Marcus Wareing’s Tales from a Kitchen Garden 2023 Episode 18 – With a thirst for knowledge and an innate curiosity about the intricacies of livestock ownership, Marcus embarks on an enlightening journey to the bustling world of animal auctions. Accompanied by Stuart, a seasoned farmer looking to sell some of his sheep, Marcus dives into the heart of this farming tradition. He’s not merely an observer; he’s there to absorb, to understand the nuances, and to gather invaluable insights for the day he might consider selling his own cherished animals through such a platform. Upon his return to the farm, the scene shifts to a more pastoral setting. The air is filled with the promise of change and growth as Rosanna and Signe arrive. Their goal? To aid Marcus in preparing the kitchen garden beds for the impending winter. Their collective efforts not only ensure the garden’s health but also spark a flame of inspiration within Marcus. Contemplating the crops for the upcoming year, he becomes enamored with the idea of cultivating pumpkins.
Yet, his ambitions don’t stop at merely growing the usual varieties. Hungry for knowledge, Marcus sets his sights on Spadework. Nestled in the picturesque landscapes of Kent, this remarkable charity is dedicated to empowering adults with learning and other disabilities through comprehensive agricultural training programs. Here, amidst the verdant fields, Marcus immerses himself in a deep dive into the world of pumpkins. He’s tutored in the arts of nurturing, growing, and harvesting these gourds. But what truly leaves him in awe is a spectacular exhibit showcasing a plethora of unique pumpkin varieties, lovingly prepared by the dedicated trainees.
In a gesture of deep gratitude and camaraderie, Marcus decides to whip up a sumptuous feast. For Stuart, who had been his guide in the world of auctions, and for his young son Fred, Marcus prepares a mouth-watering delicacy: sticky pork sandwiches, generously smothered with a rich garlic BBQ sauce and paired with a refreshing celeriac slaw. It’s a lunch that epitomizes warmth, gratitude, and the hearty sustenance required by the tireless souls of the farming community.
Marcus Wareing’s Tales from a Kitchen Garden 2023 Episode 18
With a thirst for knowledge and an innate curiosity about the intricacies of livestock ownership, Marcus embarks on an enlightening journey to the bustling world of animal auctions. Accompanied by Stuart, a seasoned farmer looking to sell some of his sheep, Marcus dives into the heart of this farming tradition. He’s not merely an observer; he’s there to absorb, to understand the nuances, and to gather invaluable insights for the day he might consider selling his own cherished animals through such a platform.
Upon his return to the farm, the scene shifts to a more pastoral setting. The air is filled with the promise of change and growth as Rosanna and Signe arrive. Their goal? To aid Marcus in preparing the kitchen garden beds for the impending winter. Their collective efforts not only ensure the garden’s health but also spark a flame of inspiration within Marcus. Contemplating the crops for the upcoming year, he becomes enamored with the idea of cultivating pumpkins.
Yet, his ambitions don’t stop at merely growing the usual varieties. Hungry for knowledge, Marcus sets his sights on Spadework. Nestled in the picturesque landscapes of Kent, this remarkable charity is dedicated to empowering adults with learning and other disabilities through comprehensive agricultural training programs. Here, amidst the verdant fields, Marcus immerses himself in a deep dive into the world of pumpkins. He’s tutored in the arts of nurturing, growing, and harvesting these gourds. But what truly leaves him in awe is a spectacular exhibit showcasing a plethora of unique pumpkin varieties, lovingly prepared by the dedicated trainees.
In a gesture of deep gratitude and camaraderie, Marcus decides to whip up a sumptuous feast. For Stuart, who had been his guide in the world of auctions, and for his young son Fred, Marcus prepares a mouth-watering delicacy: sticky pork sandwiches, generously smothered with a rich garlic BBQ sauce and paired with a refreshing celeriac slaw. It’s a lunch that epitomizes warmth, gratitude, and the hearty sustenance required by the tireless souls of the farming community.
Insights from a Sheep Auction
Accompanying livestock farmer Stuart to a local sheep auction provided celebrity chef Marcus Wareing with an invaluable education into this vital pillar of the farming industry. Though initially filled with some trepidation, Marcus was enthralled to gain first-hand insights into the nuances of the auction process. “I never realized just how complex it is to determine the value of an animal,” Marcus remarked with some awe. “Factors like breed, size, health and wool quality all affect the final bidding price.”
Marcus marveled at Stuart’s expertise in assessing the animals, predicting sale prices and determining when to make his purchases. “There’s real skill involved here that only comes from years of experience,” noted Marcus. He watched carefully as Stuart evaluated the stock, made notes and determined how much to offer for each sheep of interest.
Though the bustling auction hall could be intimidating, Marcus found the community atmosphere surprisingly welcoming. “There’s a real sense of camaraderie here,” he commented, as seasoned farmers greeted each other and exchanged industry news. For Marcus, the auction provided not just an education but also an opportunity to connect with the individuals who raise the livestock that ends up on our dinner tables.
Preparing the Kitchen Garden for Winter
As the vibrant hues of autumn descend upon the countryside, Marcus finds himself preoccupied with preparing his kitchen garden for the coming winter months. To aid in this endeavor, he’s joined by Rosanna and Signe, two experienced gardeners who waste no time getting down to work. “There’s a real art to winter garden prep,” comments Rosanna, as the trio diligently tends to the vegetable beds, removing spent plants and weeds. “It’s all about promoting soil health and preventing erosion,” she continues.
Marcus is impressed by the meticulous care demonstrated by his companions, who explain the importance of adding nutrient-rich compost and gently turning over the soil to expose it to the elements. “This allows frost to penetrate deeper, improving drainage,” Signe clarifies. As Marcus surveys the now barren beds with some sorrow, Rosanna reassures him. “This is just the natural cycle. Come spring, these beds will be thriving again.”
The experience sparks inspiration and Marcus finds himself contemplating the bevy of tantalizing crops he may cultivate next season. But one particular plant captures his imagination above all others – the pumpkin. Marcus dreams of growing unique heirloom varieties, perhaps even some giant pumpkins worthy of competition. But where can an avid gardener turn to learn the secrets of successfully raising these iconic gourds?
The World of Pumpkins at Spadework
Nestled amidst the bucolic landscapes of Kent sits the remarkable charity Spadework. This organization offers adults with disabilities comprehensive training in all aspects of agriculture and horticulture. During a visit to Spadework, Marcus discovers they have extensive expertise in growing pumpkins.
“We have over 900 varieties in our collection,” explains Alex, one of Spadework’s master gardeners, with unmistakable pride. From miniature white ‘Jack Be Little’ pumpkins to massive 150 kg Atlantic Giants, Marcus is awestruck by the diversity on display. Alex provides a wealth of advice on topics like selecting appropriate cultivars for Marcus’ conditions and the proper planting, fertilizing and irrigation required.
But the highlight of Marcus’ visit is the pumpkin exhibition, lovingly arranged by Spadework trainees. The array of colors, shapes and textures is simply stunning, from squat green and white ‘Jarrahdales’ to ridged pink ‘Cinderellas’. “Our students take such care to present the beauty of these pumpkins,” says Alex warmly. Marcus leaves inspired by the bounty of nature and even more impressed by the meaningful opportunities Spadework provides.
A Hearty Lunch for the Farming Community
After an informative morning at Spadework, Marcus comes away brimming with ideas and wishing to show his appreciation to those who had shared their wisdom. An inspired Marcus decides to prepare a hearty lunch featuring some of his favorite dishes to share with Stuart and his young son Fred.
For his main course, Marcus whips up a recipe perfect for hungry farmers – sticky pork sandwiches dripping with a zesty garlic barbecue sauce. “The tender pulled pork simmers for hours so the meat just falls apart,” Marcus explains, assembling each sandwich with care. The rich, tangy barbecue sauce, prepared with toasted garlic, ketchup, spices and vinegar, adds a delightful punch of flavor.
To balance the richness of the pork, Marcus prepares a bright, crisp celeriac slaw seasoned with lemon juice and mustard. “It adds texture and that tangy crunch you want in a slaw,” says Marcus, as he tosses the julienned celeriac with parsley and scallions. Stuart and Fred feast on the generous sandwiches with enthusiasm. “Top notch, Marcus, can’t beat a perfect pork sandwich,” declares Stuart between satisfied bites. Marcus is delighted to provide sustenance and camaraderie, repaying a small measure of the community’s generosity.
The Allure of Heirloom Pumpkins
During his visit to Spadework, Marcus became entranced by the myriad of pumpkin varieties on display. Unlike the typical round orange types found in most supermarkets, these unique heirloom cultivars exhibited a stunning range of shapes, colors and textures.
“Each variety has its own distinctive flavor profile and culinary qualities,” Marcus explains with gusto. He describes how dense fleshed ‘Blue Hubbard’ make superb pies, while the nuttier ‘Red Kuri’ lends itself well to soups. Even pumpkin seeds and flowers can be used creatively in the kitchen. Beyond cooking, Marcus details how many heirlooms make striking ornamental displays for the fall season with their mesmerizing colors and forms.
With so much diversity to explore, Marcus decides heirloom pumpkins will be the star crop of his kitchen garden next season. He has already begun researching which varieties might grow best on his farm and is eager to nurture them from seed to harvest. “I find immense satisfaction in learning traditional growing methods passed down through generations,” says Marcus, always hungry for knowledge. In his hands, even the humble pumpkin becomes a conduit for connection, sustenance and community.
Pumpkin Growing Tips and Tricks
During his visit to Spadework, Marcus gleaned many insights from the experts on how to successfully grow pumpkins in his own garden.
“Selecting the right varieties for your climate is crucial,” advises Alex, one of Spadework’s master gardeners. He recommends cool weather cultivars like ‘Sugar Pie’ for Marcus’ farm in northern England. Sun exposure is also vital, so Alex suggests planting pumpkins in an open, sunny area with nutrient-rich soil.
Marcus also learns that pumpkins require ample space to spread their vines, so it’s best to allow 9-15 square feet per plant. Alex underscores the importance of consistent watering and fertilizing with a balanced 10-10-10 formula to produce healthy vines and robust gourds. As the fruits form, laying down mulch helps prevent rot.
When it comes to pests, Alex urges vigilance. “Keep an eye out for problems and treat them early before they spread,” he advises. Finally, he shares tips on determining peak ripeness and harvesting pumpkins at their best for carving, cooking or displaying. Armed with these insights from the experts, Marcus feels ready to cultivate a thriving patch of pumpkins on his farm.
The Rich Flavors of Autumnal Pumpkin Dishes
Inspired by the dazzling array of pumpkins he discovered at Spadework, Marcus contemplates the bounty of tantalizing dishes that showcase this fall favorite. “There’s so much you can do with pumpkins in the kitchen,” he effuses. For appetizers, Marcus suggests taking advantage of the iconic appearance of mini pumpkins by stuffing and baking them with filling like spiced quinoa or Brussels sprouts. Pumpkin soup also makes for a creamy, comforting meal, especially when pureed with apples and ginger.
Of course, what would autumn be without pumpkin pie? Marcus has perfected his technique for a smooth, velvety filling spiced with cinnamon, clove and nutmeg baked in a flaky crust. But he also enjoys experimenting with unique flavor twists, such as mixing in maple syrup, pecans or even a swirl of bourbon. Beyond dessert, Marcus details how pumpkin can be used in main courses too, for dishes like gnocchi with sage brown butter or risotto with pumpkin and Grana Padano. By honoring pumpkin’s versatility, Marcus is able to craft seasonal meals that nourish, inspire and delight.
Sticky barbecue pork loin with apple chimichurri slaw
Succulent pork loin infused with rich and aromatic spices, perfectly complemented by a sticky black garlic barbecue sauce that tantalizes the taste buds. Paired with a refreshingly crunchy apple chimichurri slaw, this dish promises to be the standout favorite at any summer barbecue, offering a delightful twist to traditional grill favorites.
Ingredients
For the pork
- 1 tsp mustard powder
- 1 tsp smoked paprika
- 1 tsp chopped rosemary
- 2 tbsp dark brown sugar
- 2 tbsp cold pressed rapeseed oil
- 500g/1lb 2oz pork loin cut into 2.5cm/1in-thick fillets
- salt and freshly ground pepper
For the chimichurri
- ½ bunch flat leaf parsley
- ½ bunch coriander
- 8 mint leaves
- 1 garlic clove, crushed
- 2 green chillies
- 5 tbsp olive oil
- 1 tbsp sherry vinegar
For the slaw
- 1 Granny Smith apple
- 300g/10½oz celeriac
- 2 tbsp Greek-style yoghurt
- 1 tsp Dijon mustard
To serve
- black garlic barbecue sauce
- 4 brioche buns halved
Method:
- Mix together the mustard, paprika, rosemary, sugar and oil. Rub generously all over the meat. Leave to marinate while you make the chimichurri and slaw.
- Make the chimichurri by putting all the ingredients in a blender (including the stems of the herbs) and blending to a smooth paste. Set aside for later.
- To make the slaw, peel the apple and celeriac and slice into thin matchsticks, add the yoghurt, mustard and the chimichurri. Set aside.
- Light the barbecue and make sure the coals have died down. Place the marinated pork slices onto the hot griddle and cook for 8 minutes on each side until cooked through. Baste with the barbecue sauce every 2 minutes on each side until sticky and golden. Leave to rest for 4 minutes then slice into smaller pieces.
- Toast the cut sides of the buns on the griddle. Load up the buns with the slaw and pork and serve with the black garlic barbecue sauce.
Conclusion
Marcus Wareing’s journey documenting Tales from a Kitchen Garden has provided him with profound connections, meaningful insights, and inspiration in abundance. By immersing himself wholeheartedly into experiences like the livestock auction and pumpkin exhibition, Marcus gains an appreciation for time-honored skills and practices. He comes away eager to honor these traditions himself through growing heirloom crops on his farm and cooking dishes that showcase seasonal bounty. But more importantly, Marcus forges bonds with individuals like Stuart, Alex, Rosanna and Signe – forming a sense of community and common purpose. Their generosity and shared wisdom kindle within him an even stronger passion for cultivating and cooking with intention. Though the crops in his kitchen garden may lie fallow come winter, Marcus knows the memories of this rich season will nourish him for months to come.
FAQ
What is Marcus Wareing’s Tales from a Kitchen Garden?
Marcus Wareing’s Tales from a Kitchen Garden is a TV series following celebrity chef Marcus Wareing as he learns about growing and cooking seasonal food on his farm. Episodes showcase Marcus immersing himself in different aspects of small-scale agriculture.
When is the next episode of Marcus Wareing’s Tales from a Kitchen Garden?
The exact air date for the next episode of Marcus Wareing’s Tales from a Kitchen Garden is not yet announced. The show is expected to return with new episodes in 2023 on UKTV.
Who is Marcus Wareing?
Marcus Wareing is an acclaimed British celebrity chef and restaurateur. He runs several renowned restaurants and often appears as a judge on cooking shows like MasterChef. He is also the author of several cookbooks.
What is Spadework?
Spadework is an agricultural charity located in Kent, England. It provides adults with disabilities comprehensive training in farming, gardening, and land management skills. Spadework is featured in episode 18 of Tales from a Kitchen Garden.
What are the different types of pumpkins?
There are many varieties of pumpkins beyond the typical round orange ones. Some examples include white Lumina and Jarrahdale, green-striped Kakai, pink Fairytale, and blue-green Crown Prince. There are also many types of heirloom pumpkins.
