Saturday 11th September 2010

Hello everyone,

Pat found this very interesting website this week, it's basically a challenge to only eat food from within a range of 30 miles from your home for 30 days  http://transitionvalley.ning.com/events/30-miles-for-30-days-over

You can be sure that everything sold at Orford Country Market is grown or produced well within 30 miles.

Food within 30 miles can be easily achieved in a village like Orford.  Staples at the village store, anything fishy or smoked from Richardson's, Pinney's or Brinkley's Fish Shed, as well as all the local, fresh produce from Orford Country Market.  Everything from bread, vegetables, fresh meat, cakes, pastries, preserves and eggs.  At the right time of year there's also honey from Gedgrave.  Slightly further afield (about a couple of miles) fruit juice from High House Farm.  And I'm bound to have missed someone out so my apologies.

To help start you off let me tempt you with .......

Sponges (Plain/chocolate/coffee and walnut) ~ Buns (Plain/chocolate/coffee and walnut) ~ Cherry and almond cakes ~ Bramble cakes ~ Jam tarts ~ Iced marmalade cakes ~ Chocolate brownies ~ Usual awesome selection of absolutely lovely fresh breads and pastry ~ Brownies & Blondies (sounds intriguing) ~ Cheese & olive scones ~ White choc fudge ~ Spicy fruit loaf  ~ Pear and almond cake ~ Cheese, courgette tomato muffins ~ Breakfast muffins ~ Honey cake ~ Orange Madeira cake ~ Crunchy top lemon cakes ~ Coconut & lime cake ~ Apple & walnut cake ~ Plum, lemon and almond cake ~ Butter shortbread ~ Double chocolate cake

Various quiches ~ Scotch eggs ~ Sausage & onion pies ~ Lasagnes (Beef/Vegetable) ~ Cottage pies ~ Black olive tapanade ~ Hummus

Leg of pork joints ~ Sausages ~ Gammon steaks

Wild plum jam ~ Lemon curd

From Marlene:
This weeks recipe is for using round courgettes ~ 'Courgette Wedges with Anchovy Mayonnaise'.

Summer squash tastes good sliced and fried.   Courgettes are best eaten raw or dry fried to combat the soft texture. They lighten up a plate sliced thinnly with a potatoe peeler and sprinkled with lemon zest. The combination of both green and yellow looks lovely.

Our french bean colours are also very seasonal now with the mix of pale yellow, mottled green and deep purple. Unfortunately the purple will turn green on cooking unless you fry or steam with the lid off the pan. If you are preparing a bean salad, plunging into cold water as soon as al dente will help. They look glorious on a bed of spinach and sprinkled with an oil based dressing !!


Also craft items from Tracy's woolly wonders ~ Cushions ~ Lavender bags
See you tomorrow
Jenny