Garlic grown by my own fair handWhen it comes to running a supper club, the one thing I've been looking forward to is being able to utilise the garden and the allotment. And now that the growing season is fully underway, I am happy as Larry to say that the fruits of our labour are starting er, well fruit and I can now start to incorporate home grown produce into our menus.
"Aha!" I hear you say. "That's because you're going to improve your profit margin eh? Using all this stuff you've grown for free"
Well no because of course home grown produce doesn't come for free. If we forget the actual cost of seeds for a second and actually factor in the man-hours and physical work, the digging, the muck spreading, the sweat, the watering, the toil and the profanity (oh my god the profanity). No growing your own fruit and vegetables comes at a high price indeed. But when you prepare and transfer this food to the plate and take it to the table, you are offering something else over shop bought ingredients. And that is love, care and devotion*. And just a little bit of pride. For the Food Urchin, this is a rather sentimental statement to make but if you like the look of the menu and fancy coming along to FU Mansions in Hornchurch next Friday night, don't be surprised if I plonk your plate down and tearfully wail "I bloody grew those potatoes I did" before shuffling back into the kitchen an emotional mess.
Here is the menu.
Broad Beans and Black Pudding with Mint and Fennel on Sourdough Toast (see here for recipe)
Lamb Shoulder Braised in White Wine and Garlic with Roast New Potatoes and Sautéed Swiss Chard.
Summer Pudding with Elderflower Cream.
Plus homemade bread and palate cleanser. Vegetarian options and iced tap water available on request. BYO booze. All for suggested donation of £20.00.
There are are currently 12 spaces left.
Please contact me at foodurchin@yahoo.co.uk for reservations.
Cherries to be (controversially) included in the Summer Pudding
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