Local Transitioners gathered at Revival Craft Cafe on 22nd March to share a feast of locally sourced dishes. Inspired by the Fife Diet (http://www.fifediet.co.uk/) members endeavoured to create dishes using ingredients sourced from within a 50 mile radius.
Buying locally produced food is a great way of reducing your carbon footprint. The food we eat – the way it’s produced and the distance that it travels embodies huge amounts of CO2. Of course there are also other benefits to buying locally – you’ll be investing in your local economy, and supporting local shops.
A lot of the star ingredients were either bought from the farmers’ market (http://www.visitlincoln.com/things-to-do/lincoln-markets), homegrown, bought from local shops, or from the local section of the Co-op.
Here’s what was on offer:
Cottage Pie (Vegan & gluten free): Ingredients includes Boston potatoes, carrots, parsnips, broccoli, onion, leeks & rapeseed oil.
Wholmeal bread (vegan): Kirton-in-Lindsey flour, rapeseed oil, Wolds honey. Added sugar & salt.
Carrot & Celeriac salad (vegan): carrot, celeriac, parsley, rapeseed oil dressing, salt & pepper.
Mixed leaf salad (vegan): Lambs lettuce, mustard, rocket, mizuna, green-in-the-snow, dandelion, rapeseed oil dressing & citrus leaves.
Potato Gratin (vegetarian): Charlotte potatoes (home grown); leeks (local farm shop); Lincolnshire Poacher hard cheese (Ulceby Grange, LN13); cream (Co-op, not local), garlic (farm shop, not local), butter (Co-op); nutmeg & black pepper (not local).
Jerusalem Artichoke Gratin: Jerusalem Artichoke (home grown); leaks (local farm shop); Lincolnshire Poacher hard cheese (Ulceby Grange, LN13); cream (Co-op, not local), garlic (farm shop, not local), butter (Co-op); nutmeg& black pepper (not local).
Vegetable Stew (vegan & gluten free): Lincolnshire broad beans, carrots, golden beetroot, swede, potatoes, garlic, onion, leeks, Yorkshire rapeseed oil, & herbs. All vegetables were sourced from Eden Farms in Spilsby, Lincolnshire via organic veggie box scheme – website: http://www.edenfarms.co.uk. Hodmedods sell Lincolnshire grown broad beans and other UK grown beans, peas and quinoa. Rapeseed oil from www.yorkshirerapeseedoil.co.uk.
Broad Bean Dip (vegan & gluten free): Lincolnshire broad beans, garlic, rapeseed oil (Yorkshire), herbs.
Sourdough Bread (vegan): Sourdough starter (made from local wild yeast & rye flour); all flour from Foster Mill, Boston; rapeseed oil (Pottergate Farm, Fulbeck); honey (DW Pont farm, Doddington); salt (sea-salt not local).
Bunkers Hill Plum Pie: Pie made with Kirton-in-Lindsey flour, Lincolnshire Poacher Butter & Bunkers Hill Plums. Some added suger.
Local grape juice.
The Leveller beer: Springhead Brewery, Laneham, Retford.
The following recipes have been shared:
Vegetable Stew and Broad Bean dip
All vegetables were sourced from Eden Farms in Spilsby, Lincolnshire via our usual organic veg box scheme. See their website: http://www.edenfarms.co.uk/
Hodmedods sell Lincolnshire grown broad beans and other UK grown beans, peas and even quinoa: http://hodmedods.co.uk/
The Co-op offer a Lincolnshire-sourced rapeseed oil: http://lincolnshire.coop/your-society/about-us/local-sourcing/love-local/heart-of-gold-rapeseed-oil.aspx
Herbs and spices were sourced from our local allotment/garden.
Broad Beans, Carrots, Golden Beetroot, Swede, Potatoes, Garlic, Onion, Leeks,Rapeseed Oil,Herbs
1. Fry onions, garlic and leeks until translucent.
2. Add vegetables, broad beans and then boil until ready. Add seasoning to taste.
Broad Bean Dip:
1. Cook broad beans.
2. Put ingredients in a food processor and blend.
4/6 servings: Use a 15cm x 21cm x 5cm earthenware oven dish. Oven at 180C. Approx. 1 kilogram of waxy potatoes such as charlotte, 2 large leeks, 300 ml of double cream & 100 gm of finely grated hard cheese such as Lincolnshire Poacher. Pepper, nutmeg & garlic to taste.
Peel potatoes & boil until just cooked, remove from water, leave to cool & then slice into thin (2mm) slices (alternatively thinly slice raw potatoes & microwave for 6-8 minutes). Whilst potatoes cooking thinly slice leeks and fry in butter until soft, add crushed garlic & grated nutmeg towards end of cooking. Gently mix potatoes & leek together in bowl, add pepper & salt to taste. Then add cream & gently mix. Finally add ¾ of grated cheese and mix in. Empty potato & leek mixture into oven dish & press the potato mixture so the potatoes are horizontal, then sprinkle remaining cheese over top. Bake in oven for 35 -45 minutes until golden brown on top.
Jerusalem Artichoke Gratin: Use the same recipe as for Potato Gratin but use 1.25kg of Jerusalem artichokes, as there is more wastage from peeling them. You can mix potato & artichokes in the same dish; preferably 2/3rd potato to 1/3rd artichoke.
Sourdough Bread (bread made from local wild yeast):
There are many ways to make sourdough bread and regular bread cooks will have their individual recipes that work for them. Making sourdough bread requires time & planning. If you do not already have a Starter made or borrowed from somebody else then this will be the first thing you need to do. The Starter once made can be kept indefinitely in the fridge; as long as you feed it regularly – weekly.
Sourdough starter: To make this put 2 of cups of organic rye flour into a bowl & stir in a cup of tepid filtered water about 18C / 20C. Leave the bowl, uncovered, in a warm place in the kitchen for approximately 3 days. The flour & water mixture will attract local wild yeast from the air and start to bubble as the yeast starts to ferment the flour mixture. Using rye flour helps as this often has some wild yeast in it. If the mixture does not bubble after 3 days it’s best to throw it away and start again. Once your starter is bubbling nicely and smelling of yeast, you can add more flour & warm water to make a thick cream like consistency of about 500ml in quantity. If it smells of anything else other than yeast / beer it’s best to throw it away & start again. If you wish to make a starter that will produce quite sour bread then add a couple of tablespoons of buttermilk or natural yogurt; this adds lacto-bacteria which with the yeast go through quite a complex symbiotic process. Put Starter in a jar with lid, I use a large Kilner jar and put into fridge. You will notice that if healthy the Starter will still ferment a bit and after about a week there is a thin layer of light brown liquid on the top. This is called ‘Hook’ and is mainly water & alcohol and if left or stirred back in will eventually kill or spoil the yeast. You tip the ‘Hook’ away and I also usually tip away about half the starter & refresh with new rye flour & filtered water.
Now you have a Starter you can make the sourdough bread. First take the starter out of the fridge a few hours before making the bread to allow it to warm up. You could refresh it with some more flour & warm water. Put half the Starter, say abut 300ml into a large mixing bowl. Add 400gm of unbleached strong (bread grade) organic flour, try white flour first & then on next occasion try mixed white & wholemeal flour. Add teaspoon of salt, important to help strengthen gluten in bread dough, add tablespoon of rapeseed oil & optionally a tablespoon of organic honey. Mix all together by hand or in a mixer with a dough hook. If the dough is crumbly and not binding together you will need to add some warm water. Cautiously add just a little amount at a time until the dough holds together and you can gently press it. It should not be wet. Continue to knead it in the bowl and then take out and properly knead on a lightly floured board; it will be sticky initially but then this disappears and it becomes more like plasticine and leaves no mess on the board. This will take you about 15 minutes and you should have a dough which can be stretched without breaking while kneading. Form the dough into a ball, as a test you can push the surface of the dough and it should spring back. Now get an approx 22cm size kitchen bowl & two muslin cloths. Rub rye flour into one cloth and place in the bowl to cover the interior; this is to stop the dough from sticking to the sides of the bowl. Now place your ball of dough, best side down, in the bowl. Wet the second muslin cloth & place over top; you may wish to put bowl on a plate and you need to keep cloth damp. Now place the bowl in a warm place, ideally at least 20C; I use an old slow cooker set at 22C when it’s cold. The time that the dough takes to fully rise will depend upon the strength of your Starter yeasts & temperature. I expect to leave mine for at least 12 hours and sometimes for 18 hours; some people will ‘knock back’, gently re-knead, the dough back after about 6 hours, I generally don’t. Over this time the dough will expand to fill the bowl and become damp & slightly bubbly on top and smell of fermentation. Prepare the oven by heating it up to 220C and place a small baking dish in the oven with a little boiling water; water vapour helps create the crust on the bread. You now need a lightweight-baking tray big enough to take the bread dough; you can pre-heat it. Add some rye flour or ground semolina to the tray to stop sticking and find yourself a very sharp knife or razorblade, a Stanly knife is quite good. You now need to be ready to work quickly. Remove the top muslin cloth and upturn the bowl onto the baking tray, the dough will slump. Quickly with the knife cut any shape you choose, like a cross, on the top of the dough and sprinkle with rye flour or semolina. Place in oven and cook for 25 minutes, turning the temperature down after 15-20 minutes to 200C. Look at the bread after 25 minutes and if crust looks nice and brown take it out and tap bottom. If it sounds hollow it probably is cooked. Depending upon your oven it may need 30 minutes to cook but not much more for this size of bread. After removing from the oven put on a wire tray and let it cool for ½ an hour before cutting. Enjoy with butter.
Vegan Outreach have also written about the event http://veganoutreachuk.blogspot.co.uk/2014/03/locavegan-lincolnshire-sourced-vegan.html