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Posts Tagged ‘Wild Garlic’

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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Picking Wild Garlic

Foraging for Wild Garlic

Invariably you will smell wild garlic before you see it. Generally it is available in late April/May time and these thin, vibrant, green blades of garlic are bouncy, fun and easy to prepare. To be honest when wild garlic is around I involve the whole family in picking it!

I am very lucky as my parent’s farm is home to an amazing wood that is a wild garlic blanket in season.  I have filled bags and bags of the stuff for Rudding Park – so much so that my Dad said I should consider them a local food hero!

Once I have donned my wellies and had a good forage in the woods, one of my favourite methods for preparing the garlic is to use it to make a tasty pesto. This goes really well with pasta, in a chicken salad or drizzled around a salmon steak with pesto new potatoes.

Wild Garlic Pesto recipe

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