ISSUE Nº8: HARVEST



ISSUE N°8

For our special ‘HARVEST’ issue we celebrated the bounty of locally grown ingredients on the table in September. From patch to plate, it was time to harvest, cook up and preserve the last of the summer tastes. Our featured growing duo, Andy and Sally, showed us around the brand new Good Mud Growing Project in Cornwall, and talked about the importance of raising our future food growers. Community Chef/Baker, Francis Parody-Candea shared a couple of tasty kid-friendly recipes, plus there was a few handy tips that encouraged kids to get growing and cooking. We explored the world of food preservation and continued our hunt for wild edible treasures. We met Josh Macdonald-Johson, the head chef at the Pickle Shack and he shared a beautiful harvest inspired recipe. Plus, there was our regular bits and bobs focusing on connecting people to real food and learning how to support our local food growers. 


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MEET THE GROWERS: ANDY & SALLY FROM GOOD MUD GROWING PROJECT

Andy and Sally live and breathe community. They are the driving force behind the Good Mud Growing Project – a brand new initiative in Bude, Cornwall which aims to offer a growing space that not only helps stock the local food bank with fresh, healthy produce and offers employment opportunities to the locals, it also educates parents and kids along the way so that they can better understand the origins of real food. (more…)


COUNTRYSIDE CLASSROOM

Countryside Classroom was born out of a heap of frustrations, and a genuine desire for children to love food, get outdoors, and be able to make smart choices for themselves and the planet. (more…)

GARDENING WITH KIDS

Having trouble motivating your child to get going in the veg plot or looking for a simple way to introduce growing? Here’s a few ideas to start thinking about for your family gardening adventure. (more…)


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FEATURED RECIPES

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TORTAS DE AZERGA (SPANISH PANCAKES) & CHUNKY TOMATO SAUCE

These traditional Spanish pancakes are incredibly easy to make, a great way to use up a glut of greens (more…)


VEGGIE BURGERS

Flavoured with fresh seasonal produce, this hearty veggie burger recipe is a treat for everyone. It’s also incredibly easy to make, so get the little ones in the kitchen (more…)

MEET THE COMMUNITY CHEF & BAKER: FRAN PARODY-CANDEA

Everything Francis Parody-Candea does is driven by a passion for local produce, education, investing in people (more…)


COOKING WITH KIDS
THE RED FIELD KITCHEN: TEACHING KIDS TO COOK

“Cooking is a great activity to do with children as it gives them the opportunity to learn and practice a whole range of skills. It also helps them to understand more about where their food comes from” says Sue Burton, the Founder and Head Chef of The Red Field Kitchen (more…)

BAKING WITH KIDS

Real Bread, Little Alchemists… As much as my kitchen has a slightly ‘lived in’ look at the best of times, today the kids have been baking (more…)

KIDS COOKING UTENSILS

Although its the time of year where we see our littles ones heading back to the classroom in their perfectly ironed uniforms, there’s no better (more…)


IN SEASON

chard_thumbnailCHARD

Also known as beet leaf, chard is a leafy vegetable popular in Mediterranean cooking. Belonging to the Chenopod family along with the likes of beetroot, spinach and quinoa, chard is highly regarded in the health foods market as an excellent source of vitamin K, A, C and E as well as being iron and fibre-rich (more…)

CARROTS

Carrots are one of the most versatile root vegetables, used in both sweet and savoury dishes, and eaten either raw or cooked (more…) 

ROASTED CARROT HUMMUS WITH BEETROOT CRISPS

With the complimentary family-flavours of fennel and cumin, this roasted carrot hummus is delicately spiced (more…)

BEETROOT

Beetroot: Extremely versatile, used both in savoury and sweet cooking, beetroot was first cultivated by the Romans for its nutritional value and medicinal purposes (more…)

COURGETTE

Courgette: Originating from the cucurbit family along with the cucumber, melon and squash, courgettes are often referred to as the Summer squash (more…)


EAT YOUR BREAKFAST

BREAKFAST MUFFINS 

These breakfast banana muffins are ideal for getting little humans to start the day suitably fuelled. Packed full of wholesome wholemeal, slow energy-releasing oats, and natural sugar in the form of banana and raw honey, what better way to pack them off to school? (more…)


PRESERVING THE SEASONS

PICKLE SHACK: WILD DUCK WITH CELERIAC KIMCHI, PICKLED CARROT & MACERATED BLACKBERRIES

I always like cooking with wild duck, it is gamey, rich, lean and with a flavour clean enough to match with other big flavours. Here I use fermented celeriac which is complex and aromatic to taste, with sour pickled carrots and sweet macerated blackberries. This is an autumn salad which celebrates much-underrated ingredients (more…)


PICKLE SHACK: INTERVIEW WITH HEAD CHEF JOSH MCDONALD-JOHNSON

What could be better than a memorable and delicious meal, enjoyed in an unusual location. One served in a 10 mile radius from where most of the food was grown. This is exactly what the Pickle Shack offers their diners – a roving culinary adventure which reconnects you to sustainable and ethically sourced food in a very creative way (more…)


BOTTLING THE SEASONS

Fleeting moments of time, taste and terroir, Britain’s seasons and our seasonal produce are, I think, the aspect of our food culture most deserving of celebration (more…)

FERMENTED SLAW

The Original Probiotic: Fermenting foods is one of the earliest methods of preserving food and has been used for centuries as a powerful tool to reverse and prevent diseases. (more…)


WILD FOOD

ELDERBERRIES (SAMBUCUS NIGRA)

Elder: We are slightly obsessed with this wonderful specimen of a tree/shrub. The incredible versatility of its flowers and berries is constantly astounding us (more…)

HOMEMADE ELDERBERRY SYRUP

Elderberries are a potent little autumn berries that can knock any winter sniffle off it’s miserable feet. So it’s no coincidence that they are ripe (more…)


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HOW TO START YOUR OWN COMMUNITY GARDEN

There is one thing that connects us all no matter who we are and where we live- we all have to eat. It’s increasingly obvious that the current food system that is heavily oil-dependent, incredibly destructive and expensive is not the answer to our burgeoning food needs. So what is? (more…)