Why Rainbows are Important

Spare a thought for your poor old liver, who might have had a hard time this Christmas. It’s your biggest detoxifying organ, and to do its job properly it needs a solid supply of minerals, vitamins and antioxidants to function well.

You don’t need to go on a major detox diet after Christmas to start feeling better – just by eating organically you’re helping your body jumpstart into doing what it does best – keeping you healthy, happy and balanced.

One way of ensuring that you’re giving your body everything that it needs is to remember this golden rule – always put a rainbow on your plate.  Coloured vegetables contain different nutrients, all of which are important to your  body. By including vegetables of every colour in to your meals, you’re ensuring that you’re giving your body everything it needs to be at it’s best.

Instead of resorting to the same recipes or choosing the same ‘safe’ fruits and vegetables this January, why not start to experiment with the fresh produce that you’re eating? Below are a list of key colours and vegetables, along with their health benefits, to get you on your way.

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Green Veg

Why not try… Broccoli, leafy greens such as spinach, kale and chard, celery, cabbage, avocado, kiwi fruit, romanesco cauliflower, leeks, runner beans or peas?

Health benefits:  Green veg is great for your skin and hair!  Vegetables such leafies (especially kale) are rich in calcium, which ensures strong teeth and bones. Antioxidants such as vitamin C and lutein are great for maintaining healthy eyes and sight, as well as aiding in preventing muscular degeneration.

 

Red and Purple Veg

Why not try… Tomatoes, red peppers, cherries, beetroot, purple cabbage, purple kale, purple sprouting broccoli, aubergine, red onion, purple carrots or strawberries?

Health Benefits:  Red wine is said to be good for your heart because it contains an antioxidant, called resveratrol, which can boost your health. The purple pigment in all of these fruits and vegetables contains resveratrol and flavonoids which can help decrease blood pressure by helping to relax the arterial walls, thereby decreasing the pressure in the arteries and allowing better circulation.

In addition to reducing heart disease risk, antioxidants in foods like those listed above can reduce the risk of certain cancers, like colon and prostate cancer.

 

Yellows and Orange Veg

Why not try…Squash, bananas, swede, carrots, apples and pears, citrus fruits, yellow and orange peppers or golden beetroot?

Health benefits: Citrus is probably best-known for containing Vitamin C, which boosts the immune system and can protect your body from disease. But that’s not all that the vitamin is good for—it also promotes healthy skin and vision, and protects against heart disease and prenatal health problems. They also contain beta-carotene, which is excellent for maintaining eyesight.

 

White Veg

Why not try…Potatoes, garlic, mushrooms, white cabbage, celeriac, turnips, cauliflower, bok choy or onions?

Health benefits: When making the rainbow on your plate, don’t forget the more neutral shades! White coloured vegetables are nutritional powerhouses, containing nutrients like magnesium, fibre and potassium that are often lacking in many of our diets.

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There are so many vegetables out there for you to try – as long as you reach for the rainbow, you can try every combination under the sun and still get everything that your body needs to perform at its best! Experimenting with new foods and cooking techniques can be extremely rewarding, especially if you know that the end result is a far healthier lifestyle for you and your family.

To see the full rainbow range of organic vegetables that we have on offer at the moment, please visit our website!

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We’re Backing British Farming, and it’s Exciting!

Today is Back British Farming day!  Did you know that UK food self-sufficiency is now just 61% – down from 75% in 1991?  The campaign by countryside magazine highlights acres of reasons why British farming deserves your support, as well as offering you the chance to make a real difference.

The day coincides with the week that we took part in Go! Organic –  a London-based festival encouraging people to take part in organic living. We built and constructed a pop-up farm shop for the people of London, at which we showcased five of our key British growers.

The event was a huge success, with people lining up to buy our produce! We were very proud to be able to shout about the growers  – Sunshine & Green, Cherry Gardens, Tablehurst Farm, Dynamic Organics and Sweet Apples Orchard. Daniel from Orchard Farm’s eggs also went down a storm.  We had several comments on the quality of our produce, with some people even asking if it was real – the ultimate compliment.

We pride ourselves on our growers and the quality of our produce and our British farmers who are working hard to enhance the British countryside, protect the environment, maintain habitats for native plants and animals and support wildlife species. Whether it’s helping birds get through the winter months by putting down seed, establishing woodlands and hedgerows to create habitat for animals or planting fields of pollen and nectar rich flower mixes to feed bees and butterflies, British farmers are taking action every day.

Our growers take real pride in the land that they grow on, and try to encourage and enhance wildlife every step of the way. For example, Jonathan at Cherry Gardens Farm collects fallen apples over the summer and stores them until the winter, when he puts them out for the birds that may be struggling with the frozen ground, and Blueberry Bob in Horsham practises biannual thinning and coppicing of  woodland on the farm, which has encouraged flora and shrubs such as bluebells, narcissi and snowdrops, buddleia and elder and has recently received a forestry commission grant for coppicing regeneration.

With the spirit of buying British in mind – it’s time to introduce our new line of BRITISH GROWN pulses and grains! We’ve started stocking Hodmedod’s, who specialise in British grown chick peas, spelt grain, lentils, and – for the first time – British grown Quinoa. We’re very excited to have them on board, and are hoping that you can revolutionise your cupboards and eat more of these protein-based little treasures, safe in the knowledge that they’ve come from a local grower with a transparent food chain.

Buying British has never been more important. With climate change, rising diet-related ill-health and widespread declines in our wildlife, the need to produce healthy food, cut food miles and protect our wildlife is getting more important. Choosing how we eat is a simple but powerful form of direct action:

 

1.BUY BRITISH

  • Buy British food with a transparent supply chain – so you know the journey that your food has taken to get to your table. This way you can ensure that your food is of the highest quality, and that the farmer who grew it has been cut a fair deal.

 

2. EAT WITH THE SEASONS

  • You can check out the Great British Larderto find out when British fruit and veg are at their best. It’s important to eat seasonal produce because that allows you to buy British all year round. This cuts food miles and guarantees that your food has come from a place of quality.


3. CARE FOR THE COUNTRYSIDE

  • British farmers are custodians of around 75% of the British countryside. It’s important that we too take responsibility for it too.  Whilst out enjoying the countryside, make sure you take your litter home, follow the countryside code, and if out with your four legged friends, keep them on a lead around livestock and pick up after them.


At Greener Greens we take pride in our growers. All of them are independent, certified organic or biodynamic, and take great pride in their produce. This shows in the quality of the produce in our boxes that we send out weekly. The farms that we collect from all take great steps to preserve and encourage their natural environments and habitats. If you shop with us, you can guarantee that you’re backing British farming.

Recipe: Pesto Spaghetti with Tofu

In this hot weather we don’t really want to spend time cooking! We’ve come up with a great simple recipe for your dinner – homemade pesto with spaghetti or tagliatelle and optional tofu. It works wonderfully with a tomato & red onion salad.  It’s really quick and easy to make and basil is one of the healthiest of the herbs!

Make the Pesto:

2 cloves garlic

1/2 handful of pine nuts

50g basil

parmesan cheese to taste

Put the garlic and pine nuts in a food processor and chop them.  Then add the basil leaves (no stalks) and do a short burst so that the leaves are chopped, but not too finely.  Add some water to emulsify, give the processor a burst and then add grated parmesan cheese. Give the processor a burst and finally drizzle in a small amount of olive oil while the food processor is on.

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For the Pasta:

2 Courgettes, cut lengthways

250g spaghetti or linguine

150g tofu, cut into small cubes

Meanwhile, bring a saucepan of water to the boil and add the spaghetti along with the courgettes cut lenghtways. simmer until pasta is just done. If you’re using tofu, heat up a frying pan with olive oil and cook until slightly brown. Add half of the pesto to the pan to warm up, then add pasta and courgettes and season.  When warmed through turn onto plate and top with remaining pesto.

At the moment we have particularly gorgeous basil from Kent. Why not add it as an extra to your box?

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Potatoes – Where on Earth do They Come From?

The boycotting of products is a very popular way for consumers to punish or protest against a person, company or place. There are countless lists of things that we shouldn’t be buying, each list punishing a different organisation or opposing a different cause.

One particular item on a particular list that I read recently was Israeli potatoes. Apparently our supermarkets in the UK sell them.  I find this to be a bit bewildering, since there are thousands of tonnes of potatoes sitting in stores on farms across the UK. Why on earth do we need to be buying potatoes from the other side of the planet?

I have recently started taking part in gleans. They involve going to farms at which the harvests have already taken place and ‘gleaning’ the remaining crops. These are then taken to charities and organisations that distribute the produce to those that need it. I personally have spent hours and hours sifting through huge crates of potatoes which have been rejected by supermarkets for being too small or the wrong shape. All of these potatoes are perfectly edible, they just don’t look the part.

The reason that there is a call for the boycott of Israeli potatoes is almost irrelevant when  you realise that there are plenty of potatoes right here, probably within mere miles of nearly every house in the UK. The reason we should be boycotting the potatoes grown in Israel is because of the excessive food miles and the lack of support for our local farms, which depend so heavily on their communities supporting the local economy.

At the moment, Sainsbury’s are selling Maris Piper potatoes as well as ‘everyday’ organic potatoes from Israel, whilst Waitrose and even Asda are selling potatoes grown in the UK at similar or cheaper prices, proving that importing the produce is wholly unnecessary. To really support UK producers though, it’s worth buying from your local independent businesses and growers to ensure that the money you’re spending ends up in the right hands.

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“I Can Get This Cheaper at Sainsbury’s”

This weekend two things happened – firstly, Tesco announced that it was going to merge with French supermarket chain Carrefour as part of a ‘strategic alliance’ to cut prices and become more of a force when buying from global producers. Secondly, the French organisation The Food Assembly sent an email to its UK members to let us know that they were pulling out of the United Kingdom to focus on their more successful assemblies across Europe.

These two occurrences are on entirely separate scales in terms of size – and for that reason the connection between the two may not be all that obvious. But the connection is there, and it is becoming increasingly common to hear of the big businesses and corporations going from strength to strength whilst small independents and high streets seem to be operating at an ever-worsening decline.

In July 2014  The Food Assembly launched in the UK, enabling the general public to purchase high-quality food while supporting small-scale producers who create jobs and foster social well-being.  Each Food Assembly is an independent and local project while remaining part of The Food Assembly collective. It is the local farmers and foodmakers and a unique community spirit that keeps the network alive.

Unfortunately, The Food Assembly business model that works so well across the rest of Europe just doesn’t work here. In fact, when the UK opened more Food Assemblies we actually bought down the average business volume per collection. Basically, we just didn’t have enough public interest in our Food Assemblies.
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There are many contributing factors to this. The main one is that small businesses just can’t compete with the cheap prices that supermarkets can offer. Small independent businesses like Greener Greens buy their ingredients, produce and stock at a fair price from reliable and ethical growers whilst supermarkets can squeeze farmers and suppliers as much as they like to get their prices lower and lower. Despite the fact that these prices cripple growers and producers, customers still buy into the lie of cheap food. As a small independent business who sell fresh produce that has been bought at a fair price, we see this first hand. All too often at markets we are asked “why is this so expensive?” or told that “I can get this cheaper at Sainsbury’s”.   Supermarkets are all too happy to sacrifice their growers and suppliers to ensure that people still buy their products – all too often compromising quality for cost. For as long as this happens, organisations that focus on community will never be able to thrive. The reason why the Food Assembly works so well in the rest of Europe is because many European countries recognise the importance of their local farmers and their community. Even supermarkets in Europe tend to sell local produce in each of their stores – because that’s what the consumers want.

 

So, as Tesco and Carrefour try to use their joint buying power to cut costs and offer lower prices to customers (as a reaction to Sainsbury’s and Asda merging to do the same thing to their suppliers), please remember that there are consequences to these actions.  Growers will continue to suffer, organisations like the Food Assembly will continue to disappear. Without local businesses and organisations there isn’t a community, and without community we really don’t have very much at all.

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We’d like to thank Jane of Woking & Guildford Food Assemblies for all of the enthusiasm and passion, not to mention the hard work, that she has put into organising and running both events. We at Greener Greens have had a wonderful experience with the Food Assembly, and hope to be able to keep providing their members with organic fresh produce in the future.

A Surrey Kitchen Recipe: Chicken and Mange Tout Stir Fry

We recently got in touch with Emma, a fabulous set-taught chef who runs the blog Surrey Kitchen. We asked her to create a recipe for the summer from some produce that we sent her. We were lucky enough to get two recipes back! The last one was a gorgeous vegetarian asparagus frittata.
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This time we’ve got a great recipe for a chicken stir-fry. Remember, if you’re vegetarian you can replace the chicken with soya products or go on ahead without it.  This recipe is wonderfully quick, making it a perfect one for a manic work or school night.

Chicken and Mange Tout Stir Fry

 

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Emma says:

“Chicken stir-fry is very quick, healthy, easy to make and relatively low cost.  The  beautiful Magetout or snow pea/snap pea from Greener Greens are low calorie, high in vitamin C, Vitamin A and K and prevents against a host of diseases from cancer to heart disease and even depression.  Carrots are a wonderful source of beta-carotene, fibre, vitamin K, potassium and antioxidants.  A perfect dish to enjoy this summer in your garden with a glass of something cold.”
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Serves 2-3

Cooking time: 20 minutes

Ingredients

1 tablespoon olive oil

1 onion chopped

2 cloves garlic, minced

½ teaspoon fresh ginger

2 tablespoons oyster sauce

A splash soy sauce

Salt and pepper

2 chicken breasts

2 carrots sliced into thin strips

200g mangetout

1 large Portobello mushroom chopped

Coriander to garnish

 

Preparation Method:

 

1) Heat the oil in a large frying pan and fry the chicken for 5-6 minutes or until browned.

2) Add the onion, carrot, mangetout and mushrooms and fry for a further 4-5 minutes, stirring occasionally.

3) Add the chopped garlic, soy sauce, oyster sauce and season with salt and pepper.

 

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That’s it, simple yet incredibly effective. Please let us know what you think, and for more recipes visit Emma’s blog – Surrey Kitchen.

 

A Surrey Kitchen Recipe: Asparagus and Bok-Choy Frittata

We recently got in touch with Emma, a fabulous set-taught chef who runs the blog Surrey Kitchen. We asked her to create a recipe for the summer from some produce that we sent her. She came back with not one, but two brilliant recipes!  We’ll be keeping the second one from you for another week or so, but in the mean time here’s a great recipe for Asparagus and Bok-Choy Frittata. 

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Asparagus and Bok-Choy Frittata

Emma says:
“I adore Italian/Spanish Frittata but you do not need to limit yourself to traditional ingredients like onion, red pepper, garlic and cheese.  Here is a frittata with the Asian flavours of Bak Choy, grated ginger and asparagus for something a little different this summer.  Perfect for lunch in the garden or packed up in a tupperware box for a picnic with friends and family.”
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Ingredients

 

2 tablespoons cooking oil

1 teaspoon grated fresh ginger

1 clove garlic, minced

1 pinch paprika

1 small head bok choy, cut into 1-inch pieces

¾ pound asparagus, tough ends snapped off and discarded, spears cut into 1-inch pieces

¾ teaspoon salt

¾ teaspoon pepper

9 eggs, beaten to mix

¼ teaspoon fresh ground black pepper

 

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Preparation Method:

 

1) Preheat oven to 325 F/165C. In a medium cast iron or ovenproof non-stick frying pan, heat the oil over moderate heat.

2) Add the ginger, garlic, paprika and cook, stirring, until fragrant (approx. 30 seconds).

3) Add the bok choy and cook stirring, until the leaves wilt, about 2 minutes.

4) Add the asparagus, salt and pepper and continue to cook, stirring occasionally, until the vegetables are almost tender (approx. 3 minutes more).

5) Evenly distribute the vegetables in the pan and then add the eggs and a touch of remaining salt and pepper.

6) Cook the frittata, without stirring, until the edges start to set, about 2 minutes.

7) Put the frittata in the oven and bake until firm, about 25 minutes. Drizzle the sesame oil over the top.

 

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That’s it, simple yet incredibly effective. We’ll be posting up Emma’s second recipe next week, which leaves you plenty of time to try this one! For more recipes visit Emma’s blog – Surrey Kitchen.

Paprika is used in this recipe. It is an anti-oxidant spice that really helps to fight disease. It’s a nice little addition to any recipe – find out more health benefits of herbs and spices on our previous blog post.

 

Herbs – The Spice of Life

The use of herbs dates back to early humans. Early civilisations wrapped meat in the leaves of bushes, accidentally discovering that this enhanced the taste of the meat, as did certain nuts, seeds, berries – and even bark. Our chief supplier of herbs & spices – Steenbergs Organics are passionate about them. And so they should be! Spices not only take your meals to the next level, they’re also brilliant for your body.

Arab traders were the first to introduce spices into Europe. Realizing that they controlled a commodity in great demand, the traders kept their sources of supply secret and made up fantastic tales of the dangers involved in obtaining spices.  Today, spices are used in almost everything we eat, and costs are relatively low. It is hard to imagine that these fragrant bits of leaves, seeds, and bark were once so coveted and costly. For centuries wars were waged, new lands discovered, and the earth circled, all in the quest of spices. However, many of the spices have properties as well as their culinary uses. For example, research has shown that turmeric is full of antioxidant and anti-inflammatory properties and horseradish contains substances known as phytochemicals, which possess properties that mimic the ability of antioxidants which give a boost to the immune system in our bodies. Herbs and Spices have antibacterial and antiviral properties and many are high in B-vitamins and trace minerals.  Most herbs and spices also contain more disease-fighting antioxidants than fruits and vegetables.

 

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Spices are the buds, bark, roots, berries and aromatic seeds that are harvested for use in flavouring cooking. Herbs are the fragrant leaves of plants. Even the tiny filaments of saffron are referred to as a spice. (Saffron is the stigma which is hand plucked from a small mauve crocus native to Kashmir – hence its expense.) Most spices are grown in the tropical regions of the world, with some thriving in the cool misty highlands. Many of the seed spices come from more temperate areas, such as coriander seed, which is grown in Northern India, Africa and Eastern Europe.

The majority of spices are still harvested in the way they have been for centuries, by hand! Most of the developments in the spice industry have been with respect to growing and post-harvest treatment such as grading and cleaning.

Below are a few of our key herbs and the health-benefitting properties that they have:

 

Cinnamon

Cinnamon has the highest antioxidant value of any spice. It has been shown to reduce inflammation and lower blood sugar and blood pressure. Cinnamon has also been used to alleviate nausea. It provides manganese, iron and calcium. It can help extend the life of foods, along with nutmeg and orange.

Whilst cinnamon is most commonly used in baking and we tend to overdose on it at Christmas time, it can also be used in savoury dishes. Try adding it to a white sauce in a lasagna, pumpkin soup or even curry.

 

Basil

Basil is brilliant in everything from salads to soups. It has anti-inflammatory and antiviral properties and can help prevent arthritis. It has been used in digestive disorders and is being studied for its anti-cancer properties. Though commonly used in Italian cooking, Basil is a versatile herb that can be added to practically anything.

 

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Paprika

Recently, it’s been found that paprika not only helps your body fight inflammation and disease in general, but it may even have specific targeting to prevent and fight autoimmune conditions and certain cancers. Paprika also boosts your daily intake of vitamin E. Each tablespoon provides 2 milligrams of vitamin E, or 13 percent of the recommended daily intake. Vitamin E helps control blood clot formation and promotes healthy blood vessel function, and also serves as an antioxidant. Paprika is also an excellent source of iron.

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Turmeric

Turmeric is a common ingredient in Indian foods, and a great addition to soups. It contains Curcumin, a cancer-fighting compound. It is best known for its ability to reduce inflammation and improve joints. If you are struggling with inflammation, you can grate a small amount and eat it raw. You’ll notice the effects fairly quickly. Try adding turmeric to your daily cooking – only a small amount will make a big difference!

 

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Garlic

In our opinions, garlic is a cupboard essential. Fresh cloves are always best, but powdered, minced and granulated forms provide excellent flavour. Studies show that just 2 fresh cloves a week provide anti-cancer benefits.

 

Dill

Dill has antibacterial properties but is most known for its stomach settling ability (ever wonder why pregnant women crave pickles?). It contains a variety of nutrients but loses most when heated to high temperatures. For this reason, it is best used in uncooked recipes or in foods cooked at low temperatures. It is a great addition to any type of fish, to dips and dressings, to omelettes or to poultry dishes.

Cayenne

Cayenne has many health benefits and can improve the absorption of other nutrients in foods. It has been shown to increase circulation and reduce the risk of heart problems. It  is also a great addition to many foods. In small amounts, it can be added to practically any dish, meat, vegetable or sauce. As tolerance to the spicy flavor increases, the amount added can be increased also.

 

Mint

Mint has traditionally been used to calm digestive troubles and to reduce nausea. Many people enjoy a tea made from peppermint or spearmint leaves, and the volatile oils in both have been used in breath fresheners, toothpastes and chewing gum. Externally, the oil or tea can be used to repel mosquitos.

 

Oregano

Oregano is a common ingredient in Italian and Greek cuisine. Oregano (and it’s milder cousin, Marjoram) are antiviral, antibacterial, anticancer and antibiotic. It is extremely high in antioxidants and has demonstrated antimicrobial properties against food-borne pathogens like Listeria. Its oil and leaves are used medicinally in treatment of cough, fever, congestion, body ache and illness. Combined with basil, garlic, marjoram, thyme and rosemary, it creates a potent antiviral, anti bacterial, antimicrobial and cancer fighting seasoning blend. It can also be sprinkled on any kind of savory foods. A couple of teaspoons added to a soup will help recovery from illness.

 

Cumin

The second most used herb in the world after black pepper, cumin provides a distinct and pleasant taste. Cumin has antimicrobial properties and has been used to reduce flatulence. It is a wonderful addition to curry powder or to flavor Mexican or Middle Eastern dishes.

 

Curry Powder

Curry powder can have a wide variety of ingredients, but often contains turmeric, coriander, cumin, cinnamon, mustard powder, cayenne, ginger, garlic, nutmeg, fenugreek and a wide variety of peppers. With all these ingredients it has an amazing range of beneficial properties. Curry is an acquired taste, but can be added to meats, stir frys, soups and stews.

 

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Rosemary

If you’ve had rosemary it was likely on a lamb dish, but its uses are much more varied. It has a high concentration of the antioxidant carnosol and research shows it may have benefits in cancer treatment and healthy digestion and use of cholesterol. It has a pine/lemony scent and it can be used in soap making due to its smell and ability to fight aging by rejuvenating the small blood vessels under the skin. If you aren’t ready to jump into soap-making just yet… try it on meat dishes, in soups or with vegetables. Water boiled with Rosemary can be used as an antiseptic.

 

Thyme

Thyme contains thymol, a potent antioxidant (and also the potent ingredient in Listerine mouthwash). Water boiled with thyme can be used in homemade spray cleaners and or can be added to bathwater for treatment of wounds. Thyme water can be swished around the mouth for gum infections or for the healing of wounds from teeth removal. Thyme tea can also be taken internally during illness to speed recovery. In foods, it is often used in French cooking (an ingredient in Herbs de Provence) and Italian. Add to any baked dishes at the beginning of cooking, as it slowly releases its benefits.

Once you have a basic understanding of the various spice flavours and how they complement different foods, you can use your own creativity and taste instincts to experiment with a whole range of combinations. Being adventurous with spices can make cooking fun! To see our full Steenbergs range, visit our website.

 

 

 

 

 

 

We’re Happy Campers!

I’ve spent all of this week camping in the New Forest, fairly near Beaulieu. Whilst this blog isn’t strictly about organic farming – or even food – it’s nice to share the amazing things that I saw whilst there.

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We predominantly went to find birds, of which we found many out on the heaths within the forest.  Amongst the birds we saw were stonechats, wood larks, meadow pipits, goldfinch, cuckoos, buzzards and – the most beautiful bird in the world in my opinion – lapwings.   We were very lucky to be camping in a nightjar spot. Nightjars are nocturnal birds and can be seen hawking for food at dusk and dawn. With pointed wings and a long tails their shape is similar to a kestrel or cuckoo. Their grey-brown plumage provides ideal camouflage in the daytime which is important – as they nest on the ground. To be able to hear, let alone see a nightjar is a pretty magical thing. We were lucky enough to do both!  You can listen to a recording I made of the male churring on the video below.  I find it quite haunting – especially when you’re standing in the middle of an open heath alone at night!

We also saw plenty of common spotted orchids, which are really lovely and were growing in abundance all over the heath.

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We ventured out to Brownsea Island for a day where we were delighted to find this guy, we called him Helix:

We saw black-tailed godwits, redshank, sandwich terns, great tits, wrens and many other little delights on the island, as well as these baby black-headed gulls. I took the photograph through the binoculars, it’s not some fancy filter:

The mesh is there to stop deer wading into the water and eating the plants on the islands where the gulls and terns are nesting – crushing the nests underfoot as they do so.

And then of course we saw the baby horses and donkeys which are everywhere in the New Forest. They were an absolute delight.

Having just started birdwatching, I can tell you that it’s one of my favouritest things to do. It’s good for your mind, and being outside and interacting with our wildlife really makes you appreciate what we have, and what Greener Greens as a business are trying to protect. The Wildlife Trust are currently running a ‘30 Days Wild‘ campaign designed to encourage people to go outside and interact with nature every day for a month – any thing that you can do in an average working day to bring a little nature into your life. It can take a few seconds, a few minutes, or if you lose yourself completely, a few hours. Give it a go!