Monday, 12 May 2014
Monday, 5 May 2014
|Cowslips just by our gate|
|Dead Nettle soft and gentle unlike their stinging cousins|
Wild Garlic or Ramsons that Ross McNicol makes delicious meals from.and this recipe pinched from River Cottage isn't half bad too;
The oval shaped and strongly flavoured leaves of wild garlic (Alium ursinum) are one of the first wild foods of the year we can get out there to harvest. Usually found in moist, wooded shaded areas the leaves are easily identified by their typical and overpowering aroma (smells of garlic) and are sometimes referred to as Ramsons. This spring pesto is full of gutsy flavour and can be used with pasta, spread on crostini, served with crudités used in omelettes, swirled into soups and stews. Keep it in the fridge for up to 3 weeks – this recipe makes 5 x 200g jars, so any extra can easily be frozen in small containers so you can go wild with garlic throughout the year.
Dandy Lions make tangy salad leaves too..when I was little we'd chase each other squealing.."Wet the bed wet the bed" It was only later I found they are diuretic!
The stinging nettles nestled amongst them also make great veggies and lovely soup.
Red Campion always look so pretty
A lady bird on early cow parsnip. My horse loved to munch on this if he could grab mouthfuls as we strolled along.
I think that's Speedwell hiding shyly
A wonderful, stinky swirl of wild garlic in the woods with bluebells nodding amongst the pungent white flowers
Forgetmenots and campion
And home to apple blossom so sweet even though it is rather boring Golden Delicious..there are other more scrummy kinds in the garden but these are good too.