The Forager Newsletter: NEW EU report, Wild Garlic Season is here, Perfect Pesto, Food for thought...
As it is close to my heart and a cause for concern I wanted to start with a mention of the new report from the European Environment Agency. Out of the 36 risks identified, Crop production has been identified as an urgent risk, meaning that it is critical we take action to alleviate future issues with our food supply chains.
Our relationship with food has continually broken down and this is not something we need to read in a report. We can see it in our supermarkets. We need to return to a patient, more seasonal relationship with food consumption. If there is one thing that foraging teaches us it is to be patient.
Southern Europe is already experiencing critical risks to crop production due to prolonged droughts and excessive heat, with further impacts expected to exacerbate food security concerns across the continent by mid-century. Droughts loom as a significant threat, endangering crop yields, food security, and water supplies. Additionally, meteorological events like late frosts and heavy rain, alongside evolving pest and disease patterns, pose additional risks to food production.
Climate-related disruptions to food supply chains could lead to shortages and price volatility, particularly affecting vulnerable populations. To mitigate these risks, policymakers must prioritize adaptive measures, including promoting drought-resilient crops, improving water management, and fostering sustainable agricultural practices. Increasing awareness, allocating resources for risk management, and supporting transformative agricultural models are crucial steps towards ensuring food security and resilience in the face of climate change.
Apologies if I started on a negative but unless we change our relationships with the foods around us we are on a path to destruction of our most beautiful natural ecosystems. Read the Executive Summary here
Now back to the forests…
Foraging for Wild Garlic
In the world of foraged delicacies, wild garlic stands out as a verdant gem with a rich history. Also known as ramps, ramsons, or Allium ursinum, this vibrant green herb not only adds a burst of flavor to your dishes but also brings a host of nutritional advantages. In this blog post, we’ll explore the benefits of wild garlic and provide you with a simple yet tantalizing recipe for wild garlic salt.
Benefits of Wild Garlic
Rich in Nutrients: Wild garlic is a nutritional powerhouse, containing vitamins A and C, along with essential minerals like iron and manganese. These nutrients contribute to overall health and well-being.
Immune Boost: The high levels of allicin, the same compound found in garlic, give wild garlic its immune-boosting properties. Regular consumption may help fend off common illnesses and support a robust immune system.
Cardiovascular Health: Wild garlic has been linked to cardiovascular benefits, such as reducing blood pressure and improving cholesterol levels. Its allicin content plays a role in promoting heart health.
Anti-Inflammatory Properties: The anti-inflammatory properties of wild garlic make it a valuable addition to your diet, potentially assisting in managing inflammation-related conditions.
Rich in Antioxidants: Antioxidants in wild garlic help combat oxidative stress in the body, contributing to cellular health and potentially reducing the risk of chronic diseases.
Recipe: Wild Garlic Salt
Ingredients
1 cup wild garlic leaves, washed and dried
1 cup coarse sea salt
Instructions:
Harvesting Wild Garlic:
Ensure you are harvesting wild garlic from a clean, pesticide-free environment.
Carefully pluck the leaves, leaving the bulbs and roots intact for sustainable foraging.
Cleaning and Drying: Wash the wild garlic leaves thoroughly under cold water.
Pat them dry with a clean kitchen towel or use a salad spinner to remove excess water.
Blending: In a food processor, combine the wild garlic leaves and coarse sea salt.
Pulse the mixture until the wild garlic is finely chopped, and the salt has absorbed the vibrant green color.
Drying the Wild Garlic Salt: Spread the wild garlic salt evenly on a baking sheet lined with parchment paper.
Allow it to air-dry for 1-2 days or until the moisture has evaporated.
Storing:Transfer the dried wild garlic salt to an airtight container. Store in a cool, dark place to maintain its freshness and potency.
Usage Tip: Sprinkle this aromatic wild garlic salt on roasted vegetables, grilled meats, or even use it as a finishing touch for salads and soups. The distinct flavor of wild garlic will elevate your dishes to new heights.
Wild Garlic Pesto Recipe
If you take a stroll to the woodland or keep your eyes peeled in your local park you may discover some delicious wild garlic. Spring and Summer months are perfect for foraging this wild herb. It usually grows at the edge of woodlands, around damp soil.
If you have just begun your foraging adventures than this herb is a flavorful find for beginners. You will smell them before you see them and they usually hang around in big bunches.
The wild garlic flowers and leaves can be used in many recipes and salads but for today’s recipe we will focus on how to make wild garlic pesto which is perfectly paired with fresh pasta or toasted breads.
Picking and Preparation
Don’t pick from the roots, leave some for others and be sure to wash the leaves thoroughly before you use them.
If you are out foraging for wild garlic follow these simple tips: Never pick plants from the root, always use a scissors.
Make sure to wear gloves at all times.
Wild garlic is most commonly found from March to July.
Pick healthy leaves that are long and bright in colour! Try and pick the leaves from an area that’s less likely to have been crossed by animals.
The best way to check that what you’ve picked is wild garlic is to smell it. The smell is strong.
Here is a great and simple recipe for wild garlic pesto!
INGREDIENTS
100g wild garlic leaves (a big bunch or a basket full will do)
50g nettle leaves
50g parmesan cheese
50g toasted pine nuts or walnuts are a nice alternative
2 tablespoons of olive oil
Lemon juice (at least half a lemon is needed)
A pinch or salt and a pinch of pepper
METHOD
Wash wild garlic leaves and nettles thoroughly. Be sure to always wear gloves when cooking with fresh nettles. They sting until they are boiled.
Place the nettle leaves in a pot of cold water, make sure the nettles are covered and allow to boil. This should only take ten minutes.
Drain the water and squeeze the leaves in a dry cloth to get rid of all excess water and juice. Place the galic leaves, nettles, parmesan, and nuts into a food processor and blitz. Slowly add two tablespoons of olive oil.
Add an extra spoon of olive oil if the mixture is too dry.
Add in your salt, pepper, and lemon juice to taste.
Once you have your wild garlic pesto prepared you can use it with pasta, as a dip or add to sandwiches for extra flavour. You can store fresh pesto in the fridge for up to one week. If you want to keep it longer, freezing it will hold the taste for 9 months.
Food for thought
Mushroom leather? The future of fashion is closer than you think https://www.nationalgeographic.com/environment/article/fungi-fast-fashion-mycotextiles