Organic Heritage Salad Leaves from Fletching Glasshouses

saladbannerv1About Fletching Glasshouses

There’s always the risk that leaves form the base of a salad allowing other ingredients to take centre stage. But once you’ve served a really good salad leaf mix, then you are spoiled for ever after as second rate greenery just doesn’t cut the mustard..

Isobel and Emily Rae, who own and run Fletching Glasshouses have years of experience growing a broad variety of certified organic crops. It’s their experimental flair of combining leaves that has created really special fragrant and colourful salad mixes.

This season there’s a tantalising selection of mixed bags and also some fantastic heritage leaves to mix your own combinations.

Fletching

Fletching Glasshouses is pretty unique. Firstly, it’s no ordinary set of greenhouses as the Raes have dug a reservoir on the land. It’s not just a picturesque place to hang out but is a haven for wildlife and creates an environmentally supportive way of supplying water to the plants.

Secondly, the growing culture has a personal touch with the careful choice of leaves that they choose to plant. Every year the salads have a special secret ingredient – well, perhaps not secret, but something different to create exciting new flavours as the seasons progress.

Thirdly, the leaves are genuinely freshly picked. Early each morning, there is a team of people picking ready for collections a short while later – and we generally arrive on our collection round about 8ish or so – so the salads have not long left the ground. Leaves are bright and crunchy without the generally sad droop that you find in commercially packing.


 What’s in the Salad Mixes

In the winter salads you’ll find Tere – which isn’t well known as a salad leaf here but eaten widely in Turkey. It looks like a sturdy fleshy rocket leaf and has a wasabi kick which melts into a sweet aftertaste which is a little citrussy.

You’ll see Tere in the potent Mustard Mix salad, which compliments and adds roundness to the spicy Mustard frills and a little is added to the Herb and Spring Salad Mixes to give a small amount of keenness to the milder flavours.


Organic Mixed Bags

There are two mixes available this week – Summer Mix and Mustard Mix with a delicious Herb Mix soon to come:

Summer Mix

The Organic Summer Mix is a soft, leafy mix of seasonal leaves.  The actual mix varies week by week depending on what’s flourishing or picked but generally it’s an aromatic mix of:

  • A selection of young freshly picked lettuce leaves – Butterhead, Oak Leaf (Red and Green) and Little Gem
  • Chicory – Sugar Loaf and Rosso
  • Land Cress
  • Claytonia
  • Sorrel – Red Vein and French

Mustard Mix

A spicy mix of Tere, mustard leaf, mizuna and purple frilled leaf.  With a little salad from above to give balance – especially chicory to give the tang to compliment the sharper leaves.  This is a zesty salad mix.

  • Spicy Leaves – Tere, Red Mustard frills, Mizuna
  • Salad Mix – as above
  • Bitter mix – Sugar loaf chicory and Rosso

 Coming Soon – Herb Mix

Soon we will have some wonderful Herb Mix – gentle salad leaves with fragrant edible flowers – marigold and borage and added fragrant chives and parsley.


Organic Heritage Leaves

Currently, Fletching are also growing a fabulous range of heritage leaves that have been well known staples, but you generally don’t find in the shops…Here are just a few that are currently growing….

 Claytonia – you can buy this as a single leaf

 

Claytonia400x400

Also known as Winter Purslane or Miner’s Lettuce, Claytonia has pretty heart shaped leaves with tiny central flowers. Originally it grew in America and took its name from the California Gold Rush Miners who ate it to prevent scurvy. So, a leaf rich in vitamin C as well as the B vitamins and iron.

It’s a fantastic leaf as it isn’t bitter and is fresh tasting and mild. . It’s fairly fleshy, so can easily be used as a substitute for spinach – a pretty versatile leaf for the kitchen.

 Land Cress – available as a single leaf

landcress2

Land Cress is rich and peppery like watercress but a smaller denser leaf. It is a native cress although now it’s often known as American Cress and has always provided greenery through the winter months. These dense leaves are also pretty versatile and can be cooked – although they pretty much melt instantly, so flash cooking required.

Red Mustard Frills – also as a single leaf bag

mustard-red-frils

Picture from the Biking Gardener

Mustard greens are something of a superfood as they are reputed to reduce cholesterol and are anti-inflammatory and have powerful antioxidants according to studies.  Red Mustard frills has a vibrant wasabi flavour and crunchy texture – it’s the spiciest leaf in the mustard family.  The frills are radiant, deeply serrated leaves with slim green stems.

Mizuna – Also single leaf bags available

mizuna
Mizuna is has long deeply serrated silky leaves with trailing stems that meet at its root base. Mizuna has a bright sharp but earthy flavour which is a beautiful bridge between a spicy and a sweet salad leaf.

Salad Rocket – as a single leaf

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The organic rocket that Fletching grows is a broad leafed mildly spicy variety with a full sweet flavour.  The peppery flavour of rocket is renowned for it’s pairing with deep smoky flavours like pancetta and parmesan.  It goes deliciously with the Mestó olive oil, where the grassy notes sit beautifully with fresh tangy rocket.

French Sorrel (from next week) – as a single leaf bag

frenchsorrel

Sorrel was once a staple leaf in British cooking and traditional medicine, but somehow dropped out of everyday use. French Sorrel is the broader larger leaf that we generally find under the name ‘Sorrel’ and a bit milder than the Red Vein variety.

It’s great with fish and eggs, but old recipes add it to Turnips and Swede and wilted down with butter as an accompaniment to goose or pork instead of apple sauce. The old cookery book we looked through described it as adding a ‘quickness’ to salads rather than tartness – which we think sounded beautifully descriptive.


 What to do with these wonderful leaves?

Cook up a fresh and healthy supper or brunch with a Land Cress Frittata with Ricotta and Parmesan…and in the spirit of being local, you could use Sussex Organic Ricotta and Veggie Parmesan cheese.

Land Cress in a delicious raw state works well in this recipe for Grilled Scallops with Land Cress and Tarragon Mayonnaise. If you can’t find scallops then chicken would work well and we stumbled across an intriguing blog which gave a recipe for vegan scallops.

Claytonia – Hearts for your heart. A healthy salad recipe with walnuts, parmesan and apples.There are loads of recipes but truthfully, it’s lovelier raw and even looks pretty in a vase.

salmonclaytoniasalad

Claytonia pairs beautifully with marjoram, avocado and nuts and white beans, as well as hard cheese, fish and shellfish. If serving with meat, the most delicious pairings are with duck and lamb.

Sorrel – where to start? It’s delightful with fish and eggs, but works as a perfect partner with goat’s or sheep’s cheese as well. Use as a foil for strong leafy greens and you’ll love it as a leaf in the Mustard Mix salad.

Try in the summer with a White Peach and Sorrel salad with honey vinaigrette for a real mix of sweet and tart flavours.

If you love Middle Eastern flavours, then try Yotam Ottolenghi’s recipe for Fried Beans with Sorrel, Feta and Sumac as lovingly described by David Lebovitz.

friedbeans

I have heard that in Crete Sorrel is used in a version of Dolmades – little folded pastry triangles stuffed with rice and seasoned with fresh herbs and cooked in olive oil.

Sorrel is also a fantastic partner to Salmon where a sorrel sauce is eaten in one form or other throughout Europe.

Pozole Verde is a traditional rich Mexican dish which uses wild sour-grass to contrast with pork belly and sharp lime, but in Diana Kennedy’s delicious recipe uses sorrel.

Mizuna has a bright and slightly earthy peppery flavour.  Try a delicious and simple potato salad by tossing fingerling potatoes with chopped mizuna and olive oil.

mizuna_potato_salad_1

Salad Rocket is made to go with pancetta and Jamie has the perfect recipe here for a warm salad.

When in doubt, then you can never go wrong with rocket pesto. Let’s face it, Basil is a summer veg but we want to enjoy some fresh greens and pesto takes seconds to whizz up in a food processor – and you can keep a jar in the freezer to cheer up a rainy day.

Make a powerful Salsa Verde with Red Mustard Frills, olive oil, garlic and capers.  Wonderful with pasta.

 

 Visit our website at

www.finandfarm.co.uk

 

 

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Organic Heritage Salad Leaves from Fletching Glasshouses

Fingerling Potatoes – How to Store and Cook

Roasted-Fingerling-Poatoes-recipe

Picture of Rosemary Roasted Fingerling Potatoes from The Dish

After chatting with our aunt, she made a very good point that a meal without potato is missing a limb. That sums up how important potatoes are in all their gorgeous versatility.  Plus a good reason why we are excited that fingerlings are the potato of the month.  We can happily enjoy their sweet nutty flavour for the next four weeks…

Fingerlings appeared relatively late in potato history – both are Victorian varieties and specifically cultivated to create their unique texture and flavour.  La Rattes were Danish and Pink Fir Apples, British, but they rapidly emigrated across the channel to France where they became the chef’s darling.

Anyway, our potatoes, as you will have seen from previous blogs, come from the beautiful Morghew Park in Tenterden, the specialist potato farm which sits on the Kent and Sussex border, who manage to produce such a stunning collection of heritage potatoes.


 

Mixed Bags or Available Singly

The special offer potatoes this month are available as either single kilo bags, mixed 2kg bags if you like a selection or single 5kg boxes.


 

La Ratte Potatoes

La Ratte, also known as Asparge potato or La Reine du Touquet.  Even though they’re Danish, their legacy is definitely French as Rattes are the chef’s choice for famous French dishes and rich potato purees.  Equally they are delicious as salad potatoes or in casseroles and stews, as they keep their shape in cooking.  They have a pale cream skin and flesh and a slightly hazelnutty flavour.

laratte

Pink Fir Apple Potatoes

Pink Fir Apple potatoes are long and knobbly with a wonderful nutty, earthy flavour.  They boil and steam well, keeping their shape and are extremely delicious roasted.  They have a pinkish skin and creamy yellow flesh, which after cooking is satisfyingly waxy, soft and buttery.

pinkfir


 

How to store

Fingerling potatoes are less tough than other varieties as their skins are more delicate, so keeping them in the fridge can actually encourage them to absorb the damp and go off more quickly.  Ideally, keep them in a brown paper bag in a dark cool cupboard and they should stay fresher for a bit longer.


 

How to cook

These are absolutely perfect boiled or steamed as they hold their shape well.  Their nuttiness pairs smoothly with a smoked salt or in a salad.  Equally, they are delicious roasted. Either way, no need to peel as they are delicious in their skins.

Fingerlings are firm and waxy, which is why they have been so popular in French dishes where they are slow roasted with cream or butter and still keep their shape well.

Here are some more ways to use – plus a really interesting chocolate pastry recipe.  Some call for a Jersey Royal but La Ratte would work just as well.


Some ways to use Fingerling Potatoes

Don’t know about you but we can’t resist a roast potato.  Fingerlings are sublime roasted and this recipe with chive pesto is a glorious combination of colours. However, til local chives are through we would probably use a delicious spicy rocket or wild garlic, shoudl that still be available.

roasted-fingerlings-chive-pesto

The Secret Recipe Club has a delicious and healthy protein rich recipe which would make a quick midweek supper with her Roasted Broccoli and Fingerling Gribiche

Pizza and potatoes sounds like a step too far, but the waxy texture of fingerlings actually seems like it should work and provide that smooth creamy base for the blue cheese in this Gorgonzola and Fingerling Potatoes, Radicchio and Rosemary Pizza

As a side dish to a roast, fingerlings can cope with some robust flavours so don’t be put off by combining with strong flavours such as mustard, paprika, pancetta, bacon or other cured meats.  Roasted with a mustard crust here.

Or, there are a couple of stunning Hugh Fearnley Whittingstall recipes here which take the flavours one step further with the spicy Italian Devil potatoes and a rich Pan Haggerty, which is a Northumbrian dish of pan-fried potatoes, onion and cheese (we love this version!).

Or, and this one is intriguing and will be on our cooking list next weekend are waxy potato and chocolate pastries – we will keep you updated on that one.  This calls for Jersey Royals but La Ratte are perfect (and local) and our feeling is that the potato will be a creamy moist base for buttery pastry.

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Visit our website at

www.finandfarm.co.uk

Fingerling Potatoes – How to Store and Cook

Wild Garlic – How to use it

wildgarlicMarch2016

Our Morghew Park Wild Garlic

Wild garlic is prolific at this time of year, if you know what you are looking for and have time to don your wellies and head out into the countryside for the few weeks it is around.

The first bit is the easy bit – it’s easy to find as you can smell the gentle whiff of garlic in the air – but if time is not your friend, then heading out to shady woods before everyone else has got there first, might not work for you.

Our garlic is foraged on the private Morghew estate by the owners, so there is no risk to the environment by stripping the woodland.  Morghew Estate is set in the most stunning woodland and arable land (where our potatoes are grown, by the way) and is managed sensitively and responsibly.

Continue reading “Wild Garlic – How to use it”

Wild Garlic – How to use it

Organic Saltmarsh Lamb from Pevensey

Slow-Roasted-Leg-of-Lamb
Picture Good Stuff Slow Roast Leg of Lamb (recipe below)

Where is Pevensey and what is so special about Pevensey Lamb?

If you find yourself with a lazy Sunday afternoon then think about heading over to Pevensey Plains…miles of beautiful marshland and more country pubs than you could ever eat roast dinners.

Pevensey is an area of lowland between Hastings and Eastbourne which has been shaped over time by the changing relationship between land and sea.  Originally it was a lagoon where high tides would seep through but eventually with coastal changes, by Roman times it became a salt mine as land was reclaimed by the wealthy monasteries.  After the dissolution of the monasteries (testing your Tudor history here), the sea walls were neglected and shingle drifted onto the plains creating the salt marsh we know today.

Continue reading “Organic Saltmarsh Lamb from Pevensey”

Organic Saltmarsh Lamb from Pevensey

So many ways to use Raw Honey

Raw-honey-spoonful-POST

Source

Blackman Bee Farm – Hove

So, our honey comes from Blackman Bee Farm where Mickelmus has extended his hives from just his back garden in Hove to all over the city and working with farms in the Sussex region.   Honey is a hard-working ingredient to keep as your cupboard staple and here are just a few ways to use it…

Continue reading “So many ways to use Raw Honey”

So many ways to use Raw Honey

Leftover Light Apple Fruit Cake

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A leftover apple cake that is lighter than traditional fruit cakes – would make a perfect Simnel cake.

I was browsing ways of using up a couple of our Ringden Farm Egremont Russets and Jonagold apples that were a little past their prime and thought I’d make a cake for a friend coming over for supper.  Cake recipes are generally heavy on refined sugar one way or another so we thought the best balance is probably to incorporate more fruit and eat a delicious cake in smaller slices, using the best ingredients possible.

This cake is pretty much a lighter version of a fruit cake, but you could swap leftover ingredients or use whatever dried fruit you have in the cupboard.  It would work equally well with cranberries, cherries or pears.

It’s a nice grown-up kind of cake as well, that would work equally well with afternoon tea or as a delicious Easter Simnel Cake.

One thing is that we don’t eat cake every day – but when we do, it has to taste bloody good. We came across this cake on the BBC site, which with a bit of tweaking became the cake below and it’s one we’ve added to our little black book of cakes to repeat.

The comments on the BBC site said their cake was a little crumbly, so we upped the apple content to give it some moisture (worked brilliantly) and to counterbalance the fat.

It’s a little heavy on the butter side, but we only use Sussex Southdowns butter and this is our small indulgence (Southdowns is a traditionally-made butter that goes off if you don’t use it, unlike most commercial butters which must be irradiated or something…).

We have pinned this recipe in our December notes as it would make a fantastic lighter Christmas cake if you include homemade glacé cherries and nuts.  On the subject of which, if you’re foraging around at the back of the cupboard, then we found the remains of a bottle of Cointreau from the Christmas cocktails and soaked the dried fruit beforehand.

Nick is most definitely not a fruit cake fan, but he liked this as it has a lighter texture and is more moist and plump than a traditional fruit cake without the heavy leaden lining on your stomach afterwards!

Apple Fruit Cake

Ingredients

  • 150g dark muscovado sugar
  • 200g unsalted butter, softened plus extra for greasing
  • 3 eggs
  • 1 large tbsp blackstrap molasses
  • 200g spelt flour
  • 2 tsp mixed spice
  • 3 tsp baking powder
  • 2 good size eating apples , grated (approx 120g each)
  • 300g mixed sultanas and raisins
  • A drizzle of Cointreau or brandy
  1. Put the dried fruit in a dish and drizzle over the liqueur.  Leave to absorb for a couple of hours.
  2. Heat oven to 180C/fan 160C/gas 4.
  3. Butter and line the bottom of a deep, round 20cm cake tin with greaseproof paper. Beat the first seven ingredients together in a large bowl (electric hand- beaters are best for this), until pale and thick. Using a large metal spoon, gently fold in the fruit until evenly combined.
  4. Spoon the batter into the tin and bake for 50 mins-1 hr or until the cake is dark golden, springy to the touch and has shrunk away from the tin slightly. A skewer inserted into the centre will come out clean when it’s ready.
Leftover Light Apple Fruit Cake

Howgate Wonder Baked Apples With Rhubarb

apple

Of course, we always recommend our Bramley apples from Ringden Farm over near Etchingham – BUT on this occasion we urge you to try the early Howgate Wonders.  When they are picked early they are mild and citrussy but their flavour mellows over time.  They are a different kettle of fish to the Bramley so ring the changes with a traditional Edwardian cooking apple.

This recipe waxes lyrical about eating outside on a summer’s day – but since apples and rhubarb are at their sweetest and best, we will have to sit by the radiator and pretend.

A note about the recipe….we wouldn’t bother with the demerara sugar, sticking as we do to a good local honey…especially a borage honey if you can find it, for the fragrant rosy flavour and aroma.

We also sell delicious creamy yoghurt but the large tubs are generally to special order, as most people prefer low fat, these days.

To overcome this and keep variety in our fridge, we often have a pot of Northiam Creme Fraiche and mix with low fat yoghurt (if we mix it – it’s so rich and creamy, it’s tempting to leave as is)…it gives another layer of tart depth to the flavour which works well with the malic acid in the apples.

howgate

Baked Howgate Wonder apple and rhubarb with vanilla-honey yoghurt

Ingredients

Serves 6

  • 6 apples
  • 150g of rhubarb, finely chopped
  • 2 tbsp of muscovado sugar
  • 1 tsp ground cinnamon
  • 15g of butter
  • 1 tbsp of Demerara sugar, to sprinkle
  • 200g of Greek yoghurt
  • 40ml of honey
  • 1 vanilla pod
1  Preheat the oven to 200°C/gas mark 6.
2  Score each apple horizontally to slightly pierce the skin – this allows the flesh to expand while cooking.
3  Core the apples by pushing an apple corer down through the apple until it pierces the bottom, discard the core. Repeat for all apples.
4  Mix the rhubarb, brown sugar and cinnamon together in a bowl. Stand the apples up side by side in a baking dish.
5  Use your fingers to push the rhubarb mixture into each apple, dividing the mix evenly.
6  Add a blob of butter to the top of each and sprinkle over the Demerara sugar.
7  Bake in the oven for 20-25 minutes or until the apples are cooked through – you can check this by piercing the apples with a skewer.
8  Meanwhile, split the vanilla pod in half with a small knife. Scrape out the seeds and add to a bowl with the yoghurt and honey, whisk to combine.
9  Remove the apples from the oven and allow to cool slightly. Serve on plates with the yoghurt. Drizzle over the juices from the baking tray.

 

Recipe by Nathan Outlaw – Great British Chefs

Howgate Wonder Baked Apples With Rhubarb