Next Monday sees the start of #manxmarch2022, the week when we are challenged to eat only food that is fresh, sustainable and, most importantly, locally produced.

When Stuart and Ruth Meade started Manx March in 2020, it coincided with the start of the first lockdown. What might have stopped the initiative in its tracks actually became a time which brought home to everyone how important it was to support the island’s food industry. Empty supermarket shelves saw people seeking out local suppliers, and those needing home deliveries when Tesco slots became unavailable, looked to local companies to drop off their food essentials.

The Isle of Man Government has always seen the value of our food sector to the local economy, but now it has added food security to its lists of aims in its recently published Our Island Plan.

Ruth agrees that food security is a ‘massive’ issue. She says: ‘I think that’s the main thing for me personally, not just food made in the Isle of Man but checking the ingredients are grown in the Isle of Man, otherwise you’re still relying on imports and it makes you more vulnerable.’

With prices rising in many areas, Manx March in 2022 has the theme of affordability.

Ruth Meade says: ‘This year we are highlighting doing it on a budget as we know a lot of people are under financial pressure at the moment. There are some fantastic Manx products but people think they can’t afford them. So we’re asking for help from our Manx Marchers on our Facebook page #manxmarch2022.’

Choosing this particular week in March to eat fresh and local, when there is not a huge amount of choice, was deliberate on Stuart and Ruth’s part.

Their feeling was that if we can do it this week then we can certainly do it in the summer weeks when the shelves are bursting with local produce.

Ruth and Stuart are based at Red Mie Farm, in Ballaugh, they either grow or produce nearly everything they need to live on, with Loaghtan sheep, a large flock of hens and a polytunnel where they grew all the chillies for the the Hot Chilli Eating contest at last year’s Food & Drink Festival.

Ruth says the polytunnel is getting going again now for this year: with 20 more varieties of chillies, all grown from seed, as well as tomatoes, cucumbers and aubergines.

Outside they are growing cabbages, cauliflowers, leeks, parsnips and onions.

Ruth says: ‘We have a small number of subscribers to our veg boxes but we are going to over produce so that we can still supply other customers on an ad hoc basis. We also supply eggs and Loaghtan meat.’

Ruth also runs poultry keeping courses and can supply laying hens to anyone wanting to enjoy their own freshly laid hens’ eggs.

How to do Manx

March on a budget

Ruth says: ‘This year we are focusing on everyday meals on a budget and will be seeing how far we can stretch our Manx pound because many folk have had an incredibly tough few years. We will be having a look about and sharing our discoveries.’

As ever, cooking from scratch will save money and that is not always easy.

Ruth says: ‘We understand there are time constraints for people so hopefully we can highlight how to make it a bit more efficient.’

One user recently posted on the page, saying: ‘I’d love to join in with #manxmarch but looking at the prices in here I don’t know how I’m going to feed a family of four on a budget. Does anybody already do this, can I get some advice, please?’

The #manxmarcher 2022 Facebook page has nearly 4,000 members and they flocked to offer ideas and suggestions.

Annabel Flo Gentry, who operates Flo the Coffee Van, said: ‘I manage ok by using the St Mark’s honesty farm shop and doing big soups and stews. I tend not to buy meat or fish for every meal.

‘Stock cubes and the odd flavour shaker (like a peri peri or an Italian) are the biggest expense. Carrot, leeks and onions are a winner as any starter soup. Then any red lentil or yellow split pea to thicken.

‘Baked potatoes with any topping - cheesey beans are a winner here too. And a big sack of spuds will last 2-3 months in our house.’

Lots of people, especially those with families, also recommended buying a large sack of potatoes, for jacket, mash, chips, pie toppings and gratins. You can also buy large bags of Manx potatoes from named farms at Robinson’s at Ballapaddag and at the Jurby farm shop.

Local free range eggs are another winner: Coole Girls and Close Leece Farm are available at a number of shops around the island.

Omelettes, two eggs per person, make a reasonably priced meal with whatever filling you like - how about Manx onions and IOM Creamery Mature Cheddar? Serve with a bag of Staarvey Farm organically grown salad leaves, which are now back in Shoprite and Robinson’s, or a winter slaw with local carrot, cabbage and beetroot, with Staarvey Farm Raspberry vinegar in place of mayo.

Poached eggs make a good basis for a tasty brunch with Manx bacon and Noa seeded bread.

Several people recommended butchers W E Teare’s in Ramsey and Lee Mayers in Kirk Michael, both of whom do good value meat packs.

Lee told us: ‘We have amazing offers on Manx produce with new offers each week and I’m also looking at putting a Manx meat pack together to run for Manx March too.’

Even if you can’t make everything, you can always start somewhere with a few changes. Just paying more attention to where the food you are buying has come from and consciously thinking ‘Manx’ when you go shopping will make a big difference.