This post is a little mix of garden and food. We usually like to keep the two subjects separate, but on this occasion we’ll let it slide seeing as they are linked.
So after seeing many many many post with various delicious recipes using wild garlic, and having never tried it before, I really wanted to give it a go. So after a quick post on Facebook, asking if anyone knew where there was any growing locally, we got a lovely delivery at the door.
My brother had dug some Wild Garlic and Chives up from his garden for us. Well these beauties were ready to plant, so we had to quickly get one of the smaller raised beds ready and as full as we could, before the wild garlic wilted any more.
We had already been weeding and digging round the stumps, so there was lots of loose soil we could use.
The raised bed already had a layer of wood chipping down, then we put down some soil, damp bark, cardboard, and on top a mixture of soil, compost and manure. They still need more compost which I will top up we get the delivery, which will hopefully be friday or Monday.
The wild garlic wasn’t looking great when we planted it, but by the next day it had perked up.
I still had a conundrum of not having enough leaves for the recipe I’d found from the National Trust. So my brother had mentioned that there was quite a lot of wild garlic growing near the river. So I put on my back pack and took myself out for my allotted amount of daily exercise.
Now if you’re still reading at this point…. I promise its worth it. I have just made the most delicious thing I think I have ever baked! Cheese and Wild Garlic scones.
The recipe was from the national Trust website… the link is here- Cheese and Wild Garlic Scones
- 500g Self raising flour – (I used plain and it worked perfect)
- 4 tsp baking powder
- 1/4 tsp salt (I used 1/2 tsp)
- 200g margerine- (I used butter)
- 250g grated cheddar cheese
- 200 ml milk
- 2 large handfuls chopped wild garlic leaves
- Heat the oven to 220c and lightly grease a baking tray.
- Mix together the flour, baking powder and salt and rub in the butter.
- Stir in the cheese and chopped garlic, then the milk to get a soft dough.
- Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/3/4in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking tray. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
- Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.
The smell of these bad boys cooking was unreal and they were so delicious!
If you have any recipes that you want us to try, please send them our way and we will give them a go.
Thanks for reading, as always stay safe and stay well.
Kiera & Tony
Side note:When picking anything from the wild, always pick responsibly. I only took what I needed for the recipe and not all from the same plant or area.