ANNUAL GROUPS VISIT 2016
Published 11th July 2016
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We hosted another successful 'Annual Groups Day Visit' on Thursday 7th July 2016. Groups and societies from Lincolnshire and further afield book well in advance to spend a day on the farm with talks and tours of the 'Oil Pressing Shed' and vineyard and learn how we farm at Fulbeck Farms. Again, I cooked and prepared a gorgeous buffet, using our rapeseed oil in all the bakings, introducing some new recipes - this year concentrating on gluten and dairy free.
Feedback from members of Manthorpe WI, Navenby WI and FeRN (Lincs) was extremely complimentary and we already have other group wanting to book for our 2017 event.
If you or your group or society would like to book please email me on: ownsworthsmail@gmail.com. The cost of the event (including all food and drinks) is still only £10.00 per person.
Now to this year's harvest! We harvested winter barley in the middle of July. We were blessed with glorious sunshine so were able to do a 'direct tip' into the grain store with no need to 'fire up' the grain drier. As widely reported in the media, due to a wet spring, with little or no sunshine, British farmers have found the bushel weight (the size and weight of the harvested grain) is much reduced with yields down, we have been no exception. Let's hope prices rise to compensate!
Then a short lull before we began cutting this year's oilseed rape crop, but after only two or three days the weather broke, stopping harvest altogether. The team were then diverted to general workshop maintenance; pressing some more oilseed rape for our rapeseed oil customers and an opportunity to catch up on necessary paperwork.
On 31st July we finally were able to get the combine harvester out again and resume cutting the oilseed rape.
Sticky Onion Marmalade
3 tablespoons Ownsworth's Rapeseed Oil
1kg/2.2 lbs onions - thinly sliced
1 tsp salt
150g/5oz muscovado sugar
350ml/12fl.oz red wine
4 tablespoons Fred & Bex Blackberry vinegar
1-2 tablespoons balsamic vinegar
Method
1. Pour the rapeseed oil into a large deep frying pan and gently heat.
2. Add the sliced onions and cook gently for 5 minutes until slightly slightly golden. Then add sugar and salt and cook for approximately 35 minutes until reduced.
3. Then add the wine, blackberry vinegar and balsamic vinegar and cook for a further 30-40 minutes or until 'syrupy'.
Keeps for three months in the fridge.
Delicious with cold salad meats and cheese, or served with your summer bangers and burgers!
