Green Fetsival 2009 Grand Finale Summer Party hosted by Riverford Organic Veg

Riverford Organic Vegetables and Sacrewell Farm Visitors Centre open their gates for the Grand Finale of the Green Festival 2009

Sunday June 7th marks the last day of this years’ Green Festival, and also falls upon National Open Farm Sunday. To celebrate this there will be no admission fee to Sacrewell Farm and Country Centre.

This is the first time Sacrewell Farm and Riverford have joined forces to welcome the public to a vegetable-themed summer party on Sunday 7th June from 10am-4.00pm at Sacrewell Lodge Farm, Thornhaugh. Entry is free.

There will be plenty to enjoy for the whole family, including some unique vegetable themed athletics! Have a go at squash putting, Riverford’s version of the shot put. Try your luck on the vegetable shy – you might find certain vegetables are harder to knock over than the more traditional coconut!

Win prizes on the fruit hoopla and play Riverford’s mystery veg, guess the weight and how many potatoes in the sack competition. Line up for welly wanging and compete in the organic tomato and spoon race.

For something a little less energetic, the Sacrewell Visitor centre will be running many other activities, including tractor rides, pony grooming, animal feeding and cream teas in the old mill garden.

“The Green Festival this year has been fantastic, and we are delighted to be able to host the grand finale summer party,” said Mark Moody, Marketing Coordinator of Riverford. “We hope everyone will get stuck into the vegetable athletics and have a great day out.”

Open Farm Sunday is an event held across the UK, and aims to raise awareness of farming alongside nature to produce environmentally friendly food. This event also gives the public the opportunity to experience and learn about farming practices. Sacrewell Farm and Riverford are hoping that people who have not visited the farm before will take advantage of the free open day and come along to see everything they have to offer.

Gates open from 10am – 4pm, the visitor centre and shop will be open as usual and there will be a BBQ serving food along with the Stables restaurant.

Please call 0845 367 1159 or email summerparty@riverford.co.uk to book your free places, giving details of how many people are coming. Booking is not essential but will help Riverford make sure there are enough sausages for everyone!

Same great veg, slightly different name…

Local seasonal, organic vegbox scheme River Nene Organic Veg has changed its name to Riverford.

The local food experts, who are supporting this year’s Peterborough Green Festival, will be demonstrating how to cook healthy, easy meals, using locally grown food, at the Festival launch on Saturday 23rd May (you will find them in the ‘eat it’ hub in Queensgate Shopping Centre from 10am).

They have suggestions on how to make your five a day effortless. From soups, smoothies, salads and preserves, to quiche, risotto, and pasta, the possibilities are endless!

Riverford grow most of their produce at Sacrawell Farm and they supply their customers in Cambridgeshire with a box packed full of fresh, organic fruit and veg every week. They also offer organic and local ale, fruit juices, dairy and meat products. Getting healthy ingredients delivered in one box alongside a recipe suggestion makes life easy for Riverford’s customers.

One such recipe is their asparagus with lemon crumbs (takes just fifteen minutes to make and serves four)

Ingredients

2 slices of wholemeal bread,

crusts removed1 garlic clove,

1 tsp salt, 1 tsp thyme leaves

1/2 tsp rosemary leaves, chopped,

1 tbsp olive oil

1 lemon, zested and juiced

1 bunch asparagus, trimmed

50g butter, cut into cubes

50g parmesan, grated

Instructions

1. To prepare the asparagus, wash and exert gentle pressure at the bottom of each spear until it snaps/breaks where it is tender.

2. Preheat the oven to 275°C. Put the bread, garlic, salt, herbs, lemon zest and olive oil in a food processor and whizz until breadcrumbs form. Scatter the crumbs on a shallow tray and bake in the oven until golden brown.

3. Blanch the asparagus for 4-6 minutes. Then put the lemon juice in a small pan and whisk in the butter over a medium heat. Remove from the heat when the butter has melted.

4. Place the asparagus spears on plates, sprinkle with breadcrumbs and parmesan. Drizzle with the lemon butter and serve.

You can find more quick, easy, local food recipes from Riverford by visiting http://www.riverfordsacrewell.co.uk/