Wild food foraging with Nick Weston of Tree House Diaries fame, while on site at the Firle Campground. Nick took us on a stroll through the countryside, pointing out edible and non edible vegetation. We gathered a load of Nettle and Elderberries, then returned to the outdoor kitchen to whip up a batch of Nettle Pesto with flatbread, and an Elderberry fool.
A bag of Growing Communities Organic Salad Leaves with Blanched Sweet Potato, Clementine segments, Toasted Sunflower seeds and a Brown Rice Vinegar, Honey and Mustard Dressing.
A delicious Lamb Tagine, made with Organic Lamb from the Stoke Newington Farmers Market, Chickpeas, Prunes, Homegrown Carrots & Zucchini, Raz el Hanout, Turmeric, Garlic, Onions, Lemon, Tomato Paste and Harissa. Served with Couscous and a Yoghurt, Mint & Garlic Dressing.
Don’t you find Organic Vegetables have much more personality? These babies, plucked from my garden, may betray the limits of my gardening expertise… but they also do give a real sense of character.
Zucchini flowers, fresh from the garden, in a bowl of tempura batter made with plain White Flour, a pinch of Salt, Sparkling Water and some Green Nori Sprinkles.
The final plate: Sushi, Zucchini and Zucchini Flower Tempura; Quinoa Salad with Broccoli; Warm Okra Salad with Potatoes, Tomatoes, Garlic and Red Onions; Organic Mixed Leaf Salad with Pink Grapefruit and a Balsamic dressing. A choice of Organic Mayonaise or Shoyu, Mirin & Ginger dipping sauce for the tempura.
Fresh from the garden. Nothing better. These babies were blanched, and chopped into some leftover Quinoa Salad to freshen it up.
An impromptu, collaborative lunch with flatmate Ollie. A simple Tomato and Fresh Basil pasta dish augmented with some Sauteed Zucchini, fresh from the garden. Topped off with Smoked Bacon and Parmesan.
A dish pucked from Stevie Parle’s delightful ‘Real Food from Near and Far.’ I’ve been wanting to try cooking with Okra, and this is a very easy, rustic dish made with Red Onions, Garlic, Cyprus Potatoes, a can of Chopped Tomatoes, Okra and fresh Coriander to finish.
Sarah Davies gave me a sample pack of the Growing Communities Organic Mixed Salad, which inspired a simple Salad with fresh figs and a Balsamic, Honey and Mustard dressing.
And the whole plate came together. Okra and Salad to accompany a whole baked Sea Bass with Lemon Thyme, Lemon and Garlic. Some Spelt Sourdough from the E5 Bakehouse to round it all off.
A visit to the new location for the weekly Stoke Newington Farmers’ Market, now at St Paul’s Church on Stoke Newington High St, opposite the Police Station. Same time and date, Saturday mornings from 10–2.30pm. All the usual suspects in attendance, and what seems like a few new stalls too. I came back with a complimentary Growing Communities bag, and a load of bounty: Fresh new Onions, Cauliflower, Cucumber, Organic Basil & Spinach from Ripple Farm; Organic Chicken from Stock’s Farm.
