Ringmer Primary School

Ringmer Primary School takes green issues seriously. After a quick chat with the head teacher, DavId Evans, I've just had a look at their website, where they link to some very good resources for learning about the environment. I think the plastic island one is particularly effective. And of course this blog would not be complete without a picture of the tortoise munching on the grass.

Cashmobbing the pet shop

We cashmobbed the pet shop last weekend, and put a little money in their coffers.

I got a refillable catnip mouse which has proved to be very popular.

Others took away cat food, bird food, and hedgehog food.

I want one!!

Wonderful furniture sprouts at the Old Forge, Ringmer.

Solar farm

They had the exhibition today showing what the solar farm at Stoneham, proposed by Vogt Solar, would look like. Here is a (not very good) reproduction of the leaflet showing where it will be sited. There is a pdf version here (3MB). Apparently one of the key requirements is for such a farm to be sited near a substation which it certainly will be. They suggest it will  produce enough power for 4500 homes - thus serving an area a lot bigger than Ringmer.

The only concern I had was the possibility of glare. They say there will be some glare, but it is much reduced because the panels are designed to absorb much of what hits them (kinda makes sense). There are, however, concerns over safety for drivers on the Lewes to Ringmer road, and inconvenience for walkers on the hills. A planner I spoke to said she would be recommending what is called a glint and glare study. There is a report on glint and glare here from Solar Century (not involved in Stoneham). Road safety concerns can be met with hedging either along the edge of the farm or along the road.

They suggested it will take 12 - 16 weeks to build - probably 12 for one this size, and there will be a certain number of lorry movements during that time.If all went according to plan they could start in about six months time, but, knowing the glacial speed that planning applications normally achieve, I think that is unlikely.

Update 13th May 2013:
Vogt have kindly supplied a copy of the artist's impression of the finished site which was available at the exhibition. My reproduction is not brilliant, for which I apologise, but I think you can get a good idea of what they suggest it will look like. Click on the image to see a bigger version. (The pdf version is 1.6MB, but I can make it available to anyone who wants it.)

Vogt also confirm that they will submit a glare study as part of the planning application.

They also suggest looking at the Solar Trade Association's page on solar farms for more information.

Update 28th May 2013
We understand that after considering reaction from the public exhibitions, Vogt have decided not to go ahead with the farm in its current form. I have no further details.

Chicken with ham and mushroom

Ingredients
 2 tbsp  olive oil
 500g boneless, skinless  chicken thighs
 flour, for dusting
 50g cubetti di  pancetta
 300g small button mushrooms
 2 large  shallots, chopped
 250ml chicken stock
 1 tbsp white wine vinegar
 50g frozen peas
 small handful  parsley, finely chopped

Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove.

Fry the pancetta and mushrooms until softened, then remove.

Add the final tbsp oil and cook shallots for 5 mins.

Add the stock and vinegar, bubble for 1-2 mins.

Return the chicken, pancetta and mushrooms and cook for 15 mins.

Add the peas and parsley and cook for 2 mins more, then serve.

This is the recipe as received. I used ordinary ham, ordinary oil, didn't bother with the vinegar, or the flour (makes it difficult for calculating carbohydrates, and the chicken browns fine without it.) I also did the peas separately, which I think makes for nicer presentation.

Served with mashed potato, it made a 10/10 for local sourcing.

Belgrade beef stew

750 g stewing beef, cut in 3cm cubes

250 g onions, chopped

1 clove(s) garlic, mashed

1 red bell pepper, diced

4 tomatoes, diced

2 carrots, sliced

salt and freshly ground black pepper

paprika powder

1 glass(es) red wine

5 tbsp freshly grated Parmesan cheese

2 tbsp butter

Method

Heat the butter and fry the beef over medium heat all around until browned. Stir in the garlic and onions and fry for two more minutes. Season with salt, pepper and paprika powder. Pour in the wine, cover and simmer over low heat for 30 minutes.

Add the tomatoes, bell peppers and carrots. Cover and simmer for another 20-25 minutes or until the beef is tender. Check seasoning and correct, if necessary.

Sprinkle with Parmesan cheese and serve with rice and lettuce salad.

This is economical cooking – does in one pot on the hob. I used oil instead of butter. I left out the red wine, adding a little water to compensate.

For localness 7/10; rice is always a problem from that point of view. The meat, the veg and most of the spices were local.

Lamb ragout

Ingredients
150 g lean lamb, cut in 3cm cubes
1 tbsp oil
2 tbsp onion, chopped
2 tsp celeriac, diced
2 tbsp courgette, diced
4 tbsp tomato, diced
200 ml vegetable stock
1 tsp mustard
1 tsp          oregano
1 tsp basil, chopped
1 tsp parsley, chopped
salt and pepper

250 g potatoes
100 ml milk
1 tbsp butter
nutmeg


Method

Heat the oil in a saucepan. Add the meat and stir-fry from all sides until browned.

Add the onion, celeriac and the courgette and stir-fry for further 5 minutes.

Mix in the diced tomatoes, pour in the stock and bring to the boil.

Stir in the mustard, basil and parsley. Season to taste with salt, pepper and oregano.

Simmer for 15 minutes.

Serve with mashed potatoes, seasoned with nutmeg.

This worked really nicely. The flavours were rich and the meat nicely done. I had no celeriac; I used half a sweet potato that was lying around in the fridge looking for employment.

 If I knew where the oregano came from, I might be able to give 10/10 for local sourcing.