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Urban Jungle Newsletter > NewsLetterUhi's Spring Nursery update...
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From the Edible Jungle to Cafe Jungle this Spring - Salmon Carpaccio
Propagation Manager Niamh Mullally and Cafe Manager Joe Enhari have been working tirelessly on new dishes for the menu, utilising all of the fresh, spring produce from the Edible Jungle. This month's showstopper is Salmon Carpaccio with home-grown Castlefranco, and pickled blood orange and fennel. Follow this beautiful new dish on its journey from the Edible Jungle to your plate...
Salmon Carpaccio with pickled blood orange and fennel, and Castlefranco all homegrown in the Edible Jungle
Niamh and the propagation team at the Edible Jungle
From The Edible Jungle...
Propagation Manager, Niamh Mullally explains...
"Castlefranco radicchio is an invaluable winter crop with an interesting past. It dates back to the 18th century and got its nick name of 'Orchid lettuce' after a noble woman from Castelfranco, Northern Italy, wore a mature, freshly-harvested-head on her evening gown. A cross between a Trevino radicchio and an endive, it was so beautiful,the locals thought it was an exotic flower.
The flavour is subsequently milder than other winter radicchios. It’s a favourite of mine and incredibly easy to grow. The mature heads featured in new Cafe dish were sown in seed trays in August and transplanted in October. It’s not fussy, happy in semi-shade or full sun which is helpful, as these were used as under-planting between taller crops such as kale and chard in the Edible Jungle.
Castlefranco raddiccio
A handy tip is to wait for the seedlings to take on a tinge of pink to the leaves, as this means they are starting to develop the more bitter taste of radicchio which is repellent to slugs.
Fennel
The fennel being pickled by Cafe Manager Joe was grown inside the ‘Edible Jungle’ polytunnel over the winter months. Autumn sown, bulking fennel is my preference for this crop as it has a tendency to bolt in the summer months. Fennel is pretty straightforward to grow as long as you handle the transplanting with care - they hate root disturbance. Position in full sun and keep weed free."
Pea shoots
Niamh has grown the above pea shoots inside the polytunnel, in a container without light. This method produces long tender pale stems that resemble bean sprouts but actually have a delicious strong pea flavour. A real delicacy and a favourite with every Chef.
To Cafe Jungle...
Cafe Manager Joe with his new dish...
Café Manager Joe talks us through his dish...
"I'm a big advocate of using antiquated 'cooking' methods, such as pickling, curing and fermenting. The health benefits of natural fermentation have been rigorously explored in recent years. As a bonus it also reduces food waste, and allows us to eat 'out of season' in a responsible fashion.
My inspiration for the dish happened all at once when Niamh arrived, beaming, with the first crop of our produce. As luck would have it blood oranges are in season too. Fennel and citrus is like Rock and Roll. Salmon came to mind instantly. It's a fish with a bad rep' of late, the safe bet. Well, when cured with sumac and Suffolk sea salt it becomes a wonderfully textured, aromatic piece of fish. The home made buttermilk adds some acidity and helps with the rich salmon flavour. Finally the pea shoots and micro mustard bring tiny pops of fresh flavour, helping to balance the bold radicchio.
The salmon sits on the plate with a sense of uniformity and purpose. The fennel and oranges have been fermenting for 12 days in a salt-brine, offering a wonderful umami tang to the crisp veggie. I tend to use the younger, brighter leaves of the Castlefranco and casually mingle them with the fennel, letting them fall onto the plate. The home made buttermilk and herbs complete the dish and give a pleasant aestheticism. It's rustic yet some-what refined and i'm enamoured with the complexity of colour and flavour.
For me, this dish epitomises everything Niamh and I are trying to achieve for Café Jungle. Fresh, organically-grown produce, full of flavour and provenance, with zero food miles. The 'field-to-fork' collaboration sits proudly on the menu as a sign of things to come, a glimmer of spring and the bountiful harvests we'll be enjoying in the months ahead."
Notes on prep
- Salmon - 2 day cure in Suffolk sea salt and summac
- Fennel and orange, sliced thin, 12 days in a 4% brine
- Radicchio, hand washed and dried, carefully selected.
- Home made buttermilk with lemon and extra virgin olive oil
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The Terracotta Army - War On Plastic
PRESS RELEASE
The 2018 War On Plastic Pots campaign will mark the start of a huge change in the way Plant Nurseries use plastic. Urban Jungle aims to convert their use of 1000's of plastic pots into terracotta.
The UK is drowning in hundreds of thousands of unwanted plastic garden pots, lots of which end up in our landfills. It's estimated that 500 million pots go into circulation every year¹ and together Co-owner Liz Browne and Propagation Manager Niamh Mullally, are leading their Terracotta Army in the War On Plastic Pots.
From left to right; Propagation Manager Niamh Mullally, Co owner Elizabeth Browne. Plants; Fascularia, Aeoniums and Echiveria.
This year the Urban Jungle ethos and mission is to reduce their environmental impact by reusing and recycling where possible, and the 2018 War On Plastic Pots campaign will bring a sizeable reduction to the consumption and use of plastic pots within the Nursery.
“Until recently, who didn't have a massive bale of carrier bags stuffed under the kitchen sink? Shops introduced a charge, and this was widely accepted by the general public as a good thing, massively reducing plastic bags ending up in landfill.
Now it's time to turn our attention to the 'pot mountain' behind the shed. They can languish behind the shed for years, with gardeners not quite knowing what to do with them, but feeling too guilty to throw them away, until the mountain gets too large, and they end up in the bin anyway, ready for landfill or incineration.
Like carrier bags, it's an environmental scandal. So this year we'll be introducing a range of plants grown and sold in terracotta pots. Our customers will be able to re-use the pot or return it to us on their next visit to receive a refund. We'll then re-use them ourselves. It's a small step, but hopefully one in the right direction.” Co-owner, Liz Browne.
Volunteer Michael potting up for the Terracotta Army
The price of the plants will increase by just a few pence and will be refunded upon return of the pot. No profit will be made on the wholesale price of these terracotta pots. The plants included in the campaign will include succulents, agaves and puya.
“You only have to visit Urban Jungle's eclectic and vibrant cafes to realise that this is a business committed to reusing and recycling. We are extremely proud to be the first Plant Nursery to announce the War On Plastic Pots campaign.
Now 1/5 of our entire range of plants heading to our Norfolk and Suffolk nurseries will be grown and sold in terracotta pots. The propagation department will then reuse the returned pots each growing season. We anticipate that our like-minded customers will also be proud to be part of this movement, and join the Terracotta Army in 2018.” Niamh Mullally, Propagation Manager
'It’s estimated that we each own about 39 redundant plastic plant pots and over the UK it is suggested there are over 5 million languishing in sheds and garages.'²
Thousands of terracotta pots, of varying sizes have arrived in the Jungle...
The initiative begins this spring. Just look out for the recyclable plant labels in the Norfolk and Suffolk Nurseries.
In year one, the campaign will keep a close eye on the impact of the extra weight and surface area in lifting and transporting thousands of terracotta pots, in planning for further reductions to the use of plastic in 2019. Urban Jungle are already looking into alternative pot materials to combat some of the anticipated issues, such as bamboo.
Urban Jungle are also proud to recycle all of their cardboard, and compost all of their coffee within the Edible Jungle, which itself provides organically grown salad and vegetables for both the Norfolk and Suffolk Cafes with practically zero food miles.
#TerracottaArmy #TheWarOnPlastic
Both Urban Jungle, and Cafe Jungle Norfolk and Suffolk are open every day from 10am until 5pm (Kitchen closes at 4pm and Cafe closes at 4.30pm).
Urban
Jungle Norfolk: Ringland Lane, Old Costessey, Norwich, Norfolk,
NR85BG 01603 744997
Urban Jungle Suffolk: London Road,
Weston, Beccles, Suffolk, NR34 8TT 01502 219110
For press enquiries contact rachel.bannon@urbanjungle.uk.com
¹http://www.bbc.co.uk/gardening/today_in_your_garden/ethical_plastic.shtml
²http://www.pottoproduct.co.uk/
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Mother's Day covered, at Urban Jungle
This Mother's Day, look no further than Urban Jungle for some wonderful gifts and experiences...
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What to do in the garden - March
When the temperatures rise and banana plants are still wrapped in their winter layers, they can start to grow and push their way out of their protection. They can also sweat, which can lead to fungal infections or rot. We unwrap our bananas around mid March (but watch out, this winter has been full of surprises!). In spring we give them a good layer of organic matter and/or fertiliser to encourage them to grow really big. You can find out more about Musas and Enstetes here, and browse the range available online.
2. Look after your tree ferns.
Tree ferns can be unwrapped when the danger of very cold nights has passed. It is not necessary to remove the old fronds, some people prefer to leave them on. If you do want to remove them, wait until they have become completely brown and crispy and you can see the new croziers emerging. Tree ferns will be available to buy in the Nursery and online soon. You can find out more about Dicksonia antartica here.
3. Cut back Miscanthus species
Cut back your Miscanthus grass to about 6 inches from ground level (do it now!), before they spring into active growth. If you're not ultra-tidy, you can chop or break up the stems a bit and scatter them on the garden to rot down. This will incorporate important nutrients and fibrous matter back into the soil. View the range of grasses, including Miscanthus, available online here.
4. Prune roses
If you haven't already pruned your roses now is a great time. Wait until frosty nights have passed, and don't cut when wet, as this leaves the plant vulnerable to infection. Cut back stems to outwards facing buds, not forgetting to angle your cut away from the bud so water doesn't collect around it. View the range of roses available to online here.
5. Plant bamboo
Its a brilliant time to plant bamboos. They're not fussy about temperature and will benefit from being planted into moist soil. Bamboos grow rapidly and require a lot of water, so in the first 6 months after planting you will need to provide plenty of water, especially if we have dry spells. If you're planting in pots you'll need to be especially vigilant. From April, the new shoots will start to emerge, growing rapidly day-by-day. View the range of bamboo available online here.
If you have any more questions of would like to make an enquiry, contact us.
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