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Posts from the ‘Food’ Category

Pasta with Kale, Garlic & Chilli

This recipe is borrowed from one of our favourite cookbooks, Veg Everyday by Hugh Fearnley-Whittingstall of River Cottage fame.

It’s a really simple & scrumptious way to use kale. If you haven’t heard of kale before today, well it is a bit of a super-food. Its dietary credentials are considerable: Continue Reading

Beetroot Soup with Feta

Beetroot Soup with Feta

(Serves 4-6)

This dish is so simple, but soooo good! It strikes a brilliant balance between the sweet earthy taste of beetroot and the salty tang of crumbly feta. The tomatoes add acidity and richness. This soup looks amazing with its rich red colour and is suitable either as a starter or main and can be served warm or hot. Raw grated beetroot makes a stylish garnish for the cold version. Thanks to Hugh Fearnley-Whittingstall who presents this recipe in his book “The Original River Cottage Cookbook”. Continue Reading

Jamaican Sweet Potato Pudding

Sweet potatoes are one of the staple crops grown here at Summit. You will find they are available for a good part of the year at our market stall. We love sweet potatoes for their taste, versatility, and because they grow so well in our climate. Sweet potatoes have excellent nutritional value and are high in the following vitamins and minerals: beta-carotene, vitamin A, vitamin B6 and vitamin C; vitamin E, calcium, thiamine, niacin, potassium and copper. They are also a great dource of dietary fibre and protein. They are considered by some sources to be the best vegetable you can eat. Here’s a tasty dessert recipe which uses lots of spuds and is delicious with fresh cream or Greek Yoghurt! Continue Reading

Omlette with Sorrel & Shallots

French Sorrel is a wonderfully tangy and zesty green leafy vegetable. It is an excellent source of Vitamin C, A and Iron. It is also rich in fibre.

It works great with eggs, as in this tasty recipe which comes straight from our kitchen here on the farm! Continue Reading