why all the veg?

POSTED 10 March 2014 IN Wellbeing

The early spring delights of the English garden inspired this Swing Season menu.

Our harvest includes a host of baby veg: beetroot, carrots, purple sprouting broccoli, corn and watercress. We pair feta with mint and beans for another fresh but hearty starter. Many of the dishes have been boosted with micro herbs and sprouts for high octane flavour.

Where’s the fish?
We love fish. We love fish so much we excluded it from our Swing Season menu (except the Tofu Agadashi!) Spring is spawning season for most fish and crustaceans so while the little ‘fry’ grow into adults, we turn to the abundant spring garden for fresh fodder.
Pancakes were traditionally eaten on Shrove Tuesday to use up the milk and butter that was given up during Lent. Many cultures do have a period of forgoing protein in early spring – coincidence? You may have noticed that we’ve taken mackerel off our main menu.  We want to enjoy the mighty mackerel forever so we steer clear of the brood stock in spring and bide our time until summer when the mackerel have fattened up for winter and are bursting with flavour and Omega 3.
Feng Fact: All our fish is sourced from sustainable stocks and is either fished or farmed sustainably – no trawling.
Grains on the brain
Q:  Why is wheat or gluten intolerance on the rise if we’re eating the same wheat as our ancestors?
A: It’s not the same wheat.
Some of us are sensitive to the undigested gluten protein in wheat products. The hybridized, high yield wheat now available is lower in nutrients and higher in gluten protein than the wheat of old.  The milled, pure wheat, white flour widely used today didn’t even exist 200 years ago. Wheat was traditionally sprouted and fermented prior to baking. The speed and extent to which wheat is processed determines how much gluten remains in the flour: if fermented over a long period of time (a month!), almost no gluten remains.  However, most bread & pasta is made with quick rising yeast and contains a high quantity of gluten.


rye, feta salad

Definition of  microherbs: Also known as living greens or micro greens, micro herbs are harvested after the seeds have germinated and produced its first leaves. They can be coriander, celery, radish, fennel, mustard greens, lettuce – any leaf producing herb or vegetable. They are potent in flavour and packed with nutrients.