The Riverford Organics ethos is quite simple: it's all about local growing and employment, coupled with a friendly, personal service
From small beginnings in 1986 and the introduction of its famous veg box scheme in 1993, Riverford Organics now has five sister farms, all helping in the quest for fewer food miles and building a strong link between grower and consumer.
Riverford’s success is echoed by its many foodie awards and led to the opening of the Riverford Field Kitchen in 2005, and later the publication of Riverford Farm Cook Book, a mix of farming tales and seasonal recipes, which has won two Guild of Food Writers Awards.
Jane Baxter has been Head Chef at Riverford’s farm restaurant, the Field Kitchen, since 2005. Jane trained in Dartmouth at the Carved Angel with Joyce Molyneux, before moving on to the River Caf� in London. Subsequent years of travelling and cooking her way around the southern hemisphere have greatly influenced her cooking style, which is imaginative with an obsession for fresh seasonal food.
This month we feature some recipes from the Field Kitchen’s September menu, based on the vegetables grown at the farm and those that appear in the veg boxes. Sweetcorn, chillies, tomatoes, beans and squash figure greatly in September, and the guinea fowl is from supplier Jan Hansford, who produces them on a small scale near Exeter.
Grilled guinea fowl with thyme, marjoram and lemon
This recipe is a simple and delicious way of serving guinea fowl. It is based on a dish that Joyce Molyneux served at the Carved Angel in Dartmouth. For best results cook the birds over a charcoal barbecue.
Serves 4 Ingredients2 small guinea fowl, weighing 675-900g1 tbsp marjoram, chopped1 tbsp thyme, choppedGrated zest of 1 lemonJuice of 2 lemons4 tbsp olive oilSalt and pepper
Method1 Remove the legs and breasts of each guinea fowl, then trim off the wings.2 Mix the herbs with lemon zest. 3 Make small cuts in the flesh of the guinea fowl and put in the herb mixture, then place in a shallow dish.4 Mix together the lemon juice and oil and pour over the guinea fowl, turning the pieces so that they are evenly covered.5 Cover and leave in a cool place overnight.6 Season the guinea fowl with salt and pepper and place on a preheated griddle plate and grill for about 8 minutes on each side. The meat should be firm to touch.7 Place on a serving dish to keep warm.
Creamed corn and chard
Sean Moran runs an amazing restaurant in Bondi, Sydney, called Sean’s Panorama. His corn recipe inspired the one below and goes incredibly well with the guinea fowl.
Serves 4
Ingredients� tsp cumin seeds1 large onion1 chilli, chopped1 clove garlic crushed4 cobs of corn50ml olive oil6 sprigs thyme150ml dry white wine250ml chicken stockSalt and pepper400g chard
Method1 Heat the oil in a small, heavy-based pan over a moderate flame and saut� the onion for several minutes until lightly caramelised.2 Remove the corn from the cobs with a sharp knife. Add to the pan along with the ground cumin, chilli, garlic and thyme, then saut� for several more minutes until sugars start to catch on the base of the pan.3 Deglaze with wine and stock, then reduce the heat and cook at a steady simmer for 20-30 minutes, stirring occasionally until the corn is tender. 4 Remove from the heat and allow to cool slightly, then discard the thyme sprigs. 5 Set aside a large spoonful of corn, then blend the remaining corn for a couple of minutes.6 Pass through a sieve or a coarse blade of a mouli, then return the saved corn and season well to taste.
French and runner beans with olives and roasted tomatoes
At the end of their season in early September, beans combine well with roast tomatoes and olives – a dish that came together from chucking a few items together, with good results.
Serves 6
Ingredients20 cherry tomatoes, halved2 tbsp olive oil300g French beans, trimmed300g runner beans, trimmedA little olive oil
For the dressing:75g stoned black olives1 garlic clove, peeled2 anchovy fillets1 tsp capers, soaked in cold water for 20 minutes, then drained and squeezed dry1 fresh chilli (optional)125ml olive oil1 tbsp chopped parsley/basil/tarragon (optional)Freshly ground black pepper
Method1 Place tomato halves on a tray and drizzle with olive oil, season and cook in a low oven (120�C) for about 1�-2 hours (they should have taken on a dried, shrunken appearance).2 Make the dressing. Put olives, garlic, anchovies, capers and chilli (if using) in a food processor and whizz to a rough paste. 3 Gradually add the olive oil and mix to make a dressing with a coating consistency. 4 At this point the chopped herbs can be added.5 Cook French and runner beans in boiling salted water for 3-4 minutes; they should have some ‘bite’.6 Mix the beans together, stir in enough dressing to taste, then add the roast tomatoes.
