Harvest box #7 – Flowers, greens and berries

Remember: When drinking herbal tea or eating edible flowers always check the risks associated with it. Vulnerable people, elderly, children or pregnant women should avoid using some of them. All produce are pesticide free and may contain some intruders. 

🐌Always wash your veg before eating them.

Harvest box 18/07 (order 17/07)

Get everything ready for your summery salad, and on a day like this you need it! : Lettuce, raw chopped radishes, calendula petals, nasturtium (quite peppery), nasturtium leaves and maybe broad beans pods? Keep the radish leaves and broad beans pods to add them to a stir fry!

To use up your coriander and chard, try this Carrot, spinach (or chard), lemon and coriander tart

In your box, you should have a Kohlrabi or a white cabbage. turned your white cabbage in a creamy coleslaw . If you have a kohlrabi, try this apple and Kohlrabi salad or make a Bacon Kohlrabi Flatbread.

Enjoy your currants raw or turn them into a coulis/syrup for your yogurt or dessert!

Herbal tea of the week are feverfew and lavender

Soap, candle, pot pourri and more: lavender is amazing and as so many uses. You can simply dry it to enjoy this smell longer. If you want to incorporate in your cooking, you can grill it with your meat!!

Feverfew is believed to have painkilling and anti-inflammatory properties. It is sually used to reduce headache pain. Enjoy it as a tea!

Novelty: wild mallow flowers

The mallow tea , a delicate natural remedy, but at the same time effective, for the treatment of digestive disorders, respiratory, bladder inflammation and much more. But Freshly picked leaves and flowers can be eaten raw in salads, or cooked in soups, risottos, minestrone, etc.

Next harvest box on 1/08 (order 31/07) – Ndmaxinfo@gmail.com

Thank you to the helpers today!!

Lentil salad and pineapple, coconut crumble – Everyone’s kitchen

Lentil Salad with savoury tart

Pineapple and coconut crumble

Harvest of the day

For the salad: calendula, nasturtium, parsley, broad beans, bay leaf, onion, mint

Lentil Salad – Serve 6

Ingredients

For the salad:

  • 1 cup uncooked green lentils, rinsed well and picked over
  • 3 cups water (or vegetable broth)
  • 1 bay leaf
  • 1 cucumber, finely diced
  • 1 red bell pepper, stemmed, seeds removed, and finely diced
  • 1/2 small red onion, finely diced
  • 1/4 cup chopped Italian parsley
  • 1/4 cup chopped fresh mint leaves
  • 1/3 cup crumbled feta cheese, optional

Instructions

In a large saucepan, combine the lentils, water or broth, and bay leaf. Bring to a boil over medium high heat and then turn to low and cook for 15 to 20 minutes or until lentils are soft, but still slightly firm. Do not overcook or the lentils will be mushy.

When the lentils are done cooking, use a colander to drain the lentils. Discard the bay leaf. Rinse quickly with cold water. Transfer to a large bowl.

Add the cucumber, red pepper, red onion, parsley, mint, and feta cheese, if using, to the bowl. Stir. Drizzle with dressing and toss until well combined. 

Side tart: onion, roasted peppers, broad beans pods and feta!

Coconut and pineapple crumble 

Serves 4

INGREDIENTS

  • 80g unsalted butter
  • 1 (1.7kg) pineapple cut into 2cm pieces
  • 130g brown sugar
  • 180ml coconut cream
  • Finely grated zest of 1 lime
  • Shaved coconut, to serve

COCONUT CRUMBLE

  • 3/4 cup (110g) plain flour
  • 1/3 cup (80g) brown sugar
  • 1/3 cup (50g) cashews, roughly chopped
  • 2 1/2 tbsp shredded coconut
  • 1/2 tsp ground cardamom
  • 80g lightly salted butter, chilled, cut into 5mm pieces

METHOD

1.Preheat oven to 180°C. Grease a large baking tray and line with baking paper.

2.For the crumble, combine the flour, brown sugar, cashews, coconut and cardamom in a large bowl. Add butter and, using your fingertips, rub the flour mixture together to create coarse crumbs. Spread on prepared tray and bake, stirring occasionally, for 15-20 minutes until golden brown. Set aside to cool completely.

3.Heat butter in a large, deep heavy- based frypan over high heat for 1-2 minutes until it starts to brown. Add the pineapple and stir to coat. Scatter over the sugar and cook, stirring occasionally, for 4-5 minutes until the sugar has dissolved and starts to bubble.

4.Add the coconut cream, kaffir lime leaves and lime zest, and stir to combine. Bring to the boil, reduce heat to medium- low and simmer for 15-20 minutes until pineapple is tender and sauce has thickened. Transfer to a heatproof, 1.25L-capacity dish. Top with the crumble and scatter with shaved coconut to serve.

Harvest box #5 – Strawberries have arrived!

Remember: When drinking herbal tea or eating edible flowers always check the risks associated with it. Vulnerable people, elderly, children or pregnant women should avoid using some of them. All produce are pesticide free and may contain some intruders. Always wash your veg before using them. 🐌

Although Calendula is edible flower (petals), it is also used to help with skin problem. Have a look here on how to make an infused oil and enjoy all its properties.

Feverfew is the tea of the week! Feverfew is used mostly to treat and prevent headaches.

It is probably not enough strawberries for a fruit salad but enough for this chocolate and strawberry mousse recipe!

Coriander can be added to most dished. Carrot and coriander is a good combination, and rather them making a soup with it, a tart sounds very interesting!

The rocket started to bolt but it gives us wonderful edible flowers. They look like butterfly wings! Leaves and flowers can be added to fresh salad but their flavour will be strong. Making a pesto is another option, and you can use the stem too!

Chard shrinks a lot so it is good to mix it with something else. This salmon and chard pie looks yummy!

The lettuce has been harvested this morning. If it looks a bit sad but the time you want to eat it, wash it and leave it in a bowl will clear water and a bit of sugar. Leaves for a few hours.

Riverford has lovely recipes ideas for cabbage leaves

Kaniz and Paru’s treat – Everyone’s kitchen

Menu

Vegetable Khichuri with side salad

Strawberry fruit salad and edible flowers

Harvest of the day: Coriander, strawberries, onion, broad beans, edible flowers (calendula, nasturtium, cornflower)

Vegetable Khichuri by Paru and Kaniz

Ingredients

  • Basmati rice 1kg
  • lentil (pink) 500 g
  • onion 2
  • turmeric powder 1/2 tsp
  • coriander powder 1tsp
  • Garlic 1tbsp and ginger paste 2 tbsp
  • Bay leaf 2, oil 4tbsp, cinnamon 2, cardamom 3, cloves 4, salt, cumin seeds 1tsp
  • Frozen mix vegetable and green peas
  • hot water, coriander to garnish

Method:

  • 1. Soak the rice and lentil
  • 2. fry bay leaf, cardamom, cinnamon, cloves, cumin seeds and onion
  • 3. add little water and ginger garlic paste, turmeric and coriander powder
  • 4. add rice and lentil and mix veg
  • 5. add water to cook
  • 6. when water soaked a little bit add green peas
  • Garnish with fresh coriander

Strawberry fruit salad (served with a fresh orange juice)

Harvest box #6 – Green, green and more green!

Remember: When drinking herbal tea or eating edible flowers always check the risks associated with it. Vulnerable people, elderly, children or pregnant women should avoid using some of them. All produce are pesticide free and may contain some intruders. 🐌Always wash your veg before using.

NEXT HARVEST BOX 4/07 (orders on the 3/07)

In one of the brown bag you have some lovely rocket ! It is not too strong so it would be lovely for a salad but you can also turn it into a pesto. if you go with the salad option, remove broad beans pods and add the raw beans to your summery dish.

The pods are edible! Clean them, chop finely and fry! Prepare them with the spring cabbage leaves. What would you go for: buttered beans – With pancetta or bacon – With chilli garlic and soy ?

Rosemary and sage, in the other bag, are very versatile plants and bring much flavours to your dishes. Rosemary can be used to roast some root vegetables and sage will be a perfect buddy to mushroom when making soup or risotto. (Sage can be purple or green depending on the variety).

If you chose to make the soup, that’s a good excuse to throw the radish leaves in it!

Radishes are usually eaten raw but you can experiment by pickling them!

The herbal teas are feverfew and raspberry leaves. Feverfew has a potent smell and flowers and leaves are used in herbal medicine. It helps reducing migraines. Raspberry leaves should be combine with other herbal tea as it is quite flavour less. It is the women’s remedy for menstrual cramps.

Yarrow, Achillea millefolium (a thousand leaves), was used to stop bleeding. It has many use for reducing fever, cold, help the blood circulation and more. A good thing to remember if you are in the wild and have a nose bleed but no tissue, is to use one of the leaves to stop the bleeding! Quite magical.

Turn your lavender in infused oil and use it to make lip balms, bath bombs, lotions, creams, and soap.

Coriander smells so strong and nice! use it in your dressing, rice, curry. Anywhere really!

Even if it is getting a bit warm, nothing beats a lettuce, pea an mint soup, don’t forget to add an onion in it!

A few eggs, a bit of cream, fresh chard and that’s you sorted for tonight’s meal! Try this quiche recipe or this omelette one

Edible flowers

Sweet/ Decoration; Calendula, Snap dragon, Alyssum (purple or white), Corn flower

Savoury: Rocket flowers, Corn flower

French touch in the kitchen – Everyone’s kitchen

Menu 

Pissaladière (onion tart) served with Niçoise salad

Quick Madeleine

Harvest of the day

  • For the pissaladière: thyme, chives flowers
  • For the salad: chives, parsley, calendula petals, broad beans, radish
  • Madeleine: calendula petals, rose petals

Pissaladière (onion and anchovy tart) (x4)

Ingredients

  • Onions, 6 sliced 
  • Olive oil, 4 tbsp
  • Black olives, 1 jar
  • Thyme, 1 bunch
  • Puff pastry, 1
  • Optional: anchovy

Method

  • Pre-heat the oven 180C
  • Sliced onion and place on low to medium heat for 25 min
  • Remove from heat add add the thyme
  • Cover the puff pastry with onion and place the olives. Bake for 30 min.

Nicoise salad with rice (x4)

Ingredients

  • Tomato, 4
  • Parsley
  • Olive oil
  • pepper
  • sel
  • egg,4
  • chives , stems and flowers
  • Broad beans, 8 remove from seed pod
  • Green pepper
  • Tuna, 200g
  • Black olives, halved
  • Radish, sliced 8

Method

  • To make the Niçoise salad, all you have to do is gather all the ingredients, then proceed as follows…
  • Harden the eggs (6 to 8 minutes after the water has boiled), then cool them well in cold water.
  • Chop the chives and arrange them in the bottom of the dish.
  • Add the broad beans, the finely cut green pepper, the radishes cut into rings and the well-drained and crumbled tuna. Coarsely mix all these ingredients with salt and pepper.
  • Cut the tomatoes into thin slices. Cut the hard-boiled eggs into quarters and arrange them on top and add black olives and finely chopped parsley.
  • Finally, sprinkle with salt and pepper, then drizzle with olive oil
  • Chill for 1 hour and toss the salad well just before serving.

Madeleine (32 small madeleine)

Ingredients

  • Sugar, 150g
  • Flour, 200g
  • Vanilla extract, 2tsp
  • Baking powder, 1 tsp heaped 
  • Melted butter, 100g
  • Milk, 50g
  • 3 eggs

Method

  • Preheat the oven to 240°C (thermostat 8). Melt the butter in a saucepan over low heat, set aside.
  • Mix the eggs with the sugar, until the mixture whitens.
  • Then add the vanilla extract and 40 g of milk.
  • Add flour and baking powder.
  • It is then the turn of the butter and the rest of the milk; let stand 15 minutes.
  • Butter the madeleine moulds and pour the preparation in (but not to the top, the madeleines will swell!).
  • Bake at 240°C (thermostat 8), and lower after 5 min to 200°C (thermostat 6-7); leave for another 10 min. Watch the cooking closely!
  • Unmold right out of the oven.

Thank you Marnie for the pictures!

Bulgur salad with wraps & Chocolate pudding with crystallised rose petal – Everyone’s kitchen

Bulgur salad with roasted sweet potato and wraps 

Chocolate pudding (with secret ingredient) 

& Crystallised rose petals 

Harvest of the day

  • For the bulgur: mint, chives, parsley, red onion
  • For the wrap: rocket, lettuce, calendula and Californian poppy flowers
  • For the crystallised petals: rose 

Bulgur salad

Ingredients

  • 2 sweet potatoes
  • 1 teaspoon ground cumin
  • 5 tablespoons olive oil
  • Kosher salt and black pepper
  • 1 cup bulgur
  • 1 red onion, chopped
  • Bunch of rocket
  • Bunch of chives
  • Bunch of parsley
  • Bunch of mint
  • 2 tins sundried tomatoes, chopped
  • Seeds or cashew nuts
  • Lemon juice and orange zest

Method

  • Heat oven to 230° C. Toss the sweet potatoes, cumin, 2 tablespoons of the oil, and 1/2 teaspoon each salt and pepper on a large rimmed baking sheet. Roast until tender, 20-30 minutes. Let cool slightly.
  • Meanwhile, cook the bulgur accord­ing to the package directions. Let cool slightly. Add a bit of oil, 1/4 teaspoon each salt and pepper in a small bowl.
  • Combine all ingredients and stir slowly

Veggie wrap

Ingredients

Wrap 1

Pesto, Mozzarella, Sun dried tomatoes, green leaves, edible flowers, chive flowers

Wrap 2 

Hummus, carrot, cucumber, green leaves, edible flowers, chive flowers

Method 

Spread hummus/pesto over tortilla. Add the rest of the vegetables. Finish with the salad and fold (with a super technique!)

Chocolate Pudding (serves 8)

Ingredients

  • 1.5 kg cauliflower florets (fresh or frozen)
  • ¾ cup water
  • 15 tablespoons raw cacao powder
  • 9 to 15 tablespoons maple syrup 
  • 6 tablespoons coconut oil or avocado oil
  • 1.5teaspoonvanilla extract 
  •  0.75 to 1.5 teaspoon salt

Instructions

  • Alternatively, place the cauliflower and water in a saucepan on the stove and gently simmer until the cauliflower is soft.
  • Transfer the cooked cauliflower + water to a high-speed blender and blend until smooth.
  • Add the remaining ingredients and continue blending until smooth.
  • Serve warm, or transfer to individual serving cups or bowls and chill.

Crystallised petals

Ingredients

  • Petals from 3–4 roses
  • 1 egg white
  • Caster sugar

Instructions

  • Wash the rose petals and dry gently using kitchen paper.
  • Paint each petal with egg white and then dip it into the caster sugar.
  • Place on the cake rack to dry and harden.  This will take about 24 hours.
  • Use to decorate cakes or puddings.

Thank you to Frances and Paru for the pictures!

Harvest box #4 – June has arrived!

Nice combo to make a pizza: rocket and oregano. You can even top up with some edible flowers. Chives flowers will add a lovely oniony flavour.

Lavender has so many properties that is hard to chose what to use it for: Making infused oil for a nice massage ? Including it in your cleaning routine? Drying it and placing it in your room for a better sleep? The decision is yours!

The roses in the garden smell amazing! You can keep yours in a vase with a bit of water or crystallise them … Looking very nice on cakes.

Talking about flowers, calendula petals and alyssum (whole flowers) are perfect to decorate your dishes. If you chose to make yourself a colourful salad, add radishes! To fully enjoy them you can also learn how to make radish flowers! Bulgur salad is also a great option to use your greens.

Green cabbage leaves will be a good boost in your soup (don’t forget to add the radish leaves as well, no waste!). If you want something different, try this spring green recipe with yogurt, garlic and chili.

As usual, you have your fennel, perfect for a digestion tea or to use in cooking. This fish and fennel tray bake seems lovely!

If you like to smell of lovage but don’t want to use it all now, you can make a lovage salt to add it to your cooking whenever you want to! If you are sweet tooth, try to lovage and apple chutney.

Apple mint can be used the same ways as other mints: fresh in cold drink, cocktails, as a tea or in cooking. Its texture is a a bit different but still pleasant!

Finally Chard are perfect for a smoothie! We have tried it at Everyone’s kitchen and it was good!

Remember: When drinking herbal tea or eating edible flowers always check the risks associated with it. Vulnerable people, elderly, children or pregnant women should avoid using some of them. Always wash your ingredients before using.

EVENT

Next Plant Swap 18th, June from 11am-1pm. Free

Can you smell Razia’s delight? -Everyone’s kitchen

Menu

Pilau Rice with Mung daal with Tuna Kabab

Apple turnovers 

Harvest of the day: coriander, chives, bay leaves

Pilau Rice with Mung daal

Ingredients

  • Rice 500g
  • Mung daal 250g
  • 1 medium onion
  • 1 cup of butter 
  • Ginger/ garlic paste 1 teaspoon each.
  • Bay leaves 2
  • Cinamon small pieces 
  • Cardamom 4
  • Cloves 4/5

Method

  • First, mung daal needs to be lightly fried and left in water for at least 15 minutes.
  • Then wash the rice and leave it for 15 minutes as well.
  • Now, need to boil the mung for a couple of minutes and put it aside.
  • Put butter in a big pot and fry the onion and rest of the spices all together until light brown. When it turns brown add the rice and fry it for 2/3 minutes
  • Now add the mung daal and fry for 1 minute and put 1•5 litre of water and mix well and cover for 5 minutes and check if the water gets soaked in. If not, simmer for 10 minutes.

Tuna Kabab

Ingredients

  • 4 large potatoes
  • 3/cans tuna
  • 1 large onion
  • Coriander leaves
  • Olive Oil
  • 2 eggs 
  • Salt

Method

First potatoes need to be boiled and mashed, add the rest of the ingredients and make small balls and fry them in oil.

Quick Apple turnovers (makes 6)

Ingredients

  • 5 medium apples
  • 1 lb puff pastry
  • 1 cup sugar (you can also use cinnamon sugar)
  • 1 egg

Instructions

  • Gather all the ingredients.
  • Peel and slice the apples into 8-10 pieces and set them aside.
  • Roll out the pastry dough on a well-floured surface. Cut the pastry sheet into 9 equal pieces and place 4-5 pieces of apple in the centre of each. Top with a spoonful of sugar.
  • Fold the dough over the apples, creating tiny pockets. Place each pie on a lined baking sheet. Whisk the eggs in a small bowl and brush the tops of each pie with the whisked eggs. Sprinkle on some more sugar.
  • Bake the pies at 230°C for about 15 minutes or until golden brown. Enjoy!

Everyone’s kitchen  24/05

Menu

Green soup 

Stuffed currant leaves

Calendula and thyme shortbread

Herb, chard and feta soup (4 serving)

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 1 pound Swiss chard leaves
  • 3 1/2 cups vegetable broth
  • 1 cup coarsely chopped flat-leaf parsley
  • 1 /2 cup coarsely chopped fresh cilantro
  • 1/4 cup fresh mint leaves
  • 1tablespoon dried mint
  • 1 teaspoon freshly grated nutmeg
  • 1 tablespoon fresh lemon juice
  • salt and freshly ground black pepper
  • GARNISHES : Plain yoghourt with chopped herbs, lemon juice, feta

Method

Heat oil in a large saucepan over medium heat. Add onion and garlic and cook, stirring often, until translucent and soft (do not brown), 7–8 minutes. Stir in chard, broth, parsley, cilantro, fresh and dried mint, and nutmeg. Bring to a boil, reduce heat, and simmer, stirring occasionally, until chard is tender, about 10 minutes. Stir in lemon juice and season to taste with salt and pepper. Working in batches, purée soup in a blender until smooth. Return to pan. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Rewarm soup before continuing.

Ladle soup into bowls and garnish

Stuffed black currant leaves (makes 20)

Ingredients

  • 40 large black currant leaves
  • 2 dl bulgur
  • 0.5 dl cashew nuts
  • 1 small bunch of fresh mint
  • 3 garlic cloves
  • 2 tbsp rape oil
  • Cinnamon
  • Salt

For the broth

  • 2tbsp oil
  • 1 squeeze of lemon juice
  • 1/4 stock cube with some water
  • 1 tsp brown sugar
  • salt

Method

Cook the spelt in salty water for about 20 minutes. Roast the nuts on a dry pan a bit so they’ll get colour on their cheeks. Mince the garlic and the mint. Mix the stuffing ingredients together.

Cook the currant leaves in plenty of water for about five minutes to soften them up. Take two leaves at a time. Cut their stems off and place them on each other so they’ll overlap in the middle. Scoop a teaspoonful of the stuffing in the middle. Fold the edges of the leaves on the stuffing and roll them into small cigars. Place each cigar carefully but tightly into a casserole.

Mix the broth ingredients and pour over the casserole. (Add some water too if the amount of liquid doesn’t seem enough.) Place in a 150°C oven for about an hour. You can eat them right away, but if you have the patience you can wait a day or two for them to juice up in the fridge. This is also the reason why it’s a great idea to make a big portion of them while you’re at it.

 Calendula and thyme shortbread cookies

  • 200 g / 7 oz dairy-free butter,
  • 1 tsp vanilla paste
  • 100 g / 3.5 oz caster sugar
  • 300 g / 10.5 oz plain flour, sifted
  • Squeeze of lemon
  • 3-4 Tbsp minced fresh calendula flower petals
  • 1 Tbsp minced fresh thyme

Instructions

  • Cream together the butter and sugar, then add the egg yolk, lemon juice and lemon zest (if using) and stir to combine. Then add the flour, calendula, thyme, and salt.
  • Gently stir everything together until the dough barely holds together.
  • Take the dough out of the bowl and form it into a log shape.
  • Wrap it tightly with parchment paper, twisting the ends to help hold it all together.
  • Put in the fridge or freezer for about 30 minutes, or until firm. You can store the dough for several days in the fridge, or for several weeks in the freezer, if need be. 
  • When ready to cook, preheat the oven to 150°C. Slice the log into 1/4 inch rounds.
  • Put them on a parchment lined baking sheet, about an inch or so apart. They don’t really spread much.
  • Bake for 25-30 minutes. Check them closely after 25 minutes, as they will start to brown pretty quickly. Take them out when only the edges just barely start to turn golden. The centers will still be fairly soft. Let them cool on the baking sheet for several minutes before transferring them to a cooling rack. They will firm up as they cool.