Vine to Dine Gathering

On the evening of Friday 29th of August, 12 new and long-lasting friends of Shillingford gathered to harvest, cook & feast on seasonal produce 😋

Firstly, we wandered over to the polytunnels where we met Erin, Shillingford's tomato growing expert. She showed us the the cherry, standard, beef & hertitage tomatoes growing in our polytunnels. She told us how she grows them organically and answered any tomato growing questions. We picked a range of tomatoes and then wandered over to Bowhay field to see the courgettes growing amongst the apple trees. We harvested a few of these and then wandered over to our Farm School outdoor kitchen to cook up some seasonal creations.

We split into groups and took a recipe each. The recipes were:

• Tomato, miso & sesame soup turned stew (adapted from Anna Jones: A Modern Way to Cook)

• Saffron spiked ratatouille (adapted from Anna Jones: A Modern Way to Eat)

• Tomato & white bean panzanella (adapted from a Riverford Organic Farmers recipe)

• Herby potato salad

• Tomato & basil salad

As they say, "many hands make light work," and before we knew it the tomato stew was ready to eat. This was accompanied by Boat Yard Bakery bread. As the nights are drawing in, the sun had set by the time we ate the main courses. We had an informal buffet surrounded by candle light and under the moon.

If you'd be interested in joining us for another Field to Fork gathering, take a look at our events page

Upcoming Events