Apologies for the lack of sprouts in some boxes last week. Unfortunately the great British weather beat us once again!!
We’ve finally admitted defeat with Easter camping and let people know that only the woods and a few other areas will be fit for camping. The field has standing water and as for the rest of Nethergong!! We need a good month of dry weather now to dry the site.
In your boxes………..
We’re so pleased to get the first tomatoes of the year for you from Sarah at Eric Wall’s of Eastry. They grow tomatoes hydroponically which means they are ready really early. I saw some of them at the Goods Shed this week, they were selling them for £3.00/kg!
We’re also pleased to have got hold of some wild garlic from Adam who we met at Chartham Farmers Market. The wild garlic grows on his land and he has a glut of it at this time of the year. Lewis has had to go and pick it but its worth it.
If you’ve never used wild garlic, it is milder than cultivated garlic and the leaves are eaten. It’s a great addition to any green salad and makes good soup. I’ve dug out a couple of recipes for you to make sure you enjoy this rarity.
Finally, the second crop of Purple Sprouting Broccoli had finally arrived from Steve Gibson at Ash and we know it’s a short-lived treat so have put some in your boxes.
Recipe 1:Wild Garlic and Walnut Pesto
You can toss this pesto into hot pasta, swirl it into a vegetable soup, use on bruschetta or crostini, or serve with roast veg. These quantities also make enough for pasta sauce for four.
50g shelled walnuts
About 75g wild garlic leaves and stems, washed and roughly chopped
35g parmesan (or other hard, mature cheese), finely grated
Finely grated zest of ½ lemon, plus a good squeeze of lemon juice
100-150ml extra-virgin olive oil
Sea salt and freshly ground black pepper
Heat the oven to 180C/350F/gas mark 4. Put the nuts in an ovenproof dish and toast for five to eight minutes, checking from time to time because they burn easily. Leave to cool. Put the toasted nuts in a food processor, along with the wild garlic, parmesan and lemon zest. Blitz to a paste, then, with the motor running, slowly add the oil until you have a thick, sloppy purée. Scrape this into a bowl, add a squeeze of lemon and season to taste. This pesto will keep in a jar in the fridge for a few days.
Recipe 2: Wild Garlic and Potato Soup
couple of handfuls of wild garlic leaves
2 medium-sized potatoes
800 ml of chicken or vegetable stock
salt & pepper
Melt the butter in your soup pot. Roll the leaves, cigar-fashion, and then slice across into strips. Add them to the pot and put the lid on. Let them soften in the butter while you peel and chop the potatoes into cubes. When the leaves are wilted add the potatoes and the stock. Bring up to the boil, then simmer for 20 minutes or until the potatoes are really soft. If you like, add a spoonful of cream and liquidize the soup.
I’m feeling optimistic that spring is finally around the corner! I’ve even started to plant up in the polytunnel, only mange tout and beans but it’s a start. Enjoy your Veg!