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The totilla that we have in spain when we visit my sister is very similar only they only use onions, garlic and potato. Saute your onions (loads) garlic and potato as mentioned then tip these into your beaten egg and leave to soak for half an hour Then cook over a low heat in a frying pan. The idea ...

No this one only ate forraged or road kill food and sold any surplus to high class restaurants : wild sorrel, mushrooms, elderflower etc.

Good site, know it well and about 20 miles from me. If you decide on that one will definitely be able to see you there. Unfortunately Coventry is too far for us as we cannot leave the animals over night

Thanks Shirlz2005 I'll have a look

whereabouts in devon is the Devon one?

So IF someone knew of an abundance of wild garlic somewhere when would be the best time to dig up a few bulbs/plants for replanting?

There was an article from a professional forrager in the Saturday telegraph magazine last week about eating this...i'll see if I still have the magazine. By all accounts the steamed inner bit (how technical an expression is that? ) was thoroughly enjoyed by the journalist

We are just about to lime our fields but then we have a ph of 4....vinegar was the expression used by the guy that tested for us. You can now get a lime with natural seawead extract which really helps mineral absorbsion (so they tell me) on land like ours and reduces the need for fertilising.

I rearly can't see why freerange poultry needs to be debeaked. Admittedly we only do 30 -50 at a time but surely if they have enough room debeaking isn't necessary.

Thanks Glenniedragon. Yes always up for a barter. Wine making is something that I really want to try so will be picking your brains. We are on the moor above Lynton and Lynmouth in North devon. Thank you Andy. I do try with the veg but some things are more sucesful than others....leaks no problem......

Thanks for the welcome everyone. Ina, yes we are now in a position where we have a surplus for sale/barter but that is all very new to us. so far we have only raised for ourselves and a few family and friends. The meat side is very important to us ethically. basically if we don't rear it we don't ea...

if your wet cured bacon is too salty soak it in cold water in the fridge over night - change the water every so often if you can....the wet cure is exactly what you would normally use for gammon and that often needs soaking. The addition of a little sugar to your wet cure by the way will lead to a s...

I use poultry spice too...good stuff and the chickens like it. you can also get a poultry tonic that is added to their water. Also very good and far cheaper.

Most of the agg supplieres around here do organic feeds for just about everything (the only one I haven't been able to find is a ewe milk replacer for orphan lambs). I buy their own brand layers and grower pellets at £7.50 for a 25kg sack - £2.50 more than the standard range but definitely wor...

Hi. We moved here from London and the rat race 6 years ago and now have our own 20 acres of Devon. We rear all our own pork, chicken and lamb and are self sufficient in these as well as eggs and as much of our veg as possible. We are not registered organic but rear our animals and keep our land as o...