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WE VISIT the new farm shop in an old barn at Blacker Hall Farm, Calder Grove, near Wakefield. We go for the home-made sausage with Stilton and apple, dry-cured bacon, broccoli, free-range eggs and natural Swaledale cheese. It's good to have access to local produce, and regional specialities.Barbara and I love French and Mediterranean food, but when we're on holiday there we're aware that the basis of their cuisine is in simply prepared locally grown food, often bought direct from the farmers in small markets. Back home though it's not always all that easy to buy the excellent produce that's grown and reared in the local landscape. That should change thanks to outlets like this.
'The oldest recorded field name at Blacker Hall goes right back to the 1371 deed between John and Alice Dey, the owners, and Richard de Blacker the tenant. In the deed it was stated that he was to have a third part of Calfrod, which as a field was known as Calfroyds until the railway line cut if off from the farm in the late 19th century.'The book is available at the farm shop. The evidence of field names, tithe and inclosure maps, and architectural details in the old farm buildings is used alongside personal reminiscences to bring the story to life.
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In a fascinating study of the story of the farm and its occupants Jean Garthwaite traces The History of Blacker Hall back to the 14th century and beyond;
By the time we get on our walk it is dropping dark. The lights of town and city sparkle beyond the darkness of the valley. Pools of light around the filling station and public house are reflected in the canal.