after a few sunny weeks, the garden transformed and greens took over.
We are so happy to have
They are so many recipes for rhubarb that it is hard to chose from. At the cooking group we have already experimented with Apple and Rhubarb crumble, Rhubarb palmier and Rhubarb pastry. Note that the leaves are not edible but can be used in the garden as pest repellent.
Wild garlic is everywhere at this time of the year, leaves and flowers (or flower buds) are edible. You can add them to your soup, pesto or even salad for a stronger taste.
Chard is really versatile as it can be used raw in salad or cooked. Of course you could make a stir-fry or curry but you can also try a risotto with goat cheese or cheddar and cheddar tart. Why not add your leeks as well ? They can also be thrown in this easy leek carbonara recipe
For edible flowers you have forget-me-not, primula, honesty, wild primula. You can include them in your salad as confetti, crystallise them, or include them in your spread. The mizuna flowers are a bit stronger and might be used in salad rather than on cakes. This is a few tips on how to prepare and eat your flowers.
Once you have enjoyed your meal, don’t forget to add fennel into your cup of tea to boost digestion and act as a diuretic
Fresh salad will be easy to make with this week: Claytonia (fresh and watery), purple and green mizuna (stronger taste), primrose leaves (chop finely). Use the chives to make a vinaigrette
If you don’t like the taste of the mizuna, which can be a bit strong, it can be turned into a pesto!
You also have a new plant for your home! A small orange tree, donated during the plant swap
Next plant swap is on Saturday 30th, April – 11am/1pm
Remember: When drinking herbal tea or eating edible flowers always check the risks associated with it. Vulnerable people, elderly, children or pregnant women should avoid using some of them. Always wash your ingredients before using.