We have a real treat for you next month, The Occasional Orchestra Will be playing at Wollaston Courtyard on September 16th from 5pm. Don’t miss this great band, who have added us into their busy schedule, to entertain us with great, original music. This indie, folk/rock band have a growing audience around the country. With two great albums under their belt, they will soon be looking to recording their third and we’ll be privileged to be hearing some of those new songs on the 16th.
Tickets are a steal at £3.50
Book in advance from eye2eye FairTrade Shop
Don’t miss it!
How about Growing your own oyster mushrooms at home?
These packs from Grocycle use ground coffee as a compost! They’re really easy to set-up and take just a couple of weeks to grow fab, enormous oyster mushrooms. Kids (Young and old!) will love watching them grow (see below).
Each pack can make at least two crops.
Ask at Eye2eye FairTrade Shop about how to pre-order.
A combination of Fairtrade fashions: Patchouli Fair, Namaste, Where Does it Come From?, York Scarves, What Daisy Did; high street brand Made in Italy, designer-maker silks from FeatherG and pre-loved clothing will be showcased at our annual event.
Tickets are £2.50 in advance to secure a seat and £3 on the door.
I’ve received another batch of Cobblers Nibble and Northamptonshire Blue Cheeses from Gary at Hamm Tun Fine Foods, so the chiller is stocked up again, for the time being!
Here is a little information about how Gary started and why he chose the name Hamm Tun for his business:
More about Cobblers Nibble
I’m very proud to be supporting Jo Salter and her wonderful, ethical, Fairtrade business, ‘Where Does it Come From?’
You may have picked up on Joanna Lumley’s India, where Joanna has been proudly wearing her own elephant scarf, produced by ‘Where Does it Come From?’
You can order your own elephant scarf through eye2eye FairTrade Shop, but hurry while stocks last!
More about Jo Salter and the elephant scarf here.
Many congratulations to Gary from @HammTun Fine Foods, for his Appearance on #Countryfile!
You can watch it on iPlayer if you missed the episode.
My second batch of the week of Cobblers Nibble was delivered today, (Thanks Gary!) having completely sold out, following Gary’s brilliant appearance on Countryfile on Sunday. (Didn’t he do well?!)
Drop by and buy some, I think I’m the only shop that still has #cobblersNibble and #NorthamptonshireBlue left in stock this week, not for long I imagine!
This is a quick and easy recipe, perfect for a weekend barbecue, made all the more so by using Suma’s wonderful vegetarian sausage mix as a base, with a few additions to make it a little more ‘interesting’ for that veggie sausage fix. The apricots work really well with the mix, especially with some good, rich balsamic vinegar added. I enjoy them with aubergine parmisan (as shown in the picture), but they would be great with a crisp green salad, or new potatoes and roasted veg.
1/2 packet of Suma veggie sausage mix (made up to the packet instructions, with 25mls extra water)
2 table spoons of chia seeds
100g chopped apricots
1 table spoon olive oil
1 table spoon balsamic vinegar
1 tsp smoked garlic granules (I use the Little Smokehouse)
Make up the sausage mix stir together and add all the other ingredients, mix thoroughly and leave to absorb the moisture.
The mixture will be soft and pliable.
Place in the fridge for 30 minutes, or overnight for cooking the next day.
Roll out sausage or rissoles in your hand and set aside ready to cook.
Place on the barbecue and cook until roasted.
(Alternatively lightly fry in a frying pan.)
Enjoy with a crisp green salad, or side of your choice!
These beautiful new bags from Daisy have been made with leather from the Northamptonshire leather industry. Sturdy and very well made in the UK, they come in a variety of cool colourways.
Drop into eye2eye for a closer look!
For a printed copy of the Courses leaflet, or more information, please get in touch with Helen at eye2eye Shop.
Elderflower Fizz is the perfect Summer drink and so easy to make. No yeast is needed to start the fermentation and it is ready to drink in three weeks. It’s important to pick the freshest flowers when they are creamy white, once they start to drop or turn brownish, it will affect the taste. You can find flowering elderflower during May and June in hedgerows around the country. (Check in the library or online for the exact flowers, if you are not sure what you are picking). There is nothing better or more satisfying, than roaming around in the outdoors, picking fresh fruit and in this case flowers, to enjoy preparing at home for future foodie delights. Many thanks to my favourite go-to book, ‘All Good Things Around Us’ on which this recipe is based.
What you will need:
10 fresh elderflower heads (about 1 litre of flowers removed from their stalks)
Remember to gently shake the flowers to remove any insects beforehand.
Juice of 2 small lemons
5 litres of water
Large pan, or large clean bowl
Strong screw top bottles
(I start my fizz off in a pressure cooker pan, it is the perfect size for this recipe, and once the lid is on, it keeps the air out well.)
Carefully remove all the flower heads from their stalks, add flowers with lemon juice to your pan or bowl and pour over the water. Stir thoroughly with a wooden spoon, cover the pan or bowl with a weighted plate to exclude the air.
Leave for 24 hours.
Strain into jugs and from there into clean, strong glass bottles with tight filling lids. Allow a couple of centimetres at the top of the bottles and screw the lids on tightly.
Drink within 3-4 weeks, as it will not keep indefinitely.