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 begin the season with our Seedling Sales in April and plan to hold a sale each Saturday morning during the spring and summer. These are 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, 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 gardens and places of interest during the summer.
We support the Woore Show by providing produce entries.
We have gardening topical tips which feature as news items on Audlem on Line
We have Apple pressing sessions under the Buttermarket each year, where residents come along and get their apples pressed free, and for a small donation can borrow our pressing equipment. Borrowers must have had prior tuition from Food Group members on the correct and safe operation of the equipment.
We have a village stall close to Christmas called " Home made Christmas" encouraging villagers to craft themselves Christmas fare, and decorations
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. — growing your own and anything to do with food production.
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.