SEASONAL
Andy Dibben THE COMMUNITY FARM
Our harvest festival saw over 300 people visit the farm, including a number of young families that had never been here before. It was a great atmosphere with cooking demonstrations, farm tours and a salad competition for the under 12s judged by Helen Browning of the Soil Association. So, as we head into autumn we have been presented with a smaller crop to harvest than normal. We lost our entire squash crop, so will be ensuring that all parsnips, celeriac and leeks are harvested by the end of October. These will be put straight into storage so that they can be used in our veg boxes over the winter months. We will also be using the period to tackle other necessary jobs on the farm such as trying to get rid of the couch grass, a real problem for us, which the pigs do their upmostto tackle first! We will also be putting up deer fencing to protect future crops, as they have a taste for the hearts of our lettuces, which obviously then means we can't sell them! A good deal of attention will then be paid to the soil over the next few months, building the fertility to ensure good crops next year. This is such a vital process, as if you don't have good soil you don't have good crops. Through the coming months we will still be delivering our organic veg boxes throughout Bristol, Bath and the Chew Valley so for more details go to
www.thecommunityfarm.co.uk .
ROAST SHALLOTS WITH PENNONI REGATI, CHARGRILLED BUTTERNUT SQUASH
AND PUMPKIN SEEDS Serves 4
Chef Paul Collins says: ‘Roast Shallots with Pennoni Regati, Chargrilled Butternut Squash and Pumpkin Seeds’, we say: ‘Shallot, squash penne’.
1 small butternut squash Olive oil 20 small round shallots 300g pennoni regati or penne pasta
50g pumpkin seeds 1 chilli 6 tablespoons water Knob of butter 1 sprig of rosemary, chopped Parmesan cheese Rocket, for dressing 1 Peel and cut the squash into 1 inch cubes or similar sized pieces. Season the squash with salt and pepper.
Drizzle over a little olive oil then sauté for 5 minutes in a non-stick hot pan until coloured on the outside.
2 Peel the shallots and add to the squash in the non-stick pan. When they are both cooked remove from the pan and set aside on a plate lined with kitchen paper.
3 Cook the pasta in a large pan of boiling salted water. When cooked drain.
4 Toast the pumpkin seeds in the oven at 180°c for 5 minutes.
5 Add a quarter of the cooked squash with the chilli and the water to the same pan as the shallots were in and cook a little bit more until it almost starts to break down. Add a knob of butter as this will form the sauce.
6 Add the chopped rosemary, mix and then add the cooked squash and the shallots. Then mix in the hot cooked pasta.
7 Check the seasoning and serve in hot bowls. Grate or shave over the parmesan, and finish with fresh rocket leaves and a little olive oil.
Recipe devised by Chef Paul Collins
UKshallot.com
36 | THE WESTCOUNTRY FOODLOVER
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