Grow-a-Grower Campaign 2014

Let’s transform our relationship with food
You can make a difference… support our Grow-a-Grower campaign!

The Grow-a-Grower campaign launched on Saturday (5th April) at our main site, Runfold. With Free pizza, cakes, and tea we graciously accepted donations, and reached our first 6 tomatoes of the Fund-ometer in the first week; That was 25% of our target!

The pledges have slowed a little over the second week. As of midnight on Tuesday 15 April we were at £1,910, which is 32% of our target.

Crowd-funding is an all-or-nothing system; if we don’t reach our target we get nothing. So please, PLEASE make a pledge and encourage your friends, families, neighbours and even strangers if you can to do like-wise.

We’ve received some amazingly generous donations! Thank you so much to everyone who has donated so far. Now, in order to continue with the momentum and achieve our goal we need help from all of you! We have less than 18 days left and the way this fundraiser works, it’s all or nothing.

Please share this fundraising webpage with all of your contacts that might be able to donate anything from £5 upwards.

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Parsnip Gnocchi & Kale Pesto

This is a bit more fiddly but it is an interesting twist on a standard gnocchi recipe! The pesto also goes with pasta and soups and I tried substituting hazelnuts for pine nuts which worked well.  The recipes, which serve 4, are adapted from the Not Eating Out and BBC Food Websites.

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Kale, Pomegranate and Caramelised Parsnip Salad

I used the Red Russian Kale from Dippenhall this week & also used local honey instead of maple syrup. It is well worth the wait of leaving the kale to absorb the salad dressing for 20 mins or so. The original recipe is sourced from the Kitchen Vignettes PBS website and serves 6-8 but is easily halved !

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Kale Savoury Bake

This recipe is similar to a frittata & you can add almost anything into it . This time I threw in a few sun dried tomatoes that were skulking in the fridge.  It goes well with a tomato sauce or salsa. The original recipe is sourced from Kalyn’s Kitchen website &  serves 4-6. Continue reading

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Crowdfunding Launch this Saturday at Runfold – pizza, teas, Food Hub stalls etc.

Its BUSY BUSY BUSY at the FLF site this Saturday. Please join me to help with the harvesting.

This Saturday 5th April we are launching our Crowdfunding appeal. The marketing team have been working their socks off Continue reading

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Brussel Sprouts … a couple of salads!

As this weeks share contains some fine (and large) brussel sprouts, I thought a couple of basic salad recipes might provide some ideas… I tested both of these out a while ago and the roasted brussel sprout and leek salad works equally well with brown rice instead of quinoa and you can add pretty much any dried fruit you like.

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Savoy Cabbage & Parmesan Soup

This recipe is based on one by Yotam Ottolenghi and serves 4. It is very tasty and does work better using the parmesan rind whilst cooking rather than adding the grated parmesan at the end. Continue reading

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Roasted Cauliflower and Fennel Soup

This recipe from Jack Monroe originally appeared in The Guardian in February this year. It serves 2 but is easily doubled or trebled! I have also tried it with fresh fennel but it works just as well with the seeds.

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Cauliflower and Anchovy Pasta

There are many variants of this simple pasta recipe & this version serves 4-6. You can spice it up by adding a red chilli or chilli flakes… I sometimes also add in a small chopped red onion at step 1.

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Roasted Cauliflower and Pine Nut salad

I have been given this recipe (with acknowledgement to Cuisine NZ web site) and so have not yet tested it personally but have had chance to taste it! It works well as a side dish with any roast and serves 4-6.

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