An extremely rare opportunity to buy an approx 2.77 acre field of Grade 1 agricultural land presently designated as Greenbelt and laid down to grass.
Located just off the A565 dual carriageway at Banks roundabout, the land benefits from being easily accessed from Banks, Crossens, Tarleton, Southport and beyond.
The field is a rectangular shaped plot accessed from Gravel Lane on the eastern boundary. A band of sapling trees have been established to the rear (west) of the field to create habitat and a shelter belt. To the north a row of hybrid willow has been established on the boundary. Click here for google maps
The plot has a metered water supply in place. There is no electrical connection but it is understood that the mains supply is nearby.
Ideal for agricultural use or as a smallholding. The plot may also be desirable as an investment plot subject to achieving the necessary permissions.
It makes you wonder just who does not know how dangerous sky lanterns can be yet we still get them landing in grazing land.
Today’s find was of the dreaded bamboo and wire construction which landed on fields grazed by sheep.
I only wish I knew who had sent this beautiful paper lantern up into the evening sky not knowing (or caring) where it would come down, what it might set fire to or what unsuspecting animal it might maim (or kill) could be traced so that I could thank them in person probably by shaking them warmly by the throat.
Last year it was 5000 trees on 11 acres at Banks and this year the plan is for some 2500 trees to be planted on a field off Becconsall Lane in Hesketh Bank. The saplings were delivered this morning so now it is race against time to get the bare rooted plants into the ground before they dry out.
As the ground is still very very wet, the trees, stakes and guards have all been moved onto site with the low ground pressure trailer and a compact tractor.
Ready to go – tree planting 2017
As we passed the recently restored ‘bomb hole’ pond, two Snipe got up from the rushes on the pond edge . I have not seen snipe in these fields for the twenty two years we have been here so that was noteworthy.
Distributing the stakes and tree guards around the plot without doing damage is very difficult when it is so wet. Our small compact tractor with grass tyres was again used but this time with some pallet forks fitted rather than a trailer. To minimise the impact the front weights were removed which meant additional trips but really did minimise the ruts left. After the next (seemingly inevitable) downpour there was little evidence left of a tractor being on the field.
It will be 10-15 years before this new coppice plantation will become productive so it is not a short term project. It will eventually provide a source of timber for traditional woodland crafts, wood chunks for flavoured smoke for food smokers and BBQ’s (WoodChunks.co.uk), fuel for wood fired pizza ovens and firewood (CarbonNeutralFuel.co.uk) but, in the mean time, the growing trees will store carbon, will provide a home for wildlife, absorb air pollution, help reduce water flow/flood risk into the Douglas and Ribble and help river water quality by absorbing any nitrogen run off from the sheep grazing on the higher land.
Well that’s another year of big pumpkins over and, it is fair to say, Halloween gets bigger every year. The professional carvers took more than ever of our large pumpkins but the giant pumpkins remain in a very niche market. I think how difficult they are to handle is one reason but the other is that most giant pumpkins are not what people recognise as a pumpkin; the heaviest are all big flat and white/grey or at best yellow. I have been trying to select and breed giant pumpkin seed to retain the (pallet) size but round and orange and this year that came good.
By chance, I grew enough seed pumpkins on the same cross breeding as this beauty for ‘Mark’s big orange giant pumpkin seed’ to be made available for sale for the first time. Sales have been steady but encouraging; there are obviously more people out there wanting to grow such a pumpkin than I thought!
We still did a more conventional giant (a ‘just in case’ backup) and, after it had been through makeup, you might have seen it on the Halloween episode of ITV’s Loose Women.
It was a very good size (it would have won at Malvern) and shape but, for me, lacks the colour for a good display pumpkin.
The other noticeable development this season was the exponential demand for ‘Pumpkin Picking’ where children get all togged up and select their pumpkin directly from a field. The weather was dreadful yet the demand remained constant; pumpkin picking is now most definitely on the calendar as a must do family activity when you have kids of a certain age. It is a high volume business with bigger infrastructure requirements than you would imagine so whilst we could make more of this, with Windmill Animal Farm only down the road who are geared up to offer a great pumpkin picking experience and much more, we point our pumpkin picking customers towards them whilst we stick to our specialist giant pumpkins, large carving pumpkins and heritage eating pumpkins for the foreseeable but I have a feeling we may need to review this. Selecting a pumpkin from the yard may not be enough!
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.
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!
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.
Stuart from Southport is a new customer. Stuart has specific requirements for his 10 hour smoked brisket and he came to see if we could meet his needs. The answer is of course ‘yes’ but that isn’t what prompts this post.
Talking to Stuart made me realise that I don’t think we have ever had the same request twice… every smoker seems to have their very own ‘ideal’ as to how their wood is presented:
Full branch logs
Chunks – bark on
Chunks – bark off
Branch chunks with brash
Branch chunks without brash
Single species sawdust
Perm any of the above with the ideal length of wood which obviously varies with each smoker and then perm all the above with the degree to which it has been seasoned; Fresh cut, partially seasoned or fully seasoned.
That’s the wood sorted then. Next is how it is used… hot smoke, cold smoke, 100% selected species, chunks/chips on charcoal, mixed hardwood chunks with selected species added at half time, one burn, multiple burns, top up burn, soaked or burned dry etc etc etc.
This isn’t a problem but it was a bit of a revelation in that it became obvious that we cannot stock all permutations!
Whilst we will continue to carry stock of our most popular wood smoking chunks and chips, rather than feel guilty about never having their ‘perfect’ woods immediately to hand, what this we can do is to note our customer preferences and advise them on an individual basis when woods arise that match their criteria.
Hence, here is a crate of logs for Stuart. Half of the crate is made up of Cherry logs and the other half is Oak logs. Both are only partially seasoned and they have been cut to 10″ long i.e. Exactly what Stuart asked for.
Thank you Stuart. Your order has probably helped me more than you!