Recently one of our members used the rhubarb in her crop share to make rhubarb gin. She hasn’t left us her recipe but there are many on YouTube to help you. If it’s too late for you this year as you have no rhubarb left, there is always next year. One to keep.
Here’s a quick and easy recipe for those of you who want to give it a try.
If anyone is still at a loss as to what to do with last week’s broad bean tops, if they’re still fresh-looking – or you want to be fully prepared for next time, saute them in a little butter and add into an omelette – or they could be part of a stir fry!
Broad beans in their next form are included in this week’s crop share as baby broad beans, which can be eaten whole. There’s a couple of tips in the following link. Love the idea of dipping them in batter and frying them them!
What will you do with yours?
At the annual Gardeners’ Question Time held by Go Local Food there are always refreshments – popular of course. Member Amy made this cake taken from the BBC website – see here at the BBC website
Amy says she made double the amount and “didn’t do the lovely sugared drizzle as I made a vegan butter icing to sandwich instead (50g vegan spread to 100g sugar, 1 tsp of vanillla paste and a squeeze of lemon juice – from the vegan society website).”
Ingredients
⦁ 150g/5½oz dairy-free ⦁ margarine, plus extra for greasing
⦁ 175g/6oz ⦁ caster sugar
⦁ 200g/7oz ⦁ plain flour
⦁ 2 tsp ⦁ baking powder
⦁ ½ tsp ⦁ bicarbonate of soda
⦁ 50g/1¾oz ⦁ ground almonds
⦁ pinch salt
⦁ 150ml/5fl oz ⦁ soya milk
⦁ 3 unwaxed ⦁ lemons, zest finely grated from 2, juice from 3
⦁ 4 tbsp granulated ⦁ sugar
Method
1. Preheat the oven to 180C/160C Fan/Gas 4.
2. Grease 1 x 20cm/8in round cake tin and line the base with a disc of baking paper.
3. Spoon the dairy-free margarine and caster sugar into a mixing bowl (or bowl of a free-standing mixer). Sift in the plain flour, baking powder, bicarbonate of soda, ground almonds and a pinch of salt.
4. Add the soya milk, lemon zest and juice from one lemon. Beat well until the ingredients are thoroughly combined and the mixture is smooth.
5. Quickly spoon the cake mix into the prepared tin, spread level with the back of a spoon and bake on the middle shelf of the preheated oven for 1 hour to 1 hour 10 minutes.
6. Sit the cake tin on a cooling rack and leave for 5 minutes.
7. Meanwhile, combine the juice from the remaining lemons with the granulated sugar and carefully and evenly spoon over the top of the cake.
8. Leave the cake until completely cold before removing from the tin and serving.
Absolutely no waste with the three ways this chef uses his kale
March 26th this year was National Spinach Day – now fancy that! Not a well known event but apparently it happens every year! You learn something new each day.
Go Local Food member Sue sent us this recipe for how she uses some of her spinach in the crop share.
Go Local Food Ltd 