2 Jan 2012 | 0 comments

What a difference a year makes! This time last year we were putting up poly-tunnel frames with shivering hands and were used to working on frozen ground. This year however it is a surprise to see a frost in the morning and have still only had a handful, with the lowest temperature being –4 ºC compared to lows of –12 ºC last winter. Perhaps we have all that to look forward to – winter does tend to drag on as a grower or gardener. The turn of the year always brings excitement as the seed orders are completed and planning for the year ahead is finalised. Realistically though, seed sowing doesn’t start for us until mid-February. So we have to curb our enthusiasm and get on with the jobs that we don’t have time to do during the rest of the year. Cutting bean poles, sorting out our new solar panel shed, cleaning the propagation tunnel, servicing machinery and the like are all on the to-do list.

As the mild weather continues so does leaf production of the salad plants in the tunnel and purple sprouting broccoli has started to sprout too. Our autumn sown broad beans germinated whilst we were away but were also plucked from the ground by birds – there are plenty of other opportunities for re-sowing, but it is always frustrating when pests win the battle. On a plus note, and an update on our pigs – we have chorizo, salami and cured loins (Spanish lomo style) hanging in the back of our van!


2 Jan 2012 | 0 comments

Here's my favourite Winter dressing that I have been using abundantly on Ash & Kate's wonderful variety of green leaves still growing in the tunnels.  There are still plenty of stored root vegetables to turn into soups. One of my favourites are Jerusalem artichokes, they are easy to grow, cheap to buy and make a delicious, simple soup

Fig balsamic dressing

10 soaked figs (plus soak water)

1 ½ fl oz  balsamic vinegar

6 fl oz olive oil

¼ small fresh chili

½ teaspoon salt, 1 teaspoon lemon juice, ¼ teaspoon black pepper


Blend until smooth, adding soak water if necessary.

Keeps well in the fridge for a week

Artichoke soup

Serves 4

2 lb Jerusalem artichokes – peeled and roughly cubed

2 onions peeled and chopped

2 carrots roughly chopped

1 clove of garlic chopped

3 sage leaves

1 bay leaf

2  pints  vegetable stock

Put all the ingredients into a large saucepan and simmer until the vegetables are soft about 30 minutes.  Blend in a food processor until smooth. (you can remove the sage & bay leaves if you prefer – I always leave them in) Return to the pan, warm through & season well with black pepper. Pour into bowls.

Delicious with chopped toasted almonds on top.


Daphne Lambert is in residence in the dairy at Trill

5 Dec 2011 | 0 comments

We’re delighted that Daphne Lambert, cook and founder of Greencuisine, is joining us to create & share food with all the people that spend time at Trill. 

Daphne has pioneered an approach to sustainable nutrition, which makes a lasting difference to the way people think about food. Her work at Trill will help deepen our understanding of how our choice of food reflects our relationship with nature.