As do many guest houses, we make the claim that we source as many of our breakfast ingredients as locally as possible. I was thinking about this the other day and wondered (to myself) what is 'local'? Does it mean it comes from a 5 mile, 10 mile, or 50 mile radius? Or perhaps it means regional? Whatever it means, I thought it would be a good idea to explain a bit about some of the produce we use on our breakfast menu.
The eggs come from a farm about half an hour's drive up the A1. They are properly free range and delicious. The yolks vary in colour, which I think is a good sign, and they cook beautifully. The yolks have body and the whites are firm and tight showing their freshness. Supermarket eggs tend to have yolks of exactly the same colour - achieved by giving the chicken feed with a colourant added.
The bacon is home cured by the local butcher, who also makes the sausages and black pudding. The sausages are full of meat and have so little fat that I usually brush with olive oil before cooking them.
The bread is wonderful. It is comes from an artisan baker on the Ford & Etal Estate, near Berwick - www.greatnorthumberlandbread.co.uk. The bread is made using natural long term ferments and sourdough and is then baked in a home built, woodfired oven. It is proper bread and it tastes like nothing you can buy at the supermarket. The oven is now fired entirely by wood from the estate, and virtually all the flour used is from the local farm(s). The great thing about this bread is that you know it is made in the traditional way, which has a lot of health benefits - and the taste is fantastic. It doesn't contain the additives and improvers and 'enhancers' that a lot of bread does, some of which never make their way onto the ingredients label! Traditionally made bread is also less likely to cause wheat intolerance, although for those with coeliac disease, wheat-based bread is still not suitable, however it is made.
Tuesday, 19 August 2008
Sunday, 20 July 2008
Hay Meadows in the Cheviots
Although the weather was unpredictable last week, I was fortunate to choose a bright, but windy, day to re-visit some hay meadows at Barrowburn. I had first gone there on a beautifully peaceful, sunny evening in June for a talk by the National Parks Officer responsible for developping these hay meadows. The road to Barrowburn follows the river Coquet (as in Coquetdale) and is near the head of a long, sinuous valley, through MOD land. Signs warning not to touch any metal objects you come across and the red flags flying on the hill sides might put some people off, as it is within the Otterburn ranges - althought he grazing sheep and cattle seem to cope well. Indeed, on my first visit, I began to wonder if I had taken a wrong turning as the single lane road (with passing places) went on and on. Perseverance paid and the car park near the end of this rather long 'no-through' road signalled that I was in the right place.
The peace and tranquillity are almost tangible. (The peace is enhanced by the fact that there is no mobile signal here - but BT still have a phone box). The valley is magnificent and the hay meadows developping well. In June they were very colourful, with wood cranesbills, yellow rattles, and pignuts, but these are now seeding and so they are not as colourful as before. But, getting down and close, you can still see plenty of eyebrights, yarrow is coming through and along the banks of the river wild thyme is growing.
From the car park, it is possible to walk further up the valley, or to go mountain biking, and best of all, the farm at Barrowburn now has a tea room. I can highly recommend the scones - proper home baking and absolutely delicious, as was the pot of fresh coffee.
The drive to Barrowburn from Alnwick is a delight in itself, passing through moorland and valleys, picturesque villages (such as Harbottle and Alwinton) and ruined castles, along almost empty country roads. A grand day out!
Thursday, 10 July 2008
Remembered Remedies of Northumberland
Well, its finally published - my book, that is. And I am so pleased to have reached this stage. It is available on Amazon but it would be quicker (and the same price) to contact me at Bondgate House.
Researching the book was a fascinating experience and I learnt a lot along the way. There were many interesting aspects to the writing, and one that stands out in my mind was reading correspondence and papers at the Kew Garden Archive in London, relating particularly to herb collecting during the second world war. Herb growing and wild herb collecting was a vital part of maintaining 'drug' supplies during the war and a huge country-wide organisational effort was set-up to oversee and manage this. Apparently, in the north east, we have the best rose hips in the country for making rose hip syrup - with the highest Vitamin C content.
Many of the remedies given to me for the book are based on readily available foods in the kitchen or plants growing in the wild - onions, turnips, cabbage, comfrey leaf, and nettles; others are either no longer used or no longer available - such as spider's web, Virol, and Scott's Emulsion. What is striking was the degree of self-sufficiency in managing illness in the home, in the days before the NHS - hence the use of kitchen staples and locally available plants. We seem to have lost a lot of that knowledge and confidence in such 'home treatments', and so many remedies are dismissed as old wives tales. Honey was a remedy given to me to speed healing by spreading onto cuts and wounds, and it is now being used in some hospitals as a dressing for slow healing wounds and ulcers. Indeed recent research in Ireland has found that honey is effective against the MRSA bacteria. So much for that 'old wives tale'!
Researching the book was a fascinating experience and I learnt a lot along the way. There were many interesting aspects to the writing, and one that stands out in my mind was reading correspondence and papers at the Kew Garden Archive in London, relating particularly to herb collecting during the second world war. Herb growing and wild herb collecting was a vital part of maintaining 'drug' supplies during the war and a huge country-wide organisational effort was set-up to oversee and manage this. Apparently, in the north east, we have the best rose hips in the country for making rose hip syrup - with the highest Vitamin C content.
Many of the remedies given to me for the book are based on readily available foods in the kitchen or plants growing in the wild - onions, turnips, cabbage, comfrey leaf, and nettles; others are either no longer used or no longer available - such as spider's web, Virol, and Scott's Emulsion. What is striking was the degree of self-sufficiency in managing illness in the home, in the days before the NHS - hence the use of kitchen staples and locally available plants. We seem to have lost a lot of that knowledge and confidence in such 'home treatments', and so many remedies are dismissed as old wives tales. Honey was a remedy given to me to speed healing by spreading onto cuts and wounds, and it is now being used in some hospitals as a dressing for slow healing wounds and ulcers. Indeed recent research in Ireland has found that honey is effective against the MRSA bacteria. So much for that 'old wives tale'!
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