Saturday, 5 May 2018

Bank holiday Monday: From Spade to plate :Chickweed pesto with asparagus and sundried tomato couscous

Sun sun glorious sunshine.
Today we had a large group of visiting scholars: Yumi, Takashi and Yuki from Japan, Melendra from the US, Simone from Italy,  Sarolta from Hungary, Felicia from China and June and I.
All of them seem to have Dandelion in their countries, so a good excuse to come up with a few tasty recipes.

We went to the allotment to pick the dandelions for the Dandelion Marmalade.



We all went home with a jar, still warm and not quite set, so hopefully by tomorrow we can enjoy home made marmalade!

We also helped Ted, by weeding his soon to be bean trench, the Chickweed was nice and juicy, just right for the Chickweed pesto we used for the couscous dish.

The asparagus were popping out of the ground as we watched, so they too were picked to go into our lovely fresh lunch.



As it was so hot, we made a Couscous salad with Chickweed pesto, sundried tomatoes, feta cheese and asparagus.



On the way home we found some lambs lettuce,lovage, sorrel, rocket and flowers of rosemary, calendula and few few forget-me-nots. Which made the salad not only taste lovely but a joy for the eye.


When we had a little break we tasted some of the dandelion bread and jelly that was made last week.








It went down rather fast!

Some nutritional facts about Dandelions
Some nutritional facts about Chickweed

2 comments:

  1. Hi, I was stimulated by you to make some dandelion liqueur.... DNC

    ReplyDelete
  2. I have now have dandelion flavoured bread, cake, ice cream, yoghurt!
    I used the recipe that you printed in your posting

    ReplyDelete