Putley is preparing for the annual celebration of its orchards, which this year will take place on Sunday 6th and Monday 7th May. Blossomtime in Putley is centred on a cider tasting in the village hall, based on entries from the Big Apple Cider and Perry Trials with over 150 ciders and perries available to taste – including our highest ever number of dry ciders.
Together with its surrounding parishes, Putley is famous for its orchards, and the mix of dessert and cider fruit means that there will be blossom somewhere at this time of year. Visitors can walk through the orchards, taste the ciders, enjoy a home-made lunch or tea – and discover for themselves why orchards are special places and apples matter to us all. On Monday morning, the Skittery family will welcome visitors to see how Jus, their award winning single variety apple juice, is made at Birchall Farm in Aylton. Continue reading “Blossomtime in Putley with The Big Apple Sunday 6th and Monday 7th May 2018”
Ledbury Food Group’s eagerly awaited photographic exhibition “A Fruit Farming Year: Nature and Nurture”, featuring photos by local photographer Pat Strauss, will be on display from 26 May – 9 June in the Panelled Room of the Master’s House.
Ledbury Food Group arranged for Pat to visited the family-run modern commercial orchards of Castle Fruit Farm throughout one farming year. Expecting perhaps a simple cycle of planting, growing and picking, we discover instead a myriad of diverse but interconnected activities. In winter, when the countryside appears dormant, we see workers juggling the weather to plant and protect young trees, alongside bird netting and counting, and putting up nesting boxes. Migrating birds are orchard “workers” too, clearing pests and cleaning up unharvested fruit.
Many will have been disappointed by the recent closure of Gladwyn’s greengrocery shop in New Street Ledbury at the end of February as a result of the retirement from the business of the proprietors. Gladwyn’s were good at sourcing as much local produce as possible, and offered paper (not plastic) bags, bird food and amazing free range eggs. One of our members wrote to us about the eggs:
… some of which were so large they didn’t fit in normal egg boxes. I hope you can find out who actually supplied them with these lovely eggs, so I can continue to buy them.
I am sure you all know that a terrine is served as a starter and this one would freeze quite successfully after it has been chilled in the fridge. I would normally serve a terrine with toast and some salad leaves but this is entirely up to you. Two of our local butchers have venison available and would, I am sure, mince it for you if asked and you do not have the necessary equipment. Continue reading “March Recipe – Terrine of Venison with Juniper and Pistachio Nuts”