Posts Tagged ‘Ripon’

Recipe For Yorkshire Salad

Wednesday, March 3rd, 2010

We have been discussing the ins and outs of Yorkshire Salad, and some of the different variations, including a very similar recipe called Granny Salad which Sandra (one of our amazing spice packers) was handed down from her Granny in Devon.  Sadie – who does all our labels and web site photos – prefers it without onions but says that it definitely wouldn’t be Yorkshire Pudding without an accompanying Yorkshire Salad made by her mum.

Yorkshire Salad

Yorkshire Salad

You will need:

1tsp caster sugar
1tsp warm water
3tbsp cider vinegar (or white wine vinegar)
2 – 4 spring onions, chopped finely
8-10 fresh spearmint leaves, chopped finely
A green leaf lettuce (not an iceberg), shredded

Ingredients for Yorkshire Salad

Ingredients for Yorkshire Salad

Onions and Mint

Onions and Mint for Yorkshire Salad

Chop all the salad ingredients and place in a salad bowl or other bowl; I have given some flex in the ingredients as you should really just go with what you feel – I like it quite minty and without too much onion.  Make the dressing by adding a bit of warm water to dissolve the sugar in, then add the cider vinegar to this.  Adjust until you are happy with the sweetness – basically it’s sweet and sour, so not too sweet and not too sour.  Chuck in the dressing and mix well.

You can serve it not only with Yorkshire pudding, but with other salads, or it goes really well with fish, especially smoked fish.

How do you make yours?

Saved – We’ve Got A New Milkman

Friday, February 26th, 2010

We received a letter today with our milk and our milkround has been taken over by a gentleman from Wetherby, called John Moore.  He has been in the dairy trade for over 20 years and we hope that means this Great British tradition of a milk round can be preserved for some time into the future.

Here are some numbers for your local North Yorkshire milkman:

Simon Elliott 07791 963 105 : Thirsk Carlton Minniott Sowerby South Kilvington Sessay

John Moore 07905194794 : Boroughbridge Aldborough Marton Cum Grafton Minskip Roecliffe

Let’s keep this Yorkshire and Great British tradition going so why not tell post the names of your milkman here.

Also, see my previous post for sights, sounds and memories at http://www.steenbergs.co.uk/blog/2010/02/the-demise-of-the-milkman/

How We Are Reducing Our Family Environmental Impact – Insulating the Loft

Sunday, February 21st, 2010

One of the major users of energy in a house is for heating the building.  Space and water heating in homes gives off about 20% of the UK’s carbon dioxide emissions, which is about 5 tonnes CO2 per home every year.

However, one of the key issues for old houses, and in our case very old house, is that they have not been built with the benefit of modern technology that has invested much time, effort and legislation to make housing more heat efficient and so retain much of the heat within the building rather than to radiate it out into North Yorkshire – it’s a godforsaken task to heat up Northern England.

So as a start, you need to keep as much heat in as possible.

So my theory has been simple work down from the roof to the ground floor slowly but surely insulating the house.  We will work from the top downwards, as hot air rises so you want to capture it as it tries to escape upwards first rather than worrying about the ground levels at the outset.

The first thing, we felt, was to get insulation laid in the roof between the joists.  This had been done using old fashioned roof insulation over 10 years ago, insulating to 100mm in depth.  But we decided to insulate again with a cross layer of 200mm recycled glass mineral wool blankets.  For the first attempt at this, we bought recycled mineral wool – each pack of this Knauf Insulation Space Blanket contains 2.4 wine bottles (it was a 200mm thick roll of 1.48m2) and has a R value of 4.50m2K/W.   Government advice is to get insulation to about 300mm.

I liked this because it comes in a roll and encased in fire retardant polyethylene film, so does not need all that cutting and special equipment that normal loft insulation needs, and even more important it’s currently subsidised by e.on under some Government scheme to mitigate climate change so it was half price at Homebase, costing just £5.74 per roll. 

It has got a metallic coating which Knauf Insulation claims reflects heat and so keeps more heat in – I think this sounds a bit spurious! 

That means that the 35 rolls that I bought cost £143.50; this should mean that we recoup the energy savings within 2 – 3 years (assuming that we will save 10% of our fuel bills and that we had covered the whole roof void with the same insulation, i.e. multiply cost by 3/2; 25% of heat loss in total is through the loft and we already had 100mm in place, so I reckon 10% would be a good estimate for additional savings). 

It was pretty easy to lay it and took me about 5 hours over the other weekend to buy the kit and lay it over two-thirds of the roof void. 

Typically, however, when I got into the roof, I discovered that the heating engineers (or plumbers as I would have known them) never completed the lagging of the pipes nor the insulation of the water tanks, which was okay as they never relaid the insulation so the heat from the house kept the area around the tank warm – so muggins here had to finish that off as well.

Now feeling a bit good about myself, I bought something last week that’s a bit less simple to lay but definitely a greener alternative. 

There are two main alternatives: one from newspapers (Warmcel) and the other from British sheep’s wool and recycled polyester (Thermafleece).  These both have the same levels of insulation capability as mineral wool, but I chose Warmcel and bought 15 bags of this from £165.27, costing £11.02 per bag inclusive of transport to us.  The Thermafleece is roughly double Warmcel again for the same price per m2 for the same depth, i.e. four times as expensive roughly as the recycled mineral wool insulation and so tripling the payback period.

So going back to my payback calculations – Warmcel has a payback of 4 – 6 years, which I am happy about, but Thermafleece has a payback of 8 – 12 years, which is too long for me.  Basically, I think for the cost-reward, it’s probably best to go with either the Space Blanket or (to give you a greener feeling about life) go with the Warmcel.  I cannot see the point with going for Thermafleece unless you feel romantically attached to lining your house in a woolly jumper. 

But you do need to put the insulation down yourself as it’s pretty simple, and if you get a builder to do the work, you will blow any meaningful chance at getting a payback.

To buy these greener insulation materials, try these to web sites:

The demise of the milkman

Thursday, February 18th, 2010

Our milkman has decided to call it a day – bad back is his reasoning – and no-one wants to take over his route around Boroughbridge. 

I suspect that the weather has also caused havoc for him; I know that rounds have been taking at least twice as long at night and other milkmen have been slipping and falling over in the freezing temperatures.  I wouldn’t want to be out in the depths of the night with temperatures sometimes below -10oC.

Last year was also another bad year for milkmen as Dairy Farmers of Britain went into administration in June 2009.  So I guess that means we will need to start going to the local shops for milk.

There is a note of nostalgia in my views about milkmen.  They are one of those quaint little strands that makes England what it is, but we cannot and must not stand in the way of progress, I suppose.  However I shall miss the neat array of glass bottles sitting on the doorstep, the routine of putting out the bottles to be reused (very green compared to big plastic bottles), while my ears will no longer be subconsciously woken up by the sound of the milk being delivered.

Electric Milk Float

Electric Milk Float

While our milk here has never been delivered on an electric milk float.  That high pitched whine of the milk float was one of the sounds of the English cityscape and much like the sound of the cuckoo is disappearing from our landscape.  I loved the sound of the milk float when I lived in London.

There’s a whole site on milk floats at http://www.milkfloats.org.uk/index.html with sounds and videos at  http://www.milkfloats.org.uk/media.html.  My favourite audio file is http://www.milkfloats.org.uk/delivery.wav.

The demise of the milk man reflects the rise in the grocery multiples who dominate the shopping habits of Britain and, I guess America and every major economy now – Tesco is big in Thailand and Eastern Europe.  We like the convenience of driving to an out of town supermarket, piling the car up with all kinds of goodies and then trundling back home, or we love the convenience of shopping online and getting our groceries delivered by Tesco or Ocado or Asda.

Times change.  It may be nothing but the previous milkman also ran the village Post Office, but that closed about one year after he stopped doing the milk round.

Is this the end of rural England, or is rural England really just a myth that we all think made England what it is?

Trying To Build A Better Spices Business

Monday, February 1st, 2010

When Sophie and I set up Steenbergs, we were very clear in our own minds about what Steenbergs as a business wanted to offer as products – the widest and most exotic range of great spices, herbs, seasonings and teas from around the world that are grown under organic agriculture and ethically sourced.  But we also wanted Steenbergs to be run as a different sort of place to those that I had been asked to expect since I entered the corporate world.

We didn’t want a one dimensional pursuit of money to the exclusion of everything else  – I remember being interviewed for a job at Lazards in the City when I was maybe 25 years old and being told in that interview by an American gentleman when asked “why do you want to work in corporate finance?” that my waffly answer about “interesting, intellectual work” was wrong and that he wanted people that wanted money, were turned on by money and were motivated by greed, so luckily I did not get a job there.

Steenbergs also needs to be a fun, happy place to work where no-one blames people for mistakes and that when things go wrong we all muck in and clear up the mess, sort it out and get on with life.  Firstly, we all make mistakes and secondly, you need to make mistakes to learn.

We hope that we have created a decent place culturally to work rather than one driven by profit and fear.

Finally, we are following a middle path, one that is decent, fair and reasonable to all people within and outside the business that come into contact with Steenbergs as an entity, and that we need to carefully consider Steenbergs impact on the world, on Gaia – our planet, and try to ensure that we make as small an impact as possible on the world.

It’s a middle path that accepts we must make compromises and so will not please everyone, but we will try and improve what we do, while also striving to make a small profit.  Without being profitable, it would be impossible to earn any income and to generate cash to re-invest in our business – we do not have the private wealth or big income to have the luxury of running Steenbergs as a loss-making entity without the need to consider how to grow sales, where to scrimp and save to keep costs down nor where to make pragmatic choices that may not always be the best choice for the environment (especially in packaging).

Recently, I have come across the the concept of the triple bottom line concept (“TBL” or “3BL” or “the three pillars”) which means that a business should think about “people, planet, profit” in its business dealings, rather than just to be in it for a quick buck for ourselves.  I like it as an idea as it encapsulates more rigorously what we have been trying to do in our own haphazard style.

We see the triple bottom line model as a better way to run a business, being a virtuous circle of slow but constant improvement in our business operations and the impact we have as a business on the world environment and people within Steenbergs and those who become involved with us, such as suppliers, buyers or just interested people.

So I thought it worthwhile to be very open about some of our thoughts and start explaining ways we think about and address certain key social and ethical questions within our business.  These can now be found at the following links on the web site:

Over the next few months, I hope to address packaging as an issue area and embedded carbon costs, so I will keep you informed of when I get somewhere there, but the information available to small businesses on these things is limited and the advice on how to look into it almost no existent.

Christmas Eve And It’s Still Snowing

Thursday, December 24th, 2009
Let it snow

Let it snow

It’s slightly eery at work today.  No-one else is here as we have completed the stock-take and all the Christmas orders have been dispatched.  Also, the snowy weather and the fact that it’s Christmas Eve means that the business park is almost deserted.  Other than Wolseley Centers (which never closes), Nidd Transport and Masham Sausages who are busy trying to get their last Christmas deliveries out, I think I am the only person on this estate.

It started snowing again in the night and we have had at least 3 inches since about 4am and it’s still snowing away.  There’s a muffled, silencing quality to the snow which meant that as I drove in this morning – with the odd skid for excitement – I felt as if I was cocooned in my own little space, a warmed personal ecosystem stolidly driving through a wintry landscape.

As I drove into Ripon, I pondered on the fact that the elements have been reminding us of who is in control, really; we have had floods and now snow in the last 3 months, which is quite something for the temperate British climate.

We have done a pretty good job in getting all the many Internet orders out into the delivery networks, but unfortunately the weather has played havoc with some of the parts of the country.

Parcels to Aberdeen and Cumbria have been hit especially badly, as has Aylesbury.  Checking with Fedex today, no trucks have got through to Kendal since last week so a couple of parcels have got delayed but it looks as though the trucks have now got to Aberdeen and some of the parcels are now out for delivery.

All the other missing parcels with Fedex are out for delivery again today as quite a few have been delayed by weather problems, but then again they have been out for delivery 2 or 3 times this week already, but fingers crossed and many apologies to those few people who may not get their packages prior to Christmas due to the weather.

I will sign off now for a few days to enjoy a turkey Christmas dinner, my homemade Christmas pudding and some Christmas cheer.

God bless you all, Merry Christmas and I hope Santa Claus / Saint Nicholas brings you all the things that your hearts’ desires.

Recipe For Snowy White Mince Pies

Sunday, December 20th, 2009
Winter time 2009

Winter time 2009

It did not snow last night in spite of predictions, but it was so, so very cold.  The snow outside is now crunchy under foot as the top has frozen solid; as you potter along, there’s that lovely crunchy sound.  Our windows were all covered with those beautiful fern-like frost patterns as if Jack Frost himself had painted the windows with his paint brush.

A day to hunker down and enjoy some mince pies.  We made the mincemeat back in our 29 October blog, but you can use any recipe or a good shop-bought mincemeat.  If you use another recipe, Mrs Beeton’s is a classic but I find it a little too sweet for my tooth.  But I implore you to make your own pastry.

Here’s a classic recipe:

350g/ 12 oz organic plain flour (we use Sunflours flour)
75g/ 3oz lard, chopped into cubes (lard makes the pastry softer, but you could replace this with more butter)
75g/ 3oz organic butter, chopped into cubes
Pinch of sea salt
A little milk
Organic icing sugar

Making pastry: rubbing fats into flour

Making pastry: rubbing fats into flour

To make the pastry, sift the plain flour and sea salt into a mixing bowl.  Rub the fats into the plain flour until it starts to resemble fine breadcrumbs.  Add just a smidgeon of cold water in small amounts until the dough just leaves the mixing bowl clean.  Leave the pastry to rest in a poly bag in refrigerator for half an hour (30 minutes).

After it’s settling time, put the oven on to 200oC/400oF.  Cover a board with a small amount of flour and roll out half of the pastry as thin as possible and cut into 7½ cm (3 inch) circles; afterwards, roll out the other half a thin as possible and make smaller rounds of 6cm (2½ inch) in diameter.

Lightly butter or oil a tray of 6cm (2½ inch) moulds.  Line the moulds with the larger rounds and then fill these with mincemeat to the level of the edges of the pastry.   With a little bit of cold water, gently dampen the edges of the pastry and cover them with the smaller pastry rounds and press them together with your fingers to seal the pies shut.  Brush the tops lightly with the milk and cut 2 or 3 holes into the tops with the end of a sharp knife.

Bake in the oven for 25 – 30 minutes until lightly brown.  Cool slightly in a tray and sprinkle with icing sugar.  I love eating them straight from the cooling tin.

Homemade mince pies

Homemade mince pies

Supposedly my grandfather would take the tops off and put in some more whisky to liven them up a bit more, while Sophie loves to eat hers with brandy butter.

It’s cold up North

Friday, December 18th, 2009
Snowy days at Steenbergs Organic

Snowy days at Steenbergs Organic

As I look out my window in the office, it’s blowing a blizzard outside.  It’s that dry, fluffy type of snow and had coated our car this morning with about 3 inches of snow.  The temperature is about -2oC.

But we’re here at the factory, having driven along snow covered roads that didn’t always look as though the snow ploughs had been out along, and there was not much evidence of gritters out last night.

We’ve got a fairly good turnout amongst our staff so far with another couple going to make an attempt after getting their kids off to school.  So courier and post dependent we’ll be able to get more orders out today, but perhaps Santa will need his sleigh.

Snowy Thirsk

Snowy Thirsk

Time to check your Christmas cake etc

Wednesday, December 2nd, 2009

It’s been so wet and miserable over the last few weeks and we’ve had a tsunami of orders at Steenbergs so I’ve had no time to think about my blog, but it’s 6 in the morning and I’m up and awake. 

The River Ure broke its banks by Ripon Race Course, so we had to drive through a ford where the two flooded fields overflowed into each other.  The Ure also flooded by the bridge at Boroughbridge and their sandbags were still out last night, and someone said the bridge may have moved, but I saw no-one looking at it so I guess it has been checked.

The beginning of December is the time when I take a peak at my Christmas cake and mincemeat.  You can also do the same with your Christmas pudding if you wish but I tend to leave that alone.

Carefully unwrap the Christmas cake and when open drizzle perhaps 2 or 3 tablespoons of brandy or whisky (depending on what you used when you made your cake).  Give it a few minutes to ooze into the cake and then carefully wrap the cake up again and put it back somewhere cool.

Then I have a look at the mincemeat, which you can give a stir and check the ingredients are well mixed.  If you feel it’s looking a bit dry, you can add maybe a tablespoon of pure orange juice, but it should be okay. 

Our mincemeat is dryer and less sweet than most of the recipes you find as we don’t add dark sugar to it, but I do not have a sweet tooth; the moistness really comes later as the suet adds the fat when you cook it, but even so it is still less fatty than most mixtures.  So apologies to anyone who prefers the classic style like Delia Smith’s recipe.

We’ll be marzipanning the cake this weekend, so be prepared.

Recipe For Sweet Chestnuts Foraged At Fountains Abbey

Tuesday, November 3rd, 2009

We (that’s me and my 2 kids) have been enjoying a few walks this half term break – in the deer park at Studley Royal which is at the lower end of Fountains Abbey and at Brimham Rocks. 

Both are National Trust places and well worth the visit; in fact I reckon that Fountains Abbey must be one of the most beautiful places I’ve visited anywhere in the world and it’s packed full of history. 

You’ve got the beauty of a tamed natural landscape at the deer park with a small river Skell and seven picturesque little bridges (just where you could imagine trolls lurking beneath) while Fountains Abbey melds the formal landscape of early 18th century with the more natural, romantic-style landscaping around the ruined great Benedictine monastery, dating to the later half of the 18th century.  This site bridges the gap in English gardening from the formalised garden through to the more natural gardens of Capability Brown.

The leaves on the trees – chestnuts, oaks, beeches, limes – have turned to their autumnal hues – reds, yellowy-green, gold – and as they gently fall to the floor, they appear to gild the lush green grass.  

Fallow deer at Studley Roger

Fallow deer at Studley Roger

Fallow deer and red deer graze in decent sized herds throughout the deer park; we followed a small group of about 12 red deer along the higher valley banks of the Skell.  The stag had a magnificent set of antlers and would throw back his head every so often and utter their characteristic guttural bark, proclaiming his dominion over his small herd.

Along the way, we foraged amongst the leaves for sweet chestnuts.  These have a sea-urchin-like, very prickly outside, enclosing 2 or 3 little dark brown soft chestnuts.  The inside of the shells is amazingly soft to touch, just like silk.

Sweet chestnuts

Sweet chestnuts

We brought our small collection of sweet chestnuts home and have roasted them quickly in the oven.  This is a really simple process, stirring up feelings of the hunter gatherer deep inside my bones:

1.  Simply make small nicks/incisions in the sweet chestnuts
2.  Place on a baking tray in an oven pre-heated to 180oC
3.  Roast for about 20 minutes or until the shell is hardened and starts splitting
4.  Leave to cool for a few minutes, peel and enjoy