Friday, 31 August 2012

Update and recipe!

Hello All!

I have had a little break away from the blog and am now feeling very refreshed and enthused.

We have finaly received planning permission to put up two polytunnels on the land. We purchased one tunnel earlier in the year with a view to put it up at the of the summer so the planning permission has arrived just in time.
Polytunnels will really help us extend our growing seasons. As well as tomatoes, peppers and cucumbers in the summer we will grow salads and oriental greens in the winter and a range of spring crops that would otherwise come much later. Carrots, sugar snap peas, spring onions and spring greens will help bridge what is often called the ‘hungry gap’ in late spring.
We will hopefully have the tunnel delivered and start putting it up in the next couple of weeks any help will be greatfully apreciated.

Here is a bumper load of recipes ! 

In the hope of an Indian summer, this week we’re giving some salad recipes.  These recipes both incorporate mayonnaise, so I would suggest serving them with simple accompaniments to prevent them seeming overly rich.  Cold ham, poached salmon or a green salad can all work well.

Potato Salad
Serves 2-3
500g small new potatoes
6 spring onions
A small bunch chives or garlic chives
1) If the potatoes are oddly sized cut them into similar sized pieces, you want them to be about bite sized.  Put them into a pan of water and boil until they’re cooked; they should drop off a knife quite easily when prodded.
2) While the potatoes are cooking finely chop the spring onions and the chives and put them into a bowl big enough to take all the ingredients.
3) Mix equal quantities of mayo and yoghurt together and season well.
4) Once the potatoes are cooked drain them and set aside to cool a little; leave the lid off to prevent them from getting soggy.
5) Add the potatoes and the dressing to the alliums, stir together and
serve cold.

Serves lots (we fed eight from it the other day, with a selection of
other salads)
1 small cabbage
1 onion
2-3 carrots
1 fennel bulb (optional)
Wine vinegar
Good quality mayonnaise
1) Finely slice an onion, put it into a bowl and drizzle over some vinegar.  Leave it while preparing the other ingredients, giving it the occasional stir.  The vinegar reduces the harshness of the onions, helping it to integrate with the other ingredients.
2) Remove the tough outer leaves of the cabbage and reserve for another recipe.  Then quarter the cabbage from root to point.  Shred each quarter finely into matchsticks.  If you’re using it, quarter the fennel the same way as the cabbage and slice finely into similar sized pieces.  Grate the carrot.
3) Drain the onion, discarding the vinegar
4) Mix the vegetables together in a large bowl then add a good dollop of mayonnaise stirring it through.  Make sure the vegetables are well coated but don’t use too much mayo, or you won’t taste
the vegetables.
5) Season to taste

Middle Eastern patty-pan squash
This recipe is equally good with patty pans or with courgettes.  It’s great with grilled fish.  This week we’re having it with Marine Stewardship Council certified Hake which we will lightly coat in seasoned flour and then fry on both sides in butter.

From Nigel Slater’s Tender volume 1.  This is a wonderful book full of simple and inspiring vegetable dishes both the veggy and the omnivorous.

Enough for 2

 About 400g courgettes, patty pan squash or other summer squash
2 cloves garlic
3 tbsp olive oil
A handful of mint leaves
A small handful flat parsley leaves
The juice of half a lemon
Cut the courgettes or squash into short lengths (think chunky chips)

    Peel and coarsely chop the garlic and fry for a minute over a medium heat, then throw in the squash. 

Cook in the oil until light gold and tender.

Add the mint and parsley

Turn up the heat and add the lemon juice, let it bubble briefly

Crumble over some sea salt and serve immediately.

Aloo Palak (New Potatoes and Spinach)

From Gupareet Baines, Indian Superfood.

For four as a side dish

1 tablespoon oil (Mr Baines suggests olive oil but I opt for a high temperature oil such as groundnut).
1 tsp cumin seeds
1 tsp nigella seeds (sometimes sold as black onion seeds)
½ tsp mustard seeds
A piece of fresh ginger the size of a matchbox, peeled and cut into small batons
4 garlic cloves
1 tsp turmeric
6 baby new potatoes, cooked and cut into quarters
A couple of green chillies finely chopped (or up to six if you like your food hot), finely chopped
400g spinach leaves

Get a wok really hot and then add the oil, heating that until it’s nearly smoking.

 Add the cumin, nigella and mustard seeds and cook until they start to pop then add the ginger and garlic and stir-fry briefly, then add the turmeric and mix well.

    Throw in the potatoes and chillies and stir-fry until they’re heating through, then add the spinach, mixing it in, and stir-frying it until it’s wilted.

    Season to taste and serve immediately.

These wonderful recipes were compiled by a brilliant member of the CSA steering group!

No comments:

Post a Comment