I love nothing more than throwing together a quick meal using what I have on my plot. I’m still holding on to my brussel sprouts on the allotment firstly for the tops and secondly for the blown sprout flower shoots which are really tasty. I also have a few cabbages which need using up as they are just about ready to bolt. But what really adds some oomph to this dish is wild garlic I love the stuff!
Wild Garlic/Ramsons -Allium usinum grows in abundance in parts of the hedge rows surrounding our village. The only problem is most of it grows at the lower end of the hedgerow which I don’t find so inviting to pick thinking of dogs, cars and tractors leaving their residue on the plants. So I was very happy to find a little colony higher up in the hedge row whilst I was walking the dog the other day.
INGREDIENTS:
Serves 2
A good few handfuls of any greens from your plot - A small bunch of Wild Garlic - One onion - Vermicelli rice noodles - One packet of smoked tofu - Sesame oil, seeds and soy sauce.
METHOD:
Wash your greens then roughly chop them, chop the onion and fry off in a wok with the sesame oil. Once the onions have softened add your greens.
In the meantime slice your tofu into 1-2 cm slices and fry in a pan with sesame oil until golden and crispy and set aside.
Cook the vermicelli noodles following the instructions on the packet. Toss the noodles into the wok with the greens and fry off for a minute or so.
Now divide this mixture into bowls, top with the tofu, sprinkle with sesame seeds and soy sauce. And most importantly chop your thoroughly washed foraged wild garlic and give your stir fry the final kick.
What’s your favorite foraged cooking ingredient?
Fancy making something else using your home-grown greens? Why don’t you try turning them into a snack and make Brussel Top Crisps.
