First prize at the Hesketh Bank Village Show for my ‘Harvest Circle’ creation. I’ve never done any flower arranging before but I couldn’t miss out on the chance to include logs, pumpkins and wreaths so very pleased with coming first!
Slices of our home grown Silver Birch made up the base with a simple squash centrepiece with a pine cone, barley, cotoneaster and ivy decorations.
Ecologists wanted for Hesketh Bank pond restoration project.
Ponds and scrapes provide environments in farmland for aquatic biodiversity covering plants, invertebrates, amphibians, fishes, and mammals. Many farm ponds in the area have already been lost to modern agricultural practices.
Our own derelict ponds have now been cleared of most of the overhanging trees, scrub, scrap and general detritus and the next phase will be the digger work. A habitat survey has been completed earlier this year to provide a baseline but if anyone is interested in following, monitoring or documenting the changes to the habitat and ecology they would be very welcome.
We are particularly keen to take a scientific approach to steering the re-establishment of these farm ponds and measure wherever possible the influence of pond restoration and management on the biodiversity in both the ponds themselves and the surrounding area. We ourselves have no previous experience in doing any of this but have sought advice from the UCL Pond Restoration Research Group, Freshwater Habitats Trust and the RSPB.
Grants or any other source of financial assistance have not been identified but we are pushing ahead on a very limited budget rather than wait any longer.
This opportunity to be involved may be of interest to any Ecology and Conservation Management students or Geography students as a as a case study or basis of a dissertation but the offer is also open to local amateurs / enthusiasts to have an input or just people who might be interested in volunteering as and when a bit of help is required. Please email firstname.lastname@example.org with your contact details for more information.
Please, please share this post with anyone individuals or organisations who you feel might be interested in getting involved from the outset.
The dreadful weather this morning put paid to any outside jobs which was bad news for the pumpkins but good news for one of our local florists. She has been patiently waiting for a selection of premium Silver Birch ‘display’ logs to use in wedding features and flower arrangements.
I’ve cut many more than she will probably need to allow her a good choice. Any rejected will probably end up as blanks for the kids to paint up as log Santa’s or table numbers for restaurants or weddings.
It has been a while but beech is back in stock. Some will end up being sold amongst the mixed hardwood firewood but the bulk of this tree will be used for serving boards & platters, logs and heartwood wood chunks for smoking food and walking stick handles.
The bulk of the branches have been processed into branch wood chunks for use on BBQ’s and smokers but we have kept a few of the more interesting naturally formed branches for our stick making friends.
Over the last few weeks the main vines have achieved the most desirable length for the production of a giant pumpkin and the selected female flowers cross pollinated with it’s carefully chosen suitor. A couple of pumpkins have now set and are definitely on their way to becoming a massive pumpkin for display or carving.
Rosemary is in demand not only for use in its conventional form but also as a flavouring for outdoor cooking on BBQ’s and Smokers. The sticks are placed directly onto the fire and the resulting smoke flavours the food whilst the skewers are used instead of bamboo and (supposedly) imparts some flavour whilst cooking.
We have stuck with our favourite beans ‘Ferrari’, a dwarf French bean which produces a good crop of tender beans and keeps on doing so for such a long time.
Our polytunnel tomato plants are a mixed bag this year with the stalwart varieties ‘Shirley’ and Gardener’s Delight doing really well, ‘Roma’ is just about OK with ‘Grande’ looking a bit under the weather.
I was asked to try and germinate a very old pack of seeds with a view to redistributing fresh seeds at the end of the season. The unfortunatly named ‘Cow’s Tit’ plants are doing well (a heritage paste variety) so we should have some to send back at the end of the year.
We have cut back on the number of Jalapeno plants this year to make way for having a go at the large (competition large) pepper plants grown from some very rare seeds kindly given to me. I have no idea how big these things will get but there are a couple that are presently as big as the largest found in a Supermarket. I have removed a few and they taste good as well so it isn’t all for show!
Our favourite ‘Socrates’ cucumber is again performing well and providing a very stable harvest of first class fresh cucumbers. This year we are also trying cucumber ‘Poona Kheera’ a variety originally from Poona, India. Described as an unusual cucumber which matures into what looks like a large russet potato with the smooth-skinned fruits turning from white to golden-yellow to russet brown. I have to admit to trying one at the golden yellow stage and it was really crisp and crunchy. Very nice and, I suspect, would lend itself to being thinly sliced and pickled.
The green beans and chuckie eggs will be lovely with a nice piece of gammon this evening and the Lemongrass, Rosemary, Parsley, Rocket, Jalapeno peppers, Garlic and Cucumbers will go towards a big BBQ tomorrow.
We do like fresh produce and it can’t get any fresher than this!
Like many other things I have been meaning to build an offset smoker for so long, have collected many bits and bobs in readiness but never got around to it.
When I saw ASDA selling of the highly reccomended Oklahoma Joe for the price of a cheap tin replica I jumped at the chance. It was delivered two days later and having watched a few Youtube videos of suggested modifications it was put together with all joints sealed with black high temperature silicone sealant (from Screwfix).
Today was the day to ‘cure’ the beast in readiness for cooking. The book suggest two hours but we will give it an eight hour burn just to be sure.
It will be a good way to learn more about the differences between the flavours that our www.WoodChunks.co.uk impart.
The first item out of the smoker is our home grown garlic. Two hours at 225f on mixed hardwood wood chunks left the garlic bulbs perfectly finished and flavoured.
I think Joe and I are going to get along just fine!
Not a chore I particularly like as I am not a big fan of having my fingers so close to a bandsaw blade but it has to be done; preparing heartwood wood chunks.
The oak is first cut into rings on the bandsaw and then chopped into pieces using an axe. The pieces are then air dried to approx 20% moisture which is ideal for using for smoking food by placing the chunks on top of a charcoal bed. (Our branchwood chunks by contrast are generally used without any charcoal). Both heartwood and branchwood wood chunks are sold on our www.WoodChunks.co.uk website.
Today we also sent out a pack of our Rosemary ‘wood’ which is used by a restaurant customer.
The wood stalks are taken from three year old rosemary plants and are used for both the rub and generating flavoured smoke. The leaves are stripped to use fresh or dried but the oil rich stem wood is used as a flavouring on top of charcoal barbecue briquettes in a smoker.