recipes and blog

what it means to grow

February 5, 2020

As our hands push into soil, magic happens.

Some deep inner primordial voice pushes its way up to the surface the deeper our hands move down. It’s a voice that carries a message of place, or belonging; of home. Soil represents a deep connection to where we are, and engaging with it allows the very fibre of our being to send strong roots down into the dark earth while also finding the way up into the ethers to complete the circle.

Growing created a medium for this soil connection every day. More than the food we raise and harvest, growing first and foremost creates a bond with the most basic aspect of living; the ground we stand upon. We lose ourselves in the pursuits of growing – whether for beauty or for food. Our mind empties, and we find practice and peace in the work. Growing connects us to the cycles of the year, to the elements in all of their glories whether they burn our skin, soak us through, or chill us to the very bone. We learn from the plants, how to nourish them as much as they will in time come to feed us.

With an acre or a single plant pot, bringing growing into our practice soothes the soul and smooths out our edges in a way nothing else can, while also removing us – seedling by seedling – from the clutches of monocrop multinationals; by growing we hand ourselves back the power over what we put in our bodies as well as the shape of the footprint we leave on our world.

So grow. Grow something; grow anything. Feel the immense pleasure as you raise it, tend to it, and then bring it to your plate. 

Eaten, food we’ve grown ourselves satisfies in more ways than one.

If you like this, you’ll love our Field to Fork 5 day retreats! There are two in 2020: May and September.

January 27, 2020

Sticky

hare & crow feasts: September fungi

January 26, 2020

Hare and Crow Feasts’ are held at an off-grid location in the heart of the Tamar Valley AONB.

On the first Saturday of the month, we host a meal lovingly prepared with ingredients grown right here on the vegetable plot, foraged from our land, and from nearby local producers. Each menu is revealed in full closer to the day to allow for seasonal abundance and availability.

September sees the sixth and final event of 2020, and will include several dishes over seven courses, lovingly crafted by your chefs Jo and Kate, otherwise known and the Hare and the Crow.

All our meals are infused with flavour as well as vital, nourishing ingredients. We also like to highlight and explore the folklore, medicinal and nutritional superpowers of one particular wild ingredient as a ‘special guest’; so you will leave not only nourished and fed after an evening of great food and company, but also with the confidence to introduce new wild plant to take forward into your life.

There will be a multitude of guests of honour at September’s Hare and Crow Feast, because the Autumn will be giving us her best wild bounty in the form of fungi.

More than a meal, your ticket to our table is as much about our mission to demonstrate the importance of choosing ingredients produced and sourced in ways that care for our world as it is about the dining itself. We leave a gentle footprint, and we hope to inspire you to do the same.

£65 per head for at least seven lavish courses (probably more because we just can’t help ourselves). 12 tickets maximum. Bookings in advance. Message us for more details and to book. BYOB, and we encourage you to contact your fellow diners via the event page to arrange car shares.

* we go ahead whatever the weather. The meal is held inside our field kitchen, and the walk down the track is dark so bring a torch.
** please let us know any dietary requirements on booking.

hare & crow feasts: August blackberries and chanterelles.

January 26, 2020

Hare and Crow Feasts’ are held at an off grid location in the heart of the Tamar Valley AONB.

On the first Saturday of the month, we host a meal lovingly prepared with ingredients grown right here on the vegetable plot, foraged from our land, and from nearby local producers. Each menu is revealed in full closer to the day to allow for seasonal abundance and availability.

August sees the fifth event of 2020, and will include and extravagant spread of dishes over at least seven courses, lovingly crafted by your chefs Jo and Kate, otherwise known and the Hare and the Crow.

All our meals are infused with flavour as well as vital, nourishing ingredients. We also like to highlight and explore the folklore, medicinal and nutritional superpowers of one particular wild ingredient as a ‘special guest’; so you will leave not only nourished and fed after an evening of great food and company, but also with the confidence to introduce new wild plant to take forward into your life.

There will be two irresistible guests of honour at August’s lavish Hare and Crow Feast: blackberries and chanterelles, because we love them both and couldn’t decide between them.

More than a meal, your ticket to our table is as much about our mission to demonstrate the importance of choosing ingredients produced and sourced in ways that care for our world as it is about the dining itself. We leave a gentle footprint, and we hope to inspire you to do the same.

£65 per head for seven courses (probably more because we just cannot help ourselves). 12 tickets maximum. Bookings in advance. Message us for more details and to book. BYOB, and we encourage you to contact your fellow diners via the event page to arrange car shares.

* we go ahead whatever the weather. The meal is held inside our field kitchen, and the walk down the track is dark so bring a torch.
** please let us know any dietary requirements on booking.

hare & crow feast nights: July – roses and strawberries

January 26, 2020

Hare and Crow Feasts’ are held at an off grid location in the heart of the Tamar Valley AONB.

On the first Saturday of the month, we host a meal lovingly prepared with ingredients grown right here on the vegetable plot, foraged from our land, and from nearby local producers. Each menu is revealed in full closer to the day to allow for seasonal abundance and availability.

July sees the fourth event of 2020, and will include several dishes over three courses, lovingly crafted by your chefs Jo and Kate, otherwise known and the Hare and the Crow.

All our meals are infused with flavour as well as vital, nourishing ingredients. We also like to highlight and explore the folklore, medicinal and nutritional superpowers of one particular wild ingredient as a ‘special guest’; so you will leave not only nourished and fed after an evening of great food and company, but also with the confidence to introduce new wild plant to take forward into your life.

There will be two irresistible guests of honour at July’s Hare and Crow Feast: roses and strawberries, because we love them both and couldn’t decide.

More than a meal, your ticket to our table is as much about our mission to demonstrate the importance of choosing ingredients produced and sourced in ways that care for our world as it is about the dining itself. We leave a gentle footprint, and we hope to inspire you to do the same.

£35 per head for three lavish courses. 12 tickets maximum. Bookings in advance. Message us for more details and to book. BYOB, and we encourage you to contact your fellow diners via the event page to arrange car shares.

* we go ahead whatever the weather. The meal is held inside our field kitchen, and the walk down the track is dark so bring a torch.
** please let us know any dietary requirements on booking.

hare & crow feasts – June ‘Elder’

January 26, 2020

Hare and Crow Feasts are held at an off grid location in the heart of the Tamar Valley AONB.

On the first Saturday of the month, we host a meal lovingly prepared with ingredients grown right here on the vegetable plot, foraged from our land, and from nearby local producers. Each menu is revealed in full closer to the day to allow for seasonal abundance and availability.

June sees the third event of 2020, and will include a lavish array of dishes over at least seven courses, lovingly crafted by your chefs Jo and Kate, otherwise known and the Hare and the Crow.

All our meals are infused with flavour as well as vital, nourishing ingredients. We also like to highlight and explore the folklore, medicinal and nutritional superpowers of one particular wild ingredient as a ‘special guest’; so you will leave not only nourished and fed after an evening of great food and company, but also with the confidence to introduce new wild plant to take forward into your life.

Guest of honour at June’s Hare and Crow Feast will be the wise Elder; steeped in mystery and superstition.

More than a meal, your ticket to our table is as much about our mission to demonstrate the importance of choosing ingredients produced and sourced in ways that care for our world as it is about the dining itself. We leave a gentle footprint, and we hope to inspire you to do the same.

£65 per head for seven courses (probably more, because we just can’t help ourselves). 12 tickets maximum. Bookings in advance. Message us for more details and to book. BYOB, and we encourage you to contact your fellow diners via the event page to arrange car shares.

* we go ahead whatever the weather. The meal is held inside our field kitchen, and the walk down the track is dark so bring a torch.
** please let us know any dietary requirements on booking.

hare & crow feasts: April ramsons

January 26, 2020

Hare and Crow Feasts’ are held at an off grid location in the heart of the Tamar Valley AONB.

On the first Saturday of the month, we host a meal lovingly prepared with ingredients grown right here on the vegetable plot, foraged from our land, and from nearby local producers. Each menu is revealed in full closer to the day to allow for seasonal abundance and availability.

**April sees the first event of 2020, and will include several dishes over three courses, lovingly crafted by your chefs Jo and Kate, otherwise known and the Hare and the Crow**

All our meals are infused both with flavour and vital, nourishing ingredients. We also like to highlight and explore the folklore, medicinal and nutritional superpowers of one particular wild ingredient as a ‘special guest’; so you will leave not only nourished and fed after an evening of great food and company, but also with the confidence to introduce a new wild plant to take forward into your life.

Guest of honour at April’s Hare and Crow Feast will be the strong and mighty ‘Ramsons’, or bear garlic.

More than a meal, your ticket to our table is as much about our mission to demonstrate the importance of choosing ingredients produced and sourced in ways that care for our world as it is about the dining itself. We leave a gentle footprint, and we hope to inspire you to do the same.

£35 per head for three lavish courses. 12 tickets maximum. Bookings in advance. Message us for more details and to book. BYOB, and we encourage you to contact your fellow diners via the event page to arrange car shares.

* we go ahead whatever the weather. The meal is held inside our field kitchen, and the walk down the track is unlit so bring a torch.
** please let us know any dietary requirements on booking.

hare & crow feasts: May – Hawthorn Queen of the May

January 26, 2020

Hare and Crow Feasts are held at an off grid location in the heart of the Tamar Valley AONB.

On the first Saturday of the month, we host a meal lovingly prepared with ingredients grown right here on the vegetable plot, foraged from our land, and from nearby local producers. Each menu is revealed in full closer to the day to allow for seasonal abundance and availability.

May sees the second event of 2020, and will include several dishes over at least seven courses, lovingly crafted by your chefs Jo and Kate, otherwise known and the Hare and the Crow.

All our meals are infused with flavour as well as vital, nourishing ingredients. We also like to highlight and explore the folklore, medicinal and nutritional superpowers of one particular wild ingredient as a ‘special guest’; so you will leave not only nourished and fed after an evening of great food and company, but also with the confidence to introduce new wild plant to take forward into your life.

Guest of honour at May’s Hare and Crow Feast will be the Hawthorn; Queen of the May.

More than a meal, your ticket to our table is as much about our mission to demonstrate the importance of choosing ingredients produced and sourced in ways that care for our world as it is about the dining itself. We leave a gentle footprint, and we hope to inspire you to do the same.

£65 per head for 7 lavish courses (and probably more; we just can’t help ourselves). 12 tickets maximum. Bookings in advance. Message us for more details and to book. BYOB, and we encourage you to contact your fellow diners via the event page to arrange car shares.

* we go ahead whatever the weather. The meal is held inside our field kitchen, and the walk down the track is dark so bring a torch.
** please let us know any dietary requirements on booking.

Linseed tea

January 25, 2020

Recipe for linseed tea

* Use 2 tablespoons of golden linseeds to 1 pint of water.
* Add both to a saucepan and bring to the boil – be careful here as once the seeds reach boiling point the brew can easily boil over.
* Turn off the heat, cover and leave to soak overnight or around 12 hours.
* The second stage of preparing the tea is to bring the linseeds back to the boil, then reduce to a gentle simmer and cook for approx 50 minutes to 1 hour.
* Strain and discard the linseeds.
* Your tea is now ready – if the liquid feels too thick simply add more water.

It is important that the infusion is not too thick and gloopy, if so then simply add more water. 

We love it when intuitive cooking takes things a step forward; one variation on this tea, created by one of the participants on our Going Deeper Retreat was the addition of cinnamon stick and orange peel. Add these in to the second brewing stage.

Connect

January 25, 2020

Our connection to others and to the world we live in is always there.

We may lose our feel of it, or shut ourselves away and cut ourselves off. Or we may believe ourselves to be severed by circumstances outside of our control.

Yet still, the connection is there. We simply need to chose to turn our heads, our eyes, our ears and our hearts to rekindle and experience it; to grab a hold of what was always there, all along.

Through this connection health and vitality comes surging through us. The thinnest of threads that ties us to nature and the world all around us thickens and strengthens the more we tune in and hold on to it. All. We need is to turn our face to the sun; or the rain. Feel the wind lift our hair. Pluck some wild thing for our plate or teapot. Rub the scent of a bush into our fingers and raise them to our nose.

Everyday, make space for small acts in relationship with our world, and – like steps in a staircase – each act raises us up into the full community of our lives.

Not one, but many. Not alone, but belonging.