Cornwall Smallholders Newsletter

From polytunnel to kitchen newsletter recipes

We have a monthly newsletter that contains: Articles written/submitted by the members, details of our meetings, events and more. The newsletter is only available to members and, for the helpful information it contains, is on its own well worth the subscription of only £12 per year, quite apart from all the other benefits of joining the group!

The following is a selection of subjects from recent newsletters:

Collecting a swarm of bees from Truro; the impact of bird-scarers; visits to smallholder group members’ holdings and local businesses; equipment available on loan; wwoofers and wwoofing; polytunnels, greenhouses and raised beds; pest control with insectivorous plants; items for sale and wanted; milking goats by machine; funded courses; recipes (see below for a taster) and upcoming events.

Mushroom and Ale Pie (from Linda Russell)
2 Onions, chopped
2 Garlic cloves
2 tbsp tomato puree
1 tin of green lentils
150 flat mushrooms
150g closed cup mushrooms
pack chestnuts chopped (optional but we think they make a nice addition)
Small handful Dried mushrooms
200ml dark beer (we used guinness)
100ml stock
Pastry (for the lid, your choice which type)
Soak the dried mushrooms in . cup of hot water. Soften and brown the onions and garlic adding in the chopped mushrooms. Add lentils, tomato puree and chestnuts. Add soaked dried mushrooms and soaking liquid plus beer and stock. Simmer for 10 minutes. Thicken the sauce with cornflour to your liking. Put in a pie dish, add the lid and bake until the pastry is cooked.

Notes: We added spinach in the bottom of the pie dish, which was nice. We also used red wine instead of Guinness which also worked.

If you would like to receive our newsletter every month, please consider joining the Cornwall Smallholders Group – visit our membership page for details.