#EatSussex August – What is it?

Tibbs Farm
Our farmer, Robert, taking us down leafy paths to the strawberry, blackcurrant and gooseberry fields

Let’s set the record straight first of all . . .

Life as a farmer is a tough game. At the mercy of the elements, the economy, food trends and an uncertain Brexit on the horizon, there are compelling arguments for throwing in the towel and finding a regular job.

To set the record straight though – we are not farmers ourselves. The ‘we’ in Fin and Farm are Nick and Muir who set it up in 2009 and along with Jim, who joined shortly after, and we work with local farms throughout Sussex and West Kent. We bring fresh produce from growers and producers to commercial kitchens such as restaurants, pubs and hotels and home kitchens all along the South coast.

_NJS1715
This is us – Nick and Muir on the beach at Shoreham. So lucky to live in a county with such beautiful seaside, great countryside and vibrant towns.

Why we do what we do . . .

The food chain from the farms to the shops is a delicate one, and our job is to work as a bridge to regularly bring fresh produce to urban areas, where it’s more difficult to access. The aim is to reduce the carbon footprint of local food and keep it accessible and affordable for our customers.

So, last year we lost two farms; one to retirement (the land has been converted to a glamping site) and one as income wasn’t sustainable. Naturally, this starts to ring alarm bells, as naturally, our regional farms are an essential feature of our local economy.  Without them, access to good daily food and the collective carbon footprint would suffer not to mention our tourism, environment, maintenance of natural sites and local employment.  We would sorely miss our diversity and quality of what is on our plate.

Of course, vegetables in the supermarket are relatively cheap because the growers and producers are often paid so poorly and tied into wasteful contracts which direct the bulk of the profit to the retailer. There is little security for the growers and they are left extremely vulnerable if they don’t yield good crops – hence and over-reliance on industrial growing techniques….that is if they are even based regionally – it’s often cheaper to source globally produce that we can easily grow locally.

basketsofveg
You can smell the freshness in all these baskets of leafy veg

But you know all of this. There are a ton of reasons to buy locally. But, in our experience, people are driven to the supermarkets not because they don’t care, but generally through lack of time and the demands of a busy life and making ends meet. It’s totally understandable; life can be rushed and stressful and we have a million things to think about.

Of course, it’s easy for us to recommend local produce when we spend so much time on the farms – but with our delivery service – or shopping at supermarkets such as HiSbe in Brighton or our home boxes, honestly, should be as easy as regular shopping habits.

So, what is #EatSussex August?

Even though we eat loads of local food ourselves, we thought we would go a step further and pledge to eat nothing but Sussex produce* throughout August. We want to show that it’s entirely possible to eat healthily, rustle up speedy meals and find interesting food locally and it definitely not be another drain on your already stretched time, imagination and budget.   (* see Rules below).

You know though, even though we are really excited by the project, we still had to think carefully ourselves when we were planning.  Like many, the thought of careful advance food planning isn’t something high on our agenda (‘fessing up here). we also have our work with our food businesses, a family (GCSE time – yikes), elderly relatives, a dog, our house which we are gutting, and that has to be occasionally cleaned, and somewhere fitting into all of that, a social life!

At home our daily food is usually not particularly complex, fairly quick one or two pots – although we do use loads of fresh ingredients. Healthy eating is high on our agenda so we rely heavily on pulses, brown rice, wholemeal pasta, and lots of bananas, peanut butter and coconut milk and cream.

We already eat probably 75% fresh local veg and fruit and our diet is pretty plant based, on the whole. We aren’t saints though and really enjoy our treats of chocolate, cheese and good wine or cracking open a chilled beer.

Nick eats meat although Muir is veggie, so there isn’t a whole load of meat in the house but Nick does treat himself on occasion to fresh Sussex sausages, chicken and the odd steak.

So, all in all fairly simple – and an exciting challenge. We will be learning to cook fabulous pasta at home with local flour and find fabulous substitutes to wean us away from bananas!

#EatSussexAUGUSTTHERULES

So, here are a few of the basic rules we’ve put together and we hope that you’ll enjoy the upcoming blogs/vlogs about progress and some more info on our growers and suppliers.

  • All meals to be made from Sussex produce
  • Can drink locally sourced (sustainably sourced, that is) coffee and blended tea from Edgcumbes near Ford and from MD Tea in Brighton.
  • Can use locally packed salt and black pepper
  • Can use locally sourced and sustainably imported spices from local suppliers
  • We will use locally pressed hemp oil for dressing (as it shouldn’t be heated)
  • Will use Mesto Olive Oil as Cate and Vasilis live in Brighton and they own the olive grove in Crete. All oil they transport themselves, so the carbon footprint is tiny. For health reasons, we would prefer not to cook with butter for a whole month! Although for taste, we have no objection at all!)

Please feel free to comment with advice, recipes and pointers to anything local that we may not have found on our travels. All advice welcome!


Visit us at

www.finandfarm.co.uk

Follow our progress on Facebook, Instagram, Twitter and LinkedIn

1496689486_Instagram    email-twitter    email-linkedin    email-facebook

 

 

 

#EatSussex August – What is it?

Perfect Sussex Charmer Rarebit

Welsh_rarebit

Since Hove Museum has closed it’s cafe doors, we have been on the lookout for a replacement proper Welsh Rarebit.   A good Rarebit is not necessarily just posh cheese on toast.  It’s a melting combination of whipped cheese, butter and flour with the lightly nutty aftertaste of a dash of beer and served with a crisp, spicy rocket salad.  Sometimes served with an additional egg, but that’s just overkill in our book.

I’ll say traditionally a good Rarebit has been made with a salty, mature cheddar, but of course, the dish itself was (is!) a Welsh tradition appropriated by the rest of the UK and Cheshire or Caerphilly cheese is often used.  Both Cheshire and Caerphilly cheeses have a slightly citrussy tangy taste, so for us, we prefer something a little more oozy and mildly buttery.

We are very lucky to have THE perfect Rarebit cheese from a local cheesemaker, Rob, from Bookham Harrison over in leafy Funtington, near Chichester meandering at the foot of the South Downs.  Sussex Charmer is a punchy hard cheese which is the lovechild of Cheddar and Parmesan (and certified vegetarian) with the gutsiness of a good Parmesan and the creaminess of cheddar.

How to make a perfect Sussex Rarebit

Important note here…the bread is very important.  A good thick slab of a wholemeal sourdough is delicious and robust enough to withstand a rich sauce without becoming soggy .  But that said, if you prefer white, then just cut it from a good fresh loaf and don’t stint on the thickness of the slice.

Serves 4 | Prep 10 minutes | Cook 10 minutes

Ingredients

225g Sussex Charmer cheese
25g salted butter
1 tablespoon Worcestershire sauce (if you’re vegetarian, we had a go at making vegan Worcester sauce – recipe here)
1 tablespoon wholegrain mustard
4 free range egg yolks
A good sprinkling of freshly ground black pepper
4 tablespoons of golden beer – try Long Man Long Blonde or Dark Star Hophead
4 thick slices of bread

Method

Mix the mustard with the beer in the bottom of a small pan to make a paste, then add the butter and about 1 tsp Worcestershire sauce – you can always add more later if you like. Heat gently until the butter has melted.

Mix in the cheese and stir carefully until it has just melted but be careful not to let it boil or burn.  Once you have a sauce, season if required, then allow to cool until just slightly warm, being careful the mixture doesn’t cool to be come solid.

Pre-heat the grill to medium-high, and toast the bread on one side and just lightly toast the other. Beat the yolks into the warm cheese until smooth, and then spoon on to the toast and cook until bubbling and golden.

Serve immediately with a spicy leaf salad and some tiny cherry tomatoes to balance the rich flavours.

 


Visit us at our website

www.finandfarm.co.uk

See where we are in Sussex and all about our news by following us on

Facebook, Twitter and Instagram.

1496689486_Instagram    email-twitter    email-linkedin    email-facebook

Perfect Sussex Charmer Rarebit

Homemade Vegan Gluten-Free Worcestershire Sauce

VeganWorcestershireSauce

So, here we go! As Nick and I have decided to eat only locally sourced produce this August, we thought we’d put a few things in place to get ready.

The premise is that we will only eat food sourced locally – but being the UK and Northern Europe, we are a bit short on the odd item.  So, with the exception of salt, pepper and essential spices like cinnamon and turmeric, we are using only local produce.

Tea and coffee that is sourced through our local blender – MD Tea and Edgcumbe’s coffee is also allowed, as we honestly could not be trusted to run our business for a whole month without a single drop of tea passing our lips (come on, we’re British – our blood runs 75% tea at least!).

Well, all that said, we thought we’d make own own Worcestershire Sauce, as this is a wonderful ingredient with Welsh Rarebit, soups, stews and drizzled on sardines on toast.  ‘Real’ Worcestershire sauce is made with anchovies – which is no good for our vegetarian daughter, so we have opted actually for a gluten-free vegan version in which the main ingredients are sourced locally anyway.

Our version is based on a simple recipe by Martha Stewart, but we have introduced a slightly earthier flavour using Tamari instead of Soy.

Recipe – Homemade Vegan Gluten Free Worcestershire Sauce

Makes around 150mls – it’s quick to make so you can always make more if you feel like it.

Keeps approx 3 months in the fridge.

Ingredients

  • 250ml raw cider vinegar
  • 75ml gluten free tamari sauce
  • 90g raw honey
  • half teaspoon dry mustard powder
  • half teaspoon onion salt
  • 1 small clove garlic crushed
  • 1/4 tsp ground ginger
  • pinch cinnamon
  • A good sprinkling of freshly ground black pepper

Method

  • Combine all the ingredients in a small stainless steel pan.  Bring to the boil over a medium-high heat and keeping an eye on the pan, let it simmer for around 20 minutes to reduce by half.
  • Strain through a fine sieve and let cool before pouring into an airtight container.

 


Visit us at

www.finandfarm.co.uk

Keep up to date with our news and produce by following us on

Instagram, Facebook and Twitter

1496689486_Instagram    email-twitter   email-linkedin    email-facebook

Homemade Vegan Gluten-Free Worcestershire Sauce

Locally Grown Superfood – Hemp

vitality-hemppro-energyballs-3-copy

Hemp is the current superfood that is on everyone’s lips this year – and we are lucky enough to be regionally self-sufficient enough to have one of the country’s few licensed crops. Industrial hemp is grown from the same Cannabis Sativa plant but is bred to have virtually no THC (the psychoactive element that gets you stoned). Yet, it is still only grown under licence in the UK (and these are few and far between) and is illegal to grow in America.  Crazy considering the health and economic benefits of this bountiful crop.

Why hemp is good for you

Nutritionally speaking, it is pretty amazing, for its anti-inflammatory properties via the cannabinoids (CBD) and has been suggested that it can help with anxiety and depression.  The essential fats found in hemp are said to reduce food cravings and help to improve circulation and contribute towards reducing cholesterol.

A great plant-based athletic protein

Hemp seeds and oil have a high protein content and contains the lowest level of saturated fats compared with other oils.  The powdered seed has higher protein levels than soy and provides essential fatty acids, omega-3 and omega-6 as well as being a source of gamma linolenic acid.

Why grow hemp?

Hemp has been used for centuries in rope-making, fabric, boat sails, paper as well as the edible uses.  Hemp is a tough crop and can grow well in any soil type and needs less spraying or watering than other similar crops – wheat or soy, for example. So is really an economical and ethically sound crop.

A little strange that we are not acquainted with one of our most ancient crops, don’t you think? Apparently, one of the oldest relics of human industry is a piece of hemp fabric dating back to approx 8,000 BC.

Hemp_Leaf


Recipe

We made this loaf and it is absolutely delicious – so well worth taking the time.  Slather with butter and served with creamy cheese and raw honey.  A perfect combination to match the earthy flavours of hemp, rye and nuts with the richness of the topping.

 

Walnut_Hemp

Hemp and Walnut Bread

Ingredients

  • 450g Strong wholemeal bread flour
  • 200g Stoneground Rye flour
  • 30g Hemp protein powder
  • 1 tsp Salt
  • 1 x 7g Sachet dried yeast
  • 1½ tbsp raw honey
  • 200g walnut halves, roughly chopped
  • In a large bowl,mix together the flours, hemp protein powder and salt. Make a well in the centre.
  • Re-activate the yeast by mixing it in a small bowl with the honey and 230 ml warm water.
  • Pour the yeast mixture into the well of the flours and leave to stand for 15 minutes.
  • Add another 230 ml of water to the bowl and gradually mix in the flours, making a soft but not sticky dough.
  • Turn out onto a lightly floured work surface and knead for 10 minutes until the dough is smooth.
  • Add the walnuts and knead for another 2-3 minutes then return to a greased bowl, cover and leave to rise for 2 hours until doubled in size.
  • Knock back the dough, knead again for 2 minutes and then divide into two portions.
  • Shape each one and place on a baking sheet. Cover and again leave to rise for 1 ½ hours.
  • Preheat the oven to 220°C (425°F) Gas Mark 7.
  • Slash the top of each loaf three times and bake for 15 minutes and then lower the oven temperature to 190°C (375°F)
  • Gas Mark 5 and continue to bake for 20-30 minutes, until the loaves sound hollow when tapped underneath.
  • Leave to cool on a wire rack.

Visit us at

www.finandfarm.co.uk

 

 

 

Locally Grown Superfood – Hemp

Sussex St George’s Day – Celebrate with a Greek Roast

st-george-killing-dragon

Happy St George’s Day

Today is St George’s Day (23rd April).  Over the years, the flag has been sadly tarnished with racist symbolism.  But, subdued celebrations are actually not new – since the Reformation, the English apparently became slightly fed up with Saint’s Days (big mistake – we now have fewer bank holidays than pretty much all other European countries).

Who was St George?

St George was a busy guy.  He is the patron saint of soldiers, cavalry, farmers, field workers, boy scouts, saddlers, archers and many countries and cities world wide. He displaced the less exciting original Patron Saint, St Edmund, who didn’t slay dragons (shame, we could have drunk mead for breakfast).

St George was said to have been born in Capadoccia, Turkey of Greek parents and was a Roman soldier, eventually being executed for his faith in either Palestine or Syria (depending which account you read).  He became the English patron saint after apparently appearing in battle to the troops at Agincourt in 1415, where they had a stunning victory against the French – and further immortalised in Shakespeare’s play, Henry V – so we have him really to thank for the enduring patriotic saint.

His name means ‘earth-worker’ – ie farmer, and the date of 23rd April is symbolic of the time of year when crops are starting to grow….and given his widespread appeal, we think the traditional roast could reflect some of the wider cultural references.


Recipes

There are so many recipes for roast lamb floating arount, but the Greeks pretty much have the recipe to perfection.  Crunchy skinned, tender fleshed lamb on sticky roast potatoes.  This recipe is pretty straightforward.

If you’re not planning a roast, then this recipe for slow cooked lamb with aubergines and tomatoes is also a wonderful recipe if you’re also looking to cater for vegetarians, as you won’t be caught up making extra tomato sauces alongside the gravy.

Vegetarian roasts can also be stunningly rich with a simple variation of ingredients in this Aubergine, Tomato and Feta Baklava.

Less heavy than traditional roasts and a wonderful time to make the most of our fantastic tomatoes.


Our Sussex Saltmarsh Lamb

If you are cooking a roast, then the quality of the lamb is the most important element.  We will only sell our high welfare, organic Saltmarsh Lamb from Pevensey.

Saltmarsh Lamb roam freely on land which is regularly covered by the sea and hosts salt tolerant plants such as samphire, purslane and mineral rich grasses.  The lambs are leaner and the flesh a little darker and denser than regular lamb – a little gamier.

Read more about our Pevensey lamb here.


Come and visit us at

www.finandfarm.co.uk

Sussex St George’s Day – Celebrate with a Greek Roast

Sussex Biodynamic Rainbow Chard and Spinach

rainbow-swiss-chard

Grown by Toos near Cuckfield

Toos Jeuken grows delicious rows of biodynamic veg and fruit over at her feast of a farm near Cuckfield, at the foot of the South Downs.  Toos is from Holland where she started her biodynamic farming career alongside her siblings – who are all now biodynamic farmers.  Toos has been farming in Sussex for over 40 years and is a dedicated and inspirational farmer – it’s not often you meet someone who loves their job as much as she does.

Toos_Cropped
Toos on her farm in Cuckfield

Big Leafed Spinach and Rainbow Chard

Big leafed sturdy varieties of greens are often associated with winter cooking.  But in the spirit of eating seasonally, we need to embrace what we can grow in our soil and adapt cooking when we are lucky enough to have such delicious fresh ingredients to play with.

So, at this point in the season, the big leaves are on the smaller, more delicate size but in a week or so will be flourish and flesh out.

 


How to store

The greens are super-fresh and will last a little longer if kept in the fridge in a plastic box (not bag) with a paper towel to absorb the excess moisture.  This, apparently, should keep sliminess at bay, if you can’t use the leaves immediately.

Another method, which has received good reviews (although we haven’t tried it yet – we will do and let you know the results!) – is to put your greens into a plastic bag and blow into it to inflate.  Seal the bag and keep in the fridge.  This allows the leaves enough carbon dioxide to keep them fresh.

This only extends the life of the greens for a few days – eat fresh for maximum flavour and nutrition!


How to cook

How_to_cook_Chard

Spring greens, chard, spinach and all greens work with simple cooking and flavours.  Here are some cooking tips from Great British Chefs.

Throughout the continents, there is nearly always a meal which combines tomatoes, greens and eggs.  The Middle Eastern dish, Shakshuka is a perfect way to combine the flavours in this rich Shakshuka with Swiss Chard (or Rainbow, in our case).

If you’re cooking for gluten free diners, then this richly nutty flavoured Chard Tart is both practical (great for breakfasts) and tasty for picnics.

If you’re using the leaves, don’t discard the bright stems.  Keep a jar of Pickled Rainbow Chard Stems to hand to eat with salads or in a Buddha bowl…or with rice.

Pickled_Chard_Stems
Pickled Rainbow Chard Stems

Canapes, snacks, brunch, barbecues – there is always a place for mini-pizzas and this recipe is one we will be trialling over and over again with different toppings.  A crunchy base is the perfect texture to bite into with rich toppings.  Here’s the recipe for Mini Polenta Pizza with Rainbow Chard and Caramelised Onion.

Finally, chard and pasta go hand in hand like Sausage & Mash or Fred & Ginger.  The flavours make a tasty mouthful, especially combined with a soft melted cheese.  The Italians famously use Taleggio but in Sussex, we have our ripe, creamy Sussex Brie to use in this gorgeous recipe for Chard Penne Pasta Bake.


 

Come and visit us at

www.finandfarm.co.uk

Sussex Biodynamic Rainbow Chard and Spinach

Afternoon Tea for Mother’s Day

afternoontea

Afternoon Tea is a special ritual and must be simple but perfect…

First off, we are extremely fussy about preserving the ritual of a proper afternoon tea.  After all, it’s not a regular feast and therefore, no room for messing about.  The thing is, it’s about dipping spoons into fragrant jams and decadent cream and not faffing around with sticky fingers to open mini jam jars or scrape open pats of butter.

Serving a fresh cream tea is a visual feast as the food is fairly simple, so there is just no excuse for sloppy serving…

So, we have a few basic rules here…nothing to do with etiquette, which is stuffy and dull…afternoon tea as a pleasurable experience, not an endurance test.  It is all and only to do with the quality of the food:

  • The finest quality ingredients and ideally, homemade.
  • As above – quality jam.  Nothing seedless or served in a plastic pouch.  If you must buy it then min 60% fruit.
  • NEVER serve pre-packaged scones (what??).
  • Use a good strong English Breakfast tea, preferably loose leaf.
  • A soft English sparkling wine works even better than champagne or prosecco.

So, the scones…

Scones will make a or break a good afternoon tea. They should be made as close to the eating as possible and should be light and fresh, not leaden and puddingy.

There are many recipes for scones, but the key thing here is not to overwork the dough.  I think there is an old cooking proverb that sagely says something like ‘a good scone is made in a hurry’.

scone
From How to Make Scones

Recipe Yoghurt Scones

There are two techniques that can be used to make these scones irresistible: preheating the baking tray and stacking and pressing out the dough a few times to create mouthwatering, feathery layers.

Makes 12
140g spelt or wholemeal flour
155g plain flour, plus more if needed
1½ tsp salt
1 tbsp baking powder
115g unsalted butter, chilled and cubed
310g creamy yoghurt
1 Preheat the oven to 230C/450F/gas mark 8. Place an ungreased baking tray in the oven.

2 Combine the flours, salt and baking powder in a food processor. Sprinkle the butter across the top of the dry ingredients and pulse about 20 times, or until the mixture resembles tiny pebbles. Add the yoghurt and pulse a few more times, until the yoghurt is just incorporated. Avoid overmixing; it’s fine if there are a few dry patches.

3 Gather the dough into a ball and turn it out on to a lightly floured surface. Knead five times and press into a 2½cm-thick square. Cut in half and stack one on the other. Repeat two more times – flattening and stacking, then cutting. Add more plain flour to prevent sticking when needed.

4 Press or roll out the dough into a 2cm-thick rectangle. Cut the dough into 12 scones.

5 Transfer the scones to the preheated baking tray leaving 1½cm between each scone. Bake for 15-18 minutes, until the bases are deeply golden and the scones are cooked through. Eat them hot:  Whether cream or jam first – your choice!

This recipe is adapted from The Guardian

Afternoon Tea for Mother’s Day