We have a favour to ask. It’s no secret that the past 18 months have been hard, in so many different ways. At Banc Organics, 2020 was the year that we launched as a community interest company, and we planned to meet lots of new people, speak to people about our mission of producing good …
Ingredients One or two beetroot feeds 2 people depending on the beetroot size. (One bunch should feed four, and this salad will keep quite well in the fridge too for a day or so.) Some spring onion/red onion/chives/shallots according to what you have available- you won’t need a lot- 1-2 spring onions is enough for …
This recipe is called Georgian bean salad and makes a glorious lunch or a side dish. It is versatile as it can be eaten warm or cool, easy to prepare and suitable for summer or winter. I have used it as a picnic dish, stored in a leakproof container and then enjoyed in the open …
Recently I seem to have built up a surplus of onions in my cupboard. As onions are such an essential vegetable, basic to many savoury dishes, I don’t like to run out, but this week I have been looking for different ways to use them in meals. Onions are nutritious and provide anti-oxidants as well …
We’ve been busy the past few weeks organising our very first AGM. Although Banc Organics has been growing and providing veg for over 10 years, a little less than 18 months ago we reformed as a Community Interest Company with big plans to spend 2020 out in the community, meeting lots of new people, sharing …
I’m delighted to see that the tomatoes in the Banc Organics Shop are now UK ones. This means fewer air miles and generally better flavour, all at a very reasonable price. Tomatoes are one of the products named in Tom Hunt’s book “Eating for Pleasure, People and Planet” as generally containing the most pesticides, so …
the secret cook – the joys of uk tomatoes, and reducing our food waste Read More »
When I was a child my first realisation of the transformation that herbs could make to a meal was when my grandfather made an omelette using dried herbs. The resulting omelette was exotically different to the standard plain omelette, and a revelation. Fresh herbs were rarely used or sold then and used in sparing quantities …
The secret cook – memories of herbs, and a homemade pesto Read More »
It’s been a busy week in the fields for Martin and our wonderful volunteers. Polytunnels have been re-erected, potatoes are now in the ground and tomato plants are coming along well in the tunnels. It’s that time of year where every grower everywhere approaches having more seedlings than space to put them in (fellow gardeners, …
polytunnels, potatoes and lots and lots of seedlings Read More »
This is a live fermented cabbage pickle that is a little unusual, if you’re not used to fermented foods, but is really delicious, and super healthy too. Sauerkraut can take a week or two to ferment at room temperature, at which point it can be stored in the fridge for up to few months. What …
With the spring equinox behind us, and nothing but brighter days ahead, it’s so lovely looking out on land that’s ready for our crops and thinking of all the bounty and sunshine to come!