Green as grass?

We’d like to be. Especially the lush green grass of the rolling Yorkshire Dales. When you live in a place as breathtaking as this, you realise just why it’s so important to look after the environment. At Paganum we are always looking for new ways to cut our carbon footprint and look after the place we love. Here are just some of the things we do.

On the way home passing Malham Cove, Yorkshire Dales

Keeping it local

Wherever possible we use local suppliers and producers, keeping food miles and business miles to a minimum. All our meat, poultry, game and gourmet produce is sourced from within a 30 mile radius of Paganum here in Kirkby Malham. Meat is butchered just 10 miles away in the bustling market town of Skipton, the Gateway to the Yorkshire Dales and we use local expertise for everything from web design to vehicle servicing.

“I was lucky enough to try the sausages and they are, without exaggeration the best I’ve ever had!” Local Food Advisor

Eco-friendly packaging

OK everyone knows that wool keeps you warm, but it’s also brilliant at keeping things cool because it’s a fantastic insulator. We use this 100% natural product to deliver your order of fresh Dales produce in perfect condition. Our chiller boxes are made from recycled, recyclable and bio-degradable cardboard lined with British Sheep’s Wool insulation sealed in recyclable wrapping. With an ice pack inside they have been rigorously tested to the highest food standard requirements and have been proven to keep produce at the correct temperature of below 5^oC for at least 24 hours. Other packaging is made from recycled and recyclable materials wherever possible. We’re not perfect yet, but improving all the time.

Sheep’s wool insulation – the facts

• Natural – made from 100% natural, British sheep’s wool, washed and carded
• Effective – better insulating properties than polystyrene
• Compostable – helps your plants grow
• Reusable – simply return in the postage paid envelope provided
• Versatile – excellent for lining hanging baskets and good in a wormery!

“No waste – natural sheep’s wool insulation ensures your fresh produce arrives in perfect condition.”

“Thanks again for your wonderful produce and wonderful efficiency in sending them. I’m particularly impressed with the sheep’s wool you used as insulation.” Fiona Kearns

Modern distribution

Aren’t computers wonderful! They mean we can synchronise our home and trade deliveries and plan the most effective delivery route. Plus, because we source and pack locally we are much more efficient than some larger organisations, who trundle animals and meat from one end of the country to butcher, pack and store then back again. All of which means reduced food miles and a lower carbon footprint (or hoofprint if you prefer!).

Traditional farming methods

Of course, our Dales farmers have been looking after the environment for years. Planting trees and hedgerows, keeping rare breeds for biodiversity and using natural methods of rearing animals to avoid the need for fertilisers, antibiotics and growth hormones. It’s these traditional methods that keep our animals happy and which mean that our meat tastes better.

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Jamie Oliver Saves our Bacon

A further TV Show from Jamie Oliver goes out tonight 29th January 2009 on Channel 4 at 9pm “Jamie saves our bacon” and should be worth watching.

This is a great cause highlighting Pig welfare and supporting British farmers, Jamie will be showing us what to do with some cheaper cuts of pork and highlighting the strange rules about packaging and Country of origin.

Make sure you buy British Pork, ask your butcher or supermarket before you buy and check the packet to make sure it is labeled clearly, if not complain, all meat products should be clearly labeled so you know where your food is coming from..

You can follow Jamie Oliver on Twitter

or have a look at his website which includes some recipes and you can sign up and pledge your support Jamie saves our Bacon

For further British Pork inspiration check out these other posts

• Roast Yorkshire Pork on the Eat Like a Girl Blog,
• Crispy Chinese Roast belly Pork on Food Stories,

Farmers markets take place throughout the Yorkshire Dales, here are listed a few of them:-

• Grassington Farmers Market – Village Centre – 3rd Sunday 9.30am-3pm
• Leyburn Farmers Market – Market Place – 4th Saturday 8am-3pm
• Ripon Farmers Market – Market Square – 3rd Sunday 8am-3pm
• Settle Farmers Market – Town Square – 2nd Sunday 9.30 – 3pm
• Skipton Farmers Market - Coach Street – 1st Sunday 9.30am-3pm
• Thirsk Farmers Market - Town Square – 2nd Monday 8am-3pm
• York Auction Mart – 1st and 3rd Saturday 9am-1pm

Rib Eye Steak from Paganum Farmers Market

Simple Rib-eye steak with a homemade savoury butter similar to a Maitre d’Hotel Sauce.

First buy your quality Yorkshire Dales steaks from www.paganum.co.uk, here we are using the butchers favourite Rib-eye, approx 8oz or 250g each and about an inch thick.  Always let your steak warm a little by taking out of the fridge at least half an hour before you start cooking. 

Ingredients for the Maitre d’Hotel Sauce:-

• 4oz local butter, diced and softened but not melted
• 2 tbsp chopped parsley or chives
• 1 clove garlic, crushed
• 1 tbsp lemon juice
• Dash Worcestershire sauce
• 1/2 tsp Dijon Mustard
• 1/4 tsp cayenne pepper
• salt and freshly ground black pepper

Method

Its best to make the butter a couple of hours before you need to use it so it can chill and harden in the fridge.  soften the butter and mix with the chives/parsley, garlic, lemon juice, cayenne pepper, mustard, Worcestshire sauce and black pepper & salt to taste.  Roll into a log or roll and cover with cling film and put back in the fridge to harden,  after a couple of hours you can cut coin sized pieces of the butter.

To cook the steak brush with olive oil and fresh black pepper add to a HOT heavy pan, griddle or BBQ and sear, turn over and brush the other side with oil and pepper and sear again, then reduce the heat and cook for the required time.

2-3 minutes on each side for Rare, 3-4 mins each side for Medium and for Well Done reduce the heat and cook for 8-10 minutes, the most important bit is then let your steak REST for at least 5 mins, put on a plate and cover with tin foil and rest for 5 to 10 minutes.  To finish add a couple of the coins of butter on top of the steak and allow to melt or flash under the grill quickly.

The Maitre d’Hotel Sauce sauce has parsley and the chive version is more of a savoury butter.

A little bit of information about our products, at the moment we are just supplying Yorkshire Dales Beef and Lamb, all from the Skipton, Craven, Malhamdale, Littondale, Wharfedale and Ribblesdale areas of North Yorkshire.  Our beef products include a selection of well matured, naturally reared and grass fed steaks.  All our meat is from family farms in the area.

Paganum is all about changing people’s perceptions as well as enthusing their taste buds with quality.

Our aim is to create an online farmers market supplying only quality gourmet produce sourced from the Yorkshire Dales.

There seems to be this notion that traditional country produce can only be enjoyed by people living in the country, and town and city people must go to the supermarket and be slaves to mass-produced convenience.  This is not the case. Through Paganum, consumers and restauranteurs who care deeply about food they serve can benefit from higher quality and often cheaper prices than the untraceable supermarket ingredients.