Lots of things to celebrate from the Street Food workshop at Myatts fields harvest festival. The collective spirit of those who hung out with us all afternoon, the amazing salsa, dancing in the nature garden with Mary, Marion … and Hamid! Ramya’s creativity and focus in doing the henna designs, Simon’s fun spirit in doing the nails and the henna also, the rug full of gorgeous children, Zeca’s school mate and f…
amily coming along, soul family Rashda and Hamid’s generous contribution, Ramya’s solid friendship and community spirit, Nikki’s time and peaceful energy, John’s friendship and practical skills, Segen, Mary, Ellen, Mitzi, as ever, friendly faces, willing spirits, Malin and Una, herbs, love and grounded spirits, Fan – a lovely catch up and chat about our commitment to the community and to ourselves as part of that community (Brixton People’s Kitchen next Sunday 12 – 5pm), the food, the abundance, the delicious tomatoes from the greenhouses, pakora, biryani, wonderful contribution of South Asian culture to our contemporary London, Suneil’s bbq corn, Barnaby, Stefan and the bees in London, Tori, Ola and Kasia and all the wonderful people who make Myatts Fields what it is. Katy, Aga, friends, friends, friends.
 

Wild herb Pakora

1 cup gram (chick pea) flour 3 tablespoons rice flour (optional) 1 tablespoon of coarsely ground coriander powder (dhania) 1 teaspoon cumin seeds (jeera) 2 chopped green chilies 2 tablespoons chopped coriander leaves (hara dhania) 1 teaspoon salt adjust to taste 3/4 cup of water (Use water as needed) Burdock root, plantain leaves (finely chopped), nettle leaves Oil to fry

1. Mix all the dry ingredients together: gram, rice flour, coriander powder, and salt. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter) 2. Next, add the wild herbs and roots, green chilies and coriander leaves. Mix well. 3. Heat the oil in a frying pan on medium high heat.(To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away). 4. Add a spoonful of the batter and vegetable mix to the oil. 5. Fry the pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook. 6. Turn them occasionally. Fry the pakoras until both sides are golden-brown.

 

Chestnut and fig biryani – one pot version

 2 cups basmati rice  3 tbsp oil (or 5 tbsp if you don’t have ghee)  2 tbsp ghee [clarified butter]  1 large red onion,sliced  2 tsp each garlic & ginger, finely chopped  3 finely chopped tomatoes  Chopped fresh coriander, fried brown onions for garnish  2 bay leaves  2-3 fresh green chillies  3 cloves,3 green cardamom pods, 5 black peppercorns, crushed  1 stick cinnamon  1 tsp turmeric powder  1 tsp crushed coriander seeds  1/2 tsp garam masala  1 cup boiled and peeled chestnuts   1/2 cup hazelnuts  3 or 4 figs

1. Soak the rice for at least 15 mins before cooking. 2. Heat the oil for about 2 minutes.Add the ghee to the pan followed by onions. Fry onions until golden brown. 3. Add the ginger and garlic and cook for about 2 minutes. 4. Next tip in the chopped tomatoes, and all the spices. Cook for a few minutes. 6. Next, add the nuts and figs. 7. Add the rice and 1.5 cups of water for each cup of rice. 8. Add salt and cook for 10 minutes. 9. Serve with torn coriander and salad burnet leaves.

Aims: To identify native wild plants which are growing locally and cook them up into lunch.

Cost: £30

Book with Poppy: 020 8404 1520

You will eat a lunch with various wild food ingredients and you will take home wild medicine (a dream bag, a macerated oil and a tincture)

We will gather at 10am. Please arrive from 9.50am so we can start at 10am for an all-important introduction so we can all integrate into the day and I can find out about any requests you may have that will make the day more enjoyable for you.

At 10.30 we will go out into the wild and forage for out lunch, identifying around 20 species as we do so. We will be cooking on a Middle Eastern / North African theme to link into the greater project of Invisible Food Street Food which is to cook world food with wild food, tapping into the wonderful, intrinsic, peacemaking skills of wild plants … they don’t judge, they do what they do and they adapt.

Plants to be discovered are:

Cleavers, nettle, wild rose, mallow, poppy, mugwort, lime leaf, garlic mustard, chickweed, clover, horseradish, elder, hawthorn, wood avens, dandelion, hogweed

Between 12.30 and 2.30 we will be cooking and eating

Dishes to be cooked are:

Melokhia / Mallow soup

Bekkoula

Stuffed lime leaves

Poppy seed, hogweed seed and mallow flower cake

Cleavers coffee

PLEASE LET ME KNOW OF DIETARY REQUIREMENTS EG GLUTEN AND DAIRY REQUIREMENTS. All dishes are vegetarian and the majority are vegan. For my ease in leaving at the end of the day, I have a request that we all tidy up as we go during this time.

Between 2.30 and 3.30, we will talk more about the plants as we prepare a preserve and some wild medicine remedies. PLEASE BRING A STERILISED SMALL JAM JAR FOR THE PRESERVE. To sterilise the jar, put a clean jar in the oven on its lowest setting for 10/15 mins. If you can manage to do this beforehand we can do it on the day. Please also bring a tiny jam jar if you have one for the wild medicine preparation, the kind you get in hotels or as samples. Please also sterilise if possible. If you have extras please consider bringing for other people to use. If in doubt about sizes, bring what you have. But do ask friends if you don’t have any, many people collect jam jars. Recycling jam jars is an important part of foraging and preserving!

Between 3.30 and 4 we will have a feedback and plenary as a space for you to express what experiences you are taking away from the day.

To bring:

An open mind and heart

A notebook/ camera

A sterilised small jam jar (or two)

A sterilised tiny jam jar (or two)

How to get to venue:

Our address:

BedZED Pavilion is at 24 Sandmartin Way, Hackbridge, Surrey SM6 7DF.

Directions:

Walking:

From London Road turn into Helios Road and then left into Sandmartin Way. Walk along the pavement by the field to the double glass doors at the end, into the reception/coffee bar area.

By bus: No. 127 from Purley to Tooting (stops on either side of London road near BedZED), No. 151 from Sutton to Wallington (stops near Hackbridge Station at Hackbridge Rd. and London Rd., then walk five minutes north on London Rd.)

By rail: Direct trains to Hackbridge station from Victoria ( 20 mins) or Kings Cross Thameslink ( 35 mins). Turn right out of station. BedZED is 5 minutes walk down London Road ( A237).

Underground/bus: From Morden Station of Northern Line Underground, No. 80 bus, 12 minute ride to Culvers Road / Reynolds Close, then five minute walk east to London Road.

By tram: Tramlink from Croydon or Wimbledon to Mitcham Junction station. Turn left out of station. BedZED is 15 minutes walk down London Road ( A237)

By car: Site is on the east side of Carshalton Road/London Road (A237), opposite New Road, ½ mile north of Hackbridge station. Please note: There is wheel-clamping onsite so please do not park anywhere at BedZED without a permit. If you are a disabled driver then please contact us to reserve a parking permit.

ImageThis month we are cooking our world food with wild food with a North African and Middle Eastern theme. Menu will include:

Stuffed lime leaves

Melokhia (mallow leaf soup)

poppy seed and mallow flower cake

Rose petal and red clover syrup

Cleavers coffee

 

There will be a guided forage of the Sutton Ecology Gardens around 12pm and 3.30pm with cooking in the middle. Please get in touch for exact timings.

 

Street Food by Invisible Food is a month by month calendar for foraging in an urban environment including what you can find and way of cooking that reflect cultural diversity in London.

It’s about world food, community building, and imaginative, holistic connective work.  Come and be part of the creation of the book which connects both urban spatial awareness and nature awareness and new recipe creation of world-wild food.

Try this magical drawing technique:

You will need:

  • various types of paper and card
  • various types of pen, felt tip, gold glitter pen, wax crayons etc
  • card, folded into a card shape
  • an envelope for your card
  • a 1st class stamp

Choose a plant that you are irresistibly drawn to.

Don’t think too much. The plant will draw you to it.

Sit down beside it.

Prepare to draw. Look at plant.

Don’t take your eyes off the plant and start drawing.

Don’t look at what you’re drawing. Your conscious mind, which operates through vision, will only get in the way of the work of art you are creating.

Try to fill the page by feeling your way round the edges of the paper with your other hand. This isn’t too important but something to experiment with.

Do loads of drawings really quickly. Try gold pen on black paper, felt tip on white paper, wax crayon on black.

You’ll be surprised at what you create.

Glue your drawing onto card and dedicate to a friend. Pop in an envelope and send off right away. Speed is of the essence. Your friend needs to see your creative talent as soon as possible. And needs to know you are thinking of him or her as soon as possible.

This is what Hamish drew and wrote – what a star!

Nettle

 

to draw, without looking at the paper

removes all expectation of what may happen.

through focussed attention,

the complexity, the rhythm of the structure of the plant

and the rhythm of pencil on paper

reveal something of its inner music

Dandelion

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