Posts Tagged ‘eating’

Eating in May

Friday, May 8th, 2009

While April always seems somewhat bleak in terms of eating locally and seasonally, it is surprising how quickly things begin to turn around.  After making the last curried squash soup and eating as many variations of coleslaw, carrot and sprout salad, and cabbage and sprout salad as I can possibly think of, it is nice to move on to food from the garden.  I find that by the first week of May I have something to eat every day, though this is made easier because I have access to some wild foods.  Also, I have what I call ‘volunteers’ in  my garden – vegetables that have survived the winter and are up and growing – this year there is quite a bit of red Russian kale, several dozen shoots of garlic (I use these like a green onion and call them green garlic), and three or four bunches of green onions.  Often I have spinach as well, but not this year.

So, for those of you wondering what meals look like around here – it is now May 8 and so far I have made

  • a fried rice with green garlic, green onions, garlic chives, onions, cabbage, and carrots
  • steamed fiddleheads, with a meal of burgers and potatoes
  • a clear soup with wild leeks, green garlic, chives, and green onions
  • a pasta with wild leeks and green garlic
  • a stew with chicken, parsnips, chives, and chervil
  • my first spinach salads – with mushrooms and feta cheese

And as I look around, I have a list of what is on the menu for the next week

  • many more spinach salads
  • another pasta with wild leeks and garlic chives
  • wild leek and potato soup
  • creamed kale or maybe kale and potato soup
  • my first salads of baby greens
  • some egg dishes with sorrel and chives – sorrel is a wonderful lemony tasting perennial that is up early in the spring
  • rhubarb pie
  • I hear the first local asparagus is available – quiche, steamed, just eaten fresh
  • ………….as you can see, it looks better all the time!!!

There are a few other wild foods that I would like to try – finally tried Solomon’s Seal but only the very bottom of the stalk was good.  The top was bitter but, to be honest, that is what the book had said!  Perhaps I waited too long and the plant was too big, but nevertheless I would have to have a much larger patch than I do to make even a small meal.  But there are also cattails and the many hundreds of dandelions that dot my lawn.  Would love to hear from readers who have ideas on how to use dandelion greens – I began exploring recipes for them last year, and want to continue.