Food

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Food from soil to the table, growing, cooking and enjoying.

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Food — 27 Comments

  1. Sanjay Kumar – Local Food Recipe #1

    Sanjay Kumar gave an excellent talk on Local Food for Transition Falmouth on Nov 5th. He also shared the following scrumptious recipe using local ingredients:

    FLUSHING GROWN SLOW ROASTED MIXED SQUASH QUARTERS, TOPPED WITH CORNISH CAMEMBERT CHEESE AND KEA PLUM JELLY.

    Ingredients
    • 3 medium butternut ,red kuri , acorn Squash, cut in quarters, seeds removed
    • 6 tablespoons Cornish unsalted butter, cut into pieces and softened
    • 1/2 cup maple syrup
    • 1 table spoon freshly grated nutmeg
    • 1 table spoon freshly ground black pepper
    • Bouquet of dried autumn herbs
    • 1 Cornish Camembert cheese
    • 4 Table spoons Kea plum jelly
    • 1 table spoon Cornish sea salt

    Yields: 6 Hungry Cornishmen

    Preparation
    Preheat the oven to 400°F.

    Place the seeded squash quarters on a large baking sheet with the cut side up.

    Divide the butter pieces among all quarters, smearing it all over the cut side of the squash.

    Drizzle each quarter with maple syrup and season with freshly grated nutmeg, ground black pepper corn, some dried autumn herbs and a pinch of Cornish sea salt.

    Roast the squash for 40-60 minutes or, until the flesh is tender when poked with a fork.

    Arrange the cooked quarters neatly in the centre of a plate and serve hot topped with slivers of Cornish Camembert cheese and a generous helping of Red Kea Plum Jelly.

  2. Garden Share

    Garden Share is an initiative that Transition Falmouth is keen to promote. We are in the early stages of setting up a formalised Garden Share project in partnership with other organisations.

    Personally, I’ve also had my garden on offer for garden share with other LETS members on Falmouth LETS – due for re-launch soon.

    All the best,

    Rob

  3. Transition Helston CSA event in Porthleven

    Nick Weir, from Stroud, is to run a Community Supported Agriculture workshop at the Public Hall in Portleven on the 22nd.

    A SHARE OF THE HARVEST – A COMMUNITY SUPPORTED AGRICULTURE WORKSHOP,
    PORTHLEVEN, 22nd OCTOBER

    Started in Europe and Japan in the 1960s, Community Supported Agriculture, or CSA, is an innovative approach to farming where members of the local community own `shares’ in the harvest of a farm.

    In return for their subscription to the farm, they receive the farm’s produce through the year making a much stronger link between what people eat and where their food comes from. In return, the farmer gets a regular and stable income and some practical help on the farm
    through volunteer days. CSAs can also be shared community allotments, orchards or even vineyards.

    Transition Helston and the South Kerrier Alliance have invited Nick Weir from Stroud Community Agriculture to share his experience in setting up Community Agriculture projects ranging from a farm supplying 130 families with local food (and providing an income for what had been a struggling farm), to community allotments and local
    food networks.

    Alastair Cameron said “we are very lucky to have Nick coming to share his wide experience with us. It will be a really good opportunity for people to think about how they might like to get involved and to meet others who might be thinking the same way, whether it is in working to provide more local allotments, gaining access to local food or even starting up a Community Supported Farm in this area.

    The workshop will be held on Wednesday 22nd October in Porthleven Public Hall at 7.30pm. Refreshments will be available. Contact Alastair on 01326 560206 or alastair@cooptel.net for more details.

    All will be very welcome (It’s quite a big hall!)

  4. Allotment Soup – Local Food Resiliance in Action

    Visited my plot this beautiful Autumn morning to harvest vegetables for an ‘Allotment Soup’. You can’t beat the simplicity of a hearty soup made from crops nurtured through the seasons,fed on homemade compost and Comfrey ‘tea’.

    Onions and garlic sweated in oil from olives, (can’t grow them yet in Cornwall, but who knows with Climate Change). Add pieces of carrot pulled from the ground, crisp and crunchy. Borlotti Beans, dried and soaked overnight as a protein addition to this hearty soup. Potatoes chunks dug from the ground, scrubbed, and adding carbohydrate as winter fuel for energy. Leeks, perfect in soups and available from an allotment all winter. Tomatoes, not at their best, (insufficient sun this summer) but fine ‘for the pot’.Peas straight from the pod. Finally thyme from my herb patch, and basil(poor again due to the wet summer), but still adding that Mediterranean flavour to this soup.

    Enjoy your ‘Allotment Soup’ with crisp homemade bread, and the company of friends and family,on a wet, cold day.
    Celebrate a years labour and fun ‘growing your own…’ Finally, pass on the idea……..

  5. Transition Falmouth Food Group

    Hello fellow transitioners. Its that time of year again, when the days are becoming shorter and the central heating is staying on longer; that the truly comforting warmth of home cooked soups and stew are warming to the heart and soul (well mine anyway).

    I am involved with a Celebrating Food event Food (Fairtrade & Local), jointly run by Churches Together with the support of Lorely and myself as Transition Falmouth, to be held on Friday 16th November.

    Through my involvement with this event and after reading a recent newspaper article regarding an initiative by the Soil Association on training people in self sufficiency, with regards to growing fruit & veg, making breads, jams etc, my excitement on reviving our food subgroup here in Falmouth has inspired me into action.

    I would like to use this forum to share the many food recipes I have unearthed in the library at home. I want to share ancient, unusual and thrifty recipes, etc which are new to myself and maybe a few of you out there.

    I aim to put a new recipe page every week which I hope will inspire myself and others to have a go at learning/relearning cooking skills for a healthy powerdown and self-sufficient future.

    Rachel

    • Feeling Festive … Natural Sweets

      NATURAL SWEETS FOR THE FESTIVE SEASON

      CARROT BALLS

      1/2lb (225g) raw cane sugar
      Bare 4 tbsp water
      1lb (455g) finely grated carrots
      Squeeze of lemon juice
      1oz (30g) pistachio nuts or almonds
      Extra nuts or sugar for coating
      1. In a heavy saucepan, and over a low heat, dissolve the sugar in 2tbsp of the water. Add the grated carrot and cook gently, without stirring, until the carrots are soft.
      2. Add the rest of the water and the lemon juice, and continue cooking until the mixture thickens to a paste. Stir in the coarsely crushed nuts.
      3. Turn the mixture onto a lightly greased tray and leave to cool for a few minutes. Then with wet hands, divide the paste into small balls and coat each one with more nuts or sugar. Set aside to get cold before serving.

      SOYA SEASAME SWEETS

      3oz (85g) candied peel
      2oz (55g) seasame seeds
      2oz (55g) soya flour
      1-2 tbsp honey
      Pinch of mixed spice
      1. Chop the peel as fine as possible, and combine it with the seasame seeds and soya flour.
      2. Stir in enough honey to hold the other ingredients together, and flavour with a little mixed spice.
      3. Use your hands to roll the mixture into small balls- if it seems too sticky, add more soya flour; if too dry add more honey. Arrange on a plate and set aside to firm up.

      GRANOLA WALNUT BALLS

      40z (115g) butter or polyunsaturated margarine
      1/2lb (225g) chopped dates
      Good pinch of mixed spice
      4oz (115g) walnuts, chopped
      3oz (85g) granola cereal
      Desiccated coconut to coat
      1. In a heavy saucepan melt the fat, then stir in the finely chopped dates and spice. Cook gently, stirring frequently, until the ingredients blend to form a thick paste. Set aside to cool.
      2. Stir in the chopped nuts and granola, mixing well, then roll the mixture into small balls. Coat each one with some of the coconut, and chill briefly to firm up.

      ORANGE AND APRICOT SLICES

      5oz (140g) dried apricots, soaked for a short time
      11/2oz (45g) desiccated coconut
      1tbsp finely grated orange peel
      1tbsp concentrated orange juice
      1. Drain the apricots, pressing them well to remove all the moisture, then chop them to make a coarse paste. (If they are rough, cook them briefly first).
      2. Stir in most of the coconut, the orange peel and juice, and mix thoroughly.
      3. Divide the paste into two, roll into small sausage shapes, and coat with the extra desiccated coconut. Wrap each roll in clingfilm and chill well before
      cutting into slices and serving.

      PISTACHIO STUFFED APRICOTS

      1lb (455g) whole dried apricots
      3oz (85g) pistachio nuts
      3oz (85g) ground almonds
      2oz (55g) raw cane sugar (approx) powdered in grinder
      A little concentrated orange juice or 1 egg white
      1. Soak the apricots overnight, then cook on a very low heat until just tender. Drain well, taking care not to break them.
      2. Mix together the pistachio nuts, ground almonds and most of the sugar. Use the fruit juice or egg white to bind the ingredients together.
      3. Fill each of the apricots with some of the mixture, mould the fruit back into shape, and roll each one in the remaining sugar. Leave to dry on a wire rack before serving.

      Please use Fairtrade or Organic ingredients wherever possible.

    • Healthy Treats

      HEALTHY TREATS
      Recipes taken from ‘Baking For Health’ by Linda Edwards

      Wheatless Fruit Cake

      Wet ingredients:
      1 cup fresh-milled millet flour
      1 cup fresh-milled oat flour
      ½ cup fresh-grounded sunflower seeds
      2 tsp mixed spice
      Dry ingredients:
      2 cups water
      2 cups chopped dried fruit
      ½ cup pureed chestnuts or fresh tahini

      Simmer ‘wet’ ingredients for 1 minute. Cool to blood heat. Combine dry ingredients. Combine wet & dry mixtures to form a thick batter. Beat the mixture well to develop the gluten, that is, the binding power of the mixture. Spoon the batter into floured loaf dish or muffing tray. Bake loaf-shaped cake at 160c for 90 minutes and muffin cakes at 175c for 45 minutes. The cake is cooked when it comes away from the sides of the container. Wrap cake in towel to cool, so that it doesn’t dry out. Do not cut cake until cool, preferably the next day. Freeze any cake which will not be eaten within three days.

      Sour-apple Spice Cake

      This cake is best made leavened. However, if you wish to omit the baking powder, bake small cakes at 175c for 45 minutes and large cakes at 160c for 120 minutes.

      Dry ingredients:
      11/2 cups fine-milled brown rice flour
      ½ cup fresh soy flour or arrowroot
      ½ cup fine-ground sunflower seeds
      2 tsp Compromise Baking Powder
      1 tsp cinnamon
      1 tsp nutmeg
      ½ cup sultanas or sunflower seeds
      Wet ingredients:
      11/2 cups grated sour apples, eg. Grannysmith
      ¾ cup water or unsweetened apple juice

      Combine the wet ingredients.
      Combine the dry ingredients. Stir wet mixture into dry mixture. Mix well. Spoon the thick batter into a floured loaf dish or muffin tray. Bake small cakes 30 minutes, large cakes 60 minutes at 175c. Cover while cooling.

      Hypoglycemic’s Mint Cake

      This cake is specifically designed for people with severe blood sugar problems.

      Dry ingredients:
      11/2 cups fresh-milled rice flour
      ½ cup fresh-milled soy flour or arrowroot
      ½ cup fresh-grounded sunflower seeds
      Wet ingredients:
      2 cups strong peppermint tea
      2 orange rinds, grated
      ½ cup chestnut puree or avocado

      Combine wet ingredients
      Assemble dry ingredients in a bowl and mix. Stir wet mixture into dry mixture. Mix well. Spoon the batter into a floured dish or muffin tray. Bake single cake at 160c for 90 minutes or muffin shaped cakes at 175c for 45 minutes. The cake is cooked when it comes away from the sides of the container. Wrap cake in towel to cool, so that does not dry out. Do not cut until quite cold. Freeze it, if it will not be consumed in the next three days.

      Banana Cashew Icecream

      A very rich and expensive ice cream. A little goes a long way.

      3 small bananas, chopped
      1 cup fresh raw cashews

      Combine ingredients in blender or food processor and blend until smooth. Freeze for 1-2 hours. Serve. If frozen for longer thaw for 1-2 hours before serving. This is good with fruit on hot waffles for dessert.

      For a cheaper version use 1 cup of almonds, soaked overnight, with skins removed instead of cashews.

    • Winter Warmers

      ROASTED VEGETABLES WITH GARLIC SAUCE
      The Green Kitchen by the Townswomen’s Guilds

      Suggested ingredients
      2 large red onions – chop
      2 carrots- chop
      2 parsnips- chop
      2 courgettes- chop
      1 each green and red pepper, quartered
      1 head fennel, quartered

      Place all the vegetables in a large roasting tin and add enough olive oil to lightly coat the vegetables. Roast for 45 minutes, gas mark 5, 190c or 380f.
      For the sauce: Roast a large unpeeled head of garlic with the vegetables. Soak a slice of bread in 4 tablespoons of milk while garlic is roasting. When cooked, remove and discard skin, blend with bread, milk, salt and pepper in food mixer. Gradually add 3 floz of olive oil. Serve with roasted vegetables.

      CURRIED PARSNIP SOUP
      Eat Well For £1 by Judy Williams (1993)

      1 tbsp oil
      1 onion chopped
      1lb/450g parsnips, peeled and chopped
      8oz/225g carrots, peeled and chopped
      2 tsp medium curry powder
      1 tsp ground cumin
      2 pints/1 litre chicken stock
      Salt and pepper
      4 tbsp single cream

      Heat oil and fry onions until softened. Add chopped parsnips and carrots and fry for 5 mins, stirring occasionally. Stir in curry powder and cumin and mix well. Add stock and seasonings and bring to the boil. Simmer gently for 30-40 mins until tender. Pour into liquidiser and whiz until smooth. Return to rinsed pan and reheat. Transfer to soup bowls, add a spoonful of cream to each and stir through the soup before serving.

      LENTIL CURRY
      The Frugal Cookbook

      1 medium onion chopped
      8oz red lentils
      3-4 tbsp oil
      1-2 tbsp curry powder
      1 pint water
      1 tsp marmite
      1 tbsp lemon juice
      Sliced hard-boiled eggs to decorate

      Fry the lentils and onions together for 5 minutes. Add the curry powder, marmite, lemon juice and water and stir. Bring to the boil and simmer over a gentle heat, stirring occasionally for about 40 minutes. At the end of the cooking time all the water should be absorbed. Season with salt and pepper in a serving dish; decorate with the hard-boiled eggs. Serve with boiled rice.

  6. Local Food Initiatives

    Nick Weir is visiting Falmouth next Monday afternoon to meet people interested in local food
    initiatives, including Community Supported Agriculture (CSA).

    He is giving a talk for us in October.

    The meeting on Monday will be a working group to assist Falmouth and Truro and area to start our
    plans for local food.

    Anyone interested please contact Lorely.

    For more info about Nick and CSA see following link:
    http://tinyurl.com/2gnu34

  7. Seedy Saturday a success

    Transition Falmouth’s first major event, Seedy Saturday was held at the W.I. Hall on 21st April and was well attended.

    As well as plenty of keen seed swappers, Community Energy Plus’s stall offering free energy saving light bulbs and loft insulation for the Falmouth area attracted plenty of interest, to the extent that people were queuing to get in at 9:30.

    A steady stream of people came and went throughout the morning, and another Seed Swap event is likely to take place in a few months.

    See here for gallery pics of the event.

    • Seedy Saturday Thanks

      Many thanks to all those who contributed to the success of our first ‘Seedy Saturday’. To those from the Craft Group who produced our TF Banner; our ‘Community Partners’, including CommunityEnergy Plus; and all those who helped with the advance publicity and those present on the day. Thanks also to the Falmouth Allomenteers who offered there time and advice to all the seed swappers. I hope that those who swapped seeds will enjoy the process of planting, tending and harvesting.

      I hope this was the first of many Community Food Events. Any ideas for future related events welcome.

      Great photos Rob.

      Wendy

  8. A Seedy Saturday:
    The first Falmouth Community Seed Swap

    9:30am-12:30pm, 21st April
    Falmouth Women’s Institute, Webber Street

    An exciting opportunity to meet people interested in gardening, local food production and sustainability. Bring your seeds and seedlings to swap.
    (free packet of seed to start you off)

    New to seed collecting? Take this opportunity to learn. Several local stalls. Refreshments.
    Donations.

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