Fall is pulling up its roots and skipping town, and leaving in its wake a bounty of unclaimed gifts; there is still a cornucopia of grapes, rosehips, crabapples, herbs and fruit waiting to be canned and pickled. Many of us hate to see produce -especially produce that we have grown ourselves- go to waste, and thoughts at this time of year turn to ingenious ways of preserving this windfall. For first time canners, the prospect of making jams or jellies can be daunting.
Saturday and Sunday, 11-4pm
Replace 18 of the most common household cleaning products - even toxic metal polish - with just two highly effective household cleansers. Straightforward ingredients and powerful formulations mean you can be certain these products are not only safe for you and your family - just as a household cleanser should be - but also highly effective. And because we only use pure essentials oils to craft our products they fragrance your home naturally - no perfumes or chemical residue. Drop by and see our demonstration this weekend.
Yorkshire pudding, that delightful egg and flour quick bread so closely associated with roast beef dinner, has been around since the mid eighteenth century and is in no danger of going out of style. Whether you call them “Yorkshire Pudding” or “popovers”, these light and irresistible quick breads, golden brown and piping hot out of the oven and covered with butter or gravy are just about the best things you can pop out of the oven and into your mouth. Continue »
Parsnips are one of our favourite root vegetables; closely related to the carrot and parsley root, they have their own unique flavour profile and an unmistakable nutty sweetness that comes through loud and clear. Parsnips can be roasted, glazed, mashed or pureed, they are especially good peeled in strips and deep fried for parsnip chips. You can even eat them raw, sliced thin for crudité or in a matchstick for salads, they have a peppery bite that you don’t get from them when cooked. Continue »