#enfieldtofork

What an amazing evening we had! Celebrating our harvest Supper Club. With Frankie Ebdon, our guest chef making the most delicious meal.

He started us off with Beetroot hummus and a slow cooked crown prince squash and harissa dip

Then came the most beautifully Slow cooked Ras-el-hanout pork shoulder.

The vegetarians enjoyed our Sweet dumpling squash with a middle eastern stuffing of butter beans and seasonal vegetables and topped with a feta and pine nut crust 

Then all the side dishes, which really made the whole meal come alive: 

roasted Robinta potatoes, Selma Fennel and  Palla Rossa Radicchio, Jannis Beetroot, Black Magic Cavolo Nero and Cumin & citrus Carrots.

All garnished with our hand picked mixed green leaf salad.

Come and celebrate great food and community spirit at the only farmers' market on a certified organic farm in London.

Organised by local food champion, The Food Gatherer, the market brings together over 20 stalls of great food and drink produced in and around Enfield along with seasonal veg and meat direct from us of course. No air miles here!

Summer officially ended on Monday and the weather has turned typically Autumnal in the last few days - with some much needed rain as the ground is very dry after our long summer.

Autumn means we welcome the students back to Capel Manor College and they provide some additional hands to assist in the main harvests - both squash & potatoes.  There are Charlotte potatoes in all the bags, with other varieties being stored for over the winter.  The squash will be available in the shop from next week and we've grown a wide range of varieties this year ranging from Amoro to Wintersweet to Crown Prince.

Farmers' Market in August Special Summer family day. 

Bringing together good food and activities for all ages. There’ll be wood carving and whittling from London Green Wood (6 years and up), still life illustration workshops from local artist Laura McKendry, plus demos in wool spinning and bee keeping from the Enfield Beekeepers Association. We’ll also have a bouncy castle, rides and face painting for the small ones.

We’re laying on more streetfood this month too, so you can come and make a day of it in the North London countryside and enjoy drinks from local brewers, wine from Forty Hall Vineyard and gin from Old Bakery Gin then fill your bag with seasonal local veg and meat direct from the Farm and produce from over 20 other traders. Including bread and pastries this month from the Celtic Bakers (Holtwhites are on holiday, back in September!) , cheese from ‘the urban artisans’, Wildes Cheese, along with sustainably caught fresh fish from Potters Fish, top notch pies from Brocklebys, charcuterie, preserves, ferments, cakes, bakes and more.

At this Farmers’ Market join London Green Wood for a wood whittling workshop. Learn safe knife skills and whittle a wand or a wooden knife from locally sourced green wood. This activity is open to children and young people and adults. Minimum age 6 years. Under 18’s must be supervised by an adult. London Green Wood CIC is a community of green woodworkers practicing rural crafts in the city. They work outdoors, using hand tools and unseasoned wood straight from the log. Sessions last half an hour and cost £5. Please book in advance, spaces are limited. https://www.tickettailor.com/events/thefoodgatherer/285881 10:30 am 3:00 pm

Join artist-illustrator Laura McKendry at the Farmers’ Market at Forty Hall Farm for a creative family workshop. She’ll be showing you how to create a paper collage inspired by seasonal produce from Forty Hall Farm, exploring pattern and shape to create bold, exciting designs using a simple collage stenciling technique.Suitable for anyone over the age of 4. Children must be accompanied by an adult.**PLEASE NOTE: We will be working with scissors and craft knives will be available for adult use.** £5 per person in advance; £8 on the day. Free for under 5s. Spaces limited. https://www.tickettailor.com/events/thefoodgatherer/285846 10:30 am – 12:00 pm

Ingredients:

2 medium courgette

1 clove of fresh garlic

2 tablespoons of extra virgin olive oil

1 sprig of fresh oregano, or 1 tablespoon of dried oregano

salt and pepper to taste

Method:

Wash the courgettes and cut them into not too large cubes.

Crush a clove of fresh garlic with the back of a knife, put it in a pan with 2 tablespoons of extra virgin olive oil over medium heat and let it infuse its flavour for a minute.

Add the courgette, the fresh oregano leaves, salt and pepper and let cook for about 5 minutes on medium heat without the lid, stirring constantly with a wooden spoon. It will take just 5 minutes to cook, otherwise you can cook them a 10 minutes more, if you prefer them more tender, adding a tablespoon of hot water. It's better to leave them slightly crisp and al dente, to enjoy their freshness.

The second Sunday in June means another Farmers' Market at Forty Hall Farm. We'll have lots of Broad beans!!