July 2011

What’s new in the weekly boxes? The summer vegetables are coming up now, and you will start to see french beans, tomatoes, courgettes, summer squashes, and mange-tout peas in the bags, as well as cucumbers, broccoli, carrots, potatoes, lettuce, cauliflower, and herbs.

Banc Organics has gratefully received a donation of £5000 from Burns Foundation, the charitable foundation connected to a local business - Burns Pet Nutrition. This is of course wonderful news. We’ve used a part of the money to buy another polytunnel, which we hope to put up at Top Meadow in the next few weeks.

Chefs at the Midsummer Barbeque at Top Meadow

Everyone is welcome to come to our farm day on 30th July at Tir Eithin Farm. If it’s raining that day, we’ll have it on the next day. You can come from 1am to lift potatoes. Bring a picnic – potato printing for the kids! Contact Sue Bilsborough if you’re not sure how to get there (01554 810 894)

Raw Food workshop

On June 3rd four members of Banc Organics got together with another member, Sky Cullen, for her to teach us how to make good food without cooking. It was a real feast, in the sunshine, of delicious food. It included salads with cabbage, cumin, sunflower seeds, garlic, ginger, honey... and a delicious ice cream made with dates and almonds and carob - as good as the best you can buy.

Here's a recipe for Sweet Truffles that you can prepare in a food processor and dress up in little paper frilly cups and give as a gift - if you can resist them yourself. No sugar so they're not only not bad for you - they're very good!

  • 1 cup walnuts
  • 1/2 cup dates
  • 1/2 cup coconut water
  • 4 tablespoons raw carob
  • 1/2 teaspoon salt

Sky started eating raw food only for the benefit of her health and says she's never felt better or had more energy. Sky will do another Raw Food Workshop, perhaps in September.


fresh peas with ham and garlic

Take a few thin slices of dry cured ham (such as Carmarthen ham, or parma ham, or use a few rashers of dry cured streaky bacon), and cut them roughly into little pieces. Blanch some peas (or you could also use broad beans or a mix of beans and peas) in lightly salted boiling water for just 1 minute, then drain. Heat some oil in a small pan and add some fine slices of garlic – a couple of cloves. As soon as this starts to take colour, add the ham. Continue frying for a couple of minutes until the ham is not quite crispy, then add the peas. Saute together for a minute or so, shaking the pan occasionally to mix well. Eat straight away. You can also add the combination to pasta, such as penne, for a more substantial dish. (recipe from Hugh Fearnley-Whittingstall)