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Food Standards Agency advice: Home-grown fresh fruit and vegetables affected by flooding.

If fresh produce that you are growing, either to sell or for your own consumption, is contaminated by floodwater, this is our advice. For fruit and vegetables to be eaten raw: 

• throw away any produce that has come into contact with flood water if it is to be eaten raw such as lettuce or strawberries 
• it’s fine to eat produce that is growing above the water and has not come into contact with flood water such as fruit on trees. 

Fruit or vegetables to be eaten raw and planted after flooding should not be harvested for at least six months after the floodwater has receded. This is to make sure that any harmful germs in the soil from the flood water won’t survive and contaminate the produce. If the growing cycle of the crop is shorter than six months, delay replanting. It’s important to ensure that harvesting does not take place until six months after the floodwater receded. You do not need to delay re-planting if the growing cycle is 6 months or more, or if the fruit and vegetables will be cooked before being eaten. You can eat fruit and vegetables that are going to be cooked, even if they’ve been in contact with flood water. This is because cooking will kill any harmful germs that might be present.  Remember to: 

• wash fruit and veg thoroughly before storing, preparing or cooking them, to reduce the risk of cross-contamination 
• pay attention to removing any visible soil, preferably outside the home 
• always wash your hands before and after handling produce If you need any more information, speak to the environmental health service at your local authority.

BADAS was formed in 1999 and exists to protect the interests of existing and future allotment holders. The Society is open to all and the subscription ( Jan-Dec ) is just £5.00  Members get a discount negotiated by the Society at some suppliers on production of their membership card. We produce a quarterly newsletter, plus email updates of interest to growers , and also have meetings/social events for those members who wish to get together and chat. If you want to join BADAS or renew your membership please email or phone us at 01308 250260 or badashub@outlook.com Our address (for post only) is the Centre for Local Food, Unit 17, St Michael’s Trading Estate, Foundry Lane, Bridport DT6 3RR Please note that if you rent your allotment from Bridport Town Council, you will be offered the opportunity to join BADAS (or renew) when you pay your annual allotment rent. Bridport Council are at 01308 456722 or enquiries@bridport-tc.gov.uk  

FROM PLOT TO PLATE!

This months recipe is:

Peanut & Broccoli Pad-Thai

Prep 10 mins, Cook 20 mins, Serves 4

For the pad thai sauce
6 tbsps crunchy peanut butter
2 tbsps tamarind paste
3 tbsps brown rice syrup (I substituted maple syrup)
4 tbsps soy sauce
3 tbsps fresh lime juice (or lemon juice)

For the tofu and broccoli
450g purple sprouting broccoli
3 garlic cloves – peeled and minced
1.5 cm piece fresh ginger – peeled and grated
2 birds eye chillies – finely chopped (or dried chilli to taste)
225g firm tofu – drained and cut into small cubes
250g rice noodles (or any other noodles)
Rapeseed oil
6 spring onions – finely chopped
Handful of sesame seeds
Sesame oil (for drizzling)
Handful of basil leaves – shredded (optional)
Handful of mint leaves – shredded

First, make the sauce by putting the peanut butter, tamarind paste and syrup in a bowl, then slowly mixing in the soy, lime (or lemon) juice and 4 tablespoons of water.
Top and tail the broccoli and put the florets in a bowl. Chop the stalks and leaves into 1 cm pieces. Put the garlic, ginger, chilli and tofu in little piles within easy reach of the hob.
Cook the noodles according to packet instructions, drain then drizzle with rapeseed oil and toss gently.
In a large non-stick lidded frying pan, heat 2 tablespoons of rapeseed oil on a medium heat, then fry the tofu for 5 minutes, turning every minute until its pale gold. Add the ginger, garlic and chilli and cook for 2 minutes, then add the broccoli stalks and 4 tablespoons water, cover the pan and leave to steam for 2 minutes until the broccoli is tender. Add the broccoli heads, sauce and spring onions (reserve a handful for garnish). Stir to combine, cover again and leave for 2 minutes.
Turn down the heat to a whisper, add the noodles carefully gently mixing them in until coated in sauce, then turn off the heat. Distribute the mix between 4 plates and sprinkle over the sesame seeds, spring onions (or chives). Drizzle with sesame oil and scatter over the herbs. Enjoy!
To download the recipe click here: Download