News from the Market Garden – 31st Jan 2014

by admin on February 1, 2014

News from the Market Garden – 31st Jan 2014

Your weekly news from the market garden – what’s in your veg box this week, industry news, recipes and more. We’d love to feature customer recipes or your foodie news/blog – your own  or interesting ones you’ve found. Send us your links!

In the dry!!  Boxes ready for collection at Little Shop of Calm, Cowbridge. Hats off to the field staff working in awful weather conditions and still able to keep the boxes and veg looking immaculate.

What’s in Your Box this Week?

Our standard box this week contains salad, curly  kale, squash (orange), leeks, onions, carrots and beetroot  and potatoes.

Cook with Grady!

With bad weather forecast for the weekend get yourself cosy, read all about Grady Atkins – our new official consultant chef! – and learn how to make a comforting cassoulet. Grady will contribute a seasonal piece at the beginning of each month, and you can  put your cooking questions to him via his Cookery Guidance FB page.

Grady Says… in February

Dear Readers,
I’ve been a Chef since my 16th birthday, when I started a three year apprenticeship at the Hyde Park Hotel, Knightsbridge. Before that I was a full time dishwasher after school from the age of 14 in Sheffield. After I finished my apprenticeship I went to Boston and worked at the Ritz for 2 years, followed by 6 months in Hong Kong at a Swiss restaurant. I then arrived in Los Angeles where I worked for 13 years in Hotels and restaurants in Beverly Hills, (including summers in Paris and Sicily) and finally as a teacher at Le Cordon Blue Los Angeles and the Art Institute of Santa Monica.

I’ve been in Cardiff for 7 years, most notably as Head Chef of Le Gallois, where we gained three rosettes in 2010/11. We were the only restaurant to have achieved this is recent memory, and are still the only one (even though we have closed!) Hopefully that will change soon.

I now teach apprenticeships for City & Guilds through employment at ACT. I also work privately as a menu consultant (you may have seen my dishes on menus without knowing it), and am now embarking on some ‘pop-ups’ this year.

The first ‘pop-up’ will be a California inspired meal served on communal tables at Fish at 85 on the Wednesday 26th February.  California cuisine is heavily driven by the seasons of fish and vegetables, so this is the main inspiration for the night. You can find news of the menu on my page- facebook.com/cookwithgrady and Twitter @gradyatkins.

This time of year makes me think of my favourite vegetarian dish I used to serve in California. It was very popular with carnivores as well, because it was as robust (but not quite as heavy) as its traditional counterpart. I speak of the Cassoulet, which has a different recipe in every street in the Languedoc region of France.

We used to cook Cannellini beans in the pressure cooker to keep them nice and creamy, then roast chunks of winter vegetables separately in the oven. If we had chard and kale, we would pan-roast these instead of in the oven, and deglaze with a splash of water to stop them burning and to aid softening.
We then cut up home-made oven-dried tomatoes and field mushrooms (roasted) for that meaty texture and depth of flavour you need.

Next we took 60% cooked beans to 40% roasted veg, a few mushies and a few ODT’s, and bound it with enough bean cooking liquid so we could bake it in an earthenware dish without the mixture getting dry. A nice topping of grated parmesan and sourdough breadcrumbs before it went in the oven gave it that textural contrast needed.

Good times. Good Cooking.

 

Cook up a comforting cassoulet this weekend!

Fish at  85, Pontcanna.

Menu for Grady’s Pop-Up Night – Fish at 85 – Weds 26th Feb

Grady will use  Riverside veg in his menu

First course- Nigiri Sushi with Hemp Oil and Katsura muki Daikon Radish

Second Course- Sunflower Seed and Brown Rice Risotto, Creamed Mussels and Chowda

Main Course-Seasonal Fresh Fish (and roasted vegetable).Tacos with Fresh Corn Tortillas, Salsa Verde

Dessert- Pasilla Negro Chilli Ice Cream, Frosted Pepitas, Blood Orange Syrup and bacon Ganache

facebook.com/cookwithgrady for more information and to book.

Get in Touch!

This weekly mailing is going to our shareholders, customers, staff and other interested parties. Please opt-out if you’d rather not receive it!  If you have any feedback on your experience as a Riverside customer that will help us improve what we do we’d love to hear from you. If you’d like to share this mailing with friends/family/colleagues we’d like that too! admin@riversidemarketgarden.co.uk

Visit our website www.riversidemarketgarden.co.uk

Like Riverside Market Garden on Facebook

Follow @rmarketgarden on Twitter

warm regards,

Debbie Leigh and all at Riverside Market Garden

Previous post:

Next post: