Changing seasons

 

The seasons change imperceptibly; 3 steps forward, 2 steps back.

One day the sun warms our faces and we smile, our bodies noticeably relaxing; the next day the bitter wind bites at our cheeks and we huddle inside winter coats. This is how we inch slowly through Spring and towards Summer, step by step.

And so it is in the kitchen. Spring produce mingles with the last of the Winter harvests.


Over the Easter weekend when the sun made a welcome appearance, Mr D and I went foraging for wild garlic, in shady woodland along the river. Each year, in early Spring, we visit the same favourite spot, where swathes of glossy green leaves clothe the bank, filling the air with their pungent fragrance.

I gathered just a small basketful and with the addition of a few extra ingredients made a delicious salsa.

30g wild garlic
30g fresh parsley
2-3 tsp Dijon mustard
200ml extra virgin olive oil
2 tbsp cider vinegar
40g capers, rinsed

Chop the parsley and wild garlic in a blender.
Add 1/2 tsp salt and the mustard, then with the motor running, gradually add the oil to make a sauce.
Stir in the vinegar and capers, add more salt if necessary and some black pepper.

The salsa can be stirred into salad dressing, through pasta or used to flavour a dish of mini roasted new potatoes.





For me, wild garlic heralds the start of the new season, but there were still some winter harvests waiting to be gathered in the garden.
These are leeks, planted rather late last year and only now just ready to dig up. Ok, I know they are not much larger than spring onions .... but they are organic, homegrown and zero food miles!





I made a classic leek and potato soup.





There are lots of recipes for this simple and delicious soup, but this is how I made it.



Looking forward to some more spring sunshine.

Speak soon.

Annie

x



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