Inside the Winter Hamper: Trill Tomato Seeds

3 Nov 2017 | 0 comments

Trill Tomato Seeds are part of the Trill Winter Hamper

Ash and Kate run the Trill Farm Garden. They have a 2.5 acre plot at Trill Farm where they grow salad and vegetables. They harvest around three tonnes of salad a year, growing over 80 different varieties of leaf and flower for the mix. The tomato seeds in our Winter Hamper were selected from the plants at Trill Farm. Here’s a few words from Ash...

Tomatoes

Being growers, and myself a son of growers, tomatoes have always been a luxury to us only available in the summer months. This is rather unusual in an age where everything is accessible to us whenever we want it, including tomatoes in the depths of winter. They are a true symbol of summer and something we always look forward to, from sowing the seed in February, to pricking out the plants in March and planting them in April. As the plants grow and we handle them more, the smell is very evocative, and takes me back to being a child and walking through the large glasshouses of tomatoes that my parents grew.

Tomatoes are also one of those crops that vary greatly in flavour, shape and colour and there are still a huge number of different varieties available to grow. However, some are becoming rarer, and since hybridisation of seed in the early part of the 20th century they have succumbed to the fate of many other seed varieties which are not seen to be commercial varieties and therefore not worth registering and saving. This is where small growers who are interested in diversity can step in and keep some of these old varieties alive by selecting the best plants each year and saving seed from them. Diversity is key to resilience as a grower, and the more different crops that we can grow and different varieties within those crops, the greater our resilience is to failures caused by weather, pests and diseases.

The seeds in the winter hamper have been selected from plants at Trill Farm.

Trill Farm Winter hamper is now available to pre-order from our online shop.

Daphne's Buckwheat Breakfast Bowl

4 Mar 2017 | 0 comments

Daphne Lambert is an award-winning chef, author and founding member and director of Greencuisine Trust, an educational charity, set up to rethink our relationship to food. She is an expert in the field of health and nutrition and has many years of experience in helping people achieve optimum health. Daphne also leads seasonal nutritional weekend retreats at Trill called Living Nutrition, exploring the relationship between land, food, health and vitality.

Living Nutrition is a series of relaxing, practical and educational cooking courses held four times per year. Each weekend focuses on a different aspect of health - digestion, circulatory system, immunity and the importance of water; and on foraging for and cooking the current seasonal foods in the garden, hedgerows, woods and meadows.

The weekends build up a complete picture on how best to harmonise with the changing seasons and a deeper understanding of how the foods we choose to eat make a difference to the health of the environment and the individual.

Here's one of Daphne's delicious breakfast recipe recommendations from the upcoming Spring retreat: 


Sprouted Buckwheat Breakfast with Rhubarb

- Serves 1

Ingredients

  • handful of sprouted buckwheat
  • 1 tablespoon hemp seeds
  • 1 dessertspoon pumpkin seeds
  • 1 dessertspoon sunflower seeds
  • 110g almond milk
  • 1 teaspoon honey
  • 2 tablespoons poached rhubarb
  • 1 tablespoon ground flax

Method

Soak the buckwheat and seeds with the honey in the almond milk or overnight. The next morning add the rhubarb. Serve topped with ground flax.

 

Want to join Daphne on the next Spring Living Nutrition weekend retreat? Book here.

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