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To see a map showing the BADAS Hub click here!

Latest Tree Donation!

20 fruit trees, including eating and cooking apples, Cherry, Plum, Damson and Mulberry were kindly donated to BADAS by the Bridport Tree Planting Group. The photo shows Joe Hackett from the Tree Planting Group presenting the trees at the BADAS Hub on Saturday 13th January 2024. The trees were then given to the first 20 members to apply for the latest batch. We thank Joe and the Tree Planting Group for their generous donation. You can find out more about the Bridport Tree Planting Group here: Bridport Tree Planting Group

Food Standards Agency advice: Home-grown fresh fruit and vegetables affected by flooding.

If fresh produce that you are growing, either to sell or for your own consumption, is contaminated by floodwater, this is our advice. For fruit and vegetables to be eaten raw: 

• throw away any produce that has come into contact with flood water if it is to be eaten raw such as lettuce or strawberries 
• it’s fine to eat produce that is growing above the water and has not come into contact with flood water such as fruit on trees. 

Fruit or vegetables to be eaten raw and planted after flooding should not be harvested for at least six months after the floodwater has receded. This is to make sure that any harmful germs in the soil from the flood water won’t survive and contaminate the produce. If the growing cycle of the crop is shorter than six months, delay replanting. It’s important to ensure that harvesting does not take place until six months after the floodwater receded. You do not need to delay re-planting if the growing cycle is 6 months or more, or if the fruit and vegetables will be cooked before being eaten. You can eat fruit and vegetables that are going to be cooked, even if they’ve been in contact with flood water. This is because cooking will kill any harmful germs that might be present.  Remember to: 

• wash fruit and veg thoroughly before storing, preparing or cooking them, to reduce the risk of cross-contamination 
• pay attention to removing any visible soil, preferably outside the home 
• always wash your hands before and after handling produce If you need any more information, speak to the environmental health service at your local authority.

BADAS was formed in 1999 and exists to protect the interests of existing and future allotment holders. The Society is open to all and the subscription ( Jan-Dec ) is just £5.00  Members get a discount negotiated by the Society at some suppliers on production of their membership card. We produce a quarterly newsletter, plus email updates of interest to growers , and also have meetings/social events for those members who wish to get together and chat. If you want to join BADAS or renew your membership please email or phone us at 01308 250260 or badashub@outlook.com Our address (for post only) is the Centre for Local Food, Unit 17, St Michael’s Trading Estate, Foundry Lane, Bridport DT6 3RR Please note that if you rent your allotment from Bridport Town Council, you will be offered the opportunity to join BADAS (or renew) when you pay your annual allotment rent. Bridport Council are at 01308 456722 or enquiries@bridport-tc.gov.uk  

FROM PLOT TO PLATE!

This months recipe is:

Scafata – Spring Vegetable Stew

Prep 15 mins, Cook 40 mins, Serves 4/6

Ingredients:

100ml Olive oil
Bunch of spring onions
2 sticks celery
200g fresh or frozen broad beans
400g cherry tomatoes (halved)
2 large potatoes (peeled and diced)
Jar of artichoke hearts
200g chard or spinach (washed & chopped)
Oregano
Basil

Warm olive oil in a large, heavy-based pan and gently fry roughly chopped spring onions and thinly sliced celery with a pinch of salt until translucent and soft (about 10 mins). Add broad beans, cherry tomatoes, potatoes, artichokes and good pinch oregano and stir for a minute or two.
Pour in 500ml water or vegetable stock, half cover with a lid and simmer for 20 minutes. Add the spinach/chard and simmer for a further 20 minutes or until the vegetables are soft and there is just a little liquid around them.
Taste for salt and add a big handful of ripped basil.
It will benefit from a rest so that the flavours can come together. Good served with soft cheese or ricotta.

 

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