This is pretty new to us but we tried it at the Courtyard Deli and Kitchen in Falmouth and loved it. So we looked up some recipes, adjusted them and present this one to you. Add them to warm salads, roasted veg, serve with meats or get caught just scooping them out of the jar! […]
Pickled Leeks Anyone? Read More »
It’s the leek’s time to shine! Well actually they have quite a lot of time in the spotlight. They are a very valuable veg in these climes, when little else is around leeks are there to bring us beautiful flavour and nutrients in these dark months. We love leeks for their versatility in the kitchen
Of course, we would have a vegetable chilli recipe! Feel free to make this chilli with meat or veggie mince. We like to make it with extra veggies and mushrooms for that meaty texture. Serve with rice or maybe try some home-made soda bread for a filling autumn feel. Adjust how much of the veggies
Quick Chilli con Verduras Read More »
Because we love food that looks as good as it tastes we’ve grown the Chioggia and golden beetroot alongside the more familiar red beetroot. We think the golden is sweeter, the Chioggia more earthy (and downright gorgeous when sliced!) and the red is the classic. They all contain the goodness that explains why beetroot used
Beetroot quiche anyone? Read More »
Courgettes really are a modern vegetable. Like most other veg now favoured in western diets they originate from Central/South America. Courgettes were bred and enjoyed for thousands of years by indigenous people in the Americas. They were introduced to Europe by Columbus about 500 years ago. However it wasn’t until the middle of the 20th
The Coming of Age for Courgettes Read More »
It’s about time we let you in on some secrets. Chard secrets. This veg has been rocking our world for quite some time and it is so versatile. So we thought we’d give you some tips and basic recipe ideas for how to use our lovely rainbow chard. To start let’s talk anatomy, plant anatomy
Unleash the chard! Read More »
Kimchi, or kimchee, is a kind of preserve originating from what is now known as Korea in the 7th century. And it’s taken a fair while to arrive here in Cornwall! We at the Real Food Garden love it for several reasons. Firstly it’s a way to preserve our lovely veg with little else needed.
Kimchi comes to Kernow Read More »
So you’ve probably grated them, roasted them, perhaps pickled them but have you made burgers from your beetroot? When we discovered this recipe we made it in big batches and froze the burgers in a wish to never be without them! We can’t find where we originally got the recipe, just that it was Welsh,
There is a reason our logo is a pea pod. We love legumes. And for good reason. ‘Legumes’ is the collective name for peas, beans and other plants with pea-like features such as clover, lupins and you might even consider the lovely Cornish gorse or furze leguminous. These plants are special for lots of reasons.
It’s the time of year that us growers get excited about radish. They are a beautiful, fresh crop at time when last season’s veg is running low and this season’s is not yet ready. They are a stunning veg that give us a taste of what’s to come. It’s not just growers who are excited
