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Comment by Jeni Shergold on October 4, 2011 at 22:32

Hi I just added some pics of Dans SWAY Farm Shop, and a mix of new forest places. Lawrence the manager is looking to make contact with more local business and can 'grow to order'. The weather has been fantastic this week. Love to get strawberries at this time of year thats not been sprayed with anything.

 

Comment by Michelle Morgan on November 10, 2010 at 11:55

In lymington's angel courtyard, you can find Ballards green grocer which stocks seasonal and local produce amongst others.

Comment by SarahF on July 7, 2010 at 14:25

We want to map all the local food producers/outlets/places in the New Forest.
So please let us know your favourites places to get local food. Large or small, commercial or amateur.

Here's the beginning of our map, its all ready to go, we just need to fill it with our local suppliers.

MAP

Comment by Richard on February 26, 2010 at 15:23

Visited the Longdown Farm Shop today. It's really expanded its range of goods. For those of us in the Ashurst area it's a great resource. Full spread of veg, meat and local products.....

Comment by Ali Reeves on September 29, 2009 at 20:10

Interesting to hear about the fruit leathers. We have an Aga & although the slow oven is very gentle, I think it is too warm for leathers as the recipes I have say that they should be about gas mark 1/4. I do use the oven for drying tomatoes & then putting into olive oil in jars, but do have a habit of forgetting they are in the oven & ending up with little black discs. Ali

Comment by Richard on September 29, 2009 at 15:05

Forgot to say Ali - you can achieve the same results by putting food on trays and leaving it in a standard oven at its lowest temp with the door slightly ajar. I read in the new Local Food book that although preserving by drying uses a bit of energy it's nothing compared with the savings gained by not importing unseasonal produce.....R

Comment by Richard on September 29, 2009 at 14:58

Hello Ali - I've got a food dryer - just blows warm air over food and gently takes all the moisture out. I use it for making all sorts of 'raw' food like crackers and fruit leathers. Basically the tomatoes turn into sun dried ones (but not using the sun!). Soaking them for a few minutes in warm water plumps them up again and you can then use them as before although they are a little more wrinkly! They taste wonderful - drying tends to concentrate the flavour....

Comment by Ali Reeves on September 29, 2009 at 7:54

Hi Richard
How do you "dehydrate" and "revive" your tomatoes? We tend to just freeze fresh toms, but they are only really good for sauces etc when defrosted.

Comment by Richard on September 29, 2009 at 7:49

Thanks Natasha - will give PW a try.....

Comment by Natasha Moore on September 28, 2009 at 12:21

Hi Richard
I use tomatoes from Peter Wills in Romsey for my chutney, you can find his contact details on the New Forest Marque web site of failing which put an add on freecycle im sure the are loads of people with masses of tom's at the moment I have just picked 10lb from my green house. Hope this helps

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