Bamford & Norden June 2016

TREE-MENDOUS EFFORT
BEGINS TO BEAR FRUIT!
A community orchard has just been planted on the award-winning Roch Valley Outdoor Learning Site. The site, which is situated
on Roch Valley Way, is used by five local schools that make up the Roch Valley Educational Partnership. The orchard received
funding via the Bamford Ward Councillors and Roy Down, outdoor learning co-ordinator for the site said: "without the support of
Councillors Ian Duckworth, Pat Sullivan and Jane Gartside, many of the improvements on the site would not have been possible.
Their recent backing of the community orchard is yet another example of the great work they do. Apple, pear and plum trees
have been planted on the site and also on Mandale Park as at least half of this area comes under the Bamford Ward." The Roch
Valley Site has been short listed for several national and regional awards. The Partnership is currently the holder of the North
West In Bloom's, Young In Bloom Champion Award and the site is also used by the
Countryside Rangers, Groundwork and Community Payback. Future plans are to
extend the wildflower planting programme as well as the habitat creation and to
continue to support Rochdale In Bloom. The Partnership has another site, in
Springfield Park, which contains a small community tree nursery, and was recently
visited by Bamford St Michaels Beavers who planted lots of small trees. Roy said:
"the Beaver group, led by Lisa Fern and Vicky Law, was fantastic and made a real
positive contribution to the tree nursery, I was very impressed by the Beavers
enthusiasm and I can't wait to work with them again.".
Roy Down - Outdoor Learning Co-ordinator for Roch Valley Outdoor Learning Site
The Queen’s Favourite scones
Recipe from Heather Williams
Method
1. Sieve flour, salt and baking powder into a bowl and rub in the margarine
or butter until the mixture resembles fine breadcrumbs.
2. Add the sugar and sultanas 3. Make a well in the centre of the mixture
and crack in the egg. Add some of the milk and mix together to form a soft
but not sticky dough, with a round bladed knife. Add more milk if necessary.
4. Turn out onto a lightly floured surface and knead gently. Roll or press out
until 2cm thick and cut into rounds with a metal cutter, this will make a
maximum of 8 scones.
5. Place on a floured baking tray and brush with milk. Bake at 220C, gas 7
for 10 to 12 minutes until well risen and golden brown. Cool on a wire rack.
Serve split in half and buttered.
You can leave out the sultanas and serve with strawberries and whipped
double cream for Afternoon Tea
Ingredients
8ozs/ 250g self-raising flour
1 level teaspoon baking powder
Pinch salt
2 ozs/ 50g margarine or butter
2ozs/50g sugar and 2ozs/ 50g sultanas or currants
1 egg
¼ pint milk-- sour or buttermilk
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