Enjoy a taste of Wirral produce with education programme and cookery workshops

May 2 2012 by Jade Wright, Birkenhead News

WE ALL know that Claremont Farm is home to the Wirral Food and Drink festival, and to some superb local produce.

But did you know that they also run a great season of cookery courses, field to fork events and educational visits which help children connect with the farm environment too?

It’s a great chance to walk the fields with farmer Andrew Pimbley harvesting the seasonal produce and hearing about the history of the farm.

Welly Walks at the Bebington farm are free and can be booked for groups of six to 50 people.

They take in food production, working with the environment and wildlife and all the trials and tribulations of modern day farming.

Walkers will learn where their bread originates and processes surrounding crop harvesting, from table top indoor strawberries and the outdoor soft fruits, to potatoes, rhubarb and a variety of vegetables.

The Welly Walks can also include an interactive cookery demonstration, which will complete the field to fork process, allowing walkers to sample the produce they picked only minutes before.

The 30 minute sessions demonstrate how to make the freshly harvested ingredients into something delicious, emphasising the importance of the five a day programme to a healthy lifestyle.

Claremont Farm has been run by the same family for three generations, introducing the farm shop over 30 years ago and introducing a then unheard of enterprise called pick your own.

At the moment, rhubarb, watercress and rocket are now in season. Any day now the asparagus harvest will begin.

The farm has also announced another series of the popular Vegi-Table workshops, including a taste of summer vegetables on May 26.

It’s a chance to find out how to make the most of Claremont's fabulous summer produce.

Recipes include artichoke and potato salad, courgette and feta fritters and super-stuffed tomatoes.

It will be followed by the mysterious Middle East on June 2, a course full of vibrant flavours and exciting ingredients.

Dishes include imam bayildi, hearty chickpea soup, the perfect hummus, chilli spinach & yoghurt salad, roasted red peppers with halloumi, an alternative tabbouleh and pomegarante and pistachio baklava.

There’s also a new cake baking course on June 21.

The main focus of the day will be on home-made cakes and tarts such as lemon drizzle, banana bread, chocolate brownies, Bakewell and many more.

For details see www.claremontfarm.co.uk.