Wild Garlic Green Goddess
I think that peoples perception of who we are could be tainted somewhat if they were just to look at the pictures and not read the words that accompany them. I try to always be on the level with y’all about what is going on in our lives – the good, the bad and the ugly.
Sometimes it is good, sometimes it is sad. We work hard at avoiding all things bad.
Right now – my lips are sealed and I can’t really ‘write’. I actually can’t trust myself to keep this secret from exploding …. so I am just going to feed you instead. Ok?
Blogtopia, of the food kind, is being flooded with recipes for interesting things to make and do with the intoxicatingly fresh and free ‘wild garlic’. I see a lot of recipes for pesto floating around and I know for a fact it tastes delicious.
But we wanted to do something a little different with our freely foraged food.
Something a little prettier ….
Because, lets face it, we do love everything ‘green’ around here.
So, and I know this will not come as a surprise to you, we decided to fall back on one of the most photographed items on the blog last year – which was salad.
Lovely luscious garden salad. And what better way to get more salad into those you love, than to entice them with something pretty to camouflage it with, right?
BUT, hold it right there readers, there is no sense in it looking good and green and gorgeous. It must taste fabulous too.
That is why we blanched it in a pot of boiling water for a few minutes. See, those that forage rarely tell you that wild garlic, while fragrant and fine in flavor, is a bit chewy too. You can use it fresh and raw, but I would blanch it. The green colour intensifies too.
Making a salad dressing like this is not brain surgery folks. The whole sugar/honey piece at the end is really a personal taste thing. We like it kind of sour – but that is because we make and use our own buttermilk.
Sometimes – things get messy in the kitchen and it does not always look so ‘organized’. Ah, well. We can’t have it all, right?
But it usually works out just fine in the end.
Give this a whirl this weekend. There is acres of wild garlic to be foraged at this time of year.
AND, if all local readers are looking for something interesting to do on Sunday then you should sign up to go to the
hosted by Galway SlowFood.
Ok – ’tis almost feeding time at the zoo here so I must run to the kitchen and help the chef with supper.
Thanks for reading and stay tuned!
PS – did you register interest in our book? If not – you can do so right here. Should be available for sale my May 19th!
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I am a native Galway girl that seems to be drawn to professions that rhyme with 'err'. Writer, Mother, Restauranteur, Wedding Planner, Dishwasher, Grass cutter, Cocktail maker. I suppose you could say I am a well rounded entrepreneur.
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About the Chef
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You might as well just come visit.
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