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Recipe: Swede Rostis with Wild Garlic, Kale & Mint Tzatziki

April 13, 2021 Tia Tamblyn
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I love this dish - the ingredients are somewhat surprising for breakfast (swede and kale, anyone?!) although granted it’s also a perfect brunch, lunch or supper recipe. Based on springtime seasonal ingredients, the deeper flavours of the swede set off beautifully against the mixed spice; and the tangy wild garlic, roasted kale and mint are a light and zingy accompaniment - as is the sorrel on top which can be substituted for any other leaf or herb you have available.

Recipe: Swede Rostis with Wild Garlic, Kale & Mint Tzatziki

Serves 4 as a breakfast / brunch (makes approx 12 small rostis / 3 rostis per person) or serves 2 as a main

Ingredients:

For the rostis

  • 300g swede, washed & grated

  • 1 onion, finely chopped

  • 1 tsp cumin seeds

  • 2 tsp wholegrain mustard

  • 1 tbsp olive oil, plus more for frying

  • 1 tbsp tamari (or soy) sauce

  • 1 tbsp flour (can use gluten free if required)

  • Cornish Sea Salt & cracked pepper

For the tzatziki

  • 200g yogurt (or dairy free alternative)

  • 50g kale, chopped into small pieces

  • Handful wild garlic

  • 2 sprigs mint

  • Splash of olive oil

  • Cornish sea salt

Optional, to garnish

  • Small handful sorrel leaves

  • Finely chopped fresh chilli

Method:

  1. Heat oven to 180C.

  2. Prepare the rostis: grate the swede and place in a mixing bowl along with the finely chopped onion. Add the rest of the rosti ingredients and stir so well combined then set aside.

  3. Spread out the finely chopped kale on a baking tray, drizzle over olive oil, sprinkle with salt, give the tray a shake then place in the oven for approx 5 minutes so kale turns a vibrant green then just starts to brown. Remove tray from oven and kale set aside to cool. Turn the oven right down so set at warming temperature and place the baking tray back inside.

  4. Finely chop the wild garlic and mint, and add to a bowl along with the yogurt and cooled kale. Add a glug of olive oil and a generous pinch of salt, mix well.

  5. Place a large glug of oil in a frying pan and warm at a medium heat.

  6. While oil is warming, bring the bowl with the rosti mixture beside the frying pan and use a desert spoon to take a spoonful in the palm of your hands, squeeze it together to create a ball then flatten between your palms. Place in frying pan then repeat, leaving space to flip each rosti with a spatula. Depending upon the size of your saucepan you will likely cook the rostis in 2 to 3 batches.

  7. Cook each rosti for approx 3 - 5 minutes each side, until turning dark golden in colour. Flip with a spatula when one side is cooked and repeat other side. When the first batch are cooked, place them on the baking tray and put them back in the oven to stay warm until all are ready.

  8. When final batch are cooked, serve rostis on plates with a dollop of tzatziki and garnish with fresh sorrel leaves

In Botelet, Breakfast & Beyond, Cornwall, Food, Recipe, Seasonal eating, Sustainable living Tags Breakfast, Breakfast & beyond, seasonal eating, seasonal cooking, sustainable living, Botelet, Fruutbox, Tia Tamblyn, Recipe
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Recipe: Spring Smoothie #2

April 13, 2021 Tia Tamblyn
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There are endless iterations of seasonal smoothies - packed with fresh veggies and fruits that are available locally according to the time of year. In early spring there are few fresh fruits available in the UK, so I use frozen berries as a base, then add in fresh veg along with a range of other ingredients to provide a balanced, nutritional breakfast.

Use this recipe as a guide - the quantities of veg can easily be adapted, these are just the ratios that I used - and swap in fresh or store cupboard items that you have available or need using up. I love to top my smoothies with muesli or granola for a bit of extra crunch. Enjoy!

Recipe: Spring Smoothie #2

Serves 2

Ingredients:

  • 100g frozen berries (I use UK grown, organic if possible)

  • 100ml water

  • 30g (approx 1 small stalk) rhubarb, washed & chopped

  • 40g beetroot, washed & chopped

  • 20g cabbage, chopped

  • 20g kale (including stalks), chopped

  • 20g purple sprouting broccoli (including leaves & stalks), chopped

  • 20g oats

  • 100g yogurt (or dairy-free alternative)

  • 200ml almond milk (or dairy milk)

  • Small nub fresh ginger

  • 40g nuts - any single type, or mixed

  • 20g seeds - any single type, or mixed. I used pumpkin, sunflower & linseed

  • 10g (small handful) raisins or other dried fruit

  • 1 tbsp ground flaxseed

  • 1 tbsp tahini

  • Optional, to serve: handful of edible spring flowers eg gorse, forget-me-knot, chickweed; fresh fruit; muesli or granola to top

Method:

  1. Prepare the vegetables by washing and cutting into small pieces

  2. Place all ingredients in a blender and whizz up until smooth

  3. Serve with optional toppings such as muesli, fresh fruits and edible flowers

In Botelet, Botelet Breakfast Club, Breakfast & Beyond, Cornwall, Food, Recipe, Seasonal eating, Sustainable living Tags Breakfast, Breakfast & Beyond, Smoothie bowl, Spring recipe, Botelet, Seasonal eating, Sustainable living, Recipe, Plant based
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Recipe: Classic Porridge

March 17, 2021 Tia Tamblyn
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Does porridge even need a recipe? I’m not sure! But I’m often asked how I make mine, so here’s a very short recipe below. The basic principle I use is that I begin by filling a cup with porridge oats, then fill the same cup firstly with water, then again with milk (or dairy free version) so there ends up being twice the quantity of liquid to oats.

Recipe - Simple Porridge

Serves 2

Ingredients:

  • 110g porridge oats

  • 250ml water

  • 250ml milk (or dairy free alternative)

Optional toppings: drizzle of honey (or maple syrup), scatter of toasted seeds, compote, yogurt, edible flower

Method:

1. Place the oats, water and milk in a saucepan over a low heat.

2. Cook for approx 6 minutes, stirring regularly, until liquid has been absorbed and oats have softened.

3. Serve in bowls with your favourite seasonal toppings.

In Botelet, Botelet Breakfast Club, Breakfast & Beyond, Cornwall, Food, Recipe Tags Porridge, Recipe, Botelet, Breakfast, Breakfast & Beyond, Simple living, Summary 1
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Spring Recipe: Beetroot Baked Beans with Wild Garlic

March 17, 2021 Tia Tamblyn
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This Springtime version of baked beans uses beetroot to add flavour, texture and a vibrant pop of colour, which is set against the green hues of the wild garlic. We love to eat this on toast as well as topping pasta or rice, it’s incredibly versatile. You can swap in the beans to use up what you have in your store cupboard, or use dried beans soaked overnight before cooking.

Recipe: Beetroot Baked Beans with Wild Garlic

Serves 6 - 8

Ingredients:

  • 2 tbsp rapeseed (or alternative) oil

  • 1 onions, peeled and finely chopped

  • 1 leek, washed and finely chopped, including leaves

  • 1 carrot, washed and finely chopped

  • 250g (approx 2) beetroot, washed

  • 200ml reserved beetroot water after beets have cooked (or top up with boiled water if you don’t have 200ml left over)

  • 1 vegetable stock cube

  • Large handful wild garlic, washed

  • 1 tin chopped tomatoes

  • 1 tbsp tamari (or soy) sauce

  • 1/2 tbsp balsamic vinegar

  • 2 bay leaves

  • 1 tsp sweet smoked paprika

  • 3 cloves

  • 1 tbsp local honey (or maple syrup for vegan version)

  • 2 x 400g tins beans (I used a combination of black and cannelloni beans)

  • Sea salt & cracked pepper

  • (Optional) Bread to serve, I used toasted rye bread from Baker Tom’s

Method:

  1. Finely chop the onion, leek and carrot.

  2. Wash and remove the hard ends of the beetroot then chop into small bite-size pieces.

  3. Heat the oil in a large saucepan, add the chopped onion, leek and carrot and cook for approx 10 minutes until softening and turning golden in colour.

  4. Place the beetroot pieces in a separate saucepan, cover generously with water, bring to the boil and simmer for approx 20 - 25 minutes until beginning to soften but still with some shape and bite to them. When finished cooking, drain into a bowl, reserving the liquid, then set aside.

  5. When the onion, leek and carrot have finished sautéing, add the tinned tomatoes, 200ml of reserved beetroot water from cooking (top up to 200ml using boiled water if you don’t have enough), tamari , balsamic, bay leaves, paprika, honey and season with salt and pepper.

  6. Roughly chop half of the wild garlic (reserve the rest for garnish) and add in, stir well to combine.

  7. Bring the mixture in the saucepan to the boil then reduce heat and simmer without a lid on for approx 20 minutes until thickened and reduced down a little.

  8. Take the pan off the heat, remove the bay leaves and use a stick blender to whizz up the mixture until it achieves a thick soupy texture.

  9. Taste a little, and adjust seasoning if required.

  10. Return the pan to a slow heat, drain the beans and add them in along with the beetroot pieces. Simmer for 10 minutes until everything is warm and well combined.

  11. If serving on toast, pop the toast in just before the beans have finished cooking.

  12. Serve topped with the remaining leaves of wild garlic along with a drizzle of olive oil and cracked pepper.

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In Botelet, Botelet Breakfast Club, Breakfast & Beyond, Cornwall, Food, Recipe, Seasonal eating Tags Breakfast, Breakfast & Beyond, Spring recipe, beetroot baked beans, wild garlic, Botelet, Summary 1
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Recipe: Lemon & Lime Marmalade (Sugar Free)

March 17, 2021 Tia Tamblyn
Lemon Lime Marmalade Tia Tamblyn

I love the tangy flavours of marmalade, but don’t eat it as often as I might as I end up feel a bit sugared-out - and I tend to get a bit militant about how much the kids consume. However the arrival of some beautiful Cornish-grown lemons and limes via our Fruutbox delivery got me thinking about how to create a version that not only doesn’t use refined sugar, but replaces the sweetener with locally-sourced honey, and at a much reduced ratio that the traditional 50 / 50 fruit / sugar weight. So here’s the recipe, I hope you enjoy it. So far we’ve spread it on toast, used it as the filling for an almond flour-based tart and as a compote alongside yoghurt. It keeps in the fridge for about a week .. I’d love to know your thoughts.

Recipe: Lemon & Lime Marmalade (refined sugar free)

Makes 2 medium size jars

Ingredients:

  • 500g lemons & limes (in whatever ratio you like, or just use lemons or limes)

  • 300ml water

  • 150g local honey

  • 1 tsp ground ginger

  • 2 tbsp chia seeds

Method:

Note - prepare the marmalade by cutting the fruit and soaking overnight, then finish the recipe the next day.

  1. Wash and dry the lemons and limes. Remove the hard ends, then slice into thin circles, removing pips and reserving juice as you cut them. Cut any larger slices into halves or quarters. Finely chop the rind at each end into small pieces. Place sliced lemons and limes along with any juice from cutting into a large bowl. Add the water, pop a lid or plate on top of the bowl and place in the fridge or a cool area overnight.

  2. The following day, transfer the lemon and lime slices along with the water to a saucepan along with 1 tsp ground ginger. Bring to the boil then simmer for 30 minutes until the fruit has softened.

  3. While the fruit is simmering, sterilise your jars.

  4. After 30 minutes of simmering, add the honey to the pan, stir until melted and well combined then remove from heat.

  5. Add the chia seeds and stir well then leave to cool, during this time the chia seeds will absorb the moisture and the marmalade will thicken.

  6. When cool, pour into jars. Store in the fridge.

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In Botelet, Seasonal eating, Recipe, Cornwall, Breakfast & Beyond, Botelet Breakfast Club Tags breakfast, Breakfast & Beyond, Botelet, Tia Tamblyn, Podcast, Cornwall, Lemon Marmalade, Marmalade, Sugar free, Summary 1
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Recipe: Blackcurrant jam (sugar free)

February 25, 2021 Tia Tamblyn

I made this jam in December with some frozen blackcurrants picked from my Mum’s garden in Lostwithiel during late summer. They are a treat to come to once the rush of summer berries has ebbed away. I wanted to make it processed-sugar free; balancing that with the tartness of blackcurrants makes for an interesting challenge, the bass notes of the bay leaf work to mellow the tangy top-note flavours. The kids step in as very handy taste-testers here - brutally honest and inclined towards the sweet! They’ve given it the thumbs up and have been spreading it thick on fresh baked bread.

Without the sugar, the jam won’t last as long - keep your jar in the fridge and use within approx five days.

Recipe: Blackcurrant jam (processed sugar free)

Makes 1 small jar

Ingredients:

  • 300g blackcurrants, fresh or frozen

  • 3 tbsp local honey

  • 1 tsp cinnamon

  • Few shavings fresh ginger

  • 2 bay leaves

  • 1 1/2 tbsp chia seeds

  • 3 tsp vanilla extract

Method:

1. Sterilise your jar in preparation for making the jam.

2. Place the blackcurrants, honey, cinnamon, ginger and bay leaf in a saucepan along with a splash of water. Simmer for approximately 8 minutes until blackcurrants have softened but there some are still holding their shape.

3. Remove saucepan from heat. Add in chia seeds and vanilla extract, stir to combine then allow to cool.

4. When cool remove the bay leaves then pour the jam into the jar.

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In Botelet, Breakfast & Beyond, Recipe, Seasonal eating Tags recipe, blackcurrant jam, blackcurrant, seasonal eating, Botelet, Breakfast, Podcast, Breakfast & Beyond, Cornwall, Summary 1
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Recipe: Classic Granola

February 25, 2021 Tia Tamblyn

Tia’s granola, image by Ali Green

Granola is a staple at Botelet breakfast tables - always one of the options on the Breakfast Club menu, and every Sunday it’s our special family breakfast; the children take it in turns each week to make granola with me on Saturday, ready to enjoy the next morning.

This recipe is an adaptation of my mother-in-law Barbara’s recipe that used to be served to B&B guests. Each week when I make it with the children we change things up a bit - add a few spices such as cinnamon or ginger; swap in nuts and seeds according to what’s in the larder and the kids’ personal favourites; grate in some orange peel before cooking for a winter citrus flavour. Feel free to adapt according to your own preferences and store cupboard availability - I love the concept of recipes that grow and evolve as they are shared.

Recipe: Tia’s Granola

Makes approx 10 servings

Ingredients:

  • 450g rolled oats

  • 200g almonds, roughly chopped (or alternative nut)

  • 200g cashews, left whole (or alternative nut)

  • 100g flaked coconut

  • 120g seeds eg sunflower, pumpkin, sesame

  • 100ml rapeseed oil (or alternative oil eg sunflower or olive)

  • 300g local clear honey

  • 1 tbsp coconut oil

  • 180g raisins

Method:

1. Heat oven to 120C.

2. In a large bowl combine the oats, nuts, seeds and flaked coconut.

3. Warm the honey, rapeseed oil and coconut oil in a saucepan until melted together.

4. Pour the saucepan of honey and oil into the bowl of dry ingredients. Mix together well.

5. Spoon the mixture into two baking trays, spreading out across the trays. Place trays in the oven.

6. Cook for approx 1 hour 15 minutes, taking the trays out of the oven every 15 minutes to give them a good stir around. Remove from oven when colour turns golden - be careful to remove before burning.

7. Distribute the raisins evenly between both trays, stir to combine and leave to cool.

In Botelet, Botelet Breakfast Club, Breakfast & Beyond, Food, Recipe, Seasonal eating Tags Recipe, granola, breakfast, Breakfast & Beyond, Botelet Breakfast Club, Summary 1
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What we wear: A Story of Sustainability

December 27, 2020 Tia Tamblyn
Conversations on sustainable clothing over breakfast with Harri of Marazul Clothing

Conversations on sustainable clothing over breakfast with Harri of Marazul Clothing

It’s been a year since I bought any new clothes.  Like many of us, I’ve been waking up to the impact my buying habits have on people and the planet.  As someone who has always bought a significant proportion of my clothes second hand, I thought the footprint of my clothes purchases wouldn’t be too harmful.  Inspired by the growing community of people opting out of buying new, I decided to challenge myself to a year of No New Clothes.  Easy, I thought.  I wonder if I’d normally buy anything new in a year anyway?

As project No New Clothes began, I had a cull of my wardrobe, charity-shopping a huge number of items that I was clearly not going to wear any more (think miniskirts from my teens … I recently turned 40 …).  This paring back in itself felt reliving, reducing the array of choice which can overwhelm, and lead us to what feels like a ‘simpler’ option of buying new.  

As the year progressed, I realised that although I like to think my wardrobe hinges around a few ‘sustainable’ items of clothing, the reality is that there is a lot of other clutter, purchases made quickly, cheaply and without much consideration to the production processes behind them - a cheap blue t-shirt to go with an expensive pair of jeans; cheap tights to accompany a beautiful hand-made skirt.  Fast ‘fringe’ pieces to accompany the ‘sustainable’ staple.  

It felt as though the lines between my perception of ‘need’ and ‘want’ had blurred, and that I had a blind spot in terms of how I assessed the social and environmental impacts of my purchases: as long as I buy plenty of second hand or ‘sustainable’ clothing, surely it doesn’t matter if I throw in a few more quick and easy fast fashion items?

The journey of the past year has taught me a lot, not least that the reality of my buying habits don’t neatly match up to my perception of them.  It took for me to stop buying new completely, to sit back and observe, before I woke up to the reality of how I buy clothes; a habit that I want to change.

So what’s the problem with fast fashion?  Let’s pause for a moment to consider these pretty startling statistics:

  • The fashion industry is the second-largest polluter in the world, after the oil industry

  • Nearly 70 million barrels of oil are used each year to make the world’s polyester fibre, which is now the most commonly used fibre in our clothing. It takes more than 200 years to decompose

  • The average consumer bought 60% more clothes in 2014 than in 2000, but kept each garment for half as long

  • Garment workers tend to earn 1-3% of the retail cost of an item of clothing

I’m sure many of us have a gnawing sense that the gloss and sheen of the clothes we buy bears little resemblance to the reality of how fast fashion works (despite the best efforts of marketing campaigns), but reading more into the actualities of the fashion industry has left me feeling pretty cold.  How have we created a culture in which we can become so detached from the stories behind the clothes we wear?  Where we are able to persuade ourselves it can’t really be that bad, especially with infrequent (or in my case, far more frequent than I realised) fast fashion purchases?  

The ease with which we can make a purchase - a quick click on a website - and the excessively low costs of fast fashion mean we are able to avert our eyes from the reality of the costs behind our purchases.  We don’t need to research, weigh up and consider for an item of clothing that might cost less than the sandwich we have for lunch.  We can forget about the human and environmental stories behind the clothes, just as we justify our purchases on the basis that if we don’t get much wear out of the item it doesn’t really matter because it was so cheap.

And yet, it does.

One more statistic ..

  • Roughly 350,000 tonnes of clothes go into landfill each year in the UK alone, worth an estimated value of £140 million

It’s clear that the state of the fast fashion industry, fuelled by multinational powerhouse companies, is pretty appaulling, but what signs are there of positive change?

An ExoTextile survey from the summer found that “50% of UK consumers want sustainability in fashion” and that more than a third of women want to cut down on the amount of clothes they buy.  The survey references C-19 lockdown as invoking a greater interest in the provenance of what we buy, extending beyond what we eat to other lifestyle choices including what we wear.  

This inclination to peel back the layers of the clothing industry and take a closer look at the impact clothing purchases have on the planet is what led me to Marazul, a Cornwall-based company that aim to make the production of clothing a positive process.

Over breakfast in the farmhouse here at Botelet, I was lucky enough to hear the story of how Harri Baylis founded Marazul, and has continued to shape this small scale independent company with values of sustainability at its heart.

Marazul evolved out of an initial jumpsuit design that Harri dreamt up whilst travelling in India, scribbled down on paper and created with a local tailor, carefully working together to choose the fabric and refine the functional yet femine design.  At the time, the intention was solely to produce a simple, practical jumpsuit - big pockets, easy on and off, space for the body to breathe in a hot country - suitable for travelling.  Harri found that she was asked regularly about the jumpsuit by fellow travellers curious to know where to buy one, but at this stage it was still a personal project.

From India, Harri returned to New York but soon made the decision to leave the intensity of city life for a more laid-back lifestyle in Central America.  Whilst living in Costa Rica, Harri continued to be asked about the jumpsuit, and gradually the idea of creating clothes to sell began to take shape.

From the outset, Harri wanted to make clothes with a sustainable soul.  The original jumpsuit was steeped in stories - from the women who hand-dyed the fabric, to the tailor who helped bring the design to life.  Continuing the narritive, making sure that these stories were heard and valued within the pieces, was crucial.  Although she had never worked in fashion before, Harri comments that she had “always been obsessed with fabric, texture, shapes and how they work on people”.  This desire to design, in tandem with a consciousness about the environmental and social impacts of her business, led Harri to create her own template for producing sustainable clothing.

Having relocated from Costa Rica to Cornwall, the first pieces Harri created through her new Marazul label were linen jumpsuits; but rather than rushing to churn them out and begin selling she decided to take her time, reflecting on how to maximise the sustainability of each stage of the process.  “If you want to create something organic, then you have to create it authentically, you can’t force it on the world.”

Harri wanted Marazul clothes to be made to last, using robust fabrics and stitching techniques.  The signature design - functional, with a feminine edge - reflects a timeless aesthetic which makes the jumpsuit just as suited to wearing at the beach, dressed up for evening occasions or simply digging the vegetable patch.  This versitility increases opportunities for use, in contrast to clothes that might sit in the wardrobe almost untouched except for rare outings.  The intention was for the jumpsuits to be used, to be worth making, and worth investing in.

In terms of production, Harri was committed to only using natural fabrics and dyes, with no plastics or chemicals.  She travelled to Bali and found an eight woman production house whose values aligned with her own.  “I’ve been very lucky with how the designs are interpreted and made” she comments, explaining that Marazul clothes are all hand-made using linen, hemp or cotton canvas, and hand-dyed.  

The process of creating a Marazul piece begins with a sketch, the detail and measurements are worked up then sent over to Bali.  Even at this stage, Harri is mindful of minimising waste, acknowledging that if her designs don’t ‘work’ as she envisaged, it’s a costly and wasteful process - financially and environmentally - so a lot of time goes into getting the detail right. 

This careful, considered approach to the production of Marazul clothes contrasts sharply with fast fashion in which garments are churned out at top speed to meet the latest trends, with little value placed on longevity or the environmental and social impacts.  Fast fashion embraces a business model in which success is measured in terms of how much is produced and sold, and how quickly.  ‘Made fast’ rather than ‘made to last’ has costs, even if not to the decision-makers in the boardroom. 

Harri purposefully orders Marazul clothes in small quantities with the intention of creating a cycle of selling out, restocking and selling out again, to guard against over-ordering.  “I can’t stand the thought of unsold stock” she comments; a significant counterpoint in company values to the 2018 revelation that Burberry had burned £30m worth of unsold stock.  

The Marazul approach also leaves space for customisation of garments; Harri welcomes conversations with customers about her clothes, some of which lead to design alternations which in turn increases their wearability, longevity and value.  If someone is going to invest in a Marazul piece, Harri wants it to be with them for life. 

Clearly there is a major difference between running a small, independent clothing label as opposed to a multinational company.  Yet both ultimately make choices about how they manage the same processes - design, textile acquistion, dyeing, tailoring, transportation, marketing, sales, packaging.  Although the scale may be staggeringly different, arguably the bigger the company the greater the opportunity to slice off just a bit of the profit and reinvest it back into improving the social and environmental footprint.  

The principles behind the way companies like Marazul operate can surely offer tangible examples of how clothes can be made more sustainability, even if issues of scaleability come into play.  The essence of a more sustainable approach seems to be a commitment to reflecting on the social and environmental dimensions of each stage of the process.  This neccessarily involves slowing down the pace and searching out the stories which reveal the real impacts of creating the clothes we wear.

And this is where we come in.  Because if we are prepared to buy fast fashion, then fast fashion will be created for us.  If we want cheap, plentiful clothing - in such vast quantities that we lose track of what we have, buy items that are worn once or twice (or let’s be honest, sometimes never) - then it seems that the world will continue making this for us.  But just as greater international regulation of the fashion multinationals can help limit the detrimental impacts of clothing production, so we need to take responsibility for our choices regarding how much and what we buy.

Harri notes that during lockdown there was a surge of interest in Marazul, fuelled by an increasing desire to embrace values of sustainability in what we wear.  “People are becoming more mindful of their buying choices.  They want to know the story.  You invest in being part of that story.”

Alongside global initiatives aimed at holding fast fashion brands to account - such as the Fashion Transparency Index - social media, for all it’s potential for negativity and to fuel fast fashion, is also awash with examples of positives stories; individuals, companies and collectives that are choosing to reject fast fashion, unearth the stories behind what we wear, and celebrate the second hand, the repurposed, the sustainabily made.  

The concept of community these days is fluid, no longer simply rooted in georgraphy, but also representing the collective interests and values of disparate individuals and groups.  Through digital as well as in-person communities we are able to listen, learn and share.   From the uniform sale at our local primary school, to clothes-swap evenings with friends, blogs and yes social media posts that have led me to companies such as Marazul, I for one have been inspired to change the way I buy and wear clothes as a consequence of those connections.  

Through our communities, we have the opportunity to understand how our clothes are made, opening our eyes where for so long the reality has been out of sight.  We can cultivate interest in the sustainability of what we buy, giving a leg-up to smaller brands such as Marazul, and create space for individually small yet collectively powerful voices to be heard by bigger companies.  We can reflect upon and re-shape our values, and how they interplay with our actions.  We can pay attention to the stories behind what we wear.  Yes, stories can be manufactured, but via community we have the chance to dig deeper, to call out, to demand transparency and to celebrate initiatives that are founded upon compassion and respect for people and the planet.

For Harri, it has been heartening to see the sense of community that has grown around the design, production and ethics of the clothing she creates.  “We have been used to a 2D approach to clothes and that is not where we need to be.  We need to go 3D, we need the full story.”  

It seems to me that the essence of buying clothes more sustainably lies in taking the time to research, enquire, and remember that our choices as a consumer represent part of that story; it doesn’t end with us.  How we wear our clothes (do we need a vast wardrobe, or keep it smaller and embrace the repititions, mixing up and repurposing of what we own?), how we wash our clothes and pass them on - these too form part of the story of how ‘sustainable’ an item of clothing ultimately becomes.

As we finish breakfast I ask Harri her aspirations for the future of Marazul.  “I want to continue creating beautiful clothes, with a small footprint, that people want to wear.  And to work with more brands to create uniforms - reducing the wastefulness around what we wear for work.”

Which leads me to consider, now that my year of No New Clothes is up, where do I go from here?  I’m surprised to feel reluctance rather than a rush to buy new.  Putting the brakes on has been more revealing than I anticipated.  As an ‘all or nothing’ kind of person, I find it easier to stick to a clear set of (even self-imposed) rules; the idea of any type of purchase being available to me now feels overwhelming.  Yet perhaps I can harness that trepidation and make the choice to only buy new when ‘sustainable’, try to have greater awareness of ‘want’ vs ‘need’, and not lose sight of the vast array of options that I’m lucky already exist within my wardrobe.  

There is no specific blueprint for what makes clothing ‘sustainable’, but enquiring about the fabrics and dyeing processes, who makes the clothes and their workplace conditions, how minority groups are represented, the transportation and packaging choices that are made, whether clothes are made to last (and if they actually do), and considering their versatility - these are the questions that I want to underpin my choices with the clothes I buy. 

Yes, sustainable clothing costs more than fast fashion, and the expense of an item is not necessarily indicative of sustainable credentials; we need to delve deeper, seek out the stories, slow ourselves up; which, let’s be honest, needs to happen if we want to see an end to the devastating impacts of fast fashion.  Buying less and buying second hand can help to free up the option of investing in sustainable clothing when we do choose to buy new.  Not forgetting that the most sustainable item of clothing is the one we already own.

With no sense of urgency, I think the first new clothes I buy will be an update to my threadbare undie department which hasn’t had an easy ‘second hand’ fix during the past year.  I’m going to check out the small fairtrade company that Harri recommends, Pico.  Considered clothing, inspired by community - I’m going to make this the next chapter of my story.

Wearing a Marazul jumpsuit

Wearing a Marazul jumpsuit


A short-form version of this article is published in ENA Magazine Issue 2

Images by Richard Tamblyn


Links

www.sustainyourstyle.org/old-environmental-impacts

https://thegreenhubonline.com/2018/01/16/20-facts-about-the-fast-fashion-industry-that-will-shock-you/

www.wri.org/blog/2019/01/numbers-economic-social-and-environmental-impacts-fast-fashion

www.labourbehindthelabel.org/campaigns/living-wage

https://thegreenhubonline.com/2018/01/16/20-facts-about-the-fast-fashion-industry-that-will-shock-you/

www.ecotextile.com/2020081026509/fashion-retail-news/consumers-want-sustainability-post-covid-20.html

www.bbc.co.uk/news/world-44968561

www.fashionrevolution.org/about/transparency/


In Breakfast & Beyond, Sustainable living Tags Sustainable clothing, sustainable living, Marazul, Tia Tamblyn, Breakfast & Beyond, ENA, Summary 2
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The Art of Storage: A story of sustainable eating

November 30, 2020 Tia Tamblyn
Boconnoc apples the art of storage Tia Tamblyn Drift

This article is published in Drift Magazine Volume No 8

Words by Tia Tamblyn I Images by John Hersey

Late autumn - that moment in the year when the abundance of garden produce begins its gradual decline; as the last apples hang on tight to gnarly orchard branches, courgettes give way to plump marrows, and brassicas proudly display their vitality as summer plants diminish.

Just as each year the growing season peaks reliably in early autumn before light fades and temperatures drop, so the customs that surround the season stretch back in time.  Harvest festivals, marking the moment when the last of the crop has been brought in, are part of our cultural heritage; church-based festivities are said to have originated here in Cornwall, in Morwenstow, in 1843.  Autumn harvest is still celebrated within many communities today, and indeed there continue to be growers across the country whose hard work reaches a crescendo at this time of year.  Yet with relatively few of us directly involved with growing food, or deeply connected to the local produce that is available to us, what resonance does harvest-time have for us today?

Before it became the norm to airfreight over apples from South Africa in February and green beans from Kenya in November, what might eating patterns have looked like reaching forward from harvest-time, as we transitioned into the quieter growing period of winter and early spring?  How did we extend the season’s offerings to have access to varied taste and nutrition through the sparser months?

Techniques such as salting, drying, pickling and smoking can be traced back thousands of years (predating somewhat the chest freezer ..) enabling food to be preserved for safe and nutritious consumption weeks or months after harvest.  There has been a resurgence of interest in artisan skills for food preservation, and in particular the health benefits of consuming fermented produce are widely shared.  However, another ancient technique for extending the autumn harvest seems to be less discussed yet is deceptively simple, and relevant for all of us: storage. 

We practice storage techniques the moment we bring fresh food into our homes - from the garden, supermarket or farmers market - but often with the intention of making it last just a few days, until the next shopping trip.  Before we had such readily available, year-round access to food, storage would have been a central part of the harvest process.  Hard fruits such as apples and pears, and vegetables including potatoes, onions, turnips and parsnips were grown here in Cornwall for their durable qualities - able to be left in the ground until ready to pull, or harvested and stored, especially in colder periods or if the soil became particularly saturated. 

By harnessing specific storage techniques much autumn produce has the potential to last, retaining a good proportion of its nutritional value, through the sparser growing seasons; meaning less wasted food, more support for local growers, and significantly lower environmental footprint of the plants that make up our winter diet.  We have got used to the crisp bite of a well-travelled apple in winter, but have we considered exchanging this for the mellow flavours of one that has been locally grown and stored?  If we are serious about supporting local and eating with the seasons - including through winter - we could revisit the ancient art of storage: so simple, yet seems to have become obscured in a fog of freight fumes. 

Reconnecting with age-old storage techniques is exactly what many people are doing, including our neighbours at Boconnoc Estate, just along the lanes from us in South East Cornwall.  Plans are evolving to renovate the old storage barns and recommence using them for over-wintering garden produce.

Clare Fortescue, who runs the historic family estate along with her mother Elizabeth and sister Sarah, says “The market garden at Boconnoc was thriving prior to the 1970s.  I have heard stories passed down through generations of gardeners about the team that worked in the space, the incredible produce that was grown, and the shops that used to take it locally; it has always been the dream to one day bring it back to life.”

Lockdown served as a catalyst at Boconnoc, as it did for many of us, to revisit opportunities for embracing local, seasonal eating.  Clare comments, “Covid has given us the time to really think about how essential local food is, the importance of growing what we need, to store it and use it throughout the winter.  Without thought we all tend to go to the shop, so it is very inspiring hearing from Stuart [Robertson, Boconnoc’s gardener] about what they used to do through winter.”  

The estate’s market garden was turned into a dairy in the 1970’s, reflecting the trend towards milk-based produce.  The scale of the fruit and vegetables being grown reduced considerably and the old storage barns became disused.  Clare explains that her late father Anthony was keen to revive the market garden and restored the old potting sheds eight years ago in preparation.

In recent years, the kitchen garden at Boconnoc has provided food for events such as weddings, however during lockdown Clare initiated a quick transition, creating produce boxes for tenants living on the estate, for holiday guests as letting accommodation opened up in July, then for local café The Duchy of Cornwall as the growing season developed and with it the quantity of food.  

Plans are now afoot to develop the produce garden to become fully organic, embracing principles of regenerative growing, with the intention of being able to again supply fresh food within the locality.  Re-visiting historic techniques to be able to store food harvested in autumn is part of the vision.

Whilst researching the history of produce storage at Boconnoc alongside Clare, we are referred to extracts from The Gardener’s Assistant (1878).  The chapter on Garden Structures includes how to construct storage buildings, along with detailed techniques on how to store garden-grown produce.  Going back in time, storage is seen as a natural extension of the growing process.  

When I visit Boconnoc, there are already apples, onions and squash that have been brought in, some already boxed for winter and some waiting to be sorted.  This year is about beginning the journey, testing out techniques and learning in order to increase the storage capacity for next year.  Clare says, “We are using potting sheds near the kitchen garden this year as a trial run.  For future years the dream would be storing as much as possible and potentially selling through veg boxes to guests or in local shops.  Going forward we would love to host volunteer holidays where guests can come and get involved with activities like apple picking and storing, so people can start to experience more of the ways in which these things happened in the past.”

There is an art to storing fresh produce in order that it survives weeks or months in a consumable and nourishing condition - and the same principles can be applied to our weekly fresh produce at home, just as to a larger-scale projects like Boconnoc.  How often are we buying in new veg just as we’re extracating a limp and slightly moulding courgette from the back of the vegetable rack?

The rather shocking statistic that food makes up 70% of the UK’s household waste, with most of this consisting of fresh produce such as fruit and vegetables, suggests putting in place simple storage techniques could make a real difference to the environmental impact of how we eat.

Contemporary assistance from fridges and freezers clearly makes a huge contribution to the longevity of our fresh produce, but how can we extend the life of plant-based food whilst minimising the use of electric-powered appliances - especially during autumn when we may have an excess of garden produce, or could support a local grower and buy their autumn bounty?

The detail of storage techniques for larger-scale projects is beyond the scope of this article, but the following principles apply equally within domestic settings:

•   Keep fresh produce such as root veg and hard fruits in dark, well ventilated spaces, ideally off the floor - a larder or cupboard can work well or even a basement or attic.

•   Keep the temperature as constant as possible, cool but above freezing.  

•   Use a rack to increase ventilation, try not to pile produce on top of each other.

•   Check produce regularly and prioritise use of any with signs of spoiling, removing immediately from the storage space.

•   Place cut herbs in a jar of water, out of the fridge.

•   Prioritise fridge space for leafy greens.

For those with access to bulk storage space:

•   Fresh produce should be picked and stored when mature, dry with soil brushed off, in good condition (without bruises or nicks), and any leafy tops removed.

•   Crates or low-sided cardboard boxes can be used to allow ventilation.  Produce should be checked regularly, removing any showings signs of rot.  Specific storage techniques depend upon the plant - from hanging garlic and onions in the open air, to individually wrapping apples in newspaper, or creating a clamp for root crops.

The work taking place at Boconnoc to begin over-wintering garden produce reflects an exciting shift that is happening more broadly in society right now, a desire to move towards more sustainable eating.  The conversation around provenance is not new yet has gained traction, especially since lockdown.  Can we extend this beyond what we buy to how we take care of our food?

There’s no doubt that we need to continue questioning what and how we eat if we are to improve the environmental impacts of feeding the planet, regenerating the soil alongside nourishing human health.  Often, the solutions involve a combination of looking back to learn from history, then integrating techniques into contemporary living.  Is there scope for storage of local produce to form a greater part of this?  

There are options available to all of us, according to our individual resources, regarding how we store our food to maximise longevity, increase our consumption of locally-grown produce, and minimise food waste; we need to act at the individual as well as the community level.  I am inspired by the steps being taken at Boconnoc as they trial storage techniques.  There’s no doubt that it’s a journey, with much to learn along the way.  But that intention, to utilise our facilities to make the food we eat more sustainable, is one we can all embrace.  Perhaps in the coming years, harvest-time will again come to resonate for many more of us.  That would, I believe, be worth celebrating.

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In Seasonal eating, Sustainable living, Breakfast & Beyond, Drift, Cornwall Tags Art of storage, sustainable living, sustainable eating, apples, Autumn, Harvest, Boconnoc, Drift, Tia Tamblyn, Summary 3
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