Also see Brora in the Wikipedia Encyclopedia, showing its external links to this website.
Ashcroft Market Garden is a small fruit and vegetable plot on a part of the land and croft owned and operated by Keith and Lois Forbes. It helps to meet the demand in Brora and East Sutherland for fresh, healthy, ethical, locally-produced food.
Hear the Vegetable Song and selection from the Vienna Vegetable Orchestra (yes, there really is one, with instruments made entirely from vegetables that are eaten) at http://www.gemueseorchester.org/index.php?option=com_content&task=blogsection&id=4&Itemid=28.
Also see our own comprehensive websites on our crofting village of Brora, it's business and cultural/social community and Sutherland county in which we live in peace and quiet and grow our produce.
It was originally intended to provide fresh home grown produce for a middle aged couple one of whom is severely disabled by strokes – thus the great emphasis on wholesome nutritious food. Fresh, home-grown produce helps to improve the health and well-being of all, young and old. Both of us have been for years active members of Age Concern Scotland's Health and Well-Being Highlands and Islands Regional Interest Group (HILLRIG). The exercise and fresh air gained from manual digging – our form of horticultural therapy - provides further health benefits, as well as being a great stress-buster. (We live in a setting of natural ecological perfection: placid, calm, renovating to the soul). We are both directly - and the only people - involved in the growing of the produce. We harvest it on an as-required basis in the growing season. Usually this means the same day a customer comes by wanting some.
We don't store harvested food (except for onions) because we know - and hope our customers know too - that the quality and vitamin content of fruit and vegetables begins to decline as soon as they are harvested, so for maximum quality we offer them freshly picked. We hope you will feel welcome to pop over to see this smallholding, see what is growing and what might interest you to either obtain at the time or suggest we grow for the future, for your benefit and others!
No food miles are involved as
everything we offer comes from our own garden less than 200 metres away from our
house. We use only natural methods of
pest control. We recycle as much as possible and produce our own compost to which we add well-seasoned
local manure from a farm nearby and seaweed we collect from local (Brora and
Golspie) beaches.
We don't make a profit. We often grow more produce than we can eat ourselves so we sell the surplus, purely to help defray the cost of tools, supplies, seeds and plants. We too have been shocked by how much prices for all foods and feed and seed have risen in 2007 to 2008. At our farm gate we try whenever possible to charge our local customers not much more than prices prevailing at local and regional shops (often bringing in their produce from much further afield. Unlike them our home-produced fruit and vegetables are 100% local, have no food miles, and fresh, often picked or harvested that day We do our best to make our produce affordable and competitive, we don't believe potatoes should be sold at inflated "organic prices" of £2 a kilo, not even in far more expensive 2008.
From our own premises directly on Victoria Road in Brora (the main A9 road, directly opposite the entrance to the A9 of Braambury Road) we sell to individuals who stop by after seeing our seasonal sign of what's available today at our "Ashcroft" front gate. (Sorry, we don't deliver).
Lois Forbes in Ashcroft 14 by 30 polytunnel. Photo by Keith Forbes
Charlotte
– popular salad potato
with yellow skinned waxy tubers –excellent flavour served hot or cold.
Duke
of
Red
Duke of
Golden
Wonder - a late main crop
with russet skin, one of the best varieties for baking, roasting, frying and
microwave cooking.
Pentland
Javelin – again,
popular in past years. White waxy flesh makes it good as new potato, boiling and
salad potato as well as general purpose.
Ulster
Sceptre
– Despite its name, a Scottish basic seed potato with white skin, pale cream waxy flesh with good flavour.
Valor – another late main crop with white skin and cream flesh for general purpose.
Other crops for 2008
Variable Highland weather permitting, we produce a diverse range of seasonally available fruits, vegetables and plants. They vary daily in shape, size and availability. They include, on an as available basis:
Aubergine (eggplant)
Beetroot
Blackberries - July to October)
Blackcurrants (this is the first year, normally from June or July)
Broccoli
Brussels Sprouts
Cabbage, green
Cabbage, red
Carrots
Cauliflower
Celeriac
Celery
Cherries
Courgettes - June to September)
Cucumbers –three varieties, July to September
Endive
French Beans – climbing and dwarf
Garlic
Herbs and salads (basil; carum carvi - caraway; chervil; chives; coriander; lettuce; sweet marjoram; parsley; rocket; thyme)
Kohl Rabi
Lettuce, red/green - July to October
Onions – three varieties.
Parsnips
Peas (picked fresh off the bush that day by us for customers)
Peppers (bell) - June to October
Pumpkins
Sweet corn
Shallot
Spring onions
Squash
Strawberries (from polytunnel in April, otherwise from June). By the way, the strawberry has always been associated with love. Its heart shape and red colour made it a symbol of Venus. It also represents peace, perfection, prosperity, purity and righteousness. It is low in fat, rich in vitamin C, potassium, folic acid, fibre and vitamin B6.
Swede – Brora variety
Tomatoes – four varieties (polytunnel grown - June to October)
For recipes on some of these items, see below
Ashcroft 2007 peppers, from pepper plants we grow. Photo by the authors
Ashcroft pumpkin, grown in our croft garden. Photo by the authors.
Ashcroft variety of produce, grown in our croft garden. Photo by the authors.
Ashcroft sweet corn, grown inside our croft polytunnel. Photo by the authors.
Ashcroft onions, grown in our croft garden. Photo by the authors.
Ashcroft tomatoes, grown inside our polytunnel. Photo by the authors.
Looking northwest from our croft. Photo by the authors
Often, in these North Highlands allow up to a month later than shown
Members of
East Sutherland Producers organization since its inception in 2006.
Producers William Pirritt and Lois Forbes, as members of East Sutherland Producers, selling their produce at the Lairg Crofters Show, Saturday, 25th August 2007. Photo by Keith Forbes
We sell our home-grown vegetables in the East Sutherland Producers stall at farmers’ markets in Dornoch and at croft shows such as the one at the unique Lairg Crofters Show (pictured above), held every late August in Lairg, Sutherland. It is the only one of its kind still held on mainland Britain. This is a great family show for both local people and visitors, with a range of competitions, attractions, children's entertainment, stalls, trade stands and refreshments.
| Ingredients | Directions |
|
Extra-virgin olive oil (EVOO) for drizzling 0.5 lb smoky bacon, chopped 1 large red onion, thinly sliced 1 head red cabbage (about 1.25 lb), cored and shredded Salt and (ideally freshly ground) pepper 1 12 oz bottle amber beer 1/3 cup honey 1/4 cup chopped flat leaf parsley (two generous handfuls) |
In a Dutch oven or casserole or large deep pan, drizzle EVOO over medium-high heat. Add the bacon and cook until crisp, about 5 minutes; remove with a slotted spoon and set aside. Add the onion to the pan and cook until wilted, 2 to 3 minutes. Add the cabbage, season with salt and pepper and cook, stirring frequently, 7 to 8 minutes. Add the beer and reduce for 2 minutes. Stir in the honey and cook on low heat until dissolved. Simmer for 10 minutes. Stir in the parsley and reserved bacon; season to taste. Will serve eight. |
| Ingredients | Directions |
| 1/4
cup peanut oil 1 medium red onion, sliced 1 cup brown sugar 2 Granny Smith apples, sliced 1/2 cup red wine vinegar 2 cups red wine 2 cups orange juice 1 cinnamon stick 3 teaspoons ginger powder Salt and pepper 4 pounds red cabbage, cut into julienne |
Preheat
oven to 350 degrees F. Heat a heavy
casserole. Add peanut oil. Sauté red onion until translucent. Sprinkle
in brown sugar and cook for a few minutes until it starts to caramelize.
Add sliced apples and deglaze with the red wine
vinegar. Bring to a boil.
Add red wine and orange juice, cinnamon stick, ginger powder and salt and pepper. Simmer for 5 minutes. Add red cabbage and continue to cook for about 10 minutes on top of the stove. Cover cabbage with foil and cook in 350 degrees F. oven for about 45 minutes. Remove. Taste, and adjust seasoning, if necessary. |
An easy courgette (zucchini) bread, made with courgette (zucchini), cinnamon, and walnuts or pecans or other nuts.
| Ingredients | Directions |
|
Preheat oven
to 350°. In a mixing bowl, combine oil, sugar, eggs, vanilla, baking
soda, cinnamon, salt, baking powder.
With a hand mixer on medium speed, beat until ingredients are blended, or about 30 seconds. Add flour; mix until moistened. Stir in nuts and courgette. Pour batter into a greased and floured loaf pan. Bake for about 65 to 75 minutes, or until loaf tests done. |
Here, the courgettes are used instead of pasta, for a nice, tasty dish. Also uses Ashcroft Brora tomatoes, garlic and herbs.
| Ingredients | Directions |
|
Cook
courgettes until tender, drain and set aside. Fry meat and onions until
meat is brown and onions are tender; drain fat. Add next 8 ingredients
and bring to a boil.
Reduce heat; simmer, uncovered 10 minutes or until reduced to 2 cups. In small bowl slightly beat egg. Add cottage cheese, half of shredded cheese and flour.In (1 1/2-qt.) baking-roasting pan arrange half of the meat mixture. Top with half of the courgettes and all the cottage cheese mixture. Top with remaining meat and courgettes. Bake uncovered at 375 degrees F for 30 minutes. Sprinkle with remaining cheese. Bake 10 minutes longer. Let stand 10 minutes before serving.
|
| Ingredients | Directions |
|
In the bowl of a food processor, combine rice, corn, green pepper, onion, black pepper, lemon juice and chili pepper. Pulse rapidly to produce a coarse mealy texture. Shape vegetable-rice mixture into 4 patties and place in fridge for 2 hours. Put patties on a pre-heated grill and grill for 6-7 minutes or until well-browned. Place patties in the hamburger buns and top with your choice of condiments, such as ketchup. |
| Ingredients | Directions |
Serves 4-8
|
Layer
potatoes, onions, and garlic in baking dish.
Add both cheese in between the layers. Salt and pepper to taste and then pour the cream over all. Bake at 350° for 30-40 minutes. Remove from oven and garnish with green onions. |
| Ingredients | Directions |
Serves 4-8
|
Bake the
potatoes, remove the skin, and cube. Place the butter and onions into a
large pot and cook on low heat until they become soft and transparent.
Do not burn the butter.
Add the milk and cream. Bring to a boil. Next add the chicken base, then the potato cubes, and mix by hand with a paddle until the soup thickens and the lumps are gone. Add water for consistency. Bring to a boil for about 15 minutes. Add salt and pepper. |
In hope they will want to reciprocate (ie cross-link). If not, they may be deleted at our discretion from these links. We welcome links from all local or regional Scottish or national producers/growers in any food category and will gladly reciprocate.
This website is published, written, updated regularly and web-mastered from home by
Keith A.
Forbes and Lois A Forbes, at keithaforbes@btinternet.com.
© 2008. Revised: April 24, 2008
