Spotlight on 185 Hope
185 Hope is a market garden and farm shop owned by Gavin Williams and Angela Penman since 2003 – 20 years ago!
Gavin and Angela originally had market gardens and a farm shop established by Gavin’s family on Main Rd Stoke near Placemakers. When industry started to expand, they bought land at 185 Main Rd Hope and relocated everything to there, including glasshouses.
They saw a niche where people wanted to shop for good quality, locally grown fruit and vegetables. The farm shop has grown from strength to strength and is the worst kept secret amongst locals who want t
o buy locally grown quality fruit and veggies at great prices.
You simply arrive at 185, located at 185 Main Rd Hope with plenty of parking available, pick up a wheelbarrow (no fancy trolleys here!!) and peruse the fantastic array of locally grown veggies available. At certain times of the year, you can go and pick your own, or fill your own bucket or bag with succulent already picked tomatoes, onions, or other pickling ingredients.
Our staff at Savage & Savage enjoy shopping at 185 and some of us source all the ingredients for some lovely preserves each year. The shop is open Fridays till 4.30pm all year around and in peak season – December-April – 9am-5pm Weekdays.
Take this great opportunity to support locally grown produce employing many local people. Check out their Facebook page. PYO@185Hope
Karin has given us her favourite (and easy) pickling recipe for Pickled Zucchini. It is delicious!!!
Karin’s Pickled Zucchini
6 medium – large Zucchini – sliced to about 4-6mm thick. I use a small mandolin. 
Good handful of plain salt
2 tsp yellow mustard seeds
150ml White vinegar
3/4 C Caster sugar
1/4 C Red Wine Vinegar
1/4 tsp ground Turmeric powder
Slice the Zucchini and place in a colander and mix the salt through thoroughly. Leave for 30 – 60 mins. Have a glass of wine.
Rinse off salt and pat dry, then squeeze as much water as you possibly can out of the zucchini. A muslin cloth works well or just an old teatowel. Pack the squeezed zucchini into sterilised jars (about 3 or 4 peanut butter size).
Put a small pot on to warm and add the mustard seeds and dry-fry until they just start to pop. Quickly add the vinegars, sugar and turmeric and bring to the boil. Pour hot liquid into the jars over the squeezed zucchini right to the brim and put the lid on. Leave for a couple of weeks. I use these in salads, sandwiches, cheese boards and platters. Always a big hit!!!
Have another wine….
