Local Food News 6th Feb 2010

News from our East Anglian suppliers: Hughes Organics
As we enter February there still seems a lot of Winter ahead. The restricted range of produce has predictably led to a run on the stored Squash and the last of our local supply from Michael Knights was used last week. The quality was excellent this year with the warm, dry Autumn favouring the ripening and the crop coming into the store in good condition, always the key element.
Mushrooms continue to have their problems and are mystifying the growers at Capel Mushrooms. It seems a series of different issues have been affecting them and the normally reliable and consistent supply has been continually disrupted. Every week is a surprise.
The rest of the crops are still plentiful in most cases with roots and Brassicas abundant. Cauliflowers are still a little way off as are the glasshouse crops, but soon it will be planting time and as the days lengthen we'll soon see renewed growth.
Best wishes, Grahame and Lizzie Hughes

In your bags this week
Where not stated, produce is from Hughes Organics and small farmers in Norfolk, Cambridgeshire and Suffolk. Contents may occasionally vary due to availability.
Standard Vegetable Bags have potatoes, carrots, onions, kale, garlic (France), brussels sprouts, beetroot and mushrooms. The ‘no-potato’ bags have red cabbage.
Small Vegetable Bags have potatoes, onions, kale, garlic (France), brussel sprouts and mushrooms.
Standard Fruit Bags have Bananas, (Dominican Republic), Bramley apples, Pippin apples, Blood oranges (Spain) and pears.
Small Fruit Bags have Bananas (Dominican Rep.), Pippin apples, Blood oranges (Spain), pears.
‘Nursery’ Mixed Bags have red cabbage (Spain), mushrooms (gorgeous raw and easy to prepare and eat!), carrots, celery (Spain), Bananas, (Dominican Republic), Pippin apples, kiwis (Spain), pears and Blood oranges (Spain).

New Bookstall
Today, Flipside Vision are running an eco bookstall alongside the market stall. An intelligent selection of recent titles on all aspects of sustainable and unsustainable living is on offer, with food issues to the fore. Seed growing packs for kids, sheep’s poo greeting cards and some quality secondhand books too.

Moroccan Style Quinoa
Here’s a recipe combining your Brussels Sprouts  with Quinoa, an Andean grain-like crop which is an interesting alternative to rice or potatoes and high in protein.
1 can (14 oz.) chickpeas, rinsed (or soak and cook from dried)
3 small onions, quartered
1 cup carrots, cut in chunks
1 cup turnips, cut in chunks
2 tbsp. olive oil
2 cups whole Brussels sprouts
2 cups water
1 tbsp. olive oil
1 tbsp. lemon or lime juice
2 cups quinoa
1/2 tsp. salt
2 garlic cloves
1 bay leaf
1/4 tsp. ground cumin
Pepper, to taste
In a saucepan place onions, carrots and turnips on top of the chickpeas and add enough water or stock to just cover vegetables. Add salt, garlic, bay, cumin, pepper, lemon juice, and 2 tbsp. olive oil. Cover and bring to a boil. Reduce to light boil and cook for 40 minutes. Add Brussels sprouts and cook an additional 10 minutes. Adjust seasoning to taste. While this continues to cook, separately cook the quinoa and serve both together.

Gardening courses– spread the word

Spring gardening course opportunities:

•Getting started in the Garden

Starts Mon 22 February, 6.30-9.30pm for 10 weeks £118/£29 *FHGO88-1K5
Venue: Friday Hill Learning Centre, Chingford

•Introduction to Gardening
Starts Tuesday 23 February, 10am-12 for 10 weeks £80/£20 *ZWGO02-2K5
Venue: Forest Community Centre, Beaumont Road, Leyton

•Introduction to Organic Gardening - Gardening for Health and Well-being
Saturday and Sunday 6/7 March, 9.30-3.30 £43/£11 *FHGO90-8K5
Venue: Saturday at Friday Hill Learning Centre, Sunday at Hawkwood Nursery.

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