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!

What makes Sussex hemp SO special?

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Hemp: the superfood on everyone’s lips! No longer raising eyebrows, it’s the sought-after ingredient in trendy Brighton cafes and mouth-watering healthy recipes.

Whole seeds, hemp powder and hemp oil – there’s plenty of ways to enjoy this plant. From hemp mylk, #eatsussex hemp and rosemary bread and hemp houmous, we’ve shared some over our favourite recipes over the seasons.

(Although, why not try hemp in your breakfast, in a smoothie, on a soup or hemp oil drizzled over a salad? Tastes divine – and so easy!)

What, exactly, makes this plant so special?

This seed is a true superhero in every sense – from saving the environment to saving our hearts.

With our organic, locally grown hemp, you can buy the most nutritious and most environmentally friendly hemp you could possibly get!

The Sustainable Wonder Crop

Grown using organic methods that respect the local ecology, our Sussex hemp grows chemical-free in the gorgeous South Downs National Park, West Sussex.

But – it’s not just the wonderful ethics of Vitality Hemp that make this product so amazing. Deemed the ‘Sustainable Wonder Crop‘, hemp is the future for a healthy, happy planet.

A versatile crop that can produce food – as well as raw materials for sustainable, ethical cotton, plastic and fuel alternative – hemp grows easily and abundantly even in our cold and rainy climate.

Plus, this wonder-crop is naturally resistant to disease and improves, rather than depletes, the quality of the soil in grows in. Whats-more (yes, there is more!), this plant actually helps to clean up soil pollution, making our world a better place to live in (whoa!).

Nutritional powerhouse

Packed with essential omega-3 fatty acids, hemp helps reduce inflammation in the body, boosting heart health and brain health. Packed with essential phytonutrients, such as zinc, phosphorus and iron, hemp supports your body from inside and out – meaning strong bones, healthy immune system and a glowing complexion!

Plus, with all the essential amino acids, this seed is a wonderful source of plant-based protein to keep you full and complement  New Year fitness goals.

What Sussex-grown hemp products do we offer?

Hemp seeds, unhulled.

Hemp Seeds, Local (250g)

Perfect to whip up some hemp mylk with, sprinkle on cereal, throw into smoothies, make healthy desserts or garnish soups, stews and salads!

Hemp protein powder

Hemp Protein Powder, Sussex (250g)

The most sustainable (and delicious) plant-based protein, supplement your diet with this omega and amino-acid packed superfood! Add to oatmeal, smoothies, baking, desserts and any recipe you’d use conventional protein powder.

Hemp oil

Hemp Oil, Cold Pressed, Sussex (250ml)

Cold-pressed to preserve the essential fatty acids, this hemp oil will divinely transform your meals. With a delicate, nutty taste and gorgeous hue, invest in your health with this delicious oil!

 

What makes Sussex hemp SO special?

Healthy Chocolate Beetroot Brownies!

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(gluten-free, refined-sugar free)

January may be all about getting healthy. But, there’s no need to go the whole month without a little indulgence…

So, don’t throw away your resolutions just because you wanted a bite of something chocolatey… Simply whip up a batch of these healthy, delicious and seasonal brownies!

With this wholesome recipe, you can have your cake and eat it too: Using seasonal beetroots, raw Sussex honey and local, highest welfare organic eggs, a healthy dessert never tasted so sweet…

Gooey, chocolatey and everything you could dream about in a dessert, these chocolate brownies are good for the soul – as well as the body!

Mouth watering already?

Great – let’s get cooking!

Recipe

You’ll need:
500g cooked beetroot
3 organic, high welfare Sussex eggs
1/2 cup of raw Sussex honey
100g cacao powder
1 tsp baking powder
100ml coconut oil or Sussex butter (melted)
1/2 cup of ground almonds, walnuts or hazelnuts
1-2 tsp vanilla powder

Method
Preheat the oven too 180c. Peel the cooked beetroot and blitz in a food processor with the egg, coconut oil and honey. Once smooth, add the almonds, cacao powder, baking powder and vanilla and combine well.

Pour into a baking tin and bake for approx. 30 minutes. Allow to cool, and enjoy curled up by the fire with a cook book and good company!

*Why not try using incredible biodynamic Sussex candy beetroot for even more sweetness and beauty in this dessert? Let us know if you try this dessert or you have any wholesome recipes to share with us this January! @finandfarm 


Recipe inspired by: https://www.popsugar.com.au/fitness/Lorna-Jane-Healthy-Beetroot-Brownies-Recipe-36855127
Image 1: Taste at the Yelp Exchange by Yelp Inc/ FLICKR (CC)

Healthy Chocolate Beetroot Brownies!

Kickstart your January with this healthy and hearty detox stew!

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Want a healthy, radiant glow, despite the grey and rainy January air and post-festivities blow-out?

No problem!

A glowing complexion and abundant energy is your for the taking – all you need is quality, fresh produce and delicious recipes that’ll have you positively anticipating your next healthy meal.

We’ve got an abundance of locally grown and biodynamic produce – as well as the recipe inspiration – to get you off to the best possible start to 2018.

So delve into our produce selection HERE for ridiculously good fruit and veg.

Need a little inspiration for what to do with all this winter goodness?

Try this healthy and hearty stew, bursting with flavour and nutrients! 

Healthy eating has never been so delicious…

Winter Detox Stew Recipe

You’ll need:

A dash of olive oil
1 medium onion, diced
3 cloves of garlic, crushed
4 carrots, sliced into rounds
250g waxy salad potatoes, quartered
3 sticks of celery, sliced
1 leek, halved and slices
2 generous handfuls of of kale, sliced
1 handful of fresh thyme, stalked removed
1 tsp cumin
1 tsp ground pepper
1 tbsp white miso paste
1 can of white beans
Lemon
Parsley

Method: 

In a large pan, saute the onions, celery, carrots and garlic until they start to soften. Add in the leek, potatoes, cumin, black pepper and a generous handful of fresh time. Combine well and cover with water. Simmer for approximately 20 minutes to allow the potatoes and veg to cook.

Once the potatoes are tender, add your kale, white beans and miso paste. Stir well and continue to simmer until the kale has softened.

Serve with a squeeze of fresh lemon and sprinkling of fresh parsley for a detoxifying boost!

Enjoy this stew as the perfect, warming, healthy weekday dinner to detox and give you a nutrient boost. Watch your complexion glow and you head into 2018 on the right path!


Let us know in the comments what you thought of this recipe! Don’t forget to share on social media if you liked this recipe and want more healthy January cooking inspiration (@finandfarm).

Kickstart your January with this healthy and hearty detox stew!

Small-flock, hand-reared Christmas Turkeys

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Christmas is a special time of year – and only the best should be  gracing our plates!

Our highest welfare, small flock turkeys are just that. From a small Sussex farm, our birds are reared and treated to the highest standard of welfare (we have, of course, visited the farms and can certainly attest to this).

Bronze feathered and white feathered turkeys are reared, slowly and naturally, on a balanced cereal diet rich in oats – with NO growth promoting additives. This ensures a completely natural and richly flavoured meat.

Birds are processed from start to finish on the farm – meaning that they are hand plucked, dressed and dry-hung to ensure the highest quality welfare and meat. Traditional methods are used – and have been passed down on the family farm for generations.

Options:

Available as a whole turkey, as a turkey crown (legs can be supplied separately if wished) or boned and rolled. Simply choose your style and weight!

All turkeys are supplied boxed and with giblets. Stuffed turkeys are also available.

**Note: turkeys can be supplied in larger weights than we have on our site – however, as the birds are naturally reared, we won’t know for a couple of weeks what these will be!

Ordering:

You can order online. Or, if you prefer, speak to Nick (07966 972 530 or email nick@finandfarm.co.uk) and we can send you an invoice at a later date.

Browse turkeys today!  

 

 

Small-flock, hand-reared Christmas Turkeys

Parsnips are in! (Organic + biodynamic) 7 incredible ways to enjoy.

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Goodness, is it that time of year already?

Parsnips are here!

While they may seem to go hand-in-hand with Christmas in the British kitchen, there’re many ways to enjoy this comforting root veg. We’ve got a few ideas up our sleeve to keep them as a cool-season staple – not a once-a-year show.

From breakfast (really!) to dinner, parsnip’s wonderful earthy sweetness is one you simply need in your life.

Why?

Other than their palatability – parsnips are good for you.

This root veg is positively packed with essential minerals and phytonutrients to support your body. Parsnips are anti-inflammatory, cardio-protective and immune-enhancing.

Our locally grown, organic and bio-dynamic parsnips are positively bursting with health benefits.  Definitely a reason to include in our diets!

What are parsnips exactly?

Related to carrots, celery, celeriac, dill and parsley, parsnips are a root vegetable native to Europe. Spicy and sweet in flavour, parsnips have been a staple in our diets since roman times.

In the absence of honey and cane sugar, parsnips were the sweet treat in medieval England.

How? After the first frost, when parsnips are still in the ground, the starches change to sugar. (This is why Christmas parsnips taste so good roasted and caramelised…)

Fortunately for us, these days, we associate them as a savoury food. (Did you see our Sussex chocolate post?)

What happened to our love of parsnips?

Well – potatoes! Parsnips were pushed aside with the introduction of potatoes as a central source of starch in our diets.

But, today, there’s definitely room for both on our tables…

Tips:

  • Heavy, dense parsnips are the best. These are the freshest – and tastiest. Our parsnips are dug fresh from the earth and delivered straight away for maximum enjoyment.
  • Don’t peel! The skin is rich in nutrients – and flavour! Plus, our organic, bio-dynamic Sussex parsnips are pesticide-residue free. Just give ’em a good scrub!
  • Baby parsnips can be finely sliced or grated into salads. Very large parsnips can have their cores cut out before cooking for a sweeter taste.

And now for the good part…

Ways to enjoy:

1. Breakfast

Parsnips are delicious any time of day. Breakfast is no exception! Try a creamy, sweet spiced parsnip porridge (honestly, it’s exquisite).

More savoury than sweet tooth? (Or perhaps just not up for the idea of parsnip porridge…). Parsnip hash-browns are a breakfast must. Or, how about a chicken and parsnip breakfast bake to keep you going…

2. Salads

I know. It’s hardly the weather to have you craving a salad. But, keep it seasonal and cool-weather salads will be a flavoursome delight.

Autumn parsnip and chestnut salad is about as seasonal (and delicious) as you can get. This parsnip, blue cheese and hazelnut salad will have you salivating.

Parsnips will add a whole new dimension of deliciousness to your leaves!

3. Soup

Naturally creamy and comforting, you can dig in with some fresh crusty bread and cool, salted Sussex butter after a brisk walk in the cool wintery air.

Sound appetizing? Parsnip is perfect in this farmer’s market soup. Or, how about parsnip, almond and garlic soup for a creamy, flavoursome and wholesome boost.

4. Curries and stews

Spices and slow cooking truly do this humble root veg justice. Parsnip and chickpea curry will transform the way you view this root veg, while this jungle curry  is a bowl of wintery, spiced goodness.

5. Roast

Roasting caramelises this root to utter perfection. You can simply slice and cover with oil and spices for a fuss-free side. Or, take note from Jamie Oliver on the perfect way to roast.

Our suggestion? Enjoy in the ultimate comforting way: Parmesan baked parsnips. (So, so moreish…)

6. Stock

Want to create the most delicious food you’ve ever cooked in your life?

Homemade stock is the answer! You’ll wonder how a stock cube could ever compare…

There’s no limit to what you can put in. Simply slowly simmer veg, fresh herbs and seasoning of choice. Sieve the liquid from the main ingredients once cooked, and use immediately or freeze for the future.

Aromatic and sweet parsnips are the key to creating an intense stock.  Here’s a recipe for inspiration (plus how to make your own stock powder).

7. Cake

Surprising, I know. But it may just be one of the most delicious things you’ll eat. Flavoursome and dense in texture, carrots can step aside and let parsnips steal the cake show for once.

Here’s an inviting recipe for parsnip and maple syrup cake. Or how about Scandinavian spiced parsnip cake? Mmm, or zesty orange and ginger parsnip cake

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Feeling inspired?

Get your Sussex parsnips today!

Did you try any of these recipes? How do you like to eat and cook parsnips? Let us know! (@finandfarm)


Image: Parsnip Cake 7 by jules/ Flickr (CC)

Parsnips are in! (Organic + biodynamic) 7 incredible ways to enjoy.

Sweet Chestnuts!

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Often scarce on the supermarket shelves (except at Christmas), Chestnuts can leave us a little perplexed with just what to do with them. But chestnuts have populated the British Isles since Roman times – and positively flourish in the South of England. We may associate them with Christmas, but chestnut season is here, and these delicious fruits deserve to be enjoyed!

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A true seasonal delight, chestnuts are sweet, complex and richly flavoured. Their comforting starchy texture is wonderfully versatile for cooking. Whether sweet or savoury, chestnuts can be as wholesome or as decadent as you like. Mmm, it’s time to reintroduce the chestnut back into our culinary know-how…

How to cook

Chestnuts need cooking to become palatable. If you’ve cooked chestnuts before, then you can certainly attest to the rich, aromatic flavour cooking brings out. You can boil (approx. 30 minutes), microwave (approx. 3-4 minutes) or roast (approx. 30 minutes) – just be sure to score an X or line into the bottom of the shell to allow for peeling and to stop them from ‘exploding’! Cooking them in an open flame winter fire is, perhaps, one of the most loved ways to eat chestnuts in this country.

No matter how you’re cooking them, be sure to peel chestnuts when they’re still warm. When they’ve cooled, this can feel like the impossible task!

How to eat

There are a myriad of possibilities when it comes to enjoying chestnuts.  Blitz in a food processor to make chestnut flour – a healthy, gluten-free alternative with a slightly nutty flavour. Puree to fill a dessert such as the renowned French Buche de Noel (chocolate log filled with chestnut puree – yum!) or as a mashed potato alternative. Throw into roasts for texture and taste, or, add to rustic soups and stews to infinitely enhance with an earthy, sweet flavour.

Recipe

Decadent Chocolate-Chestnut Torte

We may associate chestnuts with Christmas and open fires, but chocolate and chestnut might just be the most heavenly combination. Haven’t tried it yet? Well, we’ve got a recipe that’ll make your mouth water…

Gluten-free, deeply chocolatey and enhanced with the flavour of pureed chestnuts and enticing walnut liqueur, this cake won’t fail to please.

You’ll need:
450g chestnut puree
230g dark chocolate
6 eggs
125g butter
65g sugar
2 tablespoons walnut liqueur

To serve:
Cream (as desired)
50g dark chocolate

Method:
Preheat the oven to 180C. In a mixing bowl, whisk the egg whites until firm (but not quite meringue texture). Melt the dark chocolate over a bowl of boiling water.

In a food processor, combine the butter, sugar and chestnut puree. Add in the egg yolks, liqueur and dark chocolate and combine.

In a mixing bowl, gradually fold through the whisked egg whites. Pour into a baking tin and cook for approx 40 minutes in the oven. Allow to cool before enjoying with whipped cream and chocolate shavings (and possibly an extra shot of walnut liqueur)!

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Order your chestnuts today!

Let us know in the comments how you like to enjoy this seasonal delicacy..


Recipe adapted from Nigella Lawson Chocolate Chestnut Cake (gluten free)  
Image 1: Chestnuts by Kristian Mollenborg/flikr (CC)
Image 2: Chestnuts by Simone Piunno/flickr (CC)
Image 3: dark chocolate torte by kylesteed/flickr (CC)

Sweet Chestnuts!