Hello Eat Your Green-ers,
Wow, it’s hot out there today. Glad the van is so well insulated – everything keeps so cool in there in it’s fab. Hope everyone is back to enjoying the sunshine and managing to keep gardens watered. Already noticing some of the verges looking brown, we need rain and lots of it! But hey there’s nothing we can do about the weather. As we know from last weekend’s crazy winds – lost a pane from each of our greenhouses, argh! And our small polytunnel is v close to needing fixing. Windy sunny weather is the worst for us as we can’t keep the greenhouses and tunnels open in case they break/rip but can’t keep them closed because the plants will frazzle. So constant vigilence required!
What’s been happening this week at EYG?
A lot of planting out going on. 150 sweetcorn plants (after prepping the beds), 40 or so courgettes, 20 of those big squash plants we were desperate to get out of the greenhouse last week, and the last of the tomatoes have gone in.
A bit of a sorry story – the broad beans we planted last September (8 months ago!!!) were due to be harvested in a couple of weeks and looking great….then the winds came and most of them got blown over. So some of the small boxes have got young broad beans this week- harvested a bit early, and hopefully there will be more next week. Our lettuces in the polytunnel are also covered in dratted greenfly which is a pain, much earlier than last year – but as you know, our lettuces always need a good wash so just make sure yours get a bath before you eat it!
Some of the things that we/you made in the past week with your veg – braised fennel/celery, goat sausage and fennel tray bake with tomatoes and pepper, mushroom omelette, bananas and custard!
A couple of recipe ideas for this week…
1) Baked courgette and tomato: Preheat oven to 20- deg C. Slice courgette lengthways, and slice tomatoes. Layer them into gratin dish with olive oil and salt and pepper. You can also add mozarella and/or a fresh herb like basil, parsley or oregano. Drizzle with more oil and bake for 30 mins, until tender. Riverford
2) Red pepper hummus:
Roast your peppers, and then whizz them up with some chickpeas, olive oil, garlic, salt and pepper and lemon juice plus some smoked paprika and ground cumin. You can also add tahini, but I have made hummus fine without tahini too so not quite sure why it’s always put into recipes. I tend to just make up quantities (!) – keep tasting it and see what works for you. I reckon it’s worth a try with green peppers too 🙂
You can also store roasted peppers in a jar to add to a sandwich or a salad. Roast the peppers, then place in bowl with t towel over the top to let them steam a bit. Peel and remove the skin, then cut into strips. Store in jar covered in olive oil, or you can freeze them!
As always, if you’re stuck as to what to do with anything please let me know and I’ll try to give you some ideas.
Finally, we love this article (for obvious reasons!) written by one of our mentors JM Fourtier – ‘The future of food is you and me’. Powerful stuff, an inspiring 5 minute read when you next sit down for a cuppa.