what we were eating - July 2012

For our shared lunches Richard (AKA the Offgrid Chef) has been regularly bringing in cooked up delights which he cooks outside at his allotment in Wood Green. During the spring we cooked or warmed up food on an open fire at ELL. Gemma continues to bring in experimental recipes made from UK and foraged ingredients. At the moment there's lots of split pea dips and pastry to enjoy. We always have a hand-picked salad. In addition, all volunteers are invited to take a bag of leaves home with them every time they come.

SPRING
Leaves: Yarrow, Land Cress, Giant Red Mustard, Horseradish, Salad Burnet, Chard, Perennial Broccoli, Hops, Violet, Chives, Siberian Purslane, Red Veined Sorrel, Everlasting Onion, Tree Onion.
Flowers: Honesty, Violet, Chives, Sage.

SUMMER
Leaves: Polish Sorrel, Marguerite, Perennial Rocket, Ice Plant, Horseradish, Lime (Tilia), Sweet Cicetly, Marjoram, Caucasian Spinach, Fennel, Oxalis, Mint, Lemon Balm, Mallow.
Flowers: Mallow, Turkish Rocket, Rose, Salsify, Calendula.
Fruits: Strawberries, Blackcurrants.

We are looking forward to Nasturtium, Day Lilies and even more berries...

WHAT WE NEED TO DO NEXT is ramp up the cooking side of things, with the help of our friends from The People's Kitchen. They are keen to come on site every other week, initially, and get cooking with food from local supermarkets that would otherwise be wasted. The People's Kitchen already operates successfully at Passing Clouds in Dalston (weekly) and at a site in Brixton.