Pickled Beets and Eggs

Sent in by 5 Acre Farm member Esther:

“One of my great loves is pickles. While I am trying to experiment with fermented pickles I am much more confident with the more common vinegar based ones. Two of my particular favourites are beetroot and eggs but both can often be overly astringent when you use just vinegar so when I saw this recipe I thought I had to try it.


I roasted my 5Acre beetroot instead of boiling them so I used water instead of the beet water but otherwise I stick to the recipe. The result is a much, much milder and sweeter flavour which I think would appeal to people who find pickles too strong normally and you get PURPLE eggs,who isn’t going to be intrigued by that?

These eggs and beetroots have been sitting in the liquid a couple of weeks, but if you eat them sooner the colour is more graduated as you cut through the egg.

Pickled Beets and Eggs

Pickled Beets and Eggs

The beetroot was from the farm of course and the eggs from our girls, while they aren’t technically from the farm they do enjoy the occasional bag of veg from the spares pile so in a way the eggs come from the farm at least a tiny bit.”


Chanterelles and parsnips – who knew?

Sent in by Susan, the Main Grower at 5Acre Farm.

Parsnip and chanterelle stew

Bye Bye Winter Stew

Bye Bye Winter Stew

“Just stumbled upon a marvellous flavour combination; parsnips and chanterelle mushrooms.  The parsnip and chanterelle combo is just devine (I might be biased as they are two of my favourite things) – I’ve not found many mushrooms locally but I am sure they are out there – mine were Scottish!


5acre onions chopped and fried, add diced organic beef, as they brown add a good slug of home brew.

Roughly chop 5acre parsnips and pop in a pan with a pint of veg stock.

Add beef and onions, season to taste.

Add a good handful of dried chanterelle mushrooms. Slow simmer for at least  3/4 hr (might work well in the oven or in a slow cooker).

Cook rice, and just before it’s cooked, throw in a big handful of 5acre kale to steam.

Serve with the rest of the home brew!!



Battle of the leek pasty

Battle of the leek pasties!

Charlotte made a delicious cheesy leek and vegetable pasty with her Five Acre leek and carrot. The base is a cheesy white sauce, sautéed leeks and diced carrot. The pasty is then made using the pasty press and puff pastry. After tasting Charlottes, I decided to give it a try as I had a bunch of leeks to use up.

My filling was very similar, I made a white sauce and added some strong cheddar with salt and pepper, sautéed the leeks in some butter until soft, and boiled some  Five Acre carrot and potato until soft (chopped into very small cubes, about .5cm). Mixed all together and using Charlotte’s very cool pasty press cooked until crispy.

I served mine with a salad and some sautéed savoy cabbage. Charlotte served hers with a salad and some homemade Five Acre Farm  potato chips. Delicious!


Mia’s pasties

Ready to go in the ovenCheesy leek and vegetable pasty


Charlotte’s pasty

cheesy leek pasty