Reduce your food miles - buy local!
Some local food producers are listed below. If you sell or produce local food, please let us know to be included.
Stanley’s Farm Shop
Fishers Castle Farm, Harvington Kidderminster
Selection of frozen fruits pastries and other items with no packaging – bring your own. Local fruits and veg in season many grown on the farm itself. Unwrapped fruit and veg - bring your own bags. Pick your own in season too.
Birmingham Road Kidderminster
Locally grown where possible. Loose eggs, unwrapped bread. Wide range of unwrapped fruit and veg.
Bells Farm Shop
Lots of fruit and veg grown on the farm. Pick your own and ready picked. Locally produced milk, dairy and meats.
Worcester Road (A4025) Hartlebury, near Stourport-on-Severn, Worcestershire, DY13 9SA.
Wide range of apples, pears, plums and cherries grown on the farm without chemicals. Many local historic varieties. Juice and other products as available. Buy direct from the farmer in season - bulk or small purchases.
Forest Pig Charcuterie (based at Bell Farm in the Wyre Forest)
Salami and charcuterie made at the farm. Sell online.
Tel: 01299 266771 mobile 07736 619165
Locally grown geese, turkey and goose fat.
WR6 6JJ UK
Locally brewed beers, regular range and seasonal.
Unit 7 Bewdley Craft Centre
Lax Lane, Bewdley
Spring into Summer!
If you haven't already done so, it's the perfect time to sow some food and reap the rewards later. You don't even need a garden, you can grow salads on your windowsill!
Some beans grown up canes in your garden provide height, beauty and later will keep providing food right up until frosts, they also freeze very well. The taste of your own green beans from the freezer on your Christmas table will inspire you to do it every year! Do you want to know more about growing your own food? Contact us for more information email@example.com putting Grow Food in the subject.
+ + + The TK Ultimate Green Cuisine Recipe Booklet + + +
We have produced an 8 page booklet featuring 20 recipes that are- meat free and
- quick & simple to prepare
- use readily available ingredients
- are mainly microwaveable for energy efficiency
Below are a few sample recipes. The booklet is a free PDF download.
To create your own paper booklet simply print page 2 on the reverse of page 1, and page 4 on the reverse of page 3. Put the two sheets together and fold into a booklet.
Download here ...
Sample Recipes from booklet
Makes 2 servings
Finely chop a small onion & 2 cloves crushed garlic & gently fry
- add tin chopped tomatoes
- add drained tin of kidney beans
- add chilli powder or flakes, salt, pepper according to taste
[Optionally, add soya or Quorn mince]
Simmer about 20mins to thicken
Serve with spaghetti, for a sort of spag-bol
or with rice with a fried egg on top
or as a jacket potato filling with grated cheese
Mushroom & Pepper Pasta
Makes two servings
Cook enough fusilli pasta for two. About 200gMeanwhile quarter & de-seed two or three red peppers and grill until skins are blackened. Peel when cool, and slice
Fry about 6 oz mushrooms in olive oil, adding one or two cloves of crushed garlic, salt & pepper.
Add the peppers to the mushrooms & garlic, with more olive oil if necessary. Fry gently for a few minutes.
Mix cooked pasta with mushroom/pepper mixture. Add about 3 oz of grated cheese & mix well. Serve hot.
Makes 4 servings
Gently fry a thinly sliced onion in a pan
Add 2 crushed garlic cloves
After a few minutes add 2 tbsp harissa (adjust for hotness)
and 1/2 tsp cumin powder.
Continue to fry until onion is soft.
Add 350g Quorn chicken pieces
Mix & fry for a minute
Add 75g finely chopped dried apricots
Add a tin chopped tomatoes
Add a yellow pepper, deseeded and chopped
Add a red pepper, deseeded and chopped
Add 400ml boiling vegetable stock
Add salt & pepper and bring to boil, then simmer for 5 mins
Add a tin of drained chickpeas plus 3 or 4 chopped fresh tomatoes and simmer for a few minutes.
Add 200ml boiling water to 200g couscous, add 1 tbsp olive oil, 1/2 tsp salt, stir and leave to swell (best in a plastic jug to keep in the heat)
Serve the tagine on a bed of couscous with optional chopped coriander garnish.
More Food Links
Read about Garden Sharing schemes. It's all about growing your own vegetables on someone else's patch. Allotment waiting lists are getting longer, but if you want to save cash by growing your own veg there is another way. Click image to read the full article.
The Wyre Community Land Trust is based at Uncllys Farm in the Wyre Forest. It has a herd of pedigree Dexter cattle and manages orchards, meadows and oak forest. Work is caried out by our farm manager, apprentices and a team of enthusiastic volunteers.
The Shropshire & Edges Permaculture Network (SEPNET) is a growing group of people using permaculture design ethics and principles in their projects and lives across Shropshire and in surrounding counties. Visit the website for more details.
How to make Sun Dried Tomatoes in your oven!