Sunday, 10 April 2011

Allotment work and foraging for lunch

Ladybird in the grass 
What a fantastic weekend! So hot and with a beautiful strong sun ... very strong - after several hours working at the allotment I'm now decidedly pink! A strimmed around the beds while I raked the earth and planted ten rows of onions and many, many broad beans. 
Planting onions

Hot, hot sun

Budding bushes

Blossom

Goldengage branches

Apple blossom
I picked three-and-a-half pounds of the first rhubarb of the year and some Welsh onions (also known as Everlasting onions) which you use just like spring onions. I also gathered some wild cleavers (also called sticky willy or goosegrass) and nettle tops. A added a good handful of wild chives and we took it all home to cook up for lunch :~)
Wild nettles

Cleavers and nettles growing together

Omelette mixture

Wild Hampshire Omelette
(as named by little F)

Ingredients:
Wild cleaver tops, washed and finely shredded
Nettle tops, washed and finely shredded (your fingers will tell you you're alive!)
Wild chives, washed and chopped
Welsh onions (or spring onions), sliced
Bacon, chopped
Eggs
Cheese
Oil or butter for frying

Method:

Place the cleavers and nettles into a pan with a small amount of water. Cover and simmer until wilted and soft - this will soften any stems and break down the nettle's sting. In a frying pan, add the oil or butter and fry the bacon and onions. Drain the softened greens and mix with the eggs and cooked bacon. Beat them together and then add to the hot omelette pan. Cook until the base is done and then cover with a handful of grated cheese and finish off under the grill until melted and golden.
Omelette cooking

Ready for lunch :~)



The rhubarb was turned into a crumble for after the roast :~) I cook the rhubarb with a little extra water, sugar and a teaspoon of ground ginger. Before adding the cooked rhubarb to the crumble dish, I drain the bright pink liquid off and store it in a bottle. It will keep in the fridge for a couple of days and it's delicious when mixed with lemonade and a sprig of mint. S has been enjoying it this afternoon and looks very sophisticated supping pink fizz from a wine glass! 
First rhubarb of the year

Rhubarb, ginger and lemonade

Broad beans ready for sowing
 

3 comments:

Kadeeae said...

Have to say that the omlette looks delish as well as the rhubarb & ginger lemonade!

sunflower said...

Just lovin' your blog!
I've spent the weekend pulling up cleavis, I had no idea you could eat it!
does it taste good though or do you eat it just for revenge? ;)

Just me said...

Ha! It's just got that "green" taste to it rather than anything in particular ... I like the idea of eating it out of revenge! It's a shame that bindweed isn't edible ... now *that* would be revenge :~)