Everyone needs a little help now and again. The River Cottage Questions section allows you to put your poser in front of the world's most knowledgable foodie online community, so whatever it is - fire away!Ask a question
I have a new life goal, and that goal is to master the art of cheese making, the one problem is that I don't eat much cows milk (well I don't really eat any given the choice) and I'm struggling to find courses/resources that would allow me to make sheep and goats cheeses safely at home. Anyone have any advice?
We have a Klein Garten in Leipzig, about 300 square meters that had been abandoned for several years. We have the veg patch relatively under control at this point, but we have wild plums that have never produced fruit from what our neighbor says. The plum is more bush-like and seems to come up everywhere in the garden. It looked pretty healthy at the beginning of the summer and then had black aphids under the leaves, which really destroyed the leaves. They look pretty sickly now. Any advice on taking care of them in the future? How big to they need to be before they will bear fruit? Should we try to prune them so that they grow a single trunk?
I wonder (and hope) I could ask for some pointers - I am making damson jelly, I haven't made damson jelly before, I've usually done damson jam but after success with quince jelly I thought I'd try. But I was also thinking that a good slug of gin would go well on the jelly - does anyone know? And when would you add the gin?
Why are there so many more dvds of River Cottage shows available in Australia? There you can get River Cottage Every Day, Three Go Mad, Hugh's Three Hungry Boys, to name but three that are unavailable in the UK.
Are these shows going to be made available in the UK, or, if not, how can we import them from Australia?
I'm interested in curing prosciutto style hams in an unheated barn hay loft where temperature in winter often dip to -25 Celsius. I cannot find any information on the effect of curing ham in such cold temperatures. Do anyone have any insight on curing hams in such low temperatures?
I was wondering if any of you sausage enthusiasts had a trusted lamb merguez sausage recipe. I have one I have developed over the years but I know it's not perfect and I love to compare recipes side by side and either add or omitt steps from my recipe.
Call for input: PILOT survey on stakeholders involved in Local Food Initiatives (LFIs) and related networks in their communityasked by christina.reinards on
Dear Hugh, RC team and all food enthusiasts!
Could you take part in a PILOT survey on stakeholders who are, or were, involved in Local Food Initiatives (LFIs) and related networks in their community (especially within the UK)? Its purpose is to better understand the challenges, barriers, issues and opportunities LFIs and networks face in helping to transition communities towards sustainable food systems and away from wasteful ones. This PILOT survey is an opportunity to test how it performs, gather suggestions for improving it, and making valuable adjustments to it before it is launched officially at a later date. Feedback is duly appreciated by Sunday August 24, 2014.
To access the survey please visit:
Thank you in advance for your valuable contribution!
Candidate for Master’s in Environmental Decision Making, The Open University (OU)