from field TO PLATE
FOR MOST GROWERS THE HUNGRY GAP IS ON THE HORIZON SO IT’S TIME TO PUT THE LAST OF THOSE WINTER VEGGIES TO GOOD USE… TOM SMART
T
he Hungry Gap stands as the period at the beginning of spring when little or no fresh produce is available from our fields. As the days get longer and warmer the
overwintered vegetables begin to run up to flower rendering them unfit for consumption, while the first of the new season's delights are not yet ready to harvest.
For those of us not lucky enough to own a heated tunnel or prepared enough to have planted crops specifically designed for this period, such as the aptly named ‘Hungry Gap’ Kale variety, this period needs planning for well in advance. In January and February, providing the frosts are not too hard, there should still be an ample variety of vegetables to store for those early spring days. Maincrop potatoes can still be dug and stored but be careful with temperature as they will begin to sprout as the weather warms, while you will find most other January and February harvests difficult to store. Do not be alarmed at the thought of a lack of fresh produce as the best way to tackle this period and make sure you have nutrition in abundance is to get busy in the kitchen throughout January and February, truly embracing your inner chef. Make double portions at each and every mealtime, putting the excess in the freezer to be used when the fields are not providing.
Not only will this provide you with meals aplenty over the coming months but it will also mean that there is little or
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no fuss to meal preparation during the Hungry Gap, leaving you free to enjoy the onset of Spring in all its glory. On the whole casseroles, stews and soups are all ideal to freeze, meaning these should be whipped up on mass over the next six weeks, stored, and consumed when required.
Curried parsnip soup is a favourite in my household. When I first tried curried parsnip soup I did so in a restaurant and it was ordered purely out of curiosity, not because I was expecting to enjoy it. The prospect of such a sweet vegetable blended with mild heat and a delicate
“For me, in these so called hungry times you simply cannot beat a nice chunky winter vegetable stew with good crusty bread”
combination of spices was not something I expected to find pleasing to the palate, but how wrong I was. The curry spices compliment the sweetness of the parsnip perfectly, so much so that they almost seem like they were made for each other and this is now a common winter dish whipped up in my kitchen. My tips when making would be that ordinary curry powder will work fine if you are not so in tune with your Asian spices (like myself), a drop of cream will provide depth of flavour and the parsnips are best blended after being roasted so as to release the true sweetness of the flesh.
When it comes to stews and casseroles,
like soup there are very few boundaries when it comes to ingredients but my advice would be to think hearty and wholesome to provide warmth on consumption. For me, in these so called hungry times, you simply cannot beat a nice chunky winter vegetable stew with good crusty bread. Don’t be afraid to use pretty much any vegetable you can find in your garden and enjoy the rich earthy flavours the last of the roots provide, for it will be a little time
before the Spring arrives and a lighter offering makes its way to the kitchen.
PAPRIKA BRAISED CHICKPEAS WITH KALE
This thick vegetarian stew can also be eaten with smoked paprika replacing 1 tsp of sweet paprika and a rouille or spicy garlic mayonnaise dolloped over the hot stew at the end.
Serves 6
500g dried chickpeas, soaked overnight, rinsed and drained
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