Oaktrack Journal

August in the garden

Wed, 21 Aug 2024 11:11:40 GMT

August is a busy month in the garden, with plenty of tasks to keep your plants healthy and your garden looking great. Here’s a quick guide to what you should be doing:

Watering

Keeping your garden well-watered is essential at this time of year. The best times to water are either early in the morning or in the cool of the evening. This timing helps to reduce evaporation and ensures that the water reaches the roots, where it's needed most. Focus on watering at the base of your plants rather than spraying the foliage. This not only conserves water but also helps to prevent diseases that can be spread through wet leaves.Water your garden early in the morning or in the evening to prevent evaporation. Focus on watering the base of your plants so the water reaches the roots where it's needed most.

Deadheading

To keep your garden bursting with colour, regular deadheading is a must. By removing spent flowers, you encourage plants to produce more blooms rather than putting energy into seed production. This simple task can make a big difference, keeping your garden vibrant and full of life well into late summer

Cutting Back

As some plants begin to fade, cutting them back can give them a new lease of life. Perennials, in particular including lavender, can benefit from a good trim, which can stimulate fresh growth and, in some cases, even a second flush of flowers. This keeps your garden looking tidy and can even prompt some plants to bloom again.

Weeding

Weeds can quickly take over if not kept in check, especially in August when they’re competing for water and nutrients. Regular weeding is essential to keep your garden beds free from unwanted invaders. Not only do weeds detract from the appearance of your garden, but they also rob your plants of the resources they need to thrive. Take a few minutes each week to pull out any weeds before they set seed.

Harvesting

August is a rewarding time in the garden, as many fruits and vegetables are ready to be harvested. Tomatoes, courgettes, beans, and berries are likely in abundance this month. Regular harvesting not only provides you with fresh, home-grown produce but also encourages plants to continue producing. Don’t forget to check your plants daily, as many crops can go from perfectly ripe to overripe in a matter of days.

Take a Break

Amid all the work, don’t forget to sit back and enjoy your garden. Whether it’s admiring the flowers or savouring the taste of home-grown produce, take some time to relax and appreciate your efforts.

Happy gardening!

Get ready for another season of glorious glamping at Oaktrack

Fri, 21 Jul 2023 13:09:53 GMT

Opening on Saturday 29th July 2023

Following the success of our inaugural season, we are thrilled to announce that our pop-up glamping site is returning for a second year! Opening in just over a week’s time on Saturday 29 ^th July, we invite you to join us once again for an unforgettable experience amidst nature's beauty.

This year we have expanded our site, adding two more fully furnished bell tents to accommodate up to 4 people and one for up to 5 guests. We will still offer the same delightful features that made last year's stay so memorable including those little extra touches such as the welcome hamper on arrival.

As before, our communal kitchen area will cater to all your culinary needs, and our well-stocked farm shop will showcase an array of fresh produce sourced from the smallholding and other local suppliers.

Whether you're seeking relaxation or adventure, our glamping experience has it all. Enjoy the privacy of your tent, or take part in farm life by meeting our friendly animals, helping with their care, and experiencing the joys of collecting farm-fresh eggs. New for 2023 are our two resident pygmy goats – Bertie and Gertie – who will be up for a walk, fuss or a cuddle!

As we enter our second year, Tina Wells, the proud owner of Oaktrack, shares her excitement: "The overwhelming positive response we received last year motivated us to bring back Glorious Glamping for our guests to enjoy once more. We can't wait to share this unique experience with everyone!"

Situated in the picturesque hamlet of Charlton Down, near Andover, the surrounding countryside offers an abundance of scenic walks and two charming local pubs within easy reach. Nearby attractions, include the Hawk Conservancy in Weyhill, The Army Flying Museum in Middle Wallop, and the wonder of Stonehenge.

Don't miss out on securing your spot for another wonderful glamping adventure at Oaktrack.

Whether you were with us last year or joining us for the first time, we promise a truly magical experience. Book now by dropping us an email at oaktracksmallholding@gmail.com or call us on 01264 735322.

Berkshire Trout

Fri, 07 Jul 2023 13:56:44 GMT

Oaktrack is now stocking Berkshire Trout

We are delighted to announce that Oaktrack is now stocking Berkshire Trout including delicious gravadlax, pate and cold and hot smoked trout slices. The trout are grown new Hungerford on the waters of the river Dun and are given as much space as they need to develop and grow as they would in the wild, providing an enhanced and delicious flavour.

Oaktrack owner Tina Wells said:

“Oaktrack and Berkshire Trout align closely in their core values, placing sustainability and animal welfare at the forefront of their operations. We are thrilled to have formed a partnership with Berkshire Trout and are really looking forward to working together.”

To find out more visit www.berkstrout.co.uk

Spring at Oaktrack

Fri, 17 Feb 2023 13:15:23 GMT

Sunday 12th March 2023

We are delighted to announce that we will be holding our first gardening event of the year on Sunday 12th March 2023 from 10am until 1pm. Our Spring Plant & Garden Fair will provide lots of inspiration for your garden this season with an array of seasonal plants, cottage garden perennials and shrubs.

We will also have plenty of Mother's day gifts including bespoke hampers, upcycled potted containers for indoor and out, vintage pots and garden bric a brac.

Oaktrack owner and gardening expert Tina will be joined by head gardener Hazel who will be on hand with practical advice and tips.

Our pop-up café will be open serving light refreshments, tea, coffee & homemade cakes so come and join us this March.

Entry is free and there is plenty of parking available on site.

February in the Oaktrack garden

Wed, 08 Feb 2023 12:49:18 GMT

Signs of Spring are starting to appear with hyacinths, snowdrops and early daffodils starting to poke their heads through. As the weather (hopefully gets warmer) and there is less risk of frost, there is lots to be getting on with in the cutting garden, veg patch and orchard this month including pruning, tidying and preparing beds ahead of the growing season.

It’s also time to get seed sowing. Hardy flower annuals such as cosmos and greenhouse crops including tomatoes and chillies can be sown this month. Do watch out for the mice though as they love to partake of the odd seed or two! Below you will see the hanging ‘basket’ that Hazel has made for our sweet peas in an effort to stop them. Another tip is to use holly around the base of the pots.

In addition to seed sowing, we have been mulching the beds and containers around the smallholding before the growing season really gets underway and our plant nursery opens in a few weeks’ time.

Later in the month there will be lots of pricking out to be done as the seeds germinate and need more room to grow in their own individual pots. When doing this take care to lift each baby plant including the root, handling everything by its leaves rather than stem, as it bruises easily.

Here is our guide for the other jobs that can be done in the month ahead:

Prune shrubs and climbers, such as Wisteria as well as evergreen hedges
Start to ‘chit’ potatoes standing them rose end up in old egg boxes or trays in a frost free place. The tubers will be ready for planting when the shoots are around 3cms high in a few weeks’ time.
Prepare seed beds for direct sowing of seasonal vegetables and hardy annuals over the next few months
If you managed to sow some sweet peas last Winter, pinch out the tips now to encourage sideshoots
Cut back deciduous grasses left uncut over the winter and remove dead grass from evergreen grasses
Start to harvest early rhubarb by pulling rather than cutting from the bottom
It’s not too late to plant fruit trees and bushes and prune fruit trees

And of course, don’t forget to enjoy the seasonal blooms this month has to offer!

January in Season

oaktracksmallholding@gmail.com (Tina Wells) — Fri, 06 Jan 2023 15:22:50 GMT

Despite the shorter days and cooler weather there is still seasonal produce in the garden to enjoy from Brussel sprouts and cabbage to parsnips and swede as well as stored fruit. Citrus fruits are in season in warmer climates (not forgetting the Seville oranges) and are a great addition to Winter salads.

Here is a list of other produce and flowers currently in season:

Vegetables: Avocados, Brussel sprouts, Cabbages, Cauliflower, Celeriac, Celery, Chard, Jerusalem artichokes, Kale, Leeks, Onions, Pak choi, Parsnips, Purple sprouting broccoli, Salsify, Shallots, Swede, Turnip, Winter salad leaves (chicory, endive, hardy lettuces, mizuna, salad rocket and mustards)

Fruit & nuts: Apples (stored), Clementines, Grapefruit (abroad), Hazelnuts (stored), Kiwis, Lemons, Pears (stored), Seville oranges, Walnuts (stored)

Herbs & edible flowers: Bay, Chervil, Parsley, Rosemary, Thyme, Winter savory

Cut flowers: Aconites, Alder catkins, Camellia, Cornus, Hazel, Hellebores, Snowdrops, Sarcoccoca, pussy willow

Oaktrack market offers local sustainable Christmas festivities

oaktracksmallholding@gmail.com (Tina Wells) — Thu, 10 Nov 2022 15:43:12 GMT

We are delighted to announce that Oaktrack will be holding its Christmas Market at the smallholding on Saturday 10 ^th December from 3-7pm.

Now in its fourth year, the market will focus on local and sustainable festivities. In addition to our own Christmas offerings, we will have a host of other local artisan producers and makers joining us to showcase their products. From charcuterie to fruit liqueurs, upcycled homewares and furniture to handmade Christmas decorations, candles and jewellery.

We will also have a bar serving festive refreshments throughout the day including mince pies and mulled wine, a bbq cooking up a feast and live entertainment!

Tina Wells, Oaktrack owner and smallholder said:

“We are really excited to be holding our fourth Christmas market here at the smallholding. Now more than ever we feel it is really important to support other small local businesses like us and focus on making our festivities more sustainable. We are fortunate to have some fantastic local producers and makers in our area and this event will provide an opportunity for them to showcase their products and share their own unique stories with visitors.”

The market is open to all, and entry is free. Please get in touch if you have any accessibility requirements.

November in Season

oaktracksmallholding@gmail.com (Tina Wells) — Thu, 03 Nov 2022 10:52:57 GMT

As the weather starts to turn cooler this month and the days become shorter, the season’s colourful root vegetables are the perfect wholesome comfort. Apples and pears are also at their best now perfect for crumbles and pies and putting any surplus in the freezer for a later date. Check out what else is currently in season this month below:

Vegetables: Artichoke, Beetroot, Broccoli, Brussel Sprouts, Carrots, Celeriac, Chard, Chicory, Jerusalem Artichokes, Kalettes, Leeks, Parsnips, Perpetual Spinach, Potatoes (maincrop), Pumpkins, Squashes, Swede, Rocket, Winter purslane, Autumn salad leaves

Fruit & Nuts: Apples, Cranberries, Elderberries, Medlars, Pears, Quince

Herbs & edible flowers: Bay, Chervil, Coriander, Dahlia petals, Nasturtiums, Parsley, Rosemary, Sage, Violas, Winter savory

Cut flowers: Chinese Lanterns, Chrysanthemums, Cleomes, Dahlias, Euphorbia oblongata, Gaura, Scabious, Seedheads (eg agapanthus, grasses) Verbena, Violas, Wallflowers

Courgette & Tarragon Soup

Fri, 23 Sep 2022 10:56:28 GMT

The perfect recipe for a glut of courgettes

We stumbled upon this recipe from the New Covent Garden Soup Company when we were looking to use up some of our many courgettes and haven't looked back! It's a great recipe for the Autumn which is easy to make, tastes delicious and freezes well too.

Ingredients

4 medium courgettes sliced

25g butter

1-2 tablespoons chopped tarragon

300ml vegetable stock

300ml milk

Salt & pepper

Serves 4

Melt the butter, add the sliced courgettes and cook gently for 5 minutes.
Add the tarragon and cook for a further 5 minutes.
Add the stock, which should almost cover the courgettes, bring to the boil, cover and simmer for 15 minutes or until the courgettes are tender.
Add the milk, then blend until smooth.
Season with salt and pepper, then reheat gently for 3 minutes and serve.

Tip: Substitute the fresh tarragon for dried if it is not available

Celebrating the best of British at Oaktrack

oaktracksmallholding@gmail.com (Tina Wells) — Fri, 09 Sep 2022 11:02:30 GMT

Saturday 17th & Thursday 22nd September

from 10am - 12 noon

Oaktrack will join hundreds of organisations and communities hosting events across the country as part of the British Food Fortnight celebrations taking place between 17 ^th September to 2 ^nd October 2022.

The first British Food Fortnight was held in 2001 when the foot and mouth crisis had bought farming to its knees. Alexia Robinson, who came up with the idea, wanted to do something to help revive rural communities and to give farmers a reason to continue to farm and look to the future with optimism.

The aim then, as it is now, is to use the fun of a national celebration to encourage people to actively seek out British food when they are shopping and eating out, with the hope that people continue to make a conscious effort to buy British year-round.

Inspired by Harvest Festival, the traditional time when communities gather to celebrate the produce of the land, this annual festival is now in its 21 ^st year.

As part of the celebrations, Oaktrack will be holding two tasting sessions where visitors can come and sample the latest batches of seasonal preserves, jellies and chutneys. These will be held on Saturday 17 ^th and Thursday 22 ^nd September between 10am – 12 noon. Furthermore, on 17 ^th September the pop-up café will be open and visitors can enjoy a host of specially baked cakes packed with seasonal ingredients.

Oaktrack owner and founder, Tina Wells said:

“We are delighted to be taking part in this year’s British Food Fortnight celebrations. This national event enables smallholders and farmers like us to showcase the range of produce available.

We hope it will also encourage to people to make a conscious effort to continue to support British food producers year-round.” She continues.

Both events are free to attend, and pre-booking is not required – simply come along!

September in Season

oaktracksmallholding@gmail.com (Tina Wells) — Fri, 02 Sep 2022 13:03:40 GMT

Even though the weather is finally starting to cool down and the days are getting shorter there is still plenty to harvest in the garden this month including apples, squashes, beans of all varieties and blackberries. There is also lots of colour in the cut flower patch with chrysanthemums and salvias at their best.

Check out what else is in season this month below:

Vegetables: Aubergine, Beetroot, Broccoli, Brussel Sprouts, Butternut Squash, Cabbage, Carrots, Cauliflower, Celeriac, Celery, Chard, Courgettes, Cucumbers, French beans, Kale, Leeks, Mangetout, Marrows, Onions, Parsnips, Peas, Peppers, Perpetual Spinach, Potatoes, Radishes, Rocket, Runner beans, Salad leaves, Shallots, Spring onions, Squash, Sweetcorn, Turnips, Tomatoes

Fruit & nuts: Apples, Blackberries, Blueberries, Cherries, Damsons, Elderberries, Plums, Pears, Raspberries, Redcurrants

Herbs & edible flowers: Basil (inside), Bay, Borage, Chervil, Chives, Coriander, Dill, Fennel, Lovage, Marigolds, Marjoram, Mint, Oregano, Parsley, Rosemary, Sage, Sorrel, Summer Savory, Thyme

Cut flowers: Alstromeria, Ammi Major, Antirrihinum, Aster, Calendula, Catananche, Chrysanthemum, Cosmos, Craspedia, Dahlias, Daucus, Dianthus, Echinacea, Echinops, Eryngium, Eucalyptus, Helycrysum, Knautia, Nigella Seedheads, Rose, Salvia, Sanquisorba, Sweet Peas, Verbena Bonariensis

August in Season

oaktracksmallholding@gmail.com (Tina Wells) — Wed, 03 Aug 2022 11:33:21 GMT

It has been a hot and dry month so far but there is still plenty to harvest in the garden this month including aubergines, tomatoes, beans of all varieties and blueberries. There is also lots of colour in the cut flower patch from the hot orange and vibrant red varieties of crocosmia to the stunning dahlias and fragrant shrub roses to the brilliantly coloured salvias.

Check out what else is in season this month below:

Vegetables: Aubergine, Beetroot, Broad beans, Cabbage, Carrots, Cauliflower, Chard, Courgettes, Cucumbers, French beans, Kohl rabi, Lettuce, Mangetout, Marrows, Onions, Pak Choi, first Peas, Perpetual Spinach, Potatoes, Radishes, Rocket, Runner beans, Salad leaves, Shallots, Spring onions, Summer squash, Tomatoes

Fruit & nuts: Apples (stored), Blackberries, Blueberries, Cherries, Damsons, Raspberries, Tayberries,

Herbs & edible flowers: Basil (inside), Bay, Borage, Chervil, Chives, Coriander, Dill, Fennel, Lovage, Marigolds, Marjoram, Mint, Oregano, Parsley, Rosemary, Sage, Sorrel, Summer Savory, Tarragon, Thyme

Cut flowers: Achillea, Alstromeria, Ammi Major, Antirrihinum, Aster, Calendula, Catananche, Chrysanthemum, Cornflowers, Cosmos, Craspedia, Crocosmia, Dahlias, Daucus, Dianthus, Echinacea, Echinops, Eryngium, Eucalyptus, Helycrysum, Knautia, Leucanthemum, Nepeta, Nigella Seedheads, Phlox, Rose, Salvia, Sanquisorba, Scabious, Sweet Peas, Verbena Bonariensis.

Glorious glamping at Oaktrack

oaktracksmallholding@gmail.com (Tina Wells) — Fri, 22 Jul 2022 23:10:50 GMT

Opening on Monday 1st August 2022

On Monday 1st August 2022 we will be opening our new pop up glamping site.

Open throughout the month of August, the site will have a small collection of fully furnished bell tents, sleeping up to 4 people, as well as a communal kitchen area, and a well stocked farm shop with produce from the smallholding.

Set in approximately four acres of garden and paddocks, relax in the comfort and privacy of your tent , or, if you'd prefer to get in on the action, there are opportunities to meet our animals, help with feeding them and collecting eggs.

Oaktrack owner Tina Wells said: “We are continually looking at ways to diversify our business and with the popularity of staycations this year, it seemed the perfect time to start our pop-up glamping site."

Situated in the hamlet of Charlton Down, near Andover there are plenty of countryside walks, two local pubs within walking distance and lots of local attractions close by including the Hawk Conservancy based in Weyhill, The Army Flying Museum in Middle Wallop and the iconic Stonehenge .

To check availability and pricing drop us an email at oaktracksmallholding@gmail.com or call Tina on 07933 764305

Lavender Lemonade

Fri, 08 Jul 2022 10:02:18 GMT

A DELICIOUSLY REFRESHING SUMMER DRINK..

This is a recipe we found online and is so good we thought we should share it ! It's simple, easy to make, and is a wonderfully refreshing drink to enjoy in the Summer months !

INGREDIENTS

1 tablespoon dried food grade lavender flowers or 3 tablespoons fresh (just the flowers not the stem)
1 cup granulated white sugar
2 cups boiling water (for making the syrup)
1 1/2 cups fresh squeezed lemon juice
4 cups (or more to taste) water
ice cubes
lavender sprigs, for garnishing (optional)

In a small saucepan, bring 2 cups of water to a boil. Once boiling, remove from the heat and drop in the lavender flowers inside a mesh tea infuser. Let steep for 10 minutes, then remove the infuser and discard the flowers.
Add 1 cup of sugar to the water and stir until dissolved completely. Allow mixture to cool.
In a pitcher, add 1 1/2 cups lemon juice, the lavender simple syrup and 4 cups of water. Mix until combined and adjust to your taste.
Serve with ice and optional fresh lavender sprigs, sit back and enjoy!

TIP: TASTES GREAT WITH SPARKLING WATER TOO!

July in Season

oaktracksmallholding@gmail.com (Tina Wells) — Thu, 07 Jul 2022 13:17:49 GMT

There is plenty to harvest in the garden this month. From cucumbers to courgettes and freshly dug potatoes to beetroot. There is also lots of colour in the cut flower patch from the cosmos to the dahlias and fragrant sweet peas to the multiple shades of achillea.

Check out what else is in season this month below:

Vegetables: Aubergine, Beetroot, Broad beans, Broccoli, Spring cabbage, Celery, Chard, Courgettes, Cucumbers, Garlic, Green beans, Kohl rabi, Lettuce, Mangetout, Marrows, New Potatoes, Onions, Pak Choi, first Peas, Perpetual Spinach, Radishes, Rocket, Salad leaves, Shallots, Spring green cabbage, Spring onions, Summer squash, Tomatoes

Fruit & nuts: Apples (stored), Apricots, Blackberries, Blackcurrants, Blueberries, Cherries, Figs, Gooseberries, Raspberries, Redcurrants, Rhubarb, Strawberries, Tayberries, Whitecurrants

Cut flowers: Achillea, Alchemilla Mollis, Alliums, Alstromeria, Antirrihinum, Calendula, Cornflowers, Cosmos, Dahlias, Daucus, Digitalis, Feverfew, Gladioli Nanus, Knautia, Nepeta, Nigella, Peonies, Poppies, Rose, Salvia, Sanquisorba, Scabious, Sweet Peas, Verbena Bonariensis

June in Season

oaktracksmallholding@gmail.com (Tina Wells) — Fri, 24 Jun 2022 10:32:17 GMT

The warmer weather is here and all around the smallholding everything is blooming. From the big blousy peonies and poppies, to the scented roses and striking alliums. We've also been busy picking and harvesting our fruit crops before the birds (or even the pigs!!) start to enjoy them - the blackcurrants and redcurrants seem to be a particular favourite!

Here is a list of other produce and flowers in season now:

Vegetables: Asparagus, Beetroot, Broad beans, Spring cabbage, Carrots, Chard, Courgettes, Jersey Royals, Garlic, Kale, Lettuce, New Potatoes, Onions, Pak Choi, first Peas, Perpetual Spinach, Radishes, Rocket, Salad leaves, Spring green cabbage

Fruit & nuts: Apples (stored), Cherries, Blackcurrants, Gooseberries, Redcurrants, Rhubarb, Strawberries

Herbs & edible flowers: Basil (inside), Bay, Borage, Chervil, Chives, Coriander, Lovage, Oregano, Marigolds, Mint, Parsley, Primrose, Rosemary, Sage, Sorrel, Tarragon, Thyme

Cut flowers: Achillea, Alchemilla Mollis, Alliums, Alstromeria, Antirrihinum, Calendula, Cornflowers, Cosmos, Dahlias, Daucus, Feverfew, Gladioli Nanus, Knautia, Nepeta, Nigella, Peonies, Poppies,Rose, Rosemary, Sanquisorba, Scabious, Sweet Peas, Verbena Bonariensis

Oaktrack to participate in national Open Farm Sunday event

oaktracksmallholding@gmail.com (Tina Wells) — Thu, 12 May 2022 14:34:13 GMT

Sunday 12th June from 11am – 3pm

We are delighted to announce that Oaktrack will once again be joining hundreds of farmers across the country as we open our gates to visitors for farming’s annual open day on Sunday 12 ^th June 2022. The national event, which is managed by the charity Linking Environment & Farming (LEAF) will showcase farming’s commitment to producing nutritious food more sustainably, with the focus this year on health.

The open day being held at Oaktrack as part of this initiative will offer an opportunity for people of all ages to come and visit the smallholding and get a glimpse into the work we do to produce our food and manage the land in a healthy and sustainable way.

As well as hearing from the Oaktrack team, there will be a number of hands-on interactive farm activities and demonstrations. A BBQ and refreshments will enable visitors to sample Oaktrack produce and our plant nursery & farm shop will be open throughout the day.

Oaktrack owner Tina Wells said: “The annual LEAF Open Days are a great way for farmers to engage with the public and provide an opportunity for people to learn more about how their food is produced. Oaktrack is really looking forward to participating in this national event and welcoming visitors to the farm again. The day promises to be a fun and fascinating day out for all."

Find out more and register for your free ticket here

May in Season

oaktracksmallholding@gmail.com (Tina Wells) — Thu, 05 May 2022 11:27:12 GMT

Although there is still a risk of frost early in the month, warmer weather is on its way and tulips, alliums and wallflowers are all in full bloom. Rhubarb and asparagus are at their best this month and early veg sowings such as Winter salad leaves and radishes can be enjoyed too.

Here is a list of other produce and flowers in season this month:

Vegetables: Asparagus, Beetroot, Broad beans, Broccoli, Cabbages, Cauliflower, Celeriac, Chard, Jersey Royals, Kale, Lettuce, New Potatoes, Onions, Pak choi, Peas, Perpetual Spinach, Radishes, Radicchio, Rocket, Shallots, Spring green cabbage, Spring Onions, Watercress, Winter Salad leaves

Fruit & nuts: Apples (stored), Apricots, Grapefruit (abroad), Hazelnuts (stored), Lemons, Pears (stored), Pineapple (abroad), Rhubarb, Strawberries, Walnuts (stored)

Herbs & edible flowers: Basil (inside), Bay, Borage, Chervil, Chives, Coriander, Lovage, Oregano, Marigolds, Mint, Parsley, Primrose, Rosemary, Sage, Sorrel, Tarragon, Thyme, Winter savory, Winter-flowering violas

Cut flowers: Alliums, Anemones, Aquilegias, Camassia, Cerinthe, Cornflowers, Euphorbia, Forget-me-nots, Lilac, Lysimachia atropurpurea ‘Beaujoulais’, early Peonies, Ranunculus, Sarcoccoca, Tulips, Viburnum, Wallflowers

Oaktrack to hold Spring Plant Fair

oaktracksmallholding@gmail.com (Tina Wells) — Thu, 14 Apr 2022 12:42:53 GMT

Sunday 24th April 2022

We are delighted to announce that we will be holding our first gardening event of the year on Sunday 24 ^th April 2022 from 10am until 4pm. Our Spring Plant Fair will provide lots of inspiration for your garden this season with an array of seasonal plants, cottage garden perennials, shrubs and early veg seedlings.

Oaktrack owner and gardening expert Tina will be joined by head gardener Hazel who will be on hand with practical advice and tips.

Our pop-up café will also be open serving light refreshments, tea, coffee & homemade cakes so come and join us this April.

Entry is free and there is plenty of parking available on site.

April in Season

oaktracksmallholding@gmail.com (Tina Wells) — Thu, 07 Apr 2022 13:36:56 GMT

With the change of the clocks last month, April officially marks the start of Spring. Look out for the yellow blooms of daffodils and narcissi along with the stunning displays of bluebells in wooded areas. Make the most of the rhubarb season this month, and enjoy the first of the salad leaves coming through along with radishes, which can be sown every couple of weeks for a regular supply.

See below for more seasonal offerings this month:

Vegetables: Asparagus, Beetroot, Brussel sprouts, Cabbages, Cauliflower, Celeriac, Celery, Chard, Jersey Royals, Kale, Leeks, Onions, Pak choi, Parsnips, Perpetual Spinach, Purple sprouting broccoli, Radishes, Radicchio, Salsify, Shallots, Spring Onions, Swede, Turnip, Watercress, Winter salad leaves (chicory, endive, hardy lettuces, mizuna, salad rocket and mustards)

Fruit & nuts: Apples (stored), Blood oranges, Grapefruit (abroad), Hazelnuts (stored), Lemons, Pears (stored), Pineapple (abroad), Rhubarb, Tangerines, Walnuts (stored)

Herbs & edible flowers: Basil, Bay, Chervil, Chives, Coriander, Lovage, Mint, Parsley, Primrose, Rosemary, Sage, Sorrel, Tarragon, Thyme, Winter savory, Winter-flowering violas

Cut flowers: Anemones, Alder catkins, Bluebells, Camassia, Camellia, Cornus, Cerinthe, Daffodils, Euphorbia oblongata, Forget-me-nots, Fritillaria, Hazel, Hellebores, Honesty, Lily of the Valley, Narcissi, Pussy Willow, Ranunculus, Sarcoccoca, Viburnum, Wallflowers

March in Season

oaktracksmallholding@gmail.com (Tina Wells) — Thu, 03 Mar 2022 21:47:49 GMT

Crocuses and snowdrops are now in full bloom and there are plenty of daffodils available at local florists.

The days are getting progressively lighter and Spring is finally in sight. Rhubarb and sweet shallots are both at their best this month along with the fruit, veg, nuts and herbs listed below:

Vegetables: Beetroot, Brussel sprouts, Cabbages, Cauliflower, Celeriac, Celery, Chard, Jerusalem artichokes, Kale, Leeks, Onions, Pak choi, Parsnips, Perpetual Spinach, Purple sprouting broccoli, Salsify, Shallots, Spring Onions, Swede, Turnip, Winter salad leaves (chicory, endive, hardy lettuces, mizuna, salad rocket and mustards)

Fruit & nuts: Apples (stored), Clementines, Grapefruit (abroad), Hazelnuts (stored), Lemons, Pears (stored), Pineapple (abroad), Rhubarb, Walnuts (stored)

Herbs & edible flowers: Bay, Chervil, Fennel, Lovage, Parsley, Primrose, Rosemary, Sage, Thyme, Winter savory, Winter-flowering violas

Cut flowers: Aconites, Anemones, Alder catkins, Camellia, Cornus, Cerinthe, Crocus, Early daffodils, Euphorbia oblongata, Hazel, Hellebores, Honesty, Pussy Willow, Snowdrops, Sarcoccoca, Viburnum, Wallflowers

Oaktrack joins initiative championing British farmers

oaktracksmallholding@gmail.com (Tina Wells) — Thu, 17 Feb 2022 13:58:00 GMT

We are delighted to announce that we have joined Produce and Provide UK.

Produce and Provide champion local food producers, and through their website and social media platforms connect farmers with food lovers and families who want to get back to eating real food.

Oaktrack owner Tina Wells said:

“Produce and Provide is a great initiative for producers and small-scale farmers like us and we are really looking to forward to being a part of their community of producers. It gives us an ideal opportunity to promote our core values of rearing food with provenance and authenticity using traditional farming methods.”

Check out the Produce and Provide website to find farmers in your area:

https://www.produceandprovide.co.uk/

Marmalade Making

oaktracksmallholding@gmail.com (Tina Wells) — Thu, 10 Feb 2022 11:06:23 GMT

Making the most of the Seville Oranges Season

With such a short season, we spend a lot of January and February making marmalade and prepping the fruit for the freezer and the year ahead.

Our preserving journey started over 20 years ago when Tina made her first batches of courgette pickle to use up gluts from the vegetable patch. Then followed the traditional flavours of jam – raspberries were picked, prepped and in the pan within the hour!

Seville Orange Marmalade making followed and we have continued to use the same recipe and method ever since. (The only variation being the addition of ginger or whiskey to our classic variety). Preparing the fruit is a labour of love but our faithful ‘spong’ (an old-fashioned marmalade slicer) helps speed up the process for us - if you can get hold of one we would definitely recommend it. A friend and fellow marmalade maker advised us to cut and prep the oranges and lemons for the freezer - a great tip thanks Annette! This is still how we do it today so that we are able to produce small batches throughout the year.

The key to perfect marmalade is in the cooking down and getting just the right amount of liquid to reach the perfect setting point. Trial and error over the years has taught us how to get the perfect balance.

New batches of our Seville Orange Marmalade are available in the farm shop or to order online.

February in Season

Fri, 04 Feb 2022 11:46:15 GMT

Signs of Spring are starting to appear with snowdrops and early daffodils poking their heads through and the days are slowly getting lighter and longer. The first of the forced rhubarb is just coming into season along with leeks and cabbages.

See below for what else is at its best this month:

Vegetables: Brussel sprouts, Cabbages, Cauliflower, Celeriac, Celery, Chard, Jerusalem artichokes, Kale, Leeks, Onions, Pak choi, Parsnips, Purple sprouting broccoli, Salsify, Shallots, Swede, Turnip, Winter salad leaves (chicory, endive, hardy lettuces, mizuna, salad rocket and mustards)

Fruit & nuts: Apples (stored), Clementines, Grapefruit (abroad), Hazelnuts (stored), Lemons, Pears (stored), Rhubarb (forced), Walnuts (stored)

Herbs & edible flowers: Bay, Chervil, Parsley, Primrose, Rosemary, Sage, Thyme, Winter savory, Winter-flowering violas

Cut flowers: Aconites, Alder catkins, Camellia, Cornus, Crocus, Early daffodils, Hazel, Hellebores, Pussy Willow, Snowdrops, Sarcoccoca, Viburnum

Shop Local Zero

oaktracksmallholding@gmail.com (Tina Wells) — Mon, 17 Jan 2022 18:31:02 GMT

We've partnered with Shop Local Zero

We have partnered with Shop Local Zero - an exciting new digital start-up retail platform for sustainable and zero-waste shopping. Finding a way to a more environmentally friendly lifestyle, Local Zero combines sustainable shopping with a zero-waste-refill station and recycling service on your doorstep. The best thing is it's all accessible on your phone and online. They are champions of shopping locally, giving their customers access to the best of local foods, household supplies and creative crafts, sustainably produced, reducing waste and helping the planet.

You can find our jam, marmalades, free range eggs, home bred free range pork and grass fed lamb & hogget on their site

Rolled Breast of Lamb with Lemon & Apricot Stuffing

Fri, 09 Apr 2021 12:35:00 GMT

A DELICIOUS ALTERNATIVE TO A TRADITIONAL ROAST

This roast lamb recipe by Hugh Fearnley-Whittingstall uses tender lamb breast meat that is rolled around a lemon and apricot stuffing and slow cooked for a delicious succulent roast alternative. Serve with roast fennel and mashed potatoes for a tasty, cost effective and filling meal.

INGREDIENTS

2 breasts of boned lamb, skin and surplus fat removed

2-3 fennel bulbs, cut into 6 wedges each

2 large onions, cut into 4 wedges each, or 4 small ones, cut in half

2 lemons (the ones you’ve zested for the stuffing, see below), cut into quarters

A little white wine or water (optional)

Sea salt and freshly ground black pepper

FOR THE STUFFING:

A knob of butter

3 or 4 small shallots, chopped

3 garlic cloves, crushed

125g fresh breadcrumbs

75g dried apricots, chopped

Grated zest of 3 lemons

1tbsp thyme leaves

1 medium egg, lightly beaten

Serves 6

First, make the stuffing. Melt the butter in a small pan, add the shallots and garlic and cook gently until soft. Mix the breadcrumbs with the apricots, lemon zest, thyme, shallot mix and seasoning. Stir in enough egg to bind the mixture lightly.

Lay the breasts of lamb flat on a board. Divide the stuffing between them and spread evenly, leaving a little space at the edges and at each end. Roll the breasts up tightly, starting at the pointed end, tying each one in 3 or 4 places with string.

Place the two lamb rolls side by side in a roasting dish. Put into a preheated oven to 200°C/gas mark 6 and cook for 30 mins.

Remove from the oven and turn the temperature down to 150°C/gas mark 2.

Lift the lamb rolls out. Scatter the fennel, onions and lemon wedges in the roasting tin, turn in the oily pan juices and season with salt and pepper.

Place the lamb on top and return to the oven. Cook for about 1½ hours, turning the fennel, onions and lemons occasionally, until both meat and veg are tender. Check occasionally and sprinkle the vegetables with a little white wine or water if they appear a little dry. If everything seems to be browning too quickly, cover the dish with foil.

Transfer the lamb to a warm serving plate and leave to rest for at least 15 mins. Cut the lamb into thick slices and arrange with the roasted vegetables and lemons, spooning over any leftover juices from the roasting tin

TIP: DELICIOUS SERVED WITH RICE OR COUSCOUS

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Spring in the Oaktrack garden

Wed, 10 Mar 2021 16:46:00 GMT

As the weather (hopefully gets warmer) and there is less risk of frost, there is lots to be getting on with in the cutting garden, veg patch and orchard this month including dividing perennials, pruning and tidying. It’s also time to get seed sowing – parsnips, broad beans, carrots and radishes can all be sown directly outside.

In addition to seed sowing, we have already been planting dahlia tubers in pots under cover so they can grow on happily until the frosts are finished. Some will then be planted in the cutting garden and others available for sale in our plant nursery.

Here’s our guide for the other jobs that can be done in the month ahead:

Lift and divide snowdrops ‘in the green’ and replant to create your own drift for next year

As Spring flowering bulbs start to go over and regularly deadhead but leave the foliage to die back and feed the bulb for next year

Lift and divide snowdrops ‘in the green’ and replant to create your own drift for next year
Continue to ‘chit’ potatoes and earlies such as International Kidney and Arran Pilot can be planted out
Box hedging can be cut into shape and young hedges can be pruned to a third to make for a thicker and stronger hedge
If you managed to sow some sweet peas last Winter, pinch out the tips now to encourage sideshoots.
Prepare areas in seedbeds ready for direct sowing of seasonal veg and hardy annuals later in the month
Courgettes, beetroot, leeks, peas and cucumbers can all be sown under cover
Start to harvest early rhubarb by pulling rather than cutting from the bottom
It’s not too late to plant fruit trees and bushes and prune fruit trees

And of course don’t forget to enjoy the seasonal blooms this month has to offer!

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February farrowings

Wed, 24 Feb 2021 11:25:00 GMT

Earlier this month we welcomed our first new arrivals of 2021 when three of our sows farrowed.

At this time of year we bring the pigs inside to farrow, offering protection away from the elements for the sow and her young. The journey to get them in can be quite challenging as they are always apprehensive about crossing the electric fencing line (although the electric is off!). However on this occasion it was relatively simple and we successfully managed to entice them all into the farrowing barn with lots of food!

We all thought that Dotty – our pedigree Berkshire sow – would be first to farrow but how wrong we were! Daisy was the first swiftly followed, within a matter of hours, by Scilla, our Saddleback cross Oxford, Sandy, Black sow. Daisy had nine piglets and Scilla, seven. It was a busy 24 hours with one of us checking on their progress throughout the day and night!

Farming on a small scale enables us to keep a close eye on all our animals, and with the recent spell of extremely cold weather, we decided that the addition of a heat lamp at night would benefit the newborns – as you can see they loved it! The piglets will stay with their Mum’s until around eight weeks, at which point they will be wormed and weaned and continue their lives outdoors with plenty of space to roam around freely.

With one more sow – Dotty – still due to farrow we all waited patiently. We watched her build the most enormous straw nest and knew it wouldn’t be long. Sure enough that evening her labour began and within a few hours eight live piglets were born. The sheep, although slightly pertubed when Dotty initially joined them as their new neighbour, have now adjusted to having a pig next door!

With Spring just around the corner, lambing will start in the coming weeks but thankfully we will have a bit of a break before the early mornings and late evenings start again.

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Autumn abundance in the veg patch…

Wed, 16 Sep 2020 16:18:00 GMT

Lockdown has seen many of us growing our own as we do here at the farm and at this time of year, however well we plan our garden plots, we now find ourselves faced with a huge glut of produce including courgettes, beans and tomatoes to name but a few.

Whilst some can be stored – including potatoes, apples and onions – and eaten during the months ahead, many perish and if not used will end up contributing to the ever-growing food waste mountain. Did you know that over 4.5million tonnes of food is already being wasted in the UK alone [1] .

Here at Oaktrack we are passionate about minimising food waste so these are our top 5 tips to make the most of your surplus produce:

Preserving and pickling – this has to be our top tip as makers of jams, jellies, chutney and pickles ourselves! Every year we love the opportunity to try out new and interesting recipes to use up our veg gluts. This year we are having a go at preserving pears in a sweet syrup and trying a new combination of Apple, Date & Ginger in a chutney. Why not give it a try?
Freezing – Veg such as beans and peas can be washed, chopped and popped in the freezer for future use (we have found that there is no additional benefit to blanching). Apples and tomatoes can be cooked down, put in containers and used later.
Juicing – Either juice at home or why not take advantage of a local pressing service? Last year we used a local company to press our apples and pears who pasteurised and bottled our juice. As well as enjoying it cold we also made a delicious hot mulled apple juice https://www.bbcgoodfood.com/recipes/mulled-apple-juice
Soups – you can’t beat a homemade soup on a cold autumnal day. A good base stock, onions, pulses or potatoes for thickening, some fresh seasonal herbs and whatever vegetable you have available. If you’re in need of inspiration why not have a go at our pumpkin soup http://www.oaktrack.co.uk/spiced-pumpkin-soup/
Add to cakes – the idea of adding vegetables to cakes is nothing new – the addition of carrot or courgette makes a deliciously tasty moist cake for all to enjoy. If you’re stuck for ideas then take a look at local fellow smallholder and owner and founder of Blackberry Cottage, Kate Saunders’ innovative cookbook – Cakes with Secret Ingredients from Aubergine to Zucchini. [2]

These are just few ideas and we’d love to hear about any other innovative ways you have used up your surplus veg this year!

Together we can all help to minimise food waste and reduce our overall environmental impact on the land.

[1] https://www.lovefoodhatewaste.com/keepcrushingit

[2] www.blackberrycottagefayre.co.uk

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Barbecued broad beans with pecorino

Wed, 03 Jun 2020 17:41:00 GMT

MAKE THE MOST OF THE HUMBLE BROAD BEAN!

Taken from Sarah Raven’s Food for Friends and Family book, this is such a simple yet extremely delicious recipe that we have used over and over again that we wanted to share it with you. Perfect as an appetiser while waiting for the rest of the BBQ food is being cooked – enjoy!

INGREDIENTS

25-30 small broad bean pods

50-75g Pecorino cheese, slivered

Flaky sea salt

1 lemon, cut into wedges

Serves 4

Put the whole bean pods on a very hot open grill or BBQ approximately 20-25cms above the flames
Cook until softened and blackened on both sides – normally around 5 minutes
Transfer to a plate and allow to cool a little
To eat, dip each bean in a little of the salt, squeeze over some lemon juice and wrap one or two beans together in a sliver of Pecorino

TIP: USE HOMEGROWN BEANS WHEREVER POSSIBLE BUT IF NOT ONES THAT ARE NOT TOO LONG AND LEATHERY!

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The smallholding garden in May

Thu, 07 May 2020 15:39:00 GMT

Lambing is nearly done for this year and the arrival of May means its time to turn our attention to the cutting garden and veg patch as the weeds begin to pop up, the seeds we’ve been sowing under cover finally germinate in the warmer weather and we start to pick the first of our homegrown crops and flower blooms.

We are now beginning to “successional” sow in earnest, to ensure that we have a good supply of produce for the weeks and months ahead – this will include radishes, beetroot, salads and peas. Later in the month, once all risk of frosts are over, we will be planting out hardy and half hardy annuals sown in the greenhouse and watering will become a daily task.

Jobs for the days and weeks ahead will definitely involve lots of weeding, supporting and picking of course – here’s our guide for the month ahead:

Plant out hardy and half hardy annuals sown under cover or in the greenhouse such as nasturtiums, marigolds and cornflowers along with edible crops such as French beans, squash and pumpkins
Thin out seedlings which have been direct sown; direct sow zinnias and basil; continue with successional sowings as mentioned above
Plant Gladioli bulbs in the ground or pots to flower later in the Summer – our favourite is “The Bride” – plant handfuls of bulbs every week over the next couple of months for a continual flourish later in the year
Plant up window boxes, pots and hanging baskets for wonderful vibrant Summer displays – these can include sofenia, geraniums, lavender etc
Lift and divide clumps of daffodils and other Spring flowering bulbs; tidy up and cut back Spring shrubs
Dust off the mower and start cutting the grass on a weekly basis
Regularly hoe off weeds
Earth up potatoes and plant any still remaining
Plant out dahlia tubers and chrysanthemums

And finally… pick, relax and enjoy!!

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Introducing Bertie

Wed, 29 Jan 2020 16:01:00 GMT

Many of you will have seen a rather dishevelled looking lamb wandering freely around the smallholding followed closely by his faithful friend – little brown hen – this is Bertie. Probably what a lot of people don’t realise is how he got to be on the farm. This is his story…

Bertie is one of our pedigree Shetland lambs, born last year as a fit and healthy ram who enjoyed grazing the pastures with the rest of our flock. That was until last October when Jim – out on his daily checks – found him unable to move in the corner of the field. He was brought back to the smallholding where we could give him the one to one care he needed. The outlook didn’t look good, but as is the case for all our livestock, his welfare and well being was paramount, so we made him as comfortable as we could but under no false illusions that nature would run its cause if it wasn’t meant to be.

Over the days and weeks which followed, we watched how he grew stronger and gradually learnt to turn himself around, using his upper body strength and limited use of his front legs, so he could graze the circle of grass around him, with us on hand to move him to another spot for more sustenance.

Then in December, much to our amazement, he finally regained the use of his back legs and we found him out and about, initially slightly unsteady on his feet, discovering the other animals on the smallholding and hiding beneath our house when it rained!! Since then he has gone from strength to strength and has taken up residence with one of our brown laying hens. He even has moments racing madly around the smallholding – much to the amusement of everyone here! In fact its fair to say that his antics have provided many a story for our visitors.

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Hogget curry served with minty flatbreads & a raita

Fri, 18 Oct 2019 14:19:00 GMT

THE PERFECT AUTUMN CURRY

With a hearty yet mild taste this is a great recipe for all the family, served with the simplest of flatbreads to mop up the juices and a refreshing and crunchy raita

INGREDIENTS

HOGGET CURRY

800 g hogget shoulder, cut into 3 cm pieces

MARINADE

4 garlic cloves

5 cm piece of ginger

200 g natural yoghurt

1 tsp paprika

2 tsp turmeric

1 tsp salt

2 tbsp vegetable oil

2 white onions

2 bay leaves

1 cinnamon stick

2 star anise

2 tsp cumin seeds

100 g tomato purée

250 ml lamb stock

1 x 400 g can chickpeas

2 tbsp coriander, chopped

2 tbsp mint, chopped

MINTY FLATBREADS

400 g self-raising flour

1 tsp baking powder

½ tsp salt

2 tsp onion seeds

2 tsp mint, finely chopped

400 g natural yoghurt

50 g butter

2 garlic cloves

RAITA

¼ cucumber

¼ red onion

3 plum tomatoes

1 tbsp mint, finely chopped

300 g natural yoghurt

Sugar to taste

Serves 4-6

Hogget Curry

1. Transfer hogget into a large bowl.

2. Marinade: Crush garlic and finely grate ginger. Mix the yoghurt, garlic, ginger, paprika, turmeric and salt together with the hogget. Cover and refrigerate for at least 2 hours or preferably overnight.

3. Preheat oven to 140°C. Using a large pan with a tightly fitting lid heat the oil. Finely chop the onions and fry over a medium heat, stirring from time to time until they turn light brown, about 10 minutes.

4. Add the bay leaves, cinnamon, star anise and cumin seeds and fry for a minute or until aromatic. Add tomato purée and fry for a further couple of minutes.

5. Add the hogget with all its marinade and increase the heat to high. Fry until the meat is sealed, about 5 minutes.

6. Remove from heat and add the lamb stock, drain the chickpeas and add. Mix well.

7. Place the lid onto the pan and transfer to the preheated oven and cook until tender, about 2 hours.

8. Check the curry about every 30 minutes to ensure it is not drying out. Add water if necessary.

9. Once cooked, season to taste with salt and serve garnished with the roughly chopped mint and coriander leaves.

Minty Flatbreads

1. Transfer the flour, baking powder, salt, onion seeds and mint into a bowl and mix to evenly distribute all ingredients. Add the yoghurt and mix through, then use your hands to pat together to form a soft dough.

2. Dust a clean work surface and rolling pin with flour and tip out the dough. Divide into about 12 golf sized pieces. Roll each piece out to about 2-4 mm thick.

3. Place a non-stick frying pan over a high heat. Once hot, dry fry each flatbread for about 2 minutes on each side or until lightly browned and puffed up.

4. Meanwhile, melt the butter in a small pan and crush in the garlic cloves. Finish by brushing each flatbread with the garlic butter.

Raita

1. Finely chop cucumber and onion, dice tomato removing the seeds. Transfer to a bowl and stir in mint and yoghurt. Add sugar to taste

TIP: EITHER FULL OR REDUCED FAT YOGHURT CAN BE USED FOR THE FLATBREADS, REDUCED FAT YOGHURT MAY HAVE A WETTER CONSISTENCY SO MORE FLOUR MAY BE REQUIRED TO COMPENSATE

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Courgette Salad with Feta & Tomatoes

Fri, 26 Jul 2019 07:26:00 GMT

A DELICIOUS SIMPLE SUMMER SALAD

With courgettes and tomatoes in season now this is a great recipe, really simple to make and a fantastic side dish to accompany any barbecue.

INGREDIENTS

2-3 courgettes

Extra virgin olive oil

A handful of cherry tomatoes, halved

50g Feta cheese crumbled

A handful of watercress

Fresh mint to garnish

Lemon juice

Salt & pepper

Serves 2

Slice the courgettes lengthways into 0.5cm strips
Season with salt and pepper before brushing with oil on both sides
Grill on a hot griddle pan or on the barbecue until lightly charred on each side
Scatter the strips on a large plate then add the crumbled feta, tomatoes, watercress and a little more seasoning if you feel it needs it.
Drizzle with extra virgin olive oil and a squeeze of lemon and garnish with torn mint leaves

TIP: IF YOU DON’T HAVE ANY WATERCRESS USE ROCKET INSTEAD – IT IS EQUALLY DELICIOUS

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June in the cutting garden

Mon, 10 Jun 2019 16:53:00 GMT

June is the best and busiest month in the cutting garden, with an array of vibrant colour and wonderful scent, but also much to do! Working with the seasons means we have to be flexible, so the recent run of dry weather has left the ground extremely hard and we haven't been able to get on as much as we would have liked to. Jobs for the days and weeks ahead will definitely involve lots more planting out, weeding, staking, supporting and picking of course!

Consisting of a mix of annuals, perennials and shrubs our cutting garden is around a quarter of an acre and provides us with cut flowers from May - September along with herbs for the kitchen and use in our floral arrangements too.

We love all the cottage garden flowers so this is what we focus on, growing from seed (some of which is our own saved from previous years) cuttings and a few new additions which we can't resist buying from other local nurseries or garden events, to create variety through the months.

Over the years the beds have become established so we are also able to split plants and have noticed this year in particular, lots of self sown seedlings popping up in the oddest of places! In fact we've had an early first crop of sweet peas thanks to the seedlings we found and got planted straight away. We also try to sow annuals "little and often" so we have an ongoing supply of beautiful flowers for our customers.

We welcome visitors to have a wander and enjoy the tranquility of the space or to come and pick your own during the growing season. Flowers at their best this month include the striking tall spires of the foxgloves and delphiniums; British scented roses and sweet peas; Peonies and hardy annuals such as ammi, love in a mist and cornflowers.

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Getting started with poultry

Sat, 18 May 2019 08:43:00 GMT

Here at Oaktrack we keep a number of different types of poultry all solely for the purpose of their delicious eggs. For us there is somehow nothing better than tucking into a free range egg with its brilliant yellow yolk, collected earlier that day.

Do you fancy having a go but not sure where to start?

Here's a few pointers:

Firstly is the question of what type of bird?

We have a number of bantams which are smaller than standard sized chickens and lay a slightly smaller egg (perfect for snacking on when hard boiled).

The first image below is one of our favourites - a lavender pekin but there are lots of different varieties.

Ours have an old garden shed as a home, raised off the floor away from rodents but if you are only going to keep just two or three, a mobile run which can be moved around the garden onto fresh patches of grass will be perfect for them.

Larger areas will accommodate bigger hens - we have around one hundred currently! They all need a hen house where they can be shut in at night and kept safe from predators, as well as a secure run if you're not there to watch them. We use straw for bedding and feed all our poultry on layers pellets and chick crumb or hard boiled eggs initially if hatching them ourselves.

We also have ducks at the smallholding - Campbells and Indian Runners. Whilst they do enjoy a pond, it isn't essential as domestic ducks spend more time on land and can make do with a tub of water. Since keeping ducks we have managed to attract some wild ones who now seem to return every year.

As with hens you will need a house and secure run for them, although ours have managed to become very free range and wander all over the smallholding! Ducks can be a gardener's friend, hoovering up slugs and snails as they roam, but also nibble and trample plants as they forage too so be warned! The smaller call ducks are ideal for both beginners and gardeners and their eggs are great in cakes too.

If you're feeling inspired, why not give it a go and remember we are always happy to give advice, just get in touch.

Spiced Pumpkin Soup

Thu, 08 Nov 2018 18:24:00 GMT

A warming Autumnal soup

This is a great recipe from Riverford which is quick to make and with its warm bold flavours is perfect for Autumn. Add a swirl of yoghurt or cream to serve and mop up with some crusty bread.

Ingredients

1 tbsp oil for frying, e.g. vegetable or sunflower

1 onion, chopped

1 garlic clove, finely chopped

1kg pumpkin, peeled & diced

2 medium to large potatoes, peeled & diced

2 tsp ground cumin

1 tsp ground coriander

¼ tsp nutmeg, grated

1 litre veg stock

Serves 4

Add a tablespoon of oil to a large pan, add the onion and gently fry for about 8-10 minutes, until soft and translucent.
Add the garlic, pumpkin and potato, cumin, coriander and nutmeg. Cook for a couple more minutes, stirring to combine.
Add the stock, bring to the boil, reduce the heat and simmer for about 15-20 minutes, until the veg is soft.
Blitz with a handheld blender or in a food processor until smooth.
Serve with a swirl of cream or yoghurt.

Tip: Use up any surplus squashes if you don't have pumpkin. We have tried it with butternut squash and sweet potato instead of normal white potatoes and it was equally delicious

Bubbles our hand reared, house piglet

Tue, 27 Feb 2018 10:39:00 GMT

The reality of keeping animals is that not all births are straight forward and complications do arise. However, as we do not produce on a massive scale at the smallholding, we are able to offer additional care when necessary as has been the case with Bubbles, our hand reared, house piglet.

Born at the end of October, Bubbles was one of nine piglets that Scilla, our saddleback cross Oxford, Sandy, Black sow gave birth to. However, unlike his healthy siblings, we found him huddles in the sty with a nasty injury on his side (possibly caused by a larger pig treading on him) and quite weak.

We removed him from the sty, cleaned his wound, checked for any possible other injuries and let him rest before starting the difficult task of trying to get him to feed!

The early days were the most crucial and the most difficult but fortunately Tina and Jim’s persistence paid off and Bubbles took to the bottle and enjoyed his five feeds a day. Aptly named, as he produced bubbles from his nose when he fed, the piglet fed well, grew steadily and the wound slowly began to heal over the weeks that followed.

However, having grown used to the warmth of a house and lots of fuss and attention from us all, it was time to move him to his own barn outside where he could start to adjust to life as a piglet! By now, fully weaned, he had vegetables and old wellies to keep him entertained.

Gradually over the weeks that followed, he grew used to the outdoors and finally, at over 14 weeks old, we decided that his brothers should join him so he could start to socialise and lead a more normal pig life. After a few initial scuffles they all seem to have settled well though Bubbles is always the first to come say and hello at feeding time!

Delia’s Hungarian Goulash

Tue, 27 Feb 2018 09:50:00 GMT

The perfect stew for a cold Winter’s evening Taken from Delia Smith’s Complete Cookery course, this is a great recipe The perfect stew for a cold Winter's evening.

Taken from Delia Smith's Complete Cookery course, this is a great recipe which you can prepare, pop in the oven and forget about for a couple of hours. It tastes delicious and is best served with some rice and vegetables.

Ingredients

700g beef stewing steak trimmed and cut into 4cms cubes

2 large onions

1tblsp olive oil

1 clove garlic crushed

1 rounded tblsp plain flour

1 rounded tblsp smoked paprika

400g tin Italian chopped tomatoes

1 medium green or red pepper

150ml soured cream

salt and pepper

Serves 4

Pre heat the oven to 140c
Heat the oil in a flameproof casserole dish until sizzling hot and then brown the cubes of beef on all sides, cooking a few at a time and transferring them to a plate with a slotted spoon as they brown.
Reduce the heat to medium and then stir in the onions and cook for 5 minutes until pale golden. Add the garlic, return the meat to the dish, sprinkle in the flour and paprika and stir to soak up the juices.
Next, add the tin of tomatoes, season with salt and pepper and bring everything to a slow simmering point before covering with a tight fitting lid and transferring the casserole to the middle of the oven. Cook for 2 hours
Prepare the pepper by halving it, removing the seeds and cutting the flesh into 3cms strips. Then, when the 2 hours are up, stir the chopped pepper into the goulash, replace the lid and cook for a further 30 minutes.
Just before serving, stir in the soured cream to give a marble effect and sprinkle a little more paprika over. Serve straight from the casserole.

Tip: Make double the recipe and pop the remainder in the freezer for another day.

Pumpkin Spice Bread

Tue, 07 Nov 2017 22:49:00 GMT

Pumpkins aren't just for Hallowe'en

This is a great recipe for using up your surplus pumpkins and was given to us by one of our volunteers Jane. It produces a wonderfully moist and lightly spiced pumpkin bread. Serve thickly sliced for dessert, snacking or afternoon tea.

Ingredients

255g plain flour

2 tsp baking powder

½ tsp salt

½ tsp ground ginger

¼ tsp baking soda

¼ tsp ground cloves

210g brown sugar

120ml vegetable oil

2 eggs

450g pumpkin pulp

60ml milk

Makes 1 loaf

To make the pumpkin pulp clean and chop the pumpkin into quarters. Lay out on a baking sheet and bake for approximately 45 minutes at 200c or until soft. Scrape the flesh off the skin and puree.
In a mixing bowl, stir together the flour, baking powder, baking soda, salt, ginger and cloves; set aside
In another larger bowl beat together the brown sugar, oil and eggs until well combined.
Add the pumpkin and milk, mix well. Add in the flour mix and combine together mixing thoroughly.
Turn into a greased or lined loaf tin. Bake at 180c for 55 -60 minutes or until a skewer inserted into the centre comes out clean.
Cool in tin for 10 minutes then remove and leave to cool completely on a wire rack.

Tip: This bread tastes even better when you let it sit for a day or so and it's also great to freeze.

Caring for our sheep

Tue, 26 Sep 2017 13:19:00 GMT

Caring for our sheep

After this years' experience of an extended lambing period, which ran for several months thanks to the exploits of a rogue ram, we have been extremely vigilant in planning ahead for next year’s Spring lambs!

Over the last few weeks, we have been carefully working through our flock, checking for any obvious medical problems, trimming feet, dagging and treating for common ailments including fly strike and worms. We’ve also consulted our records from previous lambings to check for any individual specific health issues which may prevent the ewe reproducing again. These include prolapses, an inability to feed their young, and the age of the ewe. Those that are fit and in good condition will be used for breeding whilst the others will be culled, thus ensuring that we continue to have a healthy flock going forward.

Our handsome pure breed Lleyn ram did us proud this year and we hope he will do the same in 2018!

This year we have quite a few shearlings (ewes which have only been shorn once approximately 18 months of age) joining the breeding group. It’s best to put these young ewes with rams who have a bit of experience and vice a versa; a young inexperienced ram is often put to more experienced ewes just to help everything along! Luckily the two rams we intend to use this year have been proven and are relatively experienced..

So now all we can do is let them get on with their job, monitor the ewes over the coming months and keep our fingers crossed for another successful lambing in early March 2018.

We’ll let you know how we get on in the Spring!

Mary’s Very Best Apple Dessert Cake

Mon, 18 Sep 2017 19:47:00 GMT

A Sweet Autumn Treat

This recipe is a firm favourite with us ! Taken from Mary Berry’s New Aga Cookbook, it’s easy to make and is great for using up some of the apples from our orchard. Serve warm with cream or ice cream as a dessert or with morning coffee, again warm, with a dust of icing sugar.

Ingredients

225g self-raising flour

1 level tsp baking powder

225g caster sugar

2 large eggs

½ tsp almond extract

150g butter, melted

250g cooking apples, peeled and cored

25g flaked almonds

Serves 6

Preheat the oven to 160c/fan 140C. Lightly grease a deep 20cm loose-bottomed cake tin.
Measure the flour, baking powder, sugar, eggs, almond extract and melted butter into a bowl. Mix well until blended and then beat for a minute.
Spread half this mixture into the prepared tin. Thickly slice the apples and lay on top of the mixture in the tin, piling mostly towards the centre.
Using 2 dessertspoons, roughly spoon the remaining mixture over the apples, making sure that the mixture covers the centre well as it will spread out in the oven. Sprinkle with the flaked almonds.
Bake in the preheated oven for 1¼–1½ hours until golden and coming away from the sides of the tin. Dust with icing sugar before serving

Tip: Chopped dried apricots and sultanas can also be added to give an extra fruity taste

Rhubarb Cordial

Mon, 07 Aug 2017 07:28:00 GMT

Make the most of Summer!

This is a wonderfully refreshing pale pink cordial that takes just ten minutes to prepare. Delicious diluted with sparkling water, plenty of ice and a few leaves of fresh mint. A squeeze of lime juice is also a good addition.

Ingredients

300g golden caster sugar

Zest and juice of 1 orange

Zest and juice 1 lemon

450g rhubarb, chopped

1 slice fresh root ginger, peeled

Put the sugar in a large saucepan with 300ml water. Bring to a simmer and then add the zest and juice of the orange and lemon along with the rhubarb and ginger.
Cook the mixture over a medium heat until the rhubarb is falling apart.
Pour the mixture through a sieve lined with muslin or a jelly bag into a clean heatproof jug before transferring to sterilised bottles.
Allow to cool and store in the fridge where it will keep for a couple of months. It also can be frozen in ice cube trays to use throughout the summer.
To serve dilute approximately 25ml of cordial per 100ml sparkling water, or to taste. Also great added to a gin and tonic!

Tip: As an alternative, omit the ginger and try adding star anise instead

Hugh’s Plum Compote

Fri, 04 Aug 2017 11:40:00 GMT

Enjoy two delicious products from one set of ingredients

Taken from Hugh Fearnley-Whittingstall’s book ,The River Cottage Year, this is a wonderful recipe which we have made at home time and time again. We love the compote served with equal quantities of cold custard and unsweetened natural yoghurt but it is also great as a sauce for ice cream or trickled over rice pudding. The dipping sauce is superb with crispy fried or grilled food, particularly prawns and pork.

Ingredients

1kg plums

500g caster sugar

1-2 finely chopped garlic cloves

1-2 small finely chopped fresh hot chillies

100ml light soy sauce

100ml brown rice vinegar or cider vinegar

Put the whole plums and sugar in a large, heavy based ban with sufficient water to come halfway up the plums. Heat gently until the sugar is dissolved.
Simmer for 15-20 minutes until the plums are tender and then strain off about 500ml of the juice through a sieve into a clean pan. Leave the plums to cool down while you make the dipping sauce.
Add all of the remaining ingredients to the strained juice. Stir well and bring to the boil. Continue to boil rapidly for around 5 minutes before pouring the liquid, through a funnel, into sterilised bottles, ideally with a screw top.
To make the compote, when the plums are cool enough to handle, remove the stones and some of the skins if you like, and return the sorted, stoned mixture to the pan. Boil hard for about 5 minutes to give a thick pulpy compote, almost on its way to being a jam.
The sauce will keep for up to a year in the fridge and the compote for 3 months in a fridge – enjoy!

Tip: Choose small firm plums as they have more natural pectin and will keep their shape better

Preserving

Wed, 02 Aug 2017 11:17:00 GMT

Passionate about preserving

Here at Oaktrack we love preserving. Not only does it cut down on food miles and reduce food wastage, but it allows you to capture each season at its best, making use of the seasonal abundance to create your own unique chutneys, relishes, pickles, jams and jellies and experiment with new flavour combinations.

Whether you are bottling, jarring, pickling or jamming it really is quite simple. Choose the best of what’s available, make sure all pieces are cut to roughly the same size so they cook evenly, and providing you get the basic ratios of vegetables to vinegar and fruit to sugar, you can vary the recipes to please yourself. Once you’ve learnt these basic skills you can pass them on to the next generation – after all, this has been an activity which has been going on for years so long may it continue!

Somehow, there is nothing quite as satisfying as opening up a jar of homemade chutney bursting with flavour and transforming a piece of cheese or cold meat; perking up a pork pie or adding a little to curries, soups and stews.

So go on have a go and if you’re in need of some seasonal inspiration, check out our recipe pages.

Courgette Pickle

Tue, 01 Aug 2017 15:31:00 GMT

The perfect recipe for a glut of courgettes

This was the first pickle that Tina ever made! It’s a great way of using up surplus summer courgettes and preserving them for winter. It’s easy to make, tastes delicious and keeps well, so why not give it a try?

Ingredients

2.2kg courgettes

1kg onions

400g salt

2160ml distilled vinegar

2 tbsp yellow mustard seed

3 tsp celery salt

3 tsp turmeric

1320g sugar

Makes approximately 18 x 340g jars

Firstly wash the courgettes and thinly slice using a sharp knife, mandolin or slicing blade on a food processor. Peel and quarter the onions and finely slice those too.
Cover the courgettes and onions with water, add the salt and leave to soak for 2 hours. Rinse and then squeeze as much of the water out as you can (If they stay too wet, the water will dilute the pickling solution).
Boil the remaining ingredients and pour over the courgettes and onions. Leave to stand in a preserving pan or large saucepan for 2 hours; then bring the mixture back to a boil and heat for exactly 5 minutes before packing into sterilised jars.
Seal and leave for a few days before eating.
Enjoy!! This pickle is a great addition to cheddar cheese, cold cuts, and picnics.

Tip: Makes a great gift!