Free cookery courses, Free VegFest tickets, New Seaweed masterclass

Happy October!

Exciting announcement alert! Made In Hackney is collaborating with community group Clapton Commons on their new village hall project. This group of local residents have tirelessly worked for the last 5 years to turn an abandoned public toilet into a village hall and community kitchen – and we’re going to be based there. Whoo hoo!

Hackney Council have pledged funds to bring the building back to life but Clapton Commons now need to raise £50K for the internal fit out. Can you support their crowdfunder?

Also, we’re offering free family cookery courses, free tickets to VegFest and we have a new Seaweed Masterclass. It’s all going off.

With kitchen love,  

Sarah, Nynke, Veryan, Dilupa, Agathe, Andi, Jayshree and the whole MIH family 

Masterclasses

VIP SERIES Autumnal Forage with Rachel de Thample Saturday 6th October 11.00am - 1.00pm @ Crystal Palace Chef and forager Rachel de Thample will lead an edible plant ID walk with tasters and samples (nettle & chickweed falafel anyone?), tips on safe foraging, info on health benefits and detailed handout. Read More
	Seaweed – How To Forage For & Cook This Super Food with Ollie Bragg Saturday 27th October 12.00 - 4.30pm Ollie Bragg will teach you to prepare different seaweeds, make creative dishes Agar-Agar Crème Brûlée, Seaweed Pesto and Kombu Lasagne, make Japanese style salads and cover health benefits. Read More
Life Beyond Cheese with Ellie Brown Saturday 3rd November 10.00am - 2.30pm Vegan cheese magician Ellie Brown of Kinda Co. will show you how to make divine plant-based versions of Mac ‘n; cheese, garlic and herb cream cheese, baked rosemary camembert and basil ricotta. Read More	VIP SERIES Gourmet Vegan with Anton Petro Saturday 10th November 12.00 - 5.30pm Learn to make restaurant standard food with Anton Petrov. He’ll teach you knife skills, flavor balancing, umami flavor creation, braising, poaching and emulsification techniques and plating skills. Read More

Community Classes

Family Cooking For Life @ The Redmond Community Centre Thursdays 4.30 - 6.30pm 4th October - 15th November Learn to make amazing, tasty, healthy food with your small folk in these super fun classes. Free meal at end.

In their mission to make veggie/vegan food more inclusive and accessible to everyone the kind folk at VegFest have offered the Made In Hackney family free tickets to their next London event on 27th & 28th October. You’ll have a chance to sample new veggie and vegan products, watch demos and attend sessions on everything from Health & Wellbeing to Activision and Permaculture. To claim your free tickets complete the form at the Trade Area of their website and put Made In Hackney in the company name and our website www.madeinhackney.org in the URL. Happy VegFest!  

Calling all you photographers and designers. Made In Hackney needs your creative skills to help promote our cause and capture the magic of our events, classes and team. If you have any time to spare and are a photography or design whiz we’d love to hear from you. Up for it? Please drop Nynke an email on nynke@madeinhackney.org
 
Photo by Nicola Jo at Tribal London

Why buy seasonally? Eating non-local, air freighted fresh produce contributes to climate change. Reduce your carbon footprint by buying from box schemes & farmers markets.

Vegetables		Fruit and Nuts	Wild
Artichoke Broccoli  Carrots Chillies Cucumber Garlic Kale Mangetout Peppers Pumpkin Swede  Tomatoes Watercress	Beetroot Butternut Squash Celeriac Courgettes Fennel Horseradish Lettuce and Salad Leaves Parsnips Potatoes Runner Beans Sweetcorn Turnips	Apples Blackberries Cobnuts Damsons Hazelnut Pears Plums Quince Raspberries  Redcurrants	Beech Nuts Bilberry Blackberry Chickweed Dandelion Elderberry Hazelnuts Nettles  Pennywort  Rosehip Sorrel

NB: When buying seasonally check provenance. If you're aiming to reduce your carbon footprint there's no point buying 'seasonal' apples flown in from New Zealand.

Lemon & Ginger Tea

Despite a gorgeous Indian Summer the seasonal shift has certainly happened with the usual round of nose dribbles and coughs that come with it. Start your day with the humble but mighty lemon and ginger tea to boost your vitamin C levels, immune system and thanks to the ginger dose yourself up with some anti-bacterial, anti-viral goodness. 

Ingredients
¼ lemon 
2 strips fresh ginger 
Hot water 

Method
1: Boil kettle and pour hot water into a mug. 
2: Cut a lemon into quarters.
3: Squeeze the juice of one quarter into the hot water. 
3: If using an organic lemon drop the quarter you just squeezed into the water. If non-organic discard. 
4: Slice fresh ginger into 2 strips (1cm plus in width) and add to the hot water. 
5: Leave for at least 5 minutes. 
6: Enjoy.  

Photo by Dominik Martin on Unsplash

Always consult a medical practitioner before using a new herb.

Jobs To Do In The Garden

• Harvest pumpkins, squash and courgettes before first frost 
• Harvest tomatoes – you can use green ones for cooking
• Harvest last of your runner or French beans 
• Harvest last of grapes if lucky enough to have a vine
• When beans and peas finish cropping cut away at stalk – leave roots in soil to add nitrogen
• Harvest cabbages but leave stalk in ground to encourage a flush of young tasty leaves
• Plant onion sets 
• Plant garlic cloves
• Order a home mushroom growing kit for use in November 
• Plant new fruit trees and bushes 

What To Sow Now

• Garlic cloves (direct ground) • Onion bulbs (direct to ground) • Salad greens to be eaten as microgreens (greenhouse or windowsill) • Mung beans for sprouting (windowsill) • Broccoli seeds for sprouting (windowsill) • Alfalfa for sprouting (windowsill) •

Photo by Janelle Hewines on Unsplash

Butternut Squash, Basil & Tomato Galette

This hearty Autumn rustic pie comes from the stunning Melissa St Hill and we want a slice – right now. Recipe

Grilled Pear & Blackberry Tart

YES! This epic seasonal tart from Melissa St Hill  is a real show stopper and well worth all the steps. Make it now. Recipe