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

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

Kickstart your January with this healthy and hearty detox stew!

wintergreens-e1515158476803.jpg

Want a healthy, radiant glow, despite the grey and rainy January air and post-festivities blow-out?

No problem!

A glowing complexion and abundant energy is your for the taking – all you need is quality, fresh produce and delicious recipes that’ll have you positively anticipating your next healthy meal.

We’ve got an abundance of locally grown and biodynamic produce – as well as the recipe inspiration – to get you off to the best possible start to 2018.

So delve into our produce selection HERE for ridiculously good fruit and veg.

Need a little inspiration for what to do with all this winter goodness?

Try this healthy and hearty stew, bursting with flavour and nutrients! 

Healthy eating has never been so delicious…

Winter Detox Stew Recipe

You’ll need:

A dash of olive oil
1 medium onion, diced
3 cloves of garlic, crushed
4 carrots, sliced into rounds
250g waxy salad potatoes, quartered
3 sticks of celery, sliced
1 leek, halved and slices
2 generous handfuls of of kale, sliced
1 handful of fresh thyme, stalked removed
1 tsp cumin
1 tsp ground pepper
1 tbsp white miso paste
1 can of white beans
Lemon
Parsley

Method: 

In a large pan, saute the onions, celery, carrots and garlic until they start to soften. Add in the leek, potatoes, cumin, black pepper and a generous handful of fresh time. Combine well and cover with water. Simmer for approximately 20 minutes to allow the potatoes and veg to cook.

Once the potatoes are tender, add your kale, white beans and miso paste. Stir well and continue to simmer until the kale has softened.

Serve with a squeeze of fresh lemon and sprinkling of fresh parsley for a detoxifying boost!

Enjoy this stew as the perfect, warming, healthy weekday dinner to detox and give you a nutrient boost. Watch your complexion glow and you head into 2018 on the right path!


Let us know in the comments what you thought of this recipe! Don’t forget to share on social media if you liked this recipe and want more healthy January cooking inspiration (@finandfarm).

Kickstart your January with this healthy and hearty detox stew!

What is biodynamic?

brassicass.png

If you’re a little hazy about just what biodynamic is, you’d be forgiven.

Is it organic? Something to do with the lunar cycles? Just what?

Well, we delved into biodynamic research to bring you the answers…

So, what exactly is biodynamic?

In a nutshell:

It’s a growing methodology that promotes harmony with nature, healthful crops and biodiversity.

A more in-depth explanation…

It’s a holistic, ethical approach to agriculture pioneered by Rudolph Steiner in the 1920s in reaction to the industrialisation of agricultural practices.

Steiner was alarmed at the increasing devastation of topsoil health with the introduction of chemical fertilizers and pesticides. The quality of produce and livestock were affected, and the long term sustainability and benefit of intensive farming methods were called into question.

In Steiner’s philosophy, the farm is a living organism. All components must operate in a harmonious and self-sufficient manner. The name ‘Biodynamic’ comes from two Greek words: bios meaning life, and dynamos meaning energy.

Makes sense, right?

How do biodynamic farms achieve this philosophy?

Through crop rotation, biodynamic composting preparations and a prohibition of synthetic fertilizers and pesticides.

It’s one of the most successful and sustainable forms of organic agriculture today! And – truly – it’s the polar opposite of conventional farming methods where profits are prioritised over planetary health.

Steiner was a  proponent of certain spiritual and homeopathic methods (such as following a lunar cycle and using herbal and animal preparations in composting). While this is scoffed at, for many growers, a personal connection with their land is essential. If you’ve ever tended to your own piece of land, you have an idea of just how deep a connection goes! Plus, biodynamic herbal compost preparations contain the nutrients and chemical composition needed for healthy soil for plants to thrive in.

Why is biodynamic better than conventional farming?

Topsoil is precious. It’s the reason we have food to eat. It’s the reason we can exist.

But – there isn’t an endless amount of topsoil out there for us to use. It’s a finite resource, that’s being steadily degraded with short-sighted, maximum-profit agriculture.

Biodynamic farms hold a powerful stance in a corporate world that prioritises agribusinesses, where intensive farming practices leave this soil depleted of essential nutrients.

Biodynamic yield will probably never feed the masses as crop yield will never match those of industrial farms. But, with the philosophy feed your neighbor (or, the Sussex community), you can do a pretty good job…

So, is it ‘organic’?

Yes! Biodynamic food is organic – plus more.

Synthetic fertilizers and pesticides are prohibited in biodynamic farms. And, while organic certified produce allows the use of organic imported fertilisers, biodynamic growing methods require a farm to produce its own fertility, through composting and crop rotation.

Whatsmore, 10% of a biodynamic farm acreage must be set aside for the sole purpose of biodiversity!

What do we think is the best benefit here at Fin and Farm?

The best thing? The taste and quality of produce – it’s like homegrown! Rich and healthy soil does have definite impact…

What biodynamic veg do we have right now at Fin and Farm?

Right now, we’ve got a whole array of incredible, beautiful biodynamic veg on offer!

You can find: basil, chards, bramley apples, squashes (many), kales, spinach, sorrel, potatoes, candy beetroot, jerusalem artichokes, leeks, onions and parsnips!  

 


What do you think? Let us know in the comments, or on twitter, facebook or instagram! (@finandfarm)

What is biodynamic?