SUB MENU

Make Sunday Special-The Fishponds Edition!!!!

Today we will be or have been depending when you are reading this post, at the Make Sunday Special day in Fishponds. At the Fishponds garden this year we have grown loads of different varieties of potato, and we will be giving some of these away, as well as giving children the opportunity to make their own fresh salad and take it home for their tea. We grew the potatoes for several reasons; firstly we wanted to show case different potato varieties but we are also aware they are great at breaking up the soil they are growing in and this was definitely needed in the garden on Straits Parade.

We have also been donated some vegetables by the Co-op in Fishponds and by the wonderful Simms Hill Shared Harvest, and these will all make up what we are giving away today. A lot of what has been donated are carrots so below are 2 recipes-one for a warm patato salad and one for carrot and coriander soup, the perfect thing to make when you have a glut of carrots!

img_0733

We really look forward to seeing you there and hearing about the exciting things you chose to make with your goodies!! Don’t forget to post photos to our Facebook group or our page, or tag us in the photos on Twitter or Instagram!!

Carrot and Coriander Soup

1 tbsp vegetable oil
1 onion, sliced
450g/1lb carrots, sliced
1 tsp ground coriander
1.2 litresl/2 pints vegetable stock
large bunch fresh coriander, roughly chopped
salt and freshly ground black pepper
Method
Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.
Stir in the ground coriander and season well. Cook for 1 minute.
Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.

 

Warm Potato Salad

500g pack baby new potato
1 tbsp Dijon mustard
finely grated zest and juice unwaxed ½ lemon
5 tbsp extra-virgin olive oil
3 tbsp chopped flat-leaf parsley
2 spring onion
, thinly sliced diagonally
Method

Cook the potatoes in a pan of boiling salted water for 12-15 mins until just tender. Meanwhile, in a small bowl, whisk the mustard with the lemon zest and juice, and slowly whisk in the oil to form a smooth emulsion. Season to taste.
Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. Leave to stand for 15 mins to allow the potatoes to absorb the flavours. To serve, stir the parsley and spring onions into the potatoes. Season to taste and serve immediately.

Tweet about this on TwitterShare on FacebookShare on Google+Email this to someone

Comments

comments

, , , ,

No comments yet.

Leave a Reply