We are Fledgetarians!
Firstly, let’s make one thing clear we are meat eaters and we love eating meat. However, this is conditional upon provenance and high welfare standards as well as being as local as possible.
Having said that, we believe that vegetables should not just be an afterthought or a boring accompaniment to the meat dish. Instead the vegetables should be treated with the same degree of respect and care.
A great vegetable dish is worthy of equal billing as the meat or indeed fish dish. We try to grow as much of our produce ourselves in the fledge garden, ensuring no food, miles, no pesticides, and the most seasonal dishes prepared for you.
Each month we are going to be highlighting the most seasonal vegetable grown in our garden, showcasing its versatility, how best to make the most of it in multiple dishes, and any opportunities to pickle, preserve or cure any surplus produce ensuring little or no food waste. Here at fledge we call it seasonal eating.
October is a fantastic month for many vegetables, including many favourites such as potatoes parsnips cauliflower, beetroot, peas, spinach, onions, and chard, and of course, my personal favourite, the sweetheart cabbage. I like to quarter and core mine, then liberally, painting it in miso paste and grilling it until it’s beautifully charred, before sprinkling it with black and white sesame seeds.
However, there can only be one contender this month, and of course it has to be the pumpkin. It’s a much maligned vegetable, normally the preserve of the amateur carvers, but there are many uses for this potential behemoth of a veg.
Pumpkin soup is a favourite of mine, especially when the flesh is roasted before adding to vegetable stock, a touch of Cumin and chilli and a dash of cream. Don’t forget to roast the pumpkin seeds before sprinkling liberally on the soup before serving with crusty bread and salted butter.
How about pumpkin and chickpea falafels, or pumpkin and feta empanadas. Why not add some to a frittata along with a few fresh peas and courgettes. For for those with a sweet tooth, I suggest a pumpkin and honey cheesecake, served with a pumpkin seed brittle, so no part of the pumpkin goes to waste.
Finally, you can freeze all of your leftover pumpkin, just peel and dice the flesh, not forgetting to roast the seeds sprinkle liberally with smoked paprika, a little salt and store in an airtight jar to be sprinkled over warm, roasted vegetable salad with pomegranate molasses, or just for some late night snacking.
Happy Halloween!
Darren Phillips, 31/10/23
