The most delicious meal you’ll eat this Spring…

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Oh my! Wild garlic is here – and you’ll probably smell it before you see it.

These local pointed, flat green leaves are grown over at Toos biodynamic farm in the charming, picturesque Sussex countryside near Cuckfield. Pungent and wonderfully heady, this woodland leaf deserves to be enjoyed in the most #EatSussex way possible…

Mellower, sweeter and greener than bulb garlic, you can use wild garlic leaves abundantly for the most intense and mouth-watering Sussex meal yet. We’ve whipped together an #EatSussex wild garlic pesto to pair with heritage waxy, flavoursome and yellow-fleshed Belle de Fontenay potatoes.

For an easy lunch, or fresh, green spring supper, this recipe satisfy your seasonal cravings…

Wild garlic pesto and Belle de Fontenay potatoes

You’ll need:
150g Biodynamic, Sussex Wild Garlic 
50g Sussex Parsley
100g Twineham Grange Sussex Parmesan 
125ml Mesto Olive Oil
100g Pine Nuts
1 Organic, unwaxed lemon 
500g Belle de Fontenay heritage potatoes

Method
To make the pesto, wash the wild garlic and parsley, and place in a food processor. Chop or grate in the Sussex parmesan and add the pine nuts, olive oil, lemon juice and a pinch of lemon zest. Blend until well combined, and a heady, creamy, aromatic pesto is formed. Set aside to let the flavours meld.

Wash and boil the Belle de Fontenay potatoes whole (leaving the skin on – there’s so much flavour and goodness!) for approximately 25 minutes, or until tender. Either leave to cool and slice, and combine generously with the pesto to form a tangy, tasty potato salad, or heat a large skillet and gently cook the sliced potatoes and pesto for a flavoursome side.

Serve with Sussex rocket for a spring salad, or pair with some uniquely flavoured Saltmarsh lamb for a hearty Sussex main.

Feeling hungry?

Get your wild garlic and Belle de Fontenay potatoes here. (Although with an incredible array of local, ethical and seasonal produce to play with…)

How do you like to enjoy wild garlic? Let us know in the comments, or tag us on social media (@finandfarm)…

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The most delicious meal you’ll eat this Spring…

Rhubarb is here! Are you sweet or savoury?

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Want to ignite your taste buds?

Well, the most British sign of Spring is here. Tender, young March rhubarb!

Grown outdoors in the gentle countryside surrounding Worthing, this leafy vegetable is ready for picking and enjoying.

Looking for a tart, fresh flavour you simply won’t find anywhere else? Often treated more a fruit than a vegetable, rhubarb is cooked up in compotes, pies, cakes and a myriad of desserts to offset it’s sharp flavour. But rhubarb is, in fact, wonderfully versatile, and adds a kick to savoury creations.

How to eat:

Prehistoric looking, rhubarb’s large, flat leaves are certainly striking. But – as appealing as they may seem, you won’t want to eat them as they contain high levels of oxalic acid. Their tender, pink bushed stalks, however, are always safe – and are a positive Springtime treat.

Leave the leaves on until you’re ready to cook, as this will keep the plant fresher for longer. Fresh stalks should be firm (a little rubberby), and easy to snap.  Our Sussex rhubarb is new season – so you won’t need to peel. Simply slice, cook in your recipe until tender and enjoy!

Sweet

Simple Rustic Rhubarb Pie

You’ll need:
175g flour
80g very cold Sussex unsalted butter
1 free-range Sussex egg
80ml cold water
6 large stalks of Sussex rhubarb, sliced
85g sugar
Salt

Method:
First, make the pastry. Combine the flour, 10g of the sugar, butter and a pinch of salt in a large mixing bowl. Using your fingers, combine well until you form fine ‘crumbs’, and make a well for the egg. In a separate container, beat the egg and water until combined, and pour into the well.

Gently, so as not to overwork, combine the egg and flour mixture to form a dough (adding more cold water if necessary). Chill the dough for 30 minutes, before rolling to a 5mm thick, circular shape.

While the dough is cooling, prepare the filling. Simply toss the rhubarb and caster sugar in a separate bowl as set aside until the dough is ready. When ready, simply place the rolled out dough into your desired baking tray and place the rhubarb-sugar mixture in the centre. Turn in the edges of the dough, so that the juice from the rhubarb stewing may not escape, but leave the very top exposed.

Cook for approximately 30 minutes at 180c. Cool and enjoy with a generous serving of Sussex ice-cream!

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Savoury

If sweet isn’t your thing – or you’re just itching to try something new, then this let this Rhubarb Lamb Tagine bring some spice into your life this March.

Rhubarb Lamb Tagine

You’ll need:
2 lbs of high-welfare, organic Sussex lamb, diced
A generous dab of Sussex butter
3 cups of chopped Sussex rhubarb
2 medium biodynamic Sussex onions, diced
250g of fine beans
2 cups of stock
3 cloves of garlic
1/2 hot chilli, diced
2 tsp black pepper
1 tsp cumin
2 tsp sweet paprika
1 tsp cinnamon
1/2 tsp allspice
1 tsp ground ginger
2 cans of diced tomatoes
2/3 cup of diced dried apricots
Wild garlic, finely sliced, to serve

Method:
In a heavy bottomed pan, melt the butter an saute the onions, garlic and chilli until they start to soften. Add the spices and continue to cook for another minute to meld the flavours.

Add the rhubarb, apricots, tomatoes, stock and lamb. Combine, cover and simmer on a low heat until the lamb is tender. When tender, add in the green beans, and gently simmer until the beans are cooked, but still a pleasant green colour.

Serve with rice or local potatoes and sprinkle with wild garlic.

Got the taste for rhubarb? Get your fresh, local rhubarb online here.


 Image 2: Rhubarb Tart by stu_spivak/ FLICKR (CC)

Rhubarb is here! Are you sweet or savoury?

Baby turnips – the best kept secret of winter veg!

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One of the most ancient crops in the world, the turnips has undeservedly gotten a bad rap over the years. (Overboiled by your grandma maybe?)

But we’re here to change all of that!

Throw away the image of a bitter, fibrous root. The baby turnip bears nothing to it’s overgrown autumnal cousin. Delicate, sweet-fiery in taste (they’re a member of the mustard family after all), quick to cook and wonderfully versatile, baby turnips are the best keep winter-root secret ever.

Our baby turnips are grown by Becky and Trevor over in Sidlesham, Sussex, where they’ve grown vegetables for over forty years. Very local, and very fresh, did you know that our Sussex baby turnips are now in bigger bunches? Switch up your squash and potato game, and grab a handful of these beauties to spice up your meals with!

How to cook:

There’s no need to peel. Simply cut into quarters and saute or toss in oil and roast. Try stir frying with spices, fresh greens and adding to rice, or shave into a salad and toss with a flavorsome vinaigrette. Stir in the greens for extra health benefits and aroma.

Need some more cooking ideas? Here’s some of the most mouth-watering baby turnip recipes from around the web…

Enjoy local baby turnips while their growing season is here – go to our website and order now!


Image 1: Baby turnips and sorrel by Robin Catesby/FLICKR (CC)

Baby turnips – the best kept secret of winter veg!