Galloping into summer.

The weather has warmed up, it's finally stopped raining.  While many people make a rush for the west at this time of year, plenty of you hard working stalwarts stay in the city.  So, just for you here is something to make staying here better... not one, but two artists previewing this Friday 8th July, from 6pm!

(Left to right) Xavier Antin, Insolation (2016); Stuart Whipps, Ffestiniog Slate (2015)

(Left to right) Xavier Antin, Insolation (2016); Stuart Whipps, Ffestiniog Slate (2015)

XAVIER ANTIN & STUART WHIPPS  launch their summer exhibitions, The Eternal Network and Isle of Slingers respectively.  

In the café we will be slinging drinks and food all evening - come for the art stay for the food, come for the food, stay for the art - your choice, but it's going to be a great party so don't miss out!

 


RECIPE

Summery, robust Tuscan salad that will take your mouth on holiday.

 

Panzanella

by Barny Haughton of Square Food Foundation

6 people

6 -8 slices of Ciabatta or other robust, chewy, white bread

8 ripe tomatoes

2 large red peppers

2 large yellow peppers

Handful good black olives, pitted

Handful basil leaves

1 cup extra virgin olive oil

6 tables red wine vinegar

Crushed garlic clove

Salt and pepper

A few anchovies (optional)

Tear the bread into bite sized chunks, crust and all, and put in a large bowl.

Scald, peel and quarter the tomatoes, remove pulp and seeds, Reserve, peel, seeds, juice and pulp for the dressing. Add tomato quarters to bread. 

Roast the peppers and peel when cool. Add skin and pips to the reserved tomato pulp etc. Slice the pepper into 3 cm strips. Add to bread and tomato. 

Add the pitted olives and torn basil leaves.

Make the dressing: salt and pepper into a bowl, strain the juice from the pulp, skin, etc. add the red wine vinegar and crushed garlic clove add olive oil and beat well. Pour this, minus the garlic clove over the salad. Combine well with your hands or a wooden spoon. The dressing should be completely absorbed and the bread should be soaked and pinkish in appearance. Serve at room temperature with a little more olive oil and a scattering of Maldon salt. 


Why Organic?

A lot of people ask why we choose to use organic ingredients own our food.  It costs more, it's usually muddy and quite often you can't tell the difference in the taste .  

It is essentially food you can trust, which today can be hard thing to find.  So many foods, even fresh products, have additives and residues of pesticides, and it has been proved to be better for you nutritionally.

Not absolutely everything we use is organic, sometimes it's about price, sometimes taste and sometimes because we know and trust the supplier so don't feel the need to see a rubber stamp. But it's always a conscious choice, and if possible organic is always the first.

There is a ton of information out there which I am not going copy and paste here.  I go with my my gut (haha) and simply know it's the best for me, you, the farmers and agricultural workers, the animals and the planet as a whole.

In the same way that any decent human wants to make life fairer for workers around the world by buying Fair-trade products, so organic agriculture benefits every person, animal, and cabbage involved.  

Yes, I make less money in order to keep the prices affordable, but to me it's worth it and I hope it is to you too.

Want to give it try at home? Click on the picture of the Community Farm veg box.