Stepney City Farm

Community growing, award-winning local produce in our cafe and shop, Farmers' Market every Saturday, animals, volunteering, rural crafts ...
Brilliant day at the Farm for The Big Lunch

Brilliant day at the Farm for The Big Lunch

During Urban Food Fortnight, our donkeys Dunstan and George went around the neighbourhood delivering herbs from the Farm and recipes for two cocktails. If you missed them, then here’s the recipes. Try them and tell us what you think.
Stepney swayServes 2
50ml stock syrup (see recipe below)225g punnet raspberriesLeaves from 2 sprigs rosemary, woody stalk discardedLeaves from 2 sprigs garden mint, stalk discarded1 x 275ml bottle chilled Dalston Cola Real Lemonade
Place the stock syrup and raspberries in a blender with the herbs and blitz to make a purée. Divide between two glasses and top up with the lemonade. Stir and serve.
Stepney slingServes 1 
A handful of blackberries1 tsp fennel seeds (fresh from a fennel plant, if you have one)Leaves from 1 sprig lemon or silver thyme35ml City of London Dry Gin20ml Cointreau10ml lime juice10ml stock syrup (see recipe below)3 dashes Angostura BittersSoda water, to top up
Place the blackberries, fennel seeds and thyme in a cocktail shaker and lightly crush with a pestle or the end of a rolling pin.
Add the City of London Dry Gin, Cointreau, lime juice, stock syrup, Angostura Bitters and a handful of ice. Shake the cocktail ingredients together well. Strain into a tall glass filled with crushed ice and top up with soda water to serve.
Stock syrupMakes 100ml
50g granulated sugar50ml water 
Place the sugar and water in a small pan and gently heat until the sugar has dissolved. Bring to the boil and boil for 2 minutes. Remove from the heat and cool. The syrup will keep for months in the fridge in a sealed container.

During Urban Food Fortnight, our donkeys Dunstan and George went around the neighbourhood delivering herbs from the Farm and recipes for two cocktails. If you missed them, then here’s the recipes. Try them and tell us what you think.

Stepney sway
Serves 2

50ml stock syrup (see recipe below)
225g punnet raspberries
Leaves from 2 sprigs rosemary, woody stalk discarded
Leaves from 2 sprigs garden mint, stalk discarded
1 x 275ml bottle chilled Dalston Cola Real Lemonade

Place the stock syrup and raspberries in a blender with the herbs and blitz to make a purée. Divide between two glasses and top up with the lemonade. Stir and serve.

Stepney sling
Serves 1 

A handful of blackberries
1 tsp fennel seeds (fresh from a fennel plant, if you have one)
Leaves from 1 sprig lemon or silver thyme
35ml City of London Dry Gin
20ml Cointreau
10ml lime juice
10ml stock syrup (see recipe below)
3 dashes Angostura Bitters
Soda water, to top up

Place the blackberries, fennel seeds and thyme in a cocktail shaker and lightly crush with a pestle or the end of a rolling pin.

Add the City of London Dry Gin, Cointreau, lime juice, stock syrup, Angostura Bitters and a handful of ice. Shake the cocktail ingredients together well. Strain into a tall glass filled with crushed ice and top up with soda water to serve.

Stock syrup
Makes 100ml

50g granulated sugar
50ml water 

Place the sugar and water in a small pan and gently heat until the sugar has dissolved. Bring to the boil and boil for 2 minutes. Remove from the heat and cool. The syrup will keep for months in the fridge in a sealed container.

Our gaggle of geese, who will leave the Farm this week to meet their maker. We’ll be serving some of the geese as part of our Urban Food Fortnight Michaelmas Feast on the 29th Seotember. For details and to book, go to https://michelmasfeast.eventbrite.com/ or ask in the Cafe.
If you’d like to order a goose for collection, email jassy@stepneycityfarm.org They’ll keep brilliantly in the freezer for Christmas.

Our gaggle of geese, who will leave the Farm this week to meet their maker. We’ll be serving some of the geese as part of our Urban Food Fortnight Michaelmas Feast on the 29th Seotember. For details and to book, go to https://michelmasfeast.eventbrite.com/ or ask in the Cafe.

If you’d like to order a goose for collection, email jassy@stepneycityfarm.org They’ll keep brilliantly in the freezer for Christmas.

We were given some free collection tins via Twitter.
The Farm got chatting to the wonderful Childsi Foundation, a truly inspiring charity helping abandoned children in Uganda, and the terrific Kirsty Marrins, who’s always got fascinating social media info to share and is now signed up for ferret-walking. Not to mention an offer of support and a free Coffee Guide from Klaudia at Allegra Strategies: donor of donation tins.
Thanks to you all:  don’t they look terrific now?

We were given some free collection tins via Twitter.

The Farm got chatting to the wonderful Childsi Foundation, a truly inspiring charity helping abandoned children in Uganda, and the terrific Kirsty Marrins, who’s always got fascinating social media info to share and is now signed up for ferret-walking. Not to mention an offer of support and a free Coffee Guide from Klaudia at Allegra Strategies: donor of donation tins.

Thanks to you all:  don’t they look terrific now?

Wednesday’s Chicken of the Day: the Araucana. For the most beautiful, blue-shelled eggs. Whichever came first, the chicken or the egg: we sell them both.

Wednesday’s Chicken of the Day: the Araucana. For the most beautiful, blue-shelled eggs. Whichever came first, the chicken or the egg: we sell them both.

Today’s featured chicken: the bantam. Bantams produce tiny, delicate and delicious eggs. A lovely docile family pet who enjoys a cuddle and has the best feathery legs ever. Chicken shorts modelled by poultry-wrangler extraordinaire, our student vet Josh. He’s here all week to pass on his chicken advice.

Today’s featured chicken: the bantam. Bantams produce tiny, delicate and delicious eggs. A lovely docile family pet who enjoys a cuddle and has the best feathery legs ever. Chicken shorts modelled by poultry-wrangler extraordinaire, our student vet Josh. He’s here all week to pass on his chicken advice.

A stunning Appenzeller Spitzhauben specimen. We’ve stacks of chickens on sale, for laying eggs or eating. As well as the beauty above, there are fluffy little bantams, Pekins and Araucanas. And Legarth geese. What’s more, we have our own veterinary student on site all week to help you with any care queries. It’s too hot to think of hen-related puns. Any suggestions?

A stunning Appenzeller Spitzhauben specimen. We’ve stacks of chickens on sale, for laying eggs or eating. As well as the beauty above, there are fluffy little bantams, Pekins and Araucanas. And Legarth geese. What’s more, we have our own veterinary student on site all week to help you with any care queries. It’s too hot to think of hen-related puns. Any suggestions?

www.bbc.co.uk

—The Pig Idea on BBC Radio 4's Farming Today

thepigidea:

Listen above to Charlotte Smith interviewing Stepney City Farm & The Pig Idea for BBC Radio 4 Farming Today (20/6/13).

www.bbc.co.uk

That’s our Farmer Tom, taking a stance on the great tohh-fu/ toe-fu  pronunciation debate.

Goats in armchair. Relaxed. Photos by Terry Alan Jones.