Marcus Wareing’s Tales from a Kitchen Garden 2023 Episode 13 – In the scenic landscapes of Sussex, Marcus Wareing, a passionate farmer and culinary enthusiast, continuously seeks innovative avenues to enhance his smallholding. Notably, he boasts ownership of two exquisite Mangalitsa pigs, a rare breed recognized for their exceptional meat quality. Eager to delve deeper into the art of charcuterie, the intricate craft of preserving meat, Marcus extends an invitation to his neighbor, Phil Beale. Phil, who perfected his charcuterie skills in the culinary-rich region of Spain, graciously accepts. He then offers Marcus a comprehensive masterclass, showcasing a range of cured meats to demonstrate the incredible potential of Marcus’s Mangalitsa pigs.
But Marcus’s quest for agricultural innovation doesn’t stop with animals. He’s been toying with the idea of cultivating crops, particularly after an inspiring encounter with a fellow smallholder proficient in wheat cultivation. Despite being an unconventional time of the year for wheat sowing, Marcus’s unwavering spirit is evident as he prepares a portion of his no-dig garden. With seeds sown and optimism high, he waits, hoping his experiment will yield a promising crop.
During a mid-day break, Marcus’s culinary flair takes center stage. He crafts a sumptuous mushroom and egg dish for himself and his beloved wife, Jane. Incorporating an array of mushroom varieties, including the delicate oyster and the robust portobello, the dish serves as a testament to the Wareing family’s culinary preferences. After a fulfilling meal, Marcus embarks on a unique adventure — truffle hunting. Joining him are Mel and her pair of highly skilled dogs, champions in locating the elusive and treasured truffles concealed within the region’s woods.
Upon returning to his farm, the impending autumn season beckons Marcus’s attention towards his flourishing herb garden. Intent on preserving the aromatic essence of softer herbs such as tarragon and marjoram, he crafts exquisite flavored oils. His curiosity about seasonal preparations doesn’t wane, leading him back to Black Rootz, an esteemed Afro-Caribbean collective dedicated to mentoring young black agriculturists. Engaging in enlightening discussions with lead grower, Richard, Marcus learns about the resilience and suitability of pak choi as a winter vegetable, expanding his horticultural horizons even further.
Marcus Wareing’s Tales from a Kitchen Garden 2023 Episode 13
Exploring the Art of Charcuterie with Mangalitsa Pigs
In the scenic landscapes of Sussex, Marcus Wareing, a passionate farmer and culinary enthusiast, continuously seeks innovative avenues to enhance his smallholding. Notably, he boasts ownership of two exquisite Mangalitsa pigs, a rare breed recognized for their exceptional meat quality. Eager to delve deeper into the art of charcuterie, the intricate craft of preserving meat, Marcus extends an invitation to his neighbor, Phil Beale. Phil, who perfected his charcuterie skills in the culinary-rich region of Spain, graciously accepts. He then offers Marcus a comprehensive masterclass, showcasing a range of cured meats to demonstrate the incredible potential of Marcus’s Mangalitsa pigs.
Initially, Phil provides background on traditional charcuterie techniques, emphasizing the importance of quality ingredients. He explains how breeds like Mangalitsa produce superior fat marbling that lends rich flavor. As Marcus nods along attentively, Phil demonstrates preparing a pork shoulder for curing. With precision, he trims excess fat while retaining vital areas that protect the meat during dry aging. Marcus makes mental notes, eager to replicate the techniques on his own pigs.
Transitioning to the curing process, Phil presents an array of hanging meats at different stages of preservation. He points out white mold growth, signaling a controlled fermentation that enhances taste and longevity. Marcus is enthralled viewing the transformation first-hand, gaining an appreciation for the patience and meticulousness involved. To conclude the lesson, Phil offers samples of finished charcuterie like salami and prosciutto. Upon tasting the complex flavors, Marcus becomes determined to craft a boutique charcuterie that honors his Mangalitsa’s exceptional quality.
Cultivating Wheat Amidst Autumn’s Arrival
Marcus’s quest for agricultural innovation doesn’t stop with animals. He’s been toying with the idea of cultivating crops, particularly after an inspiring encounter with a fellow smallholder proficient in wheat cultivation. Despite being an unconventional time of the year for wheat sowing, Marcus’s unwavering spirit is evident as he prepares a portion of his no-dig garden. With seeds sown and optimism high, he waits, hoping his experiment will yield a promising crop.
As autumn descends, Marcus periodically checks the garden area, looking for signs of growth. Initially, there is no indication the wheat seeds have germinated. However, Marcus remains patient, having faith in the delicate seeds he planted. His perseverance is rewarded when small green shoots start emerging from the soil. Marcus is elated; his unconventional wheat experiment shows early signs of success.
With the wheat established, Marcus transitions his focus towards ongoing care and maintenance. To nourish the fledgling plants, he mixes balanced organic fertilizer into the beds, providing essential nutrients. As the shoots strengthen, Marcus installs a perimeter fence to deter hungry wildlife like rabbits and deer. Periodic monitoring reveals the wheat continuing to flourish as autumn progresses. By November, Marcus’s wheat patch has transformed into a promising sea of green.
Though too soon to tell if the crop will succeed long-term, Marcus is proud of the flourishing wheat. Beyond nourishing his family, he hopes to use the future harvest to bake artisanal breads. For now, he will continue attentive care while allowing his pioneering wheat to mature over the winter months.
Celebrating Mushrooms with a Sumptuous Lunch
During a mid-day break, Marcus’s culinary flair takes center stage. He crafts a sumptuous mushroom and egg dish for himself and his beloved wife, Jane. Incorporating an array of mushroom varieties, including the delicate oyster and the robust portobello, the dish serves as a testament to the Wareing family’s culinary preferences.
Marcus begins preparation by meticulously cleaning an assortment of fresh mushrooms gathered from a trusted local forager. After removing any grit and trimming woody stems, Marcus divides the mushrooms based on cooking time. The meaty portobellos will be sautéed, while the quicker-cooking oyster mushrooms will be added later.
With a skillet heating, Marcus adds olive oil and a knob of butter, letting it foam up. He seasons the portobellos generously with salt and pepper before adding them to the pan. As they brown, Marcus savors the satisfying umami aroma permeating the kitchen. Once caramelized, he deglazes the pan with a splash of white wine, releasing browned bits that add depth.
After setting the portobellos aside, Marcus adds the oyster mushrooms to the pan along with sliced shallots and garlic. He lets them soften before introducing spinach, allowing it to wilt while retaining vibrant color. Finally, Marcus fries eggs sunny-side up, evoking the dish’s richness. After plating, he garnishes with fresh thyme and Parmesan before bringing the dish to an eager Jane. Over their meal, the couple delights in Marcus’s latest mushroom-driven culinary creation.
Joining a Truffle Hunt for a Unique Adventure
After a fulfilling meal, Marcus embarks on a unique adventure — truffle hunting. Joining him are Mel and her pair of highly skilled dogs, champions in locating the elusive and treasured truffles concealed within the region’s woods.
As they enter an oak forest interspersed with hazel trees, Mel provides background on truffle hunting and her dogs’ impressive capabilities. She explains how the pungent tubers grow in symbiosis with certain trees, making forests like this ideal truffle territory. Marcus listens intently while keeping an eye on the dogs, already eagerly sniffing around for hidden truffles.
Before long, one of the dogs picks up a promising scent and begins digging enthusiastically at the base of a massive oak. Mel hurries over, motioning for Marcus to bring a small trowel and basket. She carefully excavates the soil around the dog’s frantic digging until uncovering a large black truffle the size of a baseball. Marcus is awestruck by the peculiar tuber, taking in its intricate marbling and powerful aroma. Carefully placing it in his basket, a thrilled Marcus continues the hunt.
Over the next hour, the talented truffle dogs uncover eight more culinary treasures, each unique in size and appearance. Marcus soaks up the experience, gaining profound respect for the dogs’ superior scenting abilities. Their impressive haul in tow, Mel and Marcus conclude an unforgettable excursion. Back home, Marcus can’t wait to craft amazing dishes highlighting the truffles’ intoxicating flavors.
Preserving Herbs’ Essence for Seasonal Cooking
Upon returning to his farm, the impending autumn season beckons Marcus’s attention towards his flourishing herb garden. Intent on preserving the aromatic essence of softer herbs such as tarragon and marjoram, he crafts exquisite flavored oils. His curiosity about seasonal preparations doesn’t wane, leading him back to Black Rootz, an esteemed Afro-Caribbean collective dedicated to mentoring young black agriculturists. Engaging in enlightening discussions with lead grower, Richard, Marcus learns about the resilience and suitability of pak choi as a winter vegetable, expanding his horticultural horizons even further.
Eager to capture their fleeting flavors before the first frost, Marcus harvests bunches of tarragon, oregano, marjoram and other delicate herbs. After giving them a quick rinse, he gently dries the leaves between towels. Marcus then combines each herb with quality olive oil in jars, sealing the mixture securely. Over subsequent days, he periodically shakes the jars, allowing the herbs to infuse the oil with vibrant, natural flavors.
After two weeks, Marcus strains the herbs from the finished oils. He has produced a spectrum of flavored oils ideal for seasonal cooking. Marcus looks forward to using tarragon oil when preparing fall root vegetables and oregano oil for hearty winter stews. With his labeled jars safely stored away, Marcus is already envisioning recipes that will benefit from his herbaceous creations.
Exploring Pak Choi as a Hardy Winter Vegetable
Seeking continued inspiration, Marcus revisits the accomplished growers at Black Rootz farm. Lead farmer Richard provides enlightening wisdom about lesser-known vegetables that thrive in cooler weather. One such crop is pak choi, a leafy Asian green. Richard touts its hardiness in frosty conditions and quick growth time of just 45 days. Intrigued, Marcus asks to learn more about cultivating pak choi on his own plot.
As Richard gives a tour of his pak choi beds, Marcus asks about optimal growing requirements. Richard explains pak choi prefers nutrient-rich, moist soil and ample sunlight. In terms of maintenance, the plants only require light fertilizing and sufficient water to avoid bolting. Marcus pays close attention as Richard points out reddish-purple leaves, signaling the pak choi is nearing maturity.
Back in his garden, Marcus gets to work preparing raised beds for his pak choi experiment. He mixes in high-quality compost and checks the beds’ pH, making adjustments to achieve ideal growing conditions. After working the soil smooth, Marcus sows pak choi seeds at the recommended one-inch depth. He lays perforated plastic over the beds to retain consistent moisture. If successful, Marcus looks forward to harvesting the pak choi in a quick 45 days. He envisions using the crisp, green leaves to craft nutritious stir-fries throughout the winter.
Wild mushrooms, lovage, and fried eggs
Eggs aren’t just confined to the breakfast table. Dive into this delightful recipe that pairs fried eggs with an array of fresh, seasonal mushrooms. Accompanied by the satisfying crunch of freshly toasted bread, this dish offers a heartwarming and substantial option perfect for a midday lunch or even a relaxed evening meal. The versatility of eggs shines brightly in this delicious ensemble.
Ingredients:
- 1 tbsp vegetable oil
- 500g/1lb 2oz mixed mushrooms, cut to similar sizes
- 1 tarragon sprig
- 2 garlic cloves
- 15g/½oz butter
- 4 free-range eggs
- 25g/1oz bunch lovage
- ½ tsp salt
- 50ml/2fl oz olive oil
- 1 tsp white wine vinegar
- 4 tbsp mascarpone
- 4 slices thick bread, toasted
- Salt and freshly ground black pepper
Method:
- Heat the oil in a medium-large, lidded frying pan over high heat. When hot, fry the mushrooms with the tarragon, garlic, and butter until golden.
- Remove the garlic, roughly chop, and set aside for later.
- Make four wells in the mushroom mixture, and crack the eggs into the wells. Season with salt, cover with the pan lid, and return to the heat until the egg whites are cooked through.
- Meanwhile, chop the lovage. Add it to a pestle and mortar along with ½ teaspoon salt, chopped garlic, olive oil, and white wine vinegar. Grind to a paste.
- Once the egg whites are cooked through, remove them from the heat, and drizzle with the lovage dressing and dollops of mascarpone. Sprinkle each egg with pepper. Serve straight away with the toasted bread.
Conclusion
Throughout this eventful growing season, Marcus Wareing has embraced agricultural innovation wholeheartedly. From charcuterie masterclasses to truffle hunts, his smallholding continuously yields inspiration. Though rewarding, Marcus also accepts farming’s challenges, exemplified by his experimental wheat crop. Beyond nourishing his family, he hopes such homegrown bounty will allow him to showcase cooking creativity through the coming winter months. Wherever Marcus’s agricultural interests lead him next, his innate curiosity and passion for nurturing the land remain unwavering. For now, he will care for his crops and livestock while making the most of autumn’s fleeting abundance.
FAQ – Marcus Wareing’s Tales from a Kitchen Garden 2023 Episode 13
What makes Mangalitsa pigs unique for charcuterie?
Mangalitsa pigs contain a higher fat-to-meat ratio compared to commercial breeds. This fat marbling lends rich flavor and tenderness that makes Mangalitsa ideal for premium charcuterie products like salami and prosciutto.
Why did Marcus plant wheat in autumn versus spring?
Marcus wanted to experiment with unconventional planting times for wheat. Though riskier for germination, an autumn sowing means the wheat can establish roots before winter arrives and be ready for a robust spring harvest.
What are some benefits of making flavored oils with herbs?
Infusing olive oils with herbs is a simple way to impart vibrant flavor while preserving herbs’ essence for months. The oils allow cooks to add herbal flavor to dishes without using perishable fresh herbs.
How does pak choi thrive in colder weather?
Pak choi grows quickly, maturing in just 45 days. Fast growth allows it to be harvested before harsh winter conditions arrive. Its loose leaves also resist frost and cold better than heads of lettuce or cabbage.
What were some highlights of Marcus’s truffle hunt?
During the truffle hunt, Marcus gained first-hand experience with truffle dogs’ impressive scenting abilities. He was thrilled to uncover several large, valuable truffles that he looks forward to using in gourmet cooking.
