Lydney Youth Cafe – Community Garden Launch

Friday 19th December 4pm – 8pmlydneyyouth

Over the past couple of months we have been designing a community garden for the Lydney Youth Cafe. The garden will be a creative space for the use of the various groups that use the Cafe in Lydney. For those of you who aren’t familiar with the space it’s alongside the co-op carpark and visible from the Co-op entrance.

It has been much neglected but we think it will make for a perfect garden space for Lydney. There will be fruit trees, raised beds for growing food, a cob oven and a vertical growing sculpture. We are also fortunate tha Tom Cousins and Kestral from YCCF are designing the artistic elements of the space such as mural and sculptures.
On the 19th December we will have a launch party from 4pm to 8pm. This is a great opportunity drop by for a mince pie and a mas drink, have a chat and see the designs for the garden.
We are running a raffle to raise money for the project and the raffle tickets are available on the Food Hub.

Free Range Chicken Available from Tony’s Market Garden

pblpfTony has been rearing cockerels since the summer and now the time has come for them to be ready for the pot.

These are some of the best quality birds you will find in the Forest. They have been ultra-free-range their whole lives, with 4 acres of market garden to run around in. Their diet has been predominantly foraged naturally, with some biodynamic grain mix to supplement. The birds are a dual-purpose bird, reared from chicks along with laying hens in the traditional way. The meat will be more nutritious than conventional chicken, with more around the legs and less around the breast.

These birds are available at £9/kg (most birds are about 2kg). Tony is offering the opportunity to kill and dress your own bird, meaning you get to keep the beautiful feathers and all the innards. The best days for this are Tuesday and Thursday.

Phone Tony on 07866137134.

Sun, Seed and Season – Introduction to Seed Growing

seedEvery vegetable and plant we grow wants to produce seed, and yet seed growing is only done by a very few growers across the country. With so much of our food and seed autonomy under threat now is the time to regain an understanding of seed.

Sun, Seed and Season is a workshop designed to help gardeners and growers understand the complex relationships of the cycles of the year to better equip us with the skills and intuition that will help us carry crops through the full lifecycle to produce high quality, fertile seed stock year after year.

Drawing on the holistic understanding of biodynamics the 1-day workshop will explore:
– Practical details of sowing, harvesting and selection of different crops.
– Introduction on how sun and moon cycles are important in seed growing
– Learning how to dry, thresh, and process seeds to high standard.
– Manage fertility and soil in seed production.
– Introduction to Biodynamics

Led by Tony Carlton, an intuitive grower with 20 years biodynamic experience working on farms and gardens including Weleda. Tony has been producing seed for Stormy Hall Seeds for 10 years and more recently has made seed production his main focus.

Cost: £40 including lunch
Location: Tony’s Market Garden in the Forest of Dean GL15 6BU
When: Saturday October 18th, 2014. 10am – 4pm
Bookings: Email or phone 07588258503

This workshop is suitable for beginners to biodynamics as well as those that have discovered it and are full of questions.

Chilled Avocado Cucumber Soup


1 quart chicken stock (how to make)
2 large or 3 medium Haas avocado
1/2 small cucumber peeled and seeded
1 leek chopped
3 stalks scallion chopped
2 Tbsp fresh lemon juice
1 tsp salt (where to buy)
1 tsp minced fresh parsley for garnish
1/2 cup coconut milk (optional) (where to buy)
Ghee or butter for frying (how to make ghee)


Immersion blender (where to buy)
Fry pan (where to buy)
3 -4 quart pot (where to buy)
Lemon juicer (where to buy)


1. In the fry pan melt the ghee or butter and sautee the leek until soft
2. Add the scallions and garlic for a minute until fragrant
3. In the quart pot, warm the soup until it is liquid
4. Add the sauteed vegetables to the soup and take off the heat
5. Add the avocado, cucumber, lemon juice and salt to the pot and puree with the immersion blender until smooth
6. You can add a little water if it seems too thick
7. Refrigerate and serve cold with the coconut cream and parsley as garnish

Prep Time: 10 minutes
Cook Time: 10 minutes

Recipe: Salty Sweet Grain Free Cookies


2 eggs (pasture raised if possible)
2 tablespoon raw honey (where to buy raw honey)
3 teaspoon vanilla extract (where to buy vanilla extract)
3 tablespoon ghee or butter (how to make ghee) (Where to buy ghee)
1/2 cup almond flour(where to buy almond flour) (how to make almond flour)
1/4 cup coconut flour (where to buy coconut flour)
Sea salt (where to buy)


Food processor (where to buy a food processor)
parchment paper where to buy parchment paper)
cookie sheets (where to buy stainless steel)
Saran wrap


1. In a food processor mix together the eggs, the honey, softened ghee and vanilla extract and mix
2. Add the almond flour and part of the coconut flour and mix
3. The batter should be thick enough to make balls — if it is not, add coconut flour a little at a time
4. Be sure to taste the batter to make sure it is sweet enough for you
5. Form balls and place on a parchment lined cookie sheet
6. Place saran wrap over cookies and flatten with a spatula
7. Shake some salt onto each cookie
8. Bake at 325 degrees F for 12 – 16 minutes or until lightly browned
9. Cool on a rack

Tip: Double the recipe – these go very quickly!

Prep Time: 10 minutes
Cook Time: 16 minutes
Yield: approximately 15
– See more at:

Recipe: Grain Free Rustic Plum Tart

Ingredients for Crust
• 2 medium eggs
• 2 tablespoon raw Honey
• 2 teaspoon vanilla extract
• 3 tablespoon ghee or butter
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp Sea salt
• 1/2 tsp baking soda
• Food processor
• parchment paper
• cookie sheet
• Pastry brush

Instructions for the Crust
1. In a food processor mix together the eggs, the honey and vanilla extract
2. Add the almond flour and part of the coconut flour and mix
3. The batter should be somewhat thick and starting to make a ball in the processor — if it is not, add coconut flour a little at a time
4. Be sure to taste the batter to make sure it is sweet enough for you
5. Place on a parchment lined cookie sheet and with your hands form a rectangular crust with sides
6. It doesn’t have to be perfect – it is supposed to be rustic
7. With a fork, poke holes along the bottom of the crust
8. Bake at 325 degrees F for only 8 minutes while you prepare the plums
9. Remove crust after 8 minutes and set aside
Ingredients for the Plum filling
• Approximately one pound of small Italian plums
• 1 Tbsp gelatin for the glaze
• 2 Tbsp honey for the glaze
Instructions for the Plum Filling
1. Clean and remove the pits by cutting the plums into quaters
2. Line them up close together along the crust
3. Mix the glaze by adding 2 tablespoon water to 1 tablespoon of gelatin in a small bowl and mix quickly
4. Add the honey and mix quickly together
5. It should be the consistency of syrup – you can add a few drops of water if it appears to be too thick
6. With a pastry brush, apply the glaze to the plums
7. Bake at 325 degrees F for 15 minutes and check
8. If the crust is getting very browned, cover lightly with an oven proof cover like foil or parchment paper (be aware that parchment paper can ignite) and bake for 10 more minutes
9. Let cool on the cookie sheet
10. Serve at room temperature or cold
11. Store in the refrigerator
Prep Time: 25 minutes
Cook Time: 25 minutes

Chai-Infused Vanilla Quinoa Porridge

A rich source of alkaline protein, antioxidants, anti-inflammatory
flavanoids, healthy omega 3s, alkaline minerals and more from the quinoa; anti-clotting and anti-microbial compounds in the cinnamon; antibacterial, heart healthy nutmeg; more anti-inflammatory action and alkaline minerals from the cloves AND lots of fibre all round!

Serves 2
Preparation Time: 8 minutes

1 cup of dry quinoa (pref organic)
2 cups of water (pref alkaline)
1 stick of cinnamon (or 1/2 teaspoon)
1 1/2 teaspoons ground ginger or 1 inch piece of fresh root ginger finely grated
1/2 teaspoon ground nutmeg (pref fresh grated)
1/2 cup of coconut cream or milk (depending on how creamy you want it)
1/2 lemon skin grated (or lime)
1 vanilla bean pod or vanilla essence
Sprinkle (half a handful) of assorted nuts and seeds to your liking
Optional: coconut yoghurt
Optional: cloves, ground
Optional: 1 grated apple (if transitioning)

1. First prepare the quinoa to the packet instructions.
2. Once the quinoa is cooked and drained, add it back to the saucepan and stir in the chai spices (cinnamon, ginger, nutmeg and cloves if you’ve done them in a pestle and mortar) and add the coconut cream or milk and throw in the scraped out vanilla pod (or add the drop or two of vanilla essence). You can pick either the milk or cream depending on how creamy and thick you want it.
3. When it’s ready, grate in the apple if you’re using it – right at the end.
4. Warm through and then serve in a big bowl. To serve, add the lemon rind grated onto the top and sprinkle with extra ground cinnamon. Finally throw on the seeds and nuts (I recommend sesame seeds with this especially).
As an indulgent extra, you can also serve with a dollop of coconut yoghurt, which is alkaline and JUST DELICIOUS!

Scrambled Tofu & Tomato

Serves 2
285g Regular firm tofu
1 Tablespoon coconut oil (or a drizzle of olive oil – coconut is better)
2 Tomatoes (or a handful of cherry tomatoes)
1/2 Brown onion (or red if you fancy)
½ Small red pepper
Pinch of turmeric
Freshly ground black pepper
Himalayan/Sea salt
A little basil

This is really easy, and really quick.
1. Simply crumble the tofu in your hands into a bowl.
2. Now chop and quickly fry off the onion and dice the pepper and do the same.
3. Now dice the tomatoes and throw these in with the tofu and a pinch of tumeric.
4. Grind in your pepper and salt and cook until the tofu is warm and ready.
5. Right at the last throw in some torn basil leaves and serve!

I like to serve it on some toasted, sprouted bread and with some baby spinach leaves drizzled with olive oil.

Cabbage with chestnuts

1 medium onion or shallot
250gms cooked chestnuts
1 medium cabbage (white, green or savoy)
1 teaspoon sunflower or olive oil

1 Finely chop onion or shallot. Chop chestnuts. Slice cabbage into strands.

2 Using medium heat, warm the oil in a wok or frying pan

3 Add onion; soften for 3 minutes without colouring.

4 Add chestnuts and cook for another 3-5 minutes stirring occasionally so that everything is nicely mingled.

5 Add cabbage and cook for a further 5 minutes or until cabbage is wilted. Serve.


– add some chopped bacon or pancetta at the start to make the dish more substantial.
– add a small amount of chicken stock towards the end of cooking to flavour and soften.

Introducing Dandelicious

Please join us in welcoming our new producer: Dandelicious!

Some of what I make is from foraging: the dandelions – you look at them differently when they are food! – sugar free jams, the lively ingredients in creams; everything is as close as possible to traditionally made food and most but not all ingredients are organic.

Some things I use are modern conveniences: Xylitol in the jams, together with ‘fruit marmite’ (apple and pear spread); and lactose powder, which goes in the sweetened dandelion coffee: that’s a matter of personal taste.

The range of cosmetics and creams comes out of over three decades of busy homeopathy practice, I don’t use anything that isn’t edible, why would you put anything else on your skin? You absorb at least 20% of it. I’ll be offering cosmetic and herby unguents days over the winter, get in touch if you’re interested, it’s nice to make things for Christmas

If you are a producer for the Food Hub and would like to see your words about yourself posted here then Write a Blog Post about Your Produce!