ISSUE Nº5: ORGANIC BEEF ⎜EDIBLE SEAWEED



ISSUE N°5

We celebrated not one but two ingredients in Issue Nº5 – one from the land and one from the sea. Our 1st, ORGANIC BEEF. We met the wonderful Tim & Jo Budden, organic farming legends who raise cattle in a truly natural environment. We explored why we should buy organic and find out how to adopt a cow.

Our 2nd featured ingredient was EDIBLE SEAWEED. The good folk at Fore/Adventure showed us around their little patch of wild along a wonderful part of the Dorset coast. Jade & Dan also shared a short guide on edible seaweed and a few delicious foraged recipes. We also took a look at some the best ways to support local farmers and producers around the UK, and found out why it’s so important to shop locally. Plus there was a feast of simple, mouthwatering recipes for you to enjoy at home.

So, grab your knives and forks and dig in!


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MEET THE FARMERS: TIM & JO BUDDEN FROM HIGHER HACKNELL FARM

In our eyes, Tim & Jo Budden are organic farming legends. They’ve been farming at Higher Hacknell Farm for 30 years and were part of a small group of far-sighted individuals who served as a pivotal catalyst in the transition towards a more sustaining, chemical-free way of farming in the 1980s. At a time when animal welfare standards had been thrown off the farmyard and conservation methods involved ripping out hedges and everything else that was beneficial to the local wildlife, Tim and Jo chose to paddle against the destructive flow and work with nature, not against it.  (more…) 


WHY ORGANIC?

Now call me radical, but I don’t think that trudging through a harshly-lit supermarket, stooping and stopping to pop cellophane-strangled courgettes or sausages (more…)

ADOPT A COW

Although with strong roots in western Asia, barley is the second most widely grown crop in the UK. This ancient grain, with a history said to be stretching back (more…)


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FEATURED RECIPES

TOM HUNT: ORGANIC BAVETTE STEAK & CHIMICHURRI

Bavette, also called skirt steak is an affordable cut, full of flavour and best served rare. Chimichurri is an Argentinian condiment. Its like a vinegary salsa verde with a touch of chilli. Traditionally it is served with beef but will go really well with most things cooked on a BBQ.  (more…)


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JO’S SLOW-COOKED GLAZED BEEF SHORT RIBS

Lunch at the Budden’s home is the kind of experience that makes you slow down and appreciate the simple joy of gathering around a table and sharing real food. And we were lucky enough to partake in one a couple of weeks ago. There was laughter, great conversations, and of course, organic meat with a beautiful depth of flavour (more…) 


IN SEASON

FENNEL

Although with roots in the celery family, fennel is distinctly know for its aromatic aniseed flavour. Fennel, also know as Florence fennel (more…)

GRILLED FENNEL WITH SHAVED PARMESAN, LEMON & GARLIC AÏOLI

Fire up the grill, it’s fennel season! This is one of our favourite ways to eat fennel. It’s dead simple (more…)


SPOTLIGHT ON

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DORSET SHELLFISH

Not just keeping it local, but keeping the tricks of the trade in the family is how South Coast based Dorset Shellfish has caught the eye of GrowEatGather this month! As the ladies, Caroline and daughter Stef take the reigns of the business on terraferma – ensuring the catch of the day is freshly delivered (more…) 

 


EAT YOUR BREAKFAST

MILLET

Despite having not been widely used in British kitchens until recently, millet is said to be the first cereal grain utilised in a domestic setting (more…)

OVERNIGHT MILLET

According to research, two-thirds of Britons fail to eat anything in the morning – time being the common excuse. So is breakfast really that important?  (more…)

 


WILD FOOD


MEET THE FORAGERS: JADE & DAN FROM FORE / ADVENTURE

We are very excited to be welcoming Fore / Adventure to GrowEatGather over the next few months, sharing their knowledge and enthusiasm for the great outdoors. Based on the beautiful Dorset coast, Jade, Dan and their children have escaped city life to create the perfect haven to encourage people to learn and embrace all that nature has to offer. In the coming issues they will share their love of foraging, recipes using the ‘outdoor larder’ which surrounds us all, and take us on some amazing journey’s… with a little bit of adventure thrown in of course. (more…)


A GUIDE TO EDIBLE SEAWEED

Awareness of edible seaweeds is growing here in the UK and we can understand why. They’re an extraordinarily potent source of minerals and a delicious (more…)

BARBECUED SEA BREAM CIABATTA WITH WILD SEA TARTAR

We are big fans of easy peasy food cooked simply in the great outdoors, nothing beats huddling around a fire (more…)

 


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THE FOOD ASSEMBLY

France appear to be the European game-changers when it comes to food politics – promoting the local producer and keeping the giant chains arm’s length – with recent news revealing their new legislation placed on the wasteful nature of supermarkets. Our European neighbours, whether it be France, Italy or even Belgium, are showing us Brits how it should be done when it comes to buying local. With daily farmers’ markets common place on the continent, it seems that Britain is still struggling to draw crowds at weekly (let alone daily) food markets, with the draw still being to the monotony and the supposed ‘convenience’ of the supermarket. (more…)