The Rolling Harvest Begins!

We’ve been busy documenting progress with the camera after our trips to the allotment, but too busy to keep up with the blog.

Green leaves is pretty much what I’ve been craving all the way from Christmas, as it’s difficult to source locally grown options. Next winter, we’re going to look at ways of heating a small area, just enough to keep one or two plants on the go, but don’t yet know how viable this will be (financially or environmentally).

Poly Tunnel on 1st July 09

This is the poly tunnel on the 1st July, after the tomatoes, corn, globe artichokes, peppers and aubergines were blooming having been transplanted in the grow bags in May, and the seed sown in-situ pak choi and chinese greens were ready for harvesting.

Elephant garlic behind the standard sized bulb

On the same day, Damian dug up one of each variety of garlic for tasting.

And the trug we bought home for dinner was full of fabulous green leafy veg….

Valentine’s Dinner 2009

These days we love to stay in and have dinner after the children have gone to bed. This year, we had a fabulous vegan dinner, cooked by Damian.

Asparagus Pithivier with Watercress Sauce

~Starter~

Asparagus Pithivier served with Watercress Sauce

~Main~

Artichoke, Green Bean & Pine Nut Risotto

~Dessert~

Chocolate Espresso and Roasted Pecan Torte

Dessert wine to complement the Chocolate Pudding

PITHIVIERS
225g/8oz ready rolled puff pastry sheet
15ml/1tbsp soya milk (to glaze)
25g/1oz sesame seeds

WATERCRESS SAUCE
25g/1oz soya margarine
3 spring onions
300ml/1/2pt vegetable stock
2 bunches of watercress
salt and freshly ground pepper

FILLING
1 clove of garlic, unpeeled
100g/4oz bunch asparagus, chopped into 5cm/2in pieces
4 baby sweetcorn, chopped into 5cm/2in pieces 25g/1oz soya margarine 25g/1oz unbleached flour 180ml/6floz soya milk
45ml/11/2 floz vegetarian white wine
50g/2oz pine nuts, roasted then ground
2.5ml/1tsp mustard
handful fresh, flat leaf parsley, chopped (reserve a few leaves for the garnish)

ARTICHOKE, GREEN BEAN & PINE NUT RISOTTO
600ml/ 1pt vegetable stock
50g/2oz fine green beans
15 ml/ 1tbsp olive oil
1/2 onion, diced
1 cloves garlic, crushed
175g/6oz arborio rice
100-200ml bottle dry vegetarian  white wine 2.5ml/ 1/2 tsp dried oregano 40g/ 1,1/2 oz pine nut kernels, toasted 200g/7oz canned artichoke hearts, drained and quartered handful flat leaf parsley, roughly chopped handful fresh basil, torn (optional 50g/2oz vegetarian Parmesan cheese), salt and freshly ground black pepper

Chocolate Espresso and Roasted Pecan Torte
200g/7oz creamed coconut
1.3l/21/4 pints boiling water
30ml/2tbsp of the boiling water
800g/1lb 12oz Self Raising flour
100g/4oz cocoa powder 10ml/2tsp baking powder 100g/4oz roasted pecans 300g/12oz light muscovado sugar 420ml/14floz vegetable oil 20ml/2tbsp brandy FUDGE ICING 100g/4oz vegan margarine 10ml/2tsp brandy 100g/4oz cocoa powder 90ml/6tbsp water 550g/18oz icing sugar few drops vanilla essence

The full recipes are available at http://www.vegsoc.org/cordonvert/recipes