Notwithstanding the chilly temperatures some hours, the patches of sunshine brings hope whilst 1st of May tells us that summer is indeed here. So we’ve got mixed salad and radishes in the boxes as a fitting herald to the new season.
If you’ve still got parsley from last week and wondering what to do with it, why not try this green parsley risotto with sauteed shrimps. Substitute the shrimps with snails (sorry we don’t source those but there are sure to be quite a few lurking around Stepney City Farm) and you’ve got Heston’s Fat Duck snail porridge, which is basically a parsley risotto with snails – a solid French dish taken to a new level. And here’s a fancier snail porridge recipe if you are really scratching around for something to do this May Bank holiday instead of practicing your Morris dancing around a may pole or meandering amongst bluebells and wild garlic.
As for your wild garlic (check out our suggestions from our last write-up on it) and some of the other items in your box why not try:
- wild garlic, kale and mushroom lasagne
- mushroom and wild garlic omelette
- mushroom and wild garlic baked eggs
- wild garlic crusted Cornish hake with Greek-style mushrooms
- wild garlic and mushroom quiche
This Week’s Bounty
* Carrots, Scotland
* Chestnut Mushrooms, Suffolk
* Wild Garlic, Kent
Mixed Salad, Perry Court
Items starred (*) above
Mandarins, Spain (standard only)
Bananas, Dom Rep