Lock down is making me turn to the land to add vitamins and variety to our meals. Yesterday it was a walk along our stream which helped brighten a store cupboard supper.
The unmistakable pungent smell of garlic underfoot, small white flowers, strappy mid green leaves: wild garlic.
There wasn’t much there so rather than risking picking too much to make pesto, I used the scrapings of the jar of basil pesto in the fridge and chopped up half a dozen wild garlic leaves, stirred them through some spaghetti with a good slug of olive oil and a grating of parmesan, with a chilled glass of white made a tasty lockdown supper. As always when gathering from the wild, check for contamination, ownership (we were ok as on our land which we run to organic principles) and that you’re 100% sure what you’re picking is what you think it is. The smell of wild garlic is, well, very garlicky!
Bon appétit from rural Normandie.