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November | |  | | |  Latest from RCHQ & Steve Lamb
Hi everyone and welcome to the November newsletter,
I don't know if it is a symptom of the dark nights drawing in but it feels like this last month has gone into fast forward despite the ritual turning back of the clocks. There is a general buzz about the place with a focus on getting everything ready for the onslaught of winter; however nobody could have anticipated the recent freak weather conditions that caused so many problems across the South West.
Despite the hail, snow and rain we've continued with a full programme of events but the frost that has settled in has signalled an end to our fungi forays. It has been an interesting season because, although John and I have found on average 40 different species per forage, with our intrepid guests there have been less than usual edible varieties. Of course John would not be too perturbed about this because for him it is all about the finding and identification of all the types of mushrooms and fungi. I, on the other hand, am a bit narrower with my attitude and my first question to John when we find something is whether, or not, it is edible. The best element of the day though for me is the way John brings to life the great Devon and Dorset countryside. He has a magical way of translating the elements of foraging for mushrooms and fungi so that it becomes like an unravelling of a three dimensional puzzle. I'm just glad that we don't have to forage for our lunch on these days. By now some of you will have seen the first three episodes of the Autumn series and I am pleased to announce that John, and I, retained the Wild Forage Championship title which was inaugurated last Spring with an Edible Seashore challenge and continued in episode three with the Wild Food Forage Feast. It was all very competitive but as soon as John told me about the wild oysters I knew we were onto a winner. There was a good deal of jeopardy as we had to travel over the border to Cornwall and the Director and Editor of the programme were kind enough not to show too much footage of John and I going round the same two roundabouts in the centre of Exeter for half an hour, whilst trying to get our bearings! I think the saving grace for both of us, and the reason that the editor took a sympathetic view of our general bumbling about, was the fact that our cameraman on the day actually fell down the slope where the oysters were and into the Fowey Estuary. I think it's always a good idea to have a bit of collateral in these circumstances.  More filming has been taking place and Bonfire Night came early for us. The next and final episode will be broadcast later this week and because each episode is shot, edited and broadcast within days of each other to reflect what is actually happening seasonally, we had to skip a few days in order to make this happen. We were able to invite Members who were our competition winners so that they could witness the making of the programme as well as celebrate along with us. The Bramble Farm Families were there as well as all the usual River Cottage Team and everyone had a great time. There was amazing food, lovely mulled cider and the biggest bonfire we've ever had. There was a session of apple bobbing which, of course, became very competitive and followed by perhaps one of the most memorable, moving and magical moments I have witnessed at Park Farm. Make sure you tune in so that you can experience it for yourself this Thursday at 8pm.
I'm off now to catch up with Mark and the garden team who are planning our staff allotments at Park Farm (our own commitment to LandShare! ). As we move out of one season, we enter another and so it is time for rabbits, pheasants and partridge.
Game on. Steve. To see more about what's happening at RCHQ, see Steve's blog | | | | | |
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| River Cottage Events New Courses
Mushrooms will again take pride of place in October 2009, but with a few slots also available in September. Edible Seashore will be venturing out from Spring into early Autumn. And most exciting of all, John's fantastic new course, Edible Hedgerows will soon be released. If you fancy learning about the wonders of our hedgerows email eve...@rivercottage.net and you'll hear about it first. Mark Diacono will be bringing the River Cottage Gardens alive next Spring with his new course, Veg Patch. If you need to condense it, join Mark on Urban Kitchen Garden or Allotment gardening. Also in the piping bag are Cheese Making and Cider Making. Again, email eve...@rivercottage.net to be the first to be kept informed.
| | Great Mushroom Hunt
Thank you for the hundreds of entries into our Great Mushroom Hunt 2008. When John isn't foraging, which at this time of year is rare, he's poring over your fantastic pictures.(Pictured left is Chicken in the Woods sent in by Garry Rickard).The closing date for entries into the competition is the 17th November, so get clicking and post your pics to mush...@rivercottage.net. | | Last Minute Tickets
Saturday Night at River Cottage 8th November Lamb in a Day on Friday 14th November Beef in a Day Sunday 16th November All About chickens Monday 24th November Build & Bake Tuesday 25th November | | | | | |
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| Axminster Local Food Store & Canteen
November deals...
Come for dinner in the canteen any Tuesday or Wednesday in November and choose two tasty courses per person for only £15.00!! This great deal is only available in November so book now!!! 01297 631862 Autumn Orchard lunch...
On 5th Nov join James Crowden and Liz Copas (apple and cider specialists) at the Canteen for a talk and sampling lunch – cider, perry, soup, bread & cheese. Ask in store or call now for more details and to book your tickets £15 plus in-store Producers' days... 8 November - Roberts Sauces
15 November - Red Rock Brewery: local beers for more information, Christmas bookings, latest feedback please visit us online | | | | | |
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Ideas For Christmas
It's not far away now and we've put some ideas together to help. Of course amongst them is River Cottage 2009, The Christmas Goosey hamper, (with far fewer available than previously there are only a few left now!) as well as the original River Cottage Cookbook at its cheapest ever price and many more ideas from posters, clothing and gardening tools. To see all of our Christmas ideas click here .Of course you can peruse the whole of our online shop and we're sure you'll find a whole host of intersting goodies! You may remember Hugh's friend Ben Law from the Cook on the Wildside series when they made birch sap wine. Well Ben's new book, the Woodland Year is just out and you can get it as a great combo with the recently released soft back River Cottage Meat Book. When you buy the books as a combo the Meat Book will be signed by Hugh! Please Click Here |  | NEW River Cottage Charcuterie This time of the year, all thoughts are turning to autumn feasts including rich warming stews and soups. With this in mind we have got together with our friends, and experienced artisan charcuterie producers, at Trealy Farm in order to make a very special combo "The River Cottage Salami and Chorizo". The delicious large salami is flavoured with cracked black pepper whilst the spicy large chorizo has crunchy fennel seeds. They are made with the finest quality ingredients and lovingly nurtured as you would expect from River Cottage and Trealy Farm. Sold as a pair weighing in at approx 1 kilo they would make an excellent gift or just keep them for yourself. Stored correctly they will last for around 80 days. Click here to find out more. And don't forget there's a new Online Game Course coming very soon – just £20, or free access for Members... | | | | | |
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| Membership update: Special Offers For Members Only
River Cottage Honey
You will be pleased to hear that we still have a few last jars of honey from the bees here at Park Farm exclusively for our Members to buy. Click here to find out more. This will be on a first come first served basis. As a Christmas offer from us, members can now get 10% off all Stinger orders until 25th December! This month's new discount is a fantastic 40% off book offer from Alastair Sawday's travel company. To find out more information on Membership for yourself or as a gift please click here | | | | | |
| | | | |  | Come and join our growing community! This month we've got a fantastic prize of River Cottage Charcuterie (as featured above) along with a crate of Stinger Beer! A perfect seasonal easing towards the festive period. For a chance to win these great prizes all you have to do is visit Free Range Review and add one of your favourite foodie businesses along with a review - the competition winner will be announced at the end of November. It's free and simple and once you've registered you can find and review the best in your area! See you there! | | | | | |
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