More than just an orchard

LEDBURY & DISTRICT CIVIC SOCIETY

Friday, 29 September, 2023, 7.30pm

Welcome to our exciting new season of Friday evening talks which start with

More than just an orchard…

A talk by Norman Stanier at the Burgage Hall, Church Lane, Ledbury

Fruit Growing is deeply ingrained in the Herefordshire psyche and nowhere more than in the Parish of Putley, just four miles from Ledbury. Norman Stanier was born and raised there in a four-generation household in the late 40s into a long line of fruit growers. His talk traces the story of his family and of the importance of this crop to the county, its culture and character.

All talks are open to the public. Members free, visitors £5 per person.

September 20, 2023

Go Gleaning with Sustainable Ledbury this October

Sustainable Ledbury has been involved in setting up a fruit gleaning project with Herefordshire Food Alliance. The aim is to make use of fruit which is not harvested for various reasons. There are two locations for the project, one Ledbury based and one Hereford based. Details are as follows.

1st October – Ledbury picking day 11am – 3pm. Sites in and around Ledbury to be confirmed.

6th October – Hereford Picking day, Lower House Farm, Herefordshire Wildlife Trust reserve near Cock of Tupsley, HR1 1UT. 11am – 3pm

8th October – Ledbury preserving and community cooking day, preserving the harvest for Ledbury Food Bank at Pot and Page community hub, New Street 11am – 3pm

14th October – Hereford preserving and community cooking day at the Living Room, 10 Commercial Road, HR1 2BB 11am – 3pm

Lunch will be provided on each day. Please bring your own mug for soup on the picking days as there won’t be kitchen facilities available!

Transport to venues:

Transport will be provided from Ledbury to go to the picking locations away from the town.

Lower House Farm Orchard, Hereford is accessible by public transport with the 420, 469 and 476 from Hereford bus station stopping at the Cock of Tupsley pub, a 10 minute walk from the orchard. There is also a car park for those coming by car. The Hereford community bus may be available for those without transport and to bring the apples back to the Living Room in the afternoon.

The preserving and cooking days are in central town or city locations and they encourage the use of public transport where possible. However there are large car parks nearby if coming by car.

Please contact Ruth Pullan 07951 399176 or ruthpullan@hotmail.co.uk to register as a volunteer. The organisers need to know numbers so they can make arrangements for refreshments on each day and to have enough equipment available.

If you have spare fruit, particularly near Ledbury, then this could be picked on the 1st October if a large quantity, or you can bring smaller amounts to Pot and Page on the 8^th October.

These promise to be fun events which will also help the community. The produce from the Ledbury is destined to go to the Ledbury Food Bank. Thanks to a grant obtained by HFA, they have a new freezer.

If you know of anyone who might be interested, please share this information with them.

September 4, 2023September 4, 2023

Great Taste Awards 2023 – local producers recognised

Congratulations to local producers whose efforts have been rewarded in this year’s Great Taste Awards.

Local to Ledbury” producers include:

Willys from Little Marcle for their apple cider vinegars and Kimchi – 5 Awards
Myrtle’s Kitchen for her Philpott’s Chilli Jam and BrineSalt, Lemon, Myrtle and Thyme Seasoning
Just Rachel Deserts from the Hop Pocket for their Vegan Passion Fruit Ice Cream and Raspberry Sorbet

From the wider area of Herefordshire:

Twigs and Dough for their special pasta
White Heron for their British Cassis
Oakchurch Farm Shop (A438 west of Hereford) – 7 awards including for steaks, pies and sorbet
Gun Dog Gin for their fruit liquors – 2 awards
Pip’s Cider for their ciders – 4 awards
Hedonist Bakery for their bakery products – 3 awards
Two Farmers for Woodland Mushroom and Wild Garlic Potato Crisps
Broadfield Court Farm for their Whole Moo World milk – now available at vending machines in the county
Woofys Brewery – 2 awards for ale and porter
Black Mountain Roast for their Expresso Blend Coffee
Wild by Nature for their Grass Fed Beef Snacking Salami
Herefordshire Sauce for their Herefordsfire Sauce (stocked at the Nest)

And from just over the border in Worcestershire, McNeil’s Smokehouse have won a number of awards for their smoked fish products.

Go to https://greattasteawards.co.uk/results/ for more details and in many cases to links to stockists including local shops and farm shop outlets.

August 7, 2023

Life on an Organic Dairy Farm…an Invitation

Sustainable Ledbury invite you to learn about the experiences of a modern-day dairy farmer in a talk on Monday 21^st August.

Farming is going through challenging times and dairy farming is no exception. Join us to hear more from Claire Howlett.

In 2018, she and her brother Daniel, were awarded the Organic Milk Suppliers’ Cooperative’s (OMSCo’s) Farm of the Year.

Claire will be talking about life on the farm and will be happy to take questions. Their farm is powered by renewable energy, the cows are grass fed and there are areas for wildlife.

Claire will be bringing their Halloumi style cheese, Apple Juice and Apple Jam to sell.

Admission is free with donations welcome towards the cost of the hire of the hall

Date: Monday 21st August

Time: 6.30 p.m.

Place: The Burgage Hall, Church Lane, Ledbury

Nearest Car Park: St Katherine’s, Bye Street, HR8 2AB – Free after 6pm

sustainableledbury@gmail.com www.sustainableledbury.co.uk

July 31, 2023

A Joyful Ledbury Celebration!

If you came to the Ledbury Celebration on Sunday 9th July many thanks for coming and supporting the event – we were pleased to see you!

If you were not able to come this is what went on…

The weather was kind for The Ledbury Celebration last Sunday (9th July), Ledbury’s celebration of the local food and drink of Herefordshire and its neighbouring counties with an added menu of music, poetry and our historic heritage on the last day of the Ledbury Poetry Festival.

Held in historic St Katherine’s, Ledbury, the event featured 18 local food and drink producers selling both street-food to enjoy on the spot and specialities to take home. Trade was good thanks to the support of those who came to the event. New this year amongst the mix of street-food were “Afghan Pizzas” created by a local Afghan refugee family.

The entertainment “menu” included poets Emma Clowsley and Chloe Jacquet, and several youngsters nurtured by Ledbury Poetry. Beth Calverley’s magical Poetry Machine spent the afternoon creating intimate poems on demand.

The musical menu featured Four Crying Out Loud – Ledbury’s own fisherman’s quartet, George Montague, guitarist and singer/songwriter, The Hey Yahs reviving old classics and The Rohans mixing musical genres.

The Town Mayor of Ledbury, Councillor Helen I’Anson, visited the event and met many of the stall holders.

A raffle of prizes generously donated by local businesses raised £115 for Ledbury Food Bank.

The day was brought to a colourful close by Ledbury Border Morris who demonstrated five traditional dances – and then it rained!

This event was a partnership between Ledbury Food Group, Ledbury Poetry, and Ledbury Town Council.

Please provide us with your feedback at ask@ledburyfoodgroup.org

See pictures from the event below…

Four Crying Out Loud

Emma Clowsley brings locality to Poetry

George Montague gives his all

Ledbury Border Morris end a perfect day

An audience for Poetry

Ledbury's own Afghan Pizza-with the Mayor

Linda from Kitchen Flowers

The Skitterys with their Apple juice

Rachael of Wykeham Gardens brings colour

June 21, 2023July 5, 2023

Ledbury Celebration – 9th July – full programme now available

The Ledbury Celebration on Sunday 9th July celebrates the local food and drink of Herefordshire and its neighbouring counties with an added menu of music, poetry and our historic heritage.

This year’s event brings an outdoor market to historic St Katherine’s, Ledbury next to the 15th century Master’s House and just off the High Street. The event runs from 11am to 4pm with entertainment from midday.

Local produce will be on sale either to eat and drink “on the go” or to take home to savour in slower time.

Producers and street-food specialist this year include:

Afghan Pizzas
Great Bear Escapes
Happy Dumpling
Hilltop Farm
Kitchen Flowers
Kontext Koffee
Little Bento Box
Little Marcle Organic Produce
Miniyaki’s Japanese Street Food
Molton Bene Pizza
Mr Gyros
Myrtle’s Kitchen
Orchard Grove Preserves
Seb’s Cider
Skittery’s Apple Juice
Vincenta’s Empanadas
Wykeham Gardens

And we hope more!

In addition you will find:

Sustainable Ledbury – find out about avoiding food waste
Our own stand – ask us about local food
Our local Police Support Officer

Buy some food, find a seat and enjoy a special afternoon of entertainment

Ledbury Poetry has lined up special “al fresco” poetic performances during the event featuring:

At 12.45pm – Young local poets take the stand. Encouraged by Ledbury Poetry’s Learning and Inspiration for Young People programme, they will challenge and delight.
At 1.45pm – Emma Clowsley presents poems exclusively written for the Ledbury Celebration. Emma is based in Ledbury. Her debut pamphlet “Don’t forget your Toothbrush” has just been published.
At 2.45pm – Chloê Jacquet Chloë is a multicultural, multifaceted, multi-slam winning poet based in Gloucestershire, with a preference for straight talking and a penchant for rhymes and opinions

And

Through the afternoon – Beth Calverley, will be present with her magical Poetry Machine. This is your chance to experience poetry, created in response to your thoughts, feelings, ideas, and discoveries. Book your slot with Beth!

And a feast of musical entertainment…

At 12pm – Four Crying Out Loud – Ledbury’s own “fishermens” quartet (but far from the sea!) with shanties, sing-alongs and lively folk
At 1pm – George Montague, described as a “charismatic and talented pianist and songwriter… daft, charming, original” Worth hearing!
At 2pm – The Hey Yahs Trio with an acoustic set of harmony vocals and guitar covers – “music to lunch by“
At 3pm – The Rohan five-piece will cover Traditional Folk, Blue Grass and contemporary in their unique way

And to end a special day…

At 3.40pm – Ledbury Border Morris will close the event with their unique blend of border county traditional dances

And you can visit Ledbury’s heritage sites – the Church, The Heritage Centre and the Town itself, or book in for a session of poetry at Ledbury Poetry Festival on the last day of the festival. – Programme at https://ledburypoetry.org.uk/home/whats-on/

Can you help us at this event?

We always need help to prepare the site for the event and to take things down when it ends. We also need help with stewarding during the event. If you can help please ring Griff at 01531 633637 or email ledburycelebration@gmail.com. You will be valued!

This event is organised by Ledbury Food Group in partnership with Ledbury Poetry and Ledbury Town Council.

Ledbury Poetry is supported by:

May 15, 2023

Recipes for May

As we have 3 Bank Holidays this month I thought you might be entertaining and I would provide 2 recipes that I cooked when entertaining myself at Easter and which were both very well received.

LAMB KLEFTIKO – Serves 6 – 8

a 2.5kg. bone in leg of lamb
6 garlic cloves
2 tsp. sea salt (ordinary salt will do)
zest of 2 lemons
1/2 tsp. gd. cinnamon
2 tbsps. olive oil
1 tbsp. Dijon mustard

For the traybake:

1 kg. waxy potatoes, cut into wedges
2 red onions cut into wedges
2 large red peppers, cut into wedges
4 medium or large tomatoes, cut into wedges
2 tbsps. olive oil
3 bay leaves
1 garlic bulb, halved horizontally
2 tbsps. capers

Score the fat of the lamb. Crush the peeled garlic with the salt using a pestle and mortar, add the zest and cinnamon and pound to a paste. Add the olive oil and combine, seasoning with black pepper. Brush the mustard over the lamb and rub the paste into the meat. Cover and leave to marinate in the fridge for 4 hours, or preferably overnight.
Remove the lamb from the fridge at least 30 minutes before cooking. Preheat the oven to 160C, fan 140C, gas mark 3. Put the vegetables in a large roasting tin and drizzle over the oil. Toss to coat and nestle in the bay leaves and halved garlic bulb. Squeeze over the juice from the 2 lemons. Sit the lamb on top of the vegetables and cover the tin with foil making sure its well sealed round the rim. Roast for 4 hours.
Remove from the oven and increase the temperature to 220C, fan 200C, gas mark 7. Remove the foil and stir the capers into the vegetables. Return to the oven uncovered for 15 – 20 minutes until the lamb has browned.
Lift the lamb from the tin and cover loosely with foil to rest for about 15 minutes. Carve the lamb and serve it with the vegetables.
Serve with a Greek salad if desired – 600g. vine tomatoes cut into wedges, 1 red onion finely sliced, 1 green pepper, sliced, 1 large cucumber (cut in 1/2, seeds removed and cut into half moons), 75g. pitted black olives, 3 tbsps. olive oil, 2 tbsps. red wine vinegar, 1 x 200g. pack feta drained and cubed, 2 tsps. dried herbs.

TIPS

Although it seems quite a lot of work to prepare this, once it is in the oven you can go out for 4 hours. We found it delicious. If you don’t want to make a Greek salad you could always cook a green vegetable e.g. broccoli or kale, to give another colour to the food. There were plenty of leftovers, enough cold for the following day, and a doggy bag for my friend to take home.

SPICED SALMON WITH TRAYBAKED SAG ALOO

1 kg. flour potatoes such as Maris Piper
olive oil for roasting
1 tsp.turmeric
2 tsps. gd. cumin
1 tsp.chilli flakes
200g. spinach
1 x 500g. salmon fillet
2 tbsps. tandoori or tikka spice paste~
100 mls. double cream
lemon wedges to serve

Heat the oven to 200C, 180C fan, gas mark 6. Cook the potatoes in a large pan of boiling water for 6 minutes. Drain in a colander and leave to steam dry for a few minutes. Toss the potatoes in a roasting tin with 1 tbsp. oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 minutes, tossing halfway through. Boil the kettle.
Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water. Rub the salmon generously with the spice paste and drizzle with oil. Stir the spinach through the potatoes and top with the salmon, skin side down. Increase the heat to 220C, 200C fan, gas mark 7. Return to the oven for 20 – 25 minutes or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, replace the salmon and serve with lemon wedges.

TIPS

I cooked the salmon on a separate baking tray as I thought it might break up if lifted to stir in the cream, it also made it easier to serve. I also added cauliflower florets to the potato and spinach mixture at the start of the cooking time, broccoli would also be good, to give more vegetables. We all thought it was a lovely recipe.