Red and yellow and pink and green…

 I recently discovered a greengrocers in a village near me that pretty much sells every slightly ‘unusual’ fruit and vegetable you could wish for…it is packed with heavenly wonders…including samphire, artichokes, wild garlic, yellow courgettes, numerous types of tomatoes…so much lovely produce I can barely remember it all. Sadly it’s not locally grown produce, all those things couldn’t grow in the UK at the same time, and it’s not exactly cheap either, but nice for an occasional visit I think..I’ll stick with our wonderful central market for my usual supplies. 

I was excited to find some wild garlic though as I know it’s the season and it’s not sold anywhere else locally to me, and I haven’t been brave enough for forage for any for fear of poisoning myself! (Plus I don’t know where to start looking locally?!) I grabbed a handful of the lovely leaves, as well as a couple of yellow courgettes (squash) and a few other things…

After a VERY good wash, some of the wild garlic leaves went into some homous, and some became a pesto, whizzed up with almonds, olive oil, lemon juice, salt and some grated cheddar cheese..very nice with these sweet potato fries, using Chitra’s recipe, and sriracha homous for a Saturday tea.. 

When I saw how many stalks I had left (and registered how much they must have cost!) I decided to use them too and chopped them up for another days lunch.. 

This was a creation of bits and pieces really:
Chopped yellow courgette and wild garlic stems, cooked in coconut oil, with added cooked freekeh, and topped with roasted flaked almonds and dried barberries..yum! I didn’t add a dressing as I ate it with freshly made homous.. 

It’s such a pretty plateful, even if Spring isn’t happening outside your window, it can happen on your plate.. 

That’s what I think anyway 🙂 

Enjoy!