Latest News
Business Link Funded Training
As Chamber Members may be aware, the Government announced earlier this year that Business Link’s regional network is to close on 30th November 2011.
Diary Dates
March Quarterly Business Lunch
Bildeston Crown lunch, Thursday 8th March 2012
We are delighted that Rachel Sloane has accepted our invitation to speak at our forthcoming Chamber lunch.
Feburary Business Breakfast
Eight Bells Hadleigh, Thursday 2 February 2012
Firstly, may I wish our members a happy and successful New Year and, secondly, extend my apologies for the unfortunate cancellation of the January breakfast meeting.
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Reaping the seasonal rewards
All the hard work which was done earlier in the year preparing the ground is beginning to show results as the first green shoots are appearing on vegetable plots and allotments.
Hopefully, by the end of the month the danger of frosts will have past and the less hardy vegetables can be planted out. Unfortunately as well as the seeds the weeds are thriving and need to be kept under control.
Vegetables available this month are cauliflowers, spring cabbage, sprouting broccoli and kale. A luxury crop in season this month is asparagus. Now in season is English rhubarb which can be used to make a variety of puddings. This month’s recipe from Mark David is for Rhubarb Crumble and will serve six.
You need:: - 1lb(500g) fresh rhubarb
- 1 orange, juice and zest
- 1 teaspoon grated fresh ginger
- 1 dessertspoon marmalade
- 4 tablespoons brown sugar
- 4oz (125g) self-raising flour
- 4oz (125g) butter
Rub the flour and butter together until crumbed, add 3 tbsp. of the sugar and mix in. Cut the rhubarb into small pieces, add the orange zest and juice, marmalade and ginger. Simmer 10 minutes, drain off the excess juice, cool the fruit mix and top with the crumble mix, bake 170oC for about 30 minutes.
Visit the Chamber of Commerce tent at the May Show and take part in the “Name This Vegetable” competition.
