We at Greener Greens believe that fresh, organic produce should be available to everyone. This is why we sell at markets on a regular basis. We are at Horsham Market twice a week (Thursday and Saturday), as well as at Ham Parade Market once a month.
Ham market takes place from 10am – 2pm on the first Saturday of every month, bringing fresh produce to Ham Parade, as well as tasty street food, beautiful local crafts and entertainment for all the family.
Ham Parade Market is plastic bag free. This means that you’re actively encouraged to bring your own bags, or buy a ‘Ham Bag’ once at the market. There’s a huge variety of stalls at Ham – everything from street food to arts & crafts, fresh produce and meat & dairy products.
Each month, Ham Parade Market support a local charity by running a raffle to win a HAMper of goodies. (This month they are supporting The Basement Door, a Richmond-based organisation providing training and support for talented young musicians.) All the money you spend and donate at the markets really does help the local community – since the market launched in October, Ham Parade Market have already raised well over £3,000 for local charities.
Greener Greens always have a stall at this market, and we really enjoy the atmosphere. We are the only organic stall at the market – and the locally grown organic produce that we sell always goes down a storm (particularly our biodynamic eggs – one customer buys at least six boxes at a time!) It’s very rewarding to be able to provide a community with such high quality produce and to give people the option to buy food that has been grown the right way. We hope to see you at the next market – Saturday August 4th!
We recently got in touch with Emma, a fabulous set-taught chef who runs the blog Surrey Kitchen
. We asked her to create a recipe for the summer from some produce that we sent her. We were lucky enough to get two recipes back! The last one was a gorgeous vegetarian asparagus frittata.
This time we’ve got a great recipe for a chicken stir-fry. Remember, if you’re vegetarian you can replace the chicken with soya products or go on ahead without it. This recipe is wonderfully quick, making it a perfect one for a manic work or school night.
Chicken and Mange Tout Stir Fry
“Chicken stir-fry is very quick, healthy, easy to make and relatively low cost. The beautiful Magetout or snow pea/snap pea from Greener Greens are low calorie, high in vitamin C, Vitamin A and K and prevents against a host of diseases from cancer to heart disease and even depression. Carrots are a wonderful source of beta-carotene, fibre, vitamin K, potassium and antioxidants. A perfect dish to enjoy this summer in your garden with a glass of something cold.”
Cooking time: 20 minutes
1 tablespoon olive oil
1 onion chopped
2 cloves garlic, minced
½ teaspoon fresh ginger
2 tablespoons oyster sauce
A splash soy sauce
Salt and pepper
2 chicken breasts
2 carrots sliced into thin strips
1 large Portobello mushroom chopped
Coriander to garnish
1) Heat the oil in a large frying pan and fry the chicken for 5-6 minutes or until browned.
2) Add the onion, carrot, mangetout and mushrooms and fry for a further 4-5 minutes, stirring occasionally.
3) Add the chopped garlic, soy sauce, oyster sauce and season with salt and pepper.
That’s it, simple yet incredibly effective. Please let us know what you think, and for more recipes visit Emma’s blog – Surrey Kitchen.
To celebrate National Vegetarian Week, over the next four weeks we will be collating recipes from a variety of talented cooks and chefs. All of the recipes have been inspired and created by the produce that we have provided. Our aim is to prove that – whether you’re a Michelin starred chef, a baker or simply somebody that enjoys cooking, organic and vegetarian food is for everybody. We’re really curious to see the different ways that our selection of produce is going to be used!
This week, we have teamed up with Javier Lopez – Chief Food Evangelist for the Winton Group. By combining our beautiful, independently grown produce and his exquisite culinary technique, a truly stunning recipe has been created. This recipe is perfect for special events and dinner parties, or for somebody who just wants to try something different. Read on to find out how to make this fabulous starter – and remember – all of this produce can be sourced locally by us, which will make it taste even better!
Chard, Spinach and Wild Garlic Millefeuille
Ingredients for 4 portions, as starter:
2 duck eggs
50g Maldon salt
30g coconut sugar
25g fennel pollen
100g goat’s butter
50g fermented wild garlic
50g perpetual spinach
40g wild garlic
Flowering shoots to garnish
- You will need to cure your eggs a day in advance; combine 50g of salt, 30g of sugar and 25g of fennel pollen in a bowl, place half of it on a flat tray or container and make a small well with the back of a spoon, place the duck egg yolk (ensuring no egg white remains) in the well and cover with the rest of the cure mixture. Refrigerate for 24hours.
- Clarify (skim the surface of the liquid as it is heated to remove impurities) 100g of goat’s butter, saving the milk solids for other use, add 200g of fermented wild garlic leaves, buds and flowers and a leaf of raw wild garlic. Puree until very smooth and add a little fennel salt.
- Blanch (scald in boiling water and remove after a brief interval) the fresh chard, spinach and wild garlic leaves in salted water and immediately refresh in iced water, quickly drain and dry.
- Layer the leaves one by one brushing a little fermented wild garlic butter in between each layer, build it up until is around 3cm tall and refrigerate. Once cold, portion it by timing into rectangular pieces.
- Get the yolks out of their cure and lightly rinse in cold water. Set aside.
- Place the vegetable millefeuille onto a plate and wrap it with clingfilm, place the plate on top of a simmering pan with water and let it warm for 5-6 minutes.
- Gently remove the millefeuille of the plate and place onto your serving plate or bowl, cut the egg yolks in half and place half of it on top on the millefeuille. Garnish with a raw shoot and its flower (you can use peas, wild garlic, nasturtium, chickweed, etc)
Recipe by Javier Lopez, Chief Food Evangelist.
Keep checking back for our follow up recipe posts! In the meantime – enjoy this one!
The 2 ½ acre walled garden at Michael Hall School unites many activities. Within the garden, they grow about a hundred varieties of vegetables, herbs, flowers, and top fruit, all to Demeter standards – the largest certification organisation for biodynamic agriculture. Compost is important to biodynamic gardening and Michael Hall maintain a variety of compost heaps around the garden. They have two old fashioned wooden greenhouses, three polytunnels, and the original Victorian propagation houses. They’ve also just recently installed a new flow form which is used to improve the irrigation water for the seedlings, and to make nettle, comfrey and compost teas.
Because Michael Hall School, as well as supplying us with some of our wonderful produce, is also a Steiner school, part of the garden is entirely set aside for gardening teaching. There is a gardening classroom, the children’s propagation house, a bread baking oven, and tools for garden and woodland crafts. Children have their garden beds there and it is where their gardening lessons take place. In winter, they roam beyond the garden into the rest of the Michael Hall estate to learn about woodland management. What a fabulous way of learning!
The aim of Michael Hall School is to combine beauty in the garden with growing an abundance of good biodynamic vegetables for the school canteen, the garden shop and the local community.
We’d like to thank Laurie, the gardner responsible for providing us with beautiful produce that we can then pass on to you. At the moment, we have perpetual spinach, rainbow chard and lettuces from them. You can buy them online and have them delivered to you for free here.