Crystal Palace Food Market 10th birthday recipes, by Rachel de Thample
Fermented wild garlic pesto
I’ve crafted this recipe with Adrian Izzard’s Wild Country Organics in mind. Not only is his stall bursting with seasonal spring herbs and greens, but Adrian also sprang to mind when reflecting on the market as I interviewed him recently for an article I wrote about the connection between organic food and gut health.
- Blend or pound your greens and nuts/seeds in a food processor or pestle and mortar until you have a rough paste.
- Fold the salt in and pack into a clean jar.
- Use extra wild garlic leaves, bay leaves, a grape vine leaf or a clean square of cloth to cap the top of the pesto and press down firmly.
- The salt should draw out enough liquid to cover the pesto and the leaf cap but if not, add a pinch of salt and top up with water before sealing.
- Secure an airtight lid on the jar and set on a plate (to hold any brine that might bubble out during fermentation).
- Leave to ferment at room temperature for as little as 3 days or as long as 3 weeks – the time really depends on how strong you want the flavour to be. The longer the ferment, the funkier.
- Once you’re happy with the flavour, transfer to the fridge to halt the fermentation.
Rhubarb fermented with honey
- Cut the rhubarb into ½-1cm slices.
- Bundle the rhubarb into a jar (a 200-350g jar is ideal but any old jam jar will do).
- Spoon in the honey and mix it through. Top up with a bit more honey, if needed, to ensure the rhubarb is fully covered.
- Seal the jar and give it a shake to help ensure everything is mixed.
- Loosen the lid and set the jar on a plate in case there is any honey overflow as it ferments, which is quite likely.
- Put the jar in a dark corner somewhere. Every few days, tighten the lid and give the jar a few shakes, then re-loosen the lid.
- Soon you will start to see bubbles forming. The honey will turn a lovely shade of pink as it laps up the rhubarb. The honey will also become thinner and more liquid as time goes on.