We believe in good, well-produced ingredients and veggies that are grown in nutrient rich soil. Eating with the seasons is the ideal way to always have the freshest and best ingredients. When you start with the best your food will always taste delicious.
Look out for these veggies & herbs popping up at your local farmers market now or maybe grow your own; asparagus, snow peas, sugar snaps, baby carrots, fennel, dill, parsley, broadbreans, cress. This week we're using all these veggies to make this delicious spring tasting plate from the duo at Grown and Gathered.
Lemon & wood sorrel marinated feta
1 flat tablespoon lemon zest
10 stems of wood sorrel (flowers, stems and all), finely chopped
good olive oil
10-15 cubes of feta
Combine all ingredients into a jar and just cover with olive oil. Gently turn the jar upside down to marinate and cover the feta.
Serve immediately, or for best results leave in the fridge for a few days.
Fennel top, dill & parsley pesto
¼ cup finely chopped fennel tops (stems and all – you should have fennel tops left over from your fennel, which is used below)
½ cup finely chopped parsley (stems and all)
1 garlic clove or garlic shoot, finely chopped
1 dried chilli
¾ cup good olive oil
Slowly add herbs and oil, little by little into mortar and pestle until you have combined all the ingredients.
Grind into a paste and serve.
Grilled asparagus, carrots, leeks & fennel
5 carrots (tops on)
1 fennel bulb
6 asparagus spears
a few sprigs of thyme
Get a big pot of salt water boiling (and when we say salty, we mean salty like the sea).
Cut the carrots and leeks into halves, the fennel into quarters and keep the asparagus whole.
Put the vegetables into boiling water for 3-5 minutes, until just soft. Drain.
Oil your grill and get it hot (you could also use the BBQ for this). Place the vegetables and thyme on the grill, leave each side without turning for 5 minutes or until “charcoal” lines appear.
Place on wooden board and serve.
Serve all together on a big wooden board, with warm sourdough bread, butter and spring edible flowers!
Source: Grown and Gathered