Welcome very warmly to our new butcher at Apley Farm Shop, Bob Wassell, who’s just created Sausage of the Week – Wild mushroom. Half term starts tomorrow, so I can’t wait to get home & try them. I also adore wild garlic, so will try this yarg too. Enjoy these in the Creamery Cafe or pick up in the farm shop.
Mr Moyden won a bronze for his Apley cheese at the Artisan Cheese Awards in Melton Mowbray, Leicestershire recently. I just spoke to the organiser who told me they’d had 338 entries from 86 artisan cheese makers. The awards recognise the skills of small cheesemakers who make under 250 tonnes of cheese per year.
Lauren’s busy getting ready for Open Farm Sunday, now just 9 days away on Sunday 5 June, 10-4pm. It’s a big day for our farm manager Adrian Joynt, who organises farm machinery displays & is on hand all day to chat about modern day farming.
Recently, I read this detail about Apley farming in a press release by the AHDB, the Agricultural & Horticultural Development Board, for which Apley farms are now a monitor farm. I felt it was worth sharing here as it gives a brief but official description of our current farming operations at Apley. I believe tack sheep belong to farmers renting grazing (as we don’t have any sheep of our own).
There are a few other aspects of Apley’s farming to add:
- our 3 other very valued members of the farm team – Bill, Mike & Ian
- our 13 tenant farmers who look after 3/4 of the estate’s farm land
- the 1000 acres of woodland – we have some magnificent trees & the woods are home to many wild flowers & wildlife – now managed by 1 woodman & contractors
- Apley beef is sold through Apley Farm Shop’s butcher & used in our Creamery Cafe.
“Adrian Joynt has been the farm manager for the Apley Estate since 2011. He is responsible for 650ha of arable cropping, running a five-year rotation on medium soils, which includes wheat, barley, oilseed rape, oats and potatoes.
A policy of minimal cultivation with rotational ploughing is employed and the majority of the labour and machinery required is operated in-house. Grain storage and marketing is done on the farm and Adrian uses an independent agronomist. In addition to the arable land, the farm includes 300ha of grassland which services a suckler cow herd and a beef finishing unit. Tack sheep graze the grassland and stubble turnips during the winter.
During the Monitor Farm programme, Adrian particularly hopes to scrutinise the effectiveness and cost of his herbicide strategy, investigate variable rate nitrogen techniques & cover crops, as well as potentially introducing alternative break crops.”
My photos are usually taking when out riding &/or from a distance, so I usually have a millisecond to take them, so I know they aren’t the best, but better than nothing.
Very short blog, having just spotted (in the BBC Good Food Magazine) this mouthwatering recipe for fellow asparagus lovers!
What’s in season in May – rhubarb & aspargus to start with! Plus local British strawberries.
Brenda has been creating these Product Information Cards (PICs) to give you some background & recipe ideas for produce now available in Apley Farm Shop.
Try the asparagus with these Bennett & Dunn dressings & marinades. We use their delicious rapeseed oil all the time at home, so these should also be well worth trying.
Available flavours are: classic vinaigrette dressing , chilli and garlic dressing, honey and mustard dressing.
The EU Referendum is such an important debate, I’m breaking with my principal of trying to never mention anything political on this blog! It’s next week on Wed 1 June at 7pm in Bridgnorth, Shropshire. Full details right here. Great speakers who will give both sides of the argument very concisely I’m sure. Whether we stay in or out, this is a decision which will affect everyone in one way or another, with very long lasting consequences.
Apley Farm Shop’s Delicatessen counter has got exciting cheesy news to share:
Over the next few weeks, 14 new cheeses will be arriving on the deli counter.
A special launch day has been set for Saturday 23 July, which will include cheese tastings but also possibly demonstrations on how cheese is made & a talk on how to host a cheese party.
Lora & Donna have been away on a cheese training course & have taken a City & Guilds delicatessen qualification. More on that when their results are out! They’ll be sharing their new knowledge & skill sets with other farm shop staff.
We’re now also offering these fabulous wedding cheese cakes, which serve 150-200 people. A large one is £225 & a smaller one £150.
Big Little Things, Shropshire’s wedding florist in our Apley courtyard, can create bespoke flower arrangements to go on top of the cake. Contact them on firstname.lastname@example.org or 07811 343 558.
I shared these lovely shots recently, of the Pennington family from Oldington Farm with their herd of British White cattle, supplying beef to Apley Farm Shop, less than a mile from where they are reared. Now Badger Print (01952 730 511) have made them into hanging banners.
The beef & many of our products, is available on our online shop, DeliShop.
Welcome to Bob Wassell who has just joined our butchery team.
Apley Classic Motor Day will be on Sunday 17th July this year, 10-4pm. We’ve already received 33 registrations from clubs & individual car owners.
Churchfields Icecreams will be onsite all day as before – they’re always very popular !
For the first time this year, we’re welcoming classic motorbikes. For more details, click HERE. To register your car or motorbike, call the farm shop office on 01952 730 345 or email us on email@example.com