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Guy's news: smut & wacky veg from the vendée

I am on our farm in France, where we are picking the best crop of sweetcorn I have ever grown; 30,000 cobs to the hectare which are so plump and sweet you can eat them raw. Walking through the crop, my spirits rose to giddy heights until I reached the field next door, where 70% of the cobs are grotesquely deformed with galls of the soil-borne fungal pathogen, smut.

With the majority of crops from this farm designed to plug the spring ‘hungry gap’ back home, our busiest time here is past and we have sown green manures to replenish the soil, ready for next year. The fertility building mixture of clover, oats and phacelia has germinated well but ironically so has a flush of exceedingly healthy summer purslane; a succulent weed I have previously cultivated as a salad crop in the UK, with mixed success. Meanwhile we will start hand picking our beautiful red-flecked borlotti beans next week. Harvested immature in the pods as ‘demi-sec’, they require much less cooking and retain more flavour than a dried bean and can be used in stews, but are best appreciated in a salad. Don’t be put off if the pods look tatty, the beans are beautiful inside, as many an Italian will tell you.

Since buying the farm here I have developed a passion for growing, eating, bottling and drying chillies; like our sweetcorn they love the dry heat of a Vendéen summer. We have grown different varieties for tapas, stuffing, drying and pickling which include padrons, pablanos, Joe’s long, jalapenos, plus a few devastatingly hot scotch bonnets and habaneros for the deranged chilli nuts among you. Most will be available (along with instructions for preserving) to add to your order over the next two months. We are also busy picking tomatillos for you to make salsa verde, and starting on the cape gooseberries. A few of you might think this sounds all too esoteric and are wondering where the potatoes and carrots are; just count yourself lucky there is no smutty corn in your box.

In Mexico it is considered a delicacy and they charge more for it. Maybe we need to develop a recipe for smut galls with summer purslane.

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    Guy Singh-Watson

    Self-confessed veg nerd, Guy Singh-Watson has over the last 30 years taken Riverford from one man and a wheelbarrow delivering homegrown organic veg to friends, to a national veg box scheme delivering to around 50,000 customers a week. Guy is an inspirational, passionate, opinionated and admired figure in the world of organic farming, who still spends more time in the fields than in the boardroom. Twice awarded BBC Radio 4 Farmer of the Year, Guy is passionate about sharing with others the organic farming and business knowledge he has accumulated over the last three decades. His video rants have provided a powerful platform to do this, with a video on pesticides going viral on Facebook to reach 5.6 million views and 91,000 shares. His weekly veg box newsletters connect customers to the farm with refreshingly honest accounts of the trials and tribulations of producing organic food, and the occasional rant about farming, ethical and business issues he feels strongly about.  

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