Category Archives: woking

Have Bag Will Pop Up or In!

Pop Up Talks for your Family, School, Business, Workplace.

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These flexible, fun and fairly priced 1.5 – 3 hour sessions include –
– What’s all the Stress About? – ways to teach each other to relax.
– Contented Parenting – a Behavioural Transformation model
– Mind Space in the Work Place – creating space to just BE?
– Yoga & Mindfulness –  how 5 minute movement breaks can create a calm and flexible school/family/workplace community
– Lessons From A Teenager –  lessons FROM teens – giving them a powerful voice
– How to Love What You Do
– Social Media – The Principles of Using Social Media Successfully – the importance of creating who you are, who your network is and understanding edge ranking.
– How to Grow Your Own Vegetables!
& more to suit you.
Why not get a group together and we will come to you?
Pick a day and time from these slots – Monday & Tuesday between 9.30am – 3.00pm,  Wednesdays 6.00pm to 10.00pm and Saturday afternoons 1.00pm – 5.00pm
We can also Pop In and offer one to one sessions for kids, parents, friends, business owners & colleagues.
Please see our meetup group for more scheduled workshops too.

A Sorry Bunch

carrots 4

Recently,  I dug up a really sorry looking bunch of carrots. They were frozen, overcrowded, and had lots of black fly.  With a good peel and chop, they scrubbed up well and I was able to create a tasty lentil and carrot soup.

carrots1

 

 

I used a really simple base ingredient, to which there are numerous herbs that could be added to liven it up, such as cumin, coriander and chilli or mixed italian herbs etc.   I’ve kept it plain so that all the family will enjoy it.

carrots 3

 

Chilli sprinkles and other optional herbs are on the table for them if they fancy a livlier soup.  It also goes nicely with grated cheese.

This year, successional sowings of salad carrots will be properly tucked in and nurtured from mid March, followed by main crop sowings from May.

 

 

Allotment Rascal 
Let me help you sort your crap out
crap

Pale, Pasty and Pathetic? This might just be the tonic you need.

If you are feeling a bit run down, this is a wonderful immune boosting, comforting and connecting chicken stock, a soup for the soul, I think there’s even a book written about it.

stock 2I’ve made it since my children were babies. At the moment, they’ve got chesty coughs and colds and are looking and sounding a bit sorry for themselves.  My daughter,  Ellie asked me if I’d make this, given how fussy she can be about her food she can really surprise me with what she enjoys.  Clearly their bodies tell them what they need, apart from all the sweets.
thyme tea
I used vegetables which we’d recently harvested from our allotment and the carcass from last night’s roast.  It also has lots of thyme in it which is a herb I often use to make a winter tea with, using lemon,  honey, echniacea  and ginger, more here on the health benefits of  thyme

For the stock  to a slow cooker add a roughly chopped carrot, leek, celery stick, quartered onion with skin on, sprigs of fresh thyme, few cloves of garlic, fresh parsley stems and leaves, 2 bay leaves and black pepper.  On top, place an organic cooked chicken carcass, you can break this with your hands or scissors and  squash down gently. pour over cold water to reach about 2 cm below the rim.
stock
Slow cook for 2 hours on high, then skim off the fat and continue to cook for 3 hours on low. (sometimes I just cook for 2 hours).  Then sieve into an new pan ready to use. You can also freeze this into bags and also ice cube trays.

To serve Cook some rice noodles, add leftover torn chicken to the pan of sieved stock heat through for 2 to 3 minutes add the noodles, ladle into bowls and serve with chopped fresh parsley. (I have also added some shitake mushrooms for an extra immune boost)

From Dirty Ood to Spicy Food

Adventures on the Allotment – A Spicy Parsnip Soup

The mutant parsnips I dug at the allotment ground yesterday transformed well into a tasty sweet parsnip soup and uplifted with chilli sprinkles.

soup 3

I’ll be planting parsnip seeds in late February, this time I might sieve the soil, although I rather like the Dr Who Ood features of this one.   Over on my Allotment Facebook page I created a short video about it.

soup 2

Recipe – chopped onion, chopped garlic, a large cube of chopped fresh ginger and a big spoon of garam masala all fried together in coconut oil for about 10 minutes.

To this softened mixture add, 5 peeled and roughly chopped parsnips, a tin of coconut milk,  1.5 litres of vegetable stock and salt & pepper.  Cover and simmer for about 20 minutes until the parsnips are soft.

To serve, season and sprinkle dried chilli flakes over or fresh chilli, eat with crusty bread.

soup

Jane x
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Shake It Up

 Happy New Year’s Revolution

I wrote this post in 2014, still stands (on it’s head)

shake it up

I’m avoiding resolutions, routines and ruts.

If I find myself doing the same thing I am going to get uncomfortable.

I got up to do my ‘usual’ (yawn, how lazzzt year) yoga and meditation but made sure I did in an unusual position, a fresh place and at a new time.

So I am typing with my nose and in a headstand.

And about to drink my tea with a straw.

Shake it up.

This from one of my favourite Rascals

http://chrisbrady.typepad.com/my_weblog/2009/12/new-years-revolution.html?utm_content=buffera2eda&utm_medium=social&utm_source=facebook.com&utm_campaign=buffer
x

From Frozen Beetroot Balls to Borscht

Adventures from Alpha Road Allotment

This week, a frosty allotment harvest has resulted in lots of unexpected recipes being concocted. Today, I brought in my beetroot balls to defrost – a couple were grated and mixed with carrot, salt, pepper, toasted cumin seeds and a splash of red wine vinegar for a raw winter salad whilst the remainder were turned into a borscht served with crusty bread and feta cheese (recipe below)

beetrrot 2

Beetroot in the Frozen Ground

There were many recipes for borscht online so, I combined lots of them as usual to make them fit with the ingredients I had available. The result was a meaty and healthy vegetarian supper, which even the kids enjoyed after a few protests at the start.

Beetroot Soup & Beans

  • Fry 1 chopped onion with a crushed clove of  garlic
  • Put this mixture to one side
  • Gently fry 2 sticks diced celery and 2  diced carrots for about 3 minutes
  • Add 3 diced beetroots, a diced potato, some shredded red or green cabbage if you have some, if you have herbs add either dill, couple sprigs thyme etc about 1.5 litres of beef or veg stock and cook for up to 1 hour.
  • Then add the onion and garlic, 1/2 squeezed lemon  (or red wine vinegar), tin of red kidney beans and 1/2 tin of chopped tomatoes (can use fresh tomatoes here too) and cook for about 15 minutes

Serve with crusty bread, chopped parsley or dill if you have some (i didn’t),  feta or soured cream

beetroot 1

Borscht

I’ll start to sow successional rows of beetroot from around mid March with some fleece over the top to give them a warmer start, will share photos then.

Jane x

PS If you have a favourite borscht recipe I’d love to read it

#IAMBE #RandDialEvent

Disliked by the deer, rabbits, squirrels, pigeons, caterpillars and Ellie – is Kale for you?

Vegetable of the month – Curly KALE 

Of all the brassicas I’ve trialled growing over the years curly Kale is a favourite. Not only because it is so meaty, robust and healthy to eat but it has also for the paskale 2t 12 years survived deer, pigeon, squirrel,  caterpillar attacks and it’s neglectful carers.

Our sandy and dry soil at the Alpha Road Alloment, Woking also provides the perfect conditions for it to grow.   In our early enthusiastic years we grew brussel sprouts, sprouting broccoli, cabbages and more brassicas. However, these need netting, staking, feeding, collars and more and now that we no longer live in walking distance we’ve gone for ease over variety.

kale 3

Today, an excited urge to visit and view the frosty allotment whilst my family slept on resulted in a good hair cut for a frosty and bushy kale plant. Polar beetroot balls and icy leeks were also forked and heaved out of the soil. Visiting my Sicilian neighbours chickens warmed my hands slightly, as we sprinkled them Christmas leftovers and chatted about the weather.

The kale defrosted on the way home and I’ve made a simple made up kale salad –

  • threw away the tough stalks
  • chopped and crushed by hand the leaves to release the fragrance
  • toasted a handful or so of walnuts
  • chopped feta
  • spooned over cider vinegar, olive oil and pepper

kale-1_thumb.jpg

More here on the health benefits of kale

There will be regrowth from the leaves I’ve picked for more trimming soon, and I’ll plant new seeds in the Spring or cheat and buy plug plants from ebay.

To Kale or Not to Kale. #iambe

Jane x