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Succulent Springtime Strawberries

Succulent Springtime Strawberries

Wild Cooks, they are here! They are local, and early by a month, so fill your boots people!

Strawberries are at their peak at the moment and are packed full of sweet juice. Even the supermarkets have cut their foreign imports by half to make way for the early ‘Great British Strawberry’.

I recently went on the Jonathan Cowap Show on BBC Radio York and this photo shows us both tucking into my strawberry desserts at the studio.

Jonathan and I having some fruity fun!

Jonathan and I having some fruity fun!

The desserts went down a treat with the crew at Radio York and I left with an empty bag which is always a good sign!

These sweet red bullets of lip smacking beauty are enough to entice even the hardened carnivore! Being a big strawberry fan myself, I am delighted to be cooking with some of Lilac Farm’s strawberries this weekend. Lilac Farm is based only 5 miles from Rudding Park  in a village called Collingham and it is a great day out for the family.

I will be taking my Lilac Farm strawberries along to the Malton Food Festival this Sunday as I am doing a cooking demonstration. If you haven’t already got something in your diary, please come along to my demonstation at 12 noon on Sunday 22 May and see how to make good use of this fabulous berry with other seasonal ingredients.

If you like the thought of having a go yourself at my Assiette of Strawberries dessert, all three componenets are very quick to prepare. Please click here to read the recipe.

I remember as a girl collecting the cows in for milking on our farm and walking past the hedgerow and eating the wild strawberries on the way back to the milking parlour. The recipe I have given you could be adapted to use wild strawberries quite easily but it will take you a while to pick enough of this sharp sweet berry! The proof of the dessert will be in the eating….

Happy cooking!

Steph x

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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

Searching for my ingredients

 

Me picking the wild garlic

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!

Lots of wild food finds!

Foraged finds and tips:

Nettles – ouch! Remember they still have their sting until cooked!
Wild garlic
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!)
Dandelion
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
“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.

Happy Foraging!

Steph x 

Foraged Pasta Delight!

Foraged Pasta Delight!

 
 

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