Village Raw - ISSUE 1

VILLAGE RAW
SUSTAINABLE VILLAGE
NOT YOUR USUAL
SALAD RECIPE
Nati Morris and Dorothy
Barrick came together
to host the Sustainable
Supper Club, and here
they present a recipe
from their first event.
“We have become a society of throw-away consumers. Too used to getting large amounts
of cheap food and throwaway products, that we rarely take a moment to question where it
comes from, who or what is hurt along the way, and what happens when we throw it out.”
Nati grew up in Hungary where seasonal
food was the norm, growing your own
and composting was commonplace, and
nose to tail was not just a trendy phrase.
Running the café Nati’s on Priory and trying
to come up with ways to reduce, reuse
and recycle is just part of her daily
routine. Food stylist and product/recipe
developer Dorothy Barrick grew up in the
US, where there is far less emphasis on
seasonality. Her journey towards sustainability
came years later when she moved
to France, and the move towards reducing
plastic came after a foot injury led to
one too many food deliveries and an accumulation
of plastic wrapping, bottles,
and bags.
Enter Tami Jarvis and her new zero
waste vegan convenience store, Harmless.
A member of the Zero Plastic group,
Tami found the perfect spot in Blue House
Yard, Wood Green, to site her store, which
stocks all the cupboard essentials from
spices, pasta, rice and flour to oils, vinegar,
and household cleaning products.
“Convenience is king,” she says. “We
have become a society of throw-away
consumers. Too used to getting large
amounts of cheap food and throwaway
products, that we rarely take a moment
to question where it comes from, who or
what is hurt along the way, and what happens
when we throw it out.”
Our lifestyles, particularly in London,
tend to lean towards convenience. With
so much running around, we need our food
to be fast and to be easy, and this is just
what many retailers have given us. But, as
Tami points out, “we can still make ethical
decisions about how we consume”. With
that in mind, Tami aims to empower people
to make more positive choices by giving
them a convenient option to shop package
free on their doorstep.
Open until 8pm on weekdays and only
a 20-minute journey on the W3, there really
is no excuse not to pop by to fill your
empty containers at Harmless. Even better,
at weekends the yard often hosts flea
and street food markets, serving up vintage
bric-a-brac and delicious food, ready
to be washed down with craft beers from
local brewers. Tami is also happy to take a
pre-order, so all you have to do is drop off
your containers and go and explore.
One of the most important ideas of
sustainability is being part of your com-
munity, and it’s clear that N8 has taken
this to heart. Not only are local businesses
working together to reduce their impact,
but residents are voting with their
feet, supporting the local economy by
choosing outlets that offer them more
sustainable options.
Other areas are also pushing for
change. The Muswell Hill Sustainability
Group is inviting locals to take a plastics
pledge, while community newspaper The
Archer recently reported on a similar push
in East Finchley. The campaign for a zero-plastic
city is fast becoming a reality.•
Find out more at:
www.facebook.com/groups/zeroplasticcrouchend
www.harmlessstore.co.uk
www.the-haberdashery.com
www.natiscafe.co.uk
www.instagram.com/dotscookin
Ingredients
A bunch of radishes with tops
Carrot tops
Leftover carrot peel
Any lettuce leaf/rocket/watercress
Cauliflower or broccoli stalk or leaves
Olive oil
Garlic oil (see below)
Lemon juice
Dukkah (see below)
With this salad, the main thing is to use
any ingredients you find in your pantry
or fridge. I always try to buy carrots and
radishes in a bunch rather than a packet
(try your local greengrocers or farmer’s
market) as the peppery greens make a
beautiful salad base.
We used carrots for another dish and
saved the peels (wash the carrots really
well, of course). Mix the peels with some
olive oil, salt then roast them in the oven
at 180C (350F) until they get crispy -
around eight to 10 minutes.
Wash the radish leaves thoroughly.
Slice the radishes thinly (they keep their
crunch in cold water for about three
hours), or alternatively roast the radishes
with some olive oil and salt in the oven at
180C (350F) for eight to 10 minutes along
with any chopped broccoli stalk or cauliflower
leaves. You can mix this with any
other leaves, lettuce, or herbs you have
at home.
Garlic oil is a great way to use up
leftover garlic. Just warm peeled garlic
cloves with 250ml of olive oil over a low
heat for about 20 to 30 minutes, cool,
and store in a jar for up to three months.
Dukkah is delicious and can be used
on almost any dish. Toast one cup of nuts
such as pistachios, blanched hazelnuts
or almonds. Toast half a cup of sesame
seeds and half a cup of pumpkin seeds.
Add one tbsp fennel seeds, three tbsp
coriander seeds, one tbsp cumin (can be
left out). Cool, add salt, and process in
food processor until roughly rice sized –
not too powdery. Store in a jar.
Mix olive oil, garlic oil, salt and a
squeeze of lemon juice. Cover the leaves
and radishes with the dressing, distribute
evenly, add crispy carrot peels on top
then sprinkle with dukkah.
The next Sustainable Supper Club is on 21 June.
www.natiscafe.co.uk
www.instagram.com/dotscookin
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