SAVOUR & SIP
FIELD DAY
CAMBRIDGE APPLE DAY 23 October The Botanic Garden Apple Day is back better than ever, with tastings, live music and apple-based activities. TRINITY ORCHARDS APPLE HARVEST 16 October In exchange for your harvesting help at this heritage orchard, take home 10kg of apples and a bottle of heritage apple juice blend – you can even taste this straight off the press. BLACK GROVE FAMILY HARVESTING 4 October, 1 November Get stuck in at this family farm to create a delicious farm-to-table feast. ANNA’S FLOWER FARM Keep an eye on our favourite flower farm this month for a ‘Blooming Conversations’ morning on the plots and a ‘Soil & Soul Session’ walk. COFARM’S THIRD BIRTHDAY 16 October Celebrating both World Food Day and three years of this inspiring social enterprise, a community feast will be held on Coldham’s Common. BURWASH MANOR APPLE DAY 8 October This farm shop will be holding its own apple day to raise money for The Sick Children’s Trust. SOME DELICIOUS FOODIE DATES FOR YOUR DIARY THIS MONTH
BURY LANE’S GERMAN PLUM CRUMBLE CAKE
From pick-your-own pumpkins to a freshly refurbished cafe and farm shop bedecked with food hall and cellar – stuffed full of delicious goodies from East Anglian suppliers – this spot should be your port of call for all things food. To create Bury Lane’s tangy plum crumble cake, mix one egg, 50g self-raising flour, 50g caster sugar and 50g soft margarine. Spread into a greased and lined 18-23cm cake tin and scatter across 800g washed and stoned plums. Rub together 50g plain flour, 50g demerara sugar, 25g soft margarine, half a teaspoon almond essence and half a teaspoon vanilla essence, before sprinkling over the fruit. Bake at 160°C for about 50 minutes until the fruit starts to bubble through.
TRISTAN WELCH’ S FIDGET PIE
Flourish Produce is thriving, with a new farm shop and cafe opening in October. The shop is bursting with seasonal and lesser-known vegetables, herbs, fruit and flowers. Manager at Flourish Produce, Lughan Carr, has the perfect recipe for autumn: roast one halved kuri or onion squash cut side up at 200°C with one crushed garlic glove, two tablespoons of olive oil and half a teaspoon of salt for 30-40 minutes. Blanch 2kg spinach, drain well and roughly chop. Fry a thinly sliced garlic clove in three tablespoons of oil for two minutes, add one teaspoon of crushed fennel seeds and a pinch of chilli flakes. Add the chopped spinach, seasoning well and cook for five minutes. Stuff the squash halves with spinach and grate over 150g pecorino, placing back in the oven until melted. FLOURISH FARM’S ROAST ONION SQUASH
One of the specialties of Tristan Welch, top chef at Parker’s Tavern, is apples and bacon cooked tucked under pastry. “What we do is take bacon and combine it with a sausage meat mix, add roasted apples and bake it in a hot water crust – finally glazed with roasted apples.” The farm shop is bursting with veg, herbs and fruit
CAMBSEDITION.CO.UK OCTOBER 2022 57
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