Everything we produce here at Elmswood is a little different each season. Nothing is ever the same. And that’s just one thing I love about growing food. We don’t live in an area where water security is high, and the rain over the past nine months has proven what a gift it is, creating a […]
This is a kitchen staple at Elmswood Farm. Perfect for summer lunches, olive oil tasting snacks and portable food at the height of harvest. Full of protein, farm fresh garlic and olive oil. One can of organic chickpeas, if (like me!) you’re too disorganised to soak and cook. A few cloves of minced organic garlic. […]
We were racing to finish planting the 2025 Garlic even as we were starting the Olive Harvest. In farming as in Cricket, ‘weather stops play’! Read more about the Garlic here .
Each glass jar of ELMSWOOD HONEY is 400ml.Three jars per box. Purchase your box here Bees this last season have been magnificent honey producers. All the honey we have extracted and now jarred and boxed up has crystallised in the jars. Please remember this does not change the flavour. If you prefer the honey more […]
Now this recipe is a little fiddly! But persevere because the caramelised garlic cooked in water with the herbs, balsamic vinegar and a dash of sugar really makes this special. I always use MORE garlic than the 3 bulbs. And don’t be tempted to overdo the sugar, it doesn’t need much. Everyone who’s had this […]
. When we started growing garlic – I started cooking a LOT of garlic and slicing the top off a bulb and baking it whole was my preferred way of serving cooked sweet garlic. If I have less time I’ll break open the bulbs, leave the skins on, slice the […]
Fuchsia Dunlop’s Stir Fried Garlic Stems (Scapes) with Bacon 250gm scapes 3 rashers of bacon 3 tablespoons oil salt ½ tsp sesame oil If the bases of the garlic scapes are too fibrous cut them off. Cut into 4cm sections. Slice bacon across the grain into thin lardons. Heat a seasoned wok over a high […]
My Favourite Winter Cake with Olive Oil, Fresh Chestnut flour and NO extra sugar! 6 Tablespoons VIRGO Olive Oil, 4 Cups Chestnut Flour, 1/2 Cup Raisins, Sweet Wine to soak the raisins in, 2-3 Cups Water, Pine Nuts, and fresh rosemary sprigs. Lightly grease a 9 inch spring-form pan or equivalent ( I like it […]
Pizza bianca is best served immediately but can be reheated quickly on a hot plate or in a heavy frying pan. It has sufficient oil to reheat without adding more oil.
The above custard served 5. I never quite understand servings, because Phillip and I could quite easily have eaten all of it for dinner and skipped the roast lamb beforehand.
Don’t tell me you forgot to pickle some garlic last season! This is the best way to enjoy your garlic in winter, while the next crop grows. All you need is a few garlic bulbs, some white wine vinegar, and a little sugar. Separate the cloves from the bulb, leave the skins on and fill […]
Every year when we plant garlic it’s an act of faith. Hoping all of us caring for the garlic will make it to harvest time, that wild pigs don’t dig it up, that it rains while it’s growing and stops raining just before harvest time. Growing garlic is an addiction. A good addiction.