Rural Retro Loves Vintage Style

Rural Distractions

2012-01-19T16:48:00.000Z

The year has hardly begun and already I am behind on my ever expanding list of things to do but there are just so many distractions!

I have lots of new stock ready to stack on the Rural Retro shelves but my attention has been diverted this week by the arrival of a ton of wood at Peartree Cottage. The log store is now full to the brim and the cats are very pleased to have a cosy well stoked stove to snooze in front of once again.

I would quite like to join the cats in front of the stove but theGALLERY is moving to a new home, so it's been all go with paintbrushes, drills, bubblewrap and crates. Anybodies guess if we will be ready for our grand opening in our new home on 2nd Feb, but I have already got a nice Shepard's Pie with Parsnip mash in mind to feed the workers on moving day. I have a feeling we are going to be in need of some comforting food after unpacking all those crates!

Ingredients

900g/2lbs large parsnips, peeled and cut into large chunks, 2 onions, sliced, 50g/2oz butter, large pinch ground cumin, 1 tbsp freshly ground coriander seeds, 1 tbsp garam masala, about 50g/2oz butter

salt and freshly ground black pepper

For the filling
2 leeks or onions, chopped, 1 carrot, diced, 3 tbsp dripping or butter, 4 Italian brown mushrooms, sliced,

450g/1lb cooked roast lamb, minced, or raw lamb mince, 1 tbsp flour, 1 tbsp tomato purée, 250ml/9 oz hot lamb or chicken stock, 1 bay leaf, 1 sprig thyme, 1 tbsp Worcestershire sauce

Preparation method
Simmer the parsnips in salted water until tender - about fifteen to twenty minutes.

While they are cooking, fry the onions in the butter over a moderate heat until soft and translucent.

Stir in the spices and continue cooking for a further two minutes, until fragrant.

Drain the parsnips. Mash them with a potato masher, stirring in the butter, salt and freshly ground black pepper, then the sliced onions. Set aside.

In a large pan, cook the chopped leeks (or onions) and the diced carrot with the dripping or butter, until they are soft and golden

Add the sliced mushrooms and cook for a further five minutes, then stir in the minced meat. Leave to cook for five minutes or so, breaking it up as necessary.

Add the flour and the tomato purée. Continue to cook, stirring regularly, for three or four minutes

Pour on the hot stock, add a bay leaf and a sprig of thyme and bring to the boil.

Turn down the heat and leave to simmer very gently for 25-30 minutes.

Preheat the oven to 190C/375F/Gas 5.

Season the filling with salt, Worcestershire sauce and a few grinds of black pepper

Scoop the mixture into a large baking dish and spoon dollops of mashed parsnip over the top. Bake for about 25 minutes until the topping is golden brown.

Recipe available at http://www.bbc.co.uk/food

Pumpkin Soup for Halloween or Bonfire Night

2011-10-27T09:44:00.000+01:00

The trees are finally turning into those lovely colours we all love at this time of year. With Halloween and Bonfire night nearly upon us, it is time to make soup!.

Ingredients
1 x 4kg/8lb 13oz pumpkin
125g/4oz butter
2 medium onions, peeled, finely chopped
1 cinnamon stick
freshly grated nutmeg
salt and freshly ground black pepper
1.7 litres/3 pints chicken stock or vegetable stock
3 tablespoons sherry

Preparation method
1.Cut the top off the pumpkin and set aside. Scoop out the seeds and fibres from the middle and discard.
2.Using a sharp knife and a spoon, carefully hollow out the pumpkin, removing the flesh and setting aside. (It is imperative that you do not cut right up to the inside of the skin or pierce it. Leave 2cm/1in of flesh all around the inside.)
3.Roughly chop the scooped-out pumpkin flesh.
4.Melt the butter in a large pan with a lid over a low heat and add the onions. Cook the onions gently for 10-15 minutes, until they are softened and golden-brown.
5.Add the pumpkin flesh, the cinnamon and nutmeg, and season, to taste, with salt and freshly ground black pepper. Increase the heat to medium and cover with the lid. Cook for 40-45 minutes, stirring occasionally to prevent the base from burning, until the pumpkin is cooked through.
6.Add the stock and bring to the boil. Remove from the heat and allow to cool slightly. Transfer the soup to a food processor in batches and blend until smooth.
7.Return the soup to the pan and bring to a low simmer and cook for a further half an hour.
8.Forty-five minutes before eating, preheat the oven to 170C/335F/Gas 3.
9.Pour the soup into the hollow pumpkin shell, add the sherry and stir to combine.
10.Place the reserved pumpkin 'lid' onto the pumpkin and place onto a large baking tray. Cook in the oven for about 45 minutes, to bring the soup up to temperature.
11.To serve, carefully remove from the oven and serve the soup in the pumpkin at the table. Ladle into bowls and serve.

Recipe available at http://www.bbcgoodfood.com/

Didn't We Have A Lovely Time?

2011-10-24T15:00:00.000+01:00

Our first Crafty Vintage Market was just fantastic - a real meeting of like minds!. We were thrilled with the number of customers that came along so thanks to everybody for supporting us on the day. There were so many lovely things on offer, it is hard to pick a favourite, but you can see some photos on the Crafty Vintage website. Here are some photos from my Rural Retro stall, I had a great day but I really must remember to take less stock next time - I have only just finished unpacking it all!

Vintage textiles, aprons and scarves

Funky Retro cocktail tray (sold)

Fab Denby Plate

Vintage finderskeepers cards (available from thegallery)

Oxfam Retro Vintage Animal 1970's Tea Towels

2011-10-18T14:58:00.019+01:00

I recently found a fabulous vintage tea towel designed for Oxfam that dates to the 1970's. It is such an iconic design that it prompted me to do some research. These amazing animal tea towels are all marked with the name of the animal followed by "a design for OXFAM" Each animal came in two different colourways. I have seen lots of the designs attributed to Belinda Lyon, but I can only find her name on 2 of the designs below. The 2 signed Belinda Lyon (Camel & Monkey) show the Oxfam logo, with a flower on the bottom left hand side.The remainder of the designs show the Oxfam logo without a flower located on the bottom right hand side, apart from Daisy Cow and the Lion which show the logo on the right with the flower. The bull design is the only one I have seen with both the left hand & right hand logo types. The designs were produced in two typical 70's zany colourways. Here are the 13 designs found so far, and I find it impossible to pick out a favourite as they are all just great! These must have been issued in several series and some designs were possibly re-issued. If anybody out there has other examples I would love to hear from you.

Vintage Oxfam tea towel - Bull in Orange

Vintage Oxfam tea towel, Camel, Blue Colourway - Signed Belinda Lyon

Vintage Oxfam tea towel, Monkey - Green Colourway - signed Belinda Lyon

Vintage Oxfam Tea Towel, Monkey - Pink Colourway signed Belinda Lyon

Vintage Oxfam Tea Towel, Giraffe - Pink Colourway, the other colour is yellow/brown

Vintage Oxfam tea Towel, Fox - Orange Colourway

Vintage Oxfam Tea Towel Fox - Purple

Vintage Oxfam Tea Towel, Daisy Cow - Pink/Blue colourway

Oxfam vintage tea towel - Daisy Cow - Pink/Orange colourway

Vintage Oxfam Tea Towel, Dandylion - Pink/Blue Colourway

Vintage Oxfam Tea Towel, Horse

Vintage Oxfam Tea Towel, Elephant - Blue/green Colourway

Vintage Oxfam Tea Towel, Elephant - Pink/Orange Colourway

Vintage Oxfam Tea Towel, Hare

Vintage Oxfam Tea Towel, Hippo - other colourway is pink/green spots

Vintage Oxfam Tea Towel, Tiger - Green/orange colourway

Oxfam vintage tea towel - Tiger purple colourway

Oxfam Vintage tea towel - Lion - red colourway

Season of mists and mellow fruitfulness

2011-09-23T10:06:00.000+01:00

Here at Pear Tree Cottage there is a grand crop of fruit and right now every container in the place is full of lovely old variety yellow eating apples. I have been busy with lots of apple recipes to turn them into something scrumtious, but may still have to resort to a roadside table with a notice begging you to "HELP YOURSELF"!!

Take a look and get misty over the very mellow woody and fruity decorated vintage goodies on the Autumn shelves this week in the online shop.

Apple flapjack crumble

1.1kg eating apples , 3-4 tbsp apricot jam, juice 1 large orange

For the crumble: 140g porridge oats, 100g plain flour, 1 tsp ground cinnamon, 100g butter, 100g light muscovado sugar, 1 tbsp golden syrup

1.Heat oven to 190C/fan 170C/gas 5. Peel, core and thinly slice the apples and mix with the jam and orange juice. Spread evenly over a buttered 1.5-litre ovenproof dish, not too deep.
2.Mix the oats, flour and cinnamon in a large bowl. Add the butter in small chunks and rub in gently. Stir in the sugar and rub in again. Drizzle over the syrup, mixing with a knife so it forms small clumps. Sprinkle evenly over the apples and bake for 30-35 mins until the juices from the apples start to bubble up. Cool for 10 mins, then serve with custard, cream or ice cream.

Classic apple chutney

Ingredients1½ kg cooking apples , peeled and diced, 750g light muscovado sugar, 500g raisins
2 medium onions , finely chopped, 2 tsp mustard seeds, 2 tsp ground ginger, 1 tsp salt, 700ml cider vinegar

Combine all the ingredients in a large, heavy saucepan. Bring the mixture to a boil over a medium heat, then simmer uncovered, stirring frequently, for 30-40 mins, or until thick and pulpy. Remove from the heat, leave to cool and transfer to sterilised, clean, dry jars and seal.

Recipies for using your Autumn fruits can be found at http://www.bbcgoodfood.com/

What Is Retro?

2011-09-16T09:22:00.000+01:00

Retro signifies looking backward. Retro style looks back with nostalgia and pays homage to the decades between the 1950s and the 1980s. Retro can be whimsical, nostalgic and kitsch and generally refers to a vintage of at least 15 or 20 years. The use of Retro style is very popular and is now found in advertising, clothes and the mass media.

1950s

Boldly patterned wallpapers and fabrics. American diner style with Formica-topped tables, and chrome bar stools was also very popular.

1960s

The 1960s saw psychedelic patterns and splashes of color. New furniture like one-piece molded or blow-up chairs arrived.

1970s

W all remember the Avocado Green bathrooms and Harvest Golds, oranges and earthy browns that dominated.

1980s

Art Deco made a come back and had a big influence on the decorating style, along with floral pastals, teal and mauve were very popular.

You can find lots of retro collectables from the 1950s 1960s or 1970s on the Rural Retro stock shelves to help complement or re-create your favourite retro look in your home.

Something Vintage for your Jam

2011-09-13T08:26:00.000+01:00

Autumn is on it's way, and it's time to .... make jam!

Ingredients:
900g fruit (blackberries, plums, raspberries or strawberries), prepared weight
900g golden granulated sugar
knob of butter

Method
1.Put the fruit into a preserving pan or large heavy-based saucepan. For blackberries, add 50ml of water and 1½ tbsp of lemon juice; for plums (halved and stoned), use 150ml of water; for strawberries, add 3 tbsp of lemon juice (no water); and for raspberries, add nothing. Bring to the boil.
2.Lower the heat. For blackberries, simmer for 15 minutes; for plums, simmer for 30-40 minutes; for raspberries, simmer for 2 minutes; for strawberries, simmer for 5 minutes. The fruit should be soft.
3.Tip in the sugar, stir over a very low heat until the sugar has completely dissolved. Raise the heat, bring to a full rolling boil, then rapidly boil blackberries for 10-12 minutes, plums for 10 minutes, raspberries for 5 minutes or strawberries for 20-25 minutes - don't stir though - until the setting point of 105C is reached.
4.Remove from the heat, skim off any excess scum, then stir a knob of butter across the surface (this helps to dissolve any remaining scum). Leave for about 15 mins so the fruit can settle. Pour into sterilised jars, label and seal.

This recipie can be found at http://www.bbcgoodfood.com/recipes/11750/angelas-flexible-jam-recipe

How about these lovely Retro collectable Hornsea Jam pots for last years jam?

On sale now in the vintage online shop

Are Our Vintage Finds Collectable or Collectible?

2011-09-10T14:53:00.000+01:00

"Collectable" is a word dear to my heart and in frequent use here at Rural Retro! An email I received has opened a debate on if this should be spelt "collectables" or "collectibles".

My trusty dog eared Oxford English dictionary which I have had since I was about 10, tells me :

collectable or collectible adj

My spellchecker seems to prefer "collectible" why is this? A search on google revealed that the viewpoint on the correct spelling very much depends if you are British or American!

Here are just a few of the viewpoints:

‘collectible’ is the noun describing an item people collect and ‘collectable’ is the appropriate adjective. So an antique book might be a ‘collectible’ or a ‘collectable item’, but it is not a ‘collectable’.

Ebay USA Review:

We have found that Collectable is the variant UK spelling of the word Collectible. But if you live in the USA and are appealing to an American audience, then the best spelling would be with the "i". Ebay spells it with the "i", as do the majority of Americans. We know the English in Britain spell it with the "a", but they also add letters to their English language such as Labour, Saviour, etc. Nothing is wrong with either, just that if you search for Collectibles in the USA, you'll spell it with an "i".

Millers Antique guide have solved this problem neatly on their website: click on the UK version and it is spelt "collectables" and if you switch to the USA version it is spelt "collectibles"

Wikipedia sums this up nicely:

Although "collectable" is the spelling listed first for the adjective by the Oxford English Dictionary and is standard spelling in British English, the dictionary observes that the "-ible" form is also valid and this has come to be the common spelling in the United States.

So now I know!

Crafty Vintage Market - Come to the vintage fair event in October

2011-09-09T12:13:00.000+01:00

Hurrah for re-cycling, upcycling and creative re-imagining!

The very first Crafty Vintage Market is being held at Lydbury North Village Hall near Bishop's Castle in Shropshire on Saturday 22nd October 2011 and will be open to the public from 10:00am to 4:00pm. Rural Retro will be there selling some great vintage goodies and upcycled finderskeepers range of cards. If you are a crafty vintage sort then blog, tweet or facebook your friends to come along if you are in the area.

Click here to visit the website and the list of vintage and craft makers who will be there to tempt you with some fab products.

Something for your vintage Elizabeth David recipies

2011-09-07T19:12:00.004+01:00

Super retro style! It looks to have been used for many Elizabeth David cookery adventures and so the inside is quite stained by exotic tasty spices but it still displays well and will continue to serve you well from oven to table, or to just display and admire.

Vintage oven dish on sale in the vintage online shop

Elizabeth David wrote eight cookery books, the first of which, Mediterranean Food, was published in 1950.When A Book of Mediterranean Food was published there was still rationing in post war Britain. She introduced readers to olive oil and garlic at a time when olive oil was only sold at the chemist's shop! She also ushered in exotic aubergines, courgettes and basil to 1960's kitchens. Dig out your vintage Elizabeth David cookery book and try something exotic ... using your Rural Retro oven dish of course!

Venison with cherry sauce recipe
1.4kg/3lb venison (preferably from the shin) , 1 sliced onion, 1 sliced carrot, fat for browning, 2 teacupfuls of water, a few dried mushrooms, pepper, plenty of herbs (no rosemary or sage), a little salt, 1 clove of garlic
a thick slice of fat ham or bacon

For the marinade
sliced onion, a chopped carrot, stick of celery, cupful of warmed olive oil, a clove or two of garlic, 2 bay leaves, thyme or marjoram, ground black pepper, a little salt, 1 tbsp crushed coriander, half a bottle of red wine, thyme or marjoram, ground black pepper, a little salt, 1 tbsp of crushed coriander seeds

For the cherry sauce
1 breakfast cupful of bottled cherries, stoned, 2 tbsp of redcurrant jelly, a scrap of black pepper, 1 tsp of wine vinegar, 2 tsp crushed coriander seeds

Preparation method
1.For a piece of venison weighing about 1.4kg/3lb (preferably from the shin of the animal, and boned) make a cooked marinade consisting of a sliced onion, a chopped carrot, a small stick of celery lightly browned in a cupful of warmed olive oil. When these have been cooking 5 minutes add a clove or two of garlic, 2 bay leaves, thyme or marjoram, ground black pepper, a little salt, and 15g/1 tbsp crushed coriander seeds. Pour a half bottle of red wine into the pan and simmer the marinade for about 15 minutes. When it has cooled, pour it over the meat.

2.Leave the venison in the marinade for 2 days. To cook the meat, take it from the marinade and free it from any pieces of vegetables sticking to it. Brown it in the hot fat, put in an earthenware pot into which it will fit without too much space to spare. In the same pan fry a sliced onion and a sliced carrot. Put these into the pot, pour over the strained marinade, add 2 teacupfuls of water, a few dried mushrooms, pepper, plenty of herbs (no rosemary or sage), a little salt, and a clove of garlic. Over the top of the venison put a thick slice of fat ham or bacon. Cover the pan with a tight-fitting lid and let the liquid just come to the boil. Thereafter let it cook very slowly, preferably in the oven for about 3½ hours.

3.While the meat is cooking prepare the cherry sauce. Take the stones out of a breakfast cupful of bottled cherries. In a small pan dissolve 30g/2 tbsp of redcurrant jelly. Add the cherries and a little of their juice, a scrap of black pepper, a 1 tsp wine vinegar, 10g/2tsp crushed coriander seeds. Simmer for 5 minutes.

4.Fifteen minutes before serving press all the liquid and the vegetables from the venison through a sieve. Keep the meat hot in its covered pan. Reduce the sauce obtained from the venison to two thirds of its volume by rapid boiling. Add it to the cherry sauce and pour the whole thing back over the meat. Cut the slice of bacon into large squares, put it round the meat, and return the pot to the oven for a few minutes.

5.The coriander seeds are important to the dish - they give an aromatic orangey flavour.

6.Brown lentils go well with stewed venison.

This Elizabeth David recipe and others is available at http://www.bbc.co.uk/food/recipes/venisonwithcherrysau_5293

Fifties Fabulosa!

2011-09-04T22:51:00.003+01:00

Diner style kitsch with formica or designer icons such as Eames, Robin Day or Arne Jacobson , everybody has their 50s favourites.

The iconic 1951 festival of Britian inspired many designs such as the "Cocktail Cherry" coat hook design, inspired by models of atoms and molecules

Here are a few fifties fabulosa items currently on sale in the online shop to get the look and add to your collection:

Fifities retro yellow roses. This coffee set will add style to your formica table top.

50's RetroVase

A fabulous set of 6 retro soup bowls and saucers in harlequin shades

Atomic 50's style coat rack - 5 green balls

vintage tea towel cushions

2011-09-03T19:18:00.000+01:00

The Rural Retro vintage tea towel "glamping & festival" cushions are a fun addition to any home style scheme.
The pillows have proved popular with customers for all sorts of locations, and a couple of the fun designs have also recently been spied sitting pretty and very much at home in Walcot Halls new showmans caravans
I have nearly sold out of the current stock, but I have some new designs in progress, so watch this space for when they arrive on the stock shelves!

I do like to be beside the seaside

2011-08-25T20:57:00.004+01:00

To me nothing sums up the seaside quite like a row of multi coloured humble dinky beach huts standing proud along the sea shore. Beach huts invoke great nostalgic memories of childhood freedom with a few friends and your bucket and spade ... not to mention quite a bit of sand in your picnic sandwiches, and being huddled up with a blanket over your knees while your mum tried to convince you the howling force 10 gale was just a bit bracing! Nowadays the little wooden cafe on the seafront where I was sometimes allowed to buy an ice cream is a stylish iconic cafe - who would have thought it?.

If you hanker after your own beach hut, or want to turn your summer room, or your Shepard's hut into your own nostalgic slice of the seaside, how about some of these salty seaside treasures to help with the transformation.

You can find the following seaside memories and more on sale in the vintage online shop

No beach hut picnic could be complete without this wonderful set of shot glasses in an equally wonderful box. I doubt the whole set has ever been out of the sideboard since it was brought back from holidays in the 1950's.

Little wooden box with jaunty yacht decoration

Lifebuoy Mirror

SOS throw us a line!

Dick Bruna

2011-08-12T17:27:00.003+01:00

I just couldn't resist this Dick Bruna design from 1972. Still Squeeks, still squeezes-what more do you want from a cow?!

This cute Dick Bruna design is on sale in the vintage online shop

Dick Bruna, born in 1927 is a living Dutch artist who has achieved worldwide fame for his simple "less is more" approach to illustrations and graphic design in books, posters postcards and prints. He is probably best known for his little rabbit character called Miffy who has appeared in many books. Dick Bruna's work has a contemporary appeal and this cute little cow from one of his designs is no exception!

Marrianne De Trey

2011-08-11T17:37:00.003+01:00

I just love Marrianne De Trey's work. She was born in London in 1913 and studied textile design at the Royal College of Art before marrying her husband Sam Haile who taught her to pot in the USA. In 1944 the couple returned to england in 1944 and after the war worked at the Sudbury pottery in Suffolk built by Mary Gibson-Horrocks.

This Marrianne De Trey dish is on sale in the vintage online shop

I think this lovely leaf shaped dish may date from the early 1970's when she was using wax resist style of decoration extensively. Her work is now much collected so gather these pieces while they are still in circulation! Below is another stylish Marrianne De Trey square dish example(sold)

Rural Retro at theGALLERY goes viral!

2011-08-01T17:05:00.001+01:00

It has been a fun few weeks getting the new online shop selling vintage or retro collectable treasure up and running, but it's finally here! In true "rural retro style" there is something for everyone, so go have a good rummage on the shelves and create your own vintage home style.