This recipe was a big hit at our Summer Solstice Supper Club in June 2021. It’s a vegetarian adaption of a recipe in the gloriously summery and brilliant cookbook, Taverna by Georgina Haydon.
So many supper club guests requested the recipe over the solstice weekend, we thought we should put it online for everyone to recreate at home. This recipe does take a wee bit of time so we recommend making extra and putting a moussaka or two in the freezer (before the final bake) for future, super-simple delicious dinners.
We’re looking for someone to help us with our weekly salad pick. You need to be an early riser (we start at dawn) and be willing to get stuck in whatever the weather. This is a physically active role and you need to be able to crouch or bend down picking salad for several hours at a time. The role also involves, washing and packing the salad. This is not an unskilled job!! You need to have good attention to detail. A love of gardening, salad, and/or growing vegetables (or even a desire to one day run your own market garden) would be a bonus.
*** UPDATE: We’re delighted to say that we’re now SOLD OUT ***
*** Thank you so much for everyone who has ordered a pork box from us ***
*** Sorry if you missed out. Email us on firstname.lastname@example.org to be added to the waiting list ***
Back in May 2020, we bought some new Oxford Sandy and Black piglets from Robbie at the fabulous Stonebridge Cottage Farm – our second pair of pigs, that we will have nurtured from piglet to pork.
This December I was lucky enough to contribute to the Northern Ireland Human Rights Festival (all the details here) in the form of an online talk about Human Rights and Organic Farming. Thanks for the invite Jacqueline.
Alongside two other speakers, I talked about fairness, the principles of organic growing and human rights. I really enjoyed taking a wee bit of time out to think about these interesting topics and prepare a little 5 minute talk about the subject. Here it is:
Why I believe food is uniquely placed to change the world – and how organic growing is at the heart of this transformation.
It’s hard to believe, but it’s birthday time again! This weekend the Edible Flower is four years old.
That means it’s time for my year-end finance report published for all the world to see. As usual, this annual blog is a chance for me to reflect on the year gone by and share the nitty gritty of the finances of our business – a 2,500 word antidote to the perfection of the Instagramable life Erin and I lead. Continue reading
This weekend, on 26th July 2019, The Edible Flower became three years old. Yay! We’re still here, still standing and still smiling.
It’s become a tradition that on our Edible Flower anniversaries I publish a little financial summary of our business. It all started when, after our first year of business, I wrote this. It was surprisingly popular – despite containing graphs and a whole section on VAT!
I’m writing this at home, with our babies asleep upstairs, while Erin is out catering a wedding for 80 people. The highlight of the year was, of course, the birth of our two gorgeous twin girls, Forrest and Frida in October. However, I don’t think either of us have ever done anything as tricky as balancing running your own business and looking after babies. It’s so easy to feel like you’re doing both badly – all the time. And having enjoyed almost two years of running our business together, it’s also been incredibly hard to never have any time to work together. One of us is always working and the other looking after the babies. Or we try and do some work together while both looking after the twins – and the result is you do it all badly, or very very slowly.
Suddenly going from a family of two, to a family of four, puts pressure on the business to actually start making some money. And on that front, there is good news and bad news… Continue reading
This recipe is adapted from Olia Hercules’ book Kaukasis. We made them with her in Ukraine last summer, or perhaps she did all the making and we did all the eating! They are truly delicious!
This Spring, these breads are seeing us through the hunger gap as a brilliant way to use kale, perpetual spinach & chard from the garden – some of the few crops still in plentiful supply. Adding in a bit of foraged wild garlic gives a little bit allium zing. Olia uses beetroot leaves in her recipe, which is great for the summer months. The leaves from beetroot, chard, perpetual spinach and sea beet are all pretty much interchangeable as they are all variations on the same plant Beta vulgaris. Continue reading
Last year we did a lovely catering job as part of Belfast Design Week. And it got me thinking about the nature of design and the design world I used to work in – my world before The Edible Flower! Continue reading
Erin and I became civil partners on the 25 September 2010, eight years ago today. It was such a brilliant day.
When it becomes legal for same-sex couples to be married in Northern Ireland (I say “when”, not “if” quite deliberately!) we will convert our partnership into a marriage and have one almighty party. Continue reading