On a very wet Tuesday morning in July I went to visit Ardross Farm, as I shall be writing recipes for their shop. I went along to see how they grow their seasonal vegetables and pick some for myself, which I turned into the recipes below.
I was greeted by Nikki, the daughter of the farm, and introduced to Andrew, the grower who showed me around the rainy fields of hand sown and hand planted vegetables.
Ardross Farm is situated in the picturesque East Neuk of Fife, it’s a heaven for unspoilt beaches and abundant in secluded fishing villages. Originally rearing beef cattle, the farm opened their doors to the public, in an attempt to supply the surrounding community with locally produced meat. The demand for local produce proved to be greatly sought after, so the family expanded their business and began growing and supplying vegetables, herbs and fruit.
Although not certified organic, the farm is a traditionally managed farm, using non invasive farming techniques and minimal spraying. The ever so slightly wonky lines of the many hand transplanted leeks was a give away, and the few native weeds peeping up between the beetroot rows also told tales of the farm being a ‘hand managed’ farm, rather than an industrialised supermarket franchise. This all adds real value to the food for me, as it shows that the growers on the farm truly are involved and working with nature, not against it.
I was given free choice of the many vegetables on the farm, and so I chose the prettiest, most macabre looking vegetable, namely the Kohlrabi. 
A flashy looking vegetable, with bright purple roots and fresh green tops, it will definitely catch your eye at your local farmers market. And here is two things you can do with them:
Kohlrabi Fritters with Heirloom Tomato and Apple Salsa
Serves 2
Fritters
3 small kohlrabi or 250g
2 eggs
1 small red onion
2 tbsp plain flour
a small bunch of tarragon
½ tsp salt
½ tsp pepper
1 tbsp organic olive or sunflower oil, for frying
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Peel the Kohlrabi and discard the green tops, then grate and add to a mixing bowl together with the eggs. Finely chop the red onion and tarragon and add to the bowl together with the flour. Mix all the ingredients well, until combined. Season with salt and pepper. Heat a large flying pan with the oil on medium heat, and using a large spoon scoop a dollop of the fritter mixture onto the pan and carefully press down to make a patty shape. Continue with the remaining mixture. Cook the fritters for 5-6 min on each side, turning once, until they are golden brown. Serve hot with salsa.
Salsa
1 apple
2 small heirloom tomatoes
½ lime, juiced
¼ cucumber, de-seeded
a small bunch of basil leaves
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Wash and chop the apple, cucumber and tomatoes into small cubes. Add to a bowl and squeeze over the lime juice. Tear the basil into small pieces and add to the salsa, mix all the ingredients together, and serve immediately.
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Kohlrabi, Apple Salad with a Lemon Dressing
Serves 2
2 small kohlrabi
1 large apple
a handful of lollo rosso salad leaves
1 tbsp pumpkin seeds
4 basil leaves
For the dressing
½ lemon, juice of
1 tsp honey
2 tbsp olive oil
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Start by making the dressing by adding the ingredients to a small jam jar and shake until well combined.
Wash and core the apple and thinly slice into rounds. Slice the washed kohlrabi into thin rounds and arrange onto a plate with the apple and torn lollo rosso leaves in a layered circle. Sprinkle with the pumpkin seeds and basil leaves, and finish by drizzling over the dressing.
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Camera & Clementine 