Gosh, I don’t know about you, but my head is spinning with change at the moment. Not only are we having to keep up with all of the regulations as we come out of, and hopefully stay well out of, lockdown, but we have lots going on in Myrtle land as well.
Finally, we launched our new products; Our range of Lemon Myrtle Seasonings which have been in the planning for so long and I am beyond delighted with them. Every day I have a new favourite. Check them out in our online shop.
They all have Lemon Myrtle running through them, Droitwich Brine Salt and then a herb that I am sure you will know. Just a case of choosing which one. (Dill, Oregano, Tarragon, Rosemary, Thyme and Mint).
Farmers markets are back, and I have been catching up with quite a few of you at these. Thank you for your support. We had two new pastries to offer you this weekend. A brunch roll and a new vegetarian option (Butternut squash, Chickpea & Green bean Sambol. Of course, it has a secret weapon, Myrtle’s Mango Chutney (not so secret any more!)
Last Friday was our first chat in “Foodies across the Pond”. If you have not caught up with this bit of news, let me fill you in. Lisa, my lovely pal who lives in Seattle (USA) and I have teamed up and created “Foodies across the Pond” where we share our passion for all things foodie. We chat with enthusiasts and post the conversations on a YouTube channel along with banter and recipes. We are having so much fun with it!
Last week Lisa spoke to Melina from “Peace & Plenty Farm” in California, where they grow saffron. It was so informative and for our first video, for two not so sprightly things like us, I don’t think we did too badly. This week it is my turn to chat with a local food producer from Herefordshire and I really hope that you can hop on to YouTube to catch it. We would love you to hit the subscribe button, that way we will know that we are not talking to ourselves and you will be notified of any new episodes. It is our intention to add one a week on Foodie Fridays.
Here is my oh so simple saffron recipe, which I hope you will make
Saffron & Garlic Colcannon with Spinach.
I love this recipe, it is so easy, effective and delicious!
I often cook a double batch and use it the next day for a pie topping or Bubble & Squeak.
I have not been specific quantities as I am sure you can wing this according to how many you are feeding.
Approx ½ kilo / 1lb potatoes
2 cloves garlic – peeled
Pinch of saffron strands
A large handful of spinach leaves (washed)
Milk or cream
Cut you potatoes into chunks and add them to a pan of salted cold water. Add to this the saffron and garlic cloves.
Cover the pan and bring to the boil. Simmer and when the potatoes are fork soft, they are done.
Add the spinach to the potatoes and use your fork to push them below the water. After a minute, the spinach will have wilted, and you can remove from the heat and drain the potato mix.
Return to your saucepan and to the potatoes add butter and your milk/cream. Add as much as you prefer. Add some salt and pepper and mash with a potato masher.
It is as simple as that.
Emily and I will be out on the road again next week (Thursday 27th) delivering, pastries, picnic boxes, preserves and the new seasonings. We also have a limited amount of the award winning Ruby’s fudge as a one off.