May blossom, so prolific, so familiar! What better signal that summer is defiantly on its way.
The flowers add a slightly sweet, slightly nutty taste to fresh fruit salad or mix with early strawberries and cream in this delicious recipe.
Whisk 250ml or ½ pint of double cream with 125g or 5oz caster sugar until it can stand in peaks (but not so as it turns to butter!)
Saving a couple of strawberries and some flowers for decoration, mash 500g or 1 lb strawberries to a pulb with 25g or 1oz of catser sugar (potato masher works well) and mix with a handful of May blossom.
Carefully fold the strawberry mixture with the cream, pop into a bowl and serve cold decorated with the remaining fruit and flowers.
Whilst working on a community garden this week, we had to did up a good deal fo Comfrey and whilst most people helping were just happy to hack the whole thing to a pulp in order to remove, I’m afraid that I took my time. I cut it back and ‘gently teased’ out each section (anyone who has split a comfrey or other ancient herbaceous plant will know that teased out means chopped ferociusly with a spade!). By the end I had a large bag of chopped up leaves and stems (for my compost heap) and about 20 ‘almost plant-lets’ which I took home. I planted 4 or so on my allotment and the rest went out to others through freecycle. Growing my own cromfrey will be much easier than last year – a lovely walk along coutry lanes was somewhat marred by my insistance that everyone return home trailing huge pieces of comfrey which filled the boot of the car and stank it out for several days!
Dom took his first lot of students up Win Hill today and after Tuesday’s unbeliveably wet walk to check stufff out (so much rain that it broke my mobile phone), he was able to get them to sample several wild foods including Wild Garlic, Wood Sorrel and Jack by the Hedge.
They thoroughly enjoyed the experience!