NFUS Head Office was jam packed with people yesterday, Wednesday 3 March, here for the Inaugural Meeting of the newly formed Scottish Farmers’ Markets Partnership initiative.  The meeting brought together individuals from all over Scotland who have an involvement in farmers’ markets. The aim of the new partnership is to promote, support and build capacity for farmers’ markets in Scotland on a sustainable basis.  An initial 3-year funding package of £120k has been awarded from Scottish Government, in collaboration with industry partners, through a number of sources including Scottish Government Core Grants, private sector contributions, and the SRDP.  These funds will not only help to develop and grow farmers’ markets around the country, but will ensure that efforts across groups are co-ordinated, and that opportunities to save costs through collaboration are maximised. 

Richard Lochhead MSP, who addressed the group concerning his commitment to the initiative as part of the wider National Food and Drink Policy, was captured on film later in the day at The King’s Wark in the Leith area of Edinburgh.  He is speaking about the role of food in Scotland’s booming tourism industry.  If you are interested in watching the piece just follow this link

Wendy

We kicked off this month on a romantic theme by encouraging you all to cook up a Valentine’s meal of Scottish Steak and chips for your other halfThe Scottish Farmer summed the thought up nicely – ‘Go on lads, give her one’ being the slogan of the day! For those of you who skipped the Valentine’s cooking session, but fancy giving the recipe a try, just check out the recipe section for simple instructions.

Hearty congratulations must go to all those who had a hand in organising the NFU Scotland AGM, held over two days at Fairmont, St Andrews just last week.  The highlight of the event was most definitely the evening dinner where, as promised, seven delicious courses of Scottish produce were served.  There were almost 500 diners at the event, sampling the best food and drink that Scotland’s East Central region has to offer.  Diners enjoyed Scotch beef carpaccio, Dunkeld smoked salmon, Highland Glen lamb, Angus berry crumble, local cheese and oatcakes, and local sweeties.  There may well have been a local beverage or two consumed as well…

The following morning, we were treated to a full cooked breakfast that featured a new product – bacon that has significantly less saturated fat and salt content than average (between 20%-25%).  For full details of the project, have a look at our News and Events section.  Can you taste the difference?

Once again, we would like to extend our gratitude to our generous sponsors of the event, as well as to all those who donated food and drinks.  Next year it is the turn of Ayrshire Region, and we’re already looking forward to it!

Wendy

As promised, last night I ventured into the unknown world of the Haggis.  I realise that for many of you this will be a monthly or evenly fortnightly jaunt, but shamefully until last night I had made a quarter century without tasting this potential culinary delight. 

And so, here in Technicolor glory, is my Haggis making attempt!  If you fancy giving it a go, particularly if its your first time, let me know how you get on and I’ll post any pics I receive.  Don’t forget to click on the previous link to the Address to the Haggis for the full Burn’s supper experience!

I covered my Haggis with tinfoil and boiled for about 45 minutes.  

Boiling the haggis

Meanwhile, I peeled and chopped eight tatties (to feed 3-4 people) and put into salted boiling water until tender.  In a separate pan, I put peeled and chopped turnip and  carrot into water and also boiled until tender. 

Boiling Veg

Once cooked I removed the potatoes and mashed with butter and a little milk.  I then removed the turnip and carrot and drained, seasoned with salt and pepper to taste and added one tsp of ground nutmeg.  I blended this in a food processor, but results are just as good by hand. I removed the Haggis from the water, removed the foil and served on a bed of the neeps and tatties.

Turnip & Carrot

I was actually surprised by how simple it was to cook Haggis, and how tasty the result was.  I would definitely give it another go, and would encourage you all to try it.  Good luck!

Wendy

Haggis Dinner

The first entry on our culinary calendar this year is the legendary Burn’s night supper, with Haggis, neeps and tatties of course being the traditional fare.  

Thankfully, for many of us, the ways in which Haggis can be prepared have changed over the years, and we no longer have to include lines like ‘…take one properly cleaned sheep’s stomach and stuff with the prepared liver, lungs and heart.  Boil’ ! Although the option is still there if that’s what you want….

Our NFU Scotland President, Jim McLaren, will certainly be joining in the festivities and has recorded Burns’ famous Address to a Haggis for us, the perfect accompaniment to any Burn’s night supper!  

Address to a Haggis

For those of you who have never cooked a Haggis, come back to the blog on Friday and see the results of my first ever attempt at rustling some up…  

We hope you enjoy the evening, and as ever would encourage you to support your local farmers and producers by making sure you try some Haggis, bashed neeps and tatties.  And perhaps even follow it all up with a wee dram…
 
Wendy

I hope you all enjoyed our Christmas Campaign and were inspired to try some Scottish fare.  Here at NFU Scotland Head Office we certainly enjoyed catching up with the farmers and hearing about what they were up to – and sampling some of the goods of course!

Just before the Christmas break, we met with the Cyrenians to support their Good Food Tackling Homelessness appeal by donating a hamper containing some of the produce highlighted throughout the campaign.

Pictured: Jim McLaren, NFUS President, David Lacey from the Good Food Programme, James Withers NFUS Chief Executive.

We hope to work closely with the charity in the coming months. 

Keep an eye out here for the latest What’s on your plate? activity. 

Wishing you a prosperous 2010.

Wendy

We will be delving into the lives of 12 farmers over the next few weeks, each representing a Scottish taste sensation, to discover what it takes to create the quality fare we will be lucky enough to enjoy over the next few weeks. What does it take to produce our wee dram of whisky? How many ways are there to cook Brussels sprouts? Which of our Christmas products was the first to be taken into space?!

At the end of our twelve tasty days of Christmas, we will be filling a hamper with our local goodies and donating them to a charitable cause. Look out in the press for our journey around Scotland, and check out the What’s on your plate? website for recipe updates and all the latest information on the campaign.

Please support Scottish farmers by choosing to put Scottish produce into your trolley this Christmas. Back Scotland, Buy Scottish!

Check out our news and events section to see what our farmers are up to this Christmas.

A massive ‘thank you’ to all the farmers who have taken part in our What’s on your plate? 12 tastes of Christmas campaign. Over the past couple of weeks we have been dipping into the lives of busy farmers all around the country and finding out about the produce they are producing. I hope that many of you will have learned a little something, have tried a recipe or two and most of all have made an effort to put Scottish produce into your trolly. We are pleased to donate our seasonal hamper, filled with local goodies, to the Good Food in Tackling Homelessness charity.

The good news is we’ve only scratched the surface with regard to the amuont of quality produce that is available! Some other options include; Beetroot, Cabbage, Carrots, Chicory, Leeks, Mushrooms, Onions, Parsnips, Squash, Apples, Pears, Partridge, Duck, Pheasant, Hare, Guinea Fowl, Rabbit…………… Have a look at our Seasonal Calender to see a full list of what options are available to you both now, and as we move into the New Year.

Many thanks to all those who have shown an interest in the campaign, we hope to see you back next year for more What’s on your plate? activity.

Merry Christmas

Wendy

Hi everyone

Perhaps its an Irish thing – but when I ordered my 12.5kg bag of Maris Piper’s last week it didn’t even occur to me that it was quite a lot of potatoes for one person.  Suffice to say there may be quite a few potato-based blogs over the next couple of weeks…

As promised, last night was the turn of leek and potato soup.  I’ve made this a couple of times before, but as I never seem to have the time to measure quantities out properly, there are often varying degrees of success!   You’ll be able to see from the photos below that I kept it pretty simple. 

So many tatties, so little time

I finely chopped up a couple of onions and sautéed these on a very gentle heat with some ground coriander and cumin (couple of teaspoons I’d guess) then added in some chopped leeks to soften. I then peeled, chopped up and added about ten medium potatoes and a pint of stock (plus a dash more to avoid it turning into a stew). Turned up the heat, seasoned and left lightly simmering for half an hour or so, and served with some crusty bread.  Very quick, very easy – and while I struggled to find Scottish cumin and coriander (!) - very satisfying to cook with local produce. 

Next week it’s the turn of the lamb stew sent in by one of our NFUS members, which I can’t wait to have a go at cooking.  Again, it’s very simple – but for those of you in a hurry, it may be something you fancy trying.    

As we are still in November it seems very early to be talking about Christmas already, however, in about ten days we’ll be launching our campaign to promote the use of Scottish produce over the festive season. Everything from stir-fried Brussels sprouts to Whisky cocktails will be included so keep an eye out here and in the press for updates.

Wendy

Hi everyone

What a busy few weeks..….

Our Chief Exec, James Withers, was down in Westminster at the start of the month continuing our ongoing campaign for a supermarket ombudsman.  While waiting for his plane back to Edinburgh he updated his blog on the topic – check it out at www.nfus.org.uk – I’ll never look at a jar of marmite in the same way again!

At the NFUS council meeting (4 Nov) we were fortunate to hear from Charles Milne, Director of the Food Standards Agency of Scotland.  Among the topics of conversation was the ongoing issue of labelling of produce.    Our members put forward their views on the topic - the feeling being that at the moment labelling is at best confusing and at worst, completely misleading.  Clear and accurate labelling is vital in securing the confidence of consumers in Scottish produce.  A message we will continue to shout about.  

Thank you so much to all of you who have been sending in winter recipes – among those sent in are recipes for winter stews, tasty soups and amazing puddings.  As promised, I’ll be attempting to cook some of them and will be blogging the results right here.   Tonight it’s the turn of leek and potato soup.  Potato of choice tonight is the Maris Piper, grown in Fife (just outside Newburgh) – while I trust the quality of the tatties, I’m not sure I trust the quality of my cooking, so fingers crossed it’s an edible result…

Wendy

Welcome back

Well, it’s nearly the end of my first month at NFU Scotland, working as a Communications Assistant here at Ingliston.  I’ve been getting settled in – and particularly enjoyed my first day lunchtime visit to our local farm shop, Craigie’s!

As part of my role here I have taken over the What’s on your plate? website, and will be keeping you all up to date with our latest events and news stories.

If you would like to pass on any news, pictures, recipes, or details of ‘foodie’ events happening in your area then please get in touch with me at wendy.irwin@nfus.org.uk or give me a buzz on 0131 472 4020.

Watch this space…

Wendy Irwin
Communications Assistant, NFUS