This week our newsletter is full of information from several guest visits to the arch. From a local chef, to two students doing research on local food movements, find out what your fellow South Londoners have on the go!
Local Student Research
We had a visit from a UCL student, Naomi, doing a dissertation on local food production and waste. She is keen to gather more information for her studies and has created a 2-min survey to learn more about people's food habits. Please do click the link if you'd like to participate in her research.
Local Art Exhibit
Katie Follows is an illustration student at UAL Camberwell College of Art. As part of an assignment based around South London communities, Katie has spent the past two weeks at the arch, chatting with us and trying her hand at veg packing. She has transformed her learnings into a whimsical and informative magazine, focused on food sustainability, and all drawn and designed by Katie.
Katie and her fellow UAL artists will be exhibiting at South London Story Lab 2020 - this Saturday, March 14, at Peckham Levels, 11am - 4pm.
Check out the event on Instagram for more info!
Marguerite Camu is a private chef, based in Dulwich, and a new volunteer to Local Greens. When we learned about her culinary talents, we jumped at the chance to collaborate with her. She has worked with many families (sometimes up to 20 people!) all over the UK to plan and cook meals to their unique requirements. You may also catch a glimpse of her in the kitchen at Romeo Jones Cafe in Dulwich.
Marguerite has crafted a bespoke recipe for Local Greens this week, so please check out her delicious looking pumpkin and fava bean bake. If you're looking to get more creative with your cauliflowers this week, She offers three funky ways to use blitzed cauliflower:
First off, how to blitz your cauliflower:
- Remove the green leaves and wash away any dirt.
- Either grate the cauliflower, or cut it into small chunks and whizz it in a food processer until it resembles rice or bread crumbs.
Now, what you can do with it.
- Make cauliflower “rice.” Cook it in a pan with a tablespoon of oil over a medium-low heat with the lid on until tender, about 7 minutes. Add any spices or herbs you like and season liberally. Have this as you would have rice.
- Turn it into a tabbouleh. Put the blitzed cauliflower into a pot of boiling water and drain after 1-2 minutes, then place under cold running water for 30 seconds to stop it from cooking. Add handfuls of chopped parsley and mint, pomegranate seeds, finely diced cucumber, peppers and tomatoes, olive oil, and either lemon juice, balsamic vinegar or, even better, pomegranate molasses.
- Sneak it into a macaroni cheese by adding it to the cheese sauce a few minutes before pouring over the macaroni and placing in the oven. The children will never know…