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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Carrot & Leek Tart Tatin

This week I thought I would focus on carrots which is a staple of our veg boxes at the moment. Whilst carrots work well in both savoury & sweet dishes, I thought I would leave the carrot ice cream recipe which I stumbled across to warmer times! This recipe seemed to offer a good compromise between savoury/sweet and originally appeared in The Times in May 2013  from Chloe Coker & Jane Montgomery . The recipe serves 4. It uses a balsamic reduction to glaze the tart tatin. I have made it with out this and found it just as tasty but have included the recipe for the glaze as optional.

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Moroccan Sweet Potato, Carrot & Chickpea Soup

Not withstanding its name, the original recipe comes from the Australian Taste website with full acknowledgment. It is simply another twist on the standard carrot soup however  the chick peas give it a really thick and hearty texture. This makes 4 generous servings.

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Roasted Carrot Risotto

This recipe originated from Martha Stewart as a way to use inexpensive leftovers – including the wine! As leftover wine is not a concept we have in our household I use just stock! I have to admit to adding frozen peas or edamame beans in at the end to provide more colour but it does work well with just carrot. This recipe serves 4

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FLF Fundraising Barn Dance – Sat. 15 March

Fundraising Barn Dance

I am sure you will all agree with me that having Gavin around is a huge bonus to FLF and he has done a sterling job while Susie has been off. We look forward to seeing what new ideas he brings as he progresses with his Soil Association course.

In order to make sure we can continue to benefit from this invaluable service FLF is launching the ‘Grow a Grower‘ campaign and this will be inaugurated at our fundraising Barn Dance

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