Easy #EatSussex Hemp Milk

IMG_0916 (2)

Want to eat #EatSussex but need a dairy free alternative to milk? We’ve got you covered! With hemp seeds grown over in Arundel, West Sussex, by Vitality Hemp, this plant based #EatSussex milk is creamy, earthy tasting and highly nutritious.

And, the best part? It’s so easy to make!

Recipe

You’ll need:

1/2 cup of hulled or unhulled hemp seeds
2 cups of filtered water
A blender (if you don’t have a high speed blender, soak your hemp seeds for a few hours or overnight for a finer blend)
A sieve
(You can add a teaspoon of raw Sussex honey to sweeten. If you’re only partially #EatSussex, a medjool date and some vanilla powder!)

Combine the ingredients in the blender and blitz until very well combined. Pour through a sieve into a jug or other container for the milk to refine. Store in the fridge and enjoy in tea, coffee, over cereal, in smoothies, in cooking – you name it!

Watch the demo below:

eat sussex hemp milk.png


Don’t forget to tag #eatsussex in your local, seasonal and Sussex sourced creations! We can’t wait to see what you cook up!

 

 

Advertisements
Easy #EatSussex Hemp Milk

(Guest Blog!) Merryhill Mushrooms introduces us to their wonderful world of mushrooms.

logo

Nestled at the foot of the South Downs, just outside the village of Storrington West Sussex, lies Merryhill Mushrooms. Supplying local pubs, restaurants, farm shops and wholesale with the finest organically grown chestnut and exotic mushrooms, Merryhill Mushrooms have carved their niche for mushroom expertise and excellence in the Sussex area. 

Who are Merryhill Mushrooms?

With expertise built over six generations, Merryhill Mushrooms started in 1914 with Sir Arthur Linfield, horticulturalist and founder of Chesswood Mushrooms. His grandson Dick Rucklidge is now chief grower – after an interesting career in growing and consultancy for advising companies across the world. Today, Dick’s wife Miriam runs the office, daughter Tracey takes mushrooms to local markets and food fairs and grandson Kieran is in charge of the web sales, the wholesale business and manages new products. If there’s one quote that sums it all up: “Mushrooms are definitely part of the family!”

With new product launches, more varieties of both mushrooms produced and mushroom kits on offer, the mushrooms business is growing in both size and popularity!

SBS 2017_167n.png

What type of mushrooms do Merryhill Mushrooms grow?

Everything! We have some weird and wonderful varieties now which you’d be hard pushed to find in the supermarkets such as our Nameko Mushrooms. But our main speciality is chestnut and portabello mushrooms. These are actually the same variety of mushroom just picked at different sizes: the chestnut “closed cup” mushrooms are picked off the block earlier, while 10-12 are left to grow into big mature portabello mushrooms perfectly for stuffing!

IMG_0450

We started with the chestnuts and portabelllos, later branching out into more exotic mushrooms while also increasing our production of the chestnuts. Starting with one growing shed, we now have four spaces all tailored to suit each mushroom variety, as the conditions to grow each type varies hugely and not all of them get on together! There’s definitely an art to growing different varieties.

The oysters and shiitakes are grown in slightly different conditions and are popular with adventurous foodies and restaurants. The vibrant yellows and pinks are used in our mixed Restaurant trays

IMG_0447.JPG

How do Merryhill Mushrooms grow their crops?

The mushrooms are produced in specially built mushroom ‘sheds’, with each shed equipped with systems to regulate temperatures, humidity and air exchange. Each crop of mushroom are looked after carefully throughout the growing cycle – you can really tell the difference with the taste of lovingly grown, fresh local produce! We believe in reducing the time from pick to plate. The benefits of this are easily observed when comparing both the look and taste of fresh mushrooms compared to imported mushrooms. (You’ll just have to try them to taste taste the difference!)

To start the growing process we have to combine the mushroom compost with a top layer of casing peat. This is a non-nutritious layer which the mushroom mycelium colonizes, then forming its fruit body “pins” whilst drawing nutrition from the compost below. Around 20 days later, with careful looking-after, the first crop of mushrooms is ready to pick!

Got a taste for mushrooms after reading this? We supply both loose mushrooms and pre-packed punnets for residential use which are perfect for mushroom recipes!

IMG_0432

You can order Merryhill Mushrooms from the Fin and Farm website hereHave you tried their incredible mushroom jerky? This veggie/vegan snack packs a flavour punch, and just has to be tried to be believed! 


Interested in writing a guest blog? Contact us and let us know – we’d love to hear from you!

(Guest Blog!) Merryhill Mushrooms introduces us to their wonderful world of mushrooms.

Mini Recipe Roundup! #EatSussex Inspirations…

If you’re curious about some of the #EatSussex August dishes we’ve been eating, here’s a few snapshot recipes to (hopefully) inspire you to try some 100% Sussex-sourced cooking. Quality is essential for creating delicious food, and with unusual varieties from small-scale producers, our #EatSussex meals are a joy to eat. Believe me, you haven’t eaten kale until you’ve tried our amazing organic red kale…

Garlic Crushed Comfort Potatoes

A comfort recipe for delicious garlicky crushed potatoes. Using our amazing Sussex grown potatoes really add flavour and texture!

You’ll need: 
4-5 flavoursome medium-sized Sussex potatoes (we used Pink Fir Apples)
4 -5 cloves of garlic, peeled (we got ours from a friend with an allotment!)
A generous glug of Mesto Olive Oil
Salt and pepper

Boil the potatoes whole in salted water. When al dente, add in the garlic cloves whole and continue to boil until the potatoes are fully cooked. When soft, drained and crush the potatoes, garlic and a generous amount of olive oil with a potato presser or fork. This should be fairly roughly crushed – not a smooth puree like conventional mashed potatoes. Season well and serve with greens, a stew, pulses, sausages – anything you like!

IMG_0870 (3)                     Try different potato varieties to discover delicious flavour nuances!

 

Kale and Potato Soup

This recipe was created after a craving for leek and potato soup. We didn’t have any Sussex leeks, so we adapted with very good results!

You’ll need:
Mesto Olive Oil
2 cloves of garlic
2 medium Sussex onions
Several flavoursome Sussex potatoes
A generous bunch of kale
1 generous tsp cumin
1 generous tsp black pepper
A few stems of fresh rosemary
Rosemary and hemp bread to serve.

Saute the onions in a good serving of olive oil. When they started to soften, add in the garlic, cumin and black pepper. Roughly chop the potatoes and add to the pan. Cover with water, adding the rosemary, and allow to slowly simmer until the potatoes are soft (approx. half an hour). At the end of cooking, add in the fresh kale, roughly chopped, and continue to cook for a few minutes until the kale is tender.

Serve steaming hot with slices of fresh wholemeal sussex bread! (We love our rosemary and hemp recipe for extra flavour).

kalesoupA satisfying evening meal of beautifully flavoured kale soup.

Spiced Summer Apples

If you want something that’s a bit of a treat but still on the wholesome side, this seasonal apple dish will satisfy. With borage honey, sweet-sharp apples and notes of cardamom, cinnamon, and ginger, you’ll be dreaming of this dish for summers to come…

You’ll need:
2 tart discovery apples, diced
1 good teaspoon of borage honey
A splash of Elderberry liqueur
1 generous tsp mixed spice
1 tub of creamy biolive Sussex yogurt

In a pan with a splash of elderberry liqueur,  simmer  the chopped tart discovery apples with a teaspoon of honey and mixed spice. Cover and simmer until the apples are soft and the flavours have melded (about 15 minutes). Serve hot with cool, thick, creamy biolive Sussex yogurt straight from the fridge.

summerapplesPink discovery apples are worth waiting the year for!


Do you have any #EatSussex recipes? Use the hashtag #EatSussex and post to your social media so that we can see and share your seasonal discoveries and cooking adventures!

Mini Recipe Roundup! #EatSussex Inspirations…

Pursha and Cucumber Cake: an #EatSussex experiment

IMG_0635 (2)

August may be the perfect month for summer fruit (have you tried gorgeous sweet August cherries  or tart summer plums?), but sometimes you really just need a little indulgence. And, while we’ve been baking bread, cooking up stews, and experimenting with plenty of savory foods, we haven’t cooked up any #eatsussex desserts…

…until now!

Muir whipped up this pursha and cucumber cake using only Sussex grown and sourced ingredients (#EatSussex adapted from a Veggie Desserts recipe). Which means – no sugar! Our Sussex sweetener of choice? Local, raw runny honey from Blackman Bee Farm.

This cake was delicious – though definitely far from a conventional cake in regards to flavour, texture, and, well, everything. Made with a robust and fruity tasting wholemeal flour, it didn’t exactly form the airy base of a Victoria sponge. With plenty of honey to sweeten, the result was more a dense, buttery ‘honey-bread’ with citrus notes than conventional cake (which still sounds pretty good to me).

Recipe

1 medium cucumber
A handful of pursha (or use an unwaxed lemon)
200g wholemeal flour
2 eggs
150g butter
150g honey
A pinch of baking powder

For the glaze
2 tablespoons of Gin
2.5 tablespoons of raw honey
(we recommend using lemon juice, but we did’t have any Sussex grown lemons!)

Preheat the oven to 170 degrees Celsius. Lightly grease a 9 inch round cake tin.

In a food processor, blitz the cucumber and whole purshas/lemon. Add in the butter, eggs and honey and process to combine. Next, to the wet ingredients, add in the baking powder and flour and thoroughly blend until a smooth cake batter in formed (Yes, it’s that easy!).

Pour the batter into the cake tine and bake in the oven for 30 minutes/until golden brown. Allow to cool and remove from the tin.

For the glaze, whisk together honey and gin/lemon juice to form a liquid.  Pour over the cooled cake  – and enjoy!

cake.pngMuir enjoying a slice of cake.

What did we learn about making #EatSussex cakes?

It’s not so easy! Without sugar and white flour, a traditional fluffy, sweet cake is off the table. But still, we loved this wholesome alternative. Next time, we might even make a vegan version (as soon as we get those apples in for apple sauce…) In the meantime, though, it might be easier to stick to easy summer crumbles and Sussex yogurt with honey and berries…

Do you have any #EatSussex dessert ideas? We love cooking up gorgeous produce and using Sussex-sourced ingredients, so if you have some favourites or baking inspiration – let us know in the comments!

PURIngredients for baking.

Pursha and Cucumber Cake: an #EatSussex experiment

Muir’s Easy #EatSussex Quiche

QUICE

We were invited to dine in the unbelievably idyllic location of the Fork and Dig It HQ, nestled in the heart of Stanmer Park. Among beds of organic vegetables growing lusciously in the August sun and surrounded by rolling Sussex hills, we spent an evening eating Sussex-grown food and talking plants with the Fork and Dig It team. There was salad, potatoes, courgette fritters, apple tart, blackberry cake and, of course, wine…

We love to support our local community, and Fork and Dig It teach and practice sustainable agriculture while encouraging a healthy lifestyle. With wonderful land, produce, people and ethos, we definitely need more of this in the world!

Our contribution to the evening? Muir’s #EatSussex sweet dumpling squash quiche. This is (she assures me) and easy to make recipe – and has definitely been a go to this August for a delicious all-Sussex meal. It makes a satisfying lunch or dinner, accompanied by freshly picked salad leaves and sweet summer tomatoes. Follow with new season tart apples for dessert, cooked up with spices and local honey, and the taste of a Sussex summer will be imprinted in your memory…

Muir’s Festival Squash Summer Quiche

You’ll need:
1 medium sweet dumpling squash, peeled and cut into 2cm cubes
1 medium Sussex grown onion
A good bunch of spinach or chard
1½ tbsp Mesto olive oil
200g Sussex goats cheese, crumbled
1/2 jar of Quince chutney (or any fruit chutney – we will be stocking quince shortly)
3 eggs
150ml Sussex double cream
150ml Sussex crème fraîche
Salt and pepper

For the Pastry:
150g Lurgashall wholemeal flour
75g Southdowns Butter
4 tablespoons of water

Preheat the oven to 220ºC/200ºC Fan/Gas Mark 6.

To start, bake the festival squash with some light seasoning and olive oil, for about 30 minutes or until golden.

In the meantime, prepare the pastry. Combine the flour and butter with a pinch of salt in a food processor and blend until a crumbly butter-flour mixture is formed. Add in water little by little ad pulse until you reach a smooth, thick dough. Remove from the food processor and roll the pastry to a 3mm thickness. Place in a 24cm baking dish to cook the quiche in and chill for at least 20 minutes in the fridge.

When chilled, remove the pastry from the fridge and cover the base with the quince/fruit chutney.  Add the roasted squash, spinach leaves (these will wilt down) and chunks of goat cheese. Place the eggs, cream and crème fraîche in a mixing bowl with a pinch of salt and pepper. Whisk together and then pour into the quiche dish to mostly cover the squash and cheese. Saute the onions in a generous amount of olive oil to caramelized, and add to the top of the quiche mixture.

Bake for approx. 40 minutes, or until the quiche mixture has set. Remove from the oven and allow to rest before removing from the tin and enjoying!

(Vary the ingredients according to what you have/what’s in season, and this gorgeous dish is good to go all year round!)

Scenes from the evening.

 

 

 

 

Muir’s Easy #EatSussex Quiche

#EatSussex Staples: Wholemeal Bread

 

br.png

We’re well into #eatsussex August, and as we’ve discovered, staples have been a little thin on the ground. Wholemeal flour and potatoes have become our number 1 (not that we’re really complaining, I mean, potatoes AND flour products? Delicious…) We’ve gotten a little creative, and made #eatsussex pizzas, gnocchi, cakes with local fruit and – of course! – lots of bread.

Where do we get out Sussex grown flour?

Our richly flavoured wholemeal Sussex flour is from Lurgashall Watermill near Chichester. This 17th century mill doesn’t just provide a wholesome #eatsussex staple, but is a joy to visit!

Our Recipe:

Want our recipe for an all Sussex staple of wholemeal bread? Here you go…

450g of strong wholemeal Sussex flour
1 dessert spoon of salt
2 teaspoons of yeast
350ml of hot water

Mix the flour, salt and yeast in a large mixing bowl. Make a well in the centre and gradually combine the water and flour to make a dough. Hand mix until the dough is smooth (adding more water if necessary).

On a floured surface, transfer the dough and stretch it oblong, folding one edge into the centre, and the other over that. Cover and let the dough rise in a warm place for about 2 hours.

When risen, bake at 200c for 40 minutes.

Enjoy!

bred1The dough is rising!

Additions:

A handful of rosemary will transform the flavour for heavenly and aromatic bread to eat with Sussex soups and stews. A serving of hemp protein powder (grown in Arundel) will transform a conventional bread into a wholesome and sustaining super-food loaf, rich in plant protein and omega fatty acids…

digRosemary bread in the making.

Screenshot3Muir preparing for some baking…

#EatSussex Staples: Wholemeal Bread

Mushroom Salt – Your Kitchen Friend

Merryhill_Mushroom_Salt_Trio

Mushroom salt isn’t a new concept – it’s long since been used in many types of Asian cooking – but here in Sussex, it’s fairly  new to the kitchen cabinet as other flavoured salts have held the floor for a long time.  Anyway, this is not so much a flavoured salt, but a finely ground mushroom powder with salt.

Firstly, the taste!  Our mushroom salts are prepared by Merryhill Mushrooms, who have won awards for the quality and flavour of their mushrooms.  Merryhill are not a new company – they have been advising as consultants for 30 years, but more recently have turned their experience to creating new and innovative mushroom products.  Growing carefully chosen mushroom types on their organic compost, is yielding a rainbow of wonderful mushroom varieties.

Using in the kitchen

But, back to the mushroom salt – this is a good tool to keep in the kitchen.  It transforms roasted veg or roast meats (particularly chicken).  Adding a sprinkle to pasta or to a stew gives a greater depth than you can achieve with mushroom ketchup.

Try it on popcorn for a zippy flavour or homemade chips…or really any potato dish can be lifted.

The Shitake Mushroom salt has an earthy flavour which just melts into root vegetables.  The Traditional Mushroom salt has a lighter touch which is more universal in terms of sprinkling onto any dish.  For a spicy flavour on wedges and roasts, the Mesquite smoked salt gives a piquancy and richness.

Adding a sprinkle of salt to cooked mushrooms gives a fantastic intense flavour that contrasts with eggs for a punchy breakfast dish (we have been sprinkling it on everything so far for our #eatsussex month to create some new flavour notes to work with on the breakfast front).

Salt

Lower in sodium

Mushroom salt is also highly useful as it’s lower in sodium than regular salt.  A bonus if you’re trying to reduce sodium intake.

Adding mushroom salt adds richness to a dish so you need fewer ingredients to add depth of flavour – ie less fat and certainly no additional salt.

Using smoked salt like Mesquite has a stronger aroma which works even better with dishes that need something more robust.


Visit us at

www.finandfarm.co.uk

and follow us on social media

1496689486_Instagram    email-twitter    email-linkedin    email-facebook

 

 

Mushroom Salt – Your Kitchen Friend