Blog with thoughts and ideas shared by Joey O'Hare on seasonal, cultured, vegcentric food and the lifestyle that goes with it.
Some written thoughts on what we cook, eat and learn through the process of growing Food with Time.
The natural rhythms of kombucha might seem like a faff at first, but they soon become second nature. The process is a tricky one to explain without getting a little lost and wordy, and for this reason I’m sticky to some pretty clinical bullet points here… Welcome to kombucha 101.
On Monday I had the pleasure of hosting a panel evening with three leading ladies in the London pop-up events scene: photographer, curator and founder of Rye London, Holly Wulff; founder of Kino Vino, Alissa Timoshkina; and author and supper-club cook Meera Manek.
Allowing good food to go to waste is a crime; allowing good food to go to waste which you’ve nurtured yourself is especially painful..! This summer we revived the kitchen garden at work. It was a total joy to cook with such wonderfully fresh homegrown produce each day, and to spend an hour or so in the sunshine weeding the beds in my afternoon breaks.
This month at ‘Daylesford Discusses’ we explored ‘Meat & the conscious consumer’… which needless to say was right up my vegcentric street! The turnout was fantastic - testament, I think, to how engaging and important the questioning of meat’s place on our plate is becoming.
A common criticism I hear of vegan food is that it’s bland, unexciting. It’s flavour profile can be flat, and so while one might eat to be satisfied nutritionally and physically, you can’t help but be left wanting more. Somewhat begrudgingly, I can see a point here, even with my love of veggies and part-time vegan diet..! It’s not ‘more’ in terms of indulgence, but ‘more’ in terms of intensity and complexity of flavour, and of satiating deliciousness.
Over the Winter Jeff, the gardener, and I liaised over which plants to grow, in what configurations, and when best to plant them. Long story short, the most wondrous glut of baby carrots, candy-striped beetroot, tomatoes and runner beans is imminent, a week after our last guests have left (!)
Daylesford Organic’s Summer Festival was a celebration of many things, but perhaps first and foremost a lesson in how to respect, appreciate and enjoy our countryside and all that it has to offer.
I was lucky enough to be invited to take part in three events throughout the day. The first was our latest installment of Daylesford Discusses, and on this occasion our topic was bees – their importance and plight, what’s being done, and what we can each do.