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NFU seek support to maintain farmed food standards

Trade deals in respect of farmed food products will define what standards should apply to produce traded between countries.  The UK Government is currently developing new trade agreements with foreign countries as part of the Brexit process.

The National Farmers Union (NFU) has launched a petition asking for your support for their campaign to ensure that standards agreed in these negotiations on imported food to the UK should be to leading world standards, recognising the UK’s high standards of safety and welfare.

Some might argue that standards in the UK could or should be at more sustainable levels than now in many differing ways, but relaxation of import standards would create a lower base from which improvements could move forward, quite apart from any economic or health implications.

The NFU state: “Farming throughout the UK has high standards of safety and welfare with an ambition to be net zero in greenhouse gas emissions by 2040.  There are very strict controls on farming methods allowed in the UK.”   They ask that such standards should apply to all food which is imported here so what we eat is safe, traceable and produced to high welfare and environmental standards. 

To find out more about the reasons for the petition and an opportunity to “sign” it, visit https://www.campaigns.nfuonline.com/page/56262/petition/1?locale=en-GB.

Feel free to pass this information to others who may be interested.

We will be happy to hear your thoughts on this issue at ask@ledburyfoodgroup.org – it could change radically farming in this country.

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Ledbury Food Group – Notice of Annual General Meeting 2019/20

We are required by the constitution to do as follows – “The Annual General Meeting shall be held every May, or within the following three months for the following purposes:

a) Election of i) Chairperson ii) Secretary iii) Treasurer iv) Member(s) of the Committee

b) Presentation of accounts

c) Appointment of auditor

The Secretary will notify all members of the date of the meeting not less than 14 days before the AGM”

In the current circumstances it is not possible to hold a physical meeting, and not likely to be so within the time required for the AGM.  The committee have therefore agreed that we should hold a “virtual” event via the group’s website and email.

To meet the needs of this we have prepared.

  1. A report by the acting chairman of the group’s activities in the year to 31 March 2020. Click to access this.
      
  2. The annual accounts of the Group for the year to 31 March 2020.  Click to access this. It is proposed that Helen Lawson-Smith should continue to be our appointed examiner and that the 2019/20 account will be reviewed by her when circumstances allow.

The following committee members have confirmed that they are willing to continue to serve for the year 2020/21

  • Griff Holliday
  • David McCauley
  • Jackie Denman
  • Nina Shields
  • Caroline Handley
  • Nick Morris
  • John Davenport

The following officers have confirmed that they are willing to continue in these roles

  • Griff Holliday – Secretary
  • David McCauley – Treasurer

It is proposed that these persons listed above should continue in role for the next year.

Please note:

  • The office of Chairman of the group is currently vacant
  • There is opportunity for up to 3 more persons to become committee members – if you are interested please contact the group’s secretary.

If any registered members have any concerns about these proposals please contact us before 30th June.  Otherwise these proposals will be deemed effective from that date.

We will be happy to receive any questions and comments from both registered members and supporters within this period or at any other time.

Contact us at ask@ledburyfoodgroup.org or phone 01531 633637

Griff Holliday

Secretary, Ledbury Food Group

8th June 2020

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June Recipe – Blackcurrant Plate Pie

Pastry:

225g. Self-raising flour
100g. cold butter, cubed
2 tbsps. caster sugar
2 – 3 tbsps. very cold water

Filling:  

300g. blackcurrants
125 – 150g. caster sugar
Cornflour and semolina (see notes)

Egg white to glaze

Method

Make the pastry by rubbing the cold butter into the flour with your fingertips (or use the food processor).  Add the water gradually (you might need an extra tablespoon).  Bring the pastry together and cut into 2 halves.  Roll one half out and place on the pie plate (see notes).

Mix the blackcurrants with a couple of tablespoons of sieved cornflour.  Sprinkle the base with semolina and top with the blackcurrants.  Do not go right up to the edge.  Paint the edge with either egg white or yolk to seal and place the other rolled out pastry half on top.  Seal by pressing the edges together.  Cut a slit in the top to allow the steam to escape.  Paint the egg white on the pastry and I sprinkle a little more caster sugar over.  Bake at 180 for 25 minutes.  Serve warm or cold with cream or ice cream.

Tips

I use my Mother’s pyrex plate to cook this on.  It measures 9 inches or 23 cms.  I believe you can easily buy enamel pie plates from most kitchen shops or  I think Wellworthit.  I have 3 pyrex plates which belonged to my late Mother.

The recipe uses self raising flour and it works so keep to that.  I haven’t rested the pastry when I have made it and it has rolled out easily and successfully.  I have had a small amount leftover, enough to make about 4 jam tarts!  I haven’t stored my pie in the fridge as I think this tends to make the pastry go soggy but it has kept well for about 4 days out of the fridge, even in the hot weather.

The cornflour absorbs some of the juice the blackcurrants leach out.  My Mother was taught the semolina trick by a Scottish friend and it helps prevent soggy bottoms and keeps the pastry crisp. 

You could use this recipe for other fruit, some of which e.g. apples you would have to slightly cook first I think.  I have used frozen blackcurrants (defrosted) as I had a lot in my freezer, donated by a kind neighbour. 

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Ledbury Country Market – now accepting orders!

The Ledbury Country Market has announced that from this week (w/c Monday 11th May) it is accepting orders for collection on Friday mornings in Ledbury.

The Market is offering the following products:

  • cakes and other baked goods
  • savoury goods
  • charcuterie
  • eggs
  • honey
  • apple juice
  • jellies – marmalades – jams – chutneys
  • plants and herbs
  • vegetables

They hope to provide flowers soon.

To register your interest in this new service and pick up an order form visit www.ledburycountrymarket.co.uk or find out more at 01684 540595.

Orders will need to be placed by email to orders@ledburycountymarket.co.uk by Tuesday evening.  They will be available for collection on the coming Friday at St Katherine’s Hall, Ledbury between 10.30 and noon.  Please pay by card on collection of your order.

For those living locally who must isolate, delivery of orders may be possible – please check.

Ledbury Country Market is part of the nationwide organisation, Country Markets Limited, and also a member of the Herefordshire Country Markets Society Limited.

For other information please visit the Local  Food Information page >>

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May Recipe – Bangin’ Beetroot Burger

Makes 4 large or 6 smaller burgers

400g. tin of kidney beans drained and rinsed
6 chestnut mushrooms
2 raw beetroot, peeled and grated
1 carrot, peeled and grated
1 red onion, roughly chopped
50g. / 2ozs. smoked cheese, grated
1/2 bunch of parsley, roughly chopped
1 tsp. gd. cumin
1/2 tsp. smoked paprika
4 tbsps. olive oil
150g. breadcrumbs

To serve:

burger buns
lettuce leaves
fresh tomato and tomato relish
toasted pine nuts

Place the drained kidney beans in a saucepan and cover with water.  Boil for 8 minutes before draining and cooling them and then tip into a food processor.

Add the mushrooms, beetroot, carrot, red onion, smoked cheese, parsley, cumin and paprika.  Blitz until everything is well mixed, a few chunks here and there is fine.

Pour a tablespoon of oil into a large frying pan and when the oil is hot tip the mixture into the pan and fry it for about 10 minutes on a medium heat.  By this time the mixture will be releasing quite a bit of liquid.  Tip this away and put the mixture in a bowl.

When it has cooled tip in the breadcrumbs and mix it all together – your hands are best for this.    It should all clump together.  Divide the mixture into the number of burgers you require  and form patties using your hands.  Shape isn’t important but an even thickness is.  Place on baking parchment and a plate and firm up, uncovered, in the fridge for at least 20 minutes.

Heat a griddle pan or frying pan, remove burgers from the fridge and brush lightly on both sides with oil.  Carefully place in the pan and cook for 3 – 4 minutes on each side.

Toast the burger buns in the same pan and construct your burgers using lettuce, tomato, relish, pine nuts and extra smoked cheese if required.

If you possess a food processor you will be able to grate your vegetables in this as well as process the mixture, but if you do not you will have to use a box grater and a potato masher.  Make sure if you are not using a processor that you chop the onion finely.  Obviously it is up to you what you choose to serve with the burger, the recipe is making suggestions.  Enjoy…

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Support our local cider makers!

This May holiday weekend should have been the Big Apple’s thirtieth year of running Blossomtime in Putley, but sadly it won’t be happening this year.  This annual opportunity to enjoy the orchards full of apple blossom and to taste many different local ciders, perries and apple juices has become an established part of the calendar in this corner of Herefordshire. 

The new product from last year’s harvest is becoming ready to drink – and there’s no stopping it!  Many craft makers depend on local events and tourism and hospitality businesses to sell their cider, perry and apple juice – and so they are taking a big hit from lockdown. 

This year’s blossom is the start of next year’s cider – but first there is a need to sell last year’s stock.  Normally, Putley Parish Hall would have been heaving with visitors buying cider, perry and apple juice.  The nine producers who had arranged to be there have been working hard to find extra ways to make their drinks available within the licensing laws – whether that is through online orders, local deliveries, click and collect, farm shops and village stores.  

So the Big Apple is supporting them through a special information area on their website at https://www.bigapple.org.uk/blossomtime-2020/.  Many regular Big Apple venues are to be found there including Once Upon a Tree, Gregg’s Pit, Woodredding Farm, Pope’s Perry, Yew Tree Farm and Jus Apple Juice.  And two special guests who each won awards at last year’s Big Apple Cider and Perry Trials: Bartestree Cider, last year’s Champion Perrymaker, and Halfpenny Green Cider, winner of the bottle fermented/conditioned cider.  So please support our local makers.  Take a look to find out how you can get hold of your favourite tipple – or try something new – or better still, try several! 

This piece has been provided by the Big Apple Association

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Sorry, the 2020 Ledbury Celebration is cancelled

We have been forced to cancel this year’s Ledbury Celebration – Ledbury’s annual food festival featuring local food and drink, poetry, music and heritage – due to be held on Sunday 12 July 2020.

As a voluntary organisation with no financial reserves and dependent on the generosity of a number of sponsors, we have to do this before we start incurring expenditure and effort on an event which sadly now looks very unlikely to be allowed to happen in July.

We recognise the value this popular event provides to our local food and drink producers in presenting their special products to a wider community, and are very sorry that we cannot provide support via this event.

Our grateful thanks go to our many partners and sponsors who confirmed their support for the 2020 event.  We hope to be back with a Ledbury Celebration in 2021!

Given the current difficult circumstances, we will continue to publicise the availability of locally produced and retailed produce in Ledbury and district in the Blog section of our website.   Please let us know if you have information on this that others might appreciate. You can contact us at ask@ledburyfoodgroup.org.

Please also support our local Ledbury Food Bank who continue to do a sterling job with valued help from some local producers – details at www.ledburyfoodbank.org.

…and if you or someone you know is interested in helping as a worker with this year’s fruit harvest, some local opportunities are listed at www.britishsummerfruits.co.uk/jobs.

Keep safe!

The Ledbury Celebration in 2019

© Ledbury Food Group 2014-25