Lammas Weekend News

 

Click here to see our special Lammas Weekend Newsletter featuring :

The Ancient Men Morris side

The Froddle Crook Mummers

Cutting, flailing the barley

The Penrith Transition Town food group (PACT) building, firing and baking in the the outdoor oven.

News of future events :

 

BIODYNAMIC FOOD FORTNIGHT
Saturday 2nd and Sunday  3rd October  
Harvest Weekend in association with Slow Food Cumbria 
 
Milltours on Saturday and Sunday.
Free demonstrations on how to get the best from your Breadmaking Machine on Saturday and Sunday.
A full day breadmaking course with Ana
on Saturday 2nd October - need to book (Cost £75 p.p.)
A grain workshop on Sunday to find out about
oats, wheat, barley, spelt, emmer and rye.
A Slow Food Harvest Supper on Saturday evening (7pm for 7.30pm) with a talk on biodynamic grain flour and bread by Ana and Nick Jones, and a chat about Biodynamic wines by Peter Jackson, from Organico wines at Staveley, near Kendal . Booking for supper essential £17-50 + vat . Drinks extra. Only 20 places available - book in advance on 01768 881523 or 01768 881047 or email organicflour@aol.com
 
Saturday 16th and Sunday 17th October
A creative drawing weekend for families in association with “The Big Draw” - Beneath the Surface at Little Salkeld Watermill
 
Saturday 16th October 10.00am to 12.30pm:  
Growing the grain and milling the flour with Nick Jones.
We’ll be looking at what happens when you sow grain, grow and harvest it using Biodynamic principles, taking account of the hidden forces and elements that we can work with to produce high quality grain that tastes wonderful, keeps well, resists disease and has lots of energy. The workshop and the drawings will be inspired by the hidden aspects of grain growing, and milling of flour in the working mill.
 
Sunday 17th October 10.00am to 12.30pm:
Baking the bread – with Ana Jones.
The hidden aspects of breadmaking and baking using Biodynamic principles – the different qualities of grains (Oats, wheat, barley, spelt, emmer, rye); sourdoughs; long ferments; working with natural yeasts; the best time of day and days to make bread. ..translating all these aspects of breadmaking into creative drawings.
 
Places limited to 10 per workshop so book early on 01768 881523 or 017687 881047 or email organicflour@aol.com
Families welcome. Charge £2 per person (all ages).