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  • Seasonal local food recipe No.188 – Spring greens with lemon dressing

    Posted on June 1st, 2013 charlotte No comments

     A simple and healthy side dish for spring from BBC GoodFood.

    Serves 8

    Preparation time: 10 minutes
    Cooking: 5 minutes

    600g shredded spring greens, thick stalks removed
    OR 400g spring greens and 250g broccoli, thicker stalks halved

    For the dressing
    2 garlic cloves, crushed
    zest and juice of 1 lemon
    2 tbsp olive oil
    salt and pepper

    Make the dressing first. Mix together the garlic, lemon juice and zest, olive oil and some seasoning. Bring a large pan of water to the boil, then add the broccoli and/or greens, and cook for about 5 mins until tender. Drain well, then toss through the dressing and serve.

  • Seasonal local food recipe No 77: Leeks with greens

    Posted on January 7th, 2011 Trish No comments

    A recipe from Hugh Fearnley-Whittingstall’s new River Cottage Everyday cookbook. ‘Soft, buttery, wilted leeks bring a lovely sweetness to any kind of lightly cooked cabbage or greens,’ he says. ‘Easy to throw together, can be made with different seasonal green throughout most of the year and works as a side dish to everything …’ It’s just got to be worth trying.

    Serves 4

    Preparation and cooking about 15-20 minutes

    about 500g leeks
    a knob of unsalted butter
    1 savoy or other green cabbage, 2 heads of spring greens, or a few bunches of curly kale
    sea salt and freshly ground black pepper

    Trim the leeks, slice them finely (maximum 5mm) and give them a good rinse to get rid of any grit. Heat the butter in a large frying pan or wide saucepan and add the leeks with a pinch of salt. Let them cook gently for 5-6 minutes, stirring or shaking the pan occasionally, until wilted and tender.

    Meanwhile, grim and coarsely shred the cabbage, greens or kale. Cook lightly – in either a steamer or a large saucepan of salted water – for 3-4 minutes, until wilted and tender but not too soft. Remove from the heat immediately, drain well and let the excess moisture steam off for a minute or so. Then add to the pan of buttery leeks, along with some more seasoning, and stir over a low heat for about a minutes until thoroughly combined. Serve straight away.

    In theory you can use any leftovers for bubble and squeak … but in practice there rarely are any.

  • Seasonal recipe No 38 – Cauliflower with saffron, pinenuts and raisins

    Posted on April 2nd, 2010 Trish No comments

    Henrietta recommends this recipe from Sam and Sam Clark’s Moro cookbook. They say that the white cauliflower shows off the saffron’s colour beautifully and turns this “parochial vegetable into quite a glamorous one”.

    Serves 4

    Preparation: 10 minutes
    Cooking: 30 minutes

    1 medium cauliflower, broken into small florets (keep the smallest leaves)
    3 tbsp olive oil
    1 large Spanish onion, thinly sliced
    50 strands saffron, infused in 4 tbsp boiling water
    3 tbsp pinenuts, lightly toasted
    75g raisins, soaked in warm water
    sea salt and black pepper

    Bring a large saucepan of salted water to the boil. Add the cauliflower, put the lid on and bring to the boil again. Blanch the cauliflower for a minute then drain in a colander and set aside.

    Heat the olive oil in a heavy saucepan until hot but not smoking then add the onion with a pinch of salt. Stir well, reduce the heat to low and cook very slowly for about 15-20 minutes until golden in colour and sweet in smell. Be sure to stir the onions every 5 minutes so they cook evenly and do not stick to the bottom of the pan. Remove from the heat, drain the onion and keep the oil.

    Set the same saucepan over a high heat and add the olive oil back to the pan. When the oil is hot, add the cauliflower and leaves. Fry until the cauliflower begins to colour, then add the onion, the saffron-infused water, the pinenuts and drained raisins. Give everything a good toss and cook for 5 more minutes until the saffron water has more or less evaporated. Season with salt and pepper and serve.

  • Growing your own – so what’s new?

    Posted on March 1st, 2010 charlotte No comments


    The days of food rationing may be long over but the need to alter our eating habits is as important as ever.  This became clear on my recent visit to – of all places – the Imperial War Museum in London. 

    Its Ministry of Food exhibition reveals some fascinating parallels between the dig for victory campaign in the Second World War and the enthusiasm that we all now share for growing our own food.

    It shows that eating seasonal fruit and vegetables, healthy nutrition, recycling and reducing imports were just as important in 1940 as they are today.

    But for very different reasons 70 years ago, of course. 

    Back then as now, people queued up for allotments and pledged to grow fruit and vegetables at work and in their gardens.  They learned all about crop rotation, the value of nutritious green manure and how to create rich, sweet-smelling compost.  They clubbed together to raise pigs, poultry and rabbits.

    By 1943, more than six million British families were growing their own veg.  The number of allotments had doubled to 1.75 million compared to 850,000 in 1939.  Potatoes – led by cheery icon Potato Pete – replaced imported wheat as a staple of the wartime diet because they were full of vitamin C, easy to grow, cheap, filling and energy-rich.

    A vegetable list to provide “winter meals from a well-planned plot” itemised potatoes, cabbage, sprouting broccoli, carrots, onions, shallots, beetroot, swede, brussels sprouts, parsnips, leeks, kale, savoy cabbage, spinach beet and turnip.

    Unsurprisingly, it mirrors the contents of Camel Community Supported Agriculture’s own seasonal weekly veg boxes being handed out to our members during the winter months.

    The only difference is, thanks largely to multicultural influences, that our seasonal recipes are much more tasty and adventurous! 

    The Ministry of Food exhibition runs at the Imperial War Museum in London until 3 January 2011.  It’s sponsored by Company of Cooks.

  • Seasonal recipe No 28 – Fried cabbage with juniper

    Posted on January 22nd, 2010 Trish No comments

    fried cabbage with juniper-camel csa“A wonderfully healthy and delicious lunch. Have the cabbage on its own, or on top of a bowl of rice,” says Sarah Raven in whose Garden Cookbook this recipe appears.

    Serves 4-6

    Preparation time 5 minutes
    Cooking time 15 minutes

    1 small savoy cabbage
    1 tbsp dry-fried sesame seeds (you can mix in sunflower seeds too)
    1 tbsp juniper berries, crushed
    2 garlic cloves, chopped
    sea salt
    2 tbsp ground nut oil
    1 red chilli, deseeded and thinly sliced (green would do but red better for colour)
    2 tsp toasted sesame oil
    1 tbsp finely chopped fresh root ginger
    1 tbsp runny honey
    splash of Japanese soy sauce
    freshly ground black pepper
    bunch of coriander, coarsely chopped (optional)

    Cut the cabbage into four and discard the hard white centre and leaf midribs before shredding finely. Dry-fry the sesame seeds on a gentle heat until they’re golden brown. This will take about 5 minutes, but don’t let them burn. Then put them to one side. Crush the juniper berries and garlic with the sea salt, using a pestle and mortar.

    Heat a tablespoon of the groundnut oil in a wok or large frying pan. Add the chilli and cook for 1 minute on medium heat. Scoop the chilli out of the oil, leaving the spicy oil in the pan and add the sesame seeds. Add the rest of the groundnut oil and the sesame oil to the same pan and then the cabbage, salt, juniper berries and garlic. Turn up the heat. Stir every minute or so for 5 minutes and then add all the other ingredients except the coriander. Stir for another couple of minutes and remove from the heat. The cabbage should still be crunchy. This tastes lovely with coriander leaves – add some chopped over the top.