The Garden is Open!

Thank you to all of those who made the Edible Garden opening such a wonderful day. After a brief hiatus we have finally found a home, and an incredible one at that. You can find us in Mile End Park at the Growing Zone, Children's Park, Locksley Street, Limehouse, E14 7EJ.

Last Friday was our first session in the space and we were greeted by a beautifully sunny morning in our corner of Mile End as we began to create The Edible Garden, a space for the community to grow and cook food together, meet neighbours and share stories

 

 

 

 

 

 

 

 

 

We began by clearing space in the fire zone, building the willow den with Mia in the growing zone and we watched as Tom deftly knocked up 3 raised beds before you could say zucchini.  After a sweaty morning we all stopped for our Pot-Luck Lunch of delicious home-grown asparagus (thank you Colleen!), potato, salad, eggs, homemade mustard mayo, all assembled by Mike.  And we were joined for lunch by the families from the stay and play session in the children's centre.

Fully replenished we eagerly awaited our food-stop, so with only 2 hours to go before the next meal, we cracked on. The willow den began to take shape, with some help from Max and Tejaun. Elaine and Ameera planted chillies and we met Rimni who has agreed to run a curry masterclass with us in the coming weeks. Thank you to Annie from the WI who donated plants for the garden.

We then settled round the fire, to make and eat dampers (bread on sticks), fresh herb butters and home-grown rhubarb compote (thanks again Colleen).

It was a truly wonderful day and a pleasure to meet everybody. A very big thank you to Lyndsay for making us so welcome and for the delicious foraging you did with Mike.

We’ve had a taste of things to come. The Edible Garden will be open to all every Wednesday & Friday  from 9.30am-5pm

The Big Dig - event cancelled

Due to unforeseen circumstances we will no longer be taking part in the Big Dig this Saturday 17th March. The Edible Garden team however is still working hard behind the scenes with planning, plotting and dreaming. And we will let you all know soon when and where we will be meeting next. Watch this space.

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!

Recipe from East End Women's Institute

Workshop with the East End Women's Institute

On Tuesday evening Corinne and Sue met up with more than 30 members of the East End Women's Institute, and had a wonderful evening, eating, telling stories about food and recipes and sharing recipes.  Members of the group volunteered for gardening, cooking, craft work, sharing stories and eating , as part of the Edible Garden project, and the enthusiasm was infectious.

We also thought about a different kind of recipe, the kind of recipes for life we would like to know.

We got the recipe for a good bike ride:

You need Sun

No traffic

and a husband on the front of the tandem

Sue has inherited a recipe box from her Mum, with this on the inside

Recipe for preserving children

You need

I grass grown field

1 half dozen children

Several dogs

1 Brook

Pebbles

Method

Into field pour children and dogs allowing to mix well

Pour brook over pebbles till slightly frothy

When children are nicely brown cool in warm bath

When dry serve with milk and fresh baked gingerbread

Here are some of the things we would like to know the recipe for:

If you have any recipes for any of these things please leave us a comment with your suggestion :)
Thanks!

• For Health & Happiness
• For Patience    
•  For a good night's sleep    
• For sanity & patience when sharing one's home with one's other half
• For a good normal relationship with a landlord    
• For becoming independent and single    
• For how to spend the Sunday evening before Monday morning
• For sorting out what's important    
• For finding Mr Right    
• For a happy life    
• For a happy home    
• For world peace    
• For learning to switch off    
• For preserving dignity
• For waking up early and being awake    
• For a good marriage   
• For being yourself    
• For contentment    
• For dealing with my boss    
• For getting out of a sulk
• For eradicating ground elder from the garden    
• For laughing in the face of old age