Perry Court Farm

Here are some recpies to tempt your taste buds with!

We recommend the following Books as a guide when using our vegetables: 1. The good food Cafe's vegetarian cook book by; Mary Whitaker, Hannah Labovitch and Tessa Houghton Budd. Available at the farm shop or market stalls for £6.95 2 . Diana Shaw. The Essential Vegetarian Cookbook and Almost Vegetarian

Potatoes
Raja
Red and waxy potato, good for boiling, chipping, roasting or mashing

Cosmos
Good all rounder but more floury than the Raja. The larger ones are a good baking potato.

Milva
Waxy white potato, good for salads or boiling, not so good for mashing or baking.

Maris Peer
Old fashioned good quality mid range potato

Beetroot

Beetroot leaves are very nutritious (a good source of vitamins A,C and iron) and can be used in salads or cooked like spinach. Remove the central stalk if very tough. The root can be eaten raw, grated in salads, or cooked. To cook beetroot, just rinse it, don't peel or cut off the roots
or the stalk or the red juice will leach out. Boil in plenty of water, 20 to 60 minutes, depending on the size. Once they are cooked, allow to cool a little then top tail and peel. They can also be covered and baked whole in the oven, although this takes a little longer.

Chard

Swiss Chard has dark green leaves and white stalks
Ruby Chard has bright red stalks
Rainbow Chard has pink or yellow stalks
It is a good source of potassium, calcium and iron. Chard is similar to spinach, but it needs longer cooking.The stalks need more cooking than the leaves, so remove the stalks, chop them then steam, boil, braise or saute them before adding the shredded leaves for the last few minutes cooking

Tian of Spinach
Wash and spin lightly 1 to 2 lbs of spinach Cut into strips then roughly int squares. Lay in a grattin pan. Eg metal roasting pan or pyrex dish
Sprinkle sparingly with salt and moisten with olive oil. Moisten fresh breadcrumbs in olive oil sprinkle them on so spinach is fairly well covered
Bake in a high moderate oven Gas mark 5 or 180oC until spinach is cooked and breadcrumbs nicely browned.

Recipe given by Priscilla McBride

Squash Varieties

Variety: Butternut
Sweet flavoured dense orange flesh

Variety: Buttercup
Reputedly one of the most delicious squashes ever.
Green skin and firm sweet flesh.
Ideal for roasting as well as soups

Variety: Sweet dumpling
Creamy white with green stripes, the flesh is orange.
Can be baked whole when wrapped in foil

Variety: Blue Ballet
Soft blue grey skin with sweet orange flesh. Keeps well.

Variety: Small Sugar
Popular for pies and parties at Halloween.

Variety: Jack-o-Lantern
Traditional Halloween Pumpkin.

Squash

Wrap in foil and bake for about one hour at 180 to 190oC It is done when you can squeeze it slightly Cut in half and scoop out the seeds Serve with butter, salt and pepper to taste Larger squash should be cut in half first.

Roast
To roast cut in half lengthways and scoop out the seeds Spread butter over the squash and wrap in foil. Roast at 220 oC
for 45 minutes. Remove the foil for the last 15 minutes.

Spaghetti Squash

The flesh of vegetable spaghetti squash really is like spaghetti when cooked! Pierce the skin with a knife a few times then either boil or bake in the oven.

A 1 kg squash should be boiled for approx 23 minutes or baked for approx 45 minutes. Leave to cool then cut open and remove the seeds and spongy fibres. Run a fork along the remaining flesh and it will comeaway in strands - just like spaghetti.

Buttercup, Red Onion and Blue Ballet Squash 1

To Bake
Cut into quarters and remove all the seeds. It is vital you remove the seeds, otherwise the moisture from the seeds will leech into the flesh making it watery and bitter You want it to emerge from cooking as firm and dry as possible Brush the flesh with melted salted butter Wrap in parchment paper or foil and bake at 200oC until softand the flesh is falling away from the skin. Discard the skin and mash it with either Cream and a touch of brown sugar or maple syrup
or Cream and a grated Parmesan cheese and a dusting of nutmeg Recipe given by Diana Shaw. Author of:

Buttercup, Red Onion and Blue Ballet Squash 2

To Steam
Cut into quarters and remove all the seeds. Peel the skin with a heavy vegetable peeler or sharp knife
Place in a steaming basket over boiling water, making sure the water doesn't touch the squash The squash is done when it is soft all the way through. Make sure there are no tough fibrous bits.To enjoy it at its sweetest it must be cooked thouroughly How you use it now is up to you. Either
1. Mash it with Cream and a touch of brown sugar or maple syrup Cream and a grated Parmesan cheese and a dusting of nutmeg
2. Add to beef or lamb stews
3. Use in pies, muffins and other baked foods
4. Eat it straight from the pot

Recipe given by Diana Shaw. Author of
The Essential Vegetarian Cookbook
and Almost Vegetarian

How to eat Dumpling Squash 1

Dumpling squash are so fabulously sweet, you'd think nature goofed and meant it as a forbidden fruit rather than the
superior source of nourishment it happens to be.

To Bake
Heat the oven to 200oC Cut the dumpling in half through the middle. Brush the inside lightly with melted salted butter
Wrap in parchment paper or foil and place in a baking dish Bake until soft, about 40 minutes depending on size.
Eat as it is, scooping out the flesh with a spoon
OR
Drizzle with maple syrup
OR
Fill each half with cooked rice or barley Sautéed mushrooms and a dusting of nutmeg.

How to eat Dumpling Squash 2

Dumpling squash are so fabulously sweet, you'd think nature goofed and meant it as a forbidden fruit rather than the
superior source of nourishment it happens to be.

To Steam

Cut the dumpling squash into quarters.

Remove the seeds, but leave the skin on. Place in a wire steamer basket and steam over boiling water
(Making sure the water doesn't touch the squash) until you can pierce the flesh easily with a knife.
Scrape out the squash and mash with a bit of cream. Salt to taste

Recipe given by Diana Shaw. Author of
The Essential Vegetarian Cookbook
and Almost Vegetarian

Roasted Pumpkin Soup

Roast pumpkin, carrot, onion and a little garlic
When they are roasted, mix them in a mixer.
Put it in a microwave for 10 seconds to heat it a little.
Put it in a bowl or cup
Add some hot water
Eat it

Recipe by Emmanuelle Twentyman Aged 7

Hints

If you have any helpful hints or recipes you would like to pass on
Please feel free to write them down
Any other comments would be welcome

A.G. Brockman and Company
Perry Court Farm, Garlinge Green, Canterbury, Kent. CT4 5RU
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