How Interesting is Your Veg?

We all know that they’re good for us. We've heard we ought to have 5-a-day. We even like them most of the time. But some days as you peer at the vegetables in your fridge have you ever found inspiration abandoning you or excitement deserting you? Instead you wind up doing the same old thing that you always do with your green beans*/leeks/broccoli  (*or insert any other of your favourite veg).  Now there’s absolutely nothing wrong with tried-and-tested recipes and time-honoured favourites, but here at The Edible Garden we just have to know: What ELSE can be done with veg...

Selfless souls that we are, Veronika and I have taken it upon ourselves to venture forth to new frontiers of interesting ways to prepare, cook and bake vegetables. We want to stretch beyond carrot cake, beetroot brownies and courgette muffins and so are going on a mission to find the most unusual, interesting and tasty recipes.  And yes, this obviously requires a LOT of ‘research’ (also known as eating our way across the city at various cafes, restaurants and homes!)

On our first ‘research’ trip we made the joyous discovery of something neither of us had ever tried before or even heard of - Spinach Cake. It did taste a little iron-y, but with that much butter cream I can live with it. Besides, how else would I be able to tell I was getting all those vitamins and minerals?  At last, a cake that is good for me (well, a girl can dream!).  We found this bright green dessert hidden away in a little oasis behind Southwark station in beautiful cafe/deli called EV’s. Well worth a visit for their delicious mezze salads and freshly baked bread!

Our 'research' has got off to lip-smackingly good start but we need your help. We want you to tell us about any eatery that is using veg in unexpected ways, or send us your recipes (and if you’d like to cook it for us - even better).  Surprise us with the most inventive and ingenious vegetable dish you have ever tried or created.

We can’t wait to hear (or taste) them!

To add a recipe or photo please leave it in the comment box below (or if you received this post by email visit the-ediblegarden.blogspot.com/)

Let There Be Food

We have appointed a chef! We are delighted to welcome Mike Knowlden to The Edible Garden team. He will be working with us throughout the year to plan what is grown, run a series of cooking sessions and help us to turn the produce we grow into an incredible edible feast later in the year.

©Blanch & Shock Food Design

Here's a few words from Mike:

I am a chef and artist interested in the interactions that take place when people eat together. In 2007 I co-founded Blanch & Shock Food Design; part catering company and part design studio. Blanch and Shock produce bespoke food that takes many forms, including tasting menus, edible installations and food served to audiences within performances. As a cook I follow the seasons, seeking new contexts for British produce. I am also fascinated by the science within cooking, and how knowledge of these processes can be used and communicated in the kitchen. It is really exciting to be part of the Edible Garden project, and I am really looking forward to meeting and cooking with lots of new people, and following the progress of the plants over the course of the year.

©Blanch & Shock Food Design

We think Mike does some pretty exciting things with food and can't wait to start creating with him.  You can take a look at some of his other work at http://www.blanchandshock.com/

Now all we have to do is start growing!!!! Details to follow shortly... 

3 Ways with Beetroots

Last weekend, at our very first steering group meeting, we had the pleasure of three chefs cooking with us. It was the second round of our search to find the cook who will join The Edible Garden team in our makeshift-masterchef kitchen (aka Queen Mary's drama studio)

Charlotte, Ali and Mike all came armed with beetroots! As a self-confessed beetroot-phobe this filled me with dread! I should point out that Phakama set the chefs a brief to cook something with us using vegetables in a space with no kitchen facilities. So they all, quite rightly chose a vegetable in season - the beetroot.

I know the beetroot divides opinion. Some people adore it, but for me it just brings back visions of pink-stained bread and the smell of pickled beetroot in my little grandad's cheese sandwiches - my idea of food hell! Having said all that, I was open to having my preconceptions challenged and relished the idea of finding new ways with a beetroot. And I have to tell you Charlotte, Ali and Mike did not disappoint.

Ali's dish, cooked on a camping stove, of beetroot purée, cabbage, potatoes and fresh ground peanuts was lovely. The name of the dish has no translation as its name was a movement sequence created by its makers – Sue, Colleen and Ali.

Mike's beetroot salad was superb. Beetroots sprinkled with fennel powder, purple carrots and bergamot lemon and smoked cheese (cue improvised home-smoking device outside the doors of Queen Mary's)

Charlotte made 3 divine vegetable dips (the recipes of which can be found on our recipe page): beetroot, dill and tahini; spiced carrot; and roasted cauliflower, lemon and paprika. All were served with vegetable crudités, which made a sumptuous healthy feast. Try making them for yourself!