I’m getting in touch on behalf of The Oak Tree Low Carbon Farm on the edge of Ipswich. We are a not for profit social enterprise which offers a wide range of community, health and ecological benefits to our local members and the wider community.
We are about to lose our current supplier of (legal) waste food for our ten traditional rare breed pigs which is a big worry for us – we may have to stop keeping pigs as the cost of commercial pig food would be prohibitive for us, and we prefer to make use of food which would otherwise go to waste.
This would be a huge shame as our pigs are very popular with our members and visitors, both young and not so young, and they are a vital part of our vegetable growing operation as our “piggy plough” preparing our vegetable beds by digging and manuring, as shown in this video:
Would you be willing to give us your waste bakery produce which is no longer fit for human consumption? We have a considerable community of supporters both locally and on social media from further afield, and we would be delighted to share the news that your organisation is forward thinking enough to work with a little, local, not for profit community ecological farm like us!
All the best,
Director, The Oak Tree Low Carbon Farm
Thank you to all our members who got stuck into preserving the green tomatoes and cucumbers last weekend! Debbie was Mistress of Ceremonies, ably assisted by a very capable team who made well over 100 jars of chutney and pickle to help see us all through the Hungry Gap of April/May.
Every year our members receive a good sized bag of green tomatoes (we need to clear the polytunnels before they all ripen to make room for winter salads), and, not unreasonably, many ask, “what on earth do I do with these?”
“I was wondering what to do with the fennel leaves as I did not want them to end in our compost! I have come across this simple recipe. Very nice soup indeed and I made load to freeze in small batches! I have used all the stalks and fronds”, Nadia
Fennel leaves (Stalk and fronds), washed and roughly cut
One large carrot, washed and roughly chopped
One large potato, washed and roughly chopped
One lignin, roughly chopped
Two garlic cloves, chopped
Oil, salt, pepper
Put the following vegetables in a pan: fennel leaves, carrot, potato. Cover with water, add salt and pepper to taste. Start cooking.
Sautee the onions and garlic in oil until soft.
Add the onions and garlic to the rest of vegetables and boil for 30 minutes or until the vegetables are tender.
Blend it all
The soup is ready, you may enjoy it as is or with a splash of cream.
Several bulbs of Florence fennel (the more the better!)
3oz flour, 3oz butter, 1/2 to 1 pint milk for bechamel
1-2 courgettes (thinly sliced) or a small squash
200g goat’s cheese, thinly sliced.
8-10 sheet’s lasagne (number of sheets depends on size and shape of your dish)
Salt, pepper and nutmeg
Make the bechamel sauce. Roux: 3oz flour fried in 3oz butter, then stir in milk bit by bit to creamy sauce consistency, add salt pepper and nutmeg.
Sweat fennel in a bit of oil and add a small slosh of water or two if it starts to brown.
If using squash instead of the courgettes, then steam or sweat a similar quantity of squash
Simply layer into flat bottomed oven proofed dish. We did the following order (fennel, courgette, lasagne, bechamel, goat’s cheese, repeat till you run out) but as long as you finish at a bechamel-goat’s cheese layer to brown on top it doesn’t really matter. Season as you go to taste.