Sussex superfood salad – winter edition!

Brrr, there’s a cold spell on it’s way!

But that doesn’t mean you have to forgo the pleasures and nutritional benefits of a winter salad…

The secret? Go seasonal – and go Sussex!

Locally grown, fresh-as-can-possibly-be, nutrient dense foods are the perfect way to support and nourish your body – even when it’s bitter outside.

So delve into a generous serving of aromatic Sussex greens, sweet and salty roasted beetroot, immune-boosting honey-cider vinegar dressing  – all topped off with melt-in-your-mouth local goat’s cheese.

This salad is guaranteed to give you a healthy glow  – and a happy stomach.

Ready for some winter goodness?

The recipe:

Serves 2

For the salad:
Two local beetroots, sliced
Mesto olive oil, for roasting
Two very generous handful of Sussex rocket
A handful of Sussex parsley, torn
One bio-dynamic black Sussex radish, finely sliced in rounds
Three baby turnip, finely sliced in rounds
Local red onion, very finely sliced
Toasted crushed walnuts or almonds
One sweet-tart local Russet apple, cubed
Ash Golden Cross Sussex goat’s cheese, crumbled

For the dressing:
3 tbsp Sussex apple cider vinegar
2 tbsp Sussex cold-pressed hemp oil
1 tbsp raw Sussex runny honey
1 tsp fiery dijon mustard
1 small clove of garlic, grated

Peel and slice your Sussex beetroots, toss in Mesto olive oil with salt and pepper, and roast for approx. 30 minutes. Set aside.

Bed your plates with a generous serving of fiery, aromatic Sussex rocket and parsley. Equally scatter the radish, turnip, red onion, toasted nuts, apple, roasted beetroot and goat’s cheese in a visually pleasing manner.

For the dressing, simply combine the ingredients until well-mixed and pour equally over the salads.

Fancy some extra flair to brighten up your seasonal salad? Garnish with edible Sussex pansies and primroses! (And you’ve simply got to take a picture of it if you… @finandfarm).

aru12


Image: beetroot & goats cheese salad by Michael Verhoef/ FLICKR (CC)

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Sussex superfood salad – winter edition!

Pancake day is almost here! Try these mouth-watering Sussex topping ideas…

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Shrove Tuesday is upon us! Have you got your ingredients ready for this once-a-year feast?

What is Shrove Tuesday?

Shrove Tuesday (aka ‘Fat Tuesday’) is traditionally the day of using up rich foods before 40 days of fasting for Lent on Ash Wednesday.

And how do people celebrate?

Pancakes, of course! These are the perfect way to use up ingredients such as eggs, milk and butter before fasting – hence Pancake Day arose as a delicious way to celebrate before the lean 40 days of Lent.

Whatsmore, the ingredients for pancakes are said to symbolise four points of significance at this time of year: eggs for creation, flour for life, salt for wholesomeness and milk for purity.

And while the notion of Pancake Day is relatively young, recipes for pancakes have been around since the 1400s. (And pancake tossing isn’t anything new either: “And every man and maide doe take their turne, And tosse their Pancakes up for feare they burne.” (Pasquil’s Palin, 1619). Are you pancake tossing skills up for it this year?).

The fundamentals of creating mouth-watering pancakes…

You need four basic ingredients to make traditional pancakes – flour, milk, eggs and salt. And if you want really, really good pancakes, use the best (i.e Sussex!) ingredients…

Basic Pancake Recipe:

Ingredients

120g plain flour
2 Sussex highest-welfare eggs
210ml of richly flavoured, non-homogenised Sussex milk
90ml water
Traditionally made Sussex butter (to fry)

Method

Mix the flour and salt together, and form a well. Crack in the eggs and mix well. In a separate container, combine the milk and water. Gradually stir into the flour/egg mixture until you achieve a creamy batter consistency. Let the mixture stand for 20-30 minutes.

When ready, heat a large frying pan and melt in a generous dab of butter, spreading to coat the entire pan. When hot, pour in some pancake mixture to cover the base evenly. Cook for a minute or less (depending on how hot your pan is!) and flip to brown the other side.

Serve and enjoy immediately, or continue cooking to enjoy a stack of delicious pancakes!

Topping ideas:

* The simplest topping may be lemon and sugar (this beautiful combination is a classic for a good reason – it’s divine!). Use unwaxed, organic lemons for a heavenly lemon aroma by grating a small amount of peel onto your pancakes or into your batter.

* Nutella/chocolate spread is a favourite for pancake toppings. But, step up the chocolate game by melting heavenly dark chocolate onto your pancakes for the ultimate sophisticated pancake treat.

* Maple or golden syrup is an utterly delicious and simple pancake topping but…

* …Sussex salted caramel is even better! (And, if you’re feeling indulgent, Sussex chocolate and amaretto salted caramel)

* A scoop of vanilla ice-cream (have you seen Caroline’s Dairy for out-of-this-world Sussex ice cream?) and stewed berries may be just the thing. Delicious!

* Or, looking for something a little healthier? Bio-live, ultra-creamy Sussex yogurt, raw Sussex honey and fruit go perfectly.

* Sweets not your thing? Go savoury! Bacon, eggs, sauteed mushrooms and greens and crumbled Sussex cheese make for perfect savoury pancakes…

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Whatever your topping, why not adorn your pancakes with some Sussex flowers! Don’t forget to tag us in your gorgeous pancake creations! (@FinandFarm)

What are your favourite pancake toppings? Do you have any ideas to add? Let us know!


Image 1: 20080502_368_DSC_1463 by Adrian and Debra/ FLICKR (CC)
Image 2: IMG_5111 by snow/ FLICKR (CC)

Pancake day is almost here! Try these mouth-watering Sussex topping ideas…

Sussex Edible Winter Flowers

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Looking for a food to banish the winter blues, pack an anti-oxidant punch and that will transform every meal into a jaw-dropping work of art?

Don’t let a grey and drizzly February fool you – #eatingSussex can still bring excitement to your plate…

How?

With Sussex-grown edible winter flowers!

Grace your plates with delicate, bright and colourful winter blooms for a novel, healthy and stunning twist to your meals…

What edible winter flowers do we have to offer at Fin and Farm?

Edible pansies and primroses, sold per 10 in a variety of wonderful mixed colours. These beauties are grown by Becky and Trevor at their glasshouses in Sidlesham, Sussex (near Chichester), where they’ve grown vegetables for over forty years.

So what do pansies and primroses taste like?

Well, pansies – with their intense purple, blue and yellow tones – have a slightly sweet and ‘green’ taste. All parts of a pansy can be eaten – nothing is too bitter for the palate. Charming yellow primroses, on the other hand, are more ‘peppery’ in flavour.

Why are they so good?

While a bouquet of flowers can increase happiness and reinforce positive social relations (just from being in proximity to their bloom), eating them is even better!

With their uplifting, bright colours, edible flowers don’t just bring a smile to your face. They’re a rich source of essential vitamins and minerals, and are a brimming with phytonutrients to keep you healthy and happy in the grey of winter.

How can you use them?

The practice of cooking with flowers dates back thousands of years. From medicinal uses to beauty and flavour in foods, edible flowers have been cultivated and enjoyed across time and place.

Blooms can be enjoyed in any number of mains, salads, drinks, sweets, cakes – you name it! – to instantly transform your food into a vision of beauty.

(Did you see the amazing late summer flower salad we had over at Fork and Dig It? Our jaws dropped when this was brought out!)

Why not:

  • Use blossoms scattered in place of mature herbs in cooking.
  • Liberally sprinkle flowers over a salad (and then take a pic for your social media…).
  • Freeze blossoms in ice cubes for ultra-gorgeous drinks.
  • Crystalise flowers for the ultimate sweet treat or cook flowers and sugar to make a floral syrup. (There’s a recipe for primrose honey here)
  • Garnish literally anything. Soups, mains, salads, sweets, drinks, baking – flowers are the ultimate cheat for culinary beauty.
  • Use flowers in baking! Snip up blooms into dough (you’ll never see a prettier or more naturally colourful dough. An old boss of mine used to do this when we made scones at a cafe), or why not try this recipe for pansy shortbread.

Don’t forget to wash flowers delicately before use. If flowers need perking up, simply rest face up in cold water for 20 minutes or so before use.

What makes our edible flowers so special?

Fresh, environmentally friendly and locally grown, our flowers aren’t just a are find. They’re good for the planet, your health and your soul!

How do you like to use edible flowers? Have any recipes or pictures you’d like to share? Tag us in social media (@finandfarm).

Sussex Edible Winter Flowers