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A Week on the Estate: Lakeside Life, Fabulous Fungi & Beautiful Beef

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At the time of writing, we’ve been enjoying a short spell of cold, calm weather and a brace of sunny afternoons in which to enjoy late snowdrops and early bumblebees. Meteorological spring arrives this weekend and the outgoing, northerly cold front will be replaced by a somewhat milder south-westerly system. We’re pleased to say that there are no disruptive storms in the short-range forecast; we’re all due a long rest from wet and wild weather.

What a busy month the Saturday Club have had! It began with sprucing-up hedgerows and picking litter (a sadly routine job) then attention turned to the parkland. The team enjoyed more than a few mindful moments taking part in both the Big Garden Birdwatch and the Big Farmland Bird Count.

A stormy winter has given us lots of fallen branches, and these were tidied and used to create shelter and habitats for wildlife. On their travels, the team found plenty of evidence of biodiversity, including weird and wonderful fungi, small flowers nobody had seen before and lots of woodlice under a rotting log. Spring is emphatically in the offing wherever we look.

Out in the fields, Louis Bray from the Lincoln Red team took pics and video of Pied Piper Darren MacDonald leading the herd a merry but very orderly dance. Our native-breed cattle have learned to associate Darren’s brightly coloured jacket with a treat of haylage at the end of a pleasant amble between paddocks.

If you happen to see him out and about with the Reds, listen out for the conversation between Darren and the cattle. When Darren calls, the herd listens and sometimes answers back. To see and hear this teamwork, browse the videos on our Facebook page HERE.

Closer to home, it’s all go at the Lake as our waterfowl pair up; it’s only a matter of time before we hear the pitter patter of tiny webbed feet. Last year, we gave South Ormsby Hall’s Lake a generation’s worth of TLC. We restored the depth from 10cm to 2m and removed 10,000 tons of silt which we’ll be using as organic fertiliser across our arable land.

This hefty job, alongside our wildlife-friendly farming practices, will make the Lake a magnet for all sorts of wildlife. Canada geese, greylag geese, mute swans, tufted ducks, herons and kingfishers are just a few of the residents and visitors we’ve snapped lately. Fingers crossed the latter will discover our kingfisher tunnels this season.

estate life

Turning from fauna to flora, if you enjoyed one of our Snowdrop Walks, you may have seen and heard about some of our charismatic trees. We know the cedar (pictured below, left) is at least 200 years old. Along with many fashionable tree species of the early 19th century, it was planted to celebrate the Anglo-Prussian victory at the Battle of Waterloo in 1815.

The English oak (below, centre) is a tad older. We believe this tree is more than 500-years old and may have been a sapling when the future Henry VIII was a stripling. This old man of the parkland has been judiciously trimmed to prevent heavy lateral growth from splitting the trunk.

Join us on a guided tour during the Lincolnshire Wolds Outdoor Festival in May to see these trees in spring fettle. Ash, Pete and the whole team have been working hard and we’ll be running an impressive total of 49 walks, all on consecutive Fridays in May (10th, 17th and 24th). You’ll get to choose from:

– The Country Walk

– The Park & Garden Tour

– The Dog Walk

– The Accessible Walk

– The Birdwatching Walk

There’ll be something for everyone and all walks will include a tasty snack and hot brew with our compliments. Look out for more details and an opportunity to book very soon. In the meantime, clean your boots, polish your binoculars and get ready to greet spring properly.

trees

Speaking of tasty snacks, we’re delighted to report that both the Lincoln Red Pasture Beef Box and the 2kg bargain pack of steak mince are back in stock and can be ordered HERE for click & collect on Saturday 9th March. We asked Housekeeper Jacqui Rhodes for her top tips on how to enjoy our very own succulent, grass-fed beef.

“I use Estate beef to provide great meals for my whole family,” said Jacqui. “The minced beef is really versatile and I like to make traditional cottage pie, meatballs with a tomato sauce, lasagne with garlic bread, chilli with rice and spaghetti Bolognese. Spag-Bol is the children’s favourite and dad’s signature dish.

“For when we fancy some comfort food in the winter months, braising beef is the perfect choice. We can make a beef casserole, a bourguignon or even a pie. A slow cooker is perfect for these dishes. In the summer, homemade burgers on the BBQ are the perfect Friday night meal.

“When I have guests and a little more time, I might go for a beef stroganoff, a wellington or a lovely steak as a treat. A Sunday roast with Yorkshire puddings and seasonal vegetables is always a winner in my house, especially with my daughter.

“My favourite joint to cook is a rib of Lincoln Red beef, but any roasting joint will make a delicious roast dinner. Of course, any leftovers from this will make delicious beef sandwiches with horseradish sauce for Monday’s packed lunch or a good old beef curry for tea.”

Thanks, Jacqui, and bon appetit!

 

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