Open Farm Sunday is coming / June 05th 2016

Posted in Uncategorized with tags , , , on May 30th, 2016 by liberatethelasagna

Slide1Sandy Lane Farm is perhaps the most quintessentially British Farm. Close your eyes and imagine the farm of your dreams… that’s Sandy Lane. June 5th is Open Farm Sunday and your chance to visit the farm. On the traditional family run farm there will be tractor rides (don’t miss the commentary by Charles – farmer extraordinaire), rare breed animals and amazing vegetables… it really is a day not to be missed.

CiCi-CoCo will be there with some delicious new Italian inspired vegetarian dishes using some of the local ingredients from the farm… something to compete with the traditional burgers and sausages (those will be there too!)
We hope to see you there for an amazing day out on the most beautiful farm in the Bucks/Oxfordshire Borders.

Giuliana x

 

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Heritage : Rare Breed : Ancient : Heirloom

Posted in Food People, Food Places, Food Products, Food Stories, Kitchen News with tags , , , , , on March 24th, 2013 by liberatethelasagna

Handmade Fresh Pasta with heritage and ancient varieties of wheat.

As an artisan producer heritage, ancient, rare breed and heirloom are the words that we are hearing more and more in the world of producers and artisan food makers… as breeds and varieties that often taste better, are more distinctive as well as helping to preserve biodiversity in our countryside.

Whilst we use rare breed Oxford Sandy and Black Pork in our Cuddington Special Lasagna and are exploring Heirloom tomatoes in our sauces (giving each one its own sweetness rating) we were excited when were introduced to ancient and heritage varieties of wheat, by John Letts.

We met John about two years ago at a local apple festival; he spoke about ancient varieties of wheat that he was working with and we discussed how these might work in pasta making as an alternative to the more traditional wheat varieties.

Two years later we met John again and have been making our own fresh pasta using his flour since. We experimented with various different varieties of ancient and heritage wheat flours but have settled on our own unique mix of spelt and rivet wheat flour to make our pasta.

Pasta450

The heritage rivet flour is milled from rare species of wheat that was first grown in England in the Norman period and became popular because of its high yield and exceptional flavour. The spelt is the parent of modern wheat flour and was first grown in Britain in the Bronze Age (2,000BC) before disappearing from the farmer’s fields in the Saxon period.

John Letts has been working with local farmers in Buckinghamshire and Oxfordshire to grow a limited supply of these wheat varieties and mills the wheat into the most amazing flour.

By combining the two varieties we have made a pasta that has a fantastic bite and taste. Just by combining the pasta with butter and parmesan you have a great tasting lunch…

John is also growing one of the oldest of all wheats, Emmer. This is closely related to durum wheat so we are looking forward to getting our hands on some of the milled flour to see what we can make…

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Cuddington Village Fête | 9th July 2011

Posted in Uncategorized with tags , , , , , , , on July 4th, 2011 by liberatethelasagna
Cuddington Fête… Saturday, July 9th.
Watch out for us in Lower Church Street with our Cuddington Fête Special… our Lasagna alla Napolitana. The ‘special’ fete lasagna is based on a recipe from Naples and was made with pork meatballs, tomatoes, eggs and mozzarella layered with fresh pasta and a light ragù sauce.
Importantly the pork is from rare breed Oxford Sandy & Black Pigs raised in Cuddington by Ben & Karen Clayton, www.porkandginger.co.uk.
Like the fete it’s a once a year experience…
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