Wyld Life
News from Monkton Wyld Court
Issue 2
Spring 2009
What's New At Monkton
A brief look
New Kindergarten Teacher
The Monkton Crew have brought in the new year with a new member of the team, Catherine, who has come to lead the Kindergarten.
New Interns
The new year also saw the arrival of our second international intern Beatriz from Spain! Bea will be at Monkton for three months studying and volunteering. Shortly following her arrival came Estibaliz, also from Spain, who will joining us for her three month internship.
New Courses Planned for 2009
A new programme of events planned for the new year with a wide range of courses and events.
New Links Page 2009
Our website had now been expanded to include a links page with lots of links to resources, eco-products, and minded sites for your perusal.
Monkton Makeover
The last couple of months have been a time for change and improvements.
Rooms have been co-ordinated, old carpets removed, painting restensiled and some re-themed and decorated with homemade flower arrangements and wreaths.
We hope to continue these improvements by redecorating the main guest bathroom amongst other rooms ready for the busy summer ahead and with spring now arriving, more colourful flowers around the place.
Upcoming Events
Welcome to the Spring edition of Wyld Life!
By Amy Archer
We hope you have recovered from the hectic whirl of the festive period and that you are enjoying the lightening of the days. New shoots and plants are daily popping up and the snow drops are out in full. Talking of snow, Monkton Wyld Court was glorious in its cloak of white and we all took a moment or several to enjoy its presence. Snow ball fights, snowmen and even a snow squirrel graced the terraced lawns as residents and guests of all ages joined in the fun.
We are also all excited by the arrival of a mass horde of frogs in our pond, over 50 have been seen at any one time. A mound of frog spawn has been created and we look forward to the hatching of little tadpoles! The frogs are a great friend to the garden and a natural predator of slugs, so a big welcome to our new neighbours in the pond.
See Website for full details
4th March - Free Event
Monkton Garden and Grounds
§
6th March Compost Loos
§
10th March - Free Event
Coppice Event
§
15th -20th March
Garden Work Week
§
20th - 22nd March
How to set up a low impact small holding
§
20th - 22nd March
Trance Dance at the Equinox
§
27th - 29th March
Sacred Drumming
Help Monkton Raise Funds
Sign up for
EasyFundRaising.org.uk
How it works
"We provide a FREE service where you can shop with your favourite online stores and at no extra cost raise funds for any charity, good cause or group you choose to support. You still shop directly with each retailer as you would normally, but simply by using the links from our site first, each purchase you make will generate a cashback donation to the cause you wish to support. ...
You can shop with 600+ Brand Name retailers and to raise funds you just use the links from our site first - it's that simple!
If you ALREADY shop online, why not help good causes at no extra cost from purchases you would make anyway."
Recipes
Root Veg Casserole with Delicious Rosemary Dumplings
This is a really nice hearty winter dish and you can use any root veg you've got kicking about in it. Any leftover casserole makes an excellent thick soup if whizzed up.
For the casserole:
One onion, chopped
Two leeks, sliced
A couple of good sized carrots, ½ inch circles or semi-circles
A couple of parsnips, ½ inch circles or semi-circles
Half a swede (depending on size), cut into inch cubes
Half a celeriac (depending on size), cut into inch cubes
A few potatoes, cut into inch cubes
Oil
Plain flour, a couple of tablespoonfuls
Thyme, preferably fresh, small bunch, leaves picked or good pinch of dried
Bay leaf
Vegetable stock
Tamari or Soy Sauce, to taste
Salt and pepper
For the dumplings:
250g self-raising flour
125g very cold butter (I normally put it in the freezer for half an hour before I use it)
A tablespoon of fresh rosemary, finely chopped
Salt and pepper
Very cold water
N.B. The dumplings can be made vegan by replacing the butter with cold margarine cut into small chunks.
Make your casserole:
If you have a large lidded casserole pan that'll go in the oven you can use that, otherwise large heavy bottomed lidded saucepan is fine. Heat a good glug of oil in your pan on a medium heat, add your onions and leeks and fry until they soften, add your other veg and continue to fry for a few more minutes. Add the flour and thyme and stir to coat everything. Add enough stock to cover all veg with about 1cm of stock and stir in the tamari and bay leaf. Put the lid on and bring to the boil, simmer with the lid off, stirring occasionally, until the vegetables are cooked and the sauce reduced and thickened, about 45 minutes to an hour. Feel free to cook it longer or to add more stock if it gets too thick.
While it's cooking make your dumplings:
If you want to use the oven, preheat to 190°C/375°F/Gas 5. Weigh out your flour and place in a good-sized mixing bowl. Mix through the rosemary and a pinch of salt and pepper. Using a coarse grater, grate your butter into the flour. Then use your fingers to rub the flour and butter together until it resembles rough breadcrumbs. Be careful not to squish them together, you need to use a quick, light motion. To your breadcrumb mixture add enough cold water to bind it into a dough, do this a splash at a time. If it gets too wet you can add some extra flour to bring it back. Roll it into 12 equal round balls. If your casserole isn't ready yet they can go in the fridge until you're ready to cook them.
When your casserole is ready, taste it and adjust seasoning if needed. When you're happy with it, place your dumplings in to the pan, if you need to, push them down gently so they are half submerged (don't worry if they sink when you put them in). Put the lid on and either place in the oven or continue to simmer for about 30 minutes. The dumplings float to the surface and swell up.
Enjoy with some leafy greens!
Lentil & Buckwheat Bake
This is a variation on a Cranks recipe that is a bit of a mainstay here as it is vegan and gluten free so suitable for the majority of people. The vegetables in it are a suggestion, but are easily substitutable with whatever is in season or you have in the cupboard, I used parsnips and swede last time I made it instead of the celeriac, same goes for the herbs.
100g/4oz buckwheat
1 onion, finely chopped
1 leek, sliced
1 carrot, finely diced
½ a celeriac (depending on size), finely diced
175g/6oz red lentils
1½ pints/900ml vegetable stock
1tsp rosemary, finely chopped
2 tbsp parsley, finely chopped
1tsp yeast extract
Good glug of oil
Nutmeg, to taste
Salt and pepper
Toast the buckwheat until golden. I tend to do this in a heavy based frying pan, but you could do it in the oven or under the grill too, but keep a close eye on it so it doesn't burn. Heat the oil in a large pan and add all the vegetables. Fry until the veg softens. Add the lentils and buckwheat and then all the other ingredients, stir well to combine. Bring to the boil and then simmer with the lid off until all the liquid is absorbed, about 30 mins. Stir frequently to prevent sticking. Pour/spoon into a greased baking dish and bake in the oven at 200°C/400°F/Gas 6 for about 30-40minutes. Really great served with chutney and salad, vegetables and gravy, or you can also serve it cold. Leftovers can be whizzed up to make a sort of pate/spread to go on toast or bread, or you can add some breadcrumbs or rice and make it into patties to shallow fry.
Monkton-style Waldorf Salad
This is a lovely sweet and zesty winter salad and would go nicely with the lentil and buckwheat bake.
¼ a celeriac, coarsely grated
1 eating apple, chopped into little chunks
A small handful of dates, chopped
A handful of walnuts, bashed up slightly
Juice and zest of a lemon, to taste
A spoonful of natural yogurt
A pinch of sugar, salt and pepper, to taste
In a bowl, mix up the celeriac, apple, dates and walnuts. Add a little lemon juice to prevent discolouring. Add the yogurt and a little lemon zest, combine well. Add more yogurt if it needs it. Taste and then add sugar, salt, pepper and more lemon zest or juice as you think necessary.
Gardener's Grove
by Rachael Moss
The days are lengthening, the sun is wining its battle with the night and the birds have begun to sing in their full magnificent glory. Snowdrops seemed to have suddenly sprung up right on cue in early February, patches of white pearls nodding gracefully, primroses adding splashes of yellow.
The winter started off mild, butterflies were spotted in December whilst the bees were feeding on the ivy flowers, but then the wind became bitter and the frost stretched itself out, its icy brittleness smothering the ground, forbidding any cultivation. The snow then laid its soft white brilliance over the land, covering it protectively. This meant that the fruit trees in our Victorian walled garden (apples, pears and a fig) were lavished with our undivided attention. Their limbs have been severed, their wounds sliced with paring knives, some of their pruning's saved to become attached to another tree like some Frankenstein's monster. It's tough here at Monkton Wyld Court!
We are about to embark on some whip and tongue grafting using standard (MM25) and semi standard (MM106) rootstocks. We have a Brown less Russet apple tree that produces lovely apples so we hope to increase our stock of these, along with our other varieties and any others that we can obtain.
We are now at the end of our store of apples from the autumn glut. This sadly means no more delicious apple pies. The parsnips are now coming to an end too which is a pity as they are such a wonderful accompliment to a roast dinner. The leeks will be the next vegetables to be harvested. These have not done too well but should still provide us with a good hearty meal or two.
Our autumn sown broad beans have also suffered. They have provided mice with tender fresh delicacies over the winter months, filling their bellies with our staple legume. By growing the beans on in pots before planting out we hope to overcome this problem. Another way would be to soak them in paraffin before sowing.
We have harvested our Oca (new Zealand Yam), a South American plant from the Oxalis family. The variety we have here produces beautifully coloured pink tubers that are delicious lightly steamed. Many of these we will propagate from.
We have also excavated our Chinese Yam, or Cinnamon Vine that had been climbing and entwining itself with the grape vine in the bottom of our greenhouse this summer. This is an Asian plant that produces large tubers that are widely eaten in Japan. The tubers can either be roasted, or grated and eaten raw, and have many health benefits. It can also be used as a gelling agent instead of eggs in some dishes, and produces edible pods too.
Oriential salad varieties and winter lettuces from our polytunnel have provided salad throughout the winter. We have also enjoyed celeriac and plenty of celery this winter. As I write this, one lonesome celery stands abandoned on one of our square raised beds, looking quite dejected, whilst it's neighbours on the next bed along, the kales, look robust and ready to take on the world, recovering after their indignity of being buried beneath snow.
Our spring sowing programme is underway and we are planning to follow the moon planting calendar. We are trying to clear ground to make more beds so that we actually have somewhere to grow all these vegetables. The terracing of the centre of the garden has continued with the top terrace having been completed and the second ready for its wooden edges. Another six to go! At the moment I cannot even escape from couch grass in my sleep, it enters my dreams, as I've been digging it up and ripping it from its insistent grasp during the day. Dock is also being harshly evicted and creeping buttercup persuaded to creep elsewhere. Another couch grass and creeping buttercup infested area of the garden is being mulched with cardboard to exclude light, with leaf mould compost placed on top ready to plant on. This is less effort than digging. All this is being watched in bemusement by the speedwell that has continued to flower all through the winter frosts, and has been allowed to remain in admiration of its pretty blue flowers and determination.
We have also been busy with the collection of two year old leaf litter from the side of the road at the end of the drive and the drive itself, most of it destined for our terraced raised beds. This pushing of heavy wheelbarrows up and down hills has certainly tested our stamina. Most of the leaf mould is from the magnificent beech trees we have that shower us with bronze leaves every autumn.
Seaweed is also being collected regularly from the beach and is added to our Indore compost heap. Some of it will also be made into a brew alongside our comfrey brew. Hopefully the soil will grow some fantastic vegetables this year with our additions of wonderful compost ingredients.
News from the Land Use Managers
by George and Patsy
BTCV Events at Monkton Wyld Court
Since our last update, when we told you about our successful bid for GreenPrints funding for the Wyldside walk [launch day 4 April 2009], we have had further successes. Three bids for GreenPrints Events, to be held here at MWC, were submitted by BTCV and approved.
Creative Coppicing 1 and Creative Coppicing 2
February 24 - 25 2009 & March 10 - 11 2009
These events will give participants the experience of regenerating some existing hazel coppice by returning to coppice stools, planting some new mixed ash, oak and hazel coppice and creating a new willow coppice, below our reedbed system. This will be used to grow materials for willow weaving and drawing charcoal production. As well as being productive, the areas of coppice will increase the biodiversity of our site. These activities will be held as 2 two-day events.
Spiralling Into Diversity - March 17 - 18 2009
We will be creating a pond and biodiversity garden area to enhance our Wyldside walk. This is a wonderful small-scale technique that allows us to create a wide range of microclimates and so a haven of biodiversity. The pond uses a tyre, an indestructible waste product, to create a rain-fed, multi-layered, aquatic system - home to marginal, floating, shallow water and deep water plants as well as frogs, newts, toads and other pond life. The spoil from the hole dug for the pond is used to create a mirroring mound, a 'herb spiral', that offers a variety of habitats for plants ranging from hot and dry to moist and shady.
Volunteers are being recruited now so if you or your local school or college would like to take part in these projects please contact:
George Sobol at Monkton Wyld Court. Telephone: 07825 450352
Monkton's 19
By Sue and Ste
Since the last newsletter the newcomers have their feet under the table and are causing a stir in chicken world and being a challenge to their caretaker.
We now have a clear leader who gives the community a morning wake up call and will hopefully father many springtime chicks.
Now winter is coming to an end we have an excess of much welcomed ash for dust bathing which has replaced the chicken past time of foraging.
Over winter egg production dropped to one egg a day for a while but now spring is around the corner production has peaked to ten a day.
Work on the perimeter fence is to start as the more athletic birds are making short work of leaping over into the wider world.
The summer newsletter will be full of news and pictures of the patter of chick feet.
Kitchen's Cook-pot
By Sophie Walker
Hello and welcome to the first kitchen section of our newsletter. There should've been one last time, but I was overrun with trying to finish my dissertation and it just didn't happen. My apologies. On the plus side, I've just had my results and the work paid off, so I'm very happy. I'm also really happy because we have just hosted the two-week permaculture design course and had 20 lovely people staying here. Whilst having guests here, especially for such an extended period, is harder work than when it's just us, and obviously the pressure is on to make the best food we can, personally I really enjoy it. Also with this group we were given a helping hand in the form of 'support groups' who were responsible for various tasks to help keep the place running, from keeping the fires going to restocking the cupboards and helping out the kitchen. So four or five course participants came each day and helped do veg prep or knead dough or whatever other task was needed. This was a great way to get to know each other a bit better and for them to see what went on behind the scenes and learn a little bit about the way we do things and why. There were a lot of good comments about the food (which made me inordinately happy) and calls for a recipe book and cooking courses! We have a pretty packed events schedule lined up over the next few months, but we'll see if we can squeeze a cooking course or two in somewhere, along with trying to compile some of our most popular recipes for a little book. We've also started our monthly Local Lunches so if you're in the area why not come along for some tasty vegetarian food and lively banter, ring the office for details and to book your place.
So without further ado, let's get on to some recipes and food talk. We are trying to only buy veg from the UK so our selection is a little limited, but that just means we need to try to be a bit more inventive. You'll see from the recipes that they are full of British winter staples; root veg, leeks, cabbages and kale. The garden has provided us with delicious parsnips, celery, celeriac, spinach and carrots over the winter. We have also managed to have a constant and incredible supply of salad greens fresh from our polytunnel. We have a lovely load of leeks almost at the ready which I can get my mitts on in the next couple of weeks. And I keep eyeing up our patches of beautiful rainbow chard, Cavolo Nero, Russian red and curly kale, Rachel says I'm not allowed them yet though! On top of all this we buy all the veg that supplements our garden produce from Somerset Organic Link, a local organic farmers' cooperative, so almost all our veg is from Dorset, Somerset, Devon or Wiltshire.
A quick note about the recipes: I do most of my cooking by eye, so the measurements are far from exact. Also I think it is important to be aware that what you think of as a big meal might just be a snack to me, that is people eat different amounts of different things and so forgive my vagueness, it is actually intentional, but I can appreciate it might be frustrating. I've done them based on serving four people, but like I said feel free to add or subtract with the people you're feeding in mind.
There is a selection of some of our more popular winter dishes in the side bar.
So that's it for this time. I hope you try the recipes out and like them. Feedback is definitely welcome. Next issue we will be long past the 'hungry gap' and on the cusp of summer, very exciting.
Happy cooking and eating, Sophie x.
'The vision thing'
By Caroline Walker
It is generally accepted that an organisation needs a vision to focus its work around. Some organisations have 'more visions than St Theresa', and sometimes it seems more effort is put in to arguing about the vision than is spent on the work of the organisation. But as it has been said:
"Vision without action is merely a dream. Action without vision just passes the time. Vision with action can change the world."
At a recent meeting the trustees and managers looked at how Monkton Wyld Court should develop for the future, using the classic formula: 'agree a vision, assess the current situation, then draw the map from here to there'.
We used as a starting point the following:
Our mission: "to be an exemplar of intelligent adaptation to the world's environmental, social and economic changes, where a diverse range of people can come to learn and share practical skills in sustainable living".
Our vision: "The vision is of a multi-use centre, comprising grounds and gardens designed and managed according to permaculture principles, offering an educational and productive example of sustainable land use; high quality rented accommodation, holiday accommodation, and some small business units, all constructed or refurbished to the highest environmental standards; a learning centre open to all ages, dedicated to teaching skills for a sustainable future; the whole site making a recognised contribution to a vibrant local land-based economy. The organisation will build effective partnerships with a wide variety of local voluntary and statutory groups and be a resource for the local community as well as using the local community as a resource."
With this in mind it became clear that our charitable mission as a learning centre can be fulfilled in several ways: through our course programme, our kindergarten, a possible Steiner School, projects for home-educated children and Forest School activities, as well as the local and international volunteer programme
But a cool assessment of the current situation can't afford to ignore our poorly-insulated and inefficiently-heated buildings, our very basic staff and volunteer accommodation, and other major infrastructure and funding problems that need addressing.
So we have organised ourselves into two working groups - one to look at the whole 'learning centre' idea and one to look at buildings and infrastructure. To feed in to our discussions we have recently had the great good fortune to benefit from the massed expertise of the participants on Designed Vision's two-week permaculture design course who surveyed, observed, interviewed, drew maps, and generally cast a critical eye on several aspects of our organisation: what to do with the sadly-collapsed meditation hut (perhaps a lovely tea room in a sheltered green space?); enhancing the circular walk we are creating with 'Greenprints' funding (perhaps a 'barefoot walk' to really get the feel of the land?); improving the facilities for the kindergarten (outside space the children can play, work and learn in); and 'how to make Monkton Wyld Court profitable' i.e. stopping losses and increasing income. That's the big one.
As our work continues during the course of this year we hope that you will send us your thoughts, as long as they are not of the 'please don't change anything, it's perfect' variety; business as usual is no longer an option, I'm afraid. And take a look at our varied and exciting programme of events and courses and come along to support us.
Discovering Monkton Wyld Court
by Beatriz
Last October I decided to start a new stage in a foreign country. I liked the idea of learning English, but I didn't like the fact of going to a city, looking for a job, an apartment and friends...So when I discovered Monkton Wyld Court I realized that it was exactly what I was looking for. I looked into the best way to get there, and I thought that everything was so easy, thanks to the support of Monkton.
January arrived and I was in the airport waiting for my opportunity to begin, I couldn't believe it! At the end after a long trip here I was in this amazing house on the south coast of England having dinner with all the members, who are a real family when you are far away from your country. It's nice to find this atmosphere. It took me a few days to settle down in my new house. But now that I have learned all the basic things and met all the people in the house, I now have time to think in the piano room and see the wonderful sight out of the window. I can say that I have made a great decision coming to Monkton. Each day is different and I am learning a lot about Permaculture and how important it is and I realize how much we can do for the Earth's sustainability. We are in time, it's not too late if we want to do it!
News from Monkton Wyld Court
Issue 2
Spring 2009
What's New At Monkton
A brief look
New Kindergarten Teacher
The Monkton Crew have brought in the new year with a new member of the team, Catherine, who has come to lead the Kindergarten.
New Interns
The new year also saw the arrival of our second international intern Beatriz from Spain! Bea will be at Monkton for three months studying and volunteering. Shortly following her arrival came Estibaliz, also from Spain, who will joining us for her three month internship.
New Courses Planned for 2009
A new programme of events planned for the new year with a wide range of courses and events.
New Links Page 2009
Our website had now been expanded to include a links page with lots of links to resources, eco-products, and minded sites for your perusal.
Monkton Makeover
The last couple of months have been a time for change and improvements.
Rooms have been co-ordinated, old carpets removed, painting restensiled and some re-themed and decorated with homemade flower arrangements and wreaths.
We hope to continue these improvements by redecorating the main guest bathroom amongst other rooms ready for the busy summer ahead and with spring now arriving, more colourful flowers around the place.
Upcoming Events
Welcome to the Spring edition of Wyld Life!
By Amy Archer
We hope you have recovered from the hectic whirl of the festive period and that you are enjoying the lightening of the days. New shoots and plants are daily popping up and the snow drops are out in full. Talking of snow, Monkton Wyld Court was glorious in its cloak of white and we all took a moment or several to enjoy its presence. Snow ball fights, snowmen and even a snow squirrel graced the terraced lawns as residents and guests of all ages joined in the fun.
We are also all excited by the arrival of a mass horde of frogs in our pond, over 50 have been seen at any one time. A mound of frog spawn has been created and we look forward to the hatching of little tadpoles! The frogs are a great friend to the garden and a natural predator of slugs, so a big welcome to our new neighbours in the pond.
See Website for full details
4th March - Free Event
Monkton Garden and Grounds
§
6th March Compost Loos
§
10th March - Free Event
Coppice Event
§
15th -20th March
Garden Work Week
§
20th - 22nd March
How to set up a low impact small holding
§
20th - 22nd March
Trance Dance at the Equinox
§
27th - 29th March
Sacred Drumming
Help Monkton Raise Funds
Sign up for
EasyFundRaising.org.uk
How it works
"We provide a FREE service where you can shop with your favourite online stores and at no extra cost raise funds for any charity, good cause or group you choose to support. You still shop directly with each retailer as you would normally, but simply by using the links from our site first, each purchase you make will generate a cashback donation to the cause you wish to support. ...
You can shop with 600+ Brand Name retailers and to raise funds you just use the links from our site first - it's that simple!
If you ALREADY shop online, why not help good causes at no extra cost from purchases you would make anyway."
Recipes
Root Veg Casserole with Delicious Rosemary Dumplings
This is a really nice hearty winter dish and you can use any root veg you've got kicking about in it. Any leftover casserole makes an excellent thick soup if whizzed up.
For the casserole:
One onion, chopped
Two leeks, sliced
A couple of good sized carrots, ½ inch circles or semi-circles
A couple of parsnips, ½ inch circles or semi-circles
Half a swede (depending on size), cut into inch cubes
Half a celeriac (depending on size), cut into inch cubes
A few potatoes, cut into inch cubes
Oil
Plain flour, a couple of tablespoonfuls
Thyme, preferably fresh, small bunch, leaves picked or good pinch of dried
Bay leaf
Vegetable stock
Tamari or Soy Sauce, to taste
Salt and pepper
For the dumplings:
250g self-raising flour
125g very cold butter (I normally put it in the freezer for half an hour before I use it)
A tablespoon of fresh rosemary, finely chopped
Salt and pepper
Very cold water
N.B. The dumplings can be made vegan by replacing the butter with cold margarine cut into small chunks.
Make your casserole:
If you have a large lidded casserole pan that'll go in the oven you can use that, otherwise large heavy bottomed lidded saucepan is fine. Heat a good glug of oil in your pan on a medium heat, add your onions and leeks and fry until they soften, add your other veg and continue to fry for a few more minutes. Add the flour and thyme and stir to coat everything. Add enough stock to cover all veg with about 1cm of stock and stir in the tamari and bay leaf. Put the lid on and bring to the boil, simmer with the lid off, stirring occasionally, until the vegetables are cooked and the sauce reduced and thickened, about 45 minutes to an hour. Feel free to cook it longer or to add more stock if it gets too thick.
While it's cooking make your dumplings:
If you want to use the oven, preheat to 190°C/375°F/Gas 5. Weigh out your flour and place in a good-sized mixing bowl. Mix through the rosemary and a pinch of salt and pepper. Using a coarse grater, grate your butter into the flour. Then use your fingers to rub the flour and butter together until it resembles rough breadcrumbs. Be careful not to squish them together, you need to use a quick, light motion. To your breadcrumb mixture add enough cold water to bind it into a dough, do this a splash at a time. If it gets too wet you can add some extra flour to bring it back. Roll it into 12 equal round balls. If your casserole isn't ready yet they can go in the fridge until you're ready to cook them.
When your casserole is ready, taste it and adjust seasoning if needed. When you're happy with it, place your dumplings in to the pan, if you need to, push them down gently so they are half submerged (don't worry if they sink when you put them in). Put the lid on and either place in the oven or continue to simmer for about 30 minutes. The dumplings float to the surface and swell up.
Enjoy with some leafy greens!
Lentil & Buckwheat Bake
This is a variation on a Cranks recipe that is a bit of a mainstay here as it is vegan and gluten free so suitable for the majority of people. The vegetables in it are a suggestion, but are easily substitutable with whatever is in season or you have in the cupboard, I used parsnips and swede last time I made it instead of the celeriac, same goes for the herbs.
100g/4oz buckwheat
1 onion, finely chopped
1 leek, sliced
1 carrot, finely diced
½ a celeriac (depending on size), finely diced
175g/6oz red lentils
1½ pints/900ml vegetable stock
1tsp rosemary, finely chopped
2 tbsp parsley, finely chopped
1tsp yeast extract
Good glug of oil
Nutmeg, to taste
Salt and pepper
Toast the buckwheat until golden. I tend to do this in a heavy based frying pan, but you could do it in the oven or under the grill too, but keep a close eye on it so it doesn't burn. Heat the oil in a large pan and add all the vegetables. Fry until the veg softens. Add the lentils and buckwheat and then all the other ingredients, stir well to combine. Bring to the boil and then simmer with the lid off until all the liquid is absorbed, about 30 mins. Stir frequently to prevent sticking. Pour/spoon into a greased baking dish and bake in the oven at 200°C/400°F/Gas 6 for about 30-40minutes. Really great served with chutney and salad, vegetables and gravy, or you can also serve it cold. Leftovers can be whizzed up to make a sort of pate/spread to go on toast or bread, or you can add some breadcrumbs or rice and make it into patties to shallow fry.
Monkton-style Waldorf Salad
This is a lovely sweet and zesty winter salad and would go nicely with the lentil and buckwheat bake.
¼ a celeriac, coarsely grated
1 eating apple, chopped into little chunks
A small handful of dates, chopped
A handful of walnuts, bashed up slightly
Juice and zest of a lemon, to taste
A spoonful of natural yogurt
A pinch of sugar, salt and pepper, to taste
In a bowl, mix up the celeriac, apple, dates and walnuts. Add a little lemon juice to prevent discolouring. Add the yogurt and a little lemon zest, combine well. Add more yogurt if it needs it. Taste and then add sugar, salt, pepper and more lemon zest or juice as you think necessary.
Gardener's Grove
by Rachael Moss
The days are lengthening, the sun is wining its battle with the night and the birds have begun to sing in their full magnificent glory. Snowdrops seemed to have suddenly sprung up right on cue in early February, patches of white pearls nodding gracefully, primroses adding splashes of yellow.
The winter started off mild, butterflies were spotted in December whilst the bees were feeding on the ivy flowers, but then the wind became bitter and the frost stretched itself out, its icy brittleness smothering the ground, forbidding any cultivation. The snow then laid its soft white brilliance over the land, covering it protectively. This meant that the fruit trees in our Victorian walled garden (apples, pears and a fig) were lavished with our undivided attention. Their limbs have been severed, their wounds sliced with paring knives, some of their pruning's saved to become attached to another tree like some Frankenstein's monster. It's tough here at Monkton Wyld Court!
We are about to embark on some whip and tongue grafting using standard (MM25) and semi standard (MM106) rootstocks. We have a Brown less Russet apple tree that produces lovely apples so we hope to increase our stock of these, along with our other varieties and any others that we can obtain.
We are now at the end of our store of apples from the autumn glut. This sadly means no more delicious apple pies. The parsnips are now coming to an end too which is a pity as they are such a wonderful accompliment to a roast dinner. The leeks will be the next vegetables to be harvested. These have not done too well but should still provide us with a good hearty meal or two.
Our autumn sown broad beans have also suffered. They have provided mice with tender fresh delicacies over the winter months, filling their bellies with our staple legume. By growing the beans on in pots before planting out we hope to overcome this problem. Another way would be to soak them in paraffin before sowing.
We have harvested our Oca (new Zealand Yam), a South American plant from the Oxalis family. The variety we have here produces beautifully coloured pink tubers that are delicious lightly steamed. Many of these we will propagate from.
We have also excavated our Chinese Yam, or Cinnamon Vine that had been climbing and entwining itself with the grape vine in the bottom of our greenhouse this summer. This is an Asian plant that produces large tubers that are widely eaten in Japan. The tubers can either be roasted, or grated and eaten raw, and have many health benefits. It can also be used as a gelling agent instead of eggs in some dishes, and produces edible pods too.
Oriential salad varieties and winter lettuces from our polytunnel have provided salad throughout the winter. We have also enjoyed celeriac and plenty of celery this winter. As I write this, one lonesome celery stands abandoned on one of our square raised beds, looking quite dejected, whilst it's neighbours on the next bed along, the kales, look robust and ready to take on the world, recovering after their indignity of being buried beneath snow.
Our spring sowing programme is underway and we are planning to follow the moon planting calendar. We are trying to clear ground to make more beds so that we actually have somewhere to grow all these vegetables. The terracing of the centre of the garden has continued with the top terrace having been completed and the second ready for its wooden edges. Another six to go! At the moment I cannot even escape from couch grass in my sleep, it enters my dreams, as I've been digging it up and ripping it from its insistent grasp during the day. Dock is also being harshly evicted and creeping buttercup persuaded to creep elsewhere. Another couch grass and creeping buttercup infested area of the garden is being mulched with cardboard to exclude light, with leaf mould compost placed on top ready to plant on. This is less effort than digging. All this is being watched in bemusement by the speedwell that has continued to flower all through the winter frosts, and has been allowed to remain in admiration of its pretty blue flowers and determination.
We have also been busy with the collection of two year old leaf litter from the side of the road at the end of the drive and the drive itself, most of it destined for our terraced raised beds. This pushing of heavy wheelbarrows up and down hills has certainly tested our stamina. Most of the leaf mould is from the magnificent beech trees we have that shower us with bronze leaves every autumn.
Seaweed is also being collected regularly from the beach and is added to our Indore compost heap. Some of it will also be made into a brew alongside our comfrey brew. Hopefully the soil will grow some fantastic vegetables this year with our additions of wonderful compost ingredients.
News from the Land Use Managers
by George and Patsy
BTCV Events at Monkton Wyld Court
Since our last update, when we told you about our successful bid for GreenPrints funding for the Wyldside walk [launch day 4 April 2009], we have had further successes. Three bids for GreenPrints Events, to be held here at MWC, were submitted by BTCV and approved.
Creative Coppicing 1 and Creative Coppicing 2
February 24 - 25 2009 & March 10 - 11 2009
These events will give participants the experience of regenerating some existing hazel coppice by returning to coppice stools, planting some new mixed ash, oak and hazel coppice and creating a new willow coppice, below our reedbed system. This will be used to grow materials for willow weaving and drawing charcoal production. As well as being productive, the areas of coppice will increase the biodiversity of our site. These activities will be held as 2 two-day events.
Spiralling Into Diversity - March 17 - 18 2009
We will be creating a pond and biodiversity garden area to enhance our Wyldside walk. This is a wonderful small-scale technique that allows us to create a wide range of microclimates and so a haven of biodiversity. The pond uses a tyre, an indestructible waste product, to create a rain-fed, multi-layered, aquatic system - home to marginal, floating, shallow water and deep water plants as well as frogs, newts, toads and other pond life. The spoil from the hole dug for the pond is used to create a mirroring mound, a 'herb spiral', that offers a variety of habitats for plants ranging from hot and dry to moist and shady.
Volunteers are being recruited now so if you or your local school or college would like to take part in these projects please contact:
George Sobol at Monkton Wyld Court. Telephone: 07825 450352
Monkton's 19
By Sue and Ste
Since the last newsletter the newcomers have their feet under the table and are causing a stir in chicken world and being a challenge to their caretaker.
We now have a clear leader who gives the community a morning wake up call and will hopefully father many springtime chicks.
Now winter is coming to an end we have an excess of much welcomed ash for dust bathing which has replaced the chicken past time of foraging.
Over winter egg production dropped to one egg a day for a while but now spring is around the corner production has peaked to ten a day.
Work on the perimeter fence is to start as the more athletic birds are making short work of leaping over into the wider world.
The summer newsletter will be full of news and pictures of the patter of chick feet.
Kitchen's Cook-pot
By Sophie Walker
Hello and welcome to the first kitchen section of our newsletter. There should've been one last time, but I was overrun with trying to finish my dissertation and it just didn't happen. My apologies. On the plus side, I've just had my results and the work paid off, so I'm very happy. I'm also really happy because we have just hosted the two-week permaculture design course and had 20 lovely people staying here. Whilst having guests here, especially for such an extended period, is harder work than when it's just us, and obviously the pressure is on to make the best food we can, personally I really enjoy it. Also with this group we were given a helping hand in the form of 'support groups' who were responsible for various tasks to help keep the place running, from keeping the fires going to restocking the cupboards and helping out the kitchen. So four or five course participants came each day and helped do veg prep or knead dough or whatever other task was needed. This was a great way to get to know each other a bit better and for them to see what went on behind the scenes and learn a little bit about the way we do things and why. There were a lot of good comments about the food (which made me inordinately happy) and calls for a recipe book and cooking courses! We have a pretty packed events schedule lined up over the next few months, but we'll see if we can squeeze a cooking course or two in somewhere, along with trying to compile some of our most popular recipes for a little book. We've also started our monthly Local Lunches so if you're in the area why not come along for some tasty vegetarian food and lively banter, ring the office for details and to book your place.
So without further ado, let's get on to some recipes and food talk. We are trying to only buy veg from the UK so our selection is a little limited, but that just means we need to try to be a bit more inventive. You'll see from the recipes that they are full of British winter staples; root veg, leeks, cabbages and kale. The garden has provided us with delicious parsnips, celery, celeriac, spinach and carrots over the winter. We have also managed to have a constant and incredible supply of salad greens fresh from our polytunnel. We have a lovely load of leeks almost at the ready which I can get my mitts on in the next couple of weeks. And I keep eyeing up our patches of beautiful rainbow chard, Cavolo Nero, Russian red and curly kale, Rachel says I'm not allowed them yet though! On top of all this we buy all the veg that supplements our garden produce from Somerset Organic Link, a local organic farmers' cooperative, so almost all our veg is from Dorset, Somerset, Devon or Wiltshire.
A quick note about the recipes: I do most of my cooking by eye, so the measurements are far from exact. Also I think it is important to be aware that what you think of as a big meal might just be a snack to me, that is people eat different amounts of different things and so forgive my vagueness, it is actually intentional, but I can appreciate it might be frustrating. I've done them based on serving four people, but like I said feel free to add or subtract with the people you're feeding in mind.
There is a selection of some of our more popular winter dishes in the side bar.
So that's it for this time. I hope you try the recipes out and like them. Feedback is definitely welcome. Next issue we will be long past the 'hungry gap' and on the cusp of summer, very exciting.
Happy cooking and eating, Sophie x.
'The vision thing'
By Caroline Walker
It is generally accepted that an organisation needs a vision to focus its work around. Some organisations have 'more visions than St Theresa', and sometimes it seems more effort is put in to arguing about the vision than is spent on the work of the organisation. But as it has been said:
"Vision without action is merely a dream. Action without vision just passes the time. Vision with action can change the world."
At a recent meeting the trustees and managers looked at how Monkton Wyld Court should develop for the future, using the classic formula: 'agree a vision, assess the current situation, then draw the map from here to there'.
We used as a starting point the following:
Our mission: "to be an exemplar of intelligent adaptation to the world's environmental, social and economic changes, where a diverse range of people can come to learn and share practical skills in sustainable living".
Our vision: "The vision is of a multi-use centre, comprising grounds and gardens designed and managed according to permaculture principles, offering an educational and productive example of sustainable land use; high quality rented accommodation, holiday accommodation, and some small business units, all constructed or refurbished to the highest environmental standards; a learning centre open to all ages, dedicated to teaching skills for a sustainable future; the whole site making a recognised contribution to a vibrant local land-based economy. The organisation will build effective partnerships with a wide variety of local voluntary and statutory groups and be a resource for the local community as well as using the local community as a resource."
With this in mind it became clear that our charitable mission as a learning centre can be fulfilled in several ways: through our course programme, our kindergarten, a possible Steiner School, projects for home-educated children and Forest School activities, as well as the local and international volunteer programme
But a cool assessment of the current situation can't afford to ignore our poorly-insulated and inefficiently-heated buildings, our very basic staff and volunteer accommodation, and other major infrastructure and funding problems that need addressing.
So we have organised ourselves into two working groups - one to look at the whole 'learning centre' idea and one to look at buildings and infrastructure. To feed in to our discussions we have recently had the great good fortune to benefit from the massed expertise of the participants on Designed Vision's two-week permaculture design course who surveyed, observed, interviewed, drew maps, and generally cast a critical eye on several aspects of our organisation: what to do with the sadly-collapsed meditation hut (perhaps a lovely tea room in a sheltered green space?); enhancing the circular walk we are creating with 'Greenprints' funding (perhaps a 'barefoot walk' to really get the feel of the land?); improving the facilities for the kindergarten (outside space the children can play, work and learn in); and 'how to make Monkton Wyld Court profitable' i.e. stopping losses and increasing income. That's the big one.
As our work continues during the course of this year we hope that you will send us your thoughts, as long as they are not of the 'please don't change anything, it's perfect' variety; business as usual is no longer an option, I'm afraid. And take a look at our varied and exciting programme of events and courses and come along to support us.
Discovering Monkton Wyld Court
by Beatriz
Last October I decided to start a new stage in a foreign country. I liked the idea of learning English, but I didn't like the fact of going to a city, looking for a job, an apartment and friends...So when I discovered Monkton Wyld Court I realized that it was exactly what I was looking for. I looked into the best way to get there, and I thought that everything was so easy, thanks to the support of Monkton.
January arrived and I was in the airport waiting for my opportunity to begin, I couldn't believe it! At the end after a long trip here I was in this amazing house on the south coast of England having dinner with all the members, who are a real family when you are far away from your country. It's nice to find this atmosphere. It took me a few days to settle down in my new house. But now that I have learned all the basic things and met all the people in the house, I now have time to think in the piano room and see the wonderful sight out of the window. I can say that I have made a great decision coming to Monkton. Each day is different and I am learning a lot about Permaculture and how important it is and I realize how much we can do for the Earth's sustainability. We are in time, it's not too late if we want to do it!