What's for Supper Mother??

What's For Supper Mother?  (Or “What are we having for tea, Mum??)

Okay, What's for supper Mother sound terribly old fashioned, even a little bit posh, but every Mum understands that dilemma.  I shouldn't be sexist, I'm sure it's a dilemma that also faces many Dad's too.  So what IS for super in your house tonight?

Believe me, whether you can cook or not, that question is still a reality in every house in the country and it's probably the question I get asked most often! Nobody is too concerned about how NOT to curdle the custard, or even how to make a flavoured foam.... the question on everybody's mind is always, what shall we have for tea!?  

This week brings my food festival season to end. The summer months have been jam packed with events and festivals, displaying the best of what local food has to offer. Love them or loath them, food festivals, large and small, are a great opportunity for small food producers to showcase what they have to offer to their neighbours, locals and keen foodies from further afield. They offer a diversity of foods ranging from cheeses to beers, wines and spirits, cakes, pastries and breads, a tasty range of rare breed meats and sausages, not forgetting the kids favourite ice creams and sorbets. I should know, having been at a festival virtually every weekend since May!

For me, the challenge of the food festival is "what shall I cook today"? As a demonstrator it's up to me to decide what to bring and what to cook, provided of course that I use local produce. This offers a lot of freedom, but also presents that same eternal problem that faces Mums each night of the week!  "What's for super Mother?"  It's not that we can't cook, it's that we can't decide WHAT to cook out of our usual repertoire of dishes.

We all have our favourite meals of course, and the rest of the family have theirs, but we like to try something different occasionally. For me at festivals it's the same. What'll impress? What looks good?  What's just a little bit different to the norm, and what will impress and motivate people to give it go? Sometimes of course, it's the 'simple' and uncomplicated dishes that impresses the most, allowing the natural flavours of good food to take center stage. Not adding, not taking away.  It's the same for home cooking, sometimes less is more. In wanting to create culinary perfection for our families, day in day out, I think we complicate things and in doing so, give ourselves a real headache, metaphorically speaking!

Our Grandmothers had it relatively easy, a meal was simple, it comprised meat, three veg and gravy, done! The influence of overseas travel, and a trend for experimenting in the kitchen, now presents us with such an array of different foods, flavours and styles, that were left spiraling into confusion.

It's a good idea to take a deep breath, a pencil and clean sheet of paper! Why? Well, start by writing down every meal you've cooked during the past couple of weeks. You'll be amazed what you've made, now add all the other meals you sometimes cook and like to cook for special occasions. Add those meals you 'used' to cook, but have forgotten about and have fallen off the family menu. Start thinking outside the box, and add the snack type meals that you don't feel are worthy of including on the menu, and by now you probably have a fair number of meals to choose from! 

Let's assume you had 'poached egg on toast'  down there as a snack meal. And let's assume  you considered that a pathetic addition, right? Now let's jig it about a bit..... change egg to 'free range egg', change toast to ' a toasted wedge of italian ciabatta', add to it 'with smoked salmon and fresh herbs', and voila, you have a meal suitable for placing on the menu of a decent restaurant!! We are our own worst enemy.....Often feeling that our efforts aren't special enough, let alone worthy of sharing with family and friends.The truth is we are a nation of food lovers, just look at the number of TV programs dedicated to cooking!  Watching others trying to knock up great dishes out of next to nothing is entertainment indeed.... Until we’re faced with exactly the same scenario moments later!! 

Where am I going with this? I just want to pat you on the back, if you are one of those wonderful people that cater for the family day in day out, it can be a thankless task. Don’t worry if you  get disillusioned and guilt ridden by the endless repetition and churning out of the same familiar meals. Look at your list and see what you can and have made, and chin up with pride as you meander past the ready meal section of the supermarket. However simplistic, repetitive or plain your family meals are, they are made with love (maybe with a little frustration thrown in for good measure!) If on the other hand you don’t ‘GET’ any of this and you relay don’t know what all the fuss is about, you either need to get a pinny on and get cooking or you really should get back to shining your halo!

If, whilst reading this, you’re getting those awful pangs of guilt, because your ready meal is already in the microwave, fear not, it’s never too late. I have to confess if you look in my shopping basket during a busy week, you'll find that I do occasionally  give in to temptation and succumb to the dreaded foil tray meals. However, life is far too short to be guilt ridden and besides, this weeks recipe can be tomorrow night’s super, ratatouille. Despite being a nightmare to spell, and a great children’s film, it is also a delicious supper. For those of you who never know what to do with a glut of tomatoes and / or courgettes and marrows, this is your solution. 

I made a huge saucepan full about a week ago, it’s a great autumn dish, and full of autumn colour. Spice it up a little if you like things hot, eat it warm with crusty bread rolls drizzled with olive oil and a chunk of your favourite cheese. If the kids like pasta, just add a ladle full to a bowl of penne or pasta bows (farfalle) to warm them up after school. Store it in the fridge for up to three days or freeze portions in ‘Pour & Store’ bags (from any supermarket - freezer bag isle!) ready for another day.  

October - My favorite Month :)

There's plenty to write about at this time of year.  If I'm totally honest, I think it's my favourite month.  A month to recover from the summer sun, the children's school holidays, to set new routines and to reap the benefits of long hours in the garden.  At last, the weeds begin to ease their attack on the summer flower and vegetable borders and the harvest is abundant!

Hedgerows have provided us with ample fruit for jams and jellies, and late maturing tomatoes and sun ripened pumpkins and squashes provide good reason to get pickling and storing the incessant harvest.

Life at The Pumpkin Patch is good and busy, long days of clearing away and preparing for the winter ahead, almost as though a huge storm is imminent!  It's great fun to sow seed, to water and weed, to reap the rewards the garden has to offer, but the task of finally putting the garden into near hibernation for a few months is joy indeed!  It's like a happy and great ending to a good book.

At my home, Allt-y-Gôg Farm, a sign that autumn is finally upon us is the chattering and farewell of our resident swallows and the thick cold mists that greet us each morning.  It's bye bye swallows, hello autumn! Though this year, despite the thick early morning fogs in the Towy valley, we have enjoyed the hottest autumnal afternoons I can remember. A great opportunity to prolong our summer habits and to paint fences, tend to the borders and to simply sit out in the garden 'till the sun goes down. Soon the sun's heat will disappear, the autumn equinox last month marked an important change. Now the sun is rising later and nightfall comes sooner, our days in the northern hemisphere are getting shorter.  I always try to get and about in the garden for as long as I can in October, especially making the most of an Indian summer. 

Following the relaxed summer months, the autumn forces the pace a little! The need to use, preserve and appreciate the seasonal produce, to make jams and jellies, chutneys and preserves - the pressure is on!! It's part of my annual ritual, making jams goes hand in hand with dusting off the winter boots and searching for the winter jumpers and cardies!

The pumpkins are my favourite in the garden, hence the name 'The Pumpkin Patch'.  Their bright orange, cream and mottled green colours revealed themselves a few weeks back, as the foliage started to die back. They are now in full glory, like jewels in the garden,  hardly surprising that they feature so highly this time of year and later on at Halloween. Whether or not one supports Halloween, one has to recognise the beauty of the pumpkin.  Christmas trees and baubles brighten up the deep winter months, but the cheerful pumpkins sure do brighten up a dull Autumn day.

At our regular classes at ‘The Pumpkin Patch’ we are spoilt for choice.  Bramble jelly, pumpkin soup, or another favourite of mine ... stinger soup (using a bucket full of stinging nettles - a great detox!),  bean and potato salad to use up the enormous amount of French purple beans we have, or apple and plum tarts and puddings. I could go on and on….this is why I love October. 

This weeks recipe is so simple ant yet so tasty. It’s a great way to use up leftovers from a Sunday roast, or last nights supper. Combine any green vegetables, runner beans, French beans, broad beans, peas and even sweetheart cabbage, fried in a little garlic, with any leftover potatoes. You can make more of a meal of it, by adding bacon pieces or chorizo sausage, and if you really want to, break a few eggs over the entire mixture (in the frying pan) and make a frittata! That’s almost three meals from one recipe! Serve with some home made chutney and fresh crusty bread. Yum!

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Warm Salad Potato and Green Bean Salad

Ingredients

4 Pembrokeshire  potatoes, peeled, diced and boiled or leftover boiled potatoes

1 cup green beans (I like French beans) - top and tailed

1 cup garden peas

1 cup broad beans

1 red pepper sliced

olive oil

1 tablespoon, butter

1 clove garlic

Sea salt and freshly ground black pepper

Optional: Bacon pieces, chorizo sausage

Method

• Place a little oil and butter in a large frying pan
• Fry the green beans to soften (add the bacon or chorizo sausage if using)
• Add a clove of crushed garlic and a little more butter.
• Add the garden peas ( frozen is fine!) the broad beans and the peppers and fry over a low heat until softened. 
• Mix in the diced boiled potato and warm through.
• Season with salt and plenty of pepper. 

Summer Club 2013

It's summer holiday time again, and the Pumpkin Patch is busy with the Holiday Club cookery, gardening and craft days. 

The next Holiday Club will be this Tuesday 13th at 10am - 3pm and Tuesday 20th August. 

The days are filled with activities, both indoors and out. We cook our own late breakfast, lunch and pudding, and still find time to cook something for tea time!

That's not bad for an eight year old! 

Children love the freedom to cook, feed the chickens, walk around the garden learning about various herbs, flowers and vegetables.

Weather permitting, we eat outdoors, gather blackberries, sloes, elderberries and mushrooms and watch the farmers working in the nearby fields.

After lunch, we get a chance to relax... In the craft shed! Painting pebbles, making garden signs, and decorating our take away food goody bags. 

The Pumpkin Patch promises a fun packed day, plenty to do and see, lots to eat. We also promise parents that their children will return exhausted!! Promise! ;) 

For a chance to join us on one of these special summer days, just get in touch! It's that simple, just call me or email me at Lisa@thepumpkinpatch.org.uk

We hope to meet you very soon :) Lisa x 

Elderflower Power

Summer is Here!! 

Today was the day that the elderflowers finally made an appearance at 

Allt-y-Gôg Farm! They’ve taken their time this year; for weeks I’ve been looking, checking, desperate for any signs of their lacy cream flowers. Often, it’s their pungent sweet odour that draws me and announces their presence; today I was rewarded for my patience! 

Last week we had a brief taste of summer sun; enough to encourage the elder into flower. Elderflowers are a traditional May flower, always at their best in May and June, just before all the other garden flowers and berries compete for our attention. For a very short while they have my undivided attention and, every year, I really try my best to make the most of their early appearance. May is still early in the kitchen gardeners diary; seeds are still being sown, and even the keenest of gardeners are reluctant to plant out tender frost vulnerable plants such as beens, courgettes and pumpkins until the risk of any late frosts have well past. The May harvest is very limited, often to salad crops from the greenhouse, and so any addition to this is greatly welcome! 

Elderflowers can fill this void, keeping us busy and offering ample opportunity to make cordials and champagnes, jams and jellies, fritters, ice creams and sorbets. Add an early (ish) crop of gooseberries into the equation, and the mixture of the heady aromatic elderflowers, with the tart, yet sweet gooseberry makes a fantastic combination.

Before we go any further, it may be worth mentioning that elderflower should not be mistaken for cow parsley that lines the country lanes at about the same time of year! Cow parsley is not elderflower; it’s white flowering stems can reach up to 2m in height, whilst the elder is a deciduous tree/shrub in woods, found in hedges, along roadsides and in gardens.

To make the most of the elderflower’s strong aroma and flavour, pick them in full sun a few days after they first appear.  This ensures that every tiny flower in the spray is open and will give maximum pollen and flavor. Once the pollen drops from the flowers  their colour becomes less creamy and the intensity of the flavour also diminishes. This may suite some people, especially if they’re not to enamored with the elderflowers strong scent and flavour. The ‘cat pee’ smell often associated with elderflower comes from flowers that are ‘past their best’ so avoid browning flowers, choose the best and the freshest, and leave flowers that have ‘gone over’ well alone! It probably goes without saying, but please beware of flowers near main roads, the fumes and pollutants do affect the vegetation and are probably best not consumed! The other hazard to beware of whilst picking elder, is the constant desire to get ‘just one more’! Before you know it, you’ll be high up in the tree, stretching just a little bit higher for the perfect flower head! Remember, the flowers at the top of the tree are no better than those at the bottom, they just look better!! 

As the weeks and months pass, my attention moves to the red, white and black currants, the raspberries, strawberries and finally the blackberries towards the end of the summer. There are plenty to choose from, and fortunately for us cooks, the elder gives us a second chance. If we miss the June flowers, we can always make the most of their dark handsome berries that appear later in the season. 

Gooseberries are another treat to find in the kitchen garden this time of year; they work well with elderflower and combined, make the most amazing ice creams and jam. As a quick cheat for an incredible hot weather dessert, try stirring home made Gooseberry and elderflower jam through a tub of good quality vanilla ice cream. Allow the ice cream to thaw a little, add the jam, ripple it through and refreeze! Serve alone or use to top an ice cold glass of sparkling elderflower cordial!

Gooseberry & Elderflower Jam

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Ingredients

1kg Gooseberries

500ml Water

5 Elderflower heads OR 4 tablespoons elderflower cordial syrup

800g granulated sugar

Sterilised Jam Jars

Method

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• Top and tail the gooseberries and place them in a large pan or preserving pan if you have one. 
• Add the water and the elderflower heads (or the cordial) and head over a low heat until the gooseberries just begin to soften.
• Add the sugar and stir until dissolved, but don’t stir too energetically or you will lose the shape of the gooseberries! 
• Bring the jam to a gentle boil for about 20 - 30 minutes until the setting point is reached. You can check for this by dropping a small amount of jam on to a fridge- cold plate; if it sets after a minute or two, the jam is ready. if not, boil for a little longer and check again.
• Once the jan is ready, allow it to cool slightly, skim off any scum, then ladle into warm, steralised jars, cover with a wax disc and lid and label! Done!

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Elderflower Cordial

There are several methods of making the cordial, but basically you simply want to flavour the water with the elderflowers! Adding sugar and tartaric or citric acid preserves the cordial. Don’t forget that the cordial must be diluted before drinking.

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Ingredients

20 – 25 elderflower heads

2 lemons

2 litres water

up to 1.5 kilos granulated sugar

30g tartaric or citric acid

Ice!!

Method

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• Shake any insects off the picked elderflowers and place them in a large saucepan
• Add the juice of 2 lemons 
• Cover the flowers and lemons with about 2 litres of  hot but not boiling water (enough to cover them) and allow to soak for at least 4 hours (overnight is ideal)
• Strain the liquid using a fine strainer or a clean cotton cloth and measure the liquid you have left. 
• Add 350g of granulated sugar and a teaspoon full of tartaric acid for every 500ml of liquid
• Bring the mixture gradually to the boil, stirring to dissolve the sugar
• Allow the cordial to cool and then pour into clean bottles (a funnel is useful!)
• Dilute with cold water (about 4:1 water to cordial)

To serve... Pour into a glass with ice....Mmm Delicious 

☺Tip: Try freezing some to make your own home made lollies!

Elderflower Sorbet

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Ingredients

600ml water

250g sugar

10 elderflower heads

Juice of 3-4 lemons

Method

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This is so simple! :) 

Add the sugar to the water, bring to the boil and stir to dissolve the sugar. Once dissolved, boil for a further 5 minutes to form a syrup.

Add the flowers and the lemon juice, stir and allow to cool fully. 

To make the sorbet: Strain the syrup and either use an ice cream machine, or transfer into a plastic container and place in the deep freeze, stirring regularly. If you don’t manage a fine sorbet, blitz in the food processor and enjoy a granita! 

The Summer Term :)

Hi Everyone!

I hope you had a great Easter.  Just to let you know...... 

As the summer term is exceptionally busy, there will no longer be a Saturday morning class, however, we are increasing the number of afternoon cookery and gardening sessions. The Saturday morning class will begin again in September, so please keep in touch. 

The dates for the summer’s monthly Pumpkin Patch cookery afternoons are found below. Also listed are the dates of the Food Festivals and events that the Pumpkin Patch will be attending. These often offer free Pumpkin Patch cookery workshops and demonstrations, so please get in touch for more information.

April 20th Juniors   age 8+

April 27th Teens      age 12 +

May 11th /12th West Wales Food Fest

May 18th Juniors

May 25th Cothi Bridge Show

May 26th Really Wild Food Festival

May 28th Holiday Club - Half Term

June 8th Teens

June 15th Newcastle Emlyn Food Festival

June 22nd Juniors

June 29th Teens

July 6th Adults 

July 13th Juniors

July 20th Teens

The Summer Holiday Club will meet each Tuesday of the summer holidays. Places are limited, so please book early to reserve a place.

The cost for the junior and teen class is £20 (payable in advance) for the three hour cookery session 2pm - 5pm and £35 for the holiday club 10am - 3pm.

Please get in touch as soon as possible if you wish to reserve a place in any of the classes.

NB. The Pumpkin Patch have started an Adult cookery afternoon. 

The first of which will be held on Saturday the 6th of July. This will be a Bread and Jam workshop and will be a 4 hour session 2pm - 6pm. Please note there will be only 6 places available for this afternoon and therefore prior booking will be essential. 

Thank You, Lisa