Wealden Times | WT226 | March 2021 | Interiors supplement inside

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Slow, Grow, Eat Hairdresser-turned-shepherdess, Zoë Colville farms nearly 100 acres of land near Maidstone with her partner, Chris Woodhead. With prime focus on their animals’ wellbeing, together they rear cows, sheep, goats and pigs, eventually selling their meat through The Little Farm Fridge. This month, Zoë explains why spring is now her favourite season on the farm The fields are full of newborns, the flowers are sprouting, we are just about finishing up in daylight and – most importantly – we aren’t cleaning mud off the hallway walls daily! My favourite season, for as long as I can remember, always used to be summer. Feeling the sun on your skin is such a delight and during the deep dark depths of winter it’s hard to envisage how it feels to not be in 50 layers of waterproofs. Since I started farming full time however, I’ve realised summer isn’t all it’s cracked up to be. It’s just a constant cycle of filling water troughs and moaning to ourselves and other farmers about the lack of grass. Spring is where it’s at. Bringing new life into the world is exhausting but possibly one of the most rewarding feelings I’ve experienced. It comes with its challenges, of course, but what job doesn’t? As long as everyone’s happy and healthy (including us!) and has a full belly, then we are doing okay. During lambing season we stay on site in a 15 foot caravan, the Compass Corona (I’m not even joking). We bought it on a whim just before lockdown last year – the rule was no livestock in the caravan. Well, two days into lambing and my 4am wake up call was Chris plonking 3 hypothermic triplets on the doormat <strong>inside</strong> the door. The adrenaline takes over and, first things first, we fire up the fan heater and get them warm – when the lambs’ mouths are cold you are in trouble. Sometimes you must put them in a carrier bag with just a little head poking out and submerge them in warm water to warm them up. Once they ‘come round’ a little you are able to give them colostrum, either by bottle or tube straight into their belly. Colostrum contains vital antibodies to set the newborns up to fight any bacteria or illnesses – mother’s first milk or ‘liquid gold’ we call it. It’s incredibly important they receive this within the first 6 hours of life or the lambs can encounter a huge range of complications. We managed to save one of the lambs, but sadly we were too late for the other two. The mother wouldn’t accept the surviving lamb back so I ended up rearing her. Her name is Gyoza and she will enter the flock as a breeding ewe. She cheered me up during the uncertainty of lockdown and it’s safe to say she became a welcome distraction for lots of our Instagram followers too – she’s quite the diva! The Little Farm Fridge Recipe of the month How to cook it... mutton This simple, slow cooked stew is perfect for a neck fillet • Serves 4 • 2 Little Farm Fridge mutton neck fillets (or even better on the bone) • 3 carrots, peeled and cut into chunks • 2 potatoes, peeled and cut into chunks Follow Zoe on Instagram @thechiefshepherdess and @thelittlefarmfridge. You can order meat online at thelittlefarmfridge.co.uk • 2 sweet potatoes, peeled and cut into chunks • 2 large brown onions • a few sprigs of rosemary • a few sprigs of thyme • 2 beef or lamb stock cubes • a generous pinch of salt and pepper 1Cut the neck into large pieces and brown everything except the potatoes in a pan with a splash of oil. 2Put it all in the slow cooker with enough water to cover and add the stock cubes. 3Leave for a few hours – the longer the better – until the stew is rich and thick. 4This dish is best served with suet dumplings (of course!) and fresh, seasonal veg. priceless-magazines.com 114
Beautifully handcrafted, thoroughly bespoke kitchens Our new Old Surrenden Manor 2020 Designer Awards Finalist showroom is now open. Please call or email to arrange a design consultation. Old Surrenden Manor, Bethersden, Ashford, Kent TN26 3DL info@collinsbespoke.com I 01233 822595 I www.collinsbespoke.com
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Wealden Times | WT226 | March 2021 | Interiors supplement inside

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