May has been a joy here at Denmark Farm with warmth, rain showers and green abundance exploding from the earth and hedgerows.
The spring bulbs have been stunning throughout the month, particularly the bluebells and wild garlic.
The oval shaped and strongly flavoured leaves of wild garlic (Alium ursinum) are one of the first wild foods of the year we can get out there to harvest.
Usually found in moist, wooded shaded areas the leaves are easily identified by their typical and overpowering aroma (smells of garlic) and are sometimes referred to as Ramsons.
In praise of ramsons we have whipped up a delicious zingy green pesto with this much under-rated wild food.
Wild Garlic Pesto:
50g of fresh ramsons leaves (washed)
30g of nuts or seeds (walnuts, hazelnuts, pinenuts or sunflower seeds).
100ml good olive oil
30g mature cheddar cheese (we used tangy Hafod which is made just up the road)
half a teaspoon of sugar
pinch of salt
Whiz all ingredients up in a food processor until it becomes a bright green thick paste. Add salt to taste.
This spring pesto is full of gutsy flavour and can be served with fresh pasta, pitta bread, warm new potatoes, spread on crostini, served with crudités, used in omelettes, swirled into soups and stews.
Keep it in the fridge for up to 3 weeks, in a sealed jar topped with a layer of oil. Any extra can easily be frozen in small containers so you can go wild with garlic throughout the year.
In October 2014 we will be running a series of sustainable and natural food workshops including ‘Raw chocolate making’ and ‘Lacto-fermentation’ please keep an eye on our events pages as more courses will be added over the months.