Send us your seasonal recipes for OxGrown produce. Here’s a couple to get things started…
JUNE: Winnie’s OxGrow Udon Soup
This recipe has been sent in by OxGrow volunteer Winnie, whose first ever visit to the garden concluded in this delicious feast, made with freshly picked OxGrow vegetables. It’s simple, tasty, cheap and only takes twenty minutes to whip up!
Ingredients (per person):
100g Udon noodles
A handful of miscellaneous OxGrow lettuce leaves
1-2 OxGrow onions (with stalks, they are edible), sliced and chopped
1 tbsp soy sauce
Salt and pepper
1/ Cook the udon noodles (see package instructions). Rinse in cold water and drain.
2/ To make the broth, simply add soy sauce to boiled water. Cook the vegetables for few minutes.
3/ Return the noodles to the broth. Season with salt and pepper, and decorate with sesame and seaweed (look for Japanese spice mix in Asian stores).
4/ Now just serve it, piping hot!
APRIL: Herb-crusted fish with sorrel and lemon potatoes
This spring guest recipe by our friend and rather talented chef Becky Craven using various items found in the vicinity of OxGrow in mid April.
This is quite a fresh, spring/summer type recipe and can be adapted depending on what herbs are in season and what fish you can source responsibly, obviously it’d help if the sun came out one of these days!
I decided to use some beautiful OxGrow sorrel, thyme, parsley, chives and red mustard leaves in this recipe, and in my eyes, there’s no better match for fresh green herbs than fish and potatoes. I used hake in this recipe, available from Haymans in the Covered Market, although you could use any meaty white fish, as long as it is responsibly sourced. I am never entirely sure which fish are sustainable to eat, as it tends to change fairly frequently. Luckily the folks over at MSC have a fairly straight forward website and Android app which will tell you what fish to buy and even where you can buy it.
As far as new potatoes are concerned, you can keep your Jersey Royals, and generic Baby News, I’ll have a muddy, waxy, Cornish new potato any day.
Ingredients (per person):
3-4 new potatoes
150-200g meaty white fish, skin removed
½ an anchovy
1 tbsp parsley
1 sprig of thyme
a small bundle of chives
a small clove of garlic, finely grated
2 tbsp fresh breadcrumbs
sea salt flakes and freshly ground pepper
good olive oil or rapeseed oil
zest of half a lemon
a small handful of sorrel
¼ preserved lemon (want to make your own? It’s easy)
1 tsp lemon juice
1 tsp honey or agave
1 tbsp good olive oil or rapeseed oil
¼ tsp Dijon mustard
3 red mustard leaves or some peppery watercress if out of season
3 wild garlic leaves or spring onions if out of season
1/. Preheat the oven to gas mark 7 or 220 degrees
2/. Scrub or wash your potatoes as necessary and place in a pan of cold water. Slowly bring to the boil, salt then turn down to a simmer whilst you prepare the fish. From cold I usually allow about 20-25 minutes for new potatoes although they vary wildly according to size, time of year and variety, so keep and eye and use your judgement.
3/. When you have put the potatoes on to cook, place the herbs, anchovy and garlic on a chopping board and chop together until the herbs are roughly twice the size of the breadcrumbs. Add the breadcrumbs and mix everything together with your fingers, add a good drizzle of oil and give it a taste. The anchovy should season the mix fairly well but add a little pepper and more salt if you think it needs it.
4/. On a baking sheet, lay out a sheet of foil and drizzle the foil with oil and a small sprinkling of salt and pepper. Put the fish onto the tray and press the herby-breadcrumb mixture onto the topside of the fish, leave it quite rustic, a little bit of unevenness means that there will be yummy extra-crispy bits.
5/. Bake the fish for approximately 10-12 minutes until it flakes cleanly and is just opaque in the centre.
6/. Whilst the fish is cooking, roughly tear the red mustard leaves, chop the sorrel and wild garlic leaves and toss into a bowl. Take the preserved lemon and chop into small pieces, add this to the leaves.
7/. In another bowl or a small clean jar, mix together the lemon juice, honey, mustard powder and oil, taste and season with salt and pepper.
8/. When the potatoes are cooked, toss them in the dressing, gently fold in the leaves and preserved lemon pieces.
9/. Serve immediately with a glass of chilled white wine , a green herb and leaf salad (I used some beautiful OxGrown Claytonia a.k.a. miner’s lettuce, which was just coming into flower, amongst other things) and hopefully a spot of sunshine.
Becky runs cooking workshops with local schools and can be found on Twitter.
OCTOBER: Green tomato and bramley apple chutney
Nicked off our blog during Abundance season last year.
Green tomato and bramley apple chutney (spicy or not), stolen off the internet and tweaked by myself and lovely co-chefs a few weeks ago. Sterilise your jars properly and it’ll last for months; adjust quantities as necessary. Nice with a spot of cheddar.
2kg Green tomatoes
620g White onion
500g Demerara sugar
1/2 teaspoon allspice or spices according to your desire (ground cloves, cinnamon etc)
1-2 teaspoon salt
A few teaspoons chopped fresh ginger
1-3 Fresh red chillis according to taste (they taste good)
570ml pickling vinegar (comes in big, cheap jars)
Chop all of the ingredients according to whether you want to be able to spread the chutney onto an oatcake or if you prefer to eat it with a knife and fork (ours verged towards this end the scale). Bring to the boil in a huge pot or many small ones for 1/2 hour to one hour depending on pot size and what kind of consistency you want (thick and juicy, ideally – boil off most of the liquid). Wash jam jars and lids and then sterilise in a hot oven. Fill with chutney, screw on the lids. They will seal themselves as the chutney cools.