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Posts Tagged ‘james wong’

German Lanhshan bantam chicken

It was love at first sight! We’ve been discussing getting a dog for ages, but now I’m thinking maybe we should get chickens instead. And possibly this German Langshan Bantam? What better than a productive (as well as gorgeous) pet? Speaking to Andy at Chicken Street has reassured me that this miniature breed will be very happy in the space we have to offer it in North London, but living near the corner of our street, I may have to stop and consider surrounding neighbours, and I haven’t quite mentioned my latest passion to my other half either….

More Bantam chickens

So it may be (quite) a while yet, but there’s no harm in looking is there?

Naomi talking at the Edible Garden Show

I was delighted to give a talk yesterday at The Edible Garden Show about our veg growing project and my book, and had a great day seeing what this Coventry show had to offer with fellow N. Londoner and veg enthusiast, Owen. There were plenty of seed stands and I picked up a couple of packs of James Wong‘s unusual veg to experiment with on the Sutton’s stand, whilst Owen found the squash seeds of his dreams on the Sea Spring Seeds stand.

Grubs Midline boot with roll down top and great tread

I was also looking to see if steel-toed rubber clogs existed (they don’t!), when these tasty Midline Grubs boots caught my eye. They’ve got a great tread and a charming foldable neoprene leg, but sadly no steel toes. At a special show price of £55.00, still a tad on the expensive side (or is that just me?), but on my wish-list none-the less!

Gloucester Old Spot pig at the Edible Garden Show

After three years at its Midland’s home, the show will be moving down to Alexandra Palace in North London next year to a bigger hall. I do hope the livestock will come with it too, as it was a real treat to see these gorgeous creatures and talk to the experts in the smallholder marquee. And more independent and specialist nurseries and seed companies, as well as the big boys, would be wonderful too.

If edibles are your thing, there’s still plenty of time to catch the show this weekend in Stoneleigh Park (9.30am -4.30pm Sat and Sun 16 and 17th March), and there’s a plethora of talks to entice you from Alys Fowler and  James Wong to Bob Flowerdew and Tom Moggach. Enjoy!

p.s. If chickens are also your thing, have a read of Charlotte’s fab review of ‘A good egg-A Year of Recipes From an Urban Hen-Keeper’ by Genevieve Taylor

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I know I found roast dahlia tubers less than convincing, but James Wong was kind enough to supply me with a dahlia rosti recipe, so I thought it was worth giving it another go. And this time round, the Dahlias proved their worth, the rostis were delicious and so now I have to take it all back!

I used 1kg of tubers, which I thought was a lot, but once grated and as much liquid squeezed out of them as possible, made a perfect lunch for me and 3 others. We invited foodie friends Simon and Julia to sample the rostis with us, and all of us gave them the thumbs up. The rostis don’t have a very strong flavour, but what they do have is a lovely juicy, bouncy texture which works really well with the smoked salmon, dill, sour cream and onions. I don’t often dig up a kilo of dahlia roots, but I’ll know what to do with them next time if I do!

p.s. Very good point made by Deborah in comments below (and James Wong in his book), that you shouldn’t cook bought tubers as they will have been treated with pesticides and fungicides.

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There’s been a fair amount written about trying different fruit veg to eat. Mark Diacono’s ‘a taste of the unexpected’ encourages us to eat Day Lily fritters and Fuchsia berries and James Wong is now working with Suttons, promoting seeds for Goji berries and Electric (mouth numbing) Daisies.

So yesterday, when a client asked me to dig up some Dahlias, we thought we’d have a go at cooking them to see if the tubers faired as well in the kitchen as they do in the herbaceous border.

I was baking potatoes last night, so popped a couple of tubers in the oven at the same time. I was quite curious to see how they’d cook, as they already seemed quite a bit more watery in texture than my Red Duke of Yorks. Well, although thoroughly cooked, they still had a crunchy bite but remained quite watery too. The nearest texture I can think of is rather akin to that of a cooked water chestnut. The flesh was fairly tasteless, but with a slightly flowery aftertaste, a bit like rose-water.

Not too convincing (my husband wouldn’t touch them!), but I’m going to persevere with a soup and possibly some bread. There isn’t too much written about eating the tubers, but some do suggest that heirloom varieties have a better flavour than more modern hybrids.

So do I want to grow these heirloom tubers to try out next year? I don’t think so. After my culinary experiments so far (and unless further experiments astound me), I think I’m going to stick to potatoes, and grow these watery tubers for their gorgeous blooms alone.

p.s. James Wong has suggested Dahlia rosti as a recipe, making sure you salt the grated tubers first before cooking to help them hold their shape. Will give this a try….

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Ordering Dahlias

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