Spring is my favourite time of the year...for so many reasons, mostly from a culinary point of view. Here, in south Devon, I find that spring comes earlier than further north. March brings in gorgeous purple sprouting broccoli, curly kale, fresh herbs and mushrooms, first crop of rhubarb and maybe even jersey royals. The fish market in Brixham brings in brill, lemon sole and John Dory. Wild garlic pervades your nostrils as you walk along the coastal path and on the moors, perfect for wild garlic pesto, wild garlic soup or just to add to fresh leafy herb salad.
April ushers in jersey royals, morels, lobsters, peas and all that gorgeous lavender...great for lavender biscuits, ice cream and lavender cupcakes. May starts the seaside foraging for samphire and seagrass, always good sauteed in butter with other spring vegetables and potatoes, and served with fresh fish and seafood. But what I like best about spring is the amount of food you can forage and pick for free.
On the southwest coastal path, it is not only wild garlic that one can get for free. As I go through an archway of old, mature trees to start my foraging with my dearest fiance Richard and my two boys Gabriel and Lorenzo, there is an unmistakeable scent of elderflower that pervades the air. A cross between lychees, rambutan and jasmine, the scent leads us further up the coastal path.
My hunt for elderflower is mostly inspired by him and my two children who absolutely love the cordial. Richard fondly remembers earlier days with his sister who used the flowers and the berries from the elder tree to make various delectable things. I am determined to bring that memory back for him and hopefully to create a similar special childhood memory for my children.
June ushers in the wonderful short season of the British asparagus. Where we live, there is a farm right by the river Teign where they grow asparagus, beans and all sorts of berries. I was determined to enjoy the unique experience of actually picking our very own asparagus and berries. Armed with flipflops, sunglasses and an M&S recyclable bag, we set off on a sunny June Saturday morning to pick our very own strawberries and gooseberries. Blackcurrants and redcurrants were ripe for the picking as well. Richard kept telling me off for eating the berries straight from the shrubs. Of course, I ignored him saying that I had to do a 'quality control' by trying a berry from each shrub or bush to see if they were 'up to my standards.' To which, he graciously laughed and gave in.
Elderflower Cordial recipe
20 heads of elderflower
1.5 kg caster or granulated sugar
1 li water
1 lemon, zested and then sliced thinly
50 gms. citric acid
* In a large pot, bring the sugar and water to the boil. Simmer until sugar is dissolved.
* In a separate bowl, place elderflower and lemon zests and slices.
* Pour the sugar syrup over the flowers.
* Add citric acid and mix to dissolve.
* Cover bowl and leave to infuse for 24 hours.
* Strain through a muslin and bottle cordial.
Spring is my favourite time of the year...for so many reasons, mostly from a culinary point of view. Here, in south Devon, I find that spring comes earlier than further north. March brings in gorgeous purple sprouting broccoli, curly kale, fresh herbs and mushrooms, first crop of rhubarb and maybe even jersey royals. The fish market in Brixham brings in brill, lemon sole and John Dory. Wild garlic pervades your nostrils as you walk along the coastal path and on the moors, perfect for wild garlic pesto, wild garlic soup or just to add to fresh leafy herb salad.
No comments:
Post a Comment