Newsletter Febuary 2007
Opportunity knocks.
It may be only February but it is time to start planning for the new growing season. We at the NWS Food Link are
looking forward to the challenge of growing our production base to provide more fresh local produce to meet increasing
customer demand.
In 2006 we demonstrated the demand for this produce through the Food Link stall that always sold out. We could not meet the demand for the quality products supplied by local producers. This year we would like to do better with more products, more varieties, more often. This coming season will see more members of the producer group supplying the Food Link, but this will still not be enough to satisfy the demand. We would therefore like to hear from anyone considering growing for sale and to encourage those of you who grow food for yourselves to grow that little bit more and take the opportunity that changing attitudes to food purchasing and state support for agriculture are offering.
We want to tempt you with all the support that The Food Link can offer. We understand what it takes to run a small horticulture business, and so we will take care of your marketing, distribution and the sale of your goods, allowing you to concentrate on the production side. In addition we can provide training, advice and the shared experience of a community of growers. No one is too small, we all have to start somewhere, so you do not have to start by growing a
full range of produce, you can concentrate on your passion, we will take care of the rest.
We won’t just be dealing in vegetables, we are looking to sell the whole range of locally produced food, which includes
home made preserves and jams, wild food such as mushrooms and berries. We are constantly asked for eggs but as yet we have not found a supplier. Other horticultural products in demand are plants especially in the spring and early summer when there is a market for young Veg and herb plants for growing on. If you have other ideas or produce that you think would sell, then we would be interested to hear from you.
New Food Link Van
The Food Link has had a major boost this winter, we have been able to purchase our own van. This will be used for
collections from producers, and deliveries to customers, it has an integral chiller unit to keep the freshly harvested produce in tip top conditions.
It is also big enough to take the stall as well as produce and this is going to be a vast improvement on last year where
we had to cram every thing into multiple private cars. So with this new acquisition and last years experience to build
on, we are looking forward to an exciting new season. We would just like to offer our best wishes to every one taking
part and to give a final piece of encouragement for anyone thinking of starting a small horticulture business to get in touch there are plenty of market opportunities and we can help. Good luck.
What’s your spud
North West Sutherland Food links were delighted with the success of October’s Tattie Festival. It provoked a lot of discussion about the humble potato from cooks, growers and consumers.
Are you waxy or floury or perhaps wet or dry even? Having enjoyed hearing about peoples opinions I thought it might be appropriate to write a bit more about the different sorts of potatoes out there. Prior to growing potatoes I’d never really thought about the different varieties and was amazed and bewildered at the choices available. I have to confess that one of my most evocative childhood memories is of my friends and me patiently queuing in the local chippy in Bradford waiting to buy our “bag of chips to eat now please.” Lining the walls next to where we queued were large hessian sacks of potatoes which were being stored before use. They made great seats for us kids as we shuffled from one sack to the other as the queue moved slowly forward.
I can still remember the smell of those earthy potatoes in theirs acks! ..haven’t a clue what variety they were though.
Potatoes can be classed as “Floury” or “Waxy,” and a scale of 1 to 9 is commonly used when assessing dry matter. The
non- water content(dry matter) of potatoes can vary from 15 to 28% in varieties grown in Britain, though potatoes of the same variety grown in the south of England can have 3% more dry matter than those grown in Scotland. Waxy potatoes such as “Desiree”, “Pentland Javelin” and “Charlotte” will be in the 1-4 range while floury “Kerr’s Pinks,” Edzell Blues” and “British Queen” will be in the 7-9 range. General purpose varieties such as “Estima,” and “King Edward” will be in the 4-6 range. The waxy potatoes have far lower food value than the dry, floury varieties. Potatoes for crisps and chips are usually from the floury variety as they have more dry matter and less water, to produce a crispness and reduce the amount of fat absorbed in replacing the evaporating water.
It’s common knowledge to potato growers that taste has changed in the UK in general. Small, firm waxy potatoes such
as “Maris Peer” and “Nicola” are now premium crops. The older generation of growers find it hard to accept that these
popular varieties are what they used to discard or feed to the pigs!
However, what we have found to be true whenever we have sold potatoes on the stall around the North West Coast is
that there is still a very strong demand for the old floury varieties. “Kerr’s Pinks,” “Golden Wonder” and ”Roosters” all sold well. It does seem to be a Highland tradition to prefer floury potatoes, but as I know with my attempts to boil these varieties, they disintegrate very easily. The starch absorbs water, swells up and disrupts the cell structure. Some cooks take the view that these varieties cannot be boiled and should be steamed.
Boiling is possible but success does depend on a commitment to the process, which could explain why the more easily boiled “waxy” potato is becoming more popular.Living in the North of Scotland we probably have a great advantage when it comes to growing the “floury” variety. “Golden Wonder” and “Kerr’s Pinks” have legendary flavour
and texture when grown in Scotland and Ireland, but the taste can be quite different when grown in the south of England. One seed catalogue received a letter from a gardener in Sussex who compared eating “Golden Wonder” that he’d just grown to eating “laundry starch.” If you are thinking of planting a few rows of potatoes to sell this year then it’s worth trying a few different varieties. Some of the old pre 1950’s varieties are still available. Epicure, Red Duke of York, Sharpe’s Express, Arran Pilot, Home Guard, and Ulster Chieftain are early varieties. Second early floury classics include Edzell Blue, Dunbar Rover, British Queen and Catriona. Maincrop classics include Arran Victory, Golden Wonder, Kerr’s Pinks and Record.
From Post 1950 to the present we have lots of varieties. Accord, Karlene, Ailsa, Atlantic, Maris Piper, Fianna, Hermes,
Pentland Ivory, Pentland Squire, Remarka, Rooster, White Lady, Yukon Gold to name a few. The Tattie festival is to come an annual event to be held every October, so if you do grow any unusual varieties of potatoes then bring a box along to sell or just a few to exhibit.
We had 17 different varieties on sale last year and we’d like to increase that this year. So, get growing!! JR
Gathering Non-Timber Forest Products Or Wild Harvesting
The Culag Community Woodland Trust in Lochinver is working with three other woodland groups in Scotland as part of Reforesting Scotland’s Rural Alternatives Project, on Non Timber Forest Products (NTFPs). Non Timber Forest Products (NTFPs) include all woodland resources, both plant and animal, other than timber. Examples include: Food - berries, nuts, wild fungi, honey and herbs, fruits can be used to make wine and preserves. Craft and Decorative products - branches, leaves, mosses and ferns. Herbal medicines - leaves, berries, roots and tree bark can be processed and/or dried, andused to make herbs and tinctures. Pharmaceuticals and chemicals - plant material can be used to make aromatics, cosmetics, dyes and oils.
This project aims are to gather local knowledge of NTFPs relating to identification, harvesting and uses. Increase awareness and understanding of identification, gathering and uses of a wide range of woodland flora, fauna and fungi. Plan for sustainable harvesting of NTFPs and sustainable management of woodland habitats. Identify the opportunities for small-scale NTFP enterprises and offer support through training, business planning and marketing.
Last year we organised an information evening in Lochinver village hall where interest was expressed in 17 different areas including, the use of bracken in organic agriculture, cooking with wild food, wine making and seed harvesting. Since then we have organised a ‘Tree Seed Collection Information’ day where people leaned how to collect seed to sell to nurseries. We have invited Dr Eric Donnelly to come and speak to the Community about the uses of bracken, in Organic Agriculture and as a Bio fuel; this will take place sometime early spring. We plan to organise Information Days on; Winemaking, collecting and cooking Wild Foods, making Walking Sticks, making Outdoor Furniture with a Chainsaw
and use of Natural Dyes. The project is assisting someone with developing his idea for a small-scale non-timber forest
business. As part of the Highland 2007 festival we plan to organise a Celebration of Wild and Local Food, we are working with NWS Food Links developing this idea.
If you want more information on the project please contact Hilary MacDonald on 01571 844001 or 844368.
NWSFL Training Day, Glencanisp Lodge, Lochinver
Twelve participants gathered in the magnificent setting of Glencanisp Lodge on Friday, 17th November 2006 for a oneday course entitled ‘Introduction to Small-scale Horticultural Cropping in North West Sutherland’.The course, which was especially developed for NWSFL, was led by two excellent tutors, Audrey Litterick and Norman Stephen, both from SAC. Subjects covered included choice of crops; site and soil assessment; propagation; crop nutrition; and crop rotation, spacing and timing – and all in one day!
Audrey and Norman alternated, helping to keep things fresh in what was an ambitious schedule, and they even managed to include a practical session on site and soil assessment. This involved digging pits in the Lodge’s semi-derelict walled garden, and on the lower fringes of the front lawn (no lasting damage was done!).
We also heard from local resident Jenny Robertson, who has ambitious plans for the restoration of the walled garden –
we wish her well.
All participants in the day had ample opportunity to ask questions, either prompted by the course material or dealing
with particular problems and issues relating to their own land. At the end of a very full and fascinating day we thanked
Audrey and Norman for a superb training session, and went our separate ways inspired to grow more vegetables!
Thanks again to Audrey Litterick and Norman Stephen (SAC), and to Dorothea for her excellent catering at Glencanisp
Lodge.
Donald Murdie, Land Use Projects Manager with The Scottish Crofting Foundation is currently planning to run a series
of extended versions of this course throughout the Highlands and Islands for more information email Donald@crofting.org, or phone…01851 612484
North West Training Centre are looking for additional people to join a planned Hygiene course in Lochinver,
Contact Sheila Fraser on 01971 521238 or email northwesttc@aol.com for details
It may be only February but it is time to start planning for the new growing season. We at the NWS Food Link are
looking forward to the challenge of growing our production base to provide more fresh local produce to meet increasing
customer demand.
In 2006 we demonstrated the demand for this produce through the Food Link stall that always sold out. We could not meet the demand for the quality products supplied by local producers. This year we would like to do better with more products, more varieties, more often. This coming season will see more members of the producer group supplying the Food Link, but this will still not be enough to satisfy the demand. We would therefore like to hear from anyone considering growing for sale and to encourage those of you who grow food for yourselves to grow that little bit more and take the opportunity that changing attitudes to food purchasing and state support for agriculture are offering.
We want to tempt you with all the support that The Food Link can offer. We understand what it takes to run a small horticulture business, and so we will take care of your marketing, distribution and the sale of your goods, allowing you to concentrate on the production side. In addition we can provide training, advice and the shared experience of a community of growers. No one is too small, we all have to start somewhere, so you do not have to start by growing a
full range of produce, you can concentrate on your passion, we will take care of the rest.
We won’t just be dealing in vegetables, we are looking to sell the whole range of locally produced food, which includes
home made preserves and jams, wild food such as mushrooms and berries. We are constantly asked for eggs but as yet we have not found a supplier. Other horticultural products in demand are plants especially in the spring and early summer when there is a market for young Veg and herb plants for growing on. If you have other ideas or produce that you think would sell, then we would be interested to hear from you.
New Food Link Van
The Food Link has had a major boost this winter, we have been able to purchase our own van. This will be used for
collections from producers, and deliveries to customers, it has an integral chiller unit to keep the freshly harvested produce in tip top conditions.
It is also big enough to take the stall as well as produce and this is going to be a vast improvement on last year where
we had to cram every thing into multiple private cars. So with this new acquisition and last years experience to build
on, we are looking forward to an exciting new season. We would just like to offer our best wishes to every one taking
part and to give a final piece of encouragement for anyone thinking of starting a small horticulture business to get in touch there are plenty of market opportunities and we can help. Good luck.
What’s your spud
North West Sutherland Food links were delighted with the success of October’s Tattie Festival. It provoked a lot of discussion about the humble potato from cooks, growers and consumers.
Are you waxy or floury or perhaps wet or dry even? Having enjoyed hearing about peoples opinions I thought it might be appropriate to write a bit more about the different sorts of potatoes out there. Prior to growing potatoes I’d never really thought about the different varieties and was amazed and bewildered at the choices available. I have to confess that one of my most evocative childhood memories is of my friends and me patiently queuing in the local chippy in Bradford waiting to buy our “bag of chips to eat now please.” Lining the walls next to where we queued were large hessian sacks of potatoes which were being stored before use. They made great seats for us kids as we shuffled from one sack to the other as the queue moved slowly forward.
I can still remember the smell of those earthy potatoes in theirs acks! ..haven’t a clue what variety they were though.
Potatoes can be classed as “Floury” or “Waxy,” and a scale of 1 to 9 is commonly used when assessing dry matter. The
non- water content(dry matter) of potatoes can vary from 15 to 28% in varieties grown in Britain, though potatoes of the same variety grown in the south of England can have 3% more dry matter than those grown in Scotland. Waxy potatoes such as “Desiree”, “Pentland Javelin” and “Charlotte” will be in the 1-4 range while floury “Kerr’s Pinks,” Edzell Blues” and “British Queen” will be in the 7-9 range. General purpose varieties such as “Estima,” and “King Edward” will be in the 4-6 range. The waxy potatoes have far lower food value than the dry, floury varieties. Potatoes for crisps and chips are usually from the floury variety as they have more dry matter and less water, to produce a crispness and reduce the amount of fat absorbed in replacing the evaporating water.
It’s common knowledge to potato growers that taste has changed in the UK in general. Small, firm waxy potatoes such
as “Maris Peer” and “Nicola” are now premium crops. The older generation of growers find it hard to accept that these
popular varieties are what they used to discard or feed to the pigs!
However, what we have found to be true whenever we have sold potatoes on the stall around the North West Coast is
that there is still a very strong demand for the old floury varieties. “Kerr’s Pinks,” “Golden Wonder” and ”Roosters” all sold well. It does seem to be a Highland tradition to prefer floury potatoes, but as I know with my attempts to boil these varieties, they disintegrate very easily. The starch absorbs water, swells up and disrupts the cell structure. Some cooks take the view that these varieties cannot be boiled and should be steamed.
Boiling is possible but success does depend on a commitment to the process, which could explain why the more easily boiled “waxy” potato is becoming more popular.Living in the North of Scotland we probably have a great advantage when it comes to growing the “floury” variety. “Golden Wonder” and “Kerr’s Pinks” have legendary flavour
and texture when grown in Scotland and Ireland, but the taste can be quite different when grown in the south of England. One seed catalogue received a letter from a gardener in Sussex who compared eating “Golden Wonder” that he’d just grown to eating “laundry starch.” If you are thinking of planting a few rows of potatoes to sell this year then it’s worth trying a few different varieties. Some of the old pre 1950’s varieties are still available. Epicure, Red Duke of York, Sharpe’s Express, Arran Pilot, Home Guard, and Ulster Chieftain are early varieties. Second early floury classics include Edzell Blue, Dunbar Rover, British Queen and Catriona. Maincrop classics include Arran Victory, Golden Wonder, Kerr’s Pinks and Record.
From Post 1950 to the present we have lots of varieties. Accord, Karlene, Ailsa, Atlantic, Maris Piper, Fianna, Hermes,
Pentland Ivory, Pentland Squire, Remarka, Rooster, White Lady, Yukon Gold to name a few. The Tattie festival is to come an annual event to be held every October, so if you do grow any unusual varieties of potatoes then bring a box along to sell or just a few to exhibit.
We had 17 different varieties on sale last year and we’d like to increase that this year. So, get growing!! JR
Gathering Non-Timber Forest Products Or Wild Harvesting
The Culag Community Woodland Trust in Lochinver is working with three other woodland groups in Scotland as part of Reforesting Scotland’s Rural Alternatives Project, on Non Timber Forest Products (NTFPs). Non Timber Forest Products (NTFPs) include all woodland resources, both plant and animal, other than timber. Examples include: Food - berries, nuts, wild fungi, honey and herbs, fruits can be used to make wine and preserves. Craft and Decorative products - branches, leaves, mosses and ferns. Herbal medicines - leaves, berries, roots and tree bark can be processed and/or dried, andused to make herbs and tinctures. Pharmaceuticals and chemicals - plant material can be used to make aromatics, cosmetics, dyes and oils.
This project aims are to gather local knowledge of NTFPs relating to identification, harvesting and uses. Increase awareness and understanding of identification, gathering and uses of a wide range of woodland flora, fauna and fungi. Plan for sustainable harvesting of NTFPs and sustainable management of woodland habitats. Identify the opportunities for small-scale NTFP enterprises and offer support through training, business planning and marketing.
Last year we organised an information evening in Lochinver village hall where interest was expressed in 17 different areas including, the use of bracken in organic agriculture, cooking with wild food, wine making and seed harvesting. Since then we have organised a ‘Tree Seed Collection Information’ day where people leaned how to collect seed to sell to nurseries. We have invited Dr Eric Donnelly to come and speak to the Community about the uses of bracken, in Organic Agriculture and as a Bio fuel; this will take place sometime early spring. We plan to organise Information Days on; Winemaking, collecting and cooking Wild Foods, making Walking Sticks, making Outdoor Furniture with a Chainsaw
and use of Natural Dyes. The project is assisting someone with developing his idea for a small-scale non-timber forest
business. As part of the Highland 2007 festival we plan to organise a Celebration of Wild and Local Food, we are working with NWS Food Links developing this idea.
If you want more information on the project please contact Hilary MacDonald on 01571 844001 or 844368.
NWSFL Training Day, Glencanisp Lodge, Lochinver
Twelve participants gathered in the magnificent setting of Glencanisp Lodge on Friday, 17th November 2006 for a oneday course entitled ‘Introduction to Small-scale Horticultural Cropping in North West Sutherland’.The course, which was especially developed for NWSFL, was led by two excellent tutors, Audrey Litterick and Norman Stephen, both from SAC. Subjects covered included choice of crops; site and soil assessment; propagation; crop nutrition; and crop rotation, spacing and timing – and all in one day!
Audrey and Norman alternated, helping to keep things fresh in what was an ambitious schedule, and they even managed to include a practical session on site and soil assessment. This involved digging pits in the Lodge’s semi-derelict walled garden, and on the lower fringes of the front lawn (no lasting damage was done!).
We also heard from local resident Jenny Robertson, who has ambitious plans for the restoration of the walled garden –
we wish her well.
All participants in the day had ample opportunity to ask questions, either prompted by the course material or dealing
with particular problems and issues relating to their own land. At the end of a very full and fascinating day we thanked
Audrey and Norman for a superb training session, and went our separate ways inspired to grow more vegetables!
Thanks again to Audrey Litterick and Norman Stephen (SAC), and to Dorothea for her excellent catering at Glencanisp
Lodge.
Donald Murdie, Land Use Projects Manager with The Scottish Crofting Foundation is currently planning to run a series
of extended versions of this course throughout the Highlands and Islands for more information email Donald@crofting.org, or phone…01851 612484
North West Training Centre are looking for additional people to join a planned Hygiene course in Lochinver,
Contact Sheila Fraser on 01971 521238 or email northwesttc@aol.com for details
