News

New local food co-ordinator for GVG

Hi, Marie-Claire here. Many of you already know me as a GVG shop assistant. This month I began working as GVG local food co-ordinator as well.

Thank you to Helen Coxan, who has done the job with brio for the past two years and has achieved a lot, especially considering we only get four hours a week. She organised two very popular local food festivals, launched our garlic challenge, which encourages as many local growers as possible to grow garlic, developed a preservers' network, which is still growing (prospective preservers please do get in touch) and nurtured dozens of small, medium-sized and large local producers, who supply us with everything from rhubarb to runner beans.

We want to buy half our produce locally, ie. from within 30 miles of the shop, by 2015. That includes artisan produce, like bread, cakes and preserves, as well as dairy, eggs, fruit, veg and flowers. It's my job to try to make that happen...

In my first month I've been talking to our suppliers to find out more about how much we're buying locally and how we can improve the quality and quantity of local produce in the shop.

I called Buckley Farm Dairy in Denby Dale, who supply our milk through Michael Sykes. I found out that a lot of their milk is from within 30 miles of the shop, for example Halifax, Huddersfield and Penistone, but the dairy also sources milk from as far afield as North Yorkshire and Chesterfield. It means our milk is not local by our definition.

Our eggs, which are also distributed by Michael, come from Dunford Bridge, 12 miles away, so they are local. Longley Farm, which delivers to us twice a week, is less than 9 miles away. Great. Local.

We've got a few other large local suppliers that are central to the business, for example the Handmade Bakery, the best bakery in the north of England, nay England, and D Westwood and Son, who supply us with great quality veg and rhubarb from their farm in Thorpe, near Wakefield. Their brassicas are particularly good.

In the medium sized category are Pextenement Cheese Co, who make cheese in Todmorden, from organic Todmorden milk, Phillip Jones' Elland honey and preserves from Fiona Russell and Emma Mills, both in Marsden, and Bob Thorpe and Caroline Woodroffe, both in the Home Valley. Oh and there's Jane McGrath's cakes, which are made on Lewisham Road, a stone's throw from the shop.

Then we have lots and lots of small producers, who bring us wonderful quality stuff from their gardens and allotments. There's plenty of scope to improve the way we organise this, and I'll be sharing some ideas about it with you in future bloggage.

In the meantime I open the floor to the GVG community for ideas on how to inch towards our target during the next three years. Would you like to grow more? Would you like to help organise supplies from local growers? Do you know any wonderful local producers we haven't found yet? I'm all ears....

Great little video about the benefits of a cooperative

Submitted by Graham Mitchell on Mon, 21/11/2011 - 9:25am

As some of you may be aware, 2012 has been designated the International Year of Cooperatives by the United Nations, and as a result there is a huge amount of work going on in the cooperative movement to celebrate this and promote the benefits of the cooperative model. The global economic crisis shows no signs of abating, so there has never been a better time for an economic model that places people and community to the fore to gain some attention.

Of course the Green Valley Grocer is a cooperative, democratically owned and controlled by its members, and we'll be doing our bit over the coming year to raise awareness of cooperatives. As a start to that here's a great little video clip you might want to watch that was made by the Canadian Cooperative Association. It's a tad overlong to my mind, at 2 minutes, but nonetheless does a great job at communicating osme highly relevant messages.

 

 

October goodies

 



Green  Valley  Grocer

 Recipes for Week 3 – 21 & 22 October 2011

We are having bright yet cold days, but that can change very quickly, as we all know!

 We have a lovely selection of vegetables in the shop at the moment, in addition to everything else we stock. We have mussels, salmon, mackerel, haddock, smoked and fresh; all at the fish counter. We always have prawns in the freezer, large uncooked and cooked are available, please ask a member of staff  if  you require some.

Pumpkins, squash, cabbages, onions – all different shapes, colours and sizes. Have you thought about having a meal without meat?

Here are a couple of recipes which are lovely with hunks of bread or as an accompaniment to meat, hot or cold.

I have included a very simple pudding which can be baked in the oven alongside the main dish.

Have a lovely weekend,   Jane.

 

 

 

 



Baked Onions with Parmesan & Cream

Ingredients

4 medium or large onions

300ml of whipping or double cream

A good handful of grated Parmesan cheese                                            

Gas Mk 4/180C

 

Peel the onions and bring them to the boil in a deep pot of water. Simmer for about 25 minutes until tender. Lift them out of the water, slice in half from the root to the tip and place cut side down in an ovenproof dish. Pour the cream over the onions, season with salt and pepper, add the grated cheese and bake for 25 – 30 minutes, till golden and bubbling.

 

                                                                                                

 

Roast Squash with Thyme

Ingredients

4 small – medium squash

1 oz butter

1 tbsp olive oil

Fresh thyme leaves                                       

Gas Mk 4/ 180C

 

Cut the squashes in half and scoop out the fibres and seeds. Lay the squashes cut-side up on a baking sheet. Slice the butter thinly and place a slice in the centre of each squash, together with the oil, thyme and plenty of black pepper. Roast for an hour, the flesh should be totally tender when you pierce it with a knife.

 

 

Fruit Cobbler

Ingredients

 

1-11/2  lbs mixed fruit this can be plums, apples, pears, blackberries, raspberries, etc.

2 x 2oz sugar, any type

¼ tsp cinnamon or mixed spice

8 oz self raising flour

2-3 oz butter unsalted if possible

About ¼  pt milk

1 tbsp ground almonds             

   Gas Mk 4 / 180C

 

If using apples or pears, peel and core this fruit. Cut up into equal bite-sized pieces. Place in an ovenproof dish, sprinkle 2 oz sugar and spice over the fruit.

Rub the butter into the flour as for scones, add the remaining sugar and almonds into the mix. Stir and gradually add the milk, mix to a soft dough.

Don’t roll this dough out, instead place on a floured surface and gently pat down to the thickness of a medium-sized cutter. Gently cut out circles of dough with the cutter until all used up. Place on top of the fruit and leave a small gap between the circles to allow for expansion.

Bake for about 35 – 40 minutes in the centre of the oven, until the fruit is cooked and the cobbler has risen and is golden brown.

Serve with crème fraiche, ice-cream or custard.

 

 

 

More yummy recipes from Jane...

 



 

Green Valley Grocer

 

RECIPES FOR 14/15 OCTOBER 2011

 

It’s now mid October, the nights are cooler and we have had wall to wall rain..... time to think about comforting food, inexpensive and easy to cook.

This week, I have a fish starter, three  ways with cabbage including a soup, and a delectable  apple  pudding.

Jane

 

 

 

 



 

SARDINE WARBLERS

ENOUGH FOR TWO PEOPLE

COST:

 

Ingredients

6-8 oz butterflied sardines

5 tbsp soft white breadcrumbs

½ oz sultanas

½ oz pine kernels

2 anchovies

1 tbsp chopped parsley

1 tbsp very finely chopped onion

1 lemon or 1orange

1 bay leaf

Salt & pepper

Olive oil

 

Oven Gas Mk 6 or  200c

You will need a gratin dish which the sardines can fit into in a single layer.

Season the sardines with salt & pepper. Brown 4 tbsp of the breadcrumbs lightly in a thin layer of oil in a frying pan. Take off the heat and mix the breadcrumbs with pine kernels and sultanas. Chop the anchovies and add them to the mixture together with plenty of pepper, the parsley and onion.

Put  some stuffing onto each sardine and roll it up from the wide end so that eventually the tail sticks up.

Brush the baking dish lightly with oil, put any stuffing left over into the dish and place the rolled sardines on top.  Tear the bay leaf and sprinkle on top with the remaining breadcrumbs, sprinkle with a couple of drops of oil. Bake for 15 mins, sardines should be cooked and the crumbs browned.

Pour lemon or orange juice over the dish immediately before serving. Or place citrus fruit wedges on the side.

 

 

 



APPLE & CABBAGE SOUP

ENOUGH FOR 4 PEOPLE

COST:

Ingredients

½  large white cabbage

3 medium onions

4 large green apples

2 oz butter

1 clove of garlic, crushed

3 pt water or chicken or vegetable stock

1 tsp sugar

1 tbsp chopped ginger root

salt & pepper

 

Shred the cabbage finely and slice the onions.

Peel, core and cut up the apples evenly. Melt the butter in a heavy pan, add the cabbage, onion and apple, stir well. Cover the pan, set on a low heat to sweat for about 10 minutes. Shake the pan to prevent the ingredients catching or colouring.

Add the garlic and the stock/water. Simmer until the cabbage is tender then liquidise to blend.

Adjust seasoning to suit.

 

 

 

BUTTERED CABBAGE

ENOUGH FOR 4 PEOPLE

COST:

 

Ingredients

1 white or green or sweetheart cabbage

2/3 oz butter

Salt & pepper

 

Finely shred the cabbage, make sure it is even in size and any thick stalk is cut down or discarded.

Melt the butter, gently, in a heavy frying pan. Add  the cabbage and stir well, turn the heat down, cover for 5-8 minutes. Stir again and cover for 5 minutes. Take off the heat, season and stir, serve piping hot. You can add a little grated nutmeg if you wish.

If  you have any left over, this makes fantastic bubble & squeak for a quick supper dish especially with crisp bacon. In fact, cook extra  potato for mashing and you are more than half way to another meal!

 

CABBAGE IN THE DUTCH STYLE

ENOUGH FOR  4   PEOPLE

COST:

This  dish normally has sausages preferably Cumberland in it. However it is still a great dish if meatless. I have included the sausage for this method.

 

INGREDIENTS

1 ½  lbs Cumberland sausages

1 large cabbage either white or savoy

2 heaped tbsp flour

¾ pt milk

2 heaped tbsp of Parmesan or Cheddar AND Gruyere cheese

Salt & pepper

 

Cook the sausages until brown all over, Gas Mark 4 or 180 C. Drain well, and retain the fat.

Slice and blanch the cabbage until half cooked but still crisp. Drain well.

Mix the sausage and cabbage in large ovenproof dish and keep warm in the oven.

In the meantime make a basic white sauce with the flour, 3 tbsps of retained fat from the sausages and the milk. Allow to cook  thoroughly as it has to thicken, about 15 mins. Season the sauce, add most of the cheese.

Take the sausage and cabbage from the oven and drain any water off the dish.

Pour the sauce over the sausage and cabbage, mix gently together, scatter the remaining cheese  over the top and return to the oven turn up the heat to Gas Mark 7 220 C.

 

 



 

CLASSIC APPLE CHARLOTTE

ENOUGH FOR 4 PEOPLE

COST:

 

INGREDIENTS

 

1 lb apples, preferably a mix of Bramley and Cox’s

1 tbsp caster sugar

4 oz butter

6 thick slices of bread from a large loaf, crusts removed

1 egg yolk

You will need a 1 pint pudding basin for this recipe.

 

Peel, core and thinly slice the apples put them in a saucepan with the sugar and 1 oz of the butter.

 

Cook them over a low heat until they are soft enough to beat into a puree, beat them and leave on one side to cool.

 

Melt the remaining 3 oz of butter gently, and cut  each slice of bread into rectangles. Brush both sides of each slice of bread with the melted butter, make sure you don’t leave any unbuttered patches. Line the basin with the rectangles, use about three quarters of the bread, don’t leave any gaps between the pieces - overlap them and press firmly.

 

When the apple puree has cooled beat the egg yolk into it and fill the lined basin with the mixture. Finally seal the top with overlapping slices of the remaining bread. Place a suitably sized ovenproof plate on top the pudding and weigh it down with a 2lb weight. Keep the weight on for at least 30 mins.

 

Pre-heat the oven to Gas mark 6 200 C. Put the basin in the oven with the weight still on it, and bake for 35 mins. Remove the plate and the weight, and bake for a further 10 mins, to brown on top. Leave the pudding to settle in the basin for a minute after taking out of the oven, then invert it onto a warmed plate to serve.

 

 

 

 

Allotment plot available

 We have been approached at the GVG by a lady who has a section of garden which could be used as an allotment. It is on Manchester Road near Linthwaite. If you are interested, please contact us via email, Facebook or call into the shop.

Introducing.... Jane's Recipes for the GVG





Green Valley Grocer

RECIPES FOR 7/8 OCTOBER 2011

 

These recipes and samples have been available in the GVG on 7 & 8 October.

This is a new idea and we have had a great response.

There will be new recipes each week, and Christmas ideas from November onwards. If there are any particular ideas, recipes or ingredients you may require, please let us know and we will endeavour to help.

 

I have tried to keep things simple this week, using ingredients you may well have lurking in a larder or vegetable basket and just not been able to use up. Each week I hope to offer three different dishes, ultimately they read like a menu but that is not the intention, honestly!

 

The costing for each dish, is based on average prices, costs for salt & pepper are not included, nor is a costing for fuel. I used products from Green Valley Grocer to make the samples in store and these were seasonal, the recipes I offer will remain seasonal, I won’t suggest fresh strawberries on Christmas Day!

 

Each dish takes roughly 60-80 minutes to prepare and cook, there are a few skills required to make them but only basic ones. The main course and the pudding are adaptable, if you don’t have all the ingredients to hand, you can substitute with something you probably do have without causing too much difference, for example,  if red onions are not available, basic cooking onions are equally good to use.

I do hope you find this useful and you enjoy the recipes, above all that it helps to bring a few different ideas, saves a little time and you enjoy the cooking and consuming!

Jane 

 

 



Sweet Potato & Coconut Soup

 

Enough for 4 hungry people

 

Cost: £4.00 approx

 

For the soup base, I use this for all soups I make..........

 

1 celery stick, 1 carrot, 1 small onion, 1 small potato, 1 tbs oil

 

Finely chop these vegetables and gently cook in the oil to soften, about 10 mins.

 

Main ingredients

2 large sweet potatoes

1 large or 2 small tins coconut milk

6-8 cardamon pods, crushed, use seeds only

2 pints water (boiling)

Seasoning to taste 

 

 

Peel the sweet potatoes, cut into chunks, add to the cooked vegetables, add the boiling water & the cardamom seeds.

Bring back to the boil and simmer gently until the sweet potato begins to soften, add the coconut milk, make sure you add all the solids too!

When the sweet potatoes are tender, remove from the heat and allow to cool slightly before you liquidise, soup retains heat, take care not to be splashed by it.

Check for seasoning and adjust according to taste.

 


 



Red Onion Tart

This amount will make 2 x 7” fluted flans

Costs approx £3.50

(depending upon use of cream or natural yoghurt or milk)

 

Pastry ingredients: -

2oz self raising flour

2oz wholemeal flour

A pinch of salt

½ tsp mustard powder

2oz butter or margarine

1.5 oz Cheddar cheese, mature preferably

Cold water to mix

 

For the filling: -

1.5lbs red onions, finely sliced

2oz butter

2 eggs, beaten

4 fl oz double cream or natural yoghurt or milk

1 tbsp grated  Cheddar cheese

Salt & pepper to taste

Make the pastry as per usual and chill in the fridge for 30 mins.

 

Meanwhile cook the onions in butter for at least 30 mins until soft and slightly brown, caramelised ideally.

 

Line the greased flan tin/dish with pastry. Using greaseproof paper and baking beans, blind bake for 15 mins on Gas Mk 4 or 180 C. Take out from oven and remove the paper and beans, bake for a further 5 – 7 mins.

 

Blend together the cream and the eggs.

Remove from the oven, place cooked onions in the pastry case, cover these with the cream and egg mixture. Sprinkle the cheese over this and return to the oven, bake for a further 30 mins until the tart is slightly golden, it will rise as it cooks, It will subside as it cools.

This is great for lunch or supper.

 

 



BAKED APPLES

ALLOW 1 APPLE PER PERSON

COSTS APPROX 90p PER PORTION

 

 

Ingredients: -

1 baking apple per person

Fresh ginger, grated, approx  ½ tsp

A few flaked almonds

1 tbsp any sugar, Demerara or soft brown are best.

1 tbsp honey

A few sultanas

Stem ginger syrup at least 1tbsp!

A couple of tablespoons of water.

 

 

Core the apple and cut a line around the middle of the apple, this will allow the apple to swell during cooking and it won’t explode!

Grease an ovenproof dish, and add the water.

Mix all the other ingredients together and fill the centre of the apple, do this in the greased dish.

Bake for about 30 mins, Gas Mk 4 or 180 C.

Serve with cream, custard, crème fraiche or ice-cream.

 

 

2011 Colne Valley Food Festival

The 2011 Colne Valley Local Food Festival is upon us. After months of planning and development this year's celebration of local food in and around the Colne Valley is kicking off.

There are loads of really interesting events happening this year. A big focus for the Green Valley Grocer is the Local Food Market that is taking place on Sunday 18 September in the afternoon at the round car park on Carr Lane in Slaithwaite. This promises to be a bigger event that last year's, with plenty going on.

We'll be doing a weigh-in for all those of you that got involved in last year's Garlic Challenge, so please bring your crop (or a sample at least) along and help us to record just how much garlic we've grown. We've also got a great offer on seed garlic for this year, so if you want to place an order come along to our stall at the market or pop in to the shop on Sunday 18th.

Of course we'll be open on the day as well, as will Grange's butchers, offering plenty of locally sourced fruit, veg and meat for your delectation. The bakery will also be open, as will Vaniulla Bean and Penny's Pantry, all of whom are actively involved in this year's Festival.

On the previous day, Saturday 17th, Graham is organising an 'open day' (or rather an open morning, at the Colne Valley Pig Cooperative, so if you fancy getting hands on and mucky, here's your chance. On Saturday afternoon there's a great children's show on at the Watershed. Entitled 'Fishy Tales' it's a great event for kids and grown-ups alike. And on Satursday evening The Handmade Bakery is hosting a dinner event - The Feast of The Lamb - putting a local twist on some middle eastern flavours. Booking essential

Wednesday 14th sees a great event - The Food Changemaker - a short participative workshop designed to help us look a little deeper into where our food comes from, how it is grown, processed, transported and sold before it appears on our plates. The event will help you find out more about the food chain in which we are all involved, create a vision of how you would like food to fit into your life, and finally, commit to changes that you would like to make in your own relationship with food. This workshop aims to be a positive, non judgemental, motivating and fun experience for everyone involved – do come along, it’ll be food for thought and thought about food. Civic Hall, 6.30pm, Weds 14 Sept.

On the same evening the Colne Valley Labour Party is hosting a free event at the Handmade Bakery with a speaker from Incredible Edible Todmorden, on the subject of food and sustainability.

The following afternoon sees a practical workshop at the bakery, inviting you to come along and make some picalilli pickle - a great way to preserve some of your harvest. And on Thursday evening there is a great introduction to beekeeping event at the Methodist church on Carr Lane. This was a sell-out last year, so be sure to book early to secure your seat.

The evening of the 16th sees the Vanilla Bean hosting one of their occasional evening events. This Local Harvest Dinner will feature local produce. Again this is likely to be highly popular so book your table promptly to avoid disappointment.

Throughout the week (12th-18th September), Penny's Pantry will be serving a local cream tea with homemade scones, Longley Farm butter and cream and plum jam made by Jane McGrath using plums from Mike Shaw, Paul Webley and others.

For all the details of all the events mentioned here, and others, head over to the main Food Festival website at www.colnevalleylocalfoodfestival.co.uk

We're Redeveloping the Shop!

Green Valley Grocer retail redevelopment underway

After what feels like months of discussion and planning work started in earnest yesterday (Saturday May 28) to remove the partition wall at the back of the shop and expand the retail area.

Much dust and muck was created, as you can see, but by lunchtime on Sunday the worst was over and work began on making good, and getting the space fit for use.

A fantastic volunteer effort from all concerned - notably Mike and Ange, Jon, Jim, Susan, Tony, Pip, Carol, and Jane (apologies if I've missed anyone off).

Carol and Ange get to grips with the final remains of the partition wall

Work will continue through the bank holiday weekend with the goal of re-opening the shop as usual on Tuesday morning. We might not be fully finished by then, but the team a re working really hard to make it happen.

Slaithwaite Moonraking Festival is here

Submitted by Richard Izzard on Fri, 25/02/2011 - 12:06am
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As you are probably aware, this week has been half-term and being an odd year, it's time for an odd festival - The Slaithwaite Moonraking Festival is here again!!! Being Friday, all the Lanterns have been made and numerous cakes have been eaten, supplied by Slaithwaite W.I., Methodist Church, Playgroup & Toddlers, Scouts and Slaithwaite DofE centre at the Community Centre Lantern Making workshops! A wide array of lanterns from the traditional moons and stars to sheep, hats and jumpers as the festival takes on the theme 'Wild about wool'. Wild about wool is also the name of The Heritage Lottery Funded project that has been kicked off this festival; look out for more events throughout 2011 building up to an exhibition in the Autumn. 

So, tomorrow's the big night! Two years of hard work, fund-raising and planning, one opening event (The Ceilidh) and a week of workshops, storytelling, animation and even hat making; not to talk of the singing and dancing along the way - will culminate in a re-enactment of the Moonraking Story along the Canal. The centre of Slaithwaite will come alive with street music and entertainers, and many shops and business will be staying open throughout the evening including our very own Green Valley Grocer. Ange will be on hand to fulfil all of your fruit and vegetable needs, although I’m sure you'll be more interested in the sumptuous baked goods!

At 5.45pm, Carr Lane is closed to traffic and open to Moonrakers and visitors alike; the Moon will be raked from the canal and carried through the crowd to lead the procession around the village returning to Carr Lane for the spectacular finale and fireworks – a fitting end to a wonderful week of lanterns and legends. Watch out for the magical projections on Impossible Theatre's lightweight dome, and special fire effects from paBoom.

Oh, and don’t forget to give me a wave; I’ll be stewarding on the Carr Lane roundabout!

More info at www.slaithwaitemoonraking.org and www.wildaboutwool.co.uk.

 

Things have got herby in the shop

Submitted by heather47 on Mon, 21/02/2011 - 10:06am

If you have been into the shop recently, you may have discovered that there are new and exciting smells floating around. This is down to our new herb selection courtesy of Alexmed gourmet herbs and spices.

There is a wide range of herbs and spice with a Mediterranean feel to them which have been mixed together to be used in lots of different meals, such as rubs to put on lamb, herbs for potatoes, for burgers and pizzas. Next time you’re in the shop keep an eye out for them, they are just £1.99 a bag.

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