All in a Day's Walk

A month-long slow food walking performance

Double, double toil and trouble…

IMG_5481

Unleashing my inner witch, I learn how to cook in the cauldron over the garden firepit. We have been told by a local farmer that we can dig up some potatoes – large enough now, to be cooked as ‘new’ – and so we make a broth under the nearly-full moon.

Make and take with a pinch of salt and revel in your creativity with food and (waste) wood-fire, rising to the challenge of totally on-foot food miles…

Cauldron broth

Ingredients
10 new potatoes (next door field)
2 onions (Over Farm, 12.2 miles)
10 pea pods, shelled (Over Farm, 12.2 miles)
10 broad bean pods, shelled (Over Farm, 12.2 miles)
1 cauliflower, broken into florets (Over Farm, 12.2 miles)
3 courgettes, thickly sliced (Over Farm, 12.2 miles)
Selection of herbs: mint, basil, parsley, hot oregano (herb spiral in garden, 2 paces)
Knob butter (Netherend Farm, 15.5 miles)

Method
1. Lower the cauldron nearer the fire until piping hot and add butter
2. Lift cauldron a few chain notches and add onion; fry until clear
3. Add potatoes for a bit, fiddling with chain to get the right kind of heat (not too frazzly)
4. Add enough water to cover; bring to the boil (fiddle with chain as appropriate)
5. Simmer until potatoes nearly tender and add remaining veg and herbs
6. Simmer for another 5 minutes only
7. Taste and serve

Serves 2 for 2-3 days.

NB UNLESS THE GREEDY, NAUGHTY DOGS PUSH THE LID OFF THE CAULDRON THE NEXT MORNING AND EAT IT ALL UP *angry*

IMG_5484 Vegetables and herb spiral IMG_5480 IMG_5478 IMG_5473

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