TALKING SPELT
DAN LEPARD
our shop and cafe at
kilver court
Sharpham Park Monthly Newsletter - May
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Welcome back to Sharpham Park and our May news. After a mixture of April showers and glorious sunshine the farm has burst into life. Our cattle are munching on thick spring grass after being shut in all winter but the weeds have also started growing and seeding, which is tricky on an organic farm. The spelt is looking fantastic and relatively weed free except for our biggest enemy, charlock, which we will have to hand-rogue again. Our soil phosphate levels were low last autumn so we have been spreading an organic seaweed mix which seems to have had a immediate effect on the colour and vigour of the crop, let's hope it comes through in yield as well.
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The pond has become home to lots of attractive visitors. These swans are enjoying a romantic sunset having decided to spend the warm months here at Sharpham Park along with the ducklings.
 Our new German Short haired Pointer has taken to retrieving large rocks from the bottom of the Mill Pond and looks more like a submarine than surface animal. Her pointing and retrieving skills are coming on well, only hampered by lack of training from her master!
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Our stags are just dropping their antlers, which is an extraordinary sight and must be quite bewildering for them as they size up for a tussle to suddenly find they have lost their only weapons. This photo shows Harold, our mature stag, in all his glory.
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Other news: Sharpham Park has hit central London, with newly developed areas in Selfridges and Harvey Nichols foodhalls. Yet another reason to visit Oxford Street and Knightsbridge!
Website offer: Cinnamon & Walnut biscuits and Spicy Tomato bites with 20% off – yummy!
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| The 3 Minute Bread Recipe | |||||||
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Ingredients:
500g refined spelt flour 10g fast-action dried yeast
½ teaspoon sea salt
55g sunflower seeds
55g sesame seeds
55g linseeds
500ml warm water
Method:
Preheat the oven to 200°C. Combine all the ingredients in a bowl, adding the water last. Mix well, and then turn the dough into a greased 900g loaf tin. Put in the oven immediately and bake for 1 hour, until the loaf has risen, lifts out of the tin easily, and sounds hollow when tapped underneath. Take the loaf out of the tin, and then put it back in the oven for 5–10 minutes to crisp up the sides and base. Remove from the oven and leave to cool on a wire rack. Try substituting a different mix of seeds and nuts or just try using our Sharpham Park Seeded Flour (recipe on the bag)!
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| If you cannot view this newsletter click here to view online Sharpham Park, Near Glastonbury, Somerset. BA16 9SA - Telephone: 01458 844080 - Email:info@sharphampark.com |
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