Weren’t we lucky to get such a lovely summer. You might notice the veg recipes are getting an autumnal feel about them this week
Did you know that Kinsale Arts Festival is on 19th to 28th of Sept this year ?. Have a look at their website and hidden under the “Family” category on their website, Transition Town Kinsale are doing some interesting talks from 2pm-3.30pm up at the friary and more events at the Further Education College afterwards. Here’s a list of what’s happening so far.
2.pm: Dr Colin Sage UCC / Chairman of Cork Food council will talk on Climate Change and how it affects us here in Kinsale
2.30pm: John Brennan: Presentation on Genetically Modified Organisms
3.pm: Mags Coughlan of Ballymaloe will give a talk on gardening
3.30pm: Niamh Geoghegan Community Herbalist will give a presentation “Introduction to Herbalism”
Also A talk with Aimi Pinder…(oh wait I know that name… It’s our favourite farmer YAY !! ) and a guided walk with Klaus Harvey through Kinsale College campus looking at Permaculture features, sustainable buildings and food gardens.
Find Kinsale Green Growers on Facebook : https://www.facebook.com/kinsale.greengrowers?ref=ts&fref=ts
I hope you join TTK on Green Day for our by donation events J
Until next week enjoy your veggies !!
Red Cabbage Stir-Fry with Coconut
1 of Aimi’s red cabbages, cored and coarsely chopped
1 one of Aimi’s onions /optional
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10 fresh curry leaves or 2 bay leaves
1/2 teaspoon ground turmeric
3/4 cup water
3 cloves garlic, smashed
1 chile, stemmed and coarsely chopped
1/2 cup (1 1/2 ounces) finely shredded dried coconut
In a large, deep skillet, heat the oil. Add the mustard seeds and cook over moderate heat until they begin to pop. Add the cumin and curry leaves and cook until fragrant. Add cabbage and turmeric and season with salt. Stir occasionally, until cabbage is crisp-tender. Add 1/2 cup of the water and cook until water is evaporated and the cabbage is tender, 5 to 6 minutes longer. Discard the bay leaves.
Meanwhile, in a mini food blender, add the garlic, chile, coconut and remaining 1/4 cup of water and pulse to a paste.
Scrape the paste into the skillet and toss to coat the red cabbage. Cook, stirring, for 2 minutes. Season with salt and serve.
3 3/4 cups slices of Aimi’s turnip peeled
3 3/4 cups slices of Aimi’s parsnip peeled
6 cups water
1 cup milk
1/3 cup chicken broth
2 tablespoons all-purpose flour
A sprinkle of sea salt
1/2 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded Gruyère cheese
2 tablespoons butter
1/4 cup white bread crumb oven baked
Preheat oven to 400°.Combine first 3 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 7 minutes or until almost tender. Drain; let stand 5 minutes. Arrange about 1/2 cup vegetable mixture into each of 8 (5 1/2-inch) round gratin dishes coated with cooking spray.
Combine milk, broth, flour, salt, and pepper in a saucepan over medium-high heat; bring to a simmer. Cook 4 minutes, stirring constantly with a whisk until thick. Remove from heat; add cheese, stirring with a whisk until smooth. Spoon about 3 tablespoons sauce over each serving.
Melt butter in a medium skillet over medium-high heat. Add panko; toast 2 minutes, stirring constantly. Sprinkle breadcrumb mixture evenly over cheese mixture. Place dishes on a baking sheet. Bake at 400° for 15 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.
Chickpea and Turnip Stew African style
Of Aimi’s 3 leeks, white parts only, washed well and chopped
1lb of Aimi’s turnips
1 of Aimi’s onions, chopped
2 Aimi’s carrots, chopped if you’ve any left
1 teaspoon minced ginger root
2 teaspoons spiced seasoning (see below)
1/2 teaspoon turmeric
4 cups vegetable broth or stock
1 15-ounce can chickpeas, drained well
1 teaspoon salt, or to taste
1/2 cup milk or alternative milk
To make the spice mixture, combine spices below alternatively use use curry powder or garam masala:
1 Tbs. ground cardamom
1 Tbs. ground coriander
1 Tbs. fenugreek
1 Tbs. ground nutmeg
1 Tbs. ground cloves
1 Tbs. ground allspice
1 Tbs. cinnamon
1 Tbs. paprika
1 Tbs. turmeric
1 tsp. cayenne (use more or less to taste)
1 Tbs. ground black pepper
1 Tbs. ground sea salt (optional)
Clean the turnips well. Trim off the tops and bottoms and then peel them. Cut them into 1/2-inch cubes.
Coat a large pot lightly with oil. Add the onions and sauté until they begin to turn brown. Add the ginger root, spices,and turmeric and sauté for another minute.
Add all the remaining ingredients except the milk. Cook, covered, until the turnips are tender, about 20 minutes. Remove about 1 1/2 cups of the stew and puree it in a blender. Return it to the pot, along with the milk. Stir well until heated throughout and serve.
Pretty in Pink Pickled Turnips (they turn a lovely pink colour) I got a request to do this again
2lbs/(1 kg) of Aimi’s turnips, peeled
1 small beet, or a few slices from a regular-size beet, peeled (maybe some of Aimi’s if you have any left)
3 cups (750 ml) water
1/3 cup/ (70 g) salt or sea salt
1 bay leaf
1 cup /(250 ml) white vinegar (distilled)
3 cloves garlic, peeled and thinly slice
In a saucepan, heat about one-third of the water. Add the salt and bay leaf, stirring until the salt is dissolved.
Remove from heat and let cool to room temperature. Once cool, add vinegar and rest of the water.
Cut the turnips and the beet into batons, about the size of French fries. Put the turnips, beets, and garlic slices into a large, clean jar, then pour the salted brine over them in the jar, including the bay leaf
Cover and let sit at room temperature, in a relatively cool place, for one week.
Storage: The pickles will keep for several weeks in the fridge. They will mellow after a few days. They should be eaten within a six weeks after they’re made, as they taste less-interesting if they sit too long.