"TIS the season to be merry: We are a local fruit and vegetable from barrowful. As usual summer treat - beans, strawberries, courgettes, tomatoes, we have new potatoes from our own farm, asparagus from Little Glemham, raspberries from the fence a pit house in Kenton, rhubarb from Bradfield in Essex, and over six different varieties of local salad Ardleigh. Meypal Farm in Kelsale grows small statuettes of organic herbs to nurture at home and we are katsnali for a juicy plums - They may come slightly later in the season this year, thanks to our dry spring.
Soon after last year's FMD outbreak, calving season on the farm run very slow. Thanks to the livestock movement restrictions, our virile bull could not get to its wonderful ladies earlier, as usual, so calving probably will not begin until early July. But new potatoes - made further our glorious sandy, well-drained soil - are coming on nicely and should be ready to eat in June.
Focus on ... Asparagus asparagus season is upon us - hurray. Check based on the handles of freshness when buying and if they are dried or moldy, give them missing. Many people believe thin is beautiful when it comes to asparagus, but fatter stalks taste delicious grilled when: external and internal caramelise will remain fresh and crisp. As to smelling pee debate ... Scientists still can not decide what pisses some rights and some not. It may be that all we digest asparagus to "murcaptan" combined (to what skunks spray, obviously) differently, or that half of us simply do not have the right gene to smell it (just 54 percent of Britons, according to the Journal of Clinical Pharmacology.) Which camp?
Suffolk seasonal food recipe
Pink Prosecco and strawberry trifle
About 8 600 g strawberries 100 g caster sugar juice of 1 lemon 8 sheets gelatin Bottle de Faveri Rosato dry Spumante (£ 13.95) 1 / 2 cup method Chantilly cream cake slice 500 grams of strawberries in the bowl. Add sugar and lemon, cover and place in the Bain Marie for 45 minutes. Strain through muslin. Gelatin leaves, soak in cold water. Strawberries Bring the syrup to simmer, add the gelatin and dissolve. Add Prosecco and leave to cool it down. Place small pieces of sponge at the bottom of 8 champagne flutes. Slice remaining strawberries, strawberry jelly dip into slices and place in flutes. In other mlechitse is cooled and almost set, whisk until frothy and where 3 / 4 fill the flutes with sparkling jelly. Leave to cool it down, bubbles must determine in jelly. Finish with Chantilly cream.
Suffolk food goes to Koza Compare goat's milk for cow's and the first thing you how much it white. The second is quite distinctive breath! But let not your Off - not only goat's milk is very tasty, but because of its small fat globules It's also easier to digest than cow's milk which makes it a great choice for lactose intolerant or sensitive tummies. And occasionally, goat farmers become more creative with their production: The Suffolk Food Hall delicatessen stocks, at least eight varieties of goat cheese - including scrummy Stour Valley smoked cheese, goats, Ticklemore from Devon, and awards from Brinkburn Northumberland - as and local production, goat's milk. And it does not stop there: local goat farmer Warren Goff, based in Abberton, Northern Essex is proud producer of luxury Caprilatte ice cream, with all 36 scents created by the milk of their pedigree "monarch flock 'milk goats. "We wanted to produce an alternative ice cream, which is as good as cow's milk variety," says Warren, who is himself allergic to cow's milk. "We found goats, farmed for three generations: they're happy, well-educated and well fed, and as a result produce the best quality ice cream can be found. Caprilatte won eight national awards ice cream last year - Give it a try ( £ 6,95 for a whole liter) and see what all the fuss about.
For children Take creativity of children with these easy-peasy banana splits. First, make the sauce by melting a large chocolate bar milk chocolate, 25 g butter 25 g sugar, 1 tbsp Golden syrup and splash of milk in Bain Marie. Then halve your banana lengthwise, scoop in icecream (banana and caramel made of local criterion is delicious), pour over hot chocolate sauce and sprinkle with any extras you can find: buttons chocolate, nuts or hundreds and thousands -- THE gaudier the better.
Suffolk have breakfast! With great pleasure to see that our emphasis on local products is Samford Restaurant catch: the recently launched Suffolk region as a whole initiative is encouraging visitors restaurateurs and hoteliers to provide local produce for breakfast. Come and try our "Suffolk Sizzler" or "Farmers Breakfast and enjoy free range eggs from the gate house Flowton, organic mushrooms from Capel St Mary, Suffolk Food Hall Bangers, made in the butchery of our own pigs and bread baked with Helena, our resident master Baker. Breakfast is served between 9 and 11.30am daily.
Suffolk Food is sponsored by the Suffolk Food Hall, Suffolk's leading sites for quality local food. Since opening in May 2007, Suffolk Food Hall quickly established itself as center of excellence of local food. We brought the best food professionals can find under one roof: our own house and fully stocked for free trade in meat range, Crystal Waters fishmongers from Lowestoft; Hamish Johnson cheeses from Framlingham, and bread from local bakers Helena Doy.
Furthermore, we there impressive Deli section, extensive variety of local and British-grown vegetables (fresh and frozen), fine wines to promote wines supported by Nayland, izpecheni fresh cakes and cookies, marinades, a specialist gourmet oils and other facilities, plus a large selection of food supplies must-haves
Banana snack industry goes stale
Not so long ago, the Central Java town of Majenang was famous for being the home of sale pisang, a unique snack made with bananas, but recently the market changed and the local snack industry faded to a fraction of its former success.
Majenang, one of 23 districts in Cilacap regency in the far west of the province - bordering with Banjar and Ciamis regencies in West Java - has about 30 small factories producing the snack.
Before the 1998 economic crisis, there were around 100 such producers, leading Cilacap administration to come up with the idea of making the snack the icon of Majenang.
But with the crisis, the plan hit snags and many cottage industries were forced out of business. More than a decade later, the situation has yet to improve.
"Before the crisis I could sell 2 or 3 tons of fried banana sweets to Jakarta. But things are difficult now," Yayat, a 61-year-old sale pisang business owner, told The Jakarta Post in Majenang.
Today, Yayat produces only about 200 kilograms of sale pisang a month, and 99 percent of this is sold in Majenang. The snacks are sold in 250-gram packages, each costing around Rp 25,000 (US$2).
Another snack producer, Juremi, said that before the crisis she could send 2 tons of sale pisang to Jakarta, Bandung and Surabaya each month.
"Now we only sell sale pisang for the local market," the 60-year-old said.
Juremi said most of the snack producers were struggling to survive.
"What's important is that business survives. If there are buyers in the city, that's enough. Sometimes we get an order from outside the city, but this is unreliable," she said.
"Once, a distributor from outside the city wanted to place an order, but the price he offered was too low to cover our production costs. Rather than suffering losses, we preferred not to take it."
Making sale pisang does not take long. Ripe bananas are cut into slices and dried in the sun.
"If the sun is bright, the bananas will dry out in two days. But in a rainy season like this, it takes about four days," Juremi said.
The dried bananas are then smeared with flour and deep-fried. After being drained, the banana chips are ready to be packaged and sold.
The sale pisang business has supported many, including farmers and traders who sell raw bananas to cottage industries in Majenang, as well as banana snack makers such as Juremi and Yayat, and the vendors.
Majenang district head, Heru Susedyo, said he was aware of the stagnant business situation.
"Sale pisang was once so popular that the Cilacap administration planned to make it the icon of Majenang city, but the plan could not be realized because sales keep decreasing."
http://www.thejakartapost.com/news/2009/03/06/
Sunday 14 December 2008
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