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Cooking up the Future
by Admin on April 12th 2008, 11:10 am
Please share your recipes for cooking what you have grown, for COOKING UP THE FUTURE more than a cookbook. It celebrates the vision of people in Todmorden, but is more even than that.
It is a vision that taps into a common need to eat, and to plan to continue to eat, even with climate change. It is a vision with the potential to unite
this town and other towns...
The book will be produced by the team who produced the HAND SERIES cookbooks shown on the left. We hope to have it out by Autumn 2009. It will be
- a showcase for your recipes for delicious meals made from food grown in Todmorden
- a treasure trove of the gardening wisdom of generations
- full of photos showing how schools, farms and private gardeners have worked independently yet achieved a common result
- open to businesses to promote themselves and their experience of food production and sale
- a Todmorden album that captures the best of our town across many disciplines
- enjoyable for Todmordians at home
- essential reading for anyone wishing to have an 'edible' town
Finally, it's worth remembering that most successful books are a product of successful people, places and projects, not the other way around.
Last edited by Admin on June 11th 2008, 7:22 am; edited 1 time in total
Re: Cooking up the Future
by Joan on May 24th 2008, 7:42 am
I'm not sure if anyone grows pumpkins, but it is worth giving them a try. I know they are often regarded as animal feed, but they taste great:
Pumpkin soup
One medium pumpkin - I use Japanese pumpkin or butternut pumpkin
Two onions
A few cloves of garlic
2 or 3 carrots
two level tbsp chicken stock (or vegetable stock if you are vegetarian)
Peel, core and chop the pumpkin. Save some seeds for planting and give the rest to the chickens.
Peel and chop carrot, chop up onions and garlic.
Make the stock with some boiling water.
Put it all in a crock pot (slow cooker) and top up the water.
When it is all soft - takes about 6 hours in my crockpot - let it cool a little and then put it through the blender until smooth. Return this soup to the crock pot and bring back up to heat. Serve when you are ready, with some home made croutons, ie fried squares of old bread. You can add sour cream, fresh cream, or grated cheese if you like.
It is filling enough to use as a complete meal, with perhaps rhubarb crumble for afters!!
Pumpkin soup
One medium pumpkin - I use Japanese pumpkin or butternut pumpkin
Two onions
A few cloves of garlic
2 or 3 carrots
two level tbsp chicken stock (or vegetable stock if you are vegetarian)
Peel, core and chop the pumpkin. Save some seeds for planting and give the rest to the chickens.
Peel and chop carrot, chop up onions and garlic.
Make the stock with some boiling water.
Put it all in a crock pot (slow cooker) and top up the water.
When it is all soft - takes about 6 hours in my crockpot - let it cool a little and then put it through the blender until smooth. Return this soup to the crock pot and bring back up to heat. Serve when you are ready, with some home made croutons, ie fried squares of old bread. You can add sour cream, fresh cream, or grated cheese if you like.
It is filling enough to use as a complete meal, with perhaps rhubarb crumble for afters!!