Tuesday, February 14 2017 (Posted by Rachel)

Reflecting on the Grown in Dagenham experience

Grown in Dagenham trainees

We've been reflecting on our fantastic first tranche of Grown in Dagenham trainees as we are just about to recruit the second cohort. We interviewed the lovely trainees, Fiona, Emma, Tanya and Glory, about what they learned, what they felt most proud of and how the experience has changed them. And we managed to catch a bit of behind the scenes action of their signature Tommy K being made with some Essex class and style! 

Watch the video here

"It's been mad, but a good sort of mad"

Tanya said of the experience, "It's good for confidence. It's got me back into learning, but it's not like a big wallop in the face. It's just getting you out the house and teaching you that you can actually work"

Glory described her journey: "working with different people from different backgrounds was the greatest experience for me. Being from Africa, it was a different picture here in the beginning. I was a bit nervous - how am I going to cope? How are we going to make all these things together? But today it's a different picture and I'm glad. I'm proud of myself. At first I didn't know how to make ketchup. And now I've learned to make ketchup, jam and chutney - beautful DagenJams!"

Emma said, after being pushed in the deep end "we've all learned to be better farmers and chefs. My mind's been opened to different things - health wise, friendship wise, cultural wise. Working with other people has opened me up to a whole world of possibility"

This is testament to the power of urban farming to nourish people and community, not just with good food but also in bringing different cultures together and helping us discover our value and our life-long capacity for learning.  Sometimes the simple things in life teach us the best lessons.

Find out more about the Grown in Dagenham project here

 

Friday, January 13 2017 (Posted by Richenda)

How to feel good about what you buy, cook and eat

We talk quite a lot about “better food” here at Growing Communities and with the other Better Food Traders in our network.

But what do we mean by better food? Well, lots of things. Food that’s better for the planet and the climate, better for the people who eat it and better for the farmers who grow it. Food that makes you feel good - about yourself, your community and the environment.

Better for the planet

Food grown on small-scale, low-input, organic, local farms needs less energy to grow it, fewer harmful chemicals to produce it and less fossil fuel to transport it. Growing plants, grains and other arable crops produces much less carbon than rearing animals.

Putting organic matter and green manures back into the soil reduces erosion, helps to absorb atmospheric carbon and favours local biodiversity. Organic farming also builds natural fertility, reducing the need for artificial fertilisers.

Better for the people who eat it

Processed food is generally full of sugar, salt and fat. It’s neither fresh nor particularly nutritious. The same is often true of food that's grown thousands of miles away, picked before it’s ripe and transported long distances.

Organic food from local farms contains no harmful pesticide residues. It’s picked when it’s ready and eaten soon after it leaves the ground, so the vitamin content remains high when it gets to you (a bit of mud actually helps preserve the veg too). The fresh food tastes great, so needs to have less done to it or added to it to create delicious, nutritious meals.

A mainly plant-based diet is also better for your heart, your digestion and your finances.

Joining a community veg scheme, run by local people where you live, feels good too. You’ll be supporting local jobs, getting to know your neighbours and finding out exactly who grew your food, while knowing that you’re helping to build a kinder, fairer food system.

Better for the farmers who grow it

Large-scale agriculture is increasingly reliant on ever-larger machines, putting people out of work and destroying rural communities. Growing organic food on a small scale needs more manual labour. It’s hard work but the work is more satisfying and helps those rural communities to flourish.

Meanwhile the supermarkets increasingly want to work with large suppliers and they drive prices down as low as they can to maximise their profits. They set prices according to what they want to sell the food for.

Veg schemes like ours start from the other end. We ask the farmers to tell us what a fair price for their produce would be, a price that will cover their costs and enable them and the people that work with them to make a living. We then pay them what they ask for. This is more than supermarkets pay them and more than wholesalers pay them. But because we keep our supply chains short and we’re not for profit, our organic fruit and veg generally costs less than the same food would cost you at a supermarket.

So that’s what we mean when we talk about better food. To join our community-led veg scheme, or find out more, have a look at the veg scheme part of our website.

Tuesday, January 10 2017 (Posted by Rachel)

Glimpses of a better farming future

Last week quite a number of us from Growing Communities descended on Oxford for The Oxford Real Farming Conference. It brought together about 750 people - farmers, academics, activists, politicians and associated enterprises like us, to grapple with the big issues facing the future of farming.

It was set up eight years ago in response to the Oxford Farming Conference, which has been going for 60 years. They happen at the same time, just down the road from each other, but their agendas are worlds apart. The other conference represents high-tech, agribusiness, free-market interests, whereas the Oxford Real Farming Conference is concerned with agrocecology, small-scale farming and localising our food systems. Last year the "alternative" conference overtook the "establishment" conference in number of delegates.

In the opening plenary Colin Tudge, co-founder of the conference and Campaign for Real Farming, emphasised we're not in opposition to each other, we welcome them all to come over to our side. And they are beginning to.

A broad sweep of different subjects were covered and it certainly was eclectic – while there were a fair few academics sharing their research on soil fertility, nutrition and antibiotic resistance among many other things, we also had Labour and Green Party MPs present, and campaigning bodies like Compassion in World Farming, Sustain and the Landworkers Alliance discussing policy reform, Brexit and land rights. About half of the delegates were actual real farmers, some of whom led talks sharing practical knowledge about a whole range of topics from companion planting to stress-free handling of animals.

An unexpected and pleasant surprise was discovering they had a poet in residence, Adam Horovitz, whose job he described as “taking cuttings from all of your words and grafting them onto paper”.  Here’s an excerpt from his poem, The Soil Never Sleeps, which he wrote on day one:

The soil never sleeps
Never slips into ideology or nostalgia
It is place and purpose
The perfection of decay
A story that shifts from mouth to mouth
The crucible for rebirth
A rooftop on another world

Another unexpected element was a whole philosophical strand of the conference that focused on the much bigger picture, looking at agriculture in cultural, social, political and metaphysical contexts. Colin Tudge chaired one of the last talks of the conference on farming and metaphysics, which brought together a Christian theologist, a Sufi peace broker and a rabbi, who explored fundamental questions, “what is the universe?”, “why are we here on this planet?” and “what’s our purpose?”.

They invited us to look at farming as the frontier where humans intersect with nature, and how we can tell a lot about a human's world view by examining how they work with (or against) nature in their farming practices. I left this final talk with mind blown and heart bursting with love for farming and for our work at Growing Communities. It’s not just about providing good food for everyone but supporting a new way for humans to exist in this world, not as a blight on the biosphere but as an essential part of the web of life.

Every aspect of the conference offered glimpses of and solutions for a better way forward. Everyone I spoke to seemed both terrified and inspired – because what we’re up against is huge – global market forces, political systems, food cultures, indeed entire paradigms don’t just need to be shifted, they need to be completely dismantled and rebuilt.

Despite this there was an incredibly optimistic energy (a bloody-minded optimism perhaps) because this event was crammed with people who are on the ground creating the future they believe in, from arable farmers making a radical shift from agrochemical to natural, mixed, organic methods, to citizens blocking the development of mega-dairies, to farmers bringing their communities onto their farms to share in the costs and labour and collectively reaping the rewards.

There were so many talks, so much information and ideas shared it would be impossible to sum it all up in one blog, so stay tuned throughout January for more follow-up from the conference – we’ll be answering the age-old questions “Is organic more healthy?”, “Can organic really feed the world?” and stories of how farmers have turned things around, renewing depleting soils, increasing yields and revitalising their businesses through organic methods.

Monday, January 09 2017 (Posted by Richenda)

Resolve to feel good about food

We all set out with grand plans in January to do less of the crap stuff that makes us unhappy and do more of the good stuff that makes us feel better. Good intentions often focus around fitness and food – including eating better food and less junk.

Here at Growing Communities, we’d shift the focus from not just feeling better because we’re eating more healthily, but to feeling better about the choices we make. Any decisions about food shouldn’t just be about what’s in that food but where it comes from too.

Yes, we’d encourage giving up additive-filled processed food in favour of cooking great meals from scratch. Yes, we’d say eat less meat. Yes, we want to throw less food away.

But we also want to know that our food has been produced sustainably on small farms, that we’re doing our bit to reduce the distance that food has travelled to get to our plates, and that any meat we choose comes from animals that have been reared to the highest welfare standards.

Some 95 per cent of Growing Communities members say that they have changed the way they shop and cook since they joined our organic community-led box scheme – and that they feel better for it.

Here are some of their tips on how to shop, cook and eat better.

1. Shop local: supporting local farmers and outlets keeps money circulating in your community and cuts down on food miles. Buying directly from farmers means that the money you spend goes directly to them rather than to supermarkets, wholesalers and other middle men.

Join our veg scheme in Hackney.

Explore the other community-led veg schemes that make up the Better Food Traders and see if there's one near you.

Big Barn also has a useful map of local food suppliers.

 

2. Buy what you need: don’t be tempted by buy-one-get-one-free offers (unless you already know how you’ll use two of them). If your recipe calls for one leek and you know you won’t eat any more than that, go to your local farmers’ market and buy just one, rather than the supermarket where they’ll dictate how big a pack you have to buy.

Visit Growing Communities' Farmers’ Market.


Find other local farmers’ markets at Big Barn.

3. Save some for later: if you’re trying not to waste food yet trying not to overeat, just stop when you’ve had enough and put a the rest in the fridge or freezer. Leftovers can be eaten at another meal or added to all sorts of things: tortillas and soups are particularly accommodating of whatever you mix into them.

Have a look at the great recipes on Love Food Hate Waste.

4. Buy seasonal: seasonal food is likely to be fresher and to taste better than food grown in heated greenhouses out of season (which uses more energy too). Eating seasonally increases the chances that your food has ripened naturally (rather than during the long haul from Argentina or New Zealand or wherever). Plus, learning to eat with the seasons means that you really, really appreciate that first apple or tomato or strawberry after the long wait.

See Lucie Galand’s Seasonal Veg chart for a useful guide to what’s in season.

5. Eat less meat: cows are one of the biggest greenhouse gas emitters in the world and growing food for them takes up millions of acres of land and uses gallons of water. Other types of meat production are also damaging, so eat meat rarely rather than routinely.

The Meatless Monday site has many compelling reasons for cutting down on meat – and lots of recipe suggestions too.

6. If you do eat meat, make it good: meat from small-scale organic farms not only tastes better and contains fewer antibiotics and added hormones, it uses less energy in its production. It is also a guarantee of high welfare standards. Animals on organic farms are completely free to roam and most graze for large parts of the year.

See The Meatrix for an entertaining summary of the arguments against factory farming.

Compassion in World Farming makes the case comprehensively.

7. Buy organic: Industrial farming has a terrible impact on the environment, using more fossil fuels in transport, fertilisers and pesticides and reducing soil quality. Small, organic mixed-use farms boost biodiversity and protect soil. And Growing Communities members say the food tastes better too.

See the Soil Association website for the detailed arguments and tips on where to buy organic food near you.

All the food for Growing Communities’ community-led fruit and veg scheme and our Farmers’ Market comes from small organic farms and food producers as close to London as possible. We never air-freight. 

Wednesday, October 12 2016 (Posted by Rachel)

The results are in

The members have spoken...

Every year we send round a long survey to all our veg scheme members to find out how we’re doing and where we could improve. We got an incredible response this year with so much useful and uplifting feedback.  Here’s a summary of what you said and what we’re going to do about it.

 

Who are our members?

Of the third of our membership that responded to the survey, you are a pretty young bunch – 80% of you are under 46 years old. Nearly half of you are vegetarian or vegan and you’re all so environmentally conscious – 85% of you see the benefits to the environment as the key reason for buying organic, though health is important to a lot of you too.  You’re pretty active too – the majority if you walk or cycle to collect your bags. And you’re great cooks – 72% use your own creative genius to figure out what to do with your veg bag ingredients.  

 

What we’re doing well

Quality is king

Overwhelmingly positive response about the produce we supply with the majority of you rating it as good or excellent. The quality of the fruit & veg came out on top, but you’re slightly less enthusiastic about the variety and quantity – 4% rated quantity of the produce as poor and 3% rated variety of fruit as poor. This may be a small percentage but we’re very aware that this is increasingly a challenge for us.

Our budgets do not stretch as far as they used to, as the price of food is constantly going up as is the living wage. Unexpected factors such as unusual weather and Brexit have affected crop yields and prices. We’re currently working on securing a more stable supply of organic produce to ensure we can continue providing you with the best our small producers have to offer. 

Community 

Some 69% of you feel more connected to your local community since being part of growing Communities and 44% of you said you’re using your collection point more as a result of being a member. 

Hackney Salad

You LOVE the Hackney Salad and wish you could have it more often (well most of you do. Some people find it too bitter or spicy. In fact some households seem divided by it, “Other half thinks it is too spicy (I disagree) maybe some weeks leave out the spice and label it 'soft'”). Our salad yields were down this year due to the weather – it was too warm in winter which meant the pests did not die off and then too wet in May & June which hampered the start of the growing season and caused a plague of slugs, snails and other beasts. The patchwork farmers have been battling with these set-backs all season to try to match demand.

We deal with complaints well

Almost all of you said we were very easy to get hold of when you had a complaint and that we dealt with issues well. We do go out of our way to fix things when they go wrong – our delivery system leaves us open to many possible problems which are outside our control, so we work very hard to make sure we resolve issues when they do occur. And by the sounds of it, we do that very well. 

Where we can improve

While some people find it kind of cool collecting from a church (“I love telling people I get my veg from a graveyard”) others get a bit spooked picking up their veg in the dark. We’re working on some eco-lighting for St Peter’s and it should be in place very soon.

General feeling among some about the variety in the veg bags – lots of repetition week on week, or a strange combination of produce in the bags that make less obvious meals, or for some, just not enough of it.  We have had a strange year with sourcing produce, and the hungry gap did last longer and hit harder than usual. All the reasons I’ve explained above – unusual weather, Brexit devaluing the pound which made European fruit imports significantly more expensive. However we’re not making excuses, but want you to know we’re aware of the challenges to supply and we’re working on improving it.

 

Changes are coming…

You really don’t like plastic, that’s clear! We’ve taken that on board when thinking about our packaging.  Unfortunately for now there is no suitable alternative for bagging greens. Starch polymer is a compostable solution, but it doesn’t really do the job and it’s very expensive. The process is also really energy and resource intensive. We’re keeping an eye on this and as soon as a suitable alternative comes around, believe me we will be onto it. The plastic issue is an ongoing one and there are many arguments for plastic being the most sustainable solution, when all other factors are taken into account. Read our friend Pete at Pete at Westmill Organics’ blog about it.

Carrier bags – we floated the idea about switching to bags-for-life and you provided some really useful insights. While people are mostly in favour of switching there are some concerns, rightly so, about how we’d administer this and what types of bags we’ll be using. We don’t want to be adding to the amount of plastic in the world so we’re exploring options such as bags made from recycled plastic bottles. Some people preferred to stick with plastic carrier bags as they like being able to return all their bags to be reused by us. We just want to add here that we’re also very happy to accept bags for life too. We can’t take paper or cotton though, as they are too unreliable in wet weather.

The bag deposit idea still needs some thinking through. While 78% of you were happy to pay a £5-10 deposit for a set of bags, quite understandably there were many questions raised. We envisage needing to buy five bags per customer to allow for delays in people returning their bags (we know that not everyone’s going to be able to/remember to return their bag each week). We’re still mulling over all the options and will keep consulting and updating as we progress. 

 

Holiday policy

Some 83% of you were either very pleased or pretty neutral about scrapping the holiday policy and 2% didn’t even know that one existed. So that sounds like a pretty clear green light. Those of you that liked being able to donate your bags to the homeless charities we work with when on holiday, rest assured we’ll still be donating surplus and uncollected veg to these groups.

Monday, July 25 2016 (Posted by Lucy)

Schools out on the Dagenham Farm

As part of the Grown in Dagenham project we’ve been hosting weekly workshops for a number of young people at our Dagenham Farm, inspiring them to grow and eat fresh organic food. We’ve been joined by Year 1 and Year 3 from our local primary school, William Bellamy, as well as a small group from a Dagenham secondary school, Eastbrook and Barking and Dagenham College.

60% of the children at William Bellamy school don’t have a garden

With the help of our green fingered friends from William Bellamy, we transformed an empty plot into a lush growth of tasty vegetables, herbs and flowers. Both classes have tried their hand at a wide range of gardening tasks, including seed sowing, planting out, potting on and some epic weed clearing. We have covered a range of topics, from seeds, plant life cycles, herbs and cooking. These sessions have been an excellent opportunity to gain hands-on experience with nature especially for those who do not have access to green spaces – 60% of the children at William Bellamy school don’t have a garden.

“Produce does not come from Asda already in a bag”

One of the highlights for the children was seeing where their food comes from and experiencing for themselves the challenges of growing it. As the class teacher put it, these workshops have given the children “a sense of reality” and have shown them that “produce does not come from Asda already in a bag”.  The joy for many has been tasting the delights of what they have grown, trying foods they have never tried before. The aim of cooking with the groups has been to teach the children the connection between the plants and what they can eat. The most popular was a tie between nasturtium pesto and the garden pizzas. When picking the nasturtium leaves, the children seemed shocked that these peppery leaves could be turned into something so tasty; by the end of the session I was fighting to get the bowls away from the group as they were too busy licking them clean!

“We have been growing, cooking, tasting, looking, thinking, making, smelling, sharing, helping, laughing, and learning.”

At William Bellamy, the term was rounded off by an assembly for each group, where the classes presented to the rest of their year what they had learnt at the farm. Year 1 explained all the different things we have been doing at the farm, which is perhaps best described in their own words (imagine 30 very sweet 6 year olds): “we have been growing, cooking, tasting, looking, thinking, making, smelling, sharing, helping, laughing, and learning.” The positive impact on the children was noted one of the teaching assistants who accompanied the group the whole term: “I have loved these workshops and will miss them. I enjoyed seeing the joy the children had in planting,growing, cooking and looking for insects and herbs.”


Meanwhile with our Eastbrook students, we have been developing their plastic bottle greenhouse, laying the groundwork for a productive plot and all the while gaining lots of gardening skills that they will hopefully transfer to maintaining their own school plot.
It has been a very busy term with our school groups and lots of good fun has been had. But it doesn’t stop there! We’ll be holding a weekly summer club for local young people over the holidays. In September, we will be welcoming the new cohort of school groups and our plots will hopefully provide us with lots of squash, tomatoes and courgettes to name a few!

Tuesday, June 21 2016 (Posted by Richenda)

Thoughts on the EU referendum

As a small-scale food sustainability organisation dependent on farmers across Europe, we are shaped by being part of the EU, and what is likely to happen if we leave. We welcome the diversity of the organisations we trade with, the farmers we work with, the people we employ, our market customers and our veg scheme members - many of whom come from EU member states - but we don't claim to be experts on what the outcomes might be for food and farming in the UK.

But we've found some interesting thoughts from people who are experts. If you're not already suffering from information overload, we'd highly recommend the thoughts gathered by the Land Workers' Alliance, including Tim Lang and Victoria Schoen's comprehensive analysis.

Meanwhile, Friends of the Earth has blogged about the environmental benefits that EU membership has brought.

If you reckon that neither side of the debate seems to speak for those of us who question the necessity for growth, who put people before profits and fair trade before free trade, who would like to see a different world that places protection of the environment, social justice and care for refugees top of its list of priorities, then you might be interested in this view from Bertie Russell of Plan C Manchester

We found this speech from EU law expert Professor Michael Dougan really compelling too.

And finally, here's the Sustainable Food Trust's view of what Brexit could mean for food and farming.

Friday, May 27 2016 (Posted by Richenda)

What's a fair price for food?

The Guardian published an article last week saying that the introduction of the National Living Wage could kill off UK fruit farming. It quoted hospitality consultants Beacon, who said supermarkets may reject UK strawberries in favour of cheaper imports.

This is further evidence of just how broken the conventional food system is. As we've seen in the dairy industry, supermarket wars drive prices down so far that huge numbers of small farmers are going out of business. That's not the food system we want to see.

We need a system that starts with looking at the real costs of producing food, then paying farmers enough to cover those costs (including paying decent wages), then charging a fair price from the people who are going to eat the food. (GC has paid at least the London Living Wage to all staff since it was first introduced on a voluntary basis in 2005.) Treating people decently is essential: who can hold their head up if they don't do that? 

The introduction of the Living Wage will have a big impact on farmers - especially in horticulture, which is very labour-intensive. Wages already make up about half the cost of producing fruit and veg, and a recent National Farmers’ Union (NFU) report suggested new pay levels over the next five years could cost growers up to 158% of current business profit.

So something has to give. Would we rather buy cheap food that has been imported from countries where worker's wages are lower - and know that local farms are going under as a result? Or would we rather support local, sustainable farms with fair prices that cover their costs? 

We know that the introduction of the Living Wage will put a strain on some of the farmers we work with - and we'll continue to support them through that. This will mean that a lot of the fruit and veg in the bags - and at our farmers' market - will cost more to buy. 

In the short term, we're not planning to put our veg scheme prices up. We'll lower our mark-up a bit - so we pass more of the money our members pay us onto the farmers. In the medium term, we may have to put a bit less of some items into the bags. And in the longer term, we may have to put up the price of the bags. 

But it's worth it to build the food system we want and to help local organic farmers and growers to flourish.

"Sometimes, we need to protect what we value," as the Sustainable Food Trust said in its article about the issue.

And there's another thing. Among the many good reasons for supporting local production is the fact that we can breed varieties for their flavour, rather than their looks or ability to hold their shape on the long journey from a foreign field to a Hackney table. So supporting local producers not only keeps local economies thriving: it also means we get to eat much tastier, fresher, better food.

Tuesday, March 15 2016 (Posted by Rachel)

Getting creative with cauliflowers

Cauliflowers are wonderfully diverse vegetables to cook with. They may not seem as exciting as purple sprouting broccoli, but there is so much more you can do with a cauli. It absorbs flavours well, so you can spice it up or slather it in cheese, what ever floats your boat.  To give you a bit of inspiration I've collated a bunch of veg box friendly recipes that you can steam, roast, fry and puree your way through.

 

Spice it up

Their mild flavour creates the perfect canvas for various spice blends, so they are a popular choice in Indian and Middle Eastern cooking.  I like to coat cauliflower florets in olive oil and spices (chilli, cumin and coriander seeds) and roast them along with some almonds or chickpeas for a Moroccan-style side dish. Try this Spicy Roasted Cauliflower recipe. 

Cauliflower also works well with Indian spice blends.  Aloo gobi is a firm favourite and it’s very simple to make.

Or try this Cauliflower Meunier recipe by one of our very own veg scheme members Sophie Dilley. She combines the cauliflower with chilli, lemon and garlic to create some seriously sophisticated flavours.

 

A gluten-free dream

Caulis have also become a bit of a hit in the gluten-free cook's repertoire. Grated cauliflower becomes a great substitute for rice or couscous. You can even make cauliflower flatbreads and pizza bases.  Or if you fancy something a little less holy, try these cauliflower fritters 

Use the whole cauliflower

If you usually discard the leaves and stem, think again. They are just as edible and tasty as the florets and they take the same amount of cooking time. The white ribbed stalks have a smooth texture and a slightly nutty taste. Likewise, the inner stalk of the cauli that's left once you cut off the florets is just as worthy of our dinner plates!

The leaves can be roasted and tossed with some nuts and herbs (try dill or parsley) to make a warm salad. Alternatively they can be cooked in spices for an Indian side dish.  You may be familiar with aloo gobi but how about gobi danthal sabzi? This is a dry, mildly spiced curry made from cauli stalks and leaves. Give it a go! 


Or if you fancy some more traditional English flavours, try this cosy cauliflower leaf soup recipe which combines cauli leaves with potato and blue cheese. 

Tuesday, February 09 2016 (Posted by Rachel)

Why I love celeriac

Also known as celery-root, this is a delicious knobbly root vegetable. You can't be blamed for feeling put off by its alien-like appearance, the size of the thing and the mud it conceals in its tentacles. But it’s well worth breaking through those first impressions because this is a tasty little monster.

It smells amazing

It has a wonderfully fresh aroma reminicent of celery, parsley and parsnip. If I could make this into a perfume, I would spray myself with eau de celeriac every day (I may be over sharing here). For the more conventional, you could waft your celeriac around your kitchen for a rustic room fragrance.

It's really good for you

Celeriac's an excellent source of vitamin K, which is great for bone health and has a possible benefit for people suffering from Alzheimer's by limiting neuronal damage in the brain.

On top of that, it contains many anti-oxidants and essential minerals phosphorus, iron, calcium, manganese and copper. What's not to love?!

It's easy to cook

Its flesh is soft and the skin comes off very easily with a knife. No need to faff about with a peeler - just slice it off with long downward swipes of a knife.

Then when you've released the pure white flesh from its Jabba the Hutt exterior, there's a world of lovely tasty things you can do with it.

Simply roasted in chunks with some salt and pepper or spice is good enough for me, but you might also want to try some of these recipes to get you going:

Celeriac Chips

Whole baked celeriac

Baked celeriac and parsnip cake

Sweet and sour celeiac and swede salad

Celeriac coleslaw

 

 

Website by Joe Short