Entries in springfields (5)
Asparagus
Springfields
Manorbier Asparagus - Merllys Maenorbŷr
OPEN DAY
Guided Walk - Cook & Taste
Sunday April 29th 5.30pm
green bean
in Veg, Wales, markets, greenbean, springfields
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Orchards
green bean
in Wales, radio, fruit, greenbean, springfields
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Cultivating the Cultural Capital of Wales - to laugh or cry?
Mum, and other stall holders had warned me that selling at Riverside Market in Cardiff on a match-day is not much fun. On the river, opposite the Millenium Stadium, the usual sunday morning city centre calm becomes a scrum-down as the roads are closed, buses diverted and upto 70000 fans head down the embankment to the game. The commited regular customers who come to the market faithfully week in week out either come early on these rare days to avoid the crowds or they stay away and wait until next week.
I thought it would be a good idea to be positive and try to turn a problem into an opportunity. Make something of the occasion, take the chance to show off the market we are proud of, extend the conversation that already exists between the consumer and producer, but also marginalised community; the homeless, the developing world producer, the immigrant and refugee ethnic community. Many - most of those rugby fans are a new community, new actors, new audience to the market, lets show 'em what we've got.
It wasn't even hard to dream up a terretorial, national, pride in your country, heritage, team kind of line. floating in the rafters at the theatre we have a dragon ex sea monster rucksack-worn giant that could be borrowed. The Draig Goch --- Red Dragon of Wales... stretching it's wings, light and bright swooped along the river capturing in a view the market, thousands of people, the stadium, and something to be proud of and give joy. That's not to mention the tremendous, gourmendous treats on offer..
And a table full of daffodils. That was at the core of it all. I wanted to sell daffodils, and if my regulars wernt all coming... though many (including readers here) did... then how about some "big fat yellow ones" to take to the game, along with flags and hats and all the regalia?? Regalia that included.. to my bemusement.. yard long plastic inflatable daffs. Thousands and thousands of them!!
Bemused... to miffed, as fans turned down my generous offer of real Welsh daffs.. "well iss gay innit.. you can't hit the Irish man in front over the head with 'em... an besides these are really welsh ennay?" and depression sets in as i realise these automatic plastic worst of chinese tat inflatable daffs are sponsored by Really Welsh, Emmit's brand new hope.
And here the story takes a twist as we see a little inside the "buy local" game.
The multiple retailers are falling over themselves at the moment to garner a share of the now mainstreaming enviro market. Amongst initiatives to reduce packaging, erect wind-turbines on top of stores and carbon neutralising comitments are the endorsements for local... or at least locality-ised procurement. This is a big story and greenbean looks on wide-eyed as it plays out before us. But Sunday, yesterday, I found myself in the thick of it's inflations.
green bean
Apparently, as the tv cameras followed the crowds during the Welsh national anthem the image they settled on was a woman holding a bunch of REAL Welsh daffodils!
green bean
in Wales, Slow Food, stirring, markets, greenbean, springfields, welsh daffodils
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rhubarb tart
The Rhubarb Tart song
I want another slice of rhubarb tart
I want another lovely slice
I'm not disparaging the blueberry pie
But rhubarb tart is oh-so-very nice
A rhubarb what? A rhubarb tart
A what-barb tart? A rhu-barb tart
I want another slice of rhubarb tart
The principles of modern philosophy
Were postulated by Descartes
Discarding everything he wasn't certain of
He said, "I think therefore I am rhubarb tart"
A rhubarb what? A rhubarb tart
Rene who? Rene Descartes
Poor mutt, he thought he was a rhubarb tart
Rhubarb tart has fascinated all the poets
Especially the Immortal Bard
He made Richard the Third call out at Bosworth Field
"My kingdom for a slice of rhubarb tart"
Immortal what? Immortal tart
Rhubarb what? A rhubarb Bard
As rhymes go that is really pretty bad
Since Wassily Kandinsky and Paul Klee
Laid down the axioms of abstract art
Even Jackson Pollock and Piet Mondrain
Prefer to paint a slice of rhubarb tart
Wassi who? A Wassi-ly
Kandin who? A Kandin-sky
And how he get in there for a start?
Read all the existentialist philosophers
Like Schopenhauer and Jea-Paul Sarte
Even Martin Heidegger agreed on one thing
Eternal happiness is rhubarb tart
A rhubarb what? A rhubarb tart
Jean-Paul who? Jean Paul Sarte
That sounds just like a rhyme from Lionel Barte
I want another slice of rhubarb tart
I want another lovely slice
I'm not disparaging the blueberry pie
But rhubarb tart is oh-so-very nice
John Cleese
mm, mm!! little baby rhubarbs are popping up, shiny pink and tart sweet announcing their arrival.
Oven steamed, according to Nigella and in Mrs Beetons shortcrust pastry and baked in the hot rayburn with a reduced glaze of the left over juices (plus a wee dram!!) oh so yum! delicate and fruity even on this, officially most depressing day of the year!
green bean
well, another scoop for green-bean, because this week, the food program looked at rhubarb!
I've ordered some cream cheese from cothi valley goat's cheese, so next week will try a cheese cake too.
green bean
in Wales, fruit, greenbean, springfields
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free.. free.. friarielli!!!
Bursting with green goodness, the big juicy leaves and succulent stems all cook together to a delicious vegetable.. never before seen in the United Kingdom. They're peppery and rich with a bitterish tang. The name comes from an old word for "frying" and typically in Naples they'll be sweated down in a pan with some sausages; they comliment a strong meaty taste fantastically well. In fact, one of Naples favourite pizza toppings is sausage and friarielli! That comes from the top, as they invented the pizza!
We've been eating them at home for weeks now. Dad chucked the seed in when he reseeded the bulb ground, as an experiment really. In just a few weeks they were up and thriving in the Pembrokeshire milds.
Mum says they've got a real "crave-factor", one of those things thats giving you just what you need as the winter draws in. Yummy in packets of pasta.. like ravioli, with a strongish cheese. It would be nice in a lasagne and would be wonderful in risotto.. but just as good on its own, boiled or steamed..
The first crop is still going, but will end in a week or so. If the rain dies a bit some more will be sown for an early spring harvest.
green bean
I thought the crop would be well finished by now, but its still coming. There's a new spurt of growth and quite a few of the heads picked have now got side shoots too.
I only had time to pick half the field on saturday but got more than a hundred bundles and took them to the riverside market in Cardiff for my second week there. It's getting around and as well as returning customers, others are coming saying a freind has recomended it. Great! Paddy's mum (remember the gutted trout over on greenbean radio) was herself a bit upset I didnt have any at Haverfordwest last week. They've been enjoying the spicy leaves in their sandwiches all winter now. One lady was delighted to find something to substitute the mustard greens she's missed since her neighbour's tunnel cover blew off and was incredibled to hear this is grown outside. As was the hallowed Marche chef Franco Tarruschio who did a jig for joy and bought me out (last 3 bunches) ... onlookers came by after saying "do you know who that was?". He buys the similar cime di rapa, flown in from Puglia because you just can't find it in the UK. He's promised to buy everything i can get to Abergavenny. If only Stokes were still buying from us, it would be feasible.. but it's such a long way. Anyway, food for thought.
The market in Cardiff is a joy. It's great to sell to customers of a younger generation, who despite it being a fantastic market are few and far between in Haverfordwest. Also it's not stricly a farmer's market, the emphasis being on good food, with lots of stalls doing veggie burgers (with an egg on top!), samosas, all sorts; the somali community have a presence.. must try some of their food next week. It's run by and frequented by a cosmopolitan crowd, plenty of theatre types, even a clown!
Perhaps most amazing wasa visit from Elin Morris, someone i knew.. indeed one of the first people i can remember. A few years older than me, living on the farm up the road when we lived in Llandeiniol, we used to play. She and her brother taught me my first swear words! "oh dammo!"
green bean
Well, the friarielli crop has finally come to the end. All thats left now is flowering heads and enough gleanings for a couple of meals here at springfields a week. The sheep have started lambing this week and soon they will be turned out into the friarielli field to enjoy the pasture to graze the grass that hasnt been disturbed since august last year.
Meanwhile there are signs that the new sowing is begining to germinate, if it continues to be mild then we can expect a short crop in april or may: wahey!!
It's been a real hit at the market, here's a recipe that Anne Taruschio sent me after she and her husband carried away bundles.
Orecciette or Spaghetti with Friarielli and Chickpeas.
1lb Friarielli, trimmed of any hard stalks and roughly chopped
1 Tbsp Extra Virgin Olive Oil
6 Cloves Garlic, thinly sliced
1/4 Teaspoon red chilli flakes
1 x 15 oz can of Chickpeas, rinsed and drained
Freshly ground Black Pepper
12 oz Spaghetti
Parmesan
Bring a large saucepan of salted water to the boil. Boil the trimmed friarielli for a few minutes, drain well and reserve. Cook the spaghetti in the same water until al dente.
In a large non-stick frying pan, heat the oil over a gentle heat. Add the garlic and chilli and cook stirring for a minute or two. Add the friarielli and chickpeas, season with salt and pepper. Cook, stirring, for a few minutes until the mixture is warmed through. Add the drained spaghetti to the friarielli and mix in thoroughly.
Serve with a drizzle of the finest extra virgin oil and shavings of parmesan.
At the last minute, a little tomato concasse can be added to the dish just before serving.
(dear readers: what in food heaven is tomato concasse?)
green bean
in Veg, Wales, Slow Food, restaurants, italy, radio, markets, greenbean, springfields
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