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| Garlic and turmeric |
“What’s for supper?” is a question that is well used
in our house.
“Don’t know yet” I replied as I tipped compost into
yet another plant pot.
The sun was out.
The ground
soft from all the rain and I was on a mission...
Potting on and planting out the seedlings that will,
in a few months, give us crops of runner beans, green beans, broccoli and
tomatoes.
In the crisp Spring sunshine it was all was very
satisfying, especially when I thought of all the fresh veg we would harvest later
in the year..umm
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| Runner bean plant |
However after a busy morning outdoors it felt wrong
to head down to the local supermarket, no matter how fresh its produce.
No!
I wanted
something altogether earthier...
“Oh no!” sighed Teen V as I expressed the urge to go
to one of the nearby farm shops.
“I suppose some fresh air and a break would be
good.” She conceded as she agreed to join me on the trip.
Firstly we went to Sunnyfields organics
www.sunnyfields.co.uk/
They stock a range of fresh organic
vegetables, local organic meat and have a mini organic food supermarket also stocking
ecover and other organic household ranges. We lingered over the hand crafted
local organic New Forest soaps, which were so soft and aromatic and smelt
lovely.
After this we headed on to Longdown Farm shop who
also stock local vegetable and meat produce.
www.longdownfarm.co.uk/
As an aside, they also have a children’s activity
farm with lots of animal and interactive areas. The calves are particularly
sweet at the moment!! I shouldn’t say that I know, but they look gorgeous.
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| Calves at Longdown Farm New Forest |
Anyway back to the vegetables..
I had been hoping for some fresh spinach as it’s
coming into season.
There’s a great
recipe that I wanted to make, but was told we were just that bit too early for
the local spinach, hang on until May.
So you’re going to have to wait a little
longer for that treat.
They still had lots of cabbage and root vegetables
for sale so I opted for some nice cabbage instead.
There’s a simple Leon recipe that I’ve used several
times and is worth trying if you haven’t already. It’s called Jossy’s Burmese
spicy cabbage and is taken from the Leon Naturally Fast Food Book 2.
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| Ginger |
Jossy’s Burmese spicy cabbage
Preparation time about 10 minutes
Cooking time about 7 minutes
Feeds 4
INGREDIENTS:
400g green cabbage
2.5cm piece of ginger
3 large cloves of garlic
75g roasted peanuts
1 tsp turmeric
Juice of ½ lemon
1 tbsp fish sauce
2 tbsp peanut oil
Large handful of coriander leaves ripped.
WHAT TO DO:
1. Slice
the cabbage thinly. Peel the ginger and garlic and slice them as thin as
possible. Bash the peanuts up- the easiest way is to put them in a strong
plastic bag and hit them hard with a rolling pin or something strong!
2. Put
100ml of hot water in a measuring jug add the turmeric and stir until smooth
adding the lemon juice and fish sauce
3. In
a wok or large frying pan heat the peanut oil then add the cabbage and stir
until it softens.
4. Add
the garlic, ginger and peanuts and continue stirring for another 2-3 minutes
5. Pour
the liquid over the cabbage and stir it for another few minutes until it
reduces down and the cabbage is soft.
6. Throw
over the chopped coriander leaves before you serve.
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| Garlic |
We have had it as a lunch on its own, but it would
be great with chicken or pork.
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| Turmeric
I haven’t taken any pictures of the final dish, as
it is essentially strips of yellow cabbage..and if I’m honest, it got eaten
before I could get creative!
Don’t worry it looks bright and cheery and is simple, tasty and cheap to make.
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