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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Carrot & Chickpea Tagine

This is really easy to prepare and goes really well with flat breads & a little yoghurt or couscous. This recipe serves 3-4 as a main course.


  • 1 onion, chopped
  • 3-4 cloves garlic, finely chopped or crushed
  • 1tsp salt
  • 1tsp ground ginger
  • 1 tsp turmeric
  • 3/4 tsp ground cumin
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 tsp chopped parsley or coriander ( fresh or dried – both work)
  • 4-5 carrots, peeled (optional!) and cut into 3cm thick stick
  • 250-300g cooked chickpeas
  • 250 ml water or vegetable stock
  • 40g golden raisins ( optional)
  • 1tbsp honey or maple syrup ( optional)
  • fresh parsley to garnish (optional)


1. In a large pan ( which needs a lid), sauté the onions and garlic in the oil over a low heat for 8-10 minutes until soft.

2. Add the spices, parsley or coriander, the carrots and the water/stock. Cover & simmer over a med-low heat for 25-30 minutes until the carrots are soft.

3. When the carrots are cooked, stir in the honey/maple syrup & add the chick peas and raisins ( if using).

4. Continue simmering until the chickpeas are heated through and the sauce is reduced and thick  (about another 15-20 minutes) . Season and serve!

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Red Cabbage salad with walnuts, feta & warm mustard dressing

This red cabbage salad recipe falls somewhere between the raw and cooked as the warm mustard dressing slightly wilts the cabbage. With acknowledgement to the perfect pantry website , this recipe serves 4-6 and works well on its  own or as a side dish with fish or chicken.

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In your Share this week – 19 April 2014

  • Garlic (ours)
  • Carrots (ours)
  • Salad Leaves – mainly rocket (ours)
  • Spinach (Organic, from Southampton)
  • Swede (Organic, UK)
  • Red Cabbage (Organic, UK)
  • Potatoes (Country Market, Kingsley)

There will be new recipes posted on website this week. Please collect your share of vegetables between 1 – 4pm.

Disclaimer: The actual share may differ from this due to circumstances beyond our control affecting availability.

In the field this weekend

  • Pizza! Cob Oven: manned by Robert and Duncan this week.
  • Sausages from Furney Copse Farm: pre-order by emailing enquires @

(No Mill Farm Organic, Field Rations or Cracking Bread this bank holiday weekend.)

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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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