I wholeheartedly agree. When I moved here I wasn't aware of it, but as I've grown more involved, I've discovered these amazing people. It may just be me, but I feel as though there is a culture of independence and taking pride in support for these individuals and their businesses. It is the definition of putting your money where your mouth is, and I can't help but wonder how different food everywhere could looks if a little more was done to teach kids in schools about this sort of thing. Or even adults in cities.
A good starting point for anyone is to look up regenerative and organic farms in your area, visit farmer's markets, talk to people, ask about suppliers. If all else fails, move to Wales.
It's incredible isn't it, our farm is between tragaron and Llangeitho west wales. And I'm super excited about meeting incredible people that care for our land. Much love 🤗
Bravo! What a wonderful idea for a deep dive Substack channel into local organic food sourcing & a healthy way forward to preserve needed grain species. Your writing really evokes this wondrous rooted yet timeless aesthetic. Plus recipes to make it all hands-on real!
Thank you very much. As an ex-chef now gardener, I'm fascinated in food at every step and want to share something that is positive, solution-oriented, and obtainable for cooks and chefs in every kitchen. Perhaps not everyone has such good producers living so close by, but in an odd way, living in a part of the UK most considered to be under developed in modern standards (until very recently) has given room for such things to hold on. And I thought I'd help celebrate that.
This dish sounds so warming and cozy. It reminded me of a vegetable pie I ate in England many years ago, that pie included beets. I love the rustic stew look. To be clear, the crust does not cover the dish when being made? It is made to be more like a galette? Thank you!
Yes, exactly like a galette. You can make a lid from spare pastry if you'd like. Lay it over the top and crimp the edges up and over before brushing the whole lot with a wash.
I have a real soft spot for rustic, hearty pie and pastry. Another one I love that uses beetroot is beetroot, potato, cheddar and horseradish. Use a mandoline on the beets and potato, then add them layer at a time with a handful of grated cheddar and a thin spreading of horseradish. Top it with pastry and bake for 40-50 minutes at 180C. It has a great, nose-tingling kick!
Sam that was brilliant! Thank you, this excites me and maybe our farm can at some point assist with, we haves acres of land that I see as opportunities to grow. I would love to give the black oats a space, let's see. I've just started here on substack, finally got my page ready [ A WILD- LIFE) I'm just getting my head around how it all works then I'll start sharing. Many thanks 🤗
Wonderful! And I'm glad you liked the post. Welcome to substack! What kind of thing will you be writing about? If you're interested in aiding with grain like the Dyfed Black, I can put you in touch with someone. :)
Hi Sam yes I'm interested to know more and explore the Dyfed Black. As for what I'll be writing about, multiple things really but with the intention to point back to the eco system of the natural earth and how we can live in harmony with nature as nature and thrive. I do have an about section with images of the land here in wales on my new newsletter titled " A WILD- LIFE " coming soon. I haven't yet begun, all in perfect time. ☺ 🤗
You are so lucky to live in an area with such dedicated farmers and a miller committed to producing flours from their grains.
I wholeheartedly agree. When I moved here I wasn't aware of it, but as I've grown more involved, I've discovered these amazing people. It may just be me, but I feel as though there is a culture of independence and taking pride in support for these individuals and their businesses. It is the definition of putting your money where your mouth is, and I can't help but wonder how different food everywhere could looks if a little more was done to teach kids in schools about this sort of thing. Or even adults in cities.
A good starting point for anyone is to look up regenerative and organic farms in your area, visit farmer's markets, talk to people, ask about suppliers. If all else fails, move to Wales.
It's incredible isn't it, our farm is between tragaron and Llangeitho west wales. And I'm super excited about meeting incredible people that care for our land. Much love 🤗
Bravo! What a wonderful idea for a deep dive Substack channel into local organic food sourcing & a healthy way forward to preserve needed grain species. Your writing really evokes this wondrous rooted yet timeless aesthetic. Plus recipes to make it all hands-on real!
Thank you very much. As an ex-chef now gardener, I'm fascinated in food at every step and want to share something that is positive, solution-oriented, and obtainable for cooks and chefs in every kitchen. Perhaps not everyone has such good producers living so close by, but in an odd way, living in a part of the UK most considered to be under developed in modern standards (until very recently) has given room for such things to hold on. And I thought I'd help celebrate that.
This dish sounds so warming and cozy. It reminded me of a vegetable pie I ate in England many years ago, that pie included beets. I love the rustic stew look. To be clear, the crust does not cover the dish when being made? It is made to be more like a galette? Thank you!
Yes, exactly like a galette. You can make a lid from spare pastry if you'd like. Lay it over the top and crimp the edges up and over before brushing the whole lot with a wash.
I have a real soft spot for rustic, hearty pie and pastry. Another one I love that uses beetroot is beetroot, potato, cheddar and horseradish. Use a mandoline on the beets and potato, then add them layer at a time with a handful of grated cheddar and a thin spreading of horseradish. Top it with pastry and bake for 40-50 minutes at 180C. It has a great, nose-tingling kick!
Yes please!
Man, that pie!
Sam that was brilliant! Thank you, this excites me and maybe our farm can at some point assist with, we haves acres of land that I see as opportunities to grow. I would love to give the black oats a space, let's see. I've just started here on substack, finally got my page ready [ A WILD- LIFE) I'm just getting my head around how it all works then I'll start sharing. Many thanks 🤗
Wonderful! And I'm glad you liked the post. Welcome to substack! What kind of thing will you be writing about? If you're interested in aiding with grain like the Dyfed Black, I can put you in touch with someone. :)
Hi Sam yes I'm interested to know more and explore the Dyfed Black. As for what I'll be writing about, multiple things really but with the intention to point back to the eco system of the natural earth and how we can live in harmony with nature as nature and thrive. I do have an about section with images of the land here in wales on my new newsletter titled " A WILD- LIFE " coming soon. I haven't yet begun, all in perfect time. ☺ 🤗
We've come a long way in recognising the value of grains. Lovely piece, and you're very lucky having such wonderful people close by.
What a wonderful read, Chef! Thank you!
Thank you ever so much! I thought I’d write more on something outside of fermentation (ignoring that bread is!) so I’m glad you enjoyed it.
It's fun to get back to basics. I'm scheduled off on Thursday and you've inspired me to recreate your pie recipe.