There are plenty of other reasons for buying fresh produce locally and to support local producers and businesses:

• Buying local produce cuts down on 'food miles' . That is the distance travelled to get your produce to you. The average item on the supermarket shelf travels over 1000 miles. This increases the use of fossil fuels and adds to global warning.
• Direct contact between you and the producer so you can find out first hand how your goods have been produced.
• Farmers markets provide a regular and secure outlet for producers in and around the Kent Downs.
• Stimulate local economic development by increasing employment and encouraging consumers to support local business.
• Buying local produce enables you to support the management of the Kent Downs . For example, buying locally produced lamb helps to ensure a future for sheep grazing on the Kent Downs that is fundamental to the conservation of chalk grassland. Farmers, associated industry's (feed companies etc.) and local abattoirs are also supported.

	Produced in Kent Use this website and the Produced in Kent Directory to find the food, drink and products that are genuinely Produced in Kent.
	General information on Farmers Markets For general info on Farmers Markets 01225 787914 or click on the link above

Try your hand at an old Kent recipe

Mo Joslin of Farmhouse Kitchen and author of Kentish Fayre Millennium Recipes, is an expert in Kentish food and recommends Cherry Batter Pudding as a way to enjoy the wonderful fresh cherries from the area. According to Mo, “the Romans are believed to have discovered sweet cherries in Asia Minor in about 70BC and introduced them to Britain in the first century AD. During the 15th and 16th centuries, cherries were used for their medicinal properties because of their prussic acid content. There are still those who believe a daily helping of cherries helps to cure gout”.

Cherry Batter Pudding - serves: 4
This recipe has been made in Kent for countless years. Use the very best of the crop for this luscious pudding:

Ingredients
4oz (113 grams) plain flour
1 medium egg
Half a pint (236 grams) of milk
Pinch of salt
12oz (340 grams) fresh cherries, stoned
6oz (177 grams) apple juice
2oz (56 grams) sugar
2 teaspoons of cornflour or arrowroot
A little sunflower oil

Method
1. Mix up a batter by beating the egg into the flour and salt and gradually adding the milk.
2. Preheat the oven to gas mark 7, 425 deg F, 220 deg C.
3. Oil some Yorkshire pudding tins and preheat in the oven.
4. When the oil is smoky, pour the batter into the tin. (Either a four ring large tin, or a twelve ring smaller tin).
5. Cook for about 30 mins until well risen and puffy.
6. Bring the apple juice to the boil in a pan, then add the cherries and the sugar.
7. Mix the cornflour with a little cold water and add to the pan stirring thoroughly. Cook for five minutes.
8. Serve the batter puddings with a big dollop of the fruit inside and with a little cream.

Another recipe recommended by Mo and using one of Kent’s best known exports, is Hopscotch!

Hopscotch - serves: 4
The Romans were the first to introduce hops to England, and particularly to Kent. Although the majority of hops are now used in the brewery trade, it is still worth trying to find some young hop tops for this interesting little dish. If you can't find any, nettles make a good substitute.

Ingredients
2 large handfuls of young hop tops (or nettles)
2 large handfuls of young dandelion leaves
8 oz (227 grams) smoked streaky bacon
8 oz (227 grams) mushrooms
1 small onion, peeled and chopped
Butter
Salt and pepper
Nutmeg
Lemon juice

 Method

1. Wash the young hop tops (or nettles) and dandelion leaves, sweat the onion in the butter for a few minutes, than add the hops and dandelions.
2. Cover and steam for five minutes.
3. Add a squeeze of lemon juice, nutmeg and salt and pepper.
4. Transfer to a serving dish to keep warm.
5. Grill the bacon until crisp and fry the mushrooms in a little butter.
6. Serve on a dish with the hops and dandelions.

Recipes from the Mid Kent Downs Orchard Officer

BREAKFAST

 Healthy Morning Yoghurt

This is a recipe to which you can add almost anything you like or is in the store cupboard.

Natural Yoghurt
Grated Sweet Apple i.e. Cox
Sultanas
Chopped Nuts
Mueseli

Mix together the night before you want to have it for breakfast.

Smoothies

Mix half and half yoghurt and apple juice with grated sweet apple, some chopped stem ginger and a little ginger syrup and blend in a liquidizer.

Peel, core and rough chop ripe pears and add the flesh from some poached plums (remember to remove the stones and skins) or any other fruit and liquidize. Add a banana as well if you like it to be thicker.

ELEVENSES
Apple Muffins

9oz (250g) plain flour + 3 tsp (15ml) baking powder
or 9oz (250g) self raising flour + 1 tsp (5ml) baking powder
½ tsp salt
1 ½ tsp mixed spice (or mix cinnamon, nutmeg, ginger and cloves) 4oz (110g) white granulated sugar
1 egg
5 fl oz milk + 3 fl oz corn oil
6oz (170g) apple peeled, cored and grated or chopped
Demerara sugar

Oven 190 – 200C/Gas 5

1. In a bowl mix together all the dry ingredients with a well in the middle
2. Mix all the wet ingredients and the apple
3. Pour the wet into the dry and stir until just combined
4. Spoon into the muffin tins, sprinkle with demerara sugar
5. Bake 20 – 25 mins. Makes 10 – 12

LUNCH
Stilton and Pear Flan

Pastry 3oz (80g) wholemeal plain flour
3oz (80g) plain flour )
3oz (80g) block margarine or butter
pinch of salt ) or use ready to roll shortcrust pastry
1 tsp Dijon mustard)
About 10 tsp cold water to mix
Filling ½ pint milk/cream
2 eggs
4oz (80g) stilton
2 ripe pears
salt & pepper

1. Make the shortcrust pastry. Line 8” flan dish and bake blind for 15 – 20 mins 200C/Gas 6
2. Peel, halve and core the pears using a teaspoon then slice to fan them and lay in the dish
3. Crumble over the cheese, mix the milk, cream and egg, season and pour over the pears
4. Bake for about 30 mins and serve warm with a green salad and french dressing.

Tips & Hints

1. Bramley Apple sauce perfectly complements the richer meats and oily fish such as mackerel.

Keep small portions of apple sauce in the freezer; not only for roast pork but also other meats and fish.

2. It can also be used for filling pancakes, choux buns (less calories than cream and chocolate), on its own or mixed with other poached or fresh fruit or a little cream

3. Poach whole pears in red wine or elderflower cordial syrups and freeze to use later in the winter. These can then also be used in pies and flans or on their own with cream, crème fraiche or yoghurt.

4. Make savoury baked apples to accompany roast pork. Use the smaller (sweet) apples and stuff the core area with a sage and onion mix

5. Apples also form the basis of many types of chutney –or try pears instead. Now is a good time to make them ready to be matured for Christmas.

6. For a twist when sweetening apple puree add ginger syrup from a jar of preserved stem ginger.

7. Make your own pie fillings by cooking a mix of finely sliced apples with bigger chunks. The fine slices make a puree with the larger chunks holding their shape. Do it in batches now and put it in the freezer.

AFTERNOON TEA
Apple Meringue Tartlets

4oz (110g) plain flour
2oz (55g) block margarine/butter or use ready roll shortcrust pastry
1 egg yolk + cold water (to make approx 6 tsp)
pinch salt
Filling
Quantity of apple puree
1oz (25g) ground almonds or other nuts
1 egg white
2oz (55g) caster sugar

1. Make the pastry and allow to rest for 30 mins. Roll out and cut into rounds. Put into tartlet tins and bake blind for approx 10 mins at 200C/Gas 6.
2. Whisk the egg white until stiff. Whisk in half the sugar and fold in the remainder.
3. Mix nuts into the apple if desired and pile into tart cases.
4. Top with meringue and brown quickly in the oven.

Other Cakes

Apple can be added to many types of cakes to keep them moist. Chunks go very well in simple fruit cakes and loaves.

Make a simple Victoria sandwich mix with added finely grated lemon rind and put into a baking tray. Add sliced Bramley apple to the top, drizzle over lemon juice, sprinkle with caster sugar and cinnamon and bake as for a victoria sandwich cake.

Make a firmer cake mix and add chunks of apple. Bake as a tray bake and sprinkle the top liberally with demerara sugar, cinnamon and chopped nuts.

SUPPER DISH
Cidered Pork

Pork fillet, seasoned flour and oil for frying
Onion, finely chopped
Streaky bacon, chopped
Bramley apple, peeled, cored and sliced
Medium or sweet cider

1. Trim and slice into round medallions and toss in seasoned flour. Fry lightly to brown on either side and remove from the pan
2. Add a small quantity of oil and fry the bacon and onion to soften.
3. Add the pork to the pan along with the apple and cider
4. Cook gently until the pork is cooked through, about 10 mins
5. The apple will have ‘fluffed’ as it cooks to thicken the sauce. Season lightly

You can also make this as a simple sauce to serve with pork chops or with diced pork shoulder in a slow cook casserole. If you want to make it richer add a tablespoon of cream/crème fraiche to finish.

PUDDING
Blackberry & Apple Bread & Butter Pudding

Brioche Loaf
Apple Puree or grated sweet apple
Blackberries
½ pint sour cream
Sugar to taste
3 eggs

1. Cut the brioche into chunks and layer with the sweetened puree or grated apple and blackberries in an ovenproof dish
2. Mix the sour cream and eggs with sugar to taste.
3. Pour over the brioche dish and bake for about 30 mins at 180C/Gas 4
4. Serve warm

Tips & Hints

Bramley Apple sauce perfectly complements the richer meats and oily fish such as mackerel.

Keep small portions of apple sauce in the freezer; not only for roast pork but also other meats and fish.

It can also be used for filling pancakes, choux buns (less calories than cream and chocolate), on its own or mixed with other poached or fresh fruit or a little cream.

Poach whole pears in red wine or elderflower cordial syrups and freeze to use later in the winter. These can then also be used in pies and flans to on their own with cream, crème fraiche or yoghurt.

Make savoury baked apples to accompany roast pork. Use the smaller (sweet) apples and stuff the core area with a sage and onion mix.

Apples also form the basis of many types of chutney – or try pears instead. Now is a good time to make them ready to be matured for Christmas.

For a twist when sweetening apple puree add ginger syrup from a jar of preserved stem ginger.

Make your own pie fillings by cooking a mix of finely sliced apples with bigger chunks. The fine slices make a puree with the larger chunks holding their shape.