Eat Your Veg HQ #News #Summer
September 9, 2015
I feel like I start every blog post with an apology these days, yet again it’s been weeks since my last posting, sorry folks. Despite my good intentions to get firmly back on the bloggie block over the hols I wound up inordinately busy. Kids, holidays and my new Fressh @ Eat Your Veg venture took over. Plus the getting up to date of my accounts, yawn, and a couple of interesting family cookery events in Ross on Wye. All in all it was the quickest seven weeks of school holidays EVER.
First and foremost my brand new street food venture, Fressh @ Eat Your Veg, has FINALLY lifted off the ground, yippee. On Friday 14th August, which also so happened to be the wettest and wildest day of the summer thus far, I had a trial run in Hereford outdoor market. Despite the downpours somehow or other I managed to do a smidgeon better than break even and loved every second of it, muchos relief on both fronts. Here’s a few pics of the day:
As of this week I’m planning on a regular Friday stall, plus the first Saturday of the month producers markets. A seasonally changing menu every week, they’ll always be a meaty and a veggie option, sides of salads and dressed veggies plus a healthier cake or pud. This was August’s launch menu but on Friday I’m selling hot Pulled Pork Flatbread Wraps with a Cider Teriyaki Sauce, Seasonal Slaw and Rocket; flatbreads from Rocket Cafe and pork from Neil Powells. My very own creation of a Hereford Homity Pie (which sold out on launch day), made with potatoes, onions, homegrown rainbow chard and Hereford Hop Cheese, all encased in a part wholemeal & poppy seed shortcrust. There’s also Salad Boxes with a choice of my Seasonal Veggie Slaw in a Yogurt Dressing, Herby Giant Couscous with Feta, Spinach & Lemon, Spicy Carrots, French Beans & Rocket or Puy Lentils & Freekeh with Roasted Summer Veggies. And finally for a sweet treat, Blackberry & Apple Crumble Topped Muffins. All veggies supplied by Herefordshire veg bag delivery scheme Growing Local is Going Local.
Over the Summer I was delighted to run a couple of Family Cookery Events at Tudorville & District Community Centre in Ross on Wye. Local children came along for a morning of cooking fun with a parent, grandparent or in one case a great-grandmother. We cooked lunch together before sitting down to eat our wares. Meatballs in a Hidden Veggie Tommie Sauce was on the menu for the first event, followed by Fruit Kebabs with a Greek Yogurt & Honey Dipping Sauce. At the second event we made a Chicken & Veggie Stir Fry and oodles of Magically Instant Fruity Ice Cream which went down a storm with the children.
The garden came on fairly well over the summer, though the brassicas took more than a little hit from an army of caterpillars. Make that five armies. Literally thousands moved in whilst we were away in Mallorca nibbling to the stems all my kale, brussels, calabrese and PSB. Much to Jacques delight and my dismay. The tommies are now finally coming good, as are the carrots and rainbow chard. Earlier in the season the shallots were lifted and we were happily inundated for a while with peas.
As well as a magical family hol in Mallorca last week visiting my brother Jules who fortunately for us so happens to live on the sunny Isle, we had a fab few, and surprisingly hot, days camping at Oxwich Bay on the Gower Peninsula in Wales. Back in July I escaped childfree for eight days to Istanbul. To visit my no less than awesome, brave and inspiring friend Debbie who was having an alternative course of chemotherapy treatment at a clinic there. I also managed put on over half a stone sampling the gastronomic delights the wondrous city had to offer. From heavenly (and exceedingly naughty) borek (stuffed and rolled puff or filo pastries) and pide (oblong Turkish pizzas) to marvelous mezes, kebaps, grilled fish and mackerel sarnies. Halva, baklava and plenty of delish fresh fruits too. All of which was fantastic research for my Fressh stall of course, and I couldn’t resist coming home with half a case of spices from the spice markets, plus glorious pomegranate molasses and olive oils.
Well that’s it for this news round up. Next one I’ll tell you about my after school cook clubs that will shortly be back running again. And I won’t be leaving it so long before the next post this time. Truly!