I worked with award winning photographer Lisa Barber to make and photograph the cake. We tried the gluten free option and it was so delicious. I hope you enjoy it as much as we did.
3 medium beetroot, cooked, skinned and coarsly grated
250g plain flour
1 1/2 tsp bicarbonate of soda
1/4 tsp salt
3 large eggs
1/4 tsp vanilla
250ml vegetable oil
50g cocoa powder
For gluten free option:
Substitute gluten free flour mix. Add 1tsp baking powder, 1tsp bicarbonate soda, 1/2 cup pureed apple, 1tsp cider vinegar.
Preheat oven to 180C; grease 13×9 inch pan.
Sift flour, baking soda & salt together in a bowl.
Beat sugar, eggs, vanilla & oil until smooth. Add beetroot & cocoa power and beat until combined well.
Add flour mixture and mix until just combined.
Pour batter into pan, smooth top. Bake in middle of oven for around 35 mins (it may take longer, depending on oven type).
Lisa Barber, is an award-winning food and portrait photographer. She has photographed some of the world’s most famous chefs, and shot the images for Brighton-based Terre a Terre’s cookbook, and David Everitt-Mathias’ cookbooks Divine Chocolate, Essence, Dessert & Beyond Essence. She has an organic allotment in South London. For more information visit her website.
Recipe was supplied by Jenni.
Oh what fun we had foraging in the forest with Vera! But as over-picking has now fungally impoverished many areas we mostly refrained from gathering them to eat. It wasn’t just about the fungi; lots of common weeds like nettles and ground elder are amazingly nutritious in spring and autumn, in particular the fresh young growth of the top 6 leaves.
We learned about the symbiotic relationship between many aspects of the environment with special focus on how saprophytic fungi help to break down dead wood, mycorrhizal fungi help to feed trees by extending their root systems and making minerals available to the host plant, whilst parasitic fungi (like the almost edible honey fungus) actively kill trees.
Vera encouraged us to only pick well under 50% of those that were plentiful and easy to identify. We had a great turnout on a pleasant autumn day and had a lovely walk in the woods with friends old and new.
NOTE: Do not handle, pick or eat any fungi unless you have sufficient training from an expert to do so. Some fungi are poisonous, even if touched. If in doubt, do not pick.
For more information about Vera and the Brighton Food Partnership click here.
Photos courtesy of Bhogg member Coco
BHOGG’s Urban Gardening group at the Phoenix Community Centre is getting involved with this community celebration. The event is the culmination of the ‘Maps and Lives’ exhibition showing 11th November to 3rd December 2017 (Wed – Sun 11am – 5pm). The celebration will be held in the gallery, in the community centre and on the streets in between.
This will be free to organic group members & local residents; £3 donation non-members
Phoenix Art Gallery and at Phoenix Community Centre, 2 Phoenix Place, Brighton, BN2 9ND.
We had a fruitful summer at the allotment. A bumper harvest meant that we were able to pick and donate over a ton of local, organic apples to Fareshare, who distribute food to vulnerable groups in Sussex. A vital organisation ideally suited to distributing gluts of produce.
Nikki with Apples on their way to Fareshare
Alan with heritage organic apples ranging from Ashmead’s Kernel to Rosemary Russet.
The lavender harvest
We were delighted to welcome our newest member Ivy!
Our summer culminated with the autumn equinox picnic. Delicious delights from our summer harvest plus, of course, Barbara’s amazing baking (every week she brings something incredible for us to eat!).
Every Sunday our Organic Community Allotment welcomes new visitors between 11 and 1 pm.
Phoenix Community Centre, Thursday 16th November, 7pm-9pm
Scientists from the University of Sussex will be talking about how pollinating insects are vital to the production of many of the foods we grow in our gardens and allotments. Team Pollinate are looking for allotment growers in Brighton & Hove to volunteer to become ‘Citizen Scientists‘ and help us learn more about which insects are pollinating the food we grow. The data will help scientists understand more about pollinator behaviour and how best to protect these important insects.
Events are free to members, £3 donation to non-members
Meet at Phoenix Community Centre, 2 Phoenix Place, Brighton, BN2 9ND.
Pumpkins are so versatile – sweet or savory dishes aplenty. Here is a delicious biscuit recipe – perfect alternative to sweets for Halloween!
1 large egg
250ml pumpkin pulp (boil 1 inch cubes until tender and strain well)
1 tsp grated citrus peel
1 tsp ground cinnamon
8oz plain flour
½ tsp salt
1 tsp baking soda
Preheat oven to 350F/180C, oil or line a large baking sheet.
Beat butter, sugar & egg together then add pumpkin, peel & spices, and beat.
Add flour, salt & baking soda to the pumpkin mix and blend.
Drop tablespoon sized batter onto baking sheet. Bake until golden brown and firm to touch (around 20-25mins).