IN SEASON
The crops are looking well for winter
SHILLINGFORD ORGANICS’ MARTYN BRAGG TELLS US WHAT TO LOOK OUT FOR…
January is the month when plants grow the slowest, if at all. However, there is still a lot of produce available, even if not the abundant variety of the summer and autumn. The autumn of 2013 was amazing for growth
and the crops are looking well for the winter. In the fi eld in January we will have cabbages; savoy, January king, green and white along with red cabbage. We have red Russian, hungry gap, curly green and Italian black kales. The caulifl owers this year have massive frames and usually, if the weather is slightly mild, some varieties will curl up in January. We grow a large area of early varieties of sprouting broccoli so there is always a little coming through even in cold weather. The other main brassica crop is Swede which have done extremely well this year and Brussel sprouts, which are still good right into February. Leeks are the other main winter crop and we over-winter parsnips in the fi eld. In store we have potatoes, squash, carrots,
onions, shallots and some beetroot, although we do leave some outside covered in straw. We keep squash in a well-protected store covered in straw as this seems to keep them dry and at a steady temperature. The best ‘keepers’ are the crown prince variety.
In the polytunnels we have various salad
leaves, including winter lettuces, mizuna, claytonia, edible chrysanthemum and mustards. Chinese cabbage and pak choi may hold until January. Finally, some of the later varieties of apples will
store into the New Year. Of course, if we have a really cold winter
things can go awry, but fortunately we have a mild climate and seem to get away with it, even during the harshest of our recent winters.
CAULIFLOWER AND CHICKEN CURRY
Another vegetable synonymous with this time of year. Warm yourself up with this gently spiced curry.
Serves 4
❤ 1 tbsp oil ❤ 6 large chicken thighs (skinless &
boneless)
❤ 1 onion fi nely diced ❤ 2 green chillies fi nely diced ❤ 2cm piece of ginger fi nely grated ❤ 3 cloves garlic pureed ❤ Half tsp chilli powder ❤ 1 tsp turmeric ❤ 2 tsp garam masala ❤ 1 tbsp soft brown sugar ❤ 1 tin chopped tomatoes ❤ 1 can coconut milk ❤ 1 caulifl ower, broken into fl orets ❤ Salt and pepper ❤ 2 large handfuls spinach
1 Cut the chicken into bite sized chunks.
2 Heat the oil in a large frying pan. Brown the chicken pieces on all
28 | THE WEST COUNTRY FOODLOVER
sides then remove with a slotted spoon and set aside. Add the onion to the pan (add a little more oil if necessary) and cook until the onions are soft.
3 Add the chilli, ginger and garlic and continue to cook, whilst stirring for a further minute. Next add the chilli powder, turmeric, garam masala and sugar and cook, stirring for another minute to release the aromas.
4 Tip the tomatoes and coconut milk into the pan, then add the chicken and caulifl ower. Stir well and simmer for 10 minutes until the caulifl ower and chicken are cooked through. Add a little stock or water if the sauce gets too thick.
5 Season to taste add the spinach and stir through until it just starts to wilt.
www.loveyourgreens.co.uk
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