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RECIPES | Living Soil Garden

Seasonal Recipes
recommended by our customers

 

Courgette
 

It first came as a surprise to us when we discovered courgettes are sometimes considered boring vegetables in England.

This is often attributed to their abundance in the summer months, but also to their watery, bland flavour. 
Admittedly, if picked small and eaten raw, boiled or gently sautéed, courgettes are not the most exciting of vegetables.

However, in Mediterranean cooking they are usually picked when they are slightly more mature, and are considered one of the most recognisable ingredients of summer dishes. 

Courgettes' flavour really comes out when they are either roasted, fried or grilled. Below is a fantastic example shared by Laura:

Italian Courgette Gratin

shared by Laura


Line the base of the tray with extra virgin oil, cut the courgettes in thin slices and lay them down with salt, red onion and cherry tomatoes on the top. Sprinkle some bread crumbs and parmesan all over with a tiny bit of oil, salt and pepper. Finally, put the tray in the oven at 200C for 30 minutes.

 

Florence (bulb) Fennel
 

In Italy, where this variety of fennel was originally bred, it is often eaten raw in salads.

Another popular way to serve it is gratin. Its leaves/fronds make fantastic pesto

Fennel Pesto

shared by Flavia, photo by Tracey

Ingredients: 

80g fennel fronds, 120ml olive oil, 80g parmesan (optional), 40g walnuts, 1 garlic glove (optional), salt

Place all the ingredients and half of the oil in a food processor, blend or pulse until all the ingredients are incorporated.
Blend again and slowly pour the rest of the oil until the desired consistency is achieved.

 

Calendula flowers
 

Calendula petals can be used in baking, salads or to make Calendula oil  - which is widely used in herbal medicine for its wound healing and skin protection properties. Calendula tea, made with dried petals has been shown to improve digestion and have antimicrobial properties that can strengthen the immune system. 

Calendula-infused Oil


adapted from Mountain Rose Herbs​

perfect used alone or as an ingredient in salves,
massage oils, lip balms, creams, and lotions. Do not assume internally during pregnancy. Consult a doctor if in doubt.

 

  •  Fill a glass jar 2/3 of the way full with dried calendula flowers.

  • If using fresh calendula, wilt for 12 hours to remove most of the moisture (too much moisture will cause the oil to go rancid) before adding to the jar.

  • Pour olive oil into the jar, making sure to cover the flowers by at least one inch with oil so they will have space to expand.

  • Stir well and cap the jar tightly.

  • Place the jar in a warm, sunny windowsill and shake once or more daily.

  • After 4 to 6 weeks, strain the herbs out using cheesecloth.

  • Pour the infused oil into glass bottles and store in a cool, dark place. 

Beetroot
 

Beetroot is an extremely versatile vegetable root, it comes in different colours and degrees of sweetness and it's available all year round.

We prefer it roasted, at 180C for 30 minutes, but below you can find a few interesting alternatives.

Beetroot & Spring Onion Frittata


shared by Flavia

 

Ingredients: 2-3 medium size beetroots, 3-4 spring onions,
5 eggs, salt, pepper, extra-virgin olive oil
 

 

  • Boil the beetroots for 10 minutes or roast them for 30 minutes (at 180C) and slice them
     

  • Sautée the Spring Onions in a flat pan. Once the onions are browned, add the beetroot. 
     

  • In a deep bowl break the eggs and whisk them vigorously with some parmesan, salt and pepper.
     

  • Pour the egg mix in the pan and fry until it settles. Turn after about 4-5 minutes to cook both sides and make them firm and brown.P
     

  • Turn upside down in a large plate and serve this way up. 

 

Italian Summer Squash
 

This is a variety of squash that originated in the Middle East and whose fruits taste like courgette, are short, chubby and stay tender to a greater size. They have a great texture and are great sautéed with gentle heat or roasted.

Summer Squash boat


shared by Flavia

 

Ingredients: 2-3 medium size beetroots, 3-4 spring onions,
5 eggs, salt, pepper, extra-virgin olive oil
 

 

  • Boil the beetroots for 10 minutes or roast them for 30 minutes (at 180C) and slice them
     

  • Sautée the Spring Onions in a flat pan. Once the onions are browned, add the beetroot. 
     

  • In a deep bowl break the eggs and whisk them vigorously with some parmesan, salt and pepper.
     

  • Pour the egg mix in the pan and fry until it settles. Turn after about 4-5 minutes to cook both sides and make them firm and brown.P
     

  • Turn upside down in a large plate and serve this way up. 

COMING SOON
 

 

Curly Endive (Frisée)
 

Curly Endive is a very popular salad green in Italy, France and the US. It is also a common ingredient in Caesar salads. However, we recommend that you try it steamed or stir-fried. It has a bitter lettuce taste, but when cooked it softens into a sweeter nutty flavour.

Curly Endive with walnuts and raisins


shared by Flavia

Ingredients: 400g of Curly Endive, 1-2 Garlic cloves, raisins, walnuts.


Boil the endive in salted water for 8-10 minutes. 
Drain it and leave it to partially cool. 
Soak the raisins in water for 5 minutes. 
In a pan, sauté some minced garlic in extra virgin olive oil. 
As soon as the garlic is starting to soften, add the endive, walnuts and raisins. 

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Living Soil Garden
Goffin Land, Church Hill
Exeter, EX4 9JL
Contacts
Tel: 07873921397
info@livingsoilgarden.co.uk

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