APRIL NEWS ROUND-UP
This week, I attended the Ribble Valley Business Award Ceremony at Mitton Fold on 21st March with two of my staff, Lucy and Abi. We had a fab evening and were extremely proud to be in the company of so many awesome Ribble Valley businesses. We didn’t take home an award this time but thoroughly enjoyed the evening.
MARCH HIGHLIGHTS
18th March – Business Networking
Emma Fenwick of Emergise Therapy was the guest speaker at our March Women in Business networking group. Emma’s business is centred around wellness, with aromatherapy therapies and mindfulness front of mind. Emma also promotes Temple Spa skincare because the products are made from fresh, health-promoting ingredients.
Emma’s offering was a Spring Equinox-themed Women’s Circle. Starting with a relaxing meditation, Emma invited everyone to sample Temple Spa, In the Beginning, treatment that was removed later with hot cloths. The group were then asked to introduce themselves, i.e. the person behind the business! There was a short break for my Wild Garlic and Mushroom pasta dish before Emma finished with a reading, meditation and a mindful breathing exercise. Talk about feeling relaxed!
19th March – Farm to Fork with Alex Coward
Our first Farm to Fork private dining experience was a huge success. Alex Coward prepared a delightful feast of Canapes -California Roll Yuzu and Smoked Salmon & Spinach Mile-Feuille—a main course of Braised Heritage Breed Ox Cheek with Pommes Mousseline and Red Cabbage, and a dessert of Mango Croustade with White Chocolate Crémeux.
Pete Bennet provided lovely music throughout dinner.
If you missed out this time, watch this space for more events like this!
COMING UP – APRIL EVENTS AND WORKSHOPS
- 11th & 25th: Come along and make crazy chickens in our brand-new Ceramics Workshop. (7 pm – 9 pm)
- 15th, 22nd, 29th Mindfulness Mondays (10 am – 12 pm)
- 18th Women in Business Networking Event with guest speaker Julie Rainford (6 pm – 8.30 pm)
- 21st Willow Workshops (1.30 pm – 4.30 pm)
- 23rd Monthly Book Club (7 pm – 9 pm)
- 28th Arm Knitting with Alibobs Knitting – (10 am – 12.30)
View events and availability, and please book early to avoid disappointment.
MINDFULNESS
“The art of Mindful Living – how to slow down and live mindfully.”
Mindfulness is a state of mind that can be achieved by living in the moment, which means acknowledging our thoughts, feelings, and bodily sensations.
By taking only a few minutes to be mindful each day is good for our physical and mental well-being.
Like most of us, I am busy and often find myself rushing about here and there, so taking time out to be mindful has made a massive difference to me. For this reason, I have decided to host Mindful Mondays.
This will be a special time set aside each week when you can come to The Granary, bring your own knitting, a book or journal, and enjoy coffee, tea and cake with like-minded folk in a quiet and relaxing environment.
Weekly sessions start on Monday, 15th April (10 am – 12 pm).
ARM KNITTING
If you’ve never come across it before, arm knitting is the process of knitting using your arms instead of needles. It has been around for a while now and is becoming more popular.
The relatively easy and fast technique works best for bulky yarns and is great for conjuring up chunky winter scarves. If you don’t believe me, check out Pinterest!
If you want to try it yourself, join us on 28th April for Arm Knitting with Alibobs Knitting. No knitting experience or needles are necessary—just your arms and a passion for crafting!
FOOD GLORIOUS FOOD
Spring is well and truly here, and I’ll be on the lookout for some of my favourite spring greens; see how many of them you know!
Wild Garlic, Cleavers, Nettles, Chickweed, Ground Ivy, Ground Elder, Primrose Leaves, Few Flowered Leek, Three Cornered Leek, Jack-by-the-Hedge, Cow Pasley, Sea Beet, Hogweed, Mallow, Sorrel, Common Vetch, Dandelion, Lambs Quarters.
Foraging has become so popular, and I love it! It’s an opportunity to connect with nature by gathering wild food, such as plants, mushrooms, berries, and flowers. Foraging is a sustainable and cost-effective source of more nutrient-dense food than store-bought produce.
Creamy Wild Garlic Soup Recipe
We don’t have any foraging events planned for this month, but here is one of my favourite recipes for using wild garlic. Contact us if you want to be added to our Foraging Workshop waiting list.
Ingredients
- 1 bunch (150 g) wild garlic
- 1 chopped onion
- 1 tabsp olive oil
- 1 can (400 ml coconut milk)
- 2 tsp stock powder or bouillon
- 7/8 cup (200 ml) water
Method
- Wash the wild garlic well and chop roughly.
- Heat up the oil in a medium saucepan, and fry the onion.
- When the onion is browned, add the can of coconut milk and water.
- Stir in the stock powder and bring to the boil
- Finally, add in the wild garlic and wilt it down.
- Puree the soup with a hand blender and season with salt and pepper to taste.
- Serve with spoonfuls of reserved coconut cream and a sprinkle of garlic flowers.
I hope you are enjoying my monthly updates; so much is happening! Anyway, have a lovely Easter break, and I’ll see you soon.
Annie
