cabbage Fry Recipe

 

Nigel Slater:

Nigel Slater’s Sausage Cabbage Stir Fry Recipe. A quick and easy fry up that includes a boost with some greens. See More >>>

 

 

 

Cabbage and pot barley soup with whipped feta

Yotam Ottolenghi:

Cabbage and pearl barley soup with whipped feta for a more elaborate, sophisticated soup. See More >>> 

 

 

Image result for nigella lawson red cabbage with apple recipe

 

Nigella Lawson:

Nigella Lawson’s Red Cabbage Recipe, great for supper with a little red wine spicing up the veggies. See More >>>

 

____________________________________________________________________________________________

Come and visit us at

www.finandfarm.co.uk

Sussex Biodynamic Red & Dutch White Cabbage

Sussex Saltmarsh Beef & Vegetable Casserole

Image courtesy @BBC good food

A recipe to cook on the weekend, for those colder months. If you fancy something earthy or rich, and want to enjoy the warmth of a homemade stew, this is the recipe for you.

You can make a stew from almost anything, fruit, meat, vegetables, fish, grains…

Jamie Oliver has created a list of meats and what they work with in stews:

  • “Pork loves apples, onions and juniper berries.
  • Beef loves bay, rosemary and olives.
  • Lamb works brilliantly with ground cumin and coriander, dried apricots and fresh ginger.
  • Fish loves fennel, tomato and chilli.
  • Beans and green vegetables work beautifully with fresh soft herbs like basil, parsley and mint.”

Ingredients:

2 celery sticks, thickly sliced

1 onion, chopped 

2 big carrots, halved length ways then very chunkily sliced 

5 bay leaves

2 thyme sprigs, 1 whole and 1 leaves picked 

1 tbsp rapeseed oil 

1 tbsp Sussex butter

2 tbsp plain flour 

2 tbsp tomato puree 

2 tbsp Worcestershire sauce 

2 beef stock cubes, crumbled 

850g stewing beef, cut into nice large chunks

Method:

Heat the oven to 160C and put the kettle on for stock.
Put the sliced celery sticks, chopped onion, sliced carrots, 5 bay leaves and 1 whole thyme sprig into a casserole dish, and add 1 tbsp of vegetable oil and 1 tbsp of butter into the dish.
Next, soften for 10 minutes, then stir in 2 tbsp plain flour, until it doesn’t look dusty anymore, followed by 2tbsp tomato puree, 2tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
Slowly stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
Cover the dish and put in the oven for 2 hrs 30 mins, then uncover and cook for 30 mins. Check the dish to see whether the meat is tender and the sauce is thickened, if not, cook for a little bit longer.
Add herbs and the picked leaves of what’s left of the thyme sprig to the top of the dish as a garnish.
Wa-lah a tasty, warming dinner!

 


Come and visit us at

www.finandfarm.co.uk

Sussex Saltmarsh Beef & Vegetable Casserole

Sussex Yoghurt from Northiam Dairy

Copy of HARVESTING SINCE 1892

Northiam Dairy dates back to 1919 when it was started by Rupert Cyster’s Grandfather. Today, its still a family run farm and is home to 80 cows.
Northiam Dairy is based near Hastings in leafy East Sussex. They produce traditional milk, cream and yoghurts all overseen by Tim, the expert dairy manager.
They don’t shout about their traditional values, but a visit round the farm, you can feel the homeliness. The cows have a huge area to roam with, grassland and diverse plants acres of.
So, their yoghurt ingredients are naturally sourced and hand prepared. The fruity flavours are packed full of flavour. Available in a range of pack sizes, either natural or fruity, creamy and low fat. All suitable for vegetarians.
The creamy yoghurts have a satisfying 7% fat content which is closer to a Greek style yoghurt and adds a luxurious smooth texture.
All their delicious yoghurts contains live bacteria for gut health (and flavour).

                                                                                                                                                                  Plus other key nutrients for maintaining bone health including calcium, protein, potassium, phosphorus and Vitamin D.

Northiam yoghurt is lightly sweetened with unrefined sugar. These sugars are better for your body and retain much more of the sugar’s natural nutrients, such as calcium, iron and magnesium.


Barely Yoghurt Soup

Image courtesy @Emily Han

Ingredients:

2 tablespoons butter

1 medium white or yellow onion, finely chopped

1 1/2 cups cooked wheat berries

1 tablespoon finely chopped fresh parsley, plus more sprigs for garnish

1 teaspoon dried mint

1 teaspoon salt

Freshly ground black pepper 3 1/2 cups

vegetable stock 1 1/2 cups

plain yogurt, room temperature

Sweet Paprika for garnish (optional)

Method:

Melt butter in a large saucepan over medium-low heat. Add onion and sauté until translucent.

 

Add barley, parsley, mint, salt, and pepper and stir to coat.

Add vegetable stock and bring to a boil.

 

Remove from heat and stir in yogurt. If soup is too cool after the addition of the yogurt, you can gently heat it through, but don’t boil it or the yogurt will curdle.

Sussex Yoghurt from Northiam Dairy

Mumbai potato wraps with minted yogurt relish

Image courtesy @good food

Full of fresh flavours this a cheap and affordable lunch that uses up leftovers. This is a quick and easy healthy wrap can be adapted for vegan or meat diet.

Do you want something to eat that has a low carbon foot print and fat content. Great for fitness and food lovers alike on a suppose on a carb diet.

Ingredients:

2 tsp rapeseed oil

1 onion, sliced

2 tbsp medium curry powder

400g chopped tomato 

750g waxy potato (Nicola), diced 

2 tbsp spiced mango chutney, plus extra to serve

100g creamy natural yoghurt

chopped mint

8 small plain chapatis

coriander sprigs, to serve

Method:

Firstly you need to heat up the rapeseed oil in a medium/ large saucepan and fry the diced onion for 6-8 minutes on a medium heat. Stir in 1½ tbsp curry powder (you can add any spices in the mixture or even a Balti curry paste), cook for 30 secs, then add the tomatoes and seasoning. Simmer, uncovered, for 15 mins.

Next, add the potatoes and ½ tbsp curry powder to a pan of boiling salted water. Cook for 6-8 mins until they are soft, but not too soft. Drain, reserving 100ml of the liquid. Add the drained potatoes and reserved liquid to the tomato sauce along with the mango chutney. Heat through.

Whilst you are waiting for it to heat through, mix together the yogurt and mint sauce, and heat up the chapattis following pack instructions.

To serve, spoon some of the potatoes onto a chapatti and top with a few sprigs of coriander. Drizzle with the minted yogurt relish, then roll up and eat.

Recipe can be found on this site: https://www.bbcgoodfood.com/recipes/234609/mumbai-potato-wraps-with-minted-yogurt-relish
Mumbai potato wraps with minted yogurt relish

Brown sugar apple, wheat berry, & yoghurt parfaits

Image courtesy @pinch of yum

These are quick and easy recipes, for those always on the go, looking for a healthier lifestyle eating Sussex produce.

A speedy breakfast that can be made in large portions to last the week, so you are ahead of the game. Wheat berries are a big part of this recipe and we supply these from our local farms. It’s hard to describe what wheat berries are, they are like a moist and non-dried out rice.

Ingredients:

½ cup cooked wheat berries

1 small apple, diced

2 tablespoons walnuts

¾ cup Northiam lowfat plain yogurt 

¼ teaspoon cinnamon

1/2 tablespoon flax seeds (optional)

1 tablespoon brown sugar

Yogurt parfaits with brown sugar, apples, wheat berries, flax, and walnuts in a bowl.

Image courtesy @pinch of yum

Method:

All you have to do is mix all the ingredients together, it’s as simple as that. If you are unsure how to cook wheat berries, please keep reading.
To cook dry wheat berries you cover them with water in a pot on the stove and cook them over a medium high heat, uncovered, for about 45 minutes. Make sure you keep adding water to the wheat berries as they are very water absorbent. Once all the water has been absorbed for the time stated they will be ready to eat.
Recipe can be found on this site: https://pinchofyum.com/brown-sugar-apple-wheat-berry-yogurt-parfaits
Brown sugar apple, wheat berry, & yoghurt parfaits