Sharpham Park January Newsletter

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TALKING SPELT

DAN LEPARD

our shop and cafe at

kilver court

FOR SPELT CHILDREN

WYVERN CLUB

Sharpham Park January Newsletter


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A belated Happy New Year from us all at Sharpham Park, We’ve all had to acclimatize to the arctic lifestyle at Sharpham Park this winter. The most pressing problem for the farm is water. The animals drink an incredible amount and with frozen water butts it means we have to get out every day to break the ice and get the water flowing. The food supply comes next. We normally feed our own haylage to the deer, sheep and cattle to supplement the grass throughout winter. This has now become vital as there is no grass visible. And let’s not forget the farm team which has to get here down an icy, treacherous lane. It's our everyday jobs that have become enormous in the severe weather conditions.

Chapter 3 of Walter Wyvern’s chaotic life will be on the website from 15^th January. (Chapters 1 and 2 still on view at the Wyvern Club for those that haven’t yet met him). What will happen next to this lovable little fellow? Click here for chapter 3

Win a goody bag of spelt products when you send in a photo of your favourite spelt recipe. We’ll put it online too. Spelt Flour, Pearled Spelt Recipes & Spelt Bread Recipes

We’re celebrating Farmhouse Breakfast Week, January 23^rd to 30^th, with a 10% discount on all cereals from our favourite stockists. Did you know in England, 90% of children eat cereal for breakfast? Yet over 30% of them do not eat breakfast at all. At least they are better than the one is six adults who never eat breakfast. Experts claim that breakfast is the most important meal of the day and plays a key role in helping to tackle obesity. According to the NHS “eating breakfast has long term health benefits. It can reduce the risk of obesity, high blood pressure, heart diseases and diabetes”. Breakfast is our healthiest meal and we at SharphamPark would like to promote a healthy breakfast and a healthy nation.
Carrot, celery, pearled spelt and borlotti bean soup
Serves 4 40ml olive oil 1 yellow onion, peeled and chopped 1 garlic clove, peeled and crushed 4 carrots, peeled and chopped into chunks A small handful sage leaves, torn 3 celery trunks, chopped 250g borlotti beans, cooked 250g pearled spelt, cooked 600ml chicken stock Sea salt Black pepper To garnish: 30ml olive oil A handful chopped flat leaf parsley 60g grated parmesan Place a heavy pan over a medium heat. Add the olive oil, onion, garlic and torn sage leaves, check salt, and gently sweat for 5 minutes. Add carrots and celery then turn the heat to low and cook for a further 15 minutes. Now add the cooked borlotti beans and pearled spelt. Stir well and add the chicken stock. Turn the heat up a little and cook for 10 minutes more. Taste, adding a generous amount of freshly ground black pepper and a good pinch of salt if needed. Finish with chopped parsley, olive oil and freshly grated parmesan.

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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Creamy Pearled Spelt & Bean Soup... View the recipe of the month

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