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STAINSACRE HALL : A
BRIEF HISTORY.
Situated 2 miles south of Whitby, in the
village of Stainsacre, the hall lies in 15 acres of wood and grassland. There
has been a hall on the site since 1780. The original owner was Jonathan
Sanders, whose sailmaking business made the sails for Captain Cook’s ship
Endeavour. The first building was replaced in 1880 by the present hall, which
was owned by a retired sea captain. The 11 acres of ridge and furrow fields were
farmed using local labour, which lived in a row of cottages above the hall
fields.
The bell for calling in workers at the
end of the day can still be found attached to the north gable. Up to the Second
World War the hall employed cooks, maids and gardening staff. In the 1920’s
there were 6 gardeners working at the hall.
The last private owner of the hall was
Mr Robinson in the 1950’s. Middlesbrough council bought the hall and surrounding
grounds for £4000 in 1960 and opened it as an outward-bound centre in 1962.
After being run by Teesside council and
then Cleveland County Council, the hall is once again the responsibility of
Middlesbrough Borough council and is now adapting to the needs of the 21st
century.
Article by Ian Henderson.
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STIGMA
SEEDLING CHITTING ORGANIC TENDRIL COIR MULCH HEEL FRIABLE RAKE ACID BONEMEAL
Compiled by Michelle
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Volunteer ?
ParticipAction Whitby
Would you
like to volunteer for ParticipAction and enjoy a worthwhile outdoor activity?
What is
ParticipAction Whitby?
ParticipAction is a registered charity for the Whitby area, based at Stainsacre
Hall. We use horticulture as a vehicle for therapy to provide the chance for
people with mental health needs and learning disabilities to take part in
rewarding activities, which may help them to integrate into mainstream society.
Members
work on allocated plots growing vegetables of their own choice. They also help
in the communal areas, which are providing produce for local sale.
Two
greenhouses and two polytunnels are exceptionally productive providing thousands
of plants each year!
There is
an active Committee and members and volunteers are always available to assist,
advise and learn!
A
Conservation Area has been constructed to provide a haven for birds and other
wildlife.
WHAT CAN
YOU DO?
Volunteers
are needed to work alongside members. Knowledge of gardening or horticulture
would be useful but a willingness to work with others in a supportive way is
more important.
NOT SO
KEEN ON GARDENING?
Volunteers
are needed for other activities such as Committee Work, selling plants and
decorations, fundraising and publicity. Whatever your skills, you will be very
welcome so why not come and help.
For more information contact :-
BARRIE Tel: 01947-810746
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RECIPE.
Celeriac is the very best
vegetable I have ever discovered. It is simply delicious boiled until tender and
then either mashed or pureed. It is also just as enjoyable boiled and served
alongside potatoes and carrots or mashed together with a knob of butter. The
following is a tasty recipe but of course takes a little longer to prepare.
Celeriac and potato cake.
This
makes a fine side dish for cold roast beef, slices of Parma ham, grilled cod,
haddock or mackerel. It can also be eaten as a main course on its own.
Serves 4 as
a side dish.
500g waxy
potatoes, peeled
A medium
sized celeriac, peeled
90g butter
4 cloves of
garlic peeled and thinly sliced
2 heaped
tablespoons Dijon mustard
A level
tablespoon of thyme leaves
60 ml
vegetable stock
a handful of
dill leaves.
Slice the
potatoes and celeriac so thinly you can see through them. Mix them together and
soak in cold water. Melt the butter in a metal handled, deep frying pan (one
that can go in the oven) and when it starts to bubble add the garlic and cook
slowly for five minutes, till it is soft and has perfumed the butter.
Take off the heat and stir in the
mustard, thyme leaves and a grinding of salt and pepper. Drain the potatoes and
celeriac and dry them on kitchen paper. Toss them in the mustard butter so that
they are wet all over, then loosely flatten them and pour in the stock. Cover
with a circle of greaseproof paper, then bake in the oven preheated to 190 C/gas
5 for an hour and ten minutes, until tender to the point of a knife.
Remove the greaseproof paper, turn up
the heat to 220 C / Gas 7 and bake for a further ten minutes, until coloured and
lightly crisp on the top. Tear the dill up a bit and scatter it over the top and
into the juices.
Article by Kath Wood.
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