Wasabi – the real deal

Tags

forest gardening, horseradish, sushi, The Wasabi Company, wasabi

Wasabi from The Wasabi Company

In a world where the way we shop, cook and eat is changing a growing number of innovative farmers are looking at unusual crops which can be grown in our climate. The Wasabi Company, based in Dorset, is a fascinating example of this.

Wasabi has been grown and eaten in Japan for thousands of years but it has only really come to our attention in Britain as the popularity of sushi has grown. It’s a member of the Brassica family with a flavour similar to horseradish, although the two are not related. In fact, most people in Britain who think they have tried wasabi probably haven’t. Many of the ‘wasabi’ products for sale or those used in pre-prepared foods contain only a very tiny amount of wasabi and are actually made up of horseradish and mustard powder. I had never tasted wasabi, real or otherwise, in fact I’ve never even eaten horseradish, so when I was asked if I would like to try some from The Wasabi Company I thought, why not!

It’s the chunky rhizomes which the plant forms just above ground that are grated to make the wasabi paste. I’ll admit I was a little dubious. I had heard of its reputation to be quite potent and for someone who is a self-confessed chilli wimp I was a little trepidatious. Well, it turns out it’s not as hot as I thought it would be, which in my opinion is a good thing. I’ve never really understood why people love super hot chillies which overwhelm your taste buds and render the rest of a meal virtually tasteless. The heat of wasabi is much more akin to a mustard rather than a chilli and I really liked it.

Would it be actually be a useful product was my next question? I love to cook but I’m becoming a little weary of recipes which require a whole gamut of weird and wonderful ingredients. They are all generally  very tasty, but once opened they often have such a short shelf-life which means you need to eat the same ingredients every other night for a month to use them up, or gain an increasingly eclectic bunch of jars, bottles and tubs in the fridge which are never finished. I imagined it only working with sushi but it turns out it’s actually very versatile. We had it mixed into puréed peas with crème fraîche served with scallops which was delicious, but I was intrigued as to whether it could be used in more day-to-day food. I loved it added to mayonnaise which tasted fantastic with cray fish and it even worked in my humble egg mayo sandwiches. So rather than the rhizomes festering in the fridge they were actually a quick and easy way to add flavour. Apparently you can add it to mashed potato too.

Fresh wasabi needs to be finely grated into a paste to release the flavour (this is not the time to use the cheese grater). The Wasabi Company sell special wasabi graters, (although a microplane would be fine) and a little brush is used to remove the paste from the grater. The flavour lessens within 15 to 20 minutes so it’s best to prepare wasabi just before you want to eat it rather than in advance. It’ll look much paler in colour – a pale green – than any shop-bought wasabi which has colourings added to it.

My young wasabi plant

As for growing my own. Well it’ll take some time to tell whether it’s a suitable plant for home-growing. It seems it can be a tricky plant to cultivate, particularly on a large-scale. In Japan it grows beside cool mountain streams where it is flushed with clear, nutrient-rich water, similar to watercress. This type of growing is known as sawa wasabi and is the most sought after. It’s taken several years of research and trials for The Wasabi Company to get the growing conditions right and as they have over 120 years of experience growing watercress they are certainly well-placed to make commercial cultivation a success. These aren’t conditions I can replicate at home, so I’ll have to make do with growing oka wasabi (soil-grown). It needs lots of shade, doesn’t like extremes in temperature and is hardy down to -5°C. The young wasabi plant came wrapped in hessian and was the size of a good-sized plug plant. Advice is to pot up into a 9cm pot initially so that it can establish a healthy root system. I’m in garden limbo at the moment so mine will have to live in a large pot for the foreseeable future but I’ll have to make sure it’s kept moist and given a regular feed.

An attractive plant in its own right with pretty heart-shaped leaves and delicate white flowers (apparently they’re scented) it could make an excellent addition to a forest garden where shade-loving crops are hard to find. Wasabi will grow to about 60cm tall and it’ll take a few years at least for the plant to form good-sized rhizomes which are ready to lift and eat, but the leaves and stems are also edible. Sounds like a fantastic crop for cooks and growers. Fingers crossed it’s happy growing in Wales.

Thank you to Sophie at Pam LLoyd PR.

For more information, recipes, how to buy the rhizomes and your own wasabi plants go to The Wasabi Company.

 

A plum …. but not as you know it

Tags

'Cambridge Favourite', Firle Place, Greengages, Hengrave Hall, Reine Claude

Greengage ‘Cambridge Favourite’

I’ve become a bit of a recluse recently. Book number 2 is taking up all my attention at the moment with a final push before my deadline and I’m digging deep to keep the motivation going. I only really realised how little time I have spent in the garden over the last few weeks after a whole day of gardening on Saturday. The garden had started to look a little rough around the edges but it was the stiffness which followed the gardening that took me by surprise. I felt like I normally do at the start of spring, at this time of year I would expect to be ‘garden fit’. I sat down on Saturday night for an hour or so and then got up to get a cup of tea and Wellyman had to give me a helping push to get me upright. Too much time sat in front of my computer, I think. And, you know you need to get out more when you get a tad too excited about a punnet of greengages at the supermarket.

The greengage is a fruit I’ve heard about but until relatively recently had never actually come across. It had almost started to take on mythical properties – a fruit that had once, many moons ago, filled late summer and early autumn kitchens where cooks wearing mop caps and proper aprons, surrounded by copper pans, would turn them into jams and compotes. Of course, I couldn’t turn down the chance to taste them, so a punnet was purchased. On the way home I wondered why they were such a rarity – they are deemed as a ‘speciality’ fruit by the supermarket. This thought only grew stronger once I had tried them, they were delicious.

Greengages are cultivars of the plum family. If you think greengages are a fruit of the past it turns out there are also yellowgages, such as the amber-coloured ‘Coe’s Golden Drop’, and the strangely titled ‘transparent gages’ like ‘Early Transparent Gage’, not much time was lost on thinking up that name! Greengages tend to be slightly smaller and a bit more round than a normal plum but the most obvious visual difference is the green-coloured fruit.  There is something a little odd about biting into a green fruit. Your brain is saying ‘don’t do it, it’ll not be ripe and it’ll taste bitter’ but in the case of greengages your brain couldn’t be more wrong. That first bite is very much of a delightful honeyed sweetness and it is this that distinguishes gages, in all their various hues, from a typical plum. I love plums with their slight tartness but greengages are something else, so why are the shelves of supermarkets groaning under plums, and greengages are sidelined to the ‘unusual fruits’ section?

Greengages have been cultivated from a wild green plum and are popular in Europe, particularly France, Germany and into Eastern Europe. It’s believed that they came to Britain from France in the 18th century, but the story is a little confused. Accounts vary as to whether they were imported by Sir William Gage to plant in his garden at Hengrave Hall in Suffolk or whether it was another branch of the family and Sir Thomas Gage (1781-1820) of Firle Place in Sussex which introduced the greengage. Whichever Gage, the story is that the labels were lost in transit and that when the plums turned out to be green they became known as green Gage’s plums. An avenue of greengages form the structure to the current kitchen garden at Firle.

In France greengages are known as ‘Reine Claudes’ after a 16th century queen. Perhaps she gorged herself on them, which would be perfectly understandable, or maybe the royal gardener discovered these honey-flavoured fruits and named them after her.

‘Cambridge Favourite’, an old heritage variety is the greengage I bought but as it turns out there are quite a few to choose from if you’re thinking of growing your own. Some are more suitable to growing in the UK than others. And this is where we get to the crux of the matter – why they aren’t more widely available as a cultivated fruit? Well it seems like they might be a bit difficult to grow in a typical British climate. Gages need a lot of moisture which isn’t normally a problem for most British growers but they also dislike sitting in waterlogged soil. They also flower early in spring and, whilst the plants are hardy, the blossom is prone to being damaged by early frosts. Siting gages in a sheltered spot with plenty of sunshine to help that sweet, honey flavour to develop is essential. If you live in a frost-prone area there are varieties which flower later such as ‘Late Transparent’ – wow fruit- naming people you really pushed the boat out with those transparent gages. Some gages are self-fertile, others will require another fruit in order to produce a crop. For this reason it’s worth consulting a specialist fruit nursery if you fancy trying to grow your own.

As for how to eat them. Well their natural sweetness makes them perfect for just as they are but they are an incredibly versatile fruit. Try them in crumbles, pies, jams and chutneys.

I often daydream about having my own orchard. The planting plans always included plums but never greengages. I’m not sure I’ll ever have the orchard but hopefully one day I’ll have the space to squeeze in a gage or two.

 

Racing Away

Tags

Beetroot 'Chioggia', Centaurea americana 'Aloha Blanca', Centaurea americana 'Rose', Tomato 'Indigo Rose', Tomato 'Tumbler'

I’m feeling a little out of control. I’m someone who likes to plan and feel on top of everything but I’m having to accept this year that it just isn’t possible. The garden and allotment are racing away with themselves. One day away is all it takes and I have courgettes morphing into marrows and French beans well over a foot long. These are the same beans that less than 48 hours ago were tiddlers. The fabulous summer weather we’re having is making everything romp away and now we’re past the solstice plants are doing what they need to do to ensure survival – going to seed. Keeping up with the deadheading is a feat in itself. At least the recent rain has meant I haven’t needed to spend time watering.

It’s been a hectic few weeks with work and I haven’t been able to spend as much time as I’d like in the garden or on the plot. Blogging too has been neglected. I think I’m experiencing what might become known as the ‘August Dip’. I remember writing last year about losing my mojo around the same sort of time. A strange wave of apathy seems to descend upon me in August. Maybe it’s just I’ve run out of steam but I’m sure it’s also linked to the feeling that the both the garden and allotment have reached their peak. Once September arrives there’ll be a renewed sense of energy, well I hope so …..

The cut flower patch in August

The cut flower patch is blooming and it’s a real joy to see it teeming with insects. There was a day last week when I managed to get up there early, it was still and warm already. There was nobody else there. It was sheer bliss and all the effort felt worth it. The patch looks exactly how I wanted it to look. New varieties of flowers I’m trying for the first time elicit excitement when the first buds start to break. Gladioli are in full bloom and I walked back from the plot yesterday with a huge bundle of them. Centaurea americana ‘Aloha Blanca’ and ‘Aloha Rose’ have been great new discoveries for me. They seemed to take forever to open although their buds are so attractive – like botanical filigree – that this wasn’t a bad thing, I was just impatient to see the flower. And they’re fabulous, think huge fluffy thistles.

Centaurea americana ‘Aloha Rose’

On the fruit and veg front it has been a good year. Lettuce ‘Marvel of Four Season’ is my favourite and it has coped well in the face of not much rain. It’s only just starting to bolt, but as the name suggests I can sow now for autumn and winter crops. For once my successional sowing of lettuce has worked although that success might be come to an end if I don’t get sowing my next lot soon.

Centaurea americana in bud

Finally after 6 years of tomato disappointment we have our own home-grown ones. Our last tomato success came when we lived in Berkshire. It was a glorious summer with hardly any rain and we had a lovely sun trap where we gathered 15kg off only 6 plants. Ever since we’ve been defeated by either dodgy compost or blight. Having the greenhouse this year has made a huge difference and, so of course, has the weather. Although my nerves have been tested as I agreed to grow tomatoes for a magazine photo shoot. Fortunately the tomatoes survived and the photos are in the can. I can’t say the tomato growing has been a complete triumph though.

Back in March I was sent some plants of a variety called ‘Indigo Rose’. They have been bred especially to have black skins. The idea behind this is that the compounds which give the black colour – anthocyanins – are antioxidants which are believed to be good for us. Oh they looked so promising. The plants grew away strongly and seemed to be very healthy and dark fruit started to form. But they have taken such a long time to ripen and when they have finally looked ready to eat I have been unimpressed. Wellyman summed up their flavour as ‘out of season supermarket’. To be honest I think even that’s being a bit kind. Of course, it could have been something I’ve done, too much water perhaps or not enough feed. Although the simple ‘Tumbler’ tomatoes I picked up as young plants from my local farmers’ market have been grown in the same way and they taste fantastic and they’ve also produced ripe fruit much more quickly. I’m still waiting for fruit from my yellow heritage variety, the name of which escapes me at the moment. I’m just glad I didn’t rely on one variety. I’d have been so disappointed if, in this perfect tomato growing year, the only ones I’d grown were ‘Indigo Rose’. I’d be very interested to hear if anyone else is growing ‘Indigo Rose’ and what they think of the flavour.

Rainbow carrots

I’ve been delighted with my colourful carrots and beetroot. The book ‘Kitchen Garden Experts’ inspired me to grow some even though they weren’t part of my original plans. I thought I’d have enough to plants to grow with the list I needed for my new book but I couldn’t resist. OK, I’m not going to be self-sufficient in carrots – I only have a few large pots on the patio but they look so pretty and taste amazing picked, washed and eaten within minutes. I’ve also been very impressed with the flavour of the pink and white striped Beetroot ‘Chioggia’ which is milder than the dark red varieties and doesn’t make quite such a mess of your kitchen.

I hear a storm is on the way for Sunday so today will be spent staking plants on the plot. They’re promising strong wind and rain. I’m just hoping everything will be standing by Monday. Growing plants for a book is not for the faint-hearted and I’m wondering why I ever suggested I would do it for a second year in a row. Well I do know why, it’s because I love growing but it would be nice if the weather didn’t cause me so many headaches. So, wish me luck and lets hope the weather forecasters have got it wrong.

Frustration and Inspiration

Tags

Beetroot 'Chioggia', Cinead McTernan, colourful carrots, Jason Ingram, Kitchen Garden Experts, Le Manoir aux Quat'Saisons, Raymond Blanc, sea kale

Lettuce ‘Freckles’

My computer bit the dust the other day. It didn’t come as a great surprise, it hasn’t sounded healthy for a while now. The noise it was generating had become so loud I couldn’t concentrate, it was like I had an old diesel car under the desk. I had hoped it might limp on for a few more months and Wellyman had replaced a few parts. Then it took to shutting down without being asked to, but the final straw was the chequerboard screen of pinks and yellows which looked like a punk Harris Tweed – I knew then that the game was up.

I’m not a complete technophobe but getting a new computer is such a faff, why you would do it voluntarily I don’t know. We’d had this one for ten years and it’s incredible how much stuff ended up on it. All I can say is that thanks to Wellyman I’m up and running again but if it had been left to me, well I wouldn’t have known where to start. I’m embarrassed and frustrated by this. I’m generally a practical, can-do type of woman but when it comes to IT I can get by but if anything out of the ordinary happens, well I’m stuck. It’s rather worrying that so much of life is becoming ever dependent on technology that requires the brain and dexterity of a teenager to get through all the setting up stages and glitches that inevitably appear. And don’t get me started on the thought process behind the creation of Windows 8.1. It took 20 minutes and a phone call to Wellyman to find out what they’d done with spell check. Still at least the new computer is quiet – I barely know it’s on as it purrs gently like the most contented of cats. The Welly household must be a bit of a technology black spot at the moment as my ‘not so smart’ smartphone keeps having a hissy fits too. This particular problem has left even Wellyman, who spends his working days fixing IT problems, perplexed.

Green and red mizuna seedlings

At times like this I crave a simpler life. The closest I’m going to get to getting away from it all, for the moment anyway, is escaping to the allotment. There can’t be many better antidotes to the frustrations of modern life than a few hours weeding, tying in sweet peas and picking flowers. There’s a simplicity to growing which is good for the spirit which might explain why I have got a bit carried away this year with my growing. When I took on the allotment the plan was to keep all the veg growing there. It’s funny though how there is no longer enough space there for my ambitions and veg crops are now creeping into the garden again. Part of this is can be attributed to the idea that we may not have a plot or garden at all next year if we move so I’m going all out this year for a bountiful summer.

Kitchen Garden Experts

Inspiration has also come in the form of a book I bought a few weeks ago called Kitchen Garden Experts. It’s the creation of Jason Ingram, who took the photographs for my own book, and his wife, garden writer and editor, Cinead McTernan. They travelled the length and breadth of the country last year photographing the kitchen gardens of some of our top restaurants and picking the brains of the chefs and the gardeners who provide them with top-notch produce. I’ve found it a fabulous read. A few years ago I was lucky enough to meet one of the growers included in the book, Jo Campbell, who at the time was growing fruit and vegetables for Raymond Blanc at Le Manoir aux Quat’Saisons. Talking to her about how they work with the chefs to decide what to grow, how they can make the most of the produce when it’s brought to the kitchen and how they’re always looking for new crops, whether that’s seeking out inspiration from other countries or rediscovering forgotten native foodstuffs, was fascinating. It’s this relationship between the chef and grower which is the basis for this book.

Vallum Farm – Kitchen Garden Experts

Kitchen Garden Experts cleverly combines two topics close to many of our hearts – food and growing. It’s a combination of restaurant guide and gardening and recipe book. You could easily use this book as the basis for a foodie pilgrimage to top eateries but it’s not short on horticultural information. Cinead has packed it full of tips and techniques gleaned from experienced growers. I liked, grower for The River Cafe, Simon Hewitt’s policy of growing tomatoes originating from northern Italy as they are more adapted to our own cooler growing conditions. Dan Cox of L’Enclume in Cumbria recommends placing your veg crops into a bucket of cold water as you harvest, it helps to preserve their freshness, especially on a hot day, and makes cleaning easier once you get them to the kitchen. I will certainly be consulting the book when I make future seed orders, seeking out the recommended varieties, and growing home-grown sea kale sounds an intriguing prospect. But for now it has inspired a few last-minute pots of colourful carrots – purples and yellows, some yellow heritage tomatoes, which I might just squeeze into the greenhouse, and a sowing of stripey beetroot ‘Chioggia’.

The Star Inn at Harome – Kitchen Garden Experts

The recipes range from the simple but delicious sounding rocket pesto, squash soup and plum and almond flan to the dinner party type wet garlic barigoule and leeks vinaigrette. There are some recipes I probably wouldn’t attempt, but even these recipes provide inspiration in the form of flavour combinations and crops I’d like to try to grow in the future.

What I really loved about Kitchen Garden Experts is how it encapsulates how far British food has come in the last 10 to 15 years. Once derided by our European neighbours for our poor quality produce and indifferent restaurants we now have world-class eateries, chefs and artisan food. We’re learning to care about seasonality and appreciate the effort which goes into quality food production. Jason’s photographs are incredibly beautiful, not just capturing the stunning food but also a sense of place for each of the kitchen gardens. If his photographs don’t have you drooling your way to the kitchen, reaching for the seed catalogue or picking up the phone to book a table at one of the restaurants I don’t know what will.

 

Scone Scoffing

Tags

Lia and Juliet's supper club, National Garden Scheme, National Trust, Tea and Scone Week, Tuberous Sclerosis Association

I was asked recently by the charity Tuberous Sclerosis if I would write a blog post to promote their Tea and Scones week which runs from 12th to 18th May. The charity raises funds and awareness into this rare genetic condition which can cause epilepsy, learning disabilities, autism and renal problems. There is currently no cure for the condition and so they hope to raise money for medical research by encouraging people to indulge in a spot of baking. It was only when I came to sit down and write the post that I started to wonder how I could relate scones to gardening. Then I thought about all the gardens I have visited over the years and some of those which stick in the head most are often those where I can remember whether their baking was up to scratch too. I don’t know what that says about me, that I’m a little obsessed by food perhaps, or that I’ll forgive any gardening fashion faux pas if you’ve sated my appetite with something sweet.

Whether it’s a National Trust garden, a lavishly designed private space or somewhere on a more modest scale the gardening year wouldn’t be quite the same without a visit to one or more of these for inspiration. A sunny afternoon spent noseying around someone else’s garden revelling in their peonies or questioning their taste in garden ornaments is as quintessentially British as it gets. But the day isn’t truly complete unless there’s the opportunity at some point for tea and cake.

For any garden which opens to the public the refreshments on offer are a vital source of extra income whether it’s to raise revenue to maintain the garden or in the case of the NGS to make more money for charity. The National Gardens Scheme have facilitated the public access to thousands of gardens across Britain since it started in 1927. Not only does it give gardeners the opportunity to show off their creations it’s also the chance to taste some pretty impressive baking. This is not the time to turn up with some shop bought Mr Kipling’s.

I am partial to a slice of traditional Victoria sponge or the zesty hit of a lemon drizzle but I’m not sure you can beat the classic cream tea. A scone, some jam and a dollop of clotted cream is a simple but winning combination. Yet this simplicity belies the controversy which surrounds the humble scone. How you pronounce ‘scone’ for a start will reveal where you grew up. Say ‘scone’ so it rhymes with ‘gone’ and you’re most likely a northerner; pronounce it so it rhymes with ‘cone’ and you’re from the south. Where the demarcation line between the two is I don’t know; it would be interesting to find out though. Is there a town somewhere in Nottinghamshire or Bedfordshire where north becomes south? So often in Britain the simple pronunciation of a word can mark you out immediately as an outsider. We once lived in a suburb of Guildford called Burpham. To us, until we had been shown the error of our ways by the estate agent, it was ‘Burp – ham’, turns out the locals referred to it as ‘Burfam’. Now I live in Wales and there’s a long list of places I wouldn’t even know where to start when it comes to pronunciation. I wonder if other languages have this too?

Getting back to the scones, there is also the whole ‘which goes on first’ debate as to whether you smear your scone with jam first or the cream. For something that only consists of three ingredients it’s remarkable and some might say very British that it can stir up such a fuss. Much of this is due to the rivalry between Britain’s most south-westerly counties – Cornwall and Devon. A Cornish cream tea places the jam on first and a Devon cream tea is vice versa. I’m sure my late Cornish grandmother would be pleased to know I’m a jam first girl.

It’s easy to think that something like this was dreamt up by some PR person for the tourist board but I know something of the fiercely protected regional differences of the south-west. When members of my family moved, the not particularly great distance of 26 miles, from a small fishing village in Cornwall to the city of Plymouth at the start of the 20th century it was considered a move to a ‘foreign’ country as they had crossed the River Tamar into neighbouring Devon.

Scones are so simple to make, in fact they were the first recipe I was taught in home economics. A bit of self-raising flour, milk, sugar and butter. I prefer a plain scone and I always reduce the amount of sugar suggested in the recipe. In my opinion, the sweetness should come from the jam. I’m happy enough with the addition of a few sultanas but the pleasure of a scone is it’s simplicity. As for recipes, there are plenty to choose from. I tend to use a Mary Berry one but have used Delia and Hugh Fearnley-Whittingstall too. I’d draw the line at the blueberry, coconut and lime scones I came across the other day. Several steps too far, I think.

Then we come to the jam. A cream tea generally comes with strawberry or raspberry both of which I love, but if I had the choice it would be blackcurrant every time. If you fancy something seasonal to try at your Tea and Scone event next week try this rhubarb and vanilla jam. I tasted it at Lia and Juliet’s Supper Club last year in the middle of some homemade jammy dodgers and it was delicious.

So why not get together with some friends to scoff some scones, chat about plants and raise a bit of money for charity. For more details about Tea and Scone Week visit tuberous-sclerosis.org.uk and if you’d like to share recipes and photos tweet @UKTSA and use #TeaandSCones.

Oh! And I’d love to hear your garden and cake stories. The best and the worst and the sweet treat you can’t resist.