|Garlic and turmeric|
“What’s for supper?” is a question that is well used in our house.
“Don’t know yet” I replied as I tipped compost into yet another plant pot.
The sun was out.
The ground soft from all the rain and I was on a mission...
Potting on and planting out the seedlings that will, in a few months, give us crops of runner beans, green beans, broccoli and tomatoes.
In the crisp Spring sunshine it was all was very satisfying, especially when I thought of all the fresh veg we would harvest later in the year..umm
|Runner bean plant|
However after a busy morning outdoors it felt wrong to head down to the local supermarket, no matter how fresh its produce.
I wanted something altogether earthier...
“Oh no!” sighed Teen V as I expressed the urge to go to one of the nearby farm shops.
“I suppose some fresh air and a break would be good.” She conceded as she agreed to join me on the trip.
Firstly we went to Sunnyfields organics
They stock a range of fresh organic vegetables, local organic meat and have a mini organic food supermarket also stocking ecover and other organic household ranges. We lingered over the hand crafted local organic New Forest soaps, which were so soft and aromatic and smelt lovely.
After this we headed on to Longdown Farm shop who also stock local vegetable and meat produce.
As an aside, they also have a children’s activity farm with lots of animal and interactive areas. The calves are particularly sweet at the moment!! I shouldn’t say that I know, but they look gorgeous.
|Calves at Longdown Farm New Forest|
Anyway back to the vegetables..
I had been hoping for some fresh spinach as it’s coming into season.
There’s a great recipe that I wanted to make, but was told we were just that bit too early for the local spinach, hang on until May.
So you’re going to have to wait a little longer for that treat.
They still had lots of cabbage and root vegetables for sale so I opted for some nice cabbage instead.
There’s a simple Leon recipe that I’ve used several times and is worth trying if you haven’t already. It’s called Jossy’s Burmese spicy cabbage and is taken from the Leon Naturally Fast Food Book 2.
It does feel strange posting other people’s recipes as well as my own but it is a great one to have up your sleeve if you don’t know it.
Jossy’s Burmese spicy cabbage
Preparation time about 10 minutes
Cooking time about 7 minutes
400g green cabbage
2.5cm piece of ginger
3 large cloves of garlic
75g roasted peanuts
1 tsp turmeric
Juice of ½ lemon
1 tbsp fish sauce
2 tbsp peanut oil
Large handful of coriander leaves ripped.
WHAT TO DO:
1. Slice the cabbage thinly. Peel the ginger and garlic and slice them as thin as possible. Bash the peanuts up- the easiest way is to put them in a strong plastic bag and hit them hard with a rolling pin or something strong!
2. Put 100ml of hot water in a measuring jug add the turmeric and stir until smooth adding the lemon juice and fish sauce
3. In a wok or large frying pan heat the peanut oil then add the cabbage and stir until it softens.
4. Add the garlic, ginger and peanuts and continue stirring for another 2-3 minutes
5. Pour the liquid over the cabbage and stir it for another few minutes until it reduces down and the cabbage is soft.
6. Throw over the chopped coriander leaves before you serve.
We have had it as a lunch on its own, but it would be great with chicken or pork.
I haven’t taken any pictures of the final dish, as it is essentially strips of yellow cabbage..and if I’m honest, it got eaten before I could get creative!
Don’t worry it looks bright and cheery and is simple, tasty and cheap to make.