Author Archives: badas

Members’ Meeting, Monday 2nd March 6pm at Mountfield

There will be a members’ meeting with Daryl Chambers the Town Surveyor, who will talk about and answer questions regarding allotment matters – including the new allotment policy. Members are encouraged to come, however, the room has an occupancy limit – so please email us if you would like to attend. if you wish to view the updated allotment policy click here!

Scafata – Spring Vegetable Stew

 

 

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

  • 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.

To download the recipe click here: Download

Recipe Index

This page is intended to share receipes that make use of allotment produce – particularly  those  that tend to give an over abundence. Do send us your own favourites and we’ll include them here.

Click on the recipes below to get the full details!

Peanut & Broccoli Pad-Thai

Peanut & Broccoli Pad-Thai

Prep 10 mins, Cook 20 mins, Serves 4

For the pad thai sauce
6 tbsps crunchy peanut butter
2 tbsps tamarind paste
3 tbsps brown rice syrup (I substituted maple syrup)
4 tbsps soy sauce
3 tbsps fresh lime juice (or lemon juice)

For the tofu and broccoli
450g purple sprouting broccoli
3 garlic cloves – peeled and minced
1.5 cm piece fresh ginger – peeled and grated
2 birds eye chillies – finely chopped (or dried chilli to taste)
225g firm tofu – drained and cut into small cubes
250g rice noodles (or any other noodles)
Rapeseed oil
6 spring onions – finely chopped
Handful of sesame seeds
Sesame oil (for drizzling)
Handful of basil leaves – shredded (optional)
Handful of mint leaves – shredded

First, make the sauce by putting the peanut butter, tamarind paste and syrup in a bowl, then slowly mixing in the soy, lime (or lemon) juice and 4 tablespoons of water.
Top and tail the broccoli and put the florets in a bowl. Chop the stalks and leaves into 1 cm pieces. Put the garlic, ginger, chilli and tofu in little piles within easy reach of the hob.
Cook the noodles according to packet instructions, drain then drizzle with rapeseed oil and toss gently.
In a large non-stick lidded frying pan, heat 2 tablespoons of rapeseed oil on a medium heat, then fry the tofu for 5 minutes, turning every minute until its pale gold. Add the ginger, garlic and chilli and cook for 2 minutes, then add the broccoli stalks and 4 tablespoons water, cover the pan and leave to steam for 2 minutes until the broccoli is tender. Add the broccoli heads, sauce and spring onions (reserve a handful for garnish). Stir to combine, cover again and leave for 2 minutes.
Turn down the heat to a whisper, add the noodles carefully gently mixing them in until coated in sauce, then turn off the heat. Distribute the mix between 4 plates and sprinkle over the sesame seeds, spring onions (or chives). Drizzle with sesame oil and scatter over the herbs. Enjoy!
To download the recipe click here: Download

AGM & Members’ Social Event, Wednesday 13th September 2023, 7 p.m. at Mountfield

Wednesday 13th September 2023
7 p.m. at Mountfield
Yes, we know AGMs can be a bit dull but we promise to canter through the official
business, leaving plenty of time for members to raise any questions you have, or just tell us how the gardening year has gone for you.
We would also like your feedback on the events we have held this year—Seed & Plant Swaps, Food Festival Stall, BBQ and forthcoming Pickle Event—what else would you like BADAS to do?

Beetroot and Horseradish Chutney

INGREDIENTS:-

  • 750g Grated beetroot
  • 3x Cooking apples-finely chopped
  • 2x Onions-finely chopped
  • 1 inch Ginger-grated
  • 350ml Cider vinegar
  • 300g Demerara sugar
  • 3 Cloves of garlic-crushed
  • 1tsp Salt
  • 3tbsp Grated horseradish from a jar (Tracklements do one)

METHOD:-

  1. Put all of the ingredients (except horseradish) into a stainless steel pan and bring
    slowly to the boil-stirring carefully while the sugar dissolves.
  2. Lower heat and cook gently for 1½ hours until a wooden spoon drawn through the
    chutney shows the bottom of the pan and leaves a channel that doesn’t immediately
    refill.
  3. Add the horseradish and cook gently for another 2 minutes.
  4. Bottle into hot, sterile jars, cover and seal.To download the recipe click here: Download

Raspberry, Almond, Olive Oil and Polenta Cake


Preparation time: 25 minutes, plus cooling
Cooking time: 50 minutes
Serves: 8
 
 

Ingredients:

  • 225g raspberries, plus extra to serve
  • 175g ground almonds
  • 130g polenta
  • 1 tsp baking powder
  • 1 lemon, zest and juice
  • 3 British Blacktail free range eggs
  • 200g golden caster sugar, plus 2 tbsp
  • 125ml Waitrose 100% Italian olive oil
  • 20g toasted flaked almonds


Method:
 
1.Preheat the oven to 170°C, gas mark Lightly grease and base line a 20cm springform cake tin. Tip the raspberries into the base of the tin; set aside. In a bowl, stir together the ground almonds, polenta, baking powder, lemon zest and a pinch of salt.

2.In a large bowl, whisk the eggs and 200g caster sugar with electric beaters until light and fluffy. Slowly whisk in the olive oil, until combined. Fold in the nut mixture.

3.Spoon the batter over the raspberries and bake for 45-50 minutes, until a skewer inserted comes out clean, covering after 30 minutes if browning too quickly. Leave to cool in the tin then turn out.

4.Mix the lemon juice with 2 tbsp caster sugar, until dissolved then brush over the cake. Scatter over the toasted flaked almonds and serve with extra raspberries, if liked.

To download the recipe click here: Download
 

Gooseberry and Elderflower Clafoutis

Ingredients:

  • 350g gooseberries (topped and tailed)
  • 50g caster sugar
  • 3 tablespoons elderflower cordial
  • soft butter for greasing
  • Demerara sugar for dusting
  • 2 eggs
  • 270 ml whole milk
  • 20g unsalted butter
  • 30g light brown sugar
  • pinch of salt
  • 70g plain flour

Method:

  • Lightly crush the gooseberries, toss them in caster sugar and 1 tablespoon of elderflower cordial, then set aside.
  • Heat the oven to 220 C (200 C fan)/gas 7
  • Generously brush soft butter over the base of a small roasting dish (approx 23cm x 14cm), then coat with demerara sugar to create a crust.
  • Combine the eggs, milk, melted butter and 2 tablespoons elderflower cordial and whisk well. In a separate bowl, mix the sugar, salt and flour, then make a well in the centre.  Pour the liquids into the well and mix to create a smooth batter.
  • Tip the macerated gooseberries and their juices into the prepared oven dish, then pour the batter all over the fruit.  Bake for 20 – 25 minutes, until the top is golden brown and the clafouti has a gentle wobble in the middle. Leave to cool a little before serving.

To download the recipe click here: Download

Recipe & photograph courtesy of Mandy Rathbone

BADAS BBQ SATURDAY 8th JULY 2023 at 7pm

BADAS BBQ SATURDAY 8th JULY at 7pm

Here’s a reminder that it’s our Members BBQ in a weeks time.
We look forward to seeing you at the Hub (Skilling North Allotment Site) for burgers, sausages a drink and a chat.
If you would like to come, please let us know by Wednesday evening at the latest so that we have the numbers for catering.
Hope to see you there.

Peat free compost trial.

Brian Hesketh, our guest speaker at our meeting on Wednesday 15th March 2023,  mentioned a gardener publishing results of his own compost trials comparing with peat composts, here is the link for anyone who would like to view this:

https://www.jackwallington.com/peat-free-compost-trials-2021/

Jack Wallington says : “Over the last 7 – 8 years I’ve only used peat free compost after I switched and found my plants grew exactly the same or better in peat free compared to peat. In that time I have grown thousands of plants from seed as well as permanently in large pots. If the bag doesn’t clearly say ‘peat free’ it will contain peat dug from natural habitats. Digging peat reduces habitat for wildlife and releases millennia of carbon locked into peat bogs, which then converts into climate warming CO2.”

Jack’s website has plenty of other valuable information and is worth viewing at: https://www.jackwallington.com

Veg & Stout Stew with dumplings via QR code

Prep: 20 mins Cook: 1 hr 15 mins Serves 4-6

Ingredients:

  • 2 tbsp olive oil
  • 2 large onions
  • 150g chestnut mushrooms, halved
  • 1 heaped tbsp plain flour
  • 2 carrots, peeled and cut into large chunks
  • 2 parsnips, peeled and cut into large chunks
  • Swede (about 400g) peeled and cut into large chunks
  • Celeriac (about 500g) peeled and cut into large chunks
  • 150g pearl barley
  • 2 sprigs fresh thyme
  • 2 tbsps dark soy sauce
  • 2 tbsps tomato puree
  • salt and black pepper
  • 750 ml vegan stock
  • 500 ml vegan stout (beer)
  • 100g spinach

For the dumplings:

  • 150g plain flour
  • 1.5 tsp baking powder
  • 75g vegetable suet
  • tbsp chopped thyme leaves

Method:

  1. Heat the oil in a large casserole or lidded pan, add the onions and cook, stirring, on a medium heat for 8 mins until soft and translucent
  2. Add the mushrooms and cook for 5 mins until lightly browned
  3. Stir in the tblsp flour, cook for a minute or so
  4. Add all the root veg, pearl barley, thyme, soy, tomato puree, salt & pepper to taste.
  5. Pour in the stock and stout, bring to a boil, reduce the heat, cover and simmer for 30 mins
  6. Remove the lid and stir gently, cook for 10 mins more until sauce is thickened.
  7. Meanwhile mix all the dumpling ingredients with a pinch of salt and pepper, then mix in 100ml water
  8. Roll the dough into 8 balls
  9. Stir the spinach into the stew and nestle the dumplings on the surface, leaving a little space in between them
  10. Replace the lid and cook for 20 mins, or until the dumplings are puffed up and firm.

Enjoy!

To download the recipe click here: Download

Recipe & photograph courtesy of Mandy Rathbone

Gift of Fruit Trees

Pictured above, Bridport Tree Planting Co-Ordinator, Joe Hackett, hands over a gift of ten apple trees to BADAS Chair, Fiona Dare, in front of some of the lucky recipients.

“Just the start of what we hope will be a good partnership,” said Joe afterwards. “We hope in the autumn to be able to give more ”food trees” – not just apples but pears, plums, nuts also – to people with allotments. We want to do everything we can to encourage production oflocal nutritious food”

Bridport Tree Planting has been in existence since the autumn of 2019. Part of West Dorset Friends of the Earth, it started with a gathering of names of people interested in trees to help fight climate change and increase biodiversity. Soon it grew in strength by being able to give away three non-fruit native species like rowan, hazel, hawthorn, birch to each household – this still applies – and planting trees in such public spaces as Asker Meadows and St. Mary’s Fields. “I remember well that first public planting. Seventy people turned up. It was organised chaos!” said Joe. “Soon after that two good things happened. We were sponsored by Groves Nursery, who generously gave us a tree or equivalent for every tree they sold – and we were lucky to find a private sponsor who is very keen on trees. Thanks to her, we have never been short of money. We’ve planted or given away close on a thousand trees a year.”

John Hinsley, another local resident, is a key part of the success, ordering in free saplings from Ovo Energy as part of the I Dig Trees initiative, and advising local groups and individuals. Bridport Tree Planting has just finished planting another public open space – Flaxhayes at the top end of St. Swithins Road – and works closely with Bridport Town Council.

For more information, and if you wish to receive Bridport Tree Planting’s newsletter, sent to 250 people, apply to joe@thehacketts.uk

Chedington Compost – discount for registered members!

Chedington Compost Limited
North Buckham Farm
Beaminster
Dorset
DT8 3SH
Phone: 01308 863 054
Click here for their website.

Supply composted manure: a fine mixture of cow, sheep and horse manure that has gone through an anaerobic process. It is slightly alkaline to counter soil acidity and has low ammonia levels; a manure fertiliser for soil improvement, soil incorporation or mulch layer – rich in quality matter for soil structure, moisture retention and microbial activity.
This manure has been used by a committee member who believes that although more expensive, it is infinitely superior to ‘raw’ farmyard manure which can introduce weeds, be very lumpy and difficult to incorporate into the soil. It is more similar to traditional compost – but contains much more soil nutrition. – Highly recommended!

They will deliver 750 litre bulk bags but ask that we try and combine several orders to minimise their transport costs.

Before ordering please contact Mandy, our Treasurer (manwell52@hotmail.co.uk),  to obtain your discount.

Veg & Stout Stew with dumplings

Prep: 20 mins Cook: 1 hr 15 mins Serves 4-6

Ingredients:

  • 2 tbsp olive oil
  • 2 large onions
  • 150g chestnut mushrooms, halved
  • 1 heaped tbsp plain flour
  • 2 carrots, peeled and cut into large chunks
  • 2 parsnips, peeled and cut into large chunks
  • Swede (about 400g) peeled and cut into large chunks
  • Celeriac (about 500g) peeled and cut into large chunks
  • 150g pearl barley
  • 2 sprigs fresh thyme
  • 2 tbsps dark soy sauce
  • 2 tbsps tomato puree
  • salt and black pepper
  • 750 ml vegan stock
  • 500 ml vegan stout (beer)
  • 100g spinach

For the dumplings:

  • 150g plain flour
  • 1.5 tsp baking powder
  • 75g vegetable suet
  • tbsp chopped thyme leaves

Method:

  1. Heat the oil in a large casserole or lidded pan, add the onions and cook, stirring, on a medium heat for 8 mins until soft and translucent
  2. Add the mushrooms and cook for 5 mins until lightly browned
  3. Stir in the tblsp flour, cook for a minute or so
  4. Add all the root veg, pearl barley, thyme, soy, tomato puree, salt & pepper to taste.
  5. Pour in the stock and stout, bring to a boil, reduce the heat, cover and simmer for 30 mins
  6. Remove the lid and stir gently, cook for 10 mins more until sauce is thickened.
  7. Meanwhile mix all the dumpling ingredients with a pinch of salt and pepper, then mix in 100ml water
  8. Roll the dough into 8 balls
  9. Stir the spinach into the stew and nestle the dumplings on the surface, leaving a little space in between them
  10. Replace the lid and cook for 20 mins, or until the dumplings are puffed up and firm.

Enjoy!

To download the recipe click here: Download

Recipe & photograph courtesy of Mandy Rathbone

Members Meeting Wednesday 15th March 2023

A Members Meeting will be held at Mountfield, Rax Lane, Bridport on Wednesday 15th March 2023 commencing at 7pm.

Local gardening enthusiast, Brian Hesketh, will be giving a short talk:

Gardening in the Goldilocks Era

A presentation in 2 parts about our response as gardeners to changes in the climate.

The first part brings us up to date on the changes, this is followed by a reminder of the positive difference we already make by working the land, and what further steps we might make. We think this is a subject that will be of interest to everyone trying to cope with the climate challenges alongside everything else.

COP27, Planetary Boundaries and the Montreal Protocol.

Figure 1 Adapted from Rockstrom et al 2009

At the time of writing we are awaiting the outcome of the Climate Change COP27 talks in Sharm el Sheik, Egypt. Looking back at a 2009 scientific paper outlining a safe operating space for humanity1 and introducing the concept of “Planetary Boundaries), showed that 3 of the 9 boundaries were already being exceeded and were thus endangering the Earth’s system (figure 1), and continue to deteriorate.
COP 27 is primarily concerned with climate change and attempting to obtain agreement to lower anthropogenic greenhouse gas emissions which cause it; however, we should not just consider carbon emissions as the sole threat to the planet.

Considering Rockström’s 9 boundaries and briefly looking at the current situation. It should be recognised that Rockström’s 9 boundaries are irrevocably interlinked: i.e. CO2 causes climate change but also acidification in the ocean; artificial nitrogen fixation during fertiliser production causes increased nitrogen levels in the ocean which adversely affects biodiversity – it also leads to increased levels of N2O, a “greenhouse” gas which also depletes the ozone layer. A picture emerges that is not reassuring with probable deterioration in all the boundaries but one.

1. The safe boundary for climate change, indicated by the concentration of atmospheric carbon dioxide, is proposed to be 350 ppm compared to a preindustrial level of 280, which would limit the subsequent global rise in temperature to about 1½ °C.2 In 2009 the measured level was 387. The current level is 415.7 ppm3 which is 149 per cent of the pre-industrial levels and will give rise to a global increase of temperature of about 2.6°C – with all the dangers inherent in the subsequent extremes of climate produced4.

2. The safe rate of Biodiversity loss as represented as the extinction rate (number of species per million species per year, E/MSY) is 10 compared to a preindustrial level of 0.1 -1. In 2009 it was greater than 100 – it may now be 150–260 E/MSY 5

3. The 3rd exceeded boundary (Nitrogen/Phosphorous fertiliser production) was estimated to be 121 million tonnes per year in 2009 compared to a boundary limit of 35. In the early 2000’s, the production of nitrogen fertilizers stood at some 95 million metric tons. By 2020, this figure had increased to over 123 million tons. Production of phosphate fertilizers also increased, growing by roughly 18.6 percent 6.

4. Ocean acidification: The predicted pH decrease of approximately 0.3 units during the 21st century would be a greater change than possibly at any time in the last 300 million years7 .

5. Global Freshwater use: Water use has been increasing worldwide by about 1% per year since the 1980s and is expected to increase by 20% to 30% until 2050. The increase is mainly occurring in developing countries and emerging economies. It is currently approximately 4000km8.

6. Change in land use: It is estimated that land use change has affected almost a third (32%) of the global land area in just six decades (1960-2019) and, thus, is around four times greater in extent than previously estimated from long-term land change assessments9.

7. The damage from aerosols can be great, but their highly variable impacts left Rockström’s team unable to put a number on safe limits10.

8. Chemical pollution: The chemical pollution boundary has been expanded and renamed “novel entities” created entirely by us humans. They include emissions of toxic compounds such as synthetic organic pollutants and radioactive materials, but also genetically modified organisms, nanomaterials, and micro-plastics. These can persist in the environment for a very long time, and their effects are potentially irreversible11.

9. At last some Good News! Stratospheric ozone depletion and the ozone hole have generated worldwide concerns. These concerns led to the adoption of the Montreal Protocol in 1987, which bans the production of CFCs, halons, and other ozone-depleting chemicals. Recovery is projected throughout this century, and the ozone hole is expected to reach pre-1980 levels by around 2075. The Montreal Protocol is considered the most successful international environmental agreement to date12.

Returning to the subject of COP 27, the UN is the only global organisation we have capable of producing an agreed plan of action, although much of the output from the COP series of meetings until now has been well intentioned – but inadequate. My personal belief is that nothing effective will be done until we cross a tipping point whereby something truly dreadful happens. One might have thought that the recent increase in catastrophic fires, tropical storms, floods, heatwaves, cold spells, etc. would prove that urgent action was needed now.

Individually we should continue to do all can to reduce our own carbon footprints; it is however, only by government action that the planet can be saved; the success of the Montreal Protocol in repairing the holes in the ozone layer does show that united action by the world’s nations can bring about a change in behaviour resulting in a planet that is not wrecked for future generations.

 

1 Rockström. J. et al, 2009. A safe operating space for humanity. Nature, 461, 472 – 475.

2 Rockström. J. et al, 2009. A safe operating space for humanity. Nature, 461, 472 – 475.

3 United Nations. 2022. UN News:Climate change: CO2 and methane in our atmosphere reach record levels. New York. United Nations. Available from: https://news.un.org/en/story/2022/10/1129887

4 Climate Action Tracker. 2022. Temperatures. Climate Action Tracker. https://climateactiontracker.org/global/temperatures/ [Accessed 21 November 2022].

5 Robert H. Cowie, R.H., Boucher, P,. Fontaine. B,. 2022. The Sixth Mass Extinction: fact, fiction or speculation? Biological Reviews 97. 640–663. Cambridge: Cambridge Philosophical Society.

6 Fernández, L., 2022. Global fertilizer production 2005-2020, by nutrient. Statista. Available from: https://www.statista.com/statistics/1290786/global-fertilizer-production-by-nutrient/ [Accessed 19 November 2022]

7 2015. Ocean Acidification: Saturation State. National Oceanic and Atmospheric Administration U.S. Department of Commerce. Available from: https://sos.noaa.gov/catalog/datasets/ocean-acidification-saturation-state/[Accessed 19 November 2022]

8 The Global Education Project. Fresh Water Available from: https://www.theglobaleducationproject.org/earth/fresh-water#global-fresh-water-use-1901-2014 [Visited 21 November 2022]

9 Pearce. F,.2010. Earth’s nine life-support systems: Aerosol loading. New Scientist. Obtainable from: https://www.newscientist.com/article/dn18578-earths-nine-life-support-systems-loading. [Accessed 19 November 2022]

10 Pearce. F,.2010. Earth’s nine life-support systems: Aerosol loading. New Scientist. Obtainable from: https://www.newscientist.com/article/dn18578-earths-nine-life-support-systems-loading. [Accessed 19 November 2022].

11 The Anthropocene. 2022. Planetary Boundaries. Available from: https://www.anthropocene.info/planetary-boundaries.php. Visited 21 November 2022]

12 UN Environment Programme. About Montreal Protocol. New York. UNEP
https://www.unep.org/ozonaction/who-we-are/about-montreal-protocol. [Accessed 21 November 2022].