It is a love letter to the seasons; the vegetables and fruit which grow year after year on our doorstep. We have become so used to having everything we want to eat at our fingertips no matter the time of year or the climate needed for it to grow. In recognition of the vegetables that have grown from tiny seeds into tasty food we wanted to be inventive about using all elements of the ingredient so nothing was wasted. This edition stars the humble beetroot. A purple root vegetable, planted in spring and ready to be picked around ninety days later. Beetroot is great for your body; it’s a source of iron, fiber folate, vitamin C and potassium. The vegetable is also said to be an aphrodisiac as it is a source of tryptophan and betaine. It is favoured by Gods, (Aphrodite ate beetroot to enhance her beauty) but not slugs (they don’t like to eat it).
We planned to hold a dinner combined with a workshop where guests would be able to learn and make elements of their meal. We wanted to create a mini Lab experience for the senses, where guests can learn about the ingredients and processes as well as see, touch, hear and smell the food which they will also taste. This also included introducing microbes (a welcome guest at Baking Lab), the invisible microorganisms which were co-creators of the dishes. We would talk about the fermentation techniques of kombucha and kefir, the bubbles, the fizz, and the goodness it can do for your gut. With these reactions and bubbling characteristics in mind we planned to create a playful event. We would’ve loved to share the joy of creating the pink dough and rolling it out to make a delicious pita!
However, as gathering isn’t possible this has been postponed and for the moment we held a smaller pop-up event selling elements from the menu. It was a grey day, we made a fire in front of the bakery stood in the rain and baked the pink pita.