|There is an explanation: A new volunteer |
was arriving and we very reasonably
thought she should walk in on a nice, genial
scene of murder. (Nobody was fooled.)
Ok, I'm unexaggerating, it's amazing here. I'm living above an authentic pub on the Devon coast of England. I'm "working" maaaybe four hours a day. There is a three-legged dog, there are endless coastal hikes, there's house-smoked local trout, a fine espresso machine, Sunday roasts, and poached free-range eggs any time I please.
What else could a girl want??
Wait, you have that? you have a previously unknown-to-chowgypsy form of garlic??
Oh life, why must you be so grand?!
|Several of the houses throughout the small village of Lee Bay have little signs such as this one advertising the eggs from their backyard chickens. Quaint is the word.|
|Bill (our host) had a neighbor who needed this wild garlic "cleared out" of her garden. Oh, we'll clear it out all right.|
|Did somebody say pesto?|
4 cups ramson
1 cup raw broccoli, chopped
2 cups toasted nuts (anything but peanuts should work fine, I used walnuts and hazelnuts)
2 cloves coarsely chopped garlic or 4 cloves roasted garlic
1/2-3/4 cup EVOO
1/4 cup fresh squeezed lemon juice
salt and pepper to taste
*I chose to take a healthier approach and decide (quite sinfully), not to add cheese to this recipe. There's plenty of flavor as is, but you can add cheese to taste or as a side when serving the pesto.
Pulse all ingredients except the EVOO in a food processor. With processor on low speed, slowly add EVOO until desired consistency is reached. Add salt and pepper to taste. Add grated aged cheese to taste when serving.
|A closer look at the ramsons. When in doubt, rub a leaf between your fingers and use your nose, the garlicky, spring oniony smell is unmistakable.|
Ahhh, it's nice to be somewhere with a commercial kitchen at my disposal.
Up next, let's talk more about that amazing Devon coast, shall we?