It started with a pallet. Sustainable Witney member J-P dismantled a wooden pallet into its component planks, then built a raised bed out of it . Then he turned it into a mini allotment and when you last heard from him in May, it was doing well.
I’m his wife and I’ve decided to blog about the fun bit: turning what we grow into tasty meals!
By early June, the raised bed was a riot of green, with a lot of spinach and chard. (The picture of the bed was taken after I gathered enough for that evening’s meal.) Here’s my recipe for chard pie.
100g grated carrot
100g wholemeal flour
Pinch of salt
Teaspoon of bicarbonate of soda
Chard (and spinach, if you like)
A few garlic cloves
What to do
Mix all these ingredients together until there aren’t any offensively dry or offensively buttery lumps. “Crumbing” with your fingers helps to get the texture right.
Then press the mixture into a lined, greased, baking tin, roughly 8 inches in diameter. Chill it for half an hour, or if you’re impatient, freeze it for ten minutes.
Then bake the pie base for about quarter of an hour at 200C.
Chop and fry an onion and a few garlic cloves. Chop the green stuff. When the onion is going brown, add the chard (and spinach, if you like) to the mix.
Beat an egg and add it to the mix. Turn the heat off as soon as you add it and keep stirring. Add salt and pepper and keep stirring.
Put the mixture onto your pie base. Top with cheese – any cheese will do, really. Then put back in and bake for about half an hour at the same temperature. Then take out of the oven, leave to cool for ten minutes, remove from the tin and serve!
- I didn’t create this recipe; it’s adapted from one I came across several years ago. If anyone knows the source, let me know so I can credit it.
- Making and chilling the base is time-consuming, so I always double up on the quantities, make two bases and pop one in the freezer.
- While the pie is in the oven you can (with any luck) go out to your raised bed again and get some lettuce for a salad to go with it!