Summer Plot to Plate

We had a fantastic day at the farm on Sunday with our first Seasonal Plot to Plate cookery course thanks to tutor Jo Ingleby from Bath’s Vegetarian Cookery School.

What better a way to get inspired and connected to your food than to harvest produce with your own hands and learn some wonderful recipes and cookery skills to transform it into a seasonal feast!

On the day we harvested purple, yellow and orange carrots, broad beans, French beans, cucumbers, spring onions, new potatoes (the tastiest I’ve ever tasted!), lettuce, fennel, basil (and a huge variety of other aromatic herbs), strawberries and raspberries. After harvesting these vegetables we carried them to our yurt (which was transformed into a kitchen for the day) where we prepared a true culinary delight! There really is nothing better than cooking with freshly harvested veg. - both in terms of flavour and nutritional content.

 

The menu for the day included...

Light Bites
Broad bean Bissara

Fresh basil and hazlenut pesto

Flat breads

 

Main meal
Fennel and carrot tagine

New potatoes

Fresh herb and broad bean couscous

Herb focaccia (cooked in our cob oven)

Community Farm Salad (picked just 30 mins before we ate it. Included lettuce, fennel, carrots, nasturtiums and marigold petals.)

 

Pudding
Fresh berries with lavender syrup

 

We’ll be sharing recipes for some of these in boxes over next few weeks so keep your eye out for them!

 

Thanks to Jo for leading such an inspiring course - sharing with us the delights of seasonal produce. After the success of this course we’ve already pencilled in a date for Jo to come back for an Autumn Plot to Plate course! Keep an eye on our Learning Programme for more information.