Ayrshire cows are a traditional breed and the amount of brown on their hides varies.
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| Ayrshire cow |
Jersey cattle with their big eyes are always appealing.
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| Jersey cow waiting to be milked |
There was a cacophony of crowing in the poultry tent. You could not believe how loud some birds could crow. The birds on display had some beautiful plumage and there was one breed that could only just fit into the cage.
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| Beautiful feathers |
I loved the white duck doing his stretching exercises.
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| Think big |
There is a big variation in sheep breeds.
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| A Herdwick ewe |
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| Jacob's sheep |
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| Swaledales |
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| Hello everyone I'm a Zwartbles. Check out my white socks, only one pair on my back legs |
There was a sheep shearing demonstration that attracted a large crowd.
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| Before shearing |
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| The shearing process |
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| A number 1 cut |
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| It only take a few weeks for the fleece to regrow |
There was a Cumberland wresting competition.The traditional outfit is white long johns with shorts embroidered on the back by the mother or sweetheart of the competitor.
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| It's all about balance |
Various old vehicles were on display.
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| How many Oxo cubes could you get into this van? |
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| Look at the number plate |
This James Bond, car shaken not stirred.
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| Is that James looking at the car? |
These petrol cans have seen some mileage.
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| Petrol heads |
Butchery deliveries in times gone by.
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| Cumberland sausage anyone? |
This old stationary engine was made in Carlisle.
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| These engines were used to drive farm equipment |
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| This process would take a long time |
An early seed drill.
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| This replaced hand broadcasting |
The monkshood in in shades of blue and white.
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| Monkshood with dragonfly |
The borage has bonny blue flowers that are edible.
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| Star shaped flowers |
The laurel is in full flower and is attracting the butterflies.
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| A butterfly magnet |
I have started to harvest fruit and veg.
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| Homegrown onions and garlic |
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| Carrots grown in a growbag in the greenhouse to avoid carrot root fly and sweet homegrown peas. |
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| Black Bute blackberries- scrumptious |
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| A very tasty pickle |
Piccalilli Recipe
Recipe taken from 'Preserves' by Pam Corbin ISBN 978074759532810987, published in 2008 (part of the River Cottage Handbook series.
1kg of washed/peeled vegetables - select 5 or 6 from the following:
cauliflower, green beans, cucumber, courgettes, tomatoes, carrots, small silverskin onions or shallots, peppers, shallots, nasturtium seed pods
500g fine salt
30g cornflour
10 g ground tumermic
10 g English mustard powder
15 g yellow mustard seeds
1 tsp crushed cumin seeds
1 tsp crushed coriander seeds
600 ml cider vinegar
150 g granulated sugar
50 g honey
Cut the vegetable into small even sized pieces (so they will fit onto a serving spoon.) Place in a large bowl and sprinkle with the salt. Mix well, cover the bowl with a tea towel and leave in a cool place for 24 hours, then rinse the veg with ice cold water and drain thoroughly.
Blend the cornflour, turmeric, mustard powder mustard seeds, cumin and coriander to a smooth paste with a little of the vinegar. Put the rest of the vinegar in a saucepan with the sugar and honey and bring to the boil. Pour a little of the hot vinegar over the blended spice paste, stir well and return to the pan. Bring gently to the boil. Boil for 3 - 4 minutes to allow the spices to release their flavours into the thickening sauce.
Remove the pan from the heat and carefully fold the well drained vegetables into the hot spicy sauce. Pack the pickle into hot sterilised jars and seal immediately with vinegar- proof lids. Leave for 4 - 6 weeks before opening and eat within a year.
Very tasty.
At the end of a dull dark day there was this lovely rainbow.
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| A complete arc |
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