Our aims are to promote a fairer, more sustainable way of living ,encouraging locally-based food production and environmental awareness.
To this end, our 'Food Group', which is made up of local folk, enjoy growing and producing fruit, vegetables and homemade preserves etc.
We are holding Plant and Produce Sales on most Saturday mornings during the summer from 10am till Noon. We began the season with our Seedling Sale on April 23rd and plan to hold a sale each Saturday morning during the spring and summer. These will now be held at the entrance to the Lord Combermere Car Park, with the kind permission of Allan and Jo Brown of the Lord Combermere, rather than at the Buttermarket as in previous years. Come along and see us! Check whether an ADAPT Plant and Produce Sales is being held next Saturday by clicking here. We are often represented at village events.
We also have a 'Recipe of the Month' (featuring seasonal produce) on the village website 'Audlem online' and arrange visits to each other' gardens during the summer.
We don't claim to be experts, but we're enthusiastic and happy to give advice from our experience. We are keen to encourage those who have always wanted to 'have a go' but have not known where to begin.
Whether it's a window box of herbs and salad leaves or a half acre plot, you can have the satisfaction of growing something which tastes good, is fresh, sustains your family and saves you money.
RHUBARB AND GINGER CRANACHAN
4 tbsp soft brown sugar
4 tbsp Scottish Porridge Oats
1 stick rhubarb, sliced
1 tbsp caster sugar
1 tsp grated fresh ginger
200ml/7fl oz double cream, whipped
1 tbsp icing sugar
Lightly toast the oats in a dry,heavy based frying pan.
Heat the butter in a saucepan, then add the rhubarb, caster sugar and ginger and cook over a low heat until softened (about 5 minutes).
Lightly whip the cream to soft peaks, then fold in the icing sugar.
Spoon the rhubarb into two glasses and sprinkle with a little of the toasted oats.
Spoon the whipped cream on top of the rhubarb. Scatter with the rest of the oats.
ASPARAGUS, PEA AND LEMON RISOTTO
2 oz butter
6 oz Arborio rice
1 pint boiling vegetable stock
4 oz either lightly griddled or steamed asparagus then chopped
4 oz cooked peas
2 oz finely grated Italian cheese
3 tbsp lemon juice
Melt the butter in a heavy-based pan.
Add rice, coat in the butter and fry for a few minutes
Add one third of the stock and cook, stirring until all the liquid is absorbed
Add another third of the stock and continue stirring
Repeat with remaining liquid.
When all the liquid is absorbed the rice should be cooked but still firm to the bite
This takes about 20 minutes
Stir in the asparagus, cooked peas and grated cheese, stirring for about 5 minutes
Add the lemon juice, salt and pepper to taste.