September Newsletter 2013


Newsletter September 2013


Dear Vegan Peasant Friends,


Figs - September Newsletter 2013

Figs – September Newsletter 2013


Photo, “Figs for lunch” is copyright (c) 2005 Xerones and made available under a Attribution-NonCommercial 2.0 Generic

 What’s in Season Now?


When the ancient Greeks first coined the word ambrosia they were obviously talking about figs. Ok. So, I just made that up. Everyone’s got his or her opinions, but hear me out first. If we want to get technical the etymology of the word goes back a bit further to the 1700 and 1100 BCE Vedic period in India. “Amrita the Sanskrit word is repeatedly referred to as the drink of the gods, which grants them immortality.” Whether you believe in gods or not who can forget the depictions of Adam and Eve using a fig leaf to cover their modesty. Lucky for us here on Earth, we get to enjoy one of the most delicious fruits of the summer, figs.

Figs do grow here in the UK, but mostly what you’ll find in the supermarket are the purple-black variety from Turkey. The problem with most fruit coming from abroad is that it’s picked unripe. Unlike other fruit figs won’t ripen once they are picked and will only last for two to three days when ripe. When shopping for figs make sure they are not bruised, have a deep rich color and a sweet smell.

Once you’ve eaten figs ripened straight from the tree (minus the spiders) you won’t want to go back. If you find yourself in the Mediterranean during fig season, July to October, do set aside some time in your itinerary to taste the ambrosia of the season.

Recipe concepts:

Fig & Olive Tapenade

Roasted Figs

Marinated Fig Salad

Fig & ‘Cheese’ Pasta

Baked Fig Crostini

Grilled Fig Panini

Balsamic Pickled Figs

Fig Jam


 FAQ: Green Wedding Tips – Part 2

 Stag and Hen Parties

If your greening up your wedding you probably wouldn’t be having a party in the style of What Happens in Vegas Stays in Vegas, popularized by a number of Hollywood movies. You wouldn’t fly to Kracow get blind drunk, leave sick and broken glass everywhere and abuse the people who live there. You wouldn’t descend on the streets of an English seaside town wearing a Mankini and or wave fake penises in the faces of passersby. I could go on, but you get the general idea. Once you get past the offensive names or the archaic concept of having a party to celebrate your ‘last night of freedom on Earth’ a pre-wedding party might not be such a bad idea.

Outfitting the wedding party

A complaint you’ll hear from time to time from the bride and members of the wedding party is ‘it’s a nice dress, but I know I’ll never wear that again’. Wedding dresses are traditional white and weddings are one of the most formal events you can attend so the clothing is intentionally made to be of the one-off variety. It doesn’t mean that it’s impossible to choose clothing that can be worn again, it’s just means that it takes a bit more thought. The best bet is to not go too formal and don’t go with white. Other ways to green up your wedding would be to pick fabrics made from hemp, bamboo or organic cotton. Wear someone else’s worn before wedding dress. Choose upcycled or vintage accessories. Use vegetable dyes on shoes. Work with a cruelty-free all natural wedding makeup artist. Donate the clothing to charity after the wedding.

Eat, drink, and be merry

Find a local vegan caterer that does wedding catering. Make selections that will be in season at the time of your wedding. Choose organic vegan wine, beer and spirits and fair trade coffee and tea. Rent real glassware, crockery, cutlery, and linens. Find out if the venue offers composting and recycling facilities. Have your cake decorated with organically grown flowers or other natural materials instead of plastic toppers. You shouldn’t have much left over food if the caterer has done their job right, but if you do, donate the leftover food to a local food bank or homeless shelter.

Help the photographer out

More than likely your photographer will ask you for a shot list. So think about the shots you would like to capture on the day and compile a list so that the photographer can check them off. Unless the photographer is a friend of both families you’ll want to appoint a person from each family to be the photo coordinator. You’ll be left with at least one thing less to worry about while you enjoy the party. Ask friends and family to share their photos with all the guests online in a free Flicker (or other photo sharing site) group that you have set up.


Ears of Corn - Abbey Gardens

Ears of Corn – Abbey Gardens

Abbey Gardens – Harvest Festival

Saturday 25th September, 1pm-4pm

If you also follow us on facebook you may remember the photos from a trip we took to Abbey Gardens in West Ham. Abbey Gardens is an innovative open-access community based harvest garden on the remains of a 12th century abbey. The site came into disuse some time ago so artists Nina Pope and Karen Guthrie of were commissioned to transform the site into a local community growing space.

Lydia Thornley, who runs a design consultancy in Shoreditch and is an active volunteer, asked us to cater this year’s Harvest Festival. We jumped at the opportunity to be involved in this project. The menu has been created to harvest as much produce from the garden as possible. Not only are we providing the catering, but we’ll also be one of the judges at the chutney competition. The event takes place on September 25th from 1pm to 4pm, Abbey Gardens, Bakers Row, Stratford, London E15 3NF.

We hope you’ll join us in supporting this event to mark the beginning of the festive autumn season.


Wedding Show

Saturday 19th October, 10am – 5pm

Coming up in October we’ll be one of a number of vendors participating in the Atelier Tammam bespoke bridal experience. Lucy Tammam has made a reputation as one of the foremost eco fashion labels. If you or a friend have been thinking about wedding catering this is a great opportunity to meet us as well as other wedding providers all in one place. The show takes place on October 19th at 5 Hastings Street, Bloomsbury, WC1H 9PZ


Recipe of the Month

Afghan Bouranie

This month’s recipe comes to us from our friend Sahar Razi. You may have noticed I included Afghan Bouranie at the top of the list of recipe concepts last month. We had the pleasure of eating this dish at Sahar’s place and she’s kindly forwarded me this recipe so I could share it with you. If this is the only aubergine dish you make, it’s fine as it’s the only one you’ll ever need.

This dish is delicious!


I hope you have enjoyed this newsletter as much as I have enjoyed writing it. Please consider forwarding it to a friend who might enjoy it. If you were forwarded it, you can sign up right here.

And of course, if you want to talk to us about how we can help you just ask us.

Stay up to date with our events, recipes & menus.



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