Feb 222014
 

Finished bottle of currant champagneIf you want a fizz that tastes spectacular, this recipe is for you. In under a month you get the full bright fruity taste of currants with a mildly mouth puckering tart-tannin background. The aroma is the wonderful woodland smell of crushed currant leaves. All this surrounded with lively & youthful fizz. I’m delighted with this discovery.

In truth, I had a freezer full of a mix of red, black and white currants. And I needed the space. In the spring, we enjoy the taste of quickly made elderflower ‘champagne’, so I thought I could experiment and do a similar thing with the currants.

It worked. And some.

To find out how easy this is to make (and other fruit ‘champagnes’), please read on.
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 Posted by at 15:55
Feb 112014
 

Three-cornered leek deliveryThis box arrived courtesy of a very generous Lindsay on Twitter. Lindsay has a wonderful surfeit of these in Devon and needed an ID for it. She also wanted to be rid of some and so one thing led to another.

Allium triquetrum flowers

Allium triquetrum flowers by Kenpie WikiMedia Commons

It’s allium triquetrum or three-cornered leek (aka three-cornered garlic). It’s so called because of the cross-section of the leaf. Wild garlic (allium ursinum, ramsons) has a broader, flatter leaf and is only just poking out of the ground now. Like wild garlic, it has white flowers.

It’s a mediterranean plant which has naturalised in the south-west of England and prefers a moist but well-drained soil. It will spread by division and seeds extensively. It’s treated as a weed and invasive species in many places. It’s an offence to plant in the wild in England & Wales.

It tastes like a grassy leek or garlic with a lingering aftertaste. It’s not as pungent as garlic or as spicy as chives.

So I felt I had to come up with some culinary treatments for it. Read on for the details…
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 Posted by at 18:13
Feb 032014
 

The Permaculture Kitchen by Carl Legge CoverWell my first book is nearly printed. That’s the proper cover design above. Read on to find out whose hands they are 😉

I hope you like it and that loads of people find it useful.The Permaculture Kitchen shows you how to cook no faff, seasonal & sustainable food with what your garden or seasonal produce seller has available.

What is it about?

My approach is to help you start your meal planning thinking about the ingredients and time you have to hand first. I couple this with some foundation principles and basic techniques to help you cook loads of different variations of meals. So the recipes (there are lots) illustrate the principles and techniques. I’ve included loads of  ideas for variations of flavours, ingredients and methods. I also give you suggestions for how you can use leftovers to save you time and energy.

Close to publishing

It’s been a long process and the project has changed a lot since I started writing what was to be a black & white e-book. We’re now producing a 176-page book with colour pictures along with the e-versions of it.

We’re currently fine tuning the last bits of the design and I hope it’ll be published in April. If you’d like first-hand information about the book’s release and offers and events, please fill in the form at the end of this post.

Whose hands?

The Permaculture Kitchen Cover ShootI did the photoshoot for the book with Hayley in September. We spent two very full days at home while I cooked loads of the recipes from the book for Hayley to style & shoot.

We had loads of strawberries still around and Hayley & Debs created the evocative cover image in Debs’ hands.

Given all the work Debs does in the garden and with the animals, ‘Debs the Hand Model’ was unexpected for both of us 😉 It really does symbolise for me the ethos of the book: Love food, love people, love the planet.

The inside scoop for you

I’m very excited by this as you can imagine.

On the off-chance that you may be a little excited too, I’ve created a small form for you to fill in to get the most up to date information about the book’s progress and my events. I won’t give your information to anyone else, I promise.

 Posted by at 18:20
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