Lettercollum Kitchen Project, 22, Connolly Street, Clonakilty www.lettercollum.ie. email@example.com.
The rainy weather this past July didn’t stop the garden growing, in fact the potatoes, brassicas and beetroots are luxuriating in the wet soil and are growing faster than the weeds, which really is a blessing.
We had a bumper crop of gooseberries, blackcurrants and redcurrants — they didn’t seem to mind the damp either, they just took a little longer to ripen and the peaches in the tunnel provided a great crop too although I don’t think they were as sweet as usual.
We didn’t get around to having our annual Bellini party (peaches whizzed up with chilled Prosecco) — you can’t really drink a Bellini with a jumper on — but I have some peaches stashed in the freezer patiently waiting for the heatwave. If you would like to know how to make a Bellini, check out our youtube video.
The tomatoes are slowly ripening and the cucumbers are a bit on-off, loving the warmer days and sulking on the cold ones. All in all, the garden is trucking on nicely.
So what to do with all this produce — as anyone that has a garden knows, when the crop is ready, it has to be eaten and right now we have zillions of beetroots ready to go.
I love the shocking colour of beetroots; anything they touch goes a luminous pink. The sweet earthy flavour is almost upstaged by the colour.
We have been playing around with muffin recipes lately. They make a good grab-and-go snack in the shop. We try to make our recipes gluten-free — that way it’s a one size fits all.
It’s possible to make them healthy to eat without compromising on the flavour and the Beetroot and Chia Scoffins that we make are very successful on that front. We call them scoffins, as they have the rough look of a scone but the soft cakeyness of a muffin
They are also bright pink, which adds to the fun of eating a cake made with a vegetable.
Beetroot and Chia Seed Scoffins
200g cooked and peeled beetroot
250mls natural yoghurt
140g rice flour
170g coconut flour
1tbs chia seeds
1 and a half tsp baking powder
half tsp baking soda
half tsp salt
150g caster sugar
120mls coconut oil
Pre heat the oven 180c.
Put the beetroot into a food processor and puree to a smooth paste.
Add the yoghurt, eggs and coconut oil to the beetroot then buzz everything together.
Put the rice flour, coconut flour, baking powder, bread soda, salt sugar and chia seeds into a large bowl. Pour the beetroot mix on top then mix everything together. Put a paper muffin case in each hole in the muffin tin. Spoon a generous tablespoon of the mix into each muffin case then divvy up any left overs.
Bake for 25-30 minutes. Stick a sharp clean dry knife into the centre of one of the muffins to test for doneness. If it comes out clean it’s ready.
Cool before eating.
Our new schedule of cooking classes is up on our website. We’ll be kicking off with a trip around the Mediterranean in September. If you are interested pop into the shop and see us or send an email.
Here’s hoping for a sunny August.