Season of mists and mellow fruitfulness
Close bosom-friend of the maturing sun
Conspiring with him how to load and bless
With fruit the vines that round the thatch-eves run;
To bend with apples the moss’d cottage-trees,
And fill all fruit with ripeness to the core;
To swell the gourd, and plump the hazel shells
With a sweet kernel; to set budding more,
And still more, later flowers for the bees,
Until they think warm days will never cease,
For Summer has o’er-brimm’d their clammy cells…
First verse of To Autumn, by John Keats
My trips to the allotment have really gone by the way side recently. Through a combination of spending more time working on the Stoneham Bakehouse, trying to spend more time with the family, and the rubbish weather we’ve had this summer, the allotment has taken a back seat.
The allotment, for the last couple of years particularly, has been really important to me. Really important for my recovery from depression and anxiety, really important for my family to get some space, and really important in providing us with a variety of fresh vegetables and fruit.
As Autumn shows its true colours, with beautiful ruddy leaves appearing on the trees, I’m inspired to get back to the allotment with some regularity. Being outside is always beneficial to my wellbeing, and I sometimes need to be reminded of how it can help me. I think with weather set to be fine for the weekend, a trip to the plot is needed.
With Apple Days happening all over the country, and the press claiming it to be the best apple year in decades, I thought I’d quickly post links to a few of my favourite apple related posts on Spade Fork Spoon. Without a doubt, apples are my favourite fruit, and there are no better apples than the plethora of apple varieties grown in the British Isles. I like to eat seasonally, so my first apple of the season is from our tree at the allotment (Beauty of Bath being one of the earliest of the earlies). That first bite into the crisp, slightly pink hued flesh, is a moment of delight, made more so by the long wait from the last of the stored British apples many months previous.
In a world where we are increasingly eating too much sugar in our diet, the apples natural sweetness can be our friend, adding a sugary hit to dishes without the need for additional refined sugars. Whether in salads, stews, cakes, breads, the apple is a cook’s friend.
Linked to the images below are some of my favourite apple related posts from the blog. Enjoy!
One of my favourite Indian foods are pakoras. I love this crispy, spicy, snack. It’s perfect as part of a meal, but equally good as a savoury treat. Eaten all over the Indian subcontinent they are a great way of using up bits of different vegetables, working well with cauliflower, courgettes, onions, potatoes, spinach, chard, aubergine…the list goes on. An added bonus for our family is that they’re inherently gluten free, due to their use of gram flour.
Simple in method, they do however need a few different herbs and spices to achieve the perfect pakora. For some, this would require a trip to the supermarket, or local ethnic shop (or both) to stock up on the necessary ingredients. I love having a range of spices in my cupboard, but sometimes the convenience of a spice mix is a godsend. When I was recently contacted by Hari Ghotra about her Pakora curry kit, I thought I’d check it out.
The kit comes with all the spices and gram flour combined, and instuctions to make both vegetable and paneer pakora. There’s also a link to a video showing the process involved, but the recipe on the card is clear and easy to follow. As mentioned before, pakora are very versatile, so I chose to use up a glut of courgettes, as well as some potatoes and onions. I love growing courgettes at the allotment, but if you look away for a moment, they seem to grow in seconds, so another way to use them up is always handy. The one thing with using courgettes is that they have a lot of liquid in them, so after grating them they need to be squeezed of excess water, before combining them with the rest of the mix. Once your mixture is combined, it needs to be used pretty quickly, dropping spoonfuls into hot oil and frying until golden brown.
For a recipe which includes the spices needed to recreate the mix, see Hari Ghotra’s website, where you’ll also find a rnage of different curry kits and recipes to try. As a handy store cupboard emergency pack, these are pretty good. They certainly make it easy to turn a glut into a tasty, spicy treat.
Since the Bakehouse has taken more of my time, I’ve spent less time at the allotment than I had been (and probably less than I should). With sightly less baking and teaching to do, I’ve managed to grab some moments to hit the plot and enjoy an open air lunch. There’s nothing better than a picnic, and having you’re own bit of ‘countryside’ to sit in and relax with a meal is brilliant. Packed lunches; whether taken to the allotment, in a picnic basket, or eaten at work; needn’t be boring. They shouldn’t be an excuse for an unhealthy mishmash of packets either. It takes very little effort to produce something which is both healthy and delicious.
I recently got contacted by the team from Simply Health, who were looking for some healthy packed lunch ideas. I like to use allotment produce, so a salad using the newest of beetroot and fresh herbs seemed a good idea. I love the earthy sweetness of the anti-oxidant rich beets, and teamed with the saltiness of a cheese like feta, its perfect for a summer packed lunch. Lentils are brilliant for salads, adding bite and a good source of protein and carbohydrates.
Beetroot, Feta and Lentil Salad
You will need (serves 2)
A bunch of beetroot
200g green lentils (Puy lentils are the best as they retain their bite the best)
200g feta or similar cheese
4 tbsp olive oil
1 tbsp cider vinegar
1 tsp Dijon mustard
pinch of salt and a few twists of black pepper
Start by trimming the beetroot of the leaves (which if young can make a great salad), then cut into bite size chunks. Toss in a little olive oil and roast in a hot oven for 3o-40mins, until the beets are soft and slightly charred. Remove from the roasting tray and retain the beetrooty oil to make the dressing. Whilst the beetroot roasts, place the lentils in cold water with a bay leaf and bring to the boil; you can now get pre cooked lentils in packs, which saves time on this, but I like to always have a supply of lentils cooked and in the fridge, so cooking from scratch allows me to make more than I need. Lentils need about 25mins to cook, but check after 20 as its important they retain a bit of bite. Once ready, drain, and make the dressing by combining the retained oil, mustard, vinegar, and seasoning. With the lentils still warm, pour the dressing into them and stir, allowing the lentils to absorb some of the dressing’s flavour.
To prepare the salad, combine the lentils and beetroot, along with the finely chopped mint. Crumble the feta into this mix, before gently stirring the ingredients to ensure that every mouthful includes all the flavours. If you wanted, you could add salad leaves at this point (something peppery like watercress would go well), but I like the earthy nature of this salad as it is. Pop the completed salad in a sealable container and take it on your travels, to work, or (like me) to the allotment. Just remember a spoon or fork to eat it with!