Original recipe from BBC Good Food website – serves 4 Continue reading
I had lost this gnocchi recipe which is based on one by Ruth Rogers of River Café but found it again paired with the beetroot “pesto” recipe in House & Garden magazine and they do really work well together. It makes about 20 gnocchi – draining the ricotta may seem a bit fussy but it does pay off! Continue reading
A simple spring (or is it nearly summer?) rustic soup courtesy of Nigel Slater which serves 4. For those that prefer a less rustic appearance, it can be blitzed with a hand blender at the end to give a smooth green velvety soup. IF I don’t have many broad beans, I add in frozen peas at the end. Continue reading
I thought I would post this recipe in readiness for the crop of basil we hopefully should all get from this weeks plant in the share. Based on a recipe from the Bon Appetit website, this makes 16-20 biscuits and works with just the lemon zest or both the lemon and lime. Continue reading
Having seen the baby turnips in the yurt this morning with their splendid green tops, I remembered this recipe which serves 2 and is taken from the wonderful living website. Continue reading
You’ve probably heard that our ‘Grow-a-Grower’ crowd-funding campaign was a huge success. What a fantastic feeling! We are over the moon.
To all the backers, Thank you!
You have pledged to our vision. You have invested in a great project that makes a difference to the community and will now be growing even more. We’ll be in touch soon to get you your rewards.
So here we grow: the training of our apprentice as a certified organic grower at the Soil Association is funded and underway. We look forward to working closely with Gavin so that the food-growing knowledge is transmitted to our future growers. Also, the plans for the construction of a new shelter that will house our social and knowledge-sharing events are taking shape.
108%!! Overfunded!!! This says a lot about the wide community of people who are willing to support the ideals of organic, co-operative and local food. Thank you again for making FLF healthier and stronger!
So…. Off we go to grow growers!
All the best,
the Volunteer Fundraising Team
I found this Sophie Grigson recipe, which serves 4-6, on the cabbage-online.co.uk website (a new one for me!) and tested it out this week for lunch with some crusty sourdough bread. It would also work as a side dish for chicken or a fish.
This recipe is by Silvena Rowe and serves 4. I am a big fan of pomegranate molasses so end up using it in all sorts of dressing and sauces, however a simple balsamic vinegar & oil dressing works just as well.
Be warned these are rather moreish … especially with a glass of wine ! This recipe is Yottam Ottolenghi’s take on a savoury choux bun and this will make 20. I have also used a mild blue cheese and fennel seeds as a substitute for the chilli/feta and caraway seeds. It may seem fiddly but I do weigh the eggs to go into the choux mix .. as otherwise I end up with a wet goo !!