We’ve enjoyed selecting seeds this month, over lots of tea and cake, and have bought some exciting new varieties:purple carrots, pink fir apple potatoes and Halloween pumpkins – plus dwarfsweet peas and giant sunflowers. So this year why not come and join us and share the harvest. The rhubarb is just peeking up and reminding us of rhubarb crumble!
By the time you read this, 500 purple crocuses might be showing in the Garden. The Rotary Club in Buxton kindly donated them last year to highlight their campaign to eradicate polio, the purple crocus is their symbol for the campaign. Volunteers are always welcome at the Community Kitchen Garden. It doesn’t matter if you’re a beginner or an expert or only have a little time to spare. We meet on the first Saturday of every month in the afternoon, but you may find one of us pottering in the garden at any time, so please come and say hello. You can see our Facebook page at the ‘Tideswell Kitchen Garden’ or email Josie at jo.kilner@yahoo.co.uk for more details,or you can call Judy Cooke on 01298 872408.
March’s recipe from the Community Kitchen Garden Early season rhubarb is in the shops now, so why not try “Peaches” on Queen Street and support our local shops.
Rhubarb & Custard Cake For the Rhubarb* 400g (14oz) Rhubarb* 50g (2oz) Caster sugarHeat oven to 200C /180 fan or Gas 6. Chop rhubarb into finger lengths and place in a shallow roasting dish. Sprinkle over the sugar, cover with foil and roast for 10mins or until tender not mushy. Drain off the juices and leave to cool. For the Cake* 250g (90oz) softened butter* 200g ready-made custard (the type you buy incartons or tins, not the chilled kind)* 250g (9oz) SR flour* ½ tsp baking powder* 4 large eggs* 1 tsp vanilla extract* 250g (9oz) Caster sugar* Icing sugar for dusting 1) Heat oven to 180C/ 160 fan / gas 4. 2) Grease and line a 23cm loose bottomed tin.2) Beat together the butter,flour, baking powder, eggs, vanilla, sugar and 150g of the custard (keep therest to dot on the surface).3) Spoon one third ofthe cake mixture into the tin. Layer half the rhubarb. Layer another third ofthe cake mixture, then the remaining rhubarb, and finally the remaining cakemixture. 4) Drop teaspoonfuls of the remaining custard over the top of the cake.5) Bake for 40mins until golden and risen. Then cover with foil and bake for a further 15-20 mins (It is ready when a skewer inserted into the middle comes out clean). Cool and dredge with icing sugar.