Ross’s Easy Peasy Courgette Pesto
Courgette glut? Fed up of the sight of them? Use this recipe to hide the offending veg and make a super fast, super tasty, super fresh meal. This recipe makes enough pesto for 6 people.
6 courgettes, ideally around 12 cms long. Don’t use the oversize ones, as they may be too bitter for this recipe.
3 tbs olive oil
1 large clove garlic
handful of fresh basil
1 tbs pine nuts (or use cooked chickpeas as an alternative)
salt & pepper to taste
chilli flakes for dressing
- Roughly chop courgettes – there is no need to cook, salt or drain them.
- Place all ingredients into bowl and whizz together using a hand blender (or put into a blender) – keep the mixture slightly textured
- Test and adjust seasoning to taste.
- Cook up your favourite pasta – I used linguine
- Serve the pasta with a little olive oil mixed through; spoon the pesto on top, garnish with basil and sprinkle with chilli flakes and / or cheese.
- Add a tomato salad and warm crusty ciabatta to make into a main meal.
Courgette & Chocolate Chip Muffins
Adapted from Allrecipes UK
This is a great recipe for using up all those pesky courgettes coming into season now. The ones I used were a drier variety, which meant I needed to add a bit more water to get the right consistency. I also reduced the oil and sugar to make a less sweet muffin.
200g plain flour
100g caster sugar
1 tsp bicarbonate of soda
½ tsp salt
1 egg, lightly beaten
100ml vegetable oil
80ml soya milk
1 tbs lemon juice
200g grated courgette (excess moisture squeezed out)
100g bar of dairy free chilli chocolate (cut into chunks) or choc chips
- Preheat the oven to 180 C/ Gas 4. Grease muffin tins/ line with cases
- Combine flour, sugar, bicarbonate of soda & salt together.
- In a separate container, mix egg, oil, milk, lemon juice & vanilla extract together. Add to dry ingredients and stir until just combined
- Fold in grated courgette & chocolate chips. Consistency should be dropping off spoon, but not runny. Add extra milk or water if mixture is too dry.
- Put mixture in muffin cases and place in oven.
- Cook for 20-25 minutes; cool; eat
Recipes supplied by BHOGG member Jenni.
In addition to the wonderful Sunday sessions at our Weald Plot, we enjoy inviting vulnerable groups and healthy volunteers to our community allotment.
Friday 22 June was a fabulous day when 16 students and teachers came from Hurstpierpoint school and rebuilt some of our beds, moved a large raised bed and reconstructed our large wooden containers that had rotted down with the compost. Thanks especially to Steve and Alan for transporting the wood and clearing the rubbish, and all those who helped on the day Phillipa, Barbara, Pete, Andre and Paul.
If any groups (especially vulnerable groups) would like to come to our community allotment please send us an email email@example.com.
Those long sweet summer days have arrived; we enjoyed one of those on 24 June when we celebrated the summer solstice on the Community Allotment. It was too hot for most people to do any gardening, so chilling out, chatting, drinking Sarah’s cool, homemade, elderflower pressé and the fabulous food prepared by the evergreen Caroline.
Caroline was excellent as ever, working hard and chatting sociably with everyone as she cooked delicious food. It was difficult to find seasonal food on site for cooking in June but Caroline rustled up a feast seemingly out of nothing.
Gorgeous vegetable pakoras and frittatas, garlic bread, salad with nasturtiums and home baked treats were the reward for the hard working gardeners (Jenni and Steve mainly!)on a beautiful summer’s afternoon.
Freshly picked allotment raspberries
Review by Jenni and Alan
Lavender is renowned for its healing properties and is one of the most popular essential oils in aromatherapy. French chemist, Rene-Maurice Gattefosse, who coined the term ‘aromatherapie’ did so after noticing that lavender oil relieved the pain from a serious burn, and a subsequent accelerated the rate of healing. Lavender is also often recommended to help with insomnia.
Lavender comes from the same family as rosemary, and can be used in culinary dishes as well. This is one of my personal favourites – it is easy to make and so tasty.
2-3 T of lavender flowers – freshly cut, chopped
1C icing sugar
3C plain flower (you can swap for gluten-free alternative)
Note: you can use any part of the plant but I like the flowers for the bright flash of purple they add.
Cream butter, sugar and lavender
Mix in flour
Form mixture into a long sausage, wrap in plastic and put the fridge for 20 minutes (this part is really important for good results!).
Once the dough has chilled, cut into 1cm thick slices, place on lightly greased baking tray
Bake in oven for 15-20 minutes 160 (fan) 180 (regular), the shortbread should have a little colour for maximum flavour. Put the kettle on!
We are delighted to have Caroline Whiteman from Brighton & Hove Food Partnership come along and cook for us using fresh ingredients from our community allotment.
Come and enjoy some tasty bites made using seasonal produce grown on the plot. Vegan and gluten free options will be available. Please bring a plate to share as the seasonal cooking will just be a small taster for attendees.
11am at The Weald allotment site. Find us at plots 238 & 239 at the Weald Allotments, Neville Avenue, Hove, BN3 7NA
Here’s a simple, easy and tasty recipe with all of June’s wonderful produce in mind! Thanks to Bhogg Chairperson Jenni for the recipe. I can’t wait to try it out!
Any other seasonal veg
Smoked Peppered Mackerel OR Goat’s Cheese OR smoked tofu /tempeh
Quantities will depend on how many servings you want (and how much produce you have!)
Chop lettuce and radishes into a large salad bowl. Prepare strips of mackerel /cheese /tofu (you can heat these if you prefer).
Shuck peas and broad beans and place in a steamer. Boil the potatoes until they are just off being fully cooked, then place the steamer over the top to finish. Add the potatoes, beans and peas to the bed of lettuce, mix carefully and place your choice of mackerel, cheese or tofu on the salad.
Add olive oil and lemon juice, salt & pepper to taste. Serve with crusty bread and a glass of something chilled!
Our annual Seedling Swap is taking place this year on the Organic Community Allotments at the Weald allotment sites (238 & 239) on Sunday 6th May between 11 am and 12.15pm.
We will then have our own picnic lunch in the peaceful setting of the Community allotment – as ever please bring a delicious contribution! It’s a chance to see our three beautiful community allotments cultivated by over 20 regular volunteers. The seedling swap is for members only, and we need you to bring along any seedlings to swap – any leftovers will be found a good home and bed! Those who have little or nothing to swap should make a donation to BHOGG.
If you need to drop off plants by car, the Weald Allotment site can be located just off the Old Shoreham Road on Weald Avenue, BN3 7JN. Once through the gates turn right and follow the lane East and North to drop off your plants. The lane is too narrow to cope with parking so please park either in the small central car park or outside the site.
In previous years we have had a great time with the chance to chat to over 30 of us. Fingers crossed for glorious weather as well as great company! If there is rain we have a polytunnel to retreat into, where it will be warm and cosy!
A lot of great things have been happening at our Organic Community Allotment this spring. A group of seventeen staff members from INTO marketing department joined us on April 4th, as a day for working in the Community and for Team-building. The photos show some of their hard work that has helped transform the newest of our three allotments.
Every year, INTO helps thousands of young people from around the world to study at a leading university working together with university partners, providing specialist degrees and pathway programmes.
If you would like to get involved come along on Sundays (11am – 1pm). Efforts are rewarded with a share of whatever produce is available and this allotment is very productive. Come and visit!
A great little video from Gabriel – a regular at our Sunday Allotment Sessions. The Team Pollinate Workshop is Sunday 22, 11-1pm at Weald Allotments.
Scientists at the University of Sussex are looking for growers in Brighton & Hove to help them learn more about food grown across the city.
Approximately one fifth of the world’s food is grown in urban areas, yet we know surprisingly little about how it is produced. That’s why citizen-science project, Team PollinATE, is working with growers in Brighton & Hove to collect data on which insects pollinate crops in urban areas, how much food small city growing spaces such as gardens and allotments can provide, and the most common pest control methods used by urban growers. The project has also partnered with scientists in India, who are working with urban growers in Kolkata to collect similar data and give a global view of urban food production.
The project launched in April last year, and already volunteers have collected lots of useful data. After attending a workshop on pollinator identification, throughout the summer of 2017 volunteers conducted quick pollinator counts in their growing spaces (surveying over 17, 000 flowers in total, and spotting 850 insects!), as well as keeping a diary of any pest control methods used. To help us quantify how much food people are producing across the city, some volunteers kept a record of the food they harvested, and by using our handy ‘Garden Shop Calculator’ could find out how much their produce was worth- on average volunteers grew an impressive £425 worth of food last year, with some volunteers ‘saving’ up to £900 by growing their own.
This year the project is open to anyone who grows their own food, be that in an allotment, garden, window box or community growing space. So, if you’d like to learn how to identify bees and other pollinators, why not visit our website and register yourself as a volunteer or come along to our next pollinator workshop at the BHOGG plot (11-1pm, Weald Allotments- all welcome!). You’ll receive a pack with more information on how to participate and monthly updates on the findings.
For more information, visit our website http://www.teampollinate.co.uk or email Team Pollinate co-ordinator, Beth Nicholls firstname.lastname@example.org.