Beet It!

"Beet It!" blog post banner

close up view of freshly dug up beetroot

I don’t think we’ll ever win any prizes for our fruit & vegetable growing. This was our second attempt at growing beetroot. This year the roots were slightly more bulbous than the previous, but still not what you’d call monsters!

freshly dug up beetroot

But we didn’t despair – we decided to make best use of what (little) we had. We used some of the leaves in salad – they look & taste much like spinach, but with beautiful, burgundy stems.

freshly dug up beetroot in an antique Billingsgate Market oyster trug

The remaining leaves & stems made a lovely, earthy winter soup – garnished with a little flourish of cream.

home grown beetroot pickled in balsamic vinegar with whole mixed peppercorns

The (baby) beetroots themselves were pickled in balsamic vinegar with whole peppercorns – and they were absolutely delicious served with a selection of cheeses and a salad!

green dotted horizontal line

Will Forage for Soup: Gourmet Soups from Wild Greens

Will Forage for Soup: Gourmet Soups from Wild Greens is a foraging experience and how-to cookbook rolled into one. This digital book includes:
* The most common greens for foraging, their flavor, and resources on where to find them.
* How to clean greens for soup.
* Preserving your bounty in the freezer with very little space required.
* Combining greens in soup for best flavor.
* Blanching versus boiling your greens– nutritional considerations.
* How to make a nutritious and flavorful soup base with vegetarian options.
* Tips for bringing out the flavor in your soup’s seasonings.
* A resource on spices so that you can create your own signature soup.
* Six recipes using common foraged greens.

Click here to view more details

Nettle soup

'Nettle soup' blog post banner

Vintage Young Pontesa bowl with home-made nettle soup | H is for Home

Whilst we were out walking this Easter weekend we came across a patch of lovely young stinging nettles…

Vintage glazed pottery mixing bowl full of nettle leaves | H is for Home

…ideal for making our first nettle soup of the year. Fortunately we had the forethought to take some gloves and a carrier bag with us.

Vintage bowl full of nettle soup with old wooden spoon | H is for Home

It was delicious with crusty bread!

Vintage mixing bowl full of nettle soup with a splash of cream | H is for Home

Here’s our simple recipe if you’d like to try it out for yourself:

Nettle soup
•    1 medium onion
•    couple of sticks of celery
•    1 small leek
•    1 tablespoons vegetable oil
•    1 large knob of butter
•    1 vegetable stock cubes
•    4 pints of water
•    4 medium potatoes peeled & chopped
•    large bowl/standard-sized plastic carrier bag-full of nettle leaves (only use tips & young leaves)

1.    Roughly chop onion, celery & leek
2.    Put in large, thick-bottomed saucepan
3.    Sweat over gentle heat in vegetable oil & butter for 20 minutes, stirring occasionally
4.    Add water & potatoes to the saucepan
5.    Crumble stock cube into saucepan
6.    Bring to the boil & simmer for ½ hour
7.    Add nettle leaves & simmer for a further 20 minutes
8.    Blend & pass through a sieve
9.    Season with salt & black pepper to taste
10.  Add a splash of cream to finish (optional)

green dotted horizontal line

Will Forage for Soup: Gourmet Soups from Wild Greens

Will Forage for Soup: Gourmet Soups from Wild Greens is a foraging experience and how-to cookbook rolled into one. This digital book includes:
* The most common greens for foraging, their flavour and resources on where to find them.
* How to clean greens for soup.
* Preserving your bounty in the freezer with very little space required.
* Combining greens in soup for best flavour.
* Blanching versus boiling your greens – nutritional considerations.
* How to make a nutritious and flavourful soup base with vegetarian options.
* Tips for bringing out the flavour in your soup’s seasonings.
* A resource on spices so that you can create your own signature soup.
* Six recipes using common foraged greens.

Click here to view more details