FLOWER POT KITCHEN: SMALL HOLDERS SELF SUFFICIENT SUNDAY ROAST DINNER

14 Sept 2014

SMALL HOLDERS SELF SUFFICIENT SUNDAY ROAST DINNER

The passion and soul satisfying honest feeling of wondering down you garden and picking all your food for your totally self sufficient dinners is a glorious gift for all the growing, watering and nurturing of your vegetable beds. Walking out my door down my path and padding barefoot threw the grass to root around the vegetable beds for the best carrots, beetroots, leeks and marrows, then ambling off to the stored hessian sacks for this years potatos and short wonder into the orchard to pick a couple of apples for the apple sauce and for pudding to go with the plums and blackberries from the garden hedge then finally a loin of pork from last years pigs from the freezer along with a cube of home rendered lard completes the wholesome free garden shopping. This Sunday dinner was worthy of a champagne toast.

Gorgeous home reared roasted loin of pork with roasted beetroots, potatos, yellow and orange carrots, marrow, leek and courgettes. Served with garden apple sauce and bone stock gravy. The wonderful wholesome clean feeling every mouthful delivers elevates this humble simple roast dinner to a higher plane.

My home vegetable beds, so far we are completely self sufficient all year through with onions, carrots, chillies, tomato sauce and pasatta, beetroot, parsnips, leeks, corn, fennel, celery, herbs, apples, blackberries and plums. Seasonal only for cabbage, courgettes, squashes, salad, spring onions, radishes, tomatoes and herbs.

Love the garden encroaching on my front door step, growing extra pots of vegetables and salads on the door step brings my garden closer to my kitchen and brings a smile to my face every time I go in

or out.

Our wonderful hens, these ladies give us beautufil eggs and supply us with unlimited amusement everyday with their individual personalities and characters.

Sunday roast vegetables

No matter how small your garden is you can grow something, even if you grow your own chillies, spring onions and salad for the summer you are not only making a difference on the environment but in yourself too, home grown vegetables taste so much better and I like to think have more nutrients, no chemicals and bring a smile to your plate.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.