Season Markers

Wild garlic and Asparagus

For me seeing the first swallow is a pivotal turning point in the seasons, this little bird with erratic expert flight, flying low along the fields then straight up into the sky with rapid aerial acrobatics is having fun and is happy, or so it seems from its chatty song.  Whilst there have been other season markers already, it’s the swallows that really make me smile and bring a sense of excitement for the busy months ahead.  I am a seasonal person; finding the retreat into the darker colder months necessary and comforting but as it rolls around to this time of year I am absolutely ready for strawberries, sunglasses and sea swimming.

The arrival of the swallow gave me a bit of a kick to get myself organised; the past few weeks have been busy and I’ve been distracted with other things but the to do list has got longer instead of shorter.  The polytunnel is where I turn my attention.  The spinach and chard are still going strong but the last of the rocket had to go to make space for a new bunch of prospects; I’ve planted lots of seeds and have fingers crossed, promising myself to look after them.  This is my second year as a ‘gardener’ and I learnt a lot last year, I hope that this season I’ll be a bit more successful.

One of the most welcome and favourite seasonal vegetables has started to appear, asparagus (not in my polytunnel!) so I sent my parents off to collect some from the farm in Armagh for the bakery last week. We’ve been using them in savoury, buttery laminated pastries with beautiful St.Tola Goats Cheese.

I like to blanch it for a few minutes in a pan of simmering water then immediately put into cold water to stop any more cooking.  As we fly through the weeks, I love to enjoy these things at their very best, these season markers. They won’t stick around for long and it should be illegal to eat asparagus in winter! 

The Wild garlic is at its peak and the glen is full to the brim with it, this morning the very first flowers were starting.  Charlotte from Sceal has written a lovely piece about wild garlic this week for more on folklore and uses.

These two recipes are easy and quick so if you’re like me and playing catch up, trying to fit everything into the day, you can still eat something super delicious and celebrate the seasons!  One for brunch and one for early evening.

Wild garlic Eggy Bread (serves 2 or one if you’re especially hungry)

Small handful of wild garlic leaves, washed and chopped

One egg, splash of milk

2 thick slices sourdough (Ursa Minor, obviously!)

Butter

50g finely grated halloumi (Ballyhubbock)

Salt, pepper

Get a frying pan on a med-high heat and throw in a small knob of butter.  Whisk your egg on a plate (with edges!) with a splash of milk and some salt and pepper.  Add your wild garlic leaves and mix again. Lay the slices of bread in the eggy mix for a few seconds, squishing the mix in and then flip over, you may need to lay the leaves on top if they haven’t stuck.  When your butter has fully melted add the slices to the pan, whilst the bottom is cooking arrange the halloumi on the top and press lightly.  After a few minutes the bottom should be browned, carefully flip over and cook until the halloumi is brown and crispy. Enjoy immediately!  Would be great with some asparagus!

Enjoying my first meal outside got me thinking of hot summer days and that delicious chilled Spanish soup Ajo Blanco. I thought it would make a great dip for asparagus.  It doesn’t really bear much resemblance to the actual soup but it’s inspired by it!

Wild garlic dip with asparagus (this makes plenty to last a few days or enough for a party)

100g almonds, lightly toasted (I used skin on rather than blanched)

60g bread, crusts removed

80g whole milk (or unsweetened plant based)

40g wild garlic leaves

40ml olive oil

Tsp salt

Tsp sherry vinegar

150ml water.

Add everything apart from the water and the vinegar to blender or food processor and blend.  Add the vinegar and check seasoning.  Add the water with the motor running until smooth or you’re happy with the consistency. 

Serve with blanched asparagus for dipping and a cold beer, thank you.