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Looking back to move forward

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Reflecting on your last growing year should mean a better new season, says flower farmer Charlotte Tombs. Also … excitement as we start all over again!

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New beginnings, new starts, new catalogues, new varieties, new compost, new trays, new gloves, new seed markers, new tools (it’s always their fault) … they’re all signs of one the things I love most about growing from seed. It’s another chance to try again each year. You can wipe clean all those gardening mishaps and go in with a clean slate; a new approach, a determination to do things better or differently. A bit like Groundhog Day, but with you in control (ish).
I don’t start seed sowing in earnest until February, when the natural light levels improve, but I will sow a few sweetpea seeds somewhere warm this month, and then put them in the greenhouse as soon as they germinate. I might also soak a few anemone or ranunculus corms and claws and get them to sprout, then plant them up and put them in my little zip-up greenhouse next to the back door so I can monitor the new life emerging.

Try those old seeds
I use January as a month to plan and dream … but, yes, mainly to procrastinate.
Did you know that seed, if stored correctly, only loses 10 per cent of its viability per year? You can do the maths – nine year old seed will have a 10 per cent germination rate! So never give up on an interesting old packet of seeds found in your grandparents drawer; you may just get a successful outcome, even if only partial.
If you can save seed from your own plants, that seed may well grow better for you than purchased seed, as it could have adapted to your soil type and growing conditions. This is why those self-seeded young plants in your gravel path are often so much healthier than the ones you mollycoddled last year.
So check what seeds you have left, pore over those seed catalogues, make a list of everything you want to grow, (also check with a fellow seed geek – you may be able to share or swap seed varieties, or they may have grown it before and it was a waste of space or time). Then, if you are anything like me, you’ll need to cut your list down considerably as you never have as much space as you need for your entire wishlist.

Some gardenkeeping
Use this quiet time to tidy up and organise your seed trays and pots. Use an old brush to clean out all the old soil if they are lying around outside and have been buried under a pile of leaves (like mine). Obviously we were meant to clear up, wash the trays and pots in warm soapy water and put them away for the winter – there may be slugs and snails (or their eggs) hiding, and the last thing you want is a slug chomping through your newly emerging germinating seeds.
I do love the theory, but the practice takes discipline I simply don’t possess. In my defence I don’t, however, buy new plastic pots; all gardeners have hundreds and they can be re-used time and again.

Start journalling
If you haven’t done so, think about keeping a gardening diary, or at least make notes. It really does become a very useful aid and if you have gardening geek tendencies like I do you’ll find it fascinating that last New Year’s Eve the temperature was +14ºC and this new year matched it, but two years ago on New Year’s Eve the temperatures dropped to -3ºC…
I keep a note of when I sowed a seed and when it flowered, but some gardeners go further, recording dates of germination, potting on, planting out, flowering and then when they were ripped up and another flower grown in its place.
The RHS has a great 5 year diary and you can start it at any time in the year.

Shaftesbury Business Awards -Winners 2023

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Congratulations to all the winners of the Shaftesbury Business Awards 2023

Shaftesbury Business Awards -Winners 2023

Family Business

Winner – La Fleur de Lys (http://www.lafleurdelys.co.uk/)

Award Sponsor – Shaftesbury Town Council (https://www.shaftesbury-tc.gov.uk/)


New Business

Winner – Dan Pitman Media (https://danpitmanmedia.com/)

Award Sponsor – Farnfield Solicitors (https://farnfields.com/)


Cafe/Pub/Dining

Winner – The Salt Cellar (https://thesaltcellargoldhill.co.uk/)

Award Sponsor – Johnsons Stalbridge (https://www.johnsons-stalbridge.com/)


Beauty/Fashion

Winner – JLA Beauty (https://jlabeautyshaftesburyandgillingham.co.uk/)

Award Sponsor – The Grosvenor Arms Hotel (https://grosvenorarms.co.uk/)


Health & Fitness

Winner – CrossFit (https://www.crossfitshaftesbury.co.uk/)

Award Sponsor – Shaftesbury Chamber (http://www.shaftesburychamber.co.uk/)


Green Eco

Winner Coconut & Cotton (https://coconutandcotton.co.uk/)

Award Sponsor – Action Coach (https://westherts.actioncoach.co.uk/)


Customer Service

Winner – Elite Garages (https://www.elitegarages.co.uk/shaftesbury)

Award Sponsor – The Wincombe Centre (https://www.thewincombecentre.co.uk)


Retail

Winner – Willow (https://willow-natural.co.uk/)

Award Sponsor – Gavin Dixon Finance Solutions (http://www.gdfinancesolutions.co.uk/)


Young Entrepreneur

Winner – Brad Hansford (Meyers)(https://www.meyersestates.com/)

Award Sponsor – Wessex Fire & Security (https://www.wessexgroup.co.uk/wessex-fire-and-security/)


Independent

Winner – Kit & Kaboodle (https://www.kandkdorset.co.uk/)

Award Sponsor – Shaftesbury Town Council (https://www.shaftesbury-tc.gov.uk/)


Best Place To Work

Winner – Shirley Allum (https://www.shirleyallum.co.uk/)

Awards Sponsor – Action Coach (https://westherts.actioncoach.co.uk/)


Innovation

Winner – Wessex Fire & Security (https://www.wessexgroup.co.uk/wessex-fire-and-security/)

Awards Sponsor – Hub Chartered Accountants (https://hub.accountants/)


B2B Business

Winner – The Wincombe Centre (https://www.thewincombecentre.co.uk)

Awards Sponsor – Ward Goodman Chartered Accountants (https://www.wardgoodman.co.uk/)


Artisan Crafts

Winner – Golden Snowdrop (https://www.goldensnowdrop.co.uk/)

Awards Sponsor – Marketing West (https://www.marketingwest.co.uk/)


Digital

Winner – Woodfrys Farm (https://www.woodfrysfarm.co.uk/)

Awards Sponsor – Dorset Tech (https://dorset.tech/)


Overall Business of the Year

Winner – Shirley Allum (https://www.shirleyallum.co.uk/)


Devil’s Brook river restoration

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This winter, Dorset Wildlife Trust has been deliberately installing dead trees in a valley near Ansty, says conservation officer Stephen Oliver

The Large Woody Debris features under construction in Devils Brook. All images: Stephen Oliver

Implementing nature-based solutions to reduce the flood risk from surface water and improving water quality and habitat for wildlife are the two main objectives of river restoration work.
Dorset Wildlife Trust’s rivers conservation officer, Stephen Oliver, describes the work involved in the Devil’s Brook project:
‘This exciting partnership project involved two kilometres of river restoration work completed on Devil’s Brook, a 14-kilometre long watercourse rising in the chalk hills near Higher Ansty and flowing south to join the River Piddle near Athelhampton. Much of the river has, over time, been heavily modified, straightened and over-widened, which has significantly reduced the habitat quality and biodiversity of the river.’

The Devil’s Brook river restoration work covers a two-kilometre reach of the river

Fallen trees
‘A partnership of organisations – including Wessex Water, Wild Trout Trust, Farming and Wildlife Advisory Group Southwest – with the support of Environment Agency and Natural England, has been working with local landowners and managers to look at the opportunities to undertake river restoration work.

The fallen trees are left and biodiversity will naturally increase as the river’s course becomes less uniform

Trees, whether standing or fallen, provide vital habitat along a watercourse. Unfortunately, modern land management practices mean that fallen trees are often removed. Our Rivers and Wetlands team, with the help of local land managers, trustees and Wessex Water volunteers, have installed 33 Large Woody Debris (LWD) features along a two-kilometre targeted reach to replicate fallen trees. The LWD consists of locally-sourced trees of different shapes that are positioned in the river and pinned in place using chestnut stakes.
Fallen trees naturally provide much needed shelter and food for an array of wildlife. But this necessary habitat is often lacking due to our tendency to ‘tidy up’ and remove these features, fearing that they are causing a problem.
In fact, nine times out of ten, a fallen tree along a watercourse causes no hazards and should be left in place to encourage natural processes along our modified rivers and streams.‘

The fallen trees were carefully selected and then pinned in place with chestnut stakes

Riffles and scours
‘The LWD features that have been installed will dramatically transform the current uniform habitat (same flow, same depth) in this area – they will physically change water flow and direction. This will allow gravel riffles and scour pools of varying depths to form, increasing the diversity of wildlife that can make its home in and around the river.
‘Dorset Wildlife Trust staff and volunteers working on site were treated to excellent views of kingfishers and dragonflies, who were quick to perch and admire these newly-installed habitat features! Now that the project has been completed, we will be carefully monitoring for changes to the habitat and wildlife abundance in order to see what impact the work has had.’

Find out more about Dorset Wild Rivers: dorsetwildlifetrust.org.uk/DorsetWildRivers

January – chocolate, marmalade …and kale?

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Caz Richards of Dorset Food & Drink rounds up some of her January favourites to brighten up your plates in the glummest month of the year

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After the holly jolly frolics of December, January can be a welcome respite. Kick back, slow down, and get back to planning those comforting dishes. Whether you’re tightening your purse strings, embracing Veganuary or simply trying to eat more nutritious, seasonal veg this month, there’s plenty of great food and drink to enjoy. Plus, you can dive into new cookery books that Father Christmas might have tucked into your stocking!
It’s definitely the time for warming stews and casseroles so make the most of your local butchers and farm shops for locally-reared meats, game, and some delicious deli. If you’re looking to replace red meat with a healthier alternative, try something different this winter; venison is lean, nutritious and currently in season. There’s a couple of cracking venison recipes on Dorset Food & Drink – venison con carne and venison taco bowls.

Seek the colour
With winter in full swing, you might think the season is lacking in colour, but visit your local market or greengrocers, and you’ll be delighted by the array of beautiful winter fruit and veg. From juicy immunity-boosting grapefruit, clementines, pomegranates, English apples and pears, to beautiful green superfood spinach, kale, and cabbage. How could you not be inspired to eat fresh and seasonal?
Our top picks for your January larder:
Washingpool Farm Shop
Jurassic Coast Farm Shop
Bridget’s Market, Bridport
Talking of a seasonal colour- here’s a winter treat that’s worth seeking out. Baboo Gelato’s Orange, Lemon, or Blackcurrant sorbet. Sounds bonkers in the middle of winter, but it’s a crowd-pleaser, especially if you need a lift and something vitamin packed fruity to ease a sore throat. The West Bay or Lyme Regis kiosks are a great way to get your hands on these jewel-like scoops of icy loveliness on a brisk day out, but check out the opening times online and for stockists.

Hola! Its Seville Orange time
January can only mean marmalade magic! Bittersweet, three fruit, or classic. You’re sure to find a jar of something yummy to spread on your toast! Browse the range of DF&D members’ preserves, honey, and jams. Or have a go at making some yourself!

Sláinte Mhath
Have a great Burns Night if you celebrate – Sláinte Mhath (good health!) Enjoy traditional Burns night tipples from Morrish & Banham.

Hot, hot hot, hot chocolate!
It’s ‘National Hot Chocolate’ day on January 31. Our picks for the divine drink are Chococo’s 72% Ecuador origin Hot Chocolate Flakes Tin and Deluxe Hot Chocolate Callets from Grounded Coffee. Mmmm …
Here’s to a gurt lush hug in a mug, and a happy, healthy 2023, filled with love, kindness, and all the good vibes.
Warm wishes from all at Dorset Food & Drink

MARION EDEN

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Passed away peacefully on the 19th January 2023 aged 91 years.

She Will be sadly missed by all of her family and friends.

Family funeral to take place at Bournemouth Cremetorium.


No flowers please, but donations in Marion’s memory if desired to Dorset & Somerset Air Ambulance Service

New year, same problem

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The times are challenging, says Dorset Chamber CEO Ian Girling, but growth and innovation remain critical, as do long term solutions

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As we return to work after the Christmas break, I’d like to wish everyone a happy, successful, and prosperous 2023. As we look to the next few months, we know the economic climate will remain challenging but my hope is we start to see improving conditions as we go further into the year.

Energy support
The new deal on energy support offers cold comfort for businesses in Dorset. Although continued assistance and the 12-month duration of the scheme is welcome, the 85 per cent drop in the financial envelope of support will fall short for those who are seriously struggling – and we’re aware that these costs are already significant enough to cause the closure of businesses.
Clearly, the Government must consider the public finances. But the correct level of support must be viewed as an investment in the economy, helping businesses to get the UK back to growth and prosperity in the critical year ahead.
In the short to medium term the Chancellor must be ready to intervene with additional assistance should it be required, and long-term solutions must be considered urgently.
This must include reform of the business energy market, including the potential strengthening of Ofgem’s powers, as part of an energy strategy to promote longer-term market stability and ways to allow firms to improve their energy efficiency.
It’s essential that business leaders maintain their focus on growth and innovation and that we push forward with our business plans.
Dorset Chamber will continue to provide support for businesses in the county and support the British Chambers of Commerce in its lobbying of the government. Through our national voice within the British Chambers of Commerce, we will continue to lobby the government on critical issues such as the energy costs. We will continue to do all we can locally not only for our members but for the wider business community.
I wish you all the very best for 2023 – Ian

Oatally delicious breakfasts

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It’s that time of year again, when we feel driven to make a healthy new start after an indulgent Christmas break. These two recipes take a handful of simple ingredients
to make a delicious breakfast that is still full of flavour.
I often choose to use gluten-free oats and dairy-free milks too, really stripping them back to let the beauty of the fresh (or frozen) fruits shine through. Heather x

Coconut Granola

(makes enough for six to eight breakfasts)

This recipe makes the perfect addition to some yoghurt and fresh fruit. It is simple to make and uses basic ingredients, but packs a flavour punch! You can add to/change the coconut for any nuts of choice and you can easily add any dried fruit once the granola has been baked.

Ingredients

  • 450g bag of oats (I use gluten-free but any kind works. Oats that are milled so the flakes are still quite large tend to make better granola than the small flakes).
  • 2 heaped tablespoons (ish) of coconut oil (in its solid state)
  • 100g (ish) maple syrup
  • 1 bag of desiccated coconut

    Method
  • Preheat the oven to about 180 º (gas 6).
  • Line a pan with baking parchment. I use a 9” x 13” cake pan which is about 1” deep.
  • Melt the coconut oil so that it is liquid. Add the coconut oil, maple syrup and desiccated coconut to the oats and stir together until well-combined. Use your hands to really make sure the oil and syrup have coated the oats. You can add more oil and/or syrup if you don’t think you have quite enough to coat the whole mixture.
  • Pour into the tray and place in the oven.
  • Check the oats every 10 minutes, stirring thoroughly each time, until the oats have all gone a pale golden colour. It will take around 30 minutes.
  • Leave to cool. If you store in an air-tight container, it should keep for a good couple of weeks.
  • Simply serve the granola scattered on top of yoghurt and your choice of fresh or cooked fruit for a delicious breakfast, snack or dessert.
Heather Brown is on the committee of the Guild of Food Writers; she is a home economist with a passion for Dorset’s brilliant foodie scene, as well as a dab hand at fixing websites, and with a penchant for taking a good foodie photo. Heather runs Dorset Foodie Feed, championing Dorset’s food and drink businesses, as well as working one-to-one with clients.

Almond & Cherry Overnight Oats

(makes enough for four)

This recipe is the ultimate one-size fits all. It doesn’t need to be exactly measured; I simply use half as many oats to the amount of milk, but I also use frozen fruits which tend to add some extra liquid as they thaw. Be confident and adjust as you like, playing with the quantities – especially if you prefer a softer finished product (just add more milk).
You can also change the fruit to your own favourite, of course, and this recipe works just as well with fresh fruit (just add a little more milk).
I have opted to use almond milk as I think it complements the flavours, but the recipe works just as well with any kind of milk – oat, nut or cow’s! Previously I have also used hazelnut milk, exchanged the cherries for chocolate chips and finished with some Nutella for a rather more indulgent overnight oats!

Ingredients

  • 250g rolled oats
  • 500ml almond milk
  • a couple of handfuls of frozen cherries
  • glug of maple syrup to taste
  • 1tsp almond extract
  • flaked almonds

Method

  • In a large bowl or tupperware tub, add the rolled oats, almond milk, maple syrup, cherries and almond extract. Stir until well combined and all the oats are fully covered with the liquid.
  • Sprinkle the flaked almonds on top, cover the mixture with cling film (or a lid) and place in the fridge overnight. Your oats will be ready for your breakfast in the morning. Just take from the fridge and serve (lovers of hot porridge may prefer to heat it gently first, the choice is, again, yours).

Are you ready for Dorset’s first country show of 2023?

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After the wildly successful launch of the Spring Countryside Show last year, it is back at the Turnpike showground in April

With over 10,000 visitors throughout the weekend, the inaugural Spring Countryside Show in 2022 beat everyone’s expectations (you can read the BV’s review of it here). Organised by the Gillingham and Shaftesbury Agricultural Society, the 2023 event promises even more rural activities and events.
Giles Simpson, show chairman, said: ‘The Spring Countryside Show is all about bringing spring in the countryside to life. It’s a deliberately family-friendly event, with a chance to get close to a whole host of animals and learn more about rural ways of life. Being the earliest show in the county, it’s also a great way of celebrating the arrival of spring after a long, drab winter.’


The event will once again showcase a range of traditional rural crafts including wood carving, a farrier, heavy horse logging, gun dog displays and terrier racing plus the dedicated Farmyard Area which is full of animals to meet.
The Sheep Show was the surprise hit of 2022, and by popular demand they will of course be back. There are rumoured to be promises of a ‘Strictly Come Sheep Dancing’ show – would you give them a 10?
No show is complete without a fun fair, of course, plus working steam engines and classic cars.
New for this year is the Funky Festival Area where live music, food stands and a bar will be open right through to 10pm on the Saturday evening.


The Spring Countryside Show is on Saturday 22nd and Sunday 23rd April. Tickets are on sale now (early bird price is £10 adults, children go free).
The organisers are always on the lookout for more exhibitors if you have a craft or tradition you can demonstrate.
For details on how to exhibit or to buy your early bird ticket, go to springcountrysideshow.co.uk
or telephone 01747 823955.

Humble catkins

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Wildlife writer Jane Adams is trying hard not to be stuck in the January gloom, and instead to look for the signs of new life

Field of tiny hazel catkins against blue background. Image showcases the delicate beauty of these flowers and their abundance. The bee collecting pollen adds a touch of movement and life to the scene

It’s a dark, wet, and windy winter day. I sit in my study, sipping a hot mug of tea, listening to the rain clattering on the window.
Despite the gloomy weather, I know that just outside, in the hedgerows and woods, new life is stirring. The trouble is, it’s not always easy to see.
Last year I tried to go for a half-hour walk every day. But on days like today it usually turns into a quick stomp around the block; head down, collar up, and hands wedged deep into my coat pockets. When I stumble in through the back door and my husband asks if I’ve seen anything on my walk, it’s really no surprise he gets a glare from under my sopping wet fringe.
He’s right though – there’s plenty to see if I just look up.

Most people overlook the small red female flowers on the hazel tree
Images this page: Jane Adams

January is a time when the stumpy tails of hazel catkins start to lengthen and flower. Each dangling male bloom has around 240 individual flowers, and if you run one through your fingers, it feels like a string of tiny beads. On breezy days, the pepper-fine pollen drifts onto neighbouring female flowers, and pollination occurs. Just look further up the same twigs of the dangling clumps of male catkins and you’ll find the delicate, vivid red female blooms (always above the male flowers to prevent self-pollination). Though slightly tricky to spot, they’re well worth a look. Later in the year, these little red pollinated flowers will develop into clusters of hazelnuts.
The nuts provide food for a myriad of wildlife from the aptly named hazel dormouse to birds such as woodpeckers and nuthatches, who wedge the nuts into tree crevices and use their beaks to crack the hard outer shells to reach the soft, nutritious nuts within.
For now, though, the golden catkins cascading from hedgerows onto Dorset’s country lanes are a welcome sight on a cold winter’s day. And if, like me, you’re still stubbornly looking down, try looking under a hazel tree – according to ancient folklore, it’s one of the best places to find a fairy.

Image Jane Adams

Hazel (Corylus avellana)
Hazel is often coppiced, but when left to grow, trees can reach a height of 12m and live for up to 80 years (if coppiced, hazel can live for several hundred years)
Hazel was grown in the UK for large-scale nut production until the early 1900s. Cultivated varieties (known as cob nuts) are still grown in Kent, but most of our hazelnuts are now imported.
As well as its nuts or ‘cobs’, hazel wood can be twisted or knotted, and historically had many uses; thatching spars, net stakes, water-divining sticks, hurdles and furniture.
Hazel has a reputation as a magical tree. A hazel rod is supposed to protect against evil spirits, as well as being used as a wand and for water-divining. In some parts of England, hazelnuts were carried as charms and/or held to ward off rheumatism. In Ireland, hazel was known as the ‘Tree of Knowledge’, and in medieval times it was a symbol of fertility.