Grow Dundee

Nachos on the grill with guacamole, roasted fruits with rhubarb cordial – Everyone’s kitchen

Even if we can now cook in the kitchen we couldn’t resist to have a BBQ in the garden.

Menu

Nachos with homemade guacamole and side salad

Roasted fruit skewers with rhubarb cordial

Harvest of the day

Side salad: lettuce, tomatoes, rocket, chives flowers, edible flowers
Guacamole: tomatoes, coriander
Salsa for nachos: coriander, parsley
Cordial: rhubarb

Guacamole

Ingredients

3 avocados – peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
½ cup diced onion
3 tablespoons chopped fresh coriander
2 tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (Optional)

Method

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavour, or serve immediately.

Tomato salsa sauce

Make a stew with plum tomato tins, coriander, courgette, onion garlic, kidney beans and spices!

Grilled Fruit Kabobs

1 cup Pineapple chunks cut into 1” pieces
1 Banana cut 1″ pieces
1 apple 1” pieces
1 cup Strawberries stems removed
Coconut oil spray or a bit of sugar
1 tablespoon Maple syrup for drizzling

Method

Soak the skewers in water for 20 minutes, to prevent them from burning while grilling the skewers
To make the fruit kabobs, thread two pieces of each fruits.
Drizzle with oil and maple syrup.
Grill on preheated grill for about 10 minutes, turning occasionally until the fruit softens and chars.
Enjoy immediately!

Rhubarb cordial

Ingredients

300g golden caster sugar
zest and juice 1 orange
zest and juice 1 lemon
450g rhubarb , chopped
1 slice fresh root ginger , peeled

Method

Put the sugar in a large saucepan with 300ml water. Bring to a simmer then add the zest and juice of both the orange and the lemon along with the rhubarb and the ginger.
Cook the mixture over a medium heat until the rhubarb is falling apart.
Pour the mixture through a sieve lined with muslin into a clean heatproof jug then transfer to sterilised bottles. Keeps in the fridge for up to 1 month.
Serve approx. 25ml of cordial per 100ml sparkling water, or to taste.

Mini pizza and berry clafoutis – Everyone’s kitchen

Menu

Small pizza with side salad

Berry clafoutis

Harvest of the day

Pizza: Courgette, parsley, edibles flowers, coriander, thyme or oregano
For the side salad: tomato, chives, rocket, lettuce
Pesto: rocket
Cake: Currants

Pizza dough

Ingredients: for 8 small pizzas

450g white bread flour
7g sachet yeast
2 tbsp olive oil
300ml warm water

Method

Mix everything together and reserve for at least 10 minutes.
Add anything you like on top!
Recipe from Lisa, our Youth Worker!

Toppings: courgette, mozzarella, peppers, mushroom, olives, cheese, edible flowers, coriander, parsley

Base: tomato sauce with herbs rocket pesto

Tomato base: onion, garlic, herbs and tomato sauce
Rocket pesto base, recipe below Ingredients

Ingredients:

50g pine nuts
100g rocket
50g parmesan (or vegetarian alternative)
150ml olive oil
1 garlic clove

Method

Combine the pine nuts, rocket, Parmesan, olive oil and garlic clove in a blender. Season and blend to a paste. Will keep in the fridge for up to 5 days.

Berry clafoutis

Ingredients

4 medium eggs
160g plain flour
160g unsalted butter, melted and cooled
300ml whole milk
120g caster sugar
1 vanilla pod, split lengthways, or 1 tsp vanilla bean paste
40g unsalted butter
300g berries
1 tbsp granulated sugar, for sprinkling

Instructions

Preheat the oven to 200°C/fan 180°C.

Lightly beat the eggs in a mixing bowl with a whisk, then lightly beat in the flour. Whisk in the cooled melted butter, then gradually whisk in the milk, then the sugar. Finally, whisk in the vanilla seeds (scraped from the pods) or the vanilla paste.

Use the 40g butter to generously line the inside of a baking dish, approximately 25cm in diameter and 4cm deep. Put all the berries in the base of the greased dish, and pour over the batter.

Bake for 10 minutes, then lower the temperature to 180°C/fan 160°C. Bake for a further 10 minutes and check to see if the clafoutis is cooked by inserting a skewer in the centre and seeing if it comes out clean. If not, continue to bake and check at 5-minute intervals.

Remove from the oven and allow to cool for 10 minutes before serving. The clafoutis will sink very slightly as it cools; if you want to serve it before it sinks make sure you make people aware that it is very hot.

Sprinkle the top with granulated sugar before serving.

Thank you to all the Chefs!!

Connecting communities with nature: resources

Manuela ran a short workshop last week in collaboration with the Scottish Eden Project Communities on Re-connecting our communities with nature.

Here are some of the resources she shared:

1.NATURE FEELS GOOD/ CONECTEDNESS TO NATURE

Online nature conectedness test Nature connectedness has been researched since the 2000s, it measures our emotional relationship with nature. This online test is based on research by Mayer & McPherson Frantz in 2004.
Assessing connection to nature A review of different methods by Salazar, G., Kunkle, K. & Monroe, M. C. in 2020.
People’s engagement with nature Reflective visual analysis of Natural England’s Monitor of Engagement of the Natural Environment (MENE) survey (2009 to 2019). It collected data about outdoor recreation, pro-environmental behaviours, attitudes towards and engagement with the natural environment. It also captures the inequalities that exist in terms of access and enjoyment of nature and highlights the proven benefits of this connection.

2. NATURE IS EVERYWHERE

Guidance and approaches to use community asset mapping can be found here (Simple guide by Preston City Council), for examples including digital options see here (Glasgow Futurecity project) and a more grassroots and “hands on” approach here from The Commons, Social Change Library.
Presentation and notes on how the Green Maps concept and tool can support community empowerment by Hannah Clinch for Creative Carbon Scotland.
Introduction to journey mapping by Dundee-based Open Change Scroll down the videos to find the video on Journey Mapping.

3. MORE CONNECTION, MORE PROTECTION

A short and sweet National Trust/ University of Derby publication on connecting with nature “Nature and me: Five ways to strengthen the relationship between people and nature”

4. RE-CONNECTING AS A COMMUNITY

Some useful resources to set up your own community project can be found on Scotland’s Greenspaces page.
I have also shared 10 tips from my own experience working with communities on the Grow Dundee blog.
As suggested, becoming part of a wider network is really helpful. Here are some Scottish community networks that I have had good experiences with:
- Coastal Communities Network
- Scottish Communities Climate Action Network
- Social Farms and Gardens
- Scottish Community Alliance promotes the work of local people in their communities and influences national policy in order to reflect the best interests of the sector. They offer learning exchanges through the networks mentioned above
- Keep Scotland Beautiful / It’s your Neighbourhood

Olive and sundried tomato cake & Fry cemetery – Everyone’s kitchen

Menu

Savoury olive and sundried tomato cake served with side salad

Fly cemetery

Harvest of the day

Side salad: broad beans, lettuce, rocket, tomatoes, edible flowers
Olive and sundried tomato cake: thyme and oregano
Vinaigrette: chives, parsley
Fly cemetery: red and black currants

Savoury olive cake with sundried tomatoes, and cheese

Ingredients

180g all-purpose flour
2 tsp baking powder
1 tsp thyme and oregano
1/2 tsp salt
1/2 tsp black pepper
4 eggs
125 ml plain yogurt
60 ml extra-virgin olive oil
115 g cheddar cheese
100 g diced sundried tomatoes
85 g pitted green olives

Instructions

Preheat oven to 175°C. Grease a 9 x 5-in (23 x 12 cm) loaf pan.

In a large mixing bowl, whisk together the flour, baking powder, thyme and oregano, salt, and pepper. In a second bowl, whisk together the eggs, yogurt, and olive oil. Pour the mixture over the dry ingredients and stir, using a spatula, until just combined. Fold in the cheese, sundried tomatoes, and olives. Transfer the batter to the prepared loaf pan. Use the spatula to smooth out the surface.

Bake until the bread is puffed and golden and a toothpick inserted in the center comes out clean, about 45 minutes. Remove from oven and let cool for 15 minutes. Pull on the parchment paper to unmold the cake, running a knife around the pan if necessary. Transfer to a wire rack and let cool completely.

Slice the bread and serve at room temperature, or warm in a 300°F (150°C) oven for 10 minutes before serving.

Fly Cemetery

Ingredients

For the Pastry
300 g Plain Flour
150 g Butter (chilled)
50 g Icing Sugar
1 Egg
2-3 tsp Cold Water

For the Filling

200 g Currants
75 g Sugar
50 g Butter (softened)
1 tsp Mixed Spice

Instruction

Pre-heat your oven to 180°c (or 160°c for a fan assisted oven or Gas Mark 4) and grease a 20cm by 28cm baking tray with a little butter. Set aside.

In a large bowl, using your fingers, rub the flour and butter together until it resembles breadcrumbs. Stir through the sugar before adding the egg. Mix until combined, adding a teaspoon of cold water as required and knead into a soft pastry dough.

Wrap the dough in cling film and place in the fridge to cool and firm up, whilst preparing the filling.

In a bowl mix the currants, sugar, butter and mixed spice until combined.

Remove the pastry from the fridge and roll to 0.5cm thickness and cut into two large rectangles, about the size of your tray. Place on pastry rectangle onto your pre-greased tray.

Spoon the currant mixture evenly onto the pastry on the baking tray, leaving a small gap around the edges. Wet the edges with a little water. Place the other sheet of pastry on top of the currants and gently press the edges together with your fingers, before finishing with a fork.

Brush the top pastry with a little milk or beaten egg, before pricking a few holes on the top of the pastry

Bake for 25-30 minutes until a light golden brown colour.

Remove from the oven and sprinkle a little sugar on top to finish. Once completely cool, cut into squares or slices of your desired size.

10 tips for facilitating community groups

By Manuela de los Rios, Garden Mentor at the MAXwell Community Garden

I’ve been working for and as part of community groups for over 20 years. I’ve learnt very much on my way from so many different people. I’ve had some successes and of course, I have made plenty of mistakes. I’d like to share with you the first 10 ideas/tips that came to mind when I reflected on my role as a facilitator or activist within a community group (more resources for community projects here):

1. Different people join community projects with different expectations and needs – always listen more than you speak

2. Provide a safe and steady framework to start off – clear rules for all

3. Don’t assume knowledge or show off with jargon, find out what others DO know and CAN do, everyone has talents and skills

4. Use stories, facts and as many sensory interactions with nature as possible. Keep it hands ON!

5. Find a shared purpose that you can all celebrate, enjoy, be proud of and share. Focus on what keeps you and others coming back

6. Don’t be too ambitious, try not to be and look stressed or overwhelmed and keep sacred time for having fun and making mistakes

7. Marvel together, create together, grow as human beings together

8. Nurture each other, give your time generously, ask (and listen) to people when you ask how they are feeling

9. Link up with other community groups, get the bigger picture, be part of making a bigger difference

10. Keep track of your successes, what you have learned, new skill and knowledge, your attitude. Be kind to yourself and stay rooted and connected to your own aims and desires.

Harvest box #7 – Recipe ideas

Lots of different kind of legumes in this box: Yellow beans, runner beans, broad beans and peas. The yellow beans have been grown by the kids and harvested by Jessica! Well done.

For the first time this year, your harvest box has yellow beans! Nice recipe with dill and parsley: yellow beans with dill and parsle

The curry plant flowers smell stronger than they taste. Also you can cook with it used as a herb, it is generally used in tea and for skin treatment.

Lavender has so many properties and can be use din many ways: dried and put in your cupboard, as a tea, made into an infused oil, and more!

Your side salad is going to be colourful and crunchy: get your rocket and lettuce, add some petal of edible flowers, and chives flower for an amazing garlicky taste. Don’t forget your tiny tomato!

If your radishes are bolting, you can still collect the seed pods to eat raw or to pickle.

Added to a cold drink, a tea or made into a pesto, Mint offer many options. If you want to try something new, make some chocolate dipped mint leaves!

If you have some eggs in your friend, enjoy an omelette with runner beans and a side salad.

Still with a few eggs, get your broad beans and peas and turn them into a lovely Shakshuka

We had lots of currants this year and they look huge! Hope you will enjoy this Fruit slice recipe (also know as Fly cemetery).

We have seen many ways of using your edible flowers: In salad, in biscuits, in muffins. Did you know you can also crystallise them?

Quick ratatouille and no bake dessert in jar – Everyone’s kitchen

On the Menu this week

Quick ratatouille served with rice
No bake dessert in a jar

We had an indoor cooking session due to the weather. But we still managed to wander in the garden for harvesting!

For the ratatouille: fennel leaves, pepper, courgette, basil, bay leaves, garlic, oregano, parsley
For the dessert: raspberry, red currant, rhubarb, blueberry

Quick ratatouille

Ingredients (serving 6-8)
1 tablespoon olive oil (use water to saute to make oil-free)
1 large onion , diced
4 cloves garlic , chopped finely
1 large eggplant / aubergine , diced into ¾ inch pieces
2 large zucchini , diced into ¾ inch pieces
2 large bell peppers , deseeded & cut into ¾ inch pieces
900g / 6 cups /about 8 large fresh tomatoes , diced into chunky pieces
Handful of fennel leaves
Salt and pepper to taste
2 tsp teaspoon dried rosemary or 1 teaspoon herbs de Provence
5 bay leaves
1 jar black olive
Parsley for serving
Serve with rice

Instructions
Place a large pan that holds at least 5 to 6 quarts/litres, over medium heat and add the olive oil. Feel free to add more olive oil if you like
(If you are wanting to keep the recipe oil-free use a little water to saute instead).
When hot, add the onions and cook for 7 to 8 minutes until translucent.
Add the garlic and continue cooking for another 2 minutes, stirring frequently.
Add all of the other ingredients, give it a good stir and allow to come to a steady simmer.
Cook for 15 to 20 minutes or until the vegetables are tender and the tomatoes have mostly broken down.
Remove the bay leaf before serving.
Sprinkle with parsley and serve with rice

No bake dessert in a jar (use jar from the black olives!)

Easy to create your own with what’s available in your kitchen.

3 layers:
Layer 1 it’s crunchy: broken digestive, oat or broken biscoffi biscuits
Middle layer, it’s moisture: mashed bananas, compote, yogurt
Last but lost least, the Fruits: raspberry, red currants, blueberries, mango, …
Option: cinnamon powder, vanilla extract.
Not sweet enough? Maple syrup, honey

Example 1: digestive, apple/rhubarb compote, raspberries
Example 2: biscoffi biscuits, mashed bananas, red currants
Example 3: oat, yogurt, maple syrup, blueberries

We had broken ginger biscuits or speculoos with apple and rhubarb compote, yogurt, banana and berries!

Thank you Marnie for the photos!

Harvest box #6- recipe ideas

What a pleasure to have The Beechgrove garden filming at the Centre today! Novelty in your boxes: gooseberry and potatoes!

For a change, use your rocket to make a yummy pesto to spread on a bruschetta or on your pasta!
Try the tomato basil Gnocchi soup! Use the sweet basil, potato and enjoy this unusual meal. Don’t forget to add you radish leaves in it :).
If you have already made gnocchi, roast the potatoes with your rosemary!
A fresh salad with lettuce, some of your rocket if you haven’t used it all for the pesto, tomatoes, the small broad beans and radishes. Always add colours with your edible flowers.
You can included your rhubarb in a sweet and sour recipe: Pork chops with rhubarb & grains
Keep your feverfew near by in case you have a migraine! Boil some water, brew it and enjoy
Fennel brings an anise taste to all your dishes: sprinkled on a salad, roasted with your fish, brewed in a lovely cup of tea!
Treat yourself with some redcurrant muffins!!
You can eat your gooseberries as it is or try a Gooseberry and custard pie recipe
After using your rosemary and sage for roasting your potatoes you might be left with a surplus. Try a homemade cordial for a refreshing drink.
Chives will make a great supplement to a vinaigrette!
Throw some radish seed pods into your salad, stir fry, or just eat as a snack!
Calendula, borage and cornflower will bring great colours to your meals, or drink. Only use the petals. If you fancy something a bit different, enjoy a granola with lemon yogurt and edibles flowers.

Reminder
Flowers shouldn’t be eaten if you are pregnant, young child, vulnerable or allergic to it. We don’t use chemicals, so you might find some intruders in your harvest box! Wash your vegetables and flowers before eating them.

Roasted vegetables, pilau rice, bread and muffins! A feast for Everyone’s kitchen

Some many things to harvest and to cook today for the Chefs of everyone’s kitchen! Farzana made her amazing Chickpea pilau rice and explained us how to turn a regular rice into a flavoured meal.

We also had the help of 2 new chefs: Seb and Victoria!

Menu
Roasted vegetables served with Farzana pilau rice
Side salad
Homemade soda bread

Banana and dried fruit muffins

Harvest of the day
Side salad: Tomatoes, lettuce, rocket, beans, radish, cucumber
Roasted vegetables: Potato, coriander, thyme, rosemary, lemon, carrots, chives

Roasted vegetables
Vegetables: carrot, potatoes, tomatoes, peppers, lemon, garlic, courgette, onions
Seasoning: rosemary, thyme, salt and pepper

Heat oven at 180C
Chop veggies: cut veggies into pieces about the same size, place on a rimmed baking sheet.
Toss with oil and seasoning: Drizzle with olive oil, sprinkle with Italian seasoning, garlic, salt and pepper then toss.

Spread across the baking sheet and roast for 30 min. Mix half way.

Soda bread
Ingredients (1small loaf)
170g/6oz wholemeal flour
170g/6oz plain flour, plus extra for dusting
½ tsp salt
½ tsp bicarbonate of soda
290ml/10fl oz yogurt

Method
Preheat the oven to 200C/180C Fan/Gas 6.

Tip the flours, salt and bicarbonate of soda into a large bowl and stir. Make a well in the centre and pour in the buttermilk, mixing quickly with a large fork to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.)

Turn onto a lightly floured surface and knead briefly. Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet.

Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.

Thank you to Lisa, our Youth Worker, for the idea!

The chickpea pilau rice was amazing and served with Raita. Farzana’s tip is it the harvest your herbs (mint, coriander, parsley, …), to chop them and freeze them in ice cube trays! So when you need herbs for your raita, it’s ready! 🙂

Banana and dried fruits muffins

Ingredients ( 8 cupcakes)
2 large bananas (about 225g), blackened and peeled
50ml vegetable or sunflower oil
65g light brown sugar
150g plain flour
2 tsp baking powder
2 tsp cinnamon
50g dried fruit and seed mix
2 tbsp oats
2 tbsp mixed seeds

Method
Heat the oven to 180C/160C fan/gas 4. Mash the bananas in a medium bowl with a fork, then mix in the oil and sugar until combined.
Add the flour, baking powder, cinnamon and dried fruit and seed mix. Mix until well combined.
Line a cupcake tray with 10-12 cupcake cases (the amount you need will depend on how big the bananas are) and fill them ¾ full of the mixture. Sprinkle with the oats and mixed seeds.
Bake for 25 mins, or until a skewer inserted into the middle of a muffin comes out clean. Leave to cool on a wire rack.

Photo credit: Ula, Marnie, Fiona !

Harvest box #5 – recipe ideas

Harvest box is back this week with some novelties!

Try a detox smoothie with your coriander and kale! Don’t forget to add your radish leaves, it is never too green!
For your salad of the day, you have some lettuce, rocket and rocket flowers. Look how the flowers are delicate! They look like wings! Use the chives to make a Fresh chives/spring onion vinaigrette. Tips: Add half a tsp of mustard in your homemade dressing to bring more flavour.
The broad beans can be added to your salad, and you can even make Broad beans pod fritters if you don’t like wasting food!
Scented geranium is half hardy annual with pretty flower and incredible scent! You dry the leaves and make scented sachets to use in your cupboard or as tea. It is also possible to use in cold drink such as lemonade or in cakes! Possibilities are endless!
Talking about treating yourself, raspberries leaves is known to be the woman’s herb. Raspberry leaves tea doesn’t have much flavour so you can add some lemon, honey of scented geranium to it!
The medicinal herb this week, is St John wort. The flowers are like yellow little stars! It can be used to release pain of bruise and bumps but make infused oil.
For the sage you have so many options! Why not trying a sage flavoured butter or add sage in your tomato sauce when making pasta dish or pizza.
Tomatillo is a an unusual vegetables with its green husk and green colour! These tomatillos are unripe (soon we will have ripe ones!!) but you can still cooking with them: try the tomatillo sauce! Note: tomatoes and tomatillos do not have the same flavour.
Harvest of the day for the berries with great little helper (see pictures below): black currant, wild strawberries, strawberries, raspberries and blueberries if you are lucky!