Eating with the seasons

Eating seasonally can require new and exciting ways of eating and cooking. It is hoped that this page will show the seasonal treats as they arrive throughout the year and some ideas on how to use them.

There are lots of cookery writers, weekend paper contributors and blogs on the internet covering seasonal veg. For books I love Anna Jones, and own all three of them.
For blogs I like Thug Kitchen, Green Kitchen Stories and Digging up the Dirt. The latter is written by a woman who farms in Oregon, and her original recipes showcase the less sexy vegetables.

Spring
There is a ‘hungry gap’ in UK veg between mid-March  and mid-May when the roots we’ve all been storing and eating all Winter are disappearing, and we are waiting for the new crops to become ready. There is a real sense of anticipation in Spring as we eagerly await them.
me foragingThe first Spring crop that we sell at Reddy Lane is Wild Garlic (also called Ramsons), which we forage for in an ancient woodland in Stockport in March and April. There are acres and acres of it down a fairly steep slope, which I feel is important as it is inaccessible to dogs. After all its not nice to eat foraged crops from where doggies have been doing their business.

What to do with them?
This is probably the question I get asked more than any other during these months.
Raw: it can be eaten raw in salads but is rather potent. I prefer to make a dressing or sauce by blending it with olive oil and salt & pepper. I keep this in the fridge and add it to sandwiches, potatoes and soup.
Lightly cooked: it goes really well with butter, cheese and eggs.
Easy option: dump it in lentil dahls at the end of cooking to add colour and some vegetation.
Challenging option:  it goes absolutely amazingly in a cheese pie if you are feeling up to knocking out some pastry. Though cheese pies are one of my favourites. Well, I am Northern!
Good luck experimenting with it while it lasts….

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