Your weekly breakdown of what’s in your Fredagsgrønt, plus suggestions and ideas for what to do with it.
Brought to you by Farm of Ideas, Fredagsgrønt is a weekly vegetable subscription service that provides you with fresh, local and seasonal produce throughout the summer – the same produce used by Relæ, Manfreds, BÆST and Mirabelle Restaurant & Bakery.
For more information and to subscribe, head to Farm of Ideas.
This week’s box includes:
- Cucumber – Salt and Pepper
- Cucumber – Arola
- Summer Squash – Courgette, Tromboncino & Pattison
- Pak Choi Win-Win
- Beauregarde Snow Pea (Purple Pea)
- Spring onions
- Romaine Lettuce – Dragon
- Chive Gonzales, Marigold, Basil
As many of you may know, this year Farm of Ideas changed location – a move which saw us dive into areas of great opportunity and great uncertainty.
Our new home at Svanholm has provided us with the opportunity to grow many more varieties and quantities of our favourite crops. This is so important to us as we navigate the problems surrounding a decline in biodiversity and use the farm to preserve rare and interesting varieties.
With any experimentation comes uncertainty, and growing new crops is no exception. A big challenge in establishing the new site has been knowing how much we need to grow – to satisfy our curiosity, the needs of our restaurants and the experience of our guests.
When we made our harvest plan for the new fields, our aim was to grow the most delicious varieties we could and to grow enough to meet the desires of our chefs. After last year’s tomato draught, we especially focused our efforts on tomatoes and courgette. And boy, did it work…
So this year, we’re learning from the challenges that can arise from overproducing a crop to a point where it creates a potential source of waste. This year, we’re dealing with courgette.
If we miss just one day’s harvest, the squashes grow larger than required for our restaurants. As our overarching goal is to be sustainable – using everything we grow and wasting nothing – utilising the full harvest is our only option. The solution, as it was the very first day we opened Relæ, is to get creative – to find new and exciting ways to use the excess.
With this in mind, it should come as no surprise that this week your boxes are stuffed with a beautiful assortment of our organic squash. You’re not the only one scratching your head at the sight of so much courgette: Our farm team have been thinking up ways to transform the vegetables too and in doing so have discovered just how diverse and delicious they can be! So far they’ve been fried, pickled, fermented and even, as one Relæ stagiaire discovered, turned into a tasty jam.
Want to make like the Farm of Ideas’ team and try this courgette jam for yourself? Here’s how:
Mateo Polanco’s Courgette Jam
- 550g Farm of Ideas’ organic courgette
- 150g sugar
- 2.5g salt
- 1/2 lemon juice
- 5 marigold stems
- Roughly chop the courgettes into chunks.
- Chop the marigold stems
- Put all the ingredients except the marigold into a pan and bring to boil.
- Once boiling, lower heat to medium/low and simmer for 1 hour and 50 minutes
- Add the chopped marigold, cook for a further 10 minutes.
- Now for the fun, smash some of the chunks to form a ‘jammy’ texture.
- Set aside to cool, then it’s ready to serve! We recommend spooning it onto slices of Mirabelle Bakery’s sourdough.
Let us know how you got on by tagging your dishes with #fredagsgrønt on Instagram!