Read this Cambrian News story about the Co-op choosing us as a Local Cause:
We’re excited to announce that the Co-op has selected Edible Mach Maethlon as a local cause!
Co-op members can now sign-in online and choose Mach Maethlon as a local cause, so for the next 12 months when you shop at Co-op, 1% will go to Mach Maethlon. If you’re not already a Co-op member, it only costs £1 to become one!
Meet one of our Edible Mach volunteers, Safiya. She says:
“I moved from Cheshire to come and live on the outskirts of Machynlleth in August 2016 and I was really impressed with the Edible Mach gardens around the town. It is so lovely to be able to pick natural, local fresh vegetables and herbs, not treated with chemicals. Looking at the Mach Maethlon website, I found out about the Thursday evening cookery workshops. I was so impressed with the first one I attended that I made sure I joined in most of them throughout 2017, as well as attending many of the Clwd Coginio sessions on Friday lunchtimes and some of the growing workshops.
It has been great to learn new and unusual food dishes in a relaxed atmosphere. Also, as a newcomer to the area these have been great events to meet new people and widen my circle of friends. There are some regulars like me, but many different people have come to various sessions throughout the year, which have been very well attended. I am really impressed with the organisation of these events as well as the professionalism of the chefs and all the people involved with Mach Maethlon.
Volunteering with some of the clearing and re-planting of some Edible Mach sites was a great opportunity to meet some of the local growers and learn a bit about growing too! Not everyone can spare the time to volunteer but if you can it is actually good fun, even if you don’t know anything about gardening, like me! I would definitely recommend anyone, Male, Female, and all ages to come and try the cooking workshops, meet new people and keep our local community alive and thriving.”
Annie Levy led a fabulous Fermentation session on Thursday evening. This healthy, super easy approach to preserving food requires (nearly) NO SALT, NO SUGAR, NO PRESERVATIVES just helpful bacteria who look after your food and your gut.
Fermented Piccalilli Recipe
The initial brainwave this time was to borrow the paste technique from kimchi making, in which the strong herbs and spices, and in this case the onions, are pureed first, then massaged into the pre-salted vegetables, almost like a marinade. My first attempt was so much more boldly piccalilli-like than in years before– and I even added a little sugar (as one can in both both Piccalilli and Kimchi…. This I called Piccalillichi, following the wonderful moniker Sandor Katz gave to various kimchi-sauerkraut love-children, “Krautchi.” The cauliflower, however, fermented nicely and was delicious but didn’t stay crunchy for much longer than two weeks, and though tasty, became mushy before we finished the batch.
Often the advice is to begin each vegetable ferment anew, so that the bacterial stages follow a course of development that yields consistent results. But I decided with the mushy cauliflower ferment to try to recycle this again as its own paste, on shredded cabbage. Hence was born Piccallili-krautchi, a fabulously flavourful go-with for ham and cheeses and savoury pies and of course, living in Britain, hummus. And all that turmeric is of course so anti-inflammatory. Maybe that’s what Trump needs to eat.
- 1 cauliflower, 1 courgette, 1 onion, 1 carrot, all chopped small bitesize
- 1 tablespoon seasalt
The Spice Paste
- 4 oz sugar
- 2oz mustard powder
- 1 oz turmeric
- black pepper
- fennel seeds
- chillis/ chilli flakes
- onion seeds
- coriander seeds
Finely mix the spices, and massage the paste over the salted vegetable. Push the ferment down it in an appropriate size jar. (I now use jars with rubber gaskets which I burp and which seem to prevent the Kahm Yeast I was dogged with.) If brine develops, keep all the solid veg under that layer of liquid. Wait a week or two as savoury sour flavours develop. Delicious!
Variations: Of course you could puree onion into the paste. You could choose to not use any sugar, or a little honey (to offset the bitter mustard and turmeric flavours. You could also add lots of ginger, lemon zest, garlic, chilis, even soya or fish sauce. Play is always the name of the game.
You can read more on Annie’s Blog Kitchen Counter Culture
Backing for community food growing, workshops and incredible edible spaces in Machynlleth has never been stronger.
Our survey this Winter showed that the people of Machynlleth are picking the crops from around town, helping people access healthy fresh food on their doorsteps. Amazingly many other incredible edible projects have waited years for people to feel that they can pick and eat the crops, but here in Machynlleth we have worked hard to make the beds available, open and inspriational to everyone.
Let us know if you want to get more involved in growing these spaces or to give us more feedback on what you like about the sites.