There's no shortage of farmers markets in London, which is great, but what's really great is that a new one has opened up just minutes from my house, no exaggeration, it's literally around the corner. We go every week - Neil heads to the meat stall and I hunt down the best of the seasons veggies. We've been impressed by the quality and the prices and enjoy being able to talk to the people who grow food for us.
The market began in autumn last year and at times, especially during January, has been quiet and struggling for customers. I'm desperate for this little market to do well, and hope that as spring and summer arrive it will become more popular.
If by any small chance you’re reading this from your home in Clapham or Battersea then head over to the Lavender Hill Farmers Market, SW11 5UW, 10:00am - 2:00pm every Saturday. You won’t be disappointed.
This week our farmers market haul included free range eggs and organic kale. Kale is hailed as the ultimate superfood and we all know we should be eating it, but why? This fact-bursting article written by Dana from healthyline.com will give you all the info you could possibly want on this delicious leafy green, so go give it a read.
Ingredients: serves two
1 tbsp coconut oil
1 white onion
2 cloves of garlic
1 red chilli
2 large handfuls of kale (I use curly)
1 large handful of spinach
Juice of half a lemon
4 medium free range eggs
50g feta cheese
Handful chopped walnuts
Salt and pepper
Preheat the oven to 200C. Heat the coconut oil in a good sized frying pan (the type which can also go in the oven) over a medium heat. Finely chop the onion, add to the pan and cook for a few minutes. Next finely chop the garlic and chilli, add to the pan with the onion and mix well. Allow this to cook for a minute.
Turn the pan down to a low heat. Wash the kale then add this to the pan with a small splash of water to create some steam. Cover with a lid and allow the kale to cook for 15 minutes.
Once the kale has cooked remove the lid and add the spinach, lemon juice, salt and pepper. Mix well then place the lid back on for a minute allowing the spinach to cook.
Remove the lid and make four little wells in the pan, cracking an egg into each. Season the eggs with salt and pepper then place the frying pan in the oven and bake until the eggs are firm but the yolks are still runny. This can take 1-5 minutes depending on your oven.
To serve crumble over the feta and chopped walnuts.