Seasonal Foodstuffs June 5, 2008Posted by Lauren Cooke in Uncategorized.
Tags: Elderflowers, Mushrooms, Seasonal food, Sorrel, survival, Wild Garlic
A poster on the BBC food forum inspired this post – I was reminded of the joys of wild garlic, and thought I’d wax lyrical about the wild ways of my childhood!
I was always one of those children whose parents had to keep a watchful eye on, as I had a tendency to wander off into deep woodland, “exploring”. In the blink of an eye I would disappear, only to appear ten minutes later stuck at the top of the tallest tree, or knee deep in a (very) muddy puddle. Being used to countryside walks, the outdoor environment was like a second home to me, and I imagine it was this that triggered my love of wild garlic. Growing in swathes by the side of the path, I would smell wild garlic before I saw it, and the consequent sight of masses of glossy green fronds spreading ahead of me was enough to drive me crazy. I’d clamber off, grabbing bunches in my hands, munching as we walked. Once my mother overcame her fear that I would be directly consuming that which dogs had peed on only moments before, she used to enjoy watching me search for leaves out of reach of all but St Bernard’s! Oddly enough, we never cooked with wild garlic – it simply never reached home before it was greedily devoured. I must have stunk as a kid!
Wild garlic is in season in spring – best before its pretty white flowers open up. However, what with the odd spring we’ve had here so far, I wouldn’t be surprised if we keep seeing wild garlic that is edible all the way into summer! The leaves are delicious in salads, and I would imagine they would work just as well in soups or stirfry’s.
Credit for this lovely picture goes to Jordan at www.irishviews.com
Other seasonal food available at this time of year are also there to be enjoyed by those committed enough to go gathering. Pick elderflowers for cordial or fritters – I’ve heard they work well deep fried in batter too. Visit here for a good-looking recipe. Sorrel too is in season, although some find it a little bitter. However, I think it’s lovely in salads, and it’s been recommended to me for soups too – this recipe is very simple. So you know, this is what sorrel looks like:
Anyway, I’ll stop waffling now! So go on, out you go – have a look for food in season – they’ll probably be some mushrooms around too!