September at Hand Made Food
1st of September today we cook the first Ribolita of the season, with Cavelo Nero and a pot full of other british veg .
Produce from Soil Association cooperative Eostre Fram in Norfolk has inspired our kitchen this last month-. We have had awesome aubergines, crunchy mini cues, the sweetest lettuce, waxy charlottes spuds all of it superb. There partners in Northern Italy - el Tamiso also an organic cooperative , have been supplying tomatos- "Cuore Di Bue" , peppers and lemons .
We are pickling and preserving like mad to fill up a job lot Le Parfait jars with late summer goodies - so far Vick sulby and ferg have bottles brandy and vanilla Victoria Plums. blackcurrant jam and a hedgerow jelly
Cooking lessons start soon with the Game session looking particularly popular - see the cookery page for details
We have a liquor sales license now and will shortly be announcing an exciting list of unusual wines
The veg and the meat.
We have a strong desire to cultivate land and grow our own organic food - this against a social background of agrochemical devastation of the soil, ruthless manipulation of the food market and subsides for food exports -which destroy the livelihood of millions of poor farmers at home and even more abroad.
Legislation and planning policies favour agriculture on an industrial scale - all in the name of providing food for rich consumer societies.
This 'cheap' food costs us poor nutrition, obesity, poor health and the disappearance of civilized mealtimes. It also requires 'cheap' transport which pollutes and increases global warming, consumes vast quantities of energy and exerts such as enormous political pressure that wars are declared in order to perpetuate it.
As Chefs we wish to celebrate the growing of food and the good rearing of livestock in as direct a manner as possible, that is, by cooking it.
We are inspired by Farmer's Markets and the Characters who word with the land.
We cook with organic and free range meats.
We want you to eat with the season and love it.
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