wholefood kitchen

A splash of colour at the Stoke Newington Farmers Market, courtesy of Raw Ecstasy’s Living Pizza, made from Buffalo Mozzarella, young Junas Cheese, Sprouted Buckwheat, Linseeds, Brazil nuts, Tomatoes, Lemons, Spinach, Fresh Parsley, Fresh Basil, Carrots, Beetroot, Peppers, Olive Oil, Coriander, Oregano, Spring Onion, Garlic, Himalayan Salt & Tamari. I didn’t sample this, though I did get to taste their range of amazing Kale and Apple Crisps. A welcome edition to the weekly Stoke Newington Market.

Flatmate Rakhi Singh’s delicious slow, home-cooked Ragu: Pork & Beef mince and chicken livers chopped up really small. Passata, Nutmeg, Salt, Pepper, Red wine, lots of Basil, and some Thyme. Served on a bed of Porcini Taglietelle, courtesy of the Primo & Ultimo stall at the Stoke Newington Farmers Market, and some grated parmesan.

Spelt Sourdough from the E5 Bakehouse. Organic Horseradish Sauce. Sliced Gherkins. Whole Smoked Mackerel and  Lemon Verbena, fresh from the Stoke Newington Farmers Market on Saturday. A Sandwich symphony.

Spotted at the Stoke Newington Farmers Market on Saturday. Distinctive seasonal produce. Can anyone tell me what they are? Answers on an (e)postcard please.

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.

I headed to the Stoke Newington Farmers Market, with plans to buy food to create and share an evening meal. I had noo clear idea what to do, but trusted that I would find some inspiration. It’s the joy of shopping at a seasonal market, where the produce available, is the produce in season! A reduction in choice, which can fuel inspiration. I was not disappointed! On hand were bags of Wild Nettle, and some Wild Garlic. Perfect for a rich, cleansing Spring soup. I grabbed some Onions, Carrots and Leeks from Ripple farms, (to make a Vege Stock, and use in the Soup) and I was already on my way.

A conversation with the fishmonger led to the purchase of two Whiting, standing out from the crowd. Not a ‘fashionable’ fish by any means, but like Hugh FW has said, I have no idea why. I picked up these two bright specimens for £2.40. For both of them. That’s just stupid.

How fresh am I? Just gaze into my eyes. No sign of a hangover.

A quick bit of filleting action, and we are ready to go.

My guest showed up with some mystery creatures to add to the equation. The juries out on this vegetable: Initially I thought they were Jerusalem artichokes, but I think they are actually some form of Yam. Bizarrely (yet, this occurs far too often to be a coincidence) I had already plucked some Sage leaves without knowing what to do with them. It turns out that these babies, sauteed in Olive Oil, Sea Salt, some Lemon Juice and the Sage, would work an absolute treat.

So, we started with a Nettle Soup, with a sprinkle of Nutmeg to give it a little bite, a swirl of Creme Fraiche and A couple of ‘mystery creatures’ as a garnish.

This was followed by a plate of Panfried Whiting, Rice & Barley, (leftover from a few nights before) and some Steamed Greens drizzled with an Orange (juice & Zest), Tahini, Honey and Mustard dressing.

Finishing up with something I made earlier, some Stewed Fruit made up of fresh Plums, Dried Apricots and Pecans stewed with a Cinnamon Stick, Star Anise, a little fresh Orange Juice and Water. Served with some Creme Fraiche, and some shavings of Roasted Cacao Beans. (thanks again to Lona!)

‘Growing Communities is running a sausage-making workshop at Stoke Newington Farmers’ Market on Saturday 19th March at 1pm. There will be chance to have a go at making your own sausages – and, of course, to taste the finished products. Iain Learmonth of Stocks Farm will explain how he and his brother Chris rear the pigs, a mixture of Gloucester Old Spot and Large Black, on their small mixed organic farm at Wiston in Essex. They also keep sheep and chickens as well as growing apples in their organic orchards. Chris and Iain were the first farmers to agree to come to the Stoke Newington Farmers’ Market when it started in May 2003.  

Iain makes all the sausages himself – using his pork and local ingredients. When he started making sausages, Iain discovered an old recipe belonging to his grandfather, who was a butcher – and tried it out. Since then it has become one of their most popular sausages. Iain also makes his own organic black pudding – which is some of the best you’ll ever taste. The black pudding has become so popular that Iain has now invented a ‘Breakfast sausage’ which combines pork and black pudding for the ultimate breakfast fry-up. Iain is continually thinking of new sausage recipes: one of his latest inventions is a pork, mustard, beer and honey sausage.’ – Richenda Wilson, Growing Communities.

Another special from this week vegetable bag was the first salad bag of 2011 – the salad leaves are grown in the Growing Communities Sites around Stoke Newington. Last summer I volunteered at the site in Allen Gardens and it really inspired me to grow vegetables at  home. I was chuffed to see this bag, knowing what it takes to produce it. It was fresh, with lots of different flavours (mustard leaves, coriander etc). I dressed it very simply with a pinch of salt, olive oil and balsamic vinegar. I tried a sliced of  my home made sourdough rye bread, very smooth and almost sweet with some beautiful buffalo milk cheese from the market of course… In the bread, instead of adding molasse as the recipe suggest, I used carob syrup…the result was really good. I am still wondering about the quality of carob syup. I found it in a Turkish shop. Sometime people use carob flour as a replacement for cocoa, a bit different, it is also a bean though. Any thoughts?

The venue for the inaugural Wholefood Kitchen Home Cooking workshop. I was joined by Francoise and Ian, in creating a meal together, all of us chipping in to create a meal together, all bringing something to the table, and sharing it together. This will be the first of many. I offer an invitation to come to my wholefood kitchen, or simply to open up your own, in this manner.

The menu? It wasn’t set it stone. But I had in mind a hearty Black Bean Stew, with Cornbread. And invariably, as with a lot of dishes, it starts with some onions. And what Onions these are… As I was chopping, I was struck by the fresh green colour of these organic onions, purchased on the day from Ripple Farms, who run a stall at the Stoke Newington Organic Farmers Market.

And then, some Corn bread to go with the Stew. If you would like to know the recipe, please let me know. It is dead simple, dead tasty.

The meal came together beautifully. Francoise and Ian arrived, bringing their contributions. Francoise’ freshly baked Sourdough bread, which she is now producing from home on a regular basis. Chicken Liver pate from Stoke Newington, to join the matured Buffalo cheese I had picked up for a starter. Also, a delicious Savoy Cabbage which was blanched simply, then dressed with a Lemon and Mustard Vinaigrette. The Bean Stew, made with pressure cooked Black beans (with a strip of Kombu) Leeks, Carrots, Squash, some Ume Vinegar and Shoyu. And then, the finishing touch – provided by Francoise. Two fresh Limes, zest and juice added at the last to round out the flavour and add a delicious kick.

The finished plate. The Stew topped with Greek Yoghurt and chopped Coriander. The still-warm Corn Bread yet to have a decent dollop of butter added.

I was tired when I got home last night after a wonderful day cooking lunch for the Bodywork Intensive workshop at Concord Institute in Finsbury Park. Although the weather is not so cold, it has been raining and I had been on my feet all day… I knew we would still need to eat something for dinner…

So I baked some sliced pumpkin and golden beetroot with some left over white wine, olive oil and a pinch of salt. I boiled some brown rice noodles and sauteed a leek. Mixed the vegetables and noodles, added a little stock or cooking water, some shredded kalamata olives, chervil and parsley and that was it. Served with a salad of lamb lettuce and a little buffalo milk fresh cheese from the Stoke Newington Farmers Market… very delicate.

There was also a baked apple left over… inspired from the comments on Macrobiotic Guide FB page: tahini, a little white miso, rice syrup and raisins, mixed (I think I added a little orange juice to dilute the tahini) and stuffed into the apple (core removed). I took a picture of the apples snuggling up in the oven…

I had not planned these dishes, simply the results of what I thought we needed and what I had in my kitchen.