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Nina Pullman

Nina is editor of Wicked Leeks and a journalist specialising in food sustainability, supply chains and ethical business. She honed her trade at leading trade magazine Fresh Produce Journal, and has written for the Guardian, Huffington Post and The Ecologist. A passionate traveller, she is interested in food as the starting point for discussions about culture, the environment, health, business, politics and beyond.

Posts by Nina Pullman

    • Environment & ethics

    Berries and leafy veg top pesticide list

    Strawberries, spinach and kale have topped an annual ranking of pesticide residues found on non-organic fruit and veg in the US

    By Nina Pullman - 25th March 2019

    0
    • News from the farm

    Cauliflower harvest smashes records

    Organic veg box company Riverford has harvested over 200,000 cauliflowers since the start of the year due to unexpected major glut.

    By Nina Pullman - 21st March 2019

    0
    • Packaging
    • Plastic

    What is home compostable packaging?

    Thanks to the plastic revolution, a raft of new environmentally-friendly materials are being used in packaging. But what does home compostable mean and how does it work?

    By Nina Pullman - 21st March 2019

    1
    • Farming

    Vertical farming 'could improve diets'

    Researchers are investigating the impact of rapidly upscaling vertical farming including whether growing fruit and veg in cities could help improve diets.

    By Nina Pullman - 11th March 2019

    1
    • Growers and suppliers

    The long road to grape success

    Warren Bam talks to Nina Pullman about what it's like to be one of the few non white organic grape growers in South Africa and how his son gave him confidence

    By Nina Pullman - 5th March 2019

    0
    • Organics

    Organic land rises for first time in 10 years

    Steady growth in sales of organic food has started to create change in farming systems as consumers look for ethical diets and a wider sustainability solution.

    By Nina Pullman - 4th March 2019

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Latest posts

    • Eating & drinking

    Let food lift your spirit

    Society these days has too much of a utilitarian approach to food. Too often our efforts at healthy eating reduce food down to a bunch of stats about carbohydrate, protein and fat content. But I'm…

    By Alex Henderson - 26th March 2019

    0
    • Environment & ethics

    Berries and leafy veg top pesticide list

    Strawberries, spinach and kale have topped an annual ranking of pesticide residues found on non-organic fruit and veg in the US

    By Nina Pullman - 25th March 2019

    0
    • Cartoon
    • Ethical business

    Ellis: Responsible capitalism takes off

    Ellis on whether a system that prioritises self-gain and profit can ever be responsible.

    By Ellis - 22nd March 2019

    0

Articles from other authors

Let food lift your spirit

For a couple of months now, there has been a thank-you card from a customer sitting on the side by our office coffee machine. The message in the card thanks…

0 comments / Eating & drinking

Ellis: Responsible capitalism takes off

0 comments / Cartoon

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Wicked Leeks is an online magazine powered by Riverford Organic Farmers.
Riverford grows and sells organic food through its award-winning veg boxes, alongside campaigning for its core values of sustainable food and ethical business.

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  • Guess the vegetable! Clue - these greens are a bit of a savior during a sparse period. Comment below.
  • RECIPE - Asparagus & Blue Cheese Tart ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The first of the asparagus is here! A little ahead of the British season, we enjoy a beautiful asparagus crop from Spain, providing some welcome greenery to perk up our plates before homegrown crops arrive. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ This vegetarian tart pairs it with many of its foodie friends; blue cheese and eggs in the tart, and nuts, fennel and citrus in a fresh side salad. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You'll need (serves 2): 1 sheet ready-made puff pastry 1 bunch asparagus 50g watercress 1 large or 2 small fennel bulbs 1 orange 75g perl las blue cheese Good olive oil 2 eggs 3 tbsp crème fraîche 25g whole roasted hazelnuts, roughly chopped ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Preheat oven to 200C/gas mark 7. Cut the pasty sheet into 4 equal rectangles (you only need 2, reserve the others). ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Use a sharp knife to score a border around the pastry, about 1.5cm from the edge. Use a fork to prick the middle several times. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Bake for 12-15 minutes, until pale golden colour. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Bend the asparagus stalks one at a time until part of the base snaps off (this indicates where they start to be tough) ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Cut the stalk tops off the fennel bulb. Cut the bulb in half lengthways. Chop out the tough core at the base, in a triangular shape. Very finely slice the rest. Transfer to a large bowl. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Peel the orange, then finely slice & cut the slices in half or quarters. Add to the fennel with 2 tablespoons of good olive oil & season. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ After 12-15 minutes, remove the pastry from the oven. Carefully push down any pastry that’s risen in the middle part, leaving the puffed up edge. Leave to cool for 5 mins. Meanwhile, separate the egg yolks & whites. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Put the yolks in a bowl. Crumble in the blue cheese. Add the crème fraîche & stir. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Carefully spoon the egg mixture into the middle of each pastry & spread the mixture out. Lay the asparagus spears on top. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Use your fingers to dab them with olive oil. Bake for about 15 mins, until the pastry is crisp. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Toss the watercress with the hazelnuts, fennel & orange. Serve with the tarts.
  • Guy's news: Save our seeds: a plea for diversity ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ The evolutionary case for sex is genetic variation. The variety arising from the mating of 2 diverse individuals is almost infinite; natural selection can then act to favour those most suited to life in our ever-changing world.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ In a static world, it'd be more efficient to reproduce through cloning, i.e. growing new but genetically identical multiplications. This worked well for potatoes – until blight arrived from South America, exposing the dangers of genetic uniformity. One might hope that farming would've remembered the value of diversity to food security, especially in a world with a rapidly changing climate. Yet, after millennia of farmers selecting the plants most suited to local conditions & saving seeds, the same genetically narrow, patented varieties are now being grown around the globe. A frightening 60% of the global seed trade is controlled by just 4 companies; their use of first hybridisation & then genetic modification, plus rigorously enforced contracts, make seed saving illegal (for GM seeds) or impossible (for hybrid seeds). ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Modern breeding techniques have undeniably contributed to the 2- to 4-fold yield increases seen in most crops since WW2. It'd be impossible for us to grow many of our vegetables at the prices most of you expect to pay without hybrid seeds, which massively reduce harvest costs through uniformity & synchronous maturity.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ But these advances have been accompanied by massive increases in fertiliser & pesticide use, declining nutritional quality, & loss of genetic diversity. Most concerning is that those 4 companies controlling our food & farming have appalling environmental records.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ This week was @TheGaiaFoundation #SeedWeek, focusing on the benefits of buying locally grown & adapted organic seeds. It's reminded me to urge the gardeners among you to support the independent & highly-principled @realseeds, @theseedcooperative & @vital.seeds. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Guy Singh-Watson
  • Things are looking very colourful in this week’s vegan and vegetarian recipe boxes. Recipes include: -Spanish Chickpea Stew -Sweet and Sour Tofu with Black Rice -Saffron New Potatoes with Greek Broad Beans -Mushroom Couscous and Middle Eastern Eggs -Roasted Root and Peanut Satay Bake
  • In this week's #WickedLeeksEllis cartoon, responsible capitalism takes off...
  • RECIPE - Roast Celeriac & Indian Barley Pilaf ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Nutty, nobbly celeriac is a versatile vegetable: use it in slow-cook stews, as an alternative to potato mash, or in a creamy gratin with garlic and thyme. Here, it’s roasted to bring out its flavour, then combined with a flavoursome spiced pearl barley and seasonal greens. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You'll need (serves 2): 1 small celeriac, peeled & diced into 2cm chunks (about 500g peeled) 1 onion, peeled & finely sliced 150g spring greens, stripped from stalks & thinly shredded 2 garlic cloves, peeled & finely chopped 1 chilli, deseeded & finely chopped - add to taste 1 tsp cardamom pods 175g pearl barley, rinsed 1 celeriac spice mix (1 tsp mustard seeds, ½ tsp ground ginger, 2 bay leaves, 1 tbsp dried coriander leaf, 1 tbsp curry powder) 40g sultanas 1 tsp bouillon powder 15g parsley, roughly chopped 20g flaked almonds 1 lemon yogurt, to serve chutney, to serve ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Preheat your oven to 190C. Toss the celeriac in a roasting tin in oil to coat. Season. Roast the celeriac for approx 25-30 mins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Fry the onion gently in a little oil. After a good few mins, stir the garlic, cardamom (pods bashed with the back of a knife) and celeriac spice mix into the frying pan. Add a drizzle more oil. Cook for 1 min. Stir in the barley, sultanas, bouillon and 800ml of boiled water. Simmer for approx. 25 mins, until the barley is tender. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ When the barley is 8 mins from being done, gently toast the almonds in a dry saucepan for 2-3 mins, until golden. Transfer to a plate. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Cook the spring green leaves in the same pan for 3-4 mins, until wilted. Add a splash of water if needed. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Stir the spring greens, celeriac and ⅔ of the parsley into the barley. Add lemon juice and season to taste. Remove the cardamom or eat around them. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Serve the barley garnished with almonds, remaining parsley and chilli (optional), with the yogurt and chutney. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #vegetarian #veggiedinners #meatfree #livelifeontheveg #organic #indianfood #indianrecipes #celeriac
  • Responsible capitalism: a manifesto by Guy Singh-Watson. 💷 Last week, Guy was presented with the 18th Award for Responsible Capitalism by HRH Princess Anne: "The decision to accept the award was a difficult one for me; irresponsible capitalism is the current norm, it is considered acceptable by many, and it's an imminent threat to our planet and our civilisation." ⠀⠀⠀⠀⠀⠀⠀⠀⠀ It was Guy's anger at humanity’s wasteful self-destruction under the guidance of capitalism that prompted him to take Riverford, the business he's spent 33 years of his life building, into employee ownership last year, selling it to staff for a fraction of the market value. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Our new IGTV video outlines Guy's thoughts on whether capitalism can ever be responsible, and we have publicized his more detailed manifesto on our online magazine (link in bio.) ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You can read his detailed thoughts on the changes he'd like to see on #WickedLeeks. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ His thoughts on some of the more tangible changes that would nudge us closer to responsibility include: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - More women in power, selected by other women in power according to their own rules and values. Don’t make women play by men’s rules. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Take a longer view of investments and relationships; seek patient investors. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Talk less about exit strategies, and more about passing something on. Abolish ‘entrepreneurs’ relief’ (the reduced tax for entrepreneurs selling their businesses, with a lifetime allowance of £10m); it costs more in short-termism than it delivers in innovation. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Listen to, trust & believe in staff & their ability to add value through empowerment & engagement. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Value & use human diversity to support commercial diversity & complexity. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Already in power, or have plenty of money? Set a responsible example; take less, & pay your taxes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ - Embrace, value & support shared experiences & a collective society, whether in public transport, education and control of public spaces, or support of collective ownership. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ What do you think? Do you agree with these?
  • RECIPE - Leek & Wild Garlic Gribiche ⠀⠀⠀⠀⠀⠀⠀⠀⠀ A beautiful Spring side dish, courtesy of our farm restaurant @riverfordfieldkitchen. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Leeks were the first crop we grew on a substantial scale at Riverford and they remain an important staple for us. By April, the spring warmth has made them bright and sweet. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Here we’ve paired them with an old French farmhouse larder sauce, enhanced with one of the other joys of spring – wild garlic. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You'll need (serves 6 as a side) Leeks: 6 small leeks, cleaned, tops & ends removed leaving enough root to hold together 4 bay leaves 10 whole black peppercorns 10 whole fennel seed 10 whole coriander seed 1 lemon zest 1l cold water 150m dry white wine 10ml olive oil Gribiche: 4 large eggs 30g dijon mustard 15ml lemon juice 15ml white wine vinegar 250ml rapeseed oil 100g small red onion, finely diced 100g pickled radish, thinly sliced 40g dill 40g parsley 20g mint 40g wild garlic 50g capers ⠀⠀⠀⠀⠀⠀⠀⠀⠀ For the leeks: preheat oven to 160C. Put the leeks in an oven dish with the bay leaves, spices and lemon zest, then pour the water and wine over the top. The leeks should be ¾ submerged. Cover with a piece of greaseproof paper then poach the leeks in the oven until they are just done – you want a knife to easily pierce them but for their colour to remain bright. Save some of the liquid to dress the dish. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ For the gribiche: drop the eggs into a pot of boiling water and cook for 7 minutes. Refresh in iced water. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Whisk the mustard, lemon juice and white wine vinegar together and add the rapeseed oil. Do this slowly to make sure it is emulsified into a thick vinaigrette. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Grate the egg into a bowl. Add the onion, radish, half the chopped herbs and wild garlic, and the capers. Stir through the vinaigrette. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ To serve: lay the leeks in a large, deep dish, then spoon a little of the leek liquor and a drizzle of olive oil over. Spoon generous dollops of gribiche on top. Scatter the remaining wild garlic and herbs over the top.
  • RECIPE - Wild Garlic Pesto⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ It's wild garlic season! We forage ours fresh from the woods around our Devon farm. Glossy, juicy and pungent, with a milder flavour than the dried bulbs – wild garlic leaves are one of the joys of spring. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ This pesto is delicious thrown through pasta, swirled through soups and stews or served as a condiment to baked potatoes or a perfectly roast chicken. Try using it as a salad dressing or popping a few dabs into your favourite sandwich. Will keep for at least a week in the fridge. Feel free to replace the hazelnuts with any nut of your choosing, likewise any salty hard cheese can work too. Makes 1 large jar.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You'll need: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 100g wild garlic⠀⠀⠀⠀⠀⠀⠀⠀⠀ 50g Parmesan grated⠀⠀⠀⠀⠀⠀⠀⠀⠀ 50g hazelnuts, skinned & toasted⠀⠀⠀⠀⠀⠀⠀⠀⠀ Olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀ Lemon juice, to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀ Salt & pepper⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Thoroughly wash your wild garlic and place in a food processor, blitz until fairly well broken up.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Next add your Parmesan and process further, this will help to break down the garlic leaves.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Finally add your hazelnuts. When the nuts are added you will want to have your olive oil to hand; turn the machine back on, and add olive oil to your desired consistency.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Add salt, pepper and lemon juice to taste.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ You can always make this more traditionally and slowly in a pestle and mortar too.⠀⠀⠀⠀⠀⠀⠀⠀⠀ .⠀⠀⠀⠀⠀⠀⠀⠀⠀ .⠀⠀⠀⠀⠀⠀⠀⠀⠀ .⠀⠀⠀⠀⠀⠀⠀⠀⠀ #wildgarlic #pesto #foragingrecipes #foraging #spring #wildgarlicrecipes #livelifeontheveg #riverford #organic

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