Sharpham Park December Newsletter

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TALKING SPELT

DAN LEPARD

our shop and cafe at

kilver court

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Sharpham Park December Newsletter


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Brrrrrrr! As we all rug up for the big freeze it’s a good moment to see how a cold snap affects life on the farm. In the crisp fields the frost doesn’t just look beautiful, it’s good for the spelt, as a tough winter means it will wake up and sprout well in the spring (a process called vernalisation). All the animals have come in for winter, and we have just had two White Park calves with two still to calve. Up at the big house Delilah, Roger’s new GSP (short for German Shorthaired Pointer) is now 6 months old and becoming a highly trained hunter, whilst her master is trying very hard to keep up. He says it’s like changing from a shire horse to a thoroughbred racehorse, after having Labrador retrievers for years. GSP’s cover an immense amount of ground chasing scents and trying to point up game, so everyone is learning a whole new set of rules at double speed. We are really looking forward to Christmas this year and hope that 2011 brings us as much fun and diversity as 2010. Wishing you all a wonderful Christmas and New Year x Roger Saul

Fortnum and Mason, long term supporters of Sharpham Park, have just launched our new artisan bread range. The epicurean grocery store is as enthusiastic as we are to let people know just how delicious spelt bread is. If you can’t shop there, or at Kilver Court, you could always buy some Sharpham Park spelt flour and make your own bread using one of the great recipes featured on our website.

Christmas is approaching fast and the Sharpham Park Shop at Kilver Court Gardens is starting to look like a winter wonderland, filled with gifts, hampers, cards, meat and other yummy goodies. One of our most popular gifts last Christmas was the ‘Friends of Kilver Court’ membership which, along with other great benefits, gives a 10% discount at the Mulberry Factory shop next door. No sane person could resist.

Saul’s Upcycled Furniture Collection. My son Freddie and I have reused oak parquet flooring and parana pine cheese boards set in a modern steel structure to create a chic and sustainable collection. You can see our coffee tables, desks and dining tables at either Kilver Court, Shepton Mallet or Selfridges, (London or Manchester).
Pearled Spelt Stuffing
And here’s a recipe using chestnuts and spelt to stuff your yuletide turkey. Pearled Spelt Stuffing Serves 4 300g pearled spelt, cooked 150g softened butter 200g onions, finely chopped 2 cloves garlic, finely chopped 20g thyme leaves 100g chestnuts, cooked and grated 20g chopped parsley 2 eggs 50g breadcrumbs Melt the butter in a large pan over a moderate heat then add the onions and garlic. Sweat the onions and garlic until they are transparent. Add the thyme leaves and cook for a further 2 minutes. Add the spelt and the grated chestnuts. Take the pan off the heat and add the chopped parsley. Fold in the egg and the breadcrumbs and season the mixture with salt and pepper. Check for seasoning. Now the mixture is ready to use as a stuffing. Or you could just bake it and eat it separately. Whatever you do, from all of us here at Sharpham Park, Merry Christmas!

If you cannot view this newsletter click here to view online Sharpham Park, Near Glastonbury, Somerset. BA16 9SA - Telephone: 01458 844080 - Email:info@sharphampark.com

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