My last post was about what counted as ‘work’ – especially for people like me who are supposedly retired but who expend just as much energy as ever being productive. Whereas most people in paid employment breathe a sigh of relief when Friday afternoon comes round and they can have a weekend ‘off’, for me, quite often, the weekends are the busiest part of the week and the sigh comes on Monday morning! Last weekend was a case in point.
On Saturday there was a workday at Dyfed Permculture Farm Trust which is one of the groups I support so off I went. But not by the direct route! I had arranged with my friend Martin, who re-furbishes old tools and sells them through the Eco shop in Cardigan, to buy some new bowsaw blades. As he staffs the shop on Saturday morning that was the best time to collect them. Another quick stop in Newcastle Emlyn was needed to buy cream and yoghurt to go with the apple and mincemeat crumble I had made as my contribution to lunch so I finally arrived just before everyone else stopped for a tea break.
The job for the day was to put everything back into the barn kitchen after it had been given a massive make-over. The barn is used by Phil and Michelle to store the hay they make by hand and various bits of equipment. And like most sheds and barns it also becomes the home of lots of ‘might come in useful’ things that are given to the Trust. It is available as a venue to hire for courses and events, and people camping in the fields use it too. The kitchen had been kitted out over the years with a motley collection of old furniture, pans, crockery and cutlery plus an elderly but still functional gas stove. And over the years ‘stuff’ had accumulated. As far as I know no-one ever suffered any ill-effects from eating in there and most of what I ate was prepared off-site and brought to be shared but let’s just say I decided not to take a ‘before’ photo!
The new kitchen – almost tidied!
Last year we all agreed that it was time to do something about it and we asked Matt Douglas, who has lived at and around the Trust land on and off over the years so is well known to us, to strip out the old furniture and build us a new kitchen in the space. Matt is an artist who supplements his income by doing jobs like the kitchen in return for somewhere to live, plus some pay if he works more than part time. He had already done a great job for us on a caravan which leaked and needed upgrading. One workday last autumn we emptied all the cupboards and sent loads of junk to the re-cycling centre so that he could start work. Then, using mostly a collection of old doors we had been given and other salvaged timber he made a partition to close off the kitchen from the rest of the barn and designed and built us new kitchen cupboards and worktops in the space. He was amazingly creative in finding ways to make something out of stuff that had mainly been destined for skips! I should perhaps explain that Phil’s Dad was a womble before anyone had heard of wombles! He collects materials that other people are throwing away, brings them to the Trust and spends his visits using them to help Phil and Michelle.
A new volunteer, Lindy, offered to wash up the crockery, pans and cutlery before it went away and it took most of the day! We re-homed almost everything and sent the rest to the recycling centre – we must have been even more ruthless this time! We also dug under the hay stack to find an old rayburn that we had been given and moved it roughly into place in the kitchen ready for it to be renovated and installed.
In the gardens
Sunday involved a trip to the National Botanic Gardens of Wales with the Carmarthenshire Permaculture group to hear about the next phase of their ‘Growing the Future’ project. Phase 1 was about encouraging more people to grow their own food and there is still work happening with schools on that front plus a demonstration garden run by Peter and Alison who administrate the permaculture group. Phase 2 is work identifying the best ways to attract and provide for, pollinators in gardens. Three PhD students are running experiments and hope to produce a wildflower seed mix tailored to Wales. Because Peter is also very interested in local history he told us about another ambitious project in the Gardens to restore as much of the landscape to how it was when the estate was bought by a wealthy gentleman in the Regency period and laid out as parkland with seven lakes, most of which had been lost.
The Growing the future garden
I left there after another delicious shared lunch because it was also Hen Galan, Old New Year’s Day and the traditional time for Rob, Jeni and I to wassail our apple trees. Rob S who has come to live in the cabin and I went over to Llanfach and we blessed the trees there with toast soaked in cider, recited a traditional rhyme then banged pans with wooden spoons to scare away the evil spirits. Then it was back here to bless my trees. As well as an orchard right at the top of my land, there are other trees scattered around as I try to establish where they do best, so we just did the one on the drive as a representative. Then it was indoors to eat the supper I had prepared, drink cider and wine and generally have a lovely evening in good company. No photos because it was too dark outside!
A really enjoyable and interesting weekend spending time with old friends and making new ones. But a quiet Monday was very welcome!
Apple and mincemeat and crumble
This recipe for mincemeat came from ‘the crafty cook’ who had a slot on Classic fm years ago – so long ago the weights are imperial! It contains no fat, is easy to make and can be used straight away or stored. I have made it most years since. I layered it in the crumble I made with apples I had bottled from Marie’s orchard.
2lb eating apples grated
8oz mixed peel
4oz soft brown sugar
grated rind and juice 1 orange
1/2 teaspn allspice
1/2 teaspn nutmeg
1/2 teaspn cinnamon
1/2 pt cloudy apple juice
Mix everything together in a big pan and simmer for 1/2 hour. Meanwhile sterilise and warm some jars. Pot the mincemeat and screw on the lids.
Crumble topping (the cheat’s way)
by weight – I used 3oz for each part because it was a big dish but any spare keeps in the fridge for a week or two or in the freezer for ages so if you make too much do not worry – you have some for another day
2 parts plain flour
1 part semolina
1 part porridge oats
1 part demerera sugar
1 part butter
Melt the butter and combine well with everything else.
Put a layer of apples in an ovenproof dish, spoon a layer of mincemeat on top then put a layer of crumble over that. Bake for about 30 mins at 180 – 200 deg until nicely brown on top and everything is hot and cooked through. Exact timing depends on the size of your dish!