We’re busy getting ready to be at the Looe Food Festival again this year. It’s a great weekend, full of amazing food and drink and chef demos to inspire and wow us all.
We’ll have a stall full of our lovely local and organic vegetables and leaflets to pass on to your friends so they too can have a veg box each week or fortnight.
Looking forward to seeing you there.
Early morning sun on the rhubarb beds at Forest House market garden in Herodsfoot
150g unrefined caster sugar
1 vanilla pod
Zest of one orange
1 piece star anise
350g puff pastry
420g rhubarb, trimmed and washed
Method
Put an ovenproof non-stick frying pan on a medium heat. When hot, pour in the sugar and as it caramelises swirl it around for even colouration, adding the star anise and zest. When you see the caramel turning reddish take it off the heat and let it solidify. Set the oven to 200°C/400°F/Gas 7.
Lay the rhubarb down, covering the bottom of the pan, squeezing in as much in as you can. If you head for a union flag formation, trimming the flat ends into points so they sit closer it works well. Roll out the pastry just larger than the size of the pan, about 0.5cm thick. Lay it over the rhubarb, to come up the sides of the pan by about 1cm all round.
Sit the pan on a low heat to warm and melt the caramel, then bake in the oven for about 30 minutes until the top is browning and puffed up. Loosen all the way round with a palette knife. Put a serving plate on top of the pan and, holding on to it with oven gloves, flip it over. Give it a few thwacks with a spoon to make sure it is free, and lift off the pan to reveal the magic.
Serve with good with vanilla ice cream.
Recipe by Allegra McEvedy from the Guardian
photo: www.vegetablewhisperer.co.uk
Click to read more about what’s been going on in March at the box scheme
Click on the link to read the latest from the Keveral community of growers
Try out this delicious recipe from Nigel Slater
Ingredients for the orange zest and parsley sauce:
3 egg yolks
200g melted butter
lemon juice
finely grated zest of a small orange
2 heaped tbsp crème fraîche
2 heaped tbsp roughly chopped flat leaf parsley leaves
600g white sprouting broccoli
Directions
Put the egg yolks into a heatproof glass or china bowl and place it over a pan of simmering water. Add the melted butter a little at a time, beating all the time with a whisk. Squeeze in a few drops of lemon juice and add a little salt.
Stir in the grated orange zest, crème fraîche and the chopped parsley. Turn off the heat, beating the sauce briefly every now and again to stop it separating.
Steam the sprouting broccoli until tender – about 4 or 5 minutes – and then tip into a warmed serving dish. Pour over the orange and parsley sauce.
Maybe you have a favourite recipe that you’d like to share, or a beautiful photo of your own veggie patch or garden?
We’d love you to ‘like‘ our page and be part of our growing community.
We’ve been busy creating a new website for the Keveral organic box scheme.
Please drop us a line if you live around South East Cornwall and want to get a delicious vegetable box every week, or every fortnight.
Call Bill on 01503 250343 or email orders@keveral.co.uk
Keveral Community of Growers
Keveral Farm
Looe
Cornwall
PL13 1PA
For anything else email us at info@keveral.co.uk