Posted in Going Wild, Yorkshire Treasures, tagged burdock, dandelion, ground ivy, hawthorne, knaresborough, nettle, pasta, Rudding Park, spring, sticky weed, Wild Garlic on 21/04/2011 |
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Wow, can you believe it is the 100th entry on The Wild Cooks’ Blog?
To celebrate this momentous milestone, here is a quick, easy and fun way to pack a forager’s punch into a bowl of springtime pasta
. This meal is quick, vibrant, wild and an understated tasty dish!
Knaresborough is a small market town only a few miles from Rudding Park. Down by the river there is an abundance of nettles, ground ivy, dandelion, sticky weed and wild garlic and I also managed to source hawthorn “bread and cheese” leaves which will add a sharp twist to our springtime spirals of pasta.
I went for a walk (avoiding the paths less travelled by our four legged friends!) and look what I came up with…
Searching for my ingredients
Me picking the wild garlic
So, hot footing it back to the kitchen and a ½ hour of cooking produced a simple, lovely, springtime meal.
Lots of wild food finds!
Foraged finds and tips:
Nettles – ouch! Remember they still have their sting until cooked!
Hawthorn leaves (otherwise known as ‘bread and cheese’)
Sticky weed (known as Goose Grass – remember as a kid throwing it on your friends’ jumpers and watching it stick!)
Ground ivy (this is not to be mixed up with ivy which is not edible – look for the tiny purple flowers and the hoof like leaves for ground ivy)
- “Bread and Cheese” – Hawthorn Leaves
Please have a look at our recipe.
Wild food is brilliant fun – always remember to make sure you know what you are picking, some wild food can be dangerous to eat.
Foraged Pasta Delight!
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