Potluck Party – 3rd Sat of December

In December we have a get-together to try interesting foods and drinks made with foraged ingredients. Quite a few of us are vegan, so please keep all the food vegan. Don’t be put off if you can’t think what to bring – come and help someone else, because the preparation’s half the fun. No disposables and no supermarkets – after all our mission is to enjoy sustainable food, and they’re not compatible.

Everyone’s welcome, but because it’ll be at someone’s house, we’ll send an invitation round the mailing list near the time so we can keep track of how many guests there’ll be.


Previously…

Some 2014 party dishes

  • Horseradish pesto
  • Foraged greens savoury bake
  • Chestnut tartlets with herb cream topping
  • Foraged salad with nettle dressing
  • Medlar medley – sorbet, jam & cheese brought by different guests, made from the same harvesting session
  • Homemade doughnuts with cherry jam filling
  • Chocolate dipped sloes
  • Blackberry coulis
  • Acorn and fruit pudding

Party Menu (with contributing postcodes)
Non-locally picked ingredients are organic, fairtrade or UK-grown, or where possible a combination.
Everything is vegan & nothing bought from a supermarket
PCO means produce of Priory Common Orchard N8

Savoury

  • Fava bean, apple, fennel & hyssop dip (PCO N8, N10, N17)
  • Green split pea, 3-cornered leek and rosemary dip (N4, N22)
  • Creamed horseradish with pickled green elderberries (N10, N22)
  • Priory Common Orchard Salad* (PCO N8) with nasturtium seeds pickled in cider vinegar (N4, PCO N8, N10)
  • Sprouted marrowfat peas
  • Jerusalem artichoke crisps (N22)
  • Acorn, wild greens & lovage crackers (N4, PCO N8, N10)
  • Home-made bread
  • Olives picked in Cranley Gardens (N10)
  • Brine-pickled sloes (N10)
  • 3-cornered Leek bulbs pickled with green hogweed seeds (N6, N10)
  • Nasturtium seeds pickled in salt (N4, PCO N8, N10)
  • Ginkgo nuts (N16)

Sweet

  • Biscuits topped with blackberry, cherry-plum & rose-petal syrup (PCO N8, N10, N17)
  • Tartlets with lime-blossom, quince & bramley custard
  • Tartlets with medlar & meadowsweet custard (N6, N10)
  • Elderflower custard tartlets with reduced true service tree juice (N10, N15)
  • Quince jam tartlets (N17)
  • Apple crisps (various)
  • Fruit leathers (various)

Alcoholic Drinks

  • Bay liqueur (PCO N8)
  • Fennel-infused vodka (N10)
  • Scented-geranium-infused vodka (N4)
  • ‘Minty-Ginty’ cocktail (N4)
  • Birch sap wine (N10)

Soft Drinks

  • Mint cordial
  • Sage cordial
  • Elderflower cordial
  • Lime blossom cordial
  • Green hogweed seed cordial
  • Meadowsweet cordial

Herb Teas

  • Fresh Mint (PCO N8)
  • Fresh Rosemary (N10)
  • Fresh Sage (N10)
  • Dried Blackberry leaf & Jasmine blossom (PCO N8)
  • Dried Lime blossom (PCO N8)
  • Fresh Sweet Cicely (N10)

* Priory Common Orchard salad contains these frosty leaves:

  • Violet
  • Yarrow
  • Dandelion
  • Salad Burnet
  • Chard
  • Broad Bean
  • Daisy
  • Plantain
  • Scots Lovage
  • Marjoram
  • Campanula
  • Wild onions
  • Mallows
  • Mints
  • Land Cress
  • Columbine
  • Ice Plant

Why not bring ‘finger food’ to avoid hassle…eg

  • Bring a tray and serve portions of your dish on crackers or edible leaves. (Cabbage leaves make great plates)
  • if you’re bringing jams and chutneys, bring a spoon and crackers/ bread to serve them on
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