FROM THE MILL
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Jordans Mill Partial Re-opening
We're thrilled to announce that we will be opening our Mill Shop, Gardens and Meadow from Thursday 2 July at 10am!
After careful consideration and planning; we have taken the necessary steps to ensure customers can visit us safely in line with Government guidance. Adjustments and safety measures will be in place, further details will be released in due course.
We will be open as of 2 July: each Thursday, Friday, Saturday & Sunday from 10am - 4pm.
Our online shop remains open for our collection service.
We look forward to sharing our historic site with you soon!
Approximately 1 in 4 people in the UK will experience mental ill health each year. There is strong evidence highlighting the health benefits of gardening and GYO in particular, including improved confidence, communication, concentration and ultimately self-belief. National Growing for Wellbeing Week (1st - 7th June 2020) is a celebration of the magic that growing your own produce can do for your wellbeing, both physically and mentally.
Sweet Peas are easy to grow, make a colourful addition to any garden and brighten up your home with freshly cut stems!
Regular picking will keep a supply of sweetly scented blooms for months.
This year we have planted a large bed in our garden with different named varieties plus some heritage types, Cupani was first introduced by a Monk in 1699 and still grown to this day, “Painted Lady” dates back to Victorian Times.
They can be sown in the late Autumn to overwinter which will produce strong and vigorous plants or sown in early spring. Once the seedlings have three or four pairs of leaves pinch the tips out to encourage them to branch, plant out in spring and keep the them fed and watered.
They will need support, use wigwams made from bamboo canes or up trellis on walls and fences, if space is limited there are also dwarf bedding varieties that can be used in pots and hanging baskets. Picking flowers and dead heading will encourage them to produce more flowers.
For more information about National Growing for Wellbeing Week and free resources, visit https://lifeatno27.com/national-growing-for-wellbeing-week/
Bedfordshire has always been an important county for vegetable production, during the 1800’s the area was producing a wide range of crops on small plots, links to London and other markets first by canal and then rail created a large increase in the number of market gardens.
The Mill Gardens keep this heritage alive, using small plots with different rotations and demonstrate how crops like cereals were grown alongside vegetables. One of our rotations is the “Norfolk Four Course” originating from the county, it was developed by “Turnip Townshend” in the 17th Century as a way of protecting the ground from erosion and returning nutrients to the soil.
Charles Townshend spent most of his life working in politics, he retired to an estate in Norfolk to concentrate on his interest in farming, rotating crops and ploughing in Clover allowed him grow more crops with better yields.
We use Barley, Wheat, Clover and root crops in the area nearest the shop. On large scale farms roots such as Turnips were grown to feed livestock, they produced manure to improve the soil and Clover is used instead of a traditional fallow year, this adds nutrients and helps to smother weeds.
By the middle of May most of the beds in our gardens have been sown and planted. Wheat, Barley, Rye and Spelt are growing with all sorts of vegetables plus lots of different ornamentals, the range varies throughout the year so there is always something interesting to see.
National Vegetarian Week is here! 11th - 17th May is all about enjoying delicious plant based food and your chance to try something different. The UK Weather forecast claims a 9 day heatwave, so we thought we would share a tasty recipe which can be cooked on the BBQ!
½ tsp chilli powder
small handful mint, chopped
zest and juice 1 lemon
2 tbsp extra-virgin olive oil
2 courgettes, cut into 1cm rounds
225g pack halloumi cheese, cubed
1. Mix the chilli, half the mint, lemon zest and juice, oil, courgettes and halloumi. Leave to marinate for 30 mins. Soak 8 wooden skewers for 20 mins.
2. Thread the courgettes and halloumi onto the skewers. Cook on the BBQ, or under a grill, for 7-8 mins, turning halfway through and basting with the remaining marinade. Scatter over remaining mint.
This recipe has been sourced from: https://www.bbcgoodfood.com/recipes/courgette-halloumi-skewers. To find out more about National Vegetarian Week and for recipe ideas, visit https://www.nationalvegetarianweek.org/.
The much loved desert that many shy away from home making ... the meringue! This simple no-fuss recipe will have you tucking into your delicious melt in the mouth desert in no time. The great thing about the meringue is that it can be combined with whatever you have in your cupboards/fridge - we hope you enjoy!
4 large organic egg whites, at room temperature
115g caster sugar
115g icing sugar
1. Heat the oven to 110C/ 100C fan/gas ¼.
2. Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
3. Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
4. Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy.
5. Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy.
6. Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
7. Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
8. Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream
This recipe has been sourced from:https://www.bbcgoodfood.com/recipes/ultimate-meringue