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SHOW CHRISTMAS PREVIEW
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WELCOME 03
Welcome to our
INTERACTIVE MAGAZINE!
Christmas Preview! December has the shortest and darkest days of the year, so it’s always good to look forward to Christmas, but here at the Edible Garden Show we’re thinking about so much more! Our show at Alexandra Palace, London takes place from 20th - 22nd March and it’s about now the adrenaline kicks in in preparation! For us it is a chance to meet old friends, find out about what is new in the world of growing, cooking, eating (our favourite), making special food, such as sausages, butter and cheese at home, and perhaps entering into the wonderful world of garden livestock, chickens and bees. Packed full of experts from the Potting Shed to the Cook It! Theatre, the Chicken Coop to the City Farm, it is a day of learning, fun and amazing inspiration to help you at home.
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On the Cook It! stage, Mark Lloyd and Rachel Green bring a storm of brilliant recipes for you to try, and that’s not all! Our Experts Theatre timetable is crammed with celebrities such as Pippa Greenwood and James Wong, bringing us the latest news and ideas for the garden and growing. More than anything we are looking forward to seeing you! Bring us your questions, your ideas and your enthusiasm and help us make this celebration of Good Life Living worthy of the green revolution we all love! Oh, and don’t miss our 2 for £25 ticket offer, our Christmas gift to you, quote XMAS1 when you book! Finally, we wish a very happy Christmas & a prosperous 2015 to all our sponsors, partners, exhibitors and visitors!
The Edible Garden Show Team
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EXPERTS THEATRE
04 THE SHOW 2015
What are you
LOOKING FORWARD TO
2 TICKETS FOR £25
AT THE 2015 EDIBLE GARDEN SHOW? PERRY THE GOAT
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“
I can’t wait to see what the chefs rustle up in the Cook It! Theatre. I’m a keen cook and always looking for fresh new ways to convert my produce in to tasty dishes. The timetable is packed on all 3 days of the show, so hopefully I’ll be able to take a breather from working and attend a session or two.
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Being a mum of 3, I’m excited about all the kids activities. If the kids are happy then I’m happy! The Pop-Up City Farm, Chicken Coop, Bee Hive, Family Zone, Make It! Potting Shed and Village Green have all got-family friendly activities. It’s so hard to pick just one. I’m looking forward to it all!
“ RACHAEL, MARKETING MANAGER
SEE RACHEL GREEN AT THE COOK IT! THEATRE
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JUDE, SALES EXECUTIVE
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JAMES, SALES MANAGER
Quote XMAS1 to get 2 tickets for £25, saving a whopping £15 and get entry to both The Edible Garden Show and Good Life Live. Whether you’re looking for ideas to perfect your plot, your plate or beyond, you can save £15 on entry to the shows by booking your tickets before 31st December 2014
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I’m most excited about the Pop-Up City Farm. There are city farms all over the UK but we’re delighted to have teamed up with the award-winning Surrey Docks City Farm who’ll be bring a selection of animals to the show, including the fabulous Perry the goat. We all love Perry and have even made her our unofficial show mascot!
Two shows. One ticket.
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GERALDINE, SHOW DIRECTOR
The Potting Shed is my must-see attraction at the show. This area is going to be packed with more experts than you can shake a stick at. If my manager can’t find me she knows that’s where I’ll be hanging out! I got my first plot earlier this year so I can’t wait to pick up tips and advice from all the pros.
CHRISTMAS DRINKS WITH PAUL PEACOCK 05
Christmas warming drinks Paul Peacock cooks up some heart warmers in a tankard... Mulled Ale
A Wassail Cup
Spicy Fruit Punch
Just imagine sitting in front of a roaring fire after a brisk winter walk, sipping a tankard of mulled ale. This was traditionally given to men who had journeyed for many hours in cold conditions to help revive them. It is a very creamy drink that is warming rather than thirst quenching. It goes very well with a freshly baked, warm mince pie.
This was traditionally a bowl sent around a friendly gathering of people to bind the company together. But the custom of wassailing was performed after harvesting to encourage the trees to bear more fruit the following year. Some villages would do this on Christmas Eve, hence the reason for it being synonymous with Christmas.
For a non alcoholic drink try this winter version of a summer favourite.
Makes enough for two glassfuls: ∞∞ 600ml/1 pint brown ale ∞∞ 2 eggs ∞∞ 2 teaspoons caster sugar ∞∞ A little grated nutmeg ∞∞ A knob of butter
Makes enough to serve 8-10 people ∞∞ 4 desert apples ∞∞ 4 bottles brown ale ∞∞ ½ bottle dry white wine ∞∞ 80g/3oz dark brown sugar ∞∞ 1 level teaspoon mixed spice ∞∞ 2 cinnamon sticks ∞∞ Thin lengths of peel from 1 lemon
Method: Beat the eggs and add 3 tablespoons of ale. Meanwhile pour the rest of the ale, sugar and nutmeg into a pan and heat gently until just hot. Remove from the heat and stir in the egg mixture. Add the knob of butter and stir well. Serve immediately. You can add a little cinnamon to taste if you wish.
PAUL’S TOP TIP! Never boil the liquid, as this will ruin the flavour, as well as remove any alcohol content very quickly! The aim is to simmer gently, to give a wonderfully warming sensation on freezing cold days!
Method: Heat the oven to 180°C. Butter an ovenproof dish and place the apples in the centre, sprinkle with the sugar and ½ bottle of ale. Cover and bake for 30 minutes until the apples are tender. Remove from oven and set aside. Put the rest of the ale and wine in to a pan and stir in the spices and lemon peel. Heat until just simmering and turn off the heat. Place the apples in a punch bowl and pour heated ale over carefully. Serve immediately. To vary this try stewing the apples and adding this to the heated ale, but using the same quantities of all the other ingredients.
Makes enough to serve 8-10 people ∞∞ 3 apple, peeled and sliced ∞∞ 3 pears, peeled and sliced ∞∞ 4 tangerines, segmented with all the pith removed ∞∞ 100g/4oz grapes, halves and de-seeded ∞∞ 30g/1oz golden caster sugar ∞∞ 1 litre/2.2 pints apple juice ∞∞ Juice of 2 lemons ∞∞ 575ml/1 pint ginger ale ∞∞ ½ level teaspoon cinnamon Method: Put all ingredients in a large pan and heat gently to just simmering. Stir well and serve at once in a punch bowl.
Spiced Apple Juice Another quick non alcoholic favourite, perfect for surprise guests! Makes enough to serve 8-10 people ∞∞ 2 litres of good quality apple juice (not from concentrate! ∞∞ 2 cinnamon sticks ∞∞ 2 star anise ∞∞ 6 cloves Method: Pour the apple juice into a large pan and add the cinnamon stick, star anise and cloves. Simmer over a low heat for 10-15 minutes, until the apple juice is pleasantly warm. Remove from heat and serve in your favourite mug!
06 CHRISTMAS DINNER WITH RACHEL GREEN Photo: www.goldenturkeys.co.uk
Meet Rachel at the EDIBLE GARDEN SHOW CLICK HERE TO BOOK For the stuffing ∞∞ 50g butter ∞∞ 1 tbsp rapeseed oil ∞∞ 1 large onion, peeled and finely chopped ∞∞ ½ tsp mixed spice ∞∞ 1 clove garlic, peeled and finely chopped ∞∞ 200g fresh breadcrumbs ∞∞ 2 eating apples ∞∞ 250g cranberries ∞∞ 50g dried apple, cut into small pieces ∞∞ 2 tbsp fresh sage leaves, chopped ∞∞ 750g sausage meat ∞∞ 2 tbsp chopped parsley ∞∞ Grated zest of a small orange ∞∞ 1 large egg, beaten ∞∞ 8 rashers rindless streaky bacon • Sea salt and black pepper
Christmas Roast Turkey with Spiced Cranberry, Apple and Sage Stuffing Turkey is made great by a good stuffing! This delicious recipe is a family favourite and works a treat every time. Make sure you check the timings are correct for your weight of bird. For the turkey ∞∞ 5kg free-range Golden Turkey ∞∞ 4 tbsp rapeseed oil ∞∞ Sea salt and black pepper Method: Preheat oven to 230°C/Gas Mark 8 Remove turkey giblets and set to one side in a bowl or pan. Place the turkey in a large roasting pan, brush the turkey generously with rapeseed oil and season with sea salt and black pepper and cover with foil. Place the prepared turkey in the pre-heated oven and cook at this temperature for the first 30 minutes. Then, lower the oven
lunch sorted! Celebrity chef, gardener and Edible Garden Show regular Rachel Green helps us make the perfect Christmas lunch!
temperature to 180°C/Gas Mark 4 and cook for approximately 30 minutes per kilo, basting every hour. When the turkey is approximately 35 minutes before the end of cooking, remove the foil, drain off any of the excess fat and cook for a further 35 minutes or until golden brown. Transfer the turkey to a platter and cover loosely with foil and leave to rest for 20-30 minutes. Serve the turkey carved with stuffing balls or stuffing cake and warm homemade turkey gravy with Madeira.
Method: To prepare the stuffing, heat the butter and rapeseed oil until the butter has melted. Add the onion and mixed spice, fry gently until well softened but not browned. Stir in the garlic and breadcrumbs and season well with sea salt and black pepper. Remove from the heat and place in a bowl, leave to cool. Peel the apples, cut into quarters, remove the core and cut into small cubes. Mix the cubed apples, cranberries, dried apple, sage, sausage meat, parsley and orange zest with the onion mixture, season well with sea salt and black pepper using clean hands and then mix in the beaten egg. The mixture should be quite firm. With wet hands, mould the stuffing into balls the size of a golf ball or make a stuffing cake. Place the stuffing balls on a greased baking sheet and bake in the pre-heated oven for about 20 minutes, until golden brown and cooked through.
RACHEL’S TOP TIPS! Make sure your turkey is really dry before you brush with rapeseed oil to make sure you get a really crisp, delicious skin. Starting the cooking at 230°C helps to get a crispy skin, whilst ensuring the meat is juicy and tender. Resting before slicing the turkey is important, as this allows the juices to settle within the meat.
CHRISTMAS DINNER WITH RACHEL GREEN 07 Photo: www.piccoloparsnip.co.uk
To make the stuffing cake; take a 18-20cm spring form cake tin and grease with a little rapeseed oil. Arrange the bacon slices in the tin, leaving a 5cm strip on the base, then lay them up around the sides, let the excess hang over the edge. Carefully fill the tin with the mixture, making sure it is level on top. Fold the bacon over the top of the stuffing, gathering and twisting the ends loosely over the centre. Place the tin on a baking sheet to catch any juices that escape, then bake for 40-45 minutes until the top is golden. Cool in the tin for 10 minutes. Place some poached cranberries on top for decoration, cut into wedges and serve.
Homemade Turkey Gravy with Cranberry and Madeira For the stock: ∞∞ Giblets from a Golden Turkey ∞∞ 1 onion, cut into quarters ∞∞ 2 carrots, cut into chunks ∞∞ 1 stick of celery, cut into chunks ∞∞ 1 fresh bay leaf ∞∞ 3 sprigs of parsley ∞∞ 1 sprig of thyme ∞∞ 5 black peppercorns
Never tried parsnips in a pud? These delicious sticky toffee puddings are complemented by the wonderfully aromatic and sweet piccolo parsnips. Definitely worth a try!
To finish the gravy: ∞∞ 1 tbsp cranberry jelly ∞∞ 750ml of Golden Turkey giblet stock ∞∞ 100ml Madeira ∞∞ 2 tbsp of plain flour Method: Preheat oven to 400°F/200°C/Gas 6 Wash the giblets in cold water, place in a large pan with 1.5 litres of cold water. Bring to the boil and removed any scum of the top of the water with a slatted spoon. Then add the rest of the ingredients, cover and simmer for 40 minutes. Uncover the pan and simmer for a further 20-30 minutes or until the stock has reduced by half. Remove from the heat and strain into a bowl, leave to cool, cover and place in the fridge or use immediately. To make the gravy, bring the stock back to the boil and remove from the heat. When the turkey is cooked pour off the fat from the roasting juices, place the tin on the hob, whisk in the flour and place over a low heat and cook the flour mixture making sure you have scrapped up all the meaty sticky bits, on the bottom of the tin and stir constantly. After 2 minutes, remove from the heat and whisk in the turkey giblet stock, bring slowly to the boil, stirring constantly.
Piccolo Parsnip and Ginger Toffee Pudding Makes 4-6 ∞∞ 50g granulated sugar ∞∞ 1½ tbsp water ∞∞ 100g plain flour ∞∞ 1tsp baking powder ∞∞ ½ tsp ground ginger ∞∞ 3 whole stem ginger, chopped into small pieces ∞∞ 100g Piccolo parsnip, washed, trimmed and grated ∞∞ 150g unsalted butter, softened ∞∞ 100g icing sugar ∞∞ 2 eggs ∞∞ 25g butter ∞∞ A little caster sugar For the Caramel Sauce: 100g granulated sugar ½ tbsp water 100ml double cream Method: Preheat the oven to 180°C/350°F/Gas 4
Add the Madeira and cook for a further 3 minutes, stirring constantly. Season to taste add a little more Madeira if you want and then strain into a warm jug and serve. Any leftover turkey Madeira gravy can be frozen.
Put the granulated sugar and water in a saucepan and heat gently stirring occasionally until the sugar has melted. Turn up the heat and cook without stirring until it forms a golden caramel. Remove from the heat and leave to cool.
The giblet stock can be made 2 days before it is required.
Mix together the flour, baking powder, ground ginger, ginger and grated Piccolo
parsnip, set aside. In a separate bowl, beat the butter and icing sugar together until fluffy, and then beat in the eggs one at a time. Mix in the cooled caramel and then fold in the flour and Piccolo parsnip mixture. Butter 4-6 dariole moulds or small ramekins and sprinkle them with a little caster sugar to coat the sides evenly. Fill them about a half full with the pudding mixture, then bake in the oven for 15- 20 minutes, until well risen and golden brown. Meanwhile make the caramel sauce. Put the sugar and water in a small heavy based pan and place over a low heat, stirring occasionally, until the sugar has melted. Raise the heat and cook without stirring until it turns into a golden brown caramel. Remove from the heat, stir in the double cream and set aside. Leave the puddings to cool slightly in their moulds for 5 minutes then turn them out on to plates and top with the caramel sauce.
Find out more about Rachel’s turkey and parsnips at: www.goldenturkeys.co.uk www.piccoloparsnip.co.uk
08 CHRISTMAS VEG WITH PAUL & DIANA PEACOCK
Meet Paul & Diana in the
MAKE IT! AREA CLICK HERE TO BOOK
Green, white & orange
Paul Peacock gets on the plot for Christmas veg, whilst Diana Peacock has fun in the kitchen!
We all get up early on Christmas day. Mostly because there is no option, the children have been sat on the stairs for hours, giving polite little coughs that turn eventually into full blown Armageddon as they grow increasingly less patient for us to stir ourselves.
be perfect, but what you really need is good old fashioned ‘Main Crop’ stored in cool but frost free cupboards, just right for good old roasties.
Method: Steam the sprouts with a sprinkling of salt for 7-10 minutes. 7 minutes gives a bit of bite to the sprout. 10 minutes gives a softer but still well flavoured sprout.
It starts for me in early December. If you want the best sprouts you have to do this strange little ritual. Put your boots on and heel the sprouts in place, so they are firm in the ground and cannot rock about. I don’t know why, but rocking sprouts give loose buttons that taste bitter. Firm ones are much better!
Of course, so many people want new potatoes for Christmas, and you need a greenhouse for that, but plant ‘First Earlies’ in July and they will
This is the only way I can coax certain nameless members of my family to partake of the seasonal sprout, and I have to admit, it is delicious indeed! I still like to put a shallow cross in the base of mine, I have tried it without and it does make a big difference to the length of the cooking time. Serves 4 ∞∞ 250g Brussels sprouts, discard any outer leaves that look damaged or brown ∞∞ Salt ∞∞ 4 rashers bacon, chopped ∞∞ 2 tablespoons oil ∞∞ A knob of butter ∞∞ Cracked black pepper
But there are few more wonderful experiences in life, wearing a new scarf or cardigan, we venture onto the plot to get some early morning peace and collect the vegetables for the family dinner - the best meal of the year!
Then there are the carrots. Each August I sow lots of carrots in boxes of compost and then forget them. They are harvested on Christmas Day, the sweetest little carrots you ever saw, and so easy to grow.
Sprouts with Bacon
Whilst the sprouts are steaming, place the bacon in a frying pan with the oil and fry on a medium heat until crispy. Drain the excess oil.
HEELING YOUR SPROUTS IN AT THE BASE OF THE PLANT WILL ENSURE YOUR SPROUTS ARE NOT BITTER - Paul
Remove the sprouts from the steamer and add them to the frying pan, along with the knob of butter. Stir the sprouts with the bacon until the butter melts and the sprouts are covered. Sprinkle with cracked black pepper and serve in a warm dish.
CHRISTMAS VEG WITH PAUL & DIANA PEACOCK 09 Honeyed Carrots
Getting saucy
These are a delicious addition to the Christmas dinner table, and are fantastic blitzed up with some stock, coriander, salt and pepper for soup on boxing day!
We spend hours cooking the turkey, making sure it is just right, and yet I find myself craving the simple things around the Christmas plate. Pigs in blankets for instance, but more than that - the sauces dotted here and there. No banquet is right without them!
Serves 4 ∞∞ 4 good sized carrots ∞∞ 15g butter ∞∞ 1 tbsp clear honey ∞∞ Pinch of salt ∞∞ Cracked black pepper Method: Wash and top and tail the carrots. Cut into batons and steam for 5-8 minutes depending on how soft you like them. Meanwhile heat the butter in a small saucepan until just melted and stir in the honey. Mix well without beating. Place the steamed carrots in a warm serving dish and drizzle over the butter and honey mixture. Season with a little salt and pepper before serving.
DIANA’S TOP TIP! A delicious roast version of this recipe is achieved by simply placing the chopped carrots on a baking tray and covering with the butter and honey mix. Bake for 30-40 minutes at 180°C
Cranberry Sauce ∞∞ 200g cranberries ∞∞ 180ml fresh orange juice ∞∞ 150g soft brown sugar, ∞∞ 2 tbsp port
Diana’s Amazing Roasties This recipe is tried and tested, not just by me but my late mum Milly, and now my daughter swears by it too. A fantastic addition to the Christmas table. Allow 1-1.5 medium size potato per person, depending on how greedy you are! ∞∞ Potatoes ∞∞ Vegetable oil, lard. duck or goose fat for roasting, the amount will depend on how many potatoes you are roasting, 100g of fat or 100ml oil to 4 medium potatoes is fine ∞∞ Salt ∞∞ Cracked black pepper
Method: Put all the ingredients in a pan, except for the port. Bring to the boil, then simmer for 15-20 minutes until the cranberries are soft. Stir in the port and serve cool or cold.
Method: Peel and cut the potatoes into chunks and place in warm salted water. Bring to the boil slowly then simmer gently for 10 minutes. Meanwhile heat the oil or fat in a large roasting tin in the oven set at 200C/ gas mark 6. Drain the potatoes and dry slightly back in the pan over a low heat. Cover the pan with the lid and give the potatoes a slight shake to roughen the edges. Remove the hot oil or fat from the oven and pour the potatoes into the roasting pan. Sprinkle with a little salt, this will help crisp up the potatoes. Put the pan back in the oven and turn the heat up to 220C/ gas mark 7 and roast for about 25-30 minutes until golden brown and deeply crispy. Serve in a warm dish.
ALLOWING 1 - 1.5 POTATOES PER PERSON WILL GIVE YOU PLENTY FOR DINNER, PLUS A FEW LEFT OVER FOR BOXING DAY BUBBLE & SQUEAK! USE 100G FAT OR 100ML OIL PER 4 MEDIUM POTATOES USED.
Apple Sauce ∞∞ 1 large Bramley or other cooking apple ∞∞ 5 tbsp apple juice ∞∞ 1 tbsp soft brown sugar ∞∞ Juice of half a lemon ∞∞ A knob butter Method: Peel and dice the apple and place in a saucepan with the juice, sugar and lemon juice. Bring to the boil, then simmer gently until the apples start to fall, this will take about 10 minutes at the most. Mash with a fork and stir in the butter. Serve warm or cold.
10 CHRISTMAS DINNER WITH MARK LLOYD
Meet Mark at the EDIBLE GARDEN SHOW CLICK HERE TO BOOK
The aromatic richness of quince purée in an sweet almond pastry case, topped with a nutty crumble, this delicious tart works equally well with whipped cream or thick vanilla custard and is just the thing for Christmas dessert!
Photo: David Munns
Quince crumble tart
from the heat and leave for 10 mins. Blitz in a food processor and push through a sieve to get a smooth puree. Return the puree to a clean pan and gently warm, adding the sugar, lemon and zest and the cinnamon. Increase the heat to melt the sugar and reduce the puree by about a third, it will start to turn a gorgeous burnt orange colour. The final thing to do is add the cornflour, mix it with a little water and stir into the puree, it should further thicken the quince. Remove from the heat and allow to cool. There should be enough puree to make 2 or 3 tarts, I freeze my spare puree until I need it, it freezes very well.
For the crumble topping:
For the quince purée: ∞∞ 2 kg quinces, washed to remove the fluff ∞∞ 350g caster sugar ∞∞ 250ml water ∞∞ 1 lemon, juice and zest ∞∞ 1tsp ground cinnamon ∞∞ 3 tbsp cornflour Method: Cut the quinces into quarters lengthways and remove the core, then roughly chop, leaving the skin on. Place in a large, heavy based saucepan with the water, cover and bring slowly to the boil. Check on them every 10 mins or so, you will see them start to break down and change colour. You want a pulp; this takes about 30 minutes. Then, remove
∞∞ 100g plain flour ∞∞ 75g rolled oats ∞∞ 70g caster sugar ∞∞ 150g butter, diced and chilled ∞∞ Pinch of salt Method: In a mixing bowl, mix the flour, oats, salt and sugar, then rub in the diced chilled butter, working quickly to make a light crumb, now you can either bake this separately on a baking sheet and break it up with a fork to top your crumble or chill it in the fridge until you need it for the final tart.
MARK’S TOP TIP! I freeze my pastry cases and bake from frozen as it helps to stop it shrinking, but putting it back in the fridge for 20 minutes will work just as well.
TV presenter, chef and forager Mark Lloyd brings us an old favourite set to make a happy return to our Christmas menu For the pastry case: ∞∞ 200g plain flour ∞∞ 50g ground almonds ∞∞ 1 egg and 1 egg yolk ∞∞ 150g unsalted butter, diced and chilled ∞∞ 75g caster sugar ∞∞ 1 zest of lemon Method: Heat the oven to 160°C. You can make this pastry by hand, but I find it easier in a food mixer with a paddle attachment. Either way the method is the same. First put the flour, ground almonds, caster sugar and lemon zest in the bowl and combine. Slowly add in the butter to form a crumb before finally adding the egg to bring the pastry together. At this point stop mixing and turn out on to a worktop. Quickly bring the pastry together with your hands and wrap in cling film. Put in the fridge to rest for 30 minutes. Remove from the fridge for 15 mins before rolling out to slightly larger than tart case. Trim the pastry case all the way around using scissors or a knife, prick all over the base of the case with fork, cover the pastry with parchment and baking beans and blind bake for 20 minutes, remove the paper and bake for a further 7-8 mins until the pastry has an even colour. Remove from the oven and allow to cool. Fill two thirds the way up with the Quince puree and top with the crumble mix and return to the oven for a further 15 minutes or until your topping is golden and you can see the Quince bubbling around the edges. Let it cool for 5 minutes before slicing a big wedge and enjoy warm!
NEW YEAR’S RESOLUTIONS 11
What do you want to do
NEXT YEAR?
Many people come to the Edible Garden Show to have a go and see if they can take on something new, and the New Year is the perfect time to start!
GET THE BUZZ
VISIT THE CHICKEN COOP
How do you know if you can keep bees in your garden, or how would you know if you actually liked the little critters in the fist place? When our self-sufficiency guru Paul Peacock, first started on the path to beekeeping at home, his first encounter with them wasn’t a good one. “I ran about 50 yards because they scared me to death!” At this year’s show the British Beekeepers Association will be on hand to answer your questions, show you bees close up and help you think about bees in your garden as well as point you to your nearest beekeeping club.
CLICK HERE FOR MORE INFO!
There is something for everyone at The Edible Garden Show, so why not plan a day of discovery? Maybe it will change your life!
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DON’T MISS THE BEE HIVE AT GOOD LIFE LIVE! MORE INFO! DON’T FORGET! your Edible Garden Show ticket also includes entry to Good Life Live - the brand new event which takes you beyond the plot!
theediblegardenshow.co.uk
CLUCK, CLUCK! There are few things in the garden that give so much fun, and lovely little eggs to boot! Keeping hens might seem daunting, and even though they can turn lawns to mud and eat all your plants in an afternoon, they are such fun to keep. At this year’s show The British Hen Welfare trust and Poultry Talk will be on hand to give you the ins and outs of our feathered friends!
MAKE SOMETHING NEW!
GET STUCK IN AT THE MAKE IT! AREA
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Have you ever thought you can make cheese at home? Your own bacon and sausages, and a whole raft of wonderful foods that most people think are to be had wrapped in plastic off a supermarket shelf? Pop along to the Make it! Area and make some cheese and chat through the possibilities of making a wide range of incredible ingredients in your own home, and with simple tools too! You’ll be amazed how easy it is!
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