Saturday, 12 May 2012

The Crouch End Festival 2012

What have I learnt about being creative during the Crouch End festival?

There have been a few opportunities to explore my creativity during the last nine days: the Craft Trail, May Day in the Park and Crouch End in Cardboard.   Here are my thoughts as Waste Lady, a woman who can't let go of anything that might be construed as useful or beautiful.

But first of all, let me go backwards and say, well done to Claire and the Makers on the extraordinary and wonderful thing that is guerrilla bunting.

In the run up to the festival, bunting, normally associated with jubilee parties and vintage tweedom, became an act of defiance, a blazon of civic entitlement to drape the landmarks and iconic buildings of Crouch End. (Hornsey Town Hall, we had you in our sights.)  This was a wonderful collaborative effort, not just by the Makers Group at the Bunting and Bubbles Party when fuelled by prosecco, we pinned and sewed....

 ..but also by children in schools and playgroups who created their own flags and emblems with paint and hand prints.  (And thank you to the artist who wrote 'Croch End Festival' on one - it cheers up the W7 commuters no end.)  It was crafted by invisible, nameless makers who sewed their squares with beads, boats and butterflies, handed them in, quietly pleased with their effort. and hoped to find their work sometime during the festival.

But back to the Festival per se, and the Craft Trail.  Although a missed opportunity for me, the stash of upcycled crafts is accumulating and will be on display at some point.  That particular day was all about chairs, tables and vans, and toasting the Trail with prosecco (again) at the end of the day, and washing clay off a table used for sculpture at the beginning of the next.

May Day in the Park was glorious, though not the weather.

Dear Church Farm lambs, thank you for coming to London and looking so cool.  Thank you for inspiring so many woolly crafts through all the stages of spinning, weaving, knitting, and felting.  And thank you for being happy to appear as paper plates, iced biscuits and soft toys.

May Day in the Park was a phenomenal success.  Visitors to Stationers Park were enchanted by the bizarre sight of farmyard animals in an urban setting, and Elvis the resident border collie was deeply confused. 

On a miserable, wet day parents herded their hyperactive little ones indoors to be comprehensively entertained by the activities mentioned above.  The aura of success lingers, as parents list the lovely ovine objects their children have made and brought home to sit resplendent in kitchen windows and bedrooms, (for a little while).

And last but not least, the Crouch End in Cardboard.  Now in one sense, it was the least.  It was not very well attended. In the beginning, there were considerably more adults than children, many of whom will struggle to justify time bank credits they 'earned', as they created little people out of corks and pipe cleaners. 
But once the steel band had packed up in Weston Park's Spring Fair and the bar had closed, children did come and they joined in.  No-one told them what to do.   This was an activity that did what it said on the box, a reconstruction of Crouch End, using boxes, packing tape and buckets of ingenuity.
The construction expanded from the striking clock tower created by Alex to a panorama of Crouch End.  There was the macro: Park Road swimming pool, Rokesley School with climbing frame and pupils, Waitrose (although other supermarkets were available, namely Budgens) and the micro: trees, sheep and of course, the poet in the phone box.

For me, this was the most successful, because it was the least stressful.  I looked around and everything was mess and chaos, not an easy feeling because I teach English to adults.  My lesson plans (ideally) should have learning objectives and outcomes, and every moment, every second is a step towards achieving them, with me as tutor directing the group. 

 'Crouch End in Cardboard' on the other hand was creative mayhem. It was ephemeral.  Some people took their little cork people home, but most left them to live on in this virtual village, just as no-one made off with Lynne's sheep or hens in her superb knitted landscape, on display at May Day.  

Crouch End in Cardboard is now folded away in a shed.  I'd like to bring it out again at the Festival Evaluation meeting on 21 May and solemnly, ritually burn it, as a formidable farewell to Crouch End 2012, but it may just moulder along with other HVCC craft experiences, (although being biodegradable, this might not take too long).

And the lessons learnt?  Please, I won't be so didactic, tendentious or hectoring.  All I would say is there is something to be said for space.  Space to make a mess and find your own creativity, where you don't take anything home to treasure, other than the experience.  What you made may well sit in a shed, but your mind and hands have been shaped by the experience.  And at the same time, you have made friends.









Thursday, 12 April 2012

Recycled laptop covers

As I prepare for the Crouch End Festival Craft Trail on Saturday 5 May, here is some of my previous work, all made from felted sweaters.








Monday, 10 October 2011

End of season tomato chutney

I mentioned earlier how I had made Nigel Slater's mixed tomato chutney, a combination of green and red tomatoes.  This weekend I cleared the last of the tomato plants from my own garden and the tyre garden I helped create at our local community centre.  With the recent sunny weather, a few of the most recalcitrant tomatoes managed to ripen nicely.  The community garden tomatoes had self-seeded from interesting varieties, which included some black tomatoes.  This all made for an interesting mix of colours and sweet and sour flavours.  On the down side, the ripe tomatoes rather had a tendency to burst, which meant it was impossible to scald them to remove the skins.  Never mind, this is a rustic chutney.

Ingredients
900g tomatoes, green and red
350g onions
90g raisins
250g light muscovado sugar
300ml white wine vinegar
1 medium sized, hot red chilli
1tsp of sald
2tsp of yellow mustard seeds (for my recipe I used brown)

Yield: I made twice the amount above and made just over 12 x 8oz jars of chutney. 

Cut up the tomatoes without peeling. 

Put the green fruit together with the peeled and roughly chopped onions, into a large stainless steel or enamelled pan, with the raisins, sugar, chilli, salt, mustard seeds and vinegar.

Bring to boil, turn down the heat, and leave to simmer for an one hour, giving an occasional stir to reduce the risk of the chutney sticking.

Note after about 25 minutes, add the ripe tomatoes and continue to simmer. until thick and golden brown.  Remove the bag of chillies.

Spoon into sterilised jars, and seal.

Sunday, 25 September 2011

Everywoman's Autumn Chutney

This is the next in a series of recipes that I have used to capitalise on the abundance that is so much part of autumn.  The downside of abundance of course, is waste and it hurts me to see apples lying unused, even crab apples from urban trees. And  I refuse to ditch our copious crop of green tomatoes, just because they won't ripen. When the blight comes, I act fast.

So these recipes capture the joy of celebrating harvest, and at the same time combat waste.  The apples, a key ingredient, have come from different sources, but none of them, a shop or even (as if!) a supermarket.  They have been apples not good enough to sell in the Church Farm veg and fruit box.  They have been scrumped from ancient trees by River Stour in Dorset, (actually just by an arboretum), or  a hedgerow in the National Trust property, Dyrham Hall.  Or they have been come from gardens: a colleague's at work and my brother's in Wales.  You can see this splendid specimen below.

Because it just uses fruit and omits onions, this particular chutney is deliciously sweet and sticky.  And it is another instance of using up food waste, in this case three veg and fruit boxes which were not picked up by members of the Church Farm scheme.  The pears were at the hard and crunchy stage which made them ideal, while the tomatoes were at their ripest; the apples were cookers from a colleague's garden. 


The recipe below comes from 'The Preserving Book' mentioned before but I would also like to quote what Katie Stewart in her introduction. She recommends making 'the standard recipe exactly if it is a first time brew of chutney but after a little experience, vary the fruit and vegetables used or change the quantity or mixture of spices'.  So, rather than going out to buy the correct sugar and spices, I actually resorted to using up store cupboard inredients.  This means my version will not be the same as hers and if you try the recipe, your chutney won't be the same either.  On the other hand, you now have permission to tweak. 

Go on, try it out and come up with your own Autumn chutney!

Ingredients
1kg (2lbs) cooking apples
500g (1lb) pears
750g (1.5lb) red tomatoes
125g (4oz) seedless raisins
125g (4oz) sultanas
1kg (2lb)soft brown sugar
625 (1pint) vinegar
1/2 teaspoon ground mace
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cloves
1/2 teaspoon pepper
1/2 teaspoon ground ginger
1 tablespoon salt
1tablespoon salt
15g (1/2oz) salt
12 red chillies


Yield: about 2.5kg (5lbs)

Peel the apples and pears, core and cut into small pieces. Skin the tomatoes and chop them.

Put the apples, pears, tomatoes and all the remaining ingredients into a preserving pan.  Stir well and simmer for 2 hours until tender, golden brown and thick.  Stir occasionally to prevent  sticking.

Put into hot jars, cover and seal.

Sunday, 18 September 2011

Green tomatoes are hot!

My husband knows about gardening and he says growing tomatoes outside in this country is hard, even in 'Mediterranean' London..  If you have a greenhouse, they ripen beautifully but maybe there just isn't enough sun to turn those tiny green nodules into little red bombs that explode in your mouth. I plan to follow a friend's advice and pack them in a drawer with a red tomato or a banana, to see if they turn....


But in the meantime, I love making green tomato chutney.  Last year I tried Niger Slater's recipe with red and green tomatoes but in the end I preferred this one, which commits to using only the green, but adds apples. This last ingredient seems essential to create the desired gloopiness of a perfect chutney.


The recipe comes from  'The Preserving Book' published by Pan, which I found in a charity shop in Bath and which I imagine is now out of print.   It was written in the seventies, when people were able to get  home brew sets from Boots and 'The Good Life' was on the TV.  The writers are farmer's wives and stalwarts in the WI; the only male contributor (naturally) is responsible for the chapter on wine making and beer-making.


The addition of the ginger and chillies makes the taste of this chutney initially warm and then quite fiery, but complements the green tomatoes, which can be bitter.  I have to say I used birds eye chillies and had cold feet about keeping the bag in the mix for all of the cooking. Taste the chutney as it simmers and make your own decision.  The recipe says, simmer for one hour but mine took longer.  As in all chutney recipes, it is better to overcook than undercook.


Ingredients
2kg (4lbs) green tomatoes
500g (1lb) cooking apples
750g (1.5lb) onions, chopped
250g (8oz) seedless raisins
500g (1lb) soft brown sugar
625 (1pint) vinegar
15g (1/2oz) ginger
15g (1/2oz) salt
12 red chillies


Yield: about 3.5kg (7lbs)


Cut up the tomatoes without peeling.  Peel and core the apples and chop them.

Put all the tomatoes, apples and raisins into the preserving pan.  Add the sugar, vinegar and salt. Tie the chillies in piece of muslin and suspend in the pan.  Bring to boil, stir well and simmer for one hour, until thick and golden brown.  Remove the bag of chillies.

Put into hot jars, cover and seal.

Saturday, 30 July 2011

A great apple chutney recipe

This recipe comes from 'Easy Jam, Chutneys and Preserves' by Val and John Harrison.  John has excellent 'waste lady' credentials, having also written, 'Low-Cost Living' and 'The Essential Allotment Guide'. 



They claim that you can say that this is a secret family recipe and certainly the feedback I got was very positive.  I did however make a couple of tweaks. I prefer to use cider vinegar rather than malt; Waitrose Essentials range offer a reasonably priced version, just under a pound.  I also used Church Farm apples, which were a mix of cookers and eaters, with some cidery ones.. Would the recipe work so well with windfalls from the apple trees in my local park?  It's worth trying.



The most expensive ingredient was the two packets of Schwartz pickling spice and I intend to research recipes for this and consider buying in bulk.  More details to follow.

Chutneys are best eaten after two months when the flavour will have improved.  They will keep for up to a year, but only if the jars have been sterilized.  The easiest and simplest way to do this is to place the jars upright on a baking sheet with the lids beside them in a low oven for about ten minutes or so.

One final piece of advice. I originally intended making this recipe after a convivial night out with friends, full of confidence and joie de vivre.  Don't.  When I did embark on the recipe the next day, it took three hours to make the chutney.  It takes all that time to absorb every drop of water and the chutney is all the better for it.  You can see how the chutney reduces and changes colour in the pictures below.


Apple Chutney

Ingredients

900g (2lb) cooking apples
225g (8oz) onions
225g (8oz) sultanas or raisins
1 teaspoon salt
855ml (1.5 pints) distilled malt (white) vinegar
56g (2oz) mixed pickling spice
2 teaspoons ground ginger
450g (1lb) soft brown sugar

Method


Peel, core and slice the apples.  Peel and chop the onions.

Put the apples, onions, raisins or sultanas and salt into a pan with vinegar.  Tie the pickling spice in the muslin bag and add to the pan. Bring to the boil and reduce the heat and simmer until tender.  Remove the spice and add the ginger.

Add the sugar, stir until it has dissolved, and continue to simmer until chutney is thick, stirring occasionally to prevent sticking.

Pot into hot, clean, sterilized jars immediately and seal.
Label with contents once fully cooled.

Monday, 21 March 2011

A cake made with beetroot?

My challenge to use up every single item of the Church Farm Fruit and Veg Box continues.  I'm not alone (surely) in rooting round the box for some onions, only to find a couple of wizened bits of veg, caked in mud and not very appetising.  I confess they often end up in the compost...

Well, that's not going to happen to the lovely beetroot in my box (two weeks ago). And what better reward for such careful use of resources (a quality I now want to name 'parsnipmony') than a tea-time treat.
So you've heard of carrot cake, but a cake made with beetroot?  All credit to West Midlands National Trust.  They have been using archive material to develop traditional menus, which are historically linked to the property, but which 'still appeal to the modern palate'.  Their cake recipes make use of the winter sweetness of parsnip, pumpkin and beetroot, as well as more obvious harvest fruit, such as pears, and apples.


Part of their period charm is the imperial measurements, which I have supplemented with metric equivalents.  Since this is an amateur cooking blog, I proudly include a photo of the cake, with a slightly 'carmelised' top: it does make a nice crust to bite into. The beetroot gives a lovely, rosy tinge to the cake and contributes to its moistness, while at the same time, making the fudginess of the chocolate not too cloying.

One more semantic tip.  You can call this a cake and cover it with a icing, made of equal parts butter and chocolate. You can call it a loaf (my preferred version) and if it gets a little dry after two days, smear it with some butter. Or you can use 5 separated eggs, serve it with creme fraiche and call it a pudding, which is Nigel Slater's version - see the link below if you want to try it! (The National Trust recipe doesn't pre-cook the beetroot, and is easier!)

Beetroot Chocolate Loaf

Ingredients
TIP: The addition of raw grated beetroot gives this cake a lovely moist texture as well as a fresher flavour than cooked beetroot. Use a really good dark chocolate with a cocoa fat % of 70%.

8oz (230g)SR flour
1oz (30g) cocoa powder,
1 tsp baking powder
4oz (115g)caster sugar,
Pinch of salt
3oz (85g) dark chocolate melted,
3oz (85g) butter melted
4oz (115g) raw grated beetroot peeled weight
2 eggs beaten

Method

  1. Heat the oven to GM4/180’C/350’F. Grease and line a 2lb-loaf tin.
  2. Sift together the flour, cocoa powder, salt and baking powder.
  3. Stir in the sugar, beetroot, melted chocolate and butter and the eggs.
  4. Turn into the tin and bake for 50-60 minutes until firm on top and an inserted skewer comes out clean.

You can find more National Trust 'rooty cake recipes' here.

You can find the Nigel Slater's version
here.